Food Review January 2022 by New Media B2B

www.foodreview.co.za

JANUARY 2022 Vol. 49 • No. 1

SOUTH AFRICAN JOURNAL FOR FOOD AND BEVERAGE MANUFACTURERS

Working towards a better world.

Digitalisation of the F&B industry Unpacking the clean label trend The benefits of plant-based colours

Stay u with a p-to-date l news l the latest and tr ends i the F& n B indu stry. Subsc ribe t o th e-boo e Food Rev iew ks no https:/ w! /bit.ly /FRV Subsc

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@SA_FoodReview FOOD RE VIEW | June 2021

EDITOR’S COMMENT

THE TEAM EDITORIAL

Life is like a box of chocolates

“L

ife is like a box of chocolates. You

help to better prepare you for life’s

never know what you are going

surprises. So, here’s a few of my must-reads

to get.” These were the famous

from this issue of the magazine.

words of the lead character in the heart-

Plan for the year ahead by reading about

warming movie Forrest Gump. Sitting next to

the retail trends that are predicted to

a lady on a bench, Gump used this analogy

have a significant impact on the food and

to explain that life is often full of surprises,

beverage manufacturing industry this year

and you can’t always predict what might

on Page 10.

happen next. If it were me or anyone else in

Layout & Design: David Kyslinger 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: Càndida Giambò-Kruger +27 (0) 71 438 1918 càndida.giambò-kruger@newmedia.co.za INTERNATIONAL SALES

In the last two years, one of the

the F&B industry on that bench, however,

major concerns in the food industry has

I think we might have had a few follow-up

been around food safety. Ultimately,

questions for Gump: what is the box made of,

digitalisation of the food industry is just the

is it recyclable and, most importantly, are the

latest tool with which to ensure safe food

chocolates vegan? Yes, for this industry a

and beverage production. Catch up on the

new year means a new opportunity to focus

latest digital advancements in the industry

on the areas that have been identified as top

on offer by Buhler on Page 18.

priority over the last two years – food safety,

Editor: Tennille Aron +27 (0)73 995 5599 tennille.aron@newmedia.co.za

The goal for any food producer

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

protecting the environment and promoting

interested in promoting the long-term

CIRCULATION

better health.

health of consumers should be the

The good news is that while many of

development of food choices that deliver a

Circulation Manager: Felicity Garbers felicity.garbers@newmedia.co.za

our personal New Year’s resolutions might

lower glycaemic profile. Find out about the

PUBLISHING TEAM

already be out the window after only a

smart ingredients on the market that will

General Manager: Dev Naidoo

month, the F&B industry is already making

help you do just that on Page 28.

Production Controller: Mandy Ackerman

great progress in achieving its collective

Functional ingredients, such as

Art Director: David Kyslinger

goals. Just recently, a South African food-

botanicals, are becoming crucial for

JOHANNESBURG OFFICE

tech start-up revealed that it is developing

manufacturers looking to deliver healthy,

two cutting-edge food technologies that

fun beverages that address consumer

Ground Floor 272 Pretoria Avenue Randburg, 2194

could make food manufacturing more

demands for health and wellness in their

sustainable and give people healthier food

everyday lives. Learn more about the new

choices. Read more about cultivated meat

functional ingredients currently available

and precision fermentation on Page 12.

on Page 30.

With the aftertaste of the pandemicEnjoy the read!

we have experienced first-hand the

Tennille Aron

always know what challenges might

Published by New Media, a division of Media24 (Pty) Ltd MANAGEMENT TEAM

flavoured chocolate still on our tongues, unpredictability of life. Though we don’t

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come our way, navigating these becomes substantially easier when you are armed

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the best decisions for you and your business.

HEAD OFFICE New Media, a division of Media24 (Pty) Ltd 8th floor, Media24 Centre, 40 Heerengracht Cape Town, 8001

When it comes to the F&B industry, you can rest assured that paging through your monthly issue of Food Review will definitely

@foodreview13

@SA_FoodReview

SA_FoodReview

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

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 Aubrey Parsons

Dr Heidi Grimmer

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.

Managing Director Symrise 2001 to 2020 . Chairperson of SAAFFI Business Consultant Rudy McLean

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

Food Review is printed and bound by CTP Printers. 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.

Januar y 2022 | FOOD RE VIEW

CONTENTS JANUARY 2022 Vol. 49 • No. 1

WHAT’S NEW

INDUSTRY TALK

Pushing the boundaries of new product development

What is cultivated meat and precision fermentation?

AUTOMATION & INDUSTRIAL ROBOTICS

X-RAY AND METAL DETECTION

The role of automation in producing the tastiest yoghurt

The latest cutting-edge technology for metal detection

Delving deeper into the clean label trend

Robotics materials handling systems to give you the competitive edge

Prevent contamination with the best inspection systems

Accelerate the digitalisation of your plants with IO-Link products

The importance of food chemistry testing

8 NEWS Plant-based deli is turning this January into veganuary Visit the new Mane Innovation Centre What to expect at the SAAFFI 20th annual seminar Lactalis SA announces new general manager First vegan casein produced using precision fermentation Retail trends to expect in 2022

COMPANY FOCUS Buhler – Food manufacturing in the digital age

28 SMART INGREDIENTS Ingredient options to enhance overall health

20 CEREAL, GRAINS & MILLING The best alternative to sugar

30 FUNCTIONAL BEVERAGES

Overcoming the challenges of grain processing

Discover the best botanicals and natural extracts for your beverages Clean label food colouring solutions Explore innovative flavour profiles for functional drinks

Januar y 2022 | FOOD RE VIEW

www.foodreview.co.za

38 LABELLING A speedy labelling response to soaring demand Novel machinery to make labelling more sustainable

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Januar y 2022 | FOOD RE VIEW

February GULFOOD WORLD TRADE CENTRE, DUBAI 13 – 17 February www.gulfood.com WINE PARIS & VINEXPO PARIS PARIS EXPO PORTE DE VERSAILLES 14 – 16 February www.vinexposium.com

March PROPAK AFRICA JOHANNESBURG EXPO CENTRE 8 – 11 March www.propakafrica.co.za SAAFFI ANNUAL SEMINAR ONLINE 15 – 16 March https://saaffi.co.za/events/20thannual-virtual-morning-seminarand-workshop/ INTERNATIONAL FOOD AND DRINK EVENT EXCEL, LONDON 21 – 23 March www.ife.co.uk

April FRUIT LOGISTICA BERLIN, GERMANY 5 - 7 April www.fruitlogistica.com LABELEXPO EUROPE BRUSSELS, BELGUIM 26 – 29 April www.labelexpo-europe.com

Magnum launches its vegan range in a new pack size

WHAT'S NE W BAVARIA LAUNCHES TWO NEW 0.0% ALCOHOL BEERS Swinkels Family Brewers, Dutch owners

To coincide with Veganuary,

of the Bavaria beer brand, launched

Magnum is launching its award-

two new products, Bavaria 0.0% Beer

winning vegan ice cream stick

and Bavaria 0.0% IPA, to South African

bars in a new mini-sized multi-

shores in December 2021. For those

pack that includes a selection

seeking an uncompromised yet distinct

of two vegan flavours: Magnum

beer taste, the Bavaria 0.0% Beer is a

Vegan Classic and Magnum

non-alcoholic pilsner boasting a crisp

Vegan Almond.

finish. This beer beautifully balances

The new format offers

bitter and fruity tones, with a pleasant

US and Australia to give it an inviting hop

consumers all the

aftertaste. The alcohol is extracted at

aroma where tropical fruits and citrus blend

indulgence and pleasure

a very low temperature, therefore, it

together seamlessly. It’s entirely unique

of a vegan Magnum but

maintains a refreshing, slightly hoppy

as absolutely no alcohol is formed during

in a smaller size. “Many

taste, delivering a real “beer” experience.

the entire process, ensuring this drink is

of us begin Januar y with the intention of

The Bavaria 0.0% IPA has four specific aromatic hop varieties sourced from the

100% halaal- and kosher-certified. It is an authentic beer taste for beer lovers.

taking a more mindful approach to what we eat,” says Magnum Vice President Julien Barraux. “Our naturally-derived, plant-based vegan minis allow consumers to indulge more often, in an eco-conscious way, with 100% Magnum pleasure.” Just like their full-sized siblings, each Mini Magnum is richly coated in dairy-free chocolate made from coconut oil and cacao butter from sustainably-sourced West African cocoa certified by The Rainforest Alliance. Their smooth ice cream is made from pea protein flavoured with high-quality

OKJA LAUNCHES NEW CHOCOLATE HAZELNUT SPREAD okja, the clean label plant-based food and beverage brand from Cape Town, has just welcomed a new addition to their range – okja Chocolate Hazelnut Spread. The brand, launched in 2019 by Rui Esteves and David Chait, has garnered a cult following amongst Gen Z and millennials with its iconic range of oat milks in bright and bold packaging. The new chocolate spread contains no palm

Madagascan vanilla – a delicious combination

oil – a controversial ingredient in many other

that provides tastebuds with an indulgent

chocolate hazelnut spreads – and no dairy or

creamy experience without the need for dairy.

artificial flavourants. It is just pure chocolatey,

Plus, Magnum will also be introducing a new flavour to its full-size vegan range Vegan Hazelnut Crunch. The new addition promises consumers a velvety duo of hazelnut and caramel flavoured ice cream swirls encased in a layer of luxurious plantbased cracking chocolate with crunchy hazelnut pieces. One more flavoursome way to experience 100% Magnum pleasure, without any dairy.

nutty goodness.

A ‘powerful’ new long-life dairy snack First Choice, manufactured by Woodlands

Shelf-stable or ambient dairy snacks offer

Dairy, has launched Power Cup, a long-

similar nutritional benefits to traditional,

life dairy snack. Developed as a healthy

fermented and chilled yoghurt, but can be

option for in-between meals and made

consumed on the move as it does not need

with real milk, it is packed with dairy

refrigeration. Since it is heat treated, the

goodness and nutrients.

culture is eliminated and not present in the

“Healthy snack options are becoming

final product. The heat treatment extends the

a worldwide trend. Millennials tend to opt

shelf-life, which means the unopened product

for snacks rather than meals due to their

can be stored for up to six months.

busy lifestyles, Gen X wants to cut down

Power Cup is available in five flavours

on sugar, and Boomers are changing their

including strawberry, strawberry and banana,

diets to become healthier due to their

granadilla, cream soda and coconut.

age. Traditionally, yoghurt is a chilled snack typically eaten at breakfast, but the emergence of ambient dairy snacks have changed it into a convenient, anytime snack,” says Marisa Maccaferri, marketing executive for Woodlands Dairy and First Choice.

FOOD RE VIEW | Januar y 2022

NEWS

MANE & DELI SPICES INNOVATION CENTRE

GUDNESS PLANTBASED DELI IS TURNING THIS JANUARY INTO “VEGANUARY”

On 18 November 2021, Jean Mane, President

Gudness Plant-Based Deli is encouraging

Innovation Centre in Cape Town. They

everyone to take the month-long

were joined by Walter Haller (founder of

Veganuary pledge and try vegan

Deli Spices), Thomas Haller (chairman, Deli

this January.

Spices board), Claus Haller (non-executive

of MANE and Samantha Mane, director – EMEA Region, MANE, inaugurated the official opening of the MANE & Deli Spices

struggles and successes with other

director, Deli Spices) and Robin Haller (CEO

Veganuary participants past and present.

of Deli Spices), and all the staff at the centre.

Almost 1 million people have

The state-of-the-art facility integrates

vegan easy:

previously taken part – trying a plant-

research activities and product development

• Daily hints and tips

based diet in January to reduce their

initiatives at one comprehensive site with

• Meal plans and recipes

environmental footprint, protect animals

the support of expert analytical teams,

• Information about the benefits of a

and improve their health.

sensory and food scientists, and top-of-

vegan diet for health, animals and the planet You will be a part of a global

Already vegan? You can join too! Sign up for Veganuary to show your

customers will now have access to even

support, receive unique and delicious

more leading market solutions as well as the

community of vegan

new recipes to try, and have

pledgers! By following

access to videos, graphics,

the Veganuar y campaign

and other great shareables

on www.facebook.

that will encourage your non-

com/veganuar y and

vegan friends to take part!

www.instagram.com/

the-line food technologies. Their African

Scan the QR code today

best products and technology.

LACTALIS SA WELCOMES NEW HEAD

weareveganuar y, you

to be part of the worldwide

Alban Damour is the new general manager of

will be able to share your

Veganuary phenomenon.

Lactalis Southern Africa, including Lactalis South Africa, Zambia, Botswana, Eswatini

VIRTUAL IS A REALITY – ARE WE PUSHING SENSORY BOUNDARIES? The countdown to the 20th annual South

devices. How is the industry catering for

African Association of the Flavour &

these diverse needs? The flavour and

Fragrance Industry (SAAFFI) seminar has

fragrance sector has much to learn in this

begun. The virtual seminar will be held

arena, and you are invited to explore this

on Tuesday, 15 March and Wednesday, 16

theme at the 2022 annual SAAFFI seminar.

March and will offer a programme packed with exciting offerings. The 2022 annual SAAFFI seminar, themed

International and local speakers will address topics including flavour trends, fragrance trends, the psychology of the

Virtual is a reality – are we pushing sensory

virtual workspace and the effects of the

boundaries? aims to highlight the initiatives

virtual age on advertising. There will also be

in the flavour, fragrance and related sectors

virtual booths where organisations will have

that are currently influencing thought and

their products and services on display for

practice in the areas of virtual reality and

visitors to interact with them – replicating

the Internet of Things.

the real-life expo experience.

The development of digital taste and

and Mozambique. His appointment came into effect on 1 December 2021. Damour has been employed by the Lactalis Group since 2003 and worked across the world in France, the US and Italy prior to his appointment as the industrial director for the Lactalis Group’s Turkey, Africa and Middle East division. The new GM says the local business boasts “several fantastic assets, including the people, the brands and the know-how we have. Our ultimate goal is to become the leader in each market dairy category. Diversity, innovation, sustainability, consumer and customer satisfaction will be the keys to unlock and secure our future successes.”

The SAAFFI 20th annual seminar is an

smell underscores the importance of

industry event that offers so much for so

cultural dimensions of bodily perception

many. Those who attend are sure to take

in augmented reality and virtual reality

away added skills, useful information and a solid dose of career-oriented motivation. An event not to be missed by any serious professional! There is even the promise of a jam-packed goody bag for the first 200 registered delegates. For more information and to book for the event, go to https://saaffi.co.za/events/

Januar y 2022 | FOOD RE VIEW

Alban Damour, GM of Lactalis Southern Africa

NEWS

FIRST VEGAN CASEIN PRODUCED USING PRECISION FERMENTATION The Dutch plant-based ingredient manufacturer Fooditive Group achieved great success with its upcycled natural sweetener, and now they are the first in the food industry to produce vegan casein using precision fermentation. The company, through its unique fermentation process, has been expanded from creating sweeteners to the development of a casein powder without the use of animals. Since casein is one of the main proteins in milk that gives it its unique texture, taste and functionality, the Fooditive team has used the power of food science to deliver an ingredient with all the features of the real animal protein. The key to producing Fooditive’s vegan casein was to first understand the milk formula. This helped the team to recreate an animal-free version of milk casein by using fermentation and ensuring that the process will be scalable for the food industry. Fooditive believes this ingredient will be a game-changer in the food industry because it supports the next generation of milk while simultaneously delivering great taste. The ingredient is also versatile as it is suitable for a variety of applications, from dairy milk formulations to yoghurt, crèmes and cheeses. The ingredient will be the first vegan casein available for applications in the food industry and there is already an extensive list of food developers and food companies – some of them big players in the dairy industry – subscribed to test the ingredient in their products. Fooditive plans to debut the vegan casein this year. “We have been delighted that pioneers and experts in the dairy industry are interested in our vegan casein. We are looking forward to seeing the results in all the different applications and working towards revolutionising the food industry together,” said Moayad Abushokhedim, founder and CEO of Fooditive.

www.anugafoodtec.com

International supplier fair for the food and beverage industry

COLOGNE, GERMANY 26.–29.04.2022

ONE FOR ALL. ALL IN ONE.

Special Edition! Be part of it ﬁnd out more here!

Southern African – German Chamber of Commerce and Industry NPC P.O. Box 87078, Houghton 2041 47, Oxford Road, Forest Town, 2193 Johannesburg, South Africa Tel. 011 486 2775 tpupuma@germanchamber.co.za

AFT_2022_Anzeige_South_African_Food_Review_177x130mm_ZA.indd 1

09.12.21 14:40

FOOD RE VIEW | Januar y 2022

NEWS

WHAT THIS YEAR’S TROLLEY HOLDS: A LOOK AT 2022 RETAIL TRENDS Retail is renowned for being fast-paced and highly competitive. If anything, the pandemic has only intensified this, with evolving shopping habits and customer needs, and the growing adoption of digital shopping platforms. Alisdair Sinclair, managing director, South Africa at Mondelēz International, looks at the retail trends that will influence the F&B industry in 2022.

South Africans’ shopping habits shifted

2021 – increasing by R98.08 (2.3%)

were willing to pay more for a product

significantly when the pandemic started,

month-on-month, and R400.83 (10.2%)

with a conscience. This indicates that

driven predominantly by lockdown

year-on-year. All indications point

sustainability consistently remains a

restrictions that saw people do bigger,

to this trend continuing, which will

priority for South African consumers.

quicker and more infrequent shops closer

put severe strain on South African

to home – but this behaviour has stuck.

consumers and households – meaning

• The search for the sweet spot means

that brands will have to find innovative

offering the right snack for the right

they live and they buy bigger baskets or

and meaningful ways to help consumers

moment made the right way: Every

trolleys of essential goods so that they

and remain relevant in uncertain and

year, Mondelēz International conducts

don’t have to shop as frequently. More

challenging times.

a global snack trends study, and the

People still tend to shop closer to where

people are also using mobile apps and

most recent State of Snacking report

online platforms to have their groceries

showed that 52% of adults around the

delivered directly to their doors.

world agreed that snacking has been a “lifeline” throughout the pandemic –

These changes are broadly the same across the rest of Africa and globally, and

which is likely to continue going into

are set to accelerate and become more

2022 as the uncertainty created by

embedded: rapid change and volatility will

the pandemic remains. This indicates

continue to define the retail landscape

the importance of snacking right and

going into 2022 and beyond.

empowering people to snack right by offering the right snack for the right

Some of the biggest trends we can expect to see this year include:

moment. This means giving people a

• “Tough times never last, only tough

wide range of high-quality snacks so

people last” – but even the tough are

that they can make informed choices,

going to have to brace for ongoing

making it easy for them to enjoy these

rising food prices: times are only going

snacks when and how it suits their

to get tougher as continually rising

lifestyles, and ensuring that they are not only right for people, but also

electricity and fuel prices drive the cost of food up – and forecasts show

• Sustainability continues to be a top

for the planet through sustainable

that this is set to continue into 2022.

priority for South African consumers

sourcing and packaging. Retailers and

According to the Pietermaritzburg

– so brands need to illustrate their

snack companies need to continue

Economic Justice & Dignity group’s

commitment to behaving in more

forging partnerships that help people

(PMBEJD’s) latest Household

sustainable and eco-friendly ways: a

snack better and make it seamless and

Affordability Index, the average

Mastercard study revealed that 98%

convenient for them to do so.

South African Household

of South African adults are willing to

Food Basket costs

take action to combat environmental

R4 317.56 in October

and sustainability issues, and that 76% feel it’s now more important for businesses and brands to do more for the environment. A Consumer Sentiment in Retail Report for South Africa by Deloitte showed that by 2019, social media conversations around sustainability and environmental impact in retail had increased substantially in South Africa. Millennials in particular were looking for more sustainable brands and products: seven out of ten millennials said they

Januar y 2022 | FOOD RE VIEW

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Also, our WetTask™ System is a simple, reliable, easy to use system for surface wiping needs. Low-lint synthetic wipes with a compact or large sheet size can be pre-soaked with your choice of solvent or disinfectant for removing grease or adhesive residues. The bucket and wipes are prepared with the desired solution before use, and the solvent or disinfectant used can be marked quickly and easily using a flexible system of coloured strips. The ready to use, clean and fresh-soaked wipes save time and improve safety by reducing spills and chemical evaporation.

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INDUSTRY TALK – PLANT-BASED ALTERNATIVES

Plant-based food’s new advanced allies Two cutting edge food technologies - cultivated meat and precision fermentation, both forms of cellular agriculture - which offer similar benefits to plant-based meat and dairy alternatives, are now being developed by South African food-tech start-ups. Director of Proveg South Africa, Donovan Will elaborates more on these novel technologies.

nterest in plant-based meat and dairy alternatives is at an all-time high thanks to their promise to replace their animal

product counterparts with an offering that is more sustainable, healthier, and doesn’t require the killing of animals. Currently all major South African retailers stock at least a few plant-based meat alternatives, like the world famous Beyond Meat burger at Woolworths or the homegrown products from the Fry Family Food Co. that have been in supermarket freezers for years. While making plants taste like meat and dairy has been one successful way to get South Africans to reduce their animal product consumption, cellular agriculture is replacing traditional animal products with products that will actually be biologically identical to those that they replace.

“Cellular agriculture produces animal-derived products by growing cells outside of an animal.”

Januar y 2022 | FOOD RE VIEW

Donovan Will, Director of Proveg South Africa

INDUSTRY TALK – PLANT-BASED ALTERNATIVES

Mzansi Meat and De Novo Dairy are South African food-tech start-ups that are leading the way locally in cellular agriculture; they are working on cultivated meat and precision fermentation respectively. “Cellular agriculture or CellAg produces animal-derived products (meat, egg, dairy) by growing cells (fungi, bacteria, animal, plant) outside of an animal or conventional farming practices,” says Brett Thompson, co-founder and CEO of Mzanzi Meat. Mzanzi Meat is the first South African company looking to make cultivated meat - starting with beef. “We take a few cells from a cow and then put them in media (that’s what the cells eat - amino acids, minerals, etc.) within a bioreactor. After replicating the process of what happens in a cow's body for about 3 – 4 weeks, we harvest the muscle and fat tissue. We will then add a few spices and combine with ingredients, like plant proteins, to help form our burgers and give them the taste you love,” explains Thompson.

the dairy proteins. Plants would need to

Mzanzi Meat has an optimistic goal of

undergo an enormous amount of processing

having their product (a blend of cultured meat

Protein R&D at De Novo Dairy, explains

to successfully mimic dairy, it is much

and plant-based proteins) available within a

that precision fermentation refers to the

more efficient to just make milk proteins

year, but acknowledges that the initial price

process by which a microbe is engineered

themselves to elicit these characteristics

would be significantly higher than meat.

to produce relatively large amounts of a

onto substitute products.”

This is something they are hoping to address

Joni Symon, co-founder and head of

specific functional ingredient of interest.

Interestingly, there is some research

though economies of scale, and Thompson

The functional ingredient could be a fat,

to support the claim that in some cases

expects “the price point to reduce drastically,

protein or small molecules such as a flavour

plant-based options fall short, with a pan-

on certain cultivated meat products, over the

compound. “At De Novo Dairy, our yeast

European survey by ProVeg International

next 5 – 10 years.”

microbes are programmed to produce whey

indicating that one of the plant-based

proteins - functionally, structurally and

products that needs the most improvement

are likely to compete with dairy relatively

nutritionally identical to those found in cow

is plant-based cheese - which currently

soon after the challenges of scaling up the

milk,” says Symon.

battles to fully achieve the same

production process have been overcome.

characteristics as dairy cheese when

Symon conservatively expects De Novo

require significant capital, and research and

melted. When we look at plant-based meat

Dairy products to be available by early 2024.

development expenditure, and that plant-

alternatives, there are many products that

based alternatives are already successfully

successfully mimic meat. The leading plant-

have significant advantages over traditional

providing similar benefits, one might wonder

based beef-style burgers and chicken-style

animal farming; just like plant-based options

if this new technology is even needed.

fillets are indifferentiable from beef burgers

they can be significantly more sustainable,

and chicken fillets, but currently replicating

healthier, more ethical, and unlikely to

of plant-based options, and don’t see it

a medium rare rump steak or streaky bacon

cause a pandemic. Given the current

being a case of one or the other. The Mzansi

with plant-based ingredients may come

uncertainty around the current and future

Meat team actually plans to include plant-

close, but still falls short of the culinary

impacts of climate change, there is another

based proteins in their first beef-style

experience demanded by most meat eaters.

advantage that Symon points out that these

Considering that these technologies

Both Thompson and Symon speak highly

products. They believe that although plant-

There is also interesting local research

On the precision fermentation side, prices

It is clear that these new technologies

technologies have over traditional animal-

based proteins do a great job in many cases,

from The Creedence Institute that looked

based and plant-based agriculture: they

that in some instances they simply can’t do

specifically at South Africans' attitudes

are “far more resistant to floods, droughts

what cellular agriculture can.

towards cultivated meat, and indicated that

and changes in temperature meaning that

According to Symon, “It will be very

our local population is open to trying these

cellular agriculture is a very robust and

difficult for plant-based products to ever

products. This shouldn’t be surprising given

stable way to provide highly nutritious foods

act as true substitutes as the functionality

that from a taste perspective it will be 100%

to developing countries.”

(like lightness of ice cream, meltiness of

identical to the meat that South Africans are

cheese etc.), taste and texture of dairy

known to love. There is, however, a big hurdle

of these food technologies and it is great to

products is so dependent on the unique

between a population that will try a product,

see that South African food companies are

molecular composition of milk, specifically

and one that will buy a product: price.

at the forefront of answering them. •

Many questions remain about the future

FOOD RE VIEW | Januar y 2022

INDUSTRY TALK

Why your products need to go through a food chemistry testing lab Do you produce the type of food items that need nutritional labels? Is there a chance that your products might be contaminated with harmful toxins? Are you serious about ensuring a strong brand reputation and fostering good public health? If you answered yes to two or more of these questions, then you definitely need your products to go through a food chemistry testing lab.

WHAT IS FOOD CHEMISTRY TESTING? Before a food manufacturer can sell foodstuffs, they must confirm the contents of the product. Through this verification process, your business can ensure that food items meet safety standards. This entire process is called food chemistry testing. The tests that are done can tell you how much carbohydrates, protein or fat is in your product. It can also give you an indication of harmful pathogens and compounds that are present in the item.

WHAT ARE YOUR PRODUCTS TESTED FOR? When you send your products to a food chemistry testing lab, there are various analyses that can be done. Here is a list If your products are not tested, you may be risking the health of those who purchase from you.

of some of the main testing categories:

levels of moisture. because this

1. NUTRIENTS The lab analyses your product

property can affect various aspects of your product including shelf-life.

are safe and of high quality, food chemistry lab testing is a necessity. If your products are not tested, you may be risking the health of those who purchase

to determine the various nutritional components that are present and the

4. TOXIC SUBSTANCES

from you. As a result, you will potentially

quantities of these components. This

Chemistry laboratories also test for

face legal claims, and you will surely lose

gives you the power to ensure that you

harmful components like mycotoxins and

trust from your regular consumers, thus

are compliant with regulations in terms

biotoxins.

affecting your brands reputation. These days, consumers are more aware

of labelling and food content. You can also select to have your products

of food safety than they ever have been

2. WATER

undergo beverage grade carbon dioxide

before. They put a lot of thought into what

Water must be analysed before it is

testing, specialised dairy and milk analysis,

they put into their bodies. On top of that,

deemed safe for human consumption.

and testing for heavy metals, among

regulations have become stricter to ensure

In most cases, your water will be tested

other things.

public health and safety. you are on top of the safety and quality of

minimum values that determine whether

HOW DOES THIS AFFECT YOUR BUSINESS?

water is drinkable.

The law regulates various aspects of the

to put everything you make through a food

sale of foodstuffs. As a food manufacturer,

chemistry testing lab. •

This means that you have to ensure that

according to SANS 241, which sets out four specific risk categories and dictates

3. MOISTURE

you must comply with these laws. To ensure

Your product can also be tested for

that you are compliant, and your products

Januar y 2022 | FOOD RE VIEW

your products. The best way to do that is

Assurecloud - www.assurecloud.co.za

From farm to fork. Southern Africa’s Leader in Food Safety

Testing We provide a broad range of Chemistry, Microbiological, Diagnostic and Molecular Testing in our custom-built, state of the art laboratories country wide.

Professional Lab Testing Services www.assurecloud.co.za

INDUSTRY TALK

What’s the buzz about clean label?

There is a lot of noise around the term ‘clean label.’ While it has become the de facto buzzword for all trends concerning diet, health and sustainability, it still has no agreed definition making it difficult for food manufacturers to decide on the positioning and brand promise of new products launched on to the market. Timo Nieraese, senior area sales manager at Lecico delves deeper into the clean label trend.

his challenge is not limited to

final choice often depends on whether

in 2026. This shows a compound annual

the food manufacturing industry

a product’s advertising, social media

growth rate of 6.8%.

either. According to a White Paper

and brand promise connects with them.

Consumer association with the term

commissioned by ingredient supplier

However, all the buzz around a product can

now encompasses everything from

Cargill, “... the concept (of clean label) has

leave some shoppers feeling fatigued and

transparency, organic to free-from

gained so much relevance that consumers

overwhelmed by claims.

artificial ingredients, non-GMO and even

are actually seeking out these products without having a strong

locally grown. What resonates depends

projected that global sales of clean label

on specific individuals. But the crux

food products would hit $180 billion,

of the matter is still: consumers are

while worldwide sales of ingredients

becoming more discerning about the

like natural colours and flavours, starch

products they buy. Shoppers are seeking

products at

and sweeteners, fruit and vegetable

out foods and beverages that meet their

a consumer’s

ingredients, flours, and others will jump

specific criteria, and they are willing

fingertips, the

from $38.8 billion in 2021 to $64.1 billion

to switch brands for products that do.

idea of what a clean label is.” With so many

In 2020, Euromonitor International

Januar y 2022 | FOOD RE VIEW

INDUSTRY TALK

Understanding where your product fits in

RESEARCH AND DEVELOPMENT

list of ingredients (62%), the description

the mix is critical.

For brands to succeed and achieve growth,

of ingredients is in plain English (53%),

fast-moving consumer goods (FMCG)

it provides certifications, such as USDA

UNDERSTANDING CLEAN LABEL PURCHASES

manufacturers must understand what

organic (48%), and in-depth nutritional

claims are trending in what category. This,

information (47%), according to

In the USA, 63% of adults say that the

coupled to ingredient suppliers that engage

Transparency Trends: Omnichannel Grocery

ingredients in a food or beverage have at

in an open dialogue with both consumers

Shopping from the Consumer Perspective, a

least a moderate influence on what they

and the food processing industry, could

2020 research report from FMI – The Food

buy, with 64% choosing foods made with

result in building long-term brand loyalty,

Industry Association and Label Insights.

clean ingredients. This is according to the

which is critical for success.

International Food Information Council

Detailed product claims and how

MAKE THE MATCH

(IFIC) June 2021 survey - From Chemical-

consumers perceive them can also offer

As formulators work to match ingredient

sounding to Clean: Consumer Perspectives

a valuable contribution in supporting

selection to the latest clean label

on Food Ingredients. An estimated 20% of

research and development (R&D) teams.

requirements, they will need to strike a

American consumers regularly buy food

Finding out what attracts consumers, via

balance, keeping in mind that the switch to

and beverages because the labelling shows

in-store surveys or during sensory and

more label-friendly ingredients can affect

them as having clean ingredients.

organoleptic panel tests, means that brand

the shelf-life, cost and/or sensory attributes

teams can find the right taste, texture

of the product. When evaluating a

who try to choose foodstuffs with clean

and sensory appeal to match consumer

reformulation strategy, manufacturers may

ingredients, 25% do so with a health benefit

requirements. For example, if a company

have to choose between these attributes,

in mind,” explains Megan Meyer, director of

wants to promote their product as a

and when it comes to the consumer, they

science communications at the IFIC.

clean label, should they opt for a natural

too must make a similar choice.

“Health remains the top motivator. Of those

The specific attributes that consumers

or no artificial ingredients claim or when

With a 100% focus on sunflower, soy,

are looking for covers a wide range and

investing in plant-based products, position

rapeseed and milk lecithin, Lecico’s

respondents in the survey define them as

these as vegan, vegetarian or plant-based?

broad product portfolio includes organic,

follows: ‘not artificial or synthetic’ (22%),

non-GMO and allergen-free lecithin available as liquids, powders or even as

know is nutritious’ (14%), and ‘natural’ (14%).

THE MOVE TOWARDS CLEAR LABELLING

Among global consumers, clean eating means

The concept of clean eating may still be

phospholipids have favourable functional

‘free of additives and preservatives’ (51%),

most strongly associated with natural

properties and are the perfect natural

‘only natural ingredients’ (46%), ‘organic’ (33%),

ingredients, but it is gradually evolving into

ingredients for clean labelling. •

‘sustainably sourced’ (33%), ‘unprocessed’

‘clear’ labeling with more transparency

(31%), ‘ethically responsible’ (27%), and ‘sticking

about how food is made and the impact

to my diet principles’ (17%).2

it has on the world, according to Lu Ann

‘organic’ (16%), ‘fresh (15%), ‘something they

The Covid-19 pandemic’s ongoing impact on consumer behavior is also helping to expand clean label criteria. A 2020 New Hope

Williams, global insights director at Innova Market Insights. “In periods of uncertainty, we look for

Network NEXT Data and Insights survey found

safety,” Williams explains. “But transparency

that consumers said they were placing more

means more than just safety. It means

importance on both personal health (77%)

different things to different consumers.”

and environmental or planetary health (67%) during the pandemic than they did in 2019.

Shoppers say a brand or manufacturer is transparent if it supplies a complete

high concentrated fractions. Lecithin and

REFERENCES • https://www.cargill.com/doc/1432106811290/clean-labelwhite-paper.pdf • https://foodinsight.org/ific-survey-from-chemicalsounding-to-clean-consumer-perspectives-on-foodingredients/ • https://www.newhope.com/tags/next-trends-2020 • https://go.euromonitor.com/white-paper-productclaims-2020-leveraging-product-claims-data.html?utm_ source=foodbeverageinsider&utm_medium=article&utm_ • Transparency Trends: Omnichannel Grocery Shopping from the Consumer Perspective, a 2020 research report from FMI

FOOD RE VIEW | Januar y 2022

COMPANY FOCUS

A changing digital landscape:

How the food industry needs to adapt Two constants have always dominated food production. Consumers want their food to be safe and of the highest possible quality. What has changed over the centuries is how this is achieved. Ultimately, the digitalisation of the food industry is just the latest tool with which to achieve these goals.

data science is,” explains Bühler’s

sets from past production cycles to build

digital officer Stuart Bashford.

a deeper understanding of how best to

“We can maximise that value by combining our data science capability with the in-house domain

optimise outcomes with different qualities of raw materials. Being able to present customised

knowledge and process expertise - this

data sets remotely, provides the kind of

is where we can really derive value and

transparency that supports well-informed

benefit for clients by developing state-of-

collaborative decision-making. Applying

the-art digital solutions that can increase

algorithms to your production cycle based

hile quality and safety still

our customer’s production yield, improve

on industry-wide data sets and analytics

underpin all aspects of

their quality and cut their waste. The key

means always having the smartest

food processing, today’s

point is you have to know what to do with

operators in charge of your production

challenges for food

the data.”

process all day, every day.

competitive and complex nature of the

FACTORY AUTOMATION

BÜHLER’S DIGITAL PLATFORMS

industry they operate in. They face ever-

In addition to the real-time analysis of

Mercury Manufacturing Execution

changing demands around profitability,

production parameters, automation is

System (MES)

sustainability, transparency, shifting

another key benefit of digitalisation to

Mercur y MES is the platform by which

consumer demand, food waste reduction

the food industry. In a world where audits

producers are able to automate their

and skilled labour shortages. Digitalisation

are a constant requirement, whether

production process. At the heart of

enables the food industry to meet these

for food safety requirements or client

the platform is the Base System able

further challenges, some of which are being

quality controls, automation is able to

to seamlessly exchange information

driven by climate change, demographic

monitor a process from end product to raw

being generated throughout the

shifts and global population growth.

material, through second-by-second digital

production process, to display production

traceability, along with audit logs of each

parameters in real time remotely and

user interaction.

to provide automated control of the

producers also revolve around the highly

BÜHLER AND THE DIGITALISATION OF THE FOOD INDUSTRY

accurate sampling and the ability to

modules then automatically control

With a global reach stretching over 140

integrate data from different sources.

different aspects of production, including

countries and over 160 years of experience

An example is being able to digitally feed

recipe management, maintenance,

in the food processing industry, Bühler’s

sales and customer orders into production

warehouse management, food safety or

longevity in this industry means that it

parameters.

the data analysis.

two industrial revolutions. Strong client

BENEFITS OF DIGITALISATION

of the whole production process in terms of

relationships born out of generations of

Digitalisation means being able to eliminate

the composition of different raw materials

supplying machinery to the food industry

the variables and unknowns that impact

and the ability to monitor the quality and

means Bühler has earned trust and is able

quality and efficiency by knowing what is

quantity of raw materials being added at

to lead change and support clients through

happening in real time at every point of

all stages. Sampling is a key part of the

the next step in the evolution of food

your food production process. Digitally

quality process. Mercury MES allows the

manufacturing.

recording and analysing production data

seamless incorporation of sampling at all

makes it possible to see how parameters

different stages and the automatic storage

the strategic differentiator for Bühler.

directly impact your end product.

of historical data for both food safety and

Delivering customer value derived from

Comparisons can then be made with data

client auditing.

Digital automation also enables more

Mercury MES gives the producer control

has supported clients through the past

“Designing digital solutions is not

Januar y 2022 | FOOD RE VIEW

complete plant process. Different

COMPANY FOCUS

Bühler Insights Bühler Insights is a flexible digital platform that provides customers with Internet of Things connectivity while connecting with a range of modular digital systems that monitor different aspects of the production process. Customised dashboards then present this real time data remotely and store all data in the cloud. By ensuring all

"Designing digital solutions is not the strategic differentiator for Bühler. Delivering customer value derived from data science is."

key data can be accessed across a business

and provide insights when deviations from the drying curve are likely to result in structural defects. Digitalisation in the feed sector Feed mills operate in a very similar way to flour mills. Raw materials are stored and then a recipe is applied to optimise animal nutrition and the ingredients are added together to produce animal feed in pellet

in real time, customers are able to make

form. The same digital platforms exist in the

far more informed and faster production

Temperature Vibration Management Service

feed industry with Bühler Insights providing

decisions. Greater transparency also allows

Aimed specifically at the milling sector,

the analytics and Mercury MES providing

Bühler to help make industry-specific

this service is able to monitor both the

the automation.

recommendations to improve productivity.

temperature and vibration of the roller that

One digital service that is generating

Analysing historic data means the

grinds the grains to produce flour. Too high

interest is Bühler Insights Replay. This

customer can detect trends and set up

a temperature at any point in the roller can

service allows the customer to record

benchmarks across multiple plants or

lead to quality degradation. Algorithms also

all their production data and display

production lines. Complex algorithms

alert the operator to a potential problem

it visually and then replay production

facilitate machine learning, predict

and what action should be taken to address

parameters to see exactly what happened

production outcomes and provide proactive

a temperature imbalance across the roller

historically. This replay function allows

recommendations about optimising

or to reduce wasteful energy consumption.

faster diagnosis when problems arise

production parameters. Bühler Insights is a

as well as the ability to analyse past

dynamic platform through which clients are

ISorter Monitoring System

production to optimise processes. It also

able to access a growing portfolio of digital

Designed to remove defective food from

provides a record of historical scale data

services designed to increase and fine tune

product such as coffee, grains or nuts by

so the producer can look back and see

product quality and food safety.

colour, texture and shape or to recognise a

where there has been an overdosing or

piece of foreign material, Bühler’s range of

underdosing of an ingredient. Scales have

complement each other and create a

optical sorting solutions combine very high-

to be operating at optimum efficiency to

complete digital portfolio.

quality camera and lighting technology

ensure the right quantity of ingredients

with machine learning software. Accuracy

are in the product.

Bühler Insights and Mercury MES

BÜHLER’S DIGITAL SOLUTIONS

and sorting speed are critical in the food

Silo Monitoring

business and Bühler machines can sort

COMPANION SERVICE

All food production starts with a raw

30 000 to 40 000 grains a second. In the

Bühler realises that it is creating services

material and the silo is where it is typically

past, the efficacy of the sorting process

that may be completely new for its

stored. Bühler Insights Silo Monitoring

could only be judged after the event by

customers, so it has created the Companion

enables the food producer to see what is

the purity of the end product. However,

Service to make sure every business

happening in the silo at any moment and

in recent years these sorting machines

receives the right level of support while

to have that data presented in real time on

have been designed to link into digital

making the transition to digital solutions.

Bühler Insights. Sensors attached to cables

technology platforms such as Bühler

Bühler also offers a service that provides

are dropped through the silo, feeding data to

Insights and plant automation systems.

insight reports created by an industry

Bühler Insights for every storage segment.

Sorting data can now be collected, stored,

specialist to help customers interpret the

analysed and displayed in real time on

significance of the data being provided on

Overall Equipment Effectiveness (OEE)

customised dashboards. Sorter Insights is

dashboards. These reports can be produced

OEE is designed to provide operating

able to report on a client’s customised KPIs

monthly and are used as the basis for

transparency at all levels of a company from

through Bühler Insights while the Bühler

person-to-person support either through a

board member to operator. It gives oversight

Sort Control solution allows the customer to

site visit or virtually.

of a whole plant or individual machines by

control all their sorters centrally.

feeding real-time data into Bühler Insights

Cheaply available sensor technology along with ever-increasing processing

relating to machine utility compared to its

PastaSense

power, data storage and communication

usage at full capacity. Data feeds monitor

Pasta production is a complex process

capacity have facilitated a fourth industrial

availability, performance and quality across

involving tight controls over variables such

revolution. Like other industries, the food

plant production lines. This data can then

as protein, ash and water content along

sector is having to adapt to a changing

be distilled into a key performance indicator

with colour and drying parameters. Bühler

technological landscape and Bühler, with its

that gives an instant indication of machine

PastaSense allows the producer to see in

years of industry experience, is on hand to

integrity. For larger producers this high-level

real time that the right composition is in

help guide the transition. •

overview also allows managers to compare

place to achieve the desired end product.

between plant efficiencies over time to see

Visualised data at the digital dashboard

where there may be production shortfalls.

help achieve optimum moisture content

Buhler - www.buhlergroup.com

FOOD RE VIEW | Januar y 2022

CEREAL, GRAINS & MILLING

Can we have our cake and eat it? Over the last few years, governments have been raging a war on sugar. Mexico stood out as one of the first countries to enforce warning labels on high sugar products. South Africa picked up a piece of the pie when a sugar tax was implemented in 2018. Is there an alternative to this ongoing war? Is there a substitute to satisfy our sweet cravings?

alt extract syrup is a natural

flavours of all your favourite foods, from

sweetener, colourant and flavour

gravies to frozen desserts.

enhancer derived from malted

Although the war on sugar will continue,

barley grain. Many people think of the

why don’t you watch it from a distance,

flashy billboards advertising single malt

perhaps with a slice of cake?

whiskey, when they hear the word malt or the television adverts displaying beers

MALT EXTRACT SYRUP

made with 100% malt. Are you aware that

There are many benefits of malt extract

this simple ingredient is used to fuel your

syrup, including:

breakfast cereals and even beverages?

• No added sugar tax

Malt extract syrup gets its sweetness from the maltose found within the barley kernel. It is roughly half as sweet as golden

• Clean label • Suitable for all food and beverage types

syrup and is packed full of vitamins. Malt is

• FSSC 22000 approved

not only a healthier alternative, it also not

• Halaal and Kosher certified •

affected by the sugar tax. Its distinctive malty taste brings out the mouthwatering

Januar y 2022 | FOOD RE VIEW

Cereal & Malt – www.cerealandmalt.com

CELEBRATING

NEARLY YEARS

Manufacturing High Quality Malt Extract & Speciality Flours

WHY NOT PARTNER WITH THE INDUSTRY LEADER?

Web: cerealandmalt.com Phone: 011 474 2424 Email: sales@cerealandmalt.com

CEREAL, GRAINS & MILLING

How seed and grain processors can profit from the latest sorting technologies The increasing global demand for seeds and grains, including seed corn and coffee beans, is a great opportunity for food processors to swell their revenue streams. To profit from these expanding markets, however, it is necessary to overcome some operational challenges. Here we identify those challenges, take a brief look at the technologies available to solve them, and explain why they can open doors to new business.

BIG OPPORTUNITIES

imperfections aren’t tolerated. This makes

makes it essential for processors to

One main reason for the booming

it more important than ever for processing

prevent non-GM foods from becoming

popularity of seeds and grain - and for

lines to detect and eject foreign materials,

cross-contaminated with GM foods.

experts forecasting that sales will keep

defective products, cross-contaminated

It is also important to prevent cross-

rising for years to come - is income growth

products and products contaminated with

contamination, resulting in products

in highly-populated developing nations.

mycotoxins. One mycotoxin, aflatoxin, is

containing unintended ingredients, such as

Every year, millions of people find they

a real concern. This naturally-occurring

soy, which are allergens.

have more money to spend on fast-moving

poison can contaminate corn kernels

consumer goods, including food. The other

intended for use in foods for human

REASONS FOR OPTIMISM

main reason is the strengthening trend,

consumption, and yet is extremely difficult

The good news is that all of these

particularly in developed nations, for

to detect.

challenges - even the well-hidden threat

healthy foods. Shoppers are increasingly

Another challenge is that supply lags

posed by aflatoxin - can be met by using

looking for ‘clean-label’ products containing

behind demand for many types of seeds

modern optical sorting machines. Industry-

natural and nutritious ingredients, meaning

and grains, but it can take years to plant

leader Tomra Food offers a wide range of

that seeds and grains are being added to

more crops or enhance crop yields. This

sorting solutions with various levels of

more foods than ever before.

means processors must be more effective

sophistication to perform tasks of varying

than ever at reducing food waste. It is no

complexity. These machines are precisely

a blip on sales graphs. Market researchers

longer acceptable to use outdated sorting

calibrated for specific food applications

forecast that during the next five years the

methods that discard large amounts of

and highly effective for many types of seed

seed market will expand in annual value at

good product when rejecting bad products.

and grain. Tomra machines are currently in

a compound annual growth rate (CAGR) of

Besides this, rejecting too much good-in-

operation around the world, sorting seed

6% - 8%, rising from $63bn in 2020 to $85-

bad is throwing away potential income.

and feed corn, dry beans, lentils, chickpeas,

90bn in 2025. In the same period, the grain

Yet another challenge, certain to

market is expected to expand at a CAGR of

become more widespread in the near

pumpkin seeds, and roasted and unroasted

about 6%, from $1,150bn to $1,556bn.

future, is the emergence of genetically

coffee beans.

This is more than just a consumer fad or

modified (GM) crops. Though the sale of

dry peas, sunflower seeds, sesame seeds,

As well as enhancing food safety and

PROCESSING CHALLENGES

GM foods will become more commonplace,

product quality, Tomra’s sorters also

The key challenge facing processors is that

they are unlikely to be welcomed by all

deliver other benefits. These machines can

new sales conquests are most likely to be

consumers and may even be restricted

grade to specification, increase removal

made in export markets where product

or banned by some food regulators. This

efficiency, minimise false rejects, reduce or

Januar y 2022 | FOOD RE VIEW

CEREAL, GRAINS & MILLING

eliminate the need for manual intervention,

in superior-quality pulses. The company’s

and reduce or eliminate dependence on

CEO, Vicente Jiménez Blanes says, “When I first saw this machine in operation, I knew

manual labour.

it was exceptional, but I never imagined

What’s more, these machines are

what it was capable of. The results are

designed to be easy to keep clean, improve food hygiene and be easily

amazing. 99.9% product purity and we

maintained, reducing line downtime. As

have gone from processing 500kg/h to a total installed capacity of 5 000kg/h.

Tomra’s machine platforms are robust and their optical sensors are optimally

Installing the two Nimbus BSI+ machines is

located, sorting performance remains

the best thing we’ve done in our company’s

stable even when working conditions are

57-year history.” Another very satisfied user of the Tomra

dusty or subject to temperature extremes.

3C and the Ixus is Termont & Thomaes, a

Users find there is little or no degradation in

successful business in the Netherlands that

sorting performance from the beginning of in superior glass and foreign material

specialises in the sale of legumes, grains

removal. The double-sided RGB cameras,

and seeds. Ettienne Notschaele, process

WIDE-RANGING SORTING SOLUTIONS

combined with high intensity LED

operator at the company’s plant in Biervliet,

Tomra’s sorters can inspect materials

lighting, remove the subtlest colour and

commented, “With Tomra’s machines,

passing along the processing line

shape defects. The high-speed ejection

product quality and process quantities both

according to their shape, colour, structure

valve results in an exceptionally low rate

increase. The result of using the Tomra

and biological characteristics. Which of

of false rejects and the intelligent auto-

3C and the Ixus is lower yield-loss and

these capabilities a machine possesses

cleaning sustains the machine’s optimum

happier customers. We are also very happy

depends upon its technical specification,

performance.

with the guidance and help we get from

a shift to the end.

which will incorporate one or more ways

• The Nimbus BSI+ uniquely combines

Tomra, whose team really put their heads

of ‘seeing’: x-ray, high-resolution cameras,

lasers with NIR, visible spectroscopy

together to come up with solutions to help

lasers, near-infrared (NIR) optical sensors

and Tomra’s patented BSI+ scanner,

us progress.”

and Tomra’s unique Biometric Signature

which can detect objects’ biometric

Identification technology.

characteristics. This is also a free-

TEST AND DEMONSTRATION CENTER

fall machine: a feed shaker or hopper

To ensure that operators extract each

suited to seeds and grains:

uniformly spreads the product over the

machine’s full potential, Tomra provides

• The Ixus Bulk employs the latest X-ray

free-fall chute and after the product

onsite training for customers, as well as

and imaging technology to detect high-

falls down to the inspection zone,

making technical experts accessible via

density foreign materials such as metal,

it is scanned by cameras, lasers or

a helpline. With the recently-launched

stones, glass and plastics.

BSI+, or a combination of these. A few

smartphone app Tomra Visual Assist, Tomra

milliseconds after this assessment is

field service engineers and customers can

seed corn industry, is an affordable

made, the defects are hit with a precise

work closely together even when they are

sensor-based machine for sorting and

and powerful burst of air that sends

thousands of miles apart.

grading ear corn husk, defects, disease

them into the rejection zone while the

and size.

good product continues its natural free-

centers. These show tests via a live video

A variety of Tomra machines are best-

• The Zea, developed specifically for the

Tomra also has online demonstration

fall. The Nimbus BSI+’s sophisticated

link, with viewers encouraged to ask

cameras with LED lighting plus laser or

technologies enables it to ‘see’ through

questions, make requests and direct one

NIR units to remove foreign materials

a broader spectrum than other machines

of the cameras showing the proceedings.

and product defects. This affordable

and to make more accurate decisions

After the test’s conclusion, observers are

and compact machine needs very little

about the acceptability and grading of

provided with a video and report, which

floor space and is loved by operators for

materials on the line. When equipped

quantifies results in detail.

its intuitive Tomra ACT user interface. It

with the BSI+ scanner, the Nimbus is

works by pouring infeed materials into a

capable of detecting both colour and

customers can be confident of a machine’s

hopper, then sending the feed to fall onto

chemical composition in the same pass,

capabilities and suitability before deciding

a vibration plate, which is spread evenly

and of removing unwanted materials

to invest in the technology. It’s an

on an infeed chute. The materials then

and product defects that would get past

investment that pays back in many ways: by

fall further into a detection area, where

other sorters undetected. When the

differentiating better-equipped processors

they are inspected by a dual laser and

Nimbus is equipped with the Detox laser

to gain them a competitive advantage;

double-sided high-resolution cameras. In

module, it can also detect the presence

by opening new doors to markets which

a matter of milliseconds, the intelligent

of aflatoxin.

demand high product standards; and

• The Tomra 3C combines high-resolution

These demonstrations mean that

by protecting that most valuable of all

inspection system rejects all defects. The acceptable product continues

One of the businesses that have

through the accept chute while the flaws

significantly benefitted from using the

are diverted via the reject chute. The

Nimbus BSI+ is Legumbres Selectas Sierra

dual laser-induced scattering results

Nevada, a Spanish enterprise specialising

business assets - brand reputation. •

Tomra Food - www.tomra.com

FOOD RE VIEW | Januar y 2022

AUTOMATION AND INDUSTRIAL ROBOTICS

Good work, good yoghurt The yoghurt producer La Fageda has been proving every day for 25 years that a business run by a team of people including persons with disabilities can be successful. The recipe for this is a mix of solid personal commitment, local raw materials and a clever marketing concept.

he goal: produce the tastiest

another 20 000 in two other machines.

yoghurt. But how do you do that?

Until recently, there was no continuous

Well, there is a way to do it, and it’s

level measurement here. The capacitive

much different from the methods of the

sensors that were installed for maximum

big market leaders in the food industry. La

and minimum level detection are now

Fageda, located in the Garrotxa district,

being used as "alarm sensors". However,

is one of the region's largest employers.

the company wanted to optimise the

Of the 310 employees, 180 are physically

filling process, so it was looking for a

handicapped, mentally ill or mentally

continuous measuring system. Ultimately,

disabled. Hardly anyone here can handle

an engineering company recommended

eight-hour workdays, yet management

the guided radar sensor Vegaflex 81, which

provides an appropriate job for everyone.

is appreciated in many industries for its

The company, whose product portfolio

reliability and versatility. The big advantage

includes not only yoghurt, but also ice

of Vegaflex 81 is its independence from

cream, jams and desserts, has long since

temperature, pressure and vacuum.

made a name for itself outside Catalonia.

There is no build-up that could become a

Vega sensors control the level to keep the yoghurt filling process running smoothly.

The idea for La Fageda came from the

problem for Vegaflex 81, because the funnel

psychologist Cristóbal Colón, who decades

has a self-cleaning system inside. However,

reliable measurement in the cleaning

ago was looking for meaningful jobs for

the problem for many measuring principles

fluid tanks. Vegapuls 64 operates at the

the patients of the hospital in which he

is the foam that forms as the yoghurt passes

high frequency of 80 GHz. As a result, it

worked. After various attempts, the La

through the funnel in the container. A

measures very reliably and independently of

Fageda estate was acquired. Initially, the

small agitator at the bottom of the yoghurt

deposits, foam, internal fixtures or density

focus was on the sale of milk. When the

container can also lead to inaccurate

fluctuations. The front-flush, encapsulated

quota regulation of the EU was introduced,

measurements. Vegaflex 81 is particularly

antenna is easy to clean and resistant to

it was no longer profitable to continue

non-sensitive to foam and build-up on the

the extreme conditions of the SIP and CIP

with milk alone. For that reason, La Fageda

probe. That’s why the instrument can cope

processes. What is more, the radar sensor

concentrated on yoghurt production. The

with this "disturbance" and deliver reliable

easily meets the hygienic requirements with

company focused on producing the tastiest

measuring results, ensuring that the filling

process fittings according to 3A and FDA.

yoghurt on the market. Their secret is

system runs smoothly.

quite simple. The yoghurt is produced in

Tests with Vegapuls 64 showed that the instrument had no problems with the

ENSURES HYGIENIC CONDITIONS – DEPLOYMENT IN CIP TANKS

foam generated by the soda. So, the control

At another measuring point, the non-

measurement phase and rely on the data

RELIABLE SUPPLY FOR FILLING

contact radar level sensor Vegapuls 64

supplied by Vega. In the production area itself,

La Fageda's production is subject to the

was used. These instruments are located

operating times could now be successfully

same standards of productivity and hygiene

in two CIP return tanks in another part of

optimised, because waiting until the tank

that are common in the food industry. Strict

the facility. One of them contains water and

was empty was no longer necessary.

requirements are placed especially on the

soda (3% Na2CO3), and the other water and

Before the deployment of continuous level

filling equipment, which must function

3% acid to ensure CIP cleanliness. In the two

measurement, employees never knew exactly

like clockwork. This is where the yoghurt

tanks, Vegapuls 64 continuously measures

how much cleaning fluid was left in the tank.

is fed into the filling machine. Here, the

the level of the cleaning agent used for

filling level is continuously measured in a

cleaning and sterilising the system. Here,

sophisticated technology with solvents,

small feed container during the filling of

the foam generated by the soda and the

La Fageda’s employees can concentrate

the various yoghurt and dessert varieties.

constant circulation of the liquid became a

on their main task – producing the tastiest

A constant level is necessary to ensure

challenge. It can have an adverse effect on

yoghurt in Catalonia. •

that the filling machine does not come to

the level measurement.

the traditional way, without whey powder, thickeners or colourants.

a standstill. Every hour, 12 000 yoghurt cups are filled in the one machine, and

Januar y 2022 | FOOD RE VIEW

technicians decided to forgo a longer test

Thanks to the equipment and

The extremely tight focusing and high dynamics of the sensor enable precise,

Vega - w w w.vega.com

We bring colour into view! Compact capacitive level switches with 360° custom-colour status display

256 colours Individually selectable: Measurement in progress Sensor switching Process malfunction

15 cm

Compact design

Hygienic adapter system

Adjustment via smartphone

www.vega.com/vegapoint

NEW!

Absolut ely front-flu sh design

AUTOMATION AND INDUSTRIAL ROBOTICS

Food safety has cast a laser sharp new focus on industrial robotics Securing reliable food production is a critical concern that highly accurate, cost-effective robotics systems are helping South African food manufacturers achieve while enhancing profitability. Kobus van Zyl, sales engineer at HG Molenaar expands on this.

ur markets are powerfully

especially our US clients, operational costs

motivated by the returns their

are a major concern.

investments are providing from

Adopting new technology can give you

The advantages of robotics materials handling systems include format handling flexibility, lower maintenance costs,

reliable, dependable production capacities

a competitive edge, whereas delaying

reduced operational costs that result in

unobtainable from traditional labour-

innovation puts you at risk of falling behind.

faster return on investments, and with

driven approaches. We are seeing a similar

We experience this first-hand at the HG

ever-improving integrated vision systems,

trend in our US market with some of the

Molenaar manufacturing facility where

the opportunity for robotic applications

key food manufacturers.

we continuously invest in automation that

increase exponentially.

We experience that for the global market,

demonstrates solid returns.

Due to the drive towards automation by our major clients in the US, we established a centre of excellence in California staffed by highly qualified mechatronics engineers and technicians. Further backup is provided by our team of engineers based in South Africa. The challenge for customers, of course, is finding a single-source supplier capable of delivering the comprehensive solution for these many elements in-house. That includes from skilled mechatronics engineers who can perform software simulations, to technicians, and sectorleading equipment capable of reliably delivering profitable production capabilities. Skilled and experienced integrators provide conveyor systems that connect the dots. Once deployed, food manufacturers require the after-sales service that maintains high production availability. •

Robotics materials handling systems flexibly handle various formats, and reduce maintenance and operational costs. The futuristic human machine interface depicted here could simplify operation.

Januar y 2022 | FOOD RE VIEW

"Adopting new technology can give you a competitive edge, whereas delaying innovation puts you at risk of falling behind." HG Molenaar - w w w.hgmolenaar.com

AUTOMATION AND INDUSTRIAL INDUSTRY ROBOTICS TALK

IO-Link accelerates digitalisation of process plants IO-Link is enjoying increasing popularity with demand for the communications standard growing rapidly, especially in the F&B industry. The fieldbus-independent technology for point-to-point communication is easy to use and provides a cost-effective way to digitalise industrial plants. Endress+Hauser, a leading provider in the industry, offers a wide range of IO-Link products for a large selection of process parameters.

O-Link is regarded as an established

support our customers with IO-Link sensors in

standard for measurement devices with

numerous fields of application,” says Rob Sips,

basic functionality offering advantages

strategic account manager for the group’s

such as data transparency and additional

international business.

control through digital technology. actuators is especially popular with suppliers

ANALOG SIGNALS AND DIGITAL COMMUNICATION

of machines or skids for the F&B industry.

The majority of the IO-Link sensors can

Particularly for utilities, devices with basic

be optionally operated in analog mode

functionality are well suited; instruments

(4–20mA) with simple configuration changes

with a rich set of different functionalities

to the instrument, thus allowing production

would unnecessarily increase complexity

workflows to remain in place. If extra

and costs.

information such as diagnostic and service

Integrating IO-Link-capable sensors and

data is required, in addition to the actual

BROAD OFFERING FOR THE F&B INDUSTRY

process parameters, an installed IO-Link-

Endress+Hauser is a leading global supplier

a digital signal.

Endress+Hauser offers a wide range of process instrumentation with IO-Link technology for digital communication.

capable instrument can be simply switched to

of process instrumentation for the F&B

and harbours tremendous potential for the digitalisation of process plants,” says Oliver Hansert from Endress+Hauser Digital

such a broad and deep range of products

A SIMPLE AVENUE TOWARDS INDUSTRY 4.0

and services. Our comprehensive IO-Link

“Although IO-Link is not the most powerful

with IO-Link interfaces support the acyclic

portfolio clearly illustrates this position. As

communications standard for process

transmission of helpful metadata to ensure

a strong partner for process automation, we

engineering, the technology is cost-effective

stable and efficient production. Furthermore,

industry. “No other manufacturer offers

Solutions. Endress+Hauser instruments

the smart sensor profile is designed for simple engineering, which reduces the effort required by plant operators to integrate sensors into their systems.

NEW ADDITIONS TO THE IO-LINK PORTFOLIO Endress+Hauser offers a comprehensive product portfolio of IO-Link-capable instruments for all relevant process parameters. The company recently introduced the Smartec CLD18 compact conductivity sensor, IO-Link versions of the PMP51, PMP55 and PMC51 pressure transmitters and the Deltapilot FMB50 level transmitter. With these new additions to the IO-Link portfolio, customers can exploit the benefits of digitalisation in a cost-efficient manner. •

Endress+ Hauser - w w w.endress.com More and more plants in the food & beverage industry are being digitalised with fieldbus- independent IO-Link technology.

FOOD RE VIEW | Januar y 2022

SMART INGREDIENTS

Healthier Ageing: The importance of a healthy blood sugar management In a recent Beneo and Health Focus International survey, 85% of those aged 50 showed a willingness to take charge of their health, realising that their short-term health depends on how well a person takes care of themselves. An important way of doing this is through changing what they eat and drink with 30% of consumers aged 50+ saying that the primary reason for them choosing healthy foods and beverages is to ensure good health in the future, with another 28% choosing these products to enhance their daily health.

SMART FOOD CHOICES STRENGTHEN THE INNER DEFENCE SYSTEM

obesity, metabolic syndrome, pre-diabetes,

sugar intake. However, the key to promoting

diabetes, coronary heart disease and

healthy ageing through blood sugar

Supporting the immune system is a key part

more. An important way to address this

management is through the right choice

of healthier ageing. A key recommendation

is through a change of diet. Food choices

of carbohydrate. The ideal carbohydrate

to supporting immunity is to manage blood

and ingredients that can reduce the blood

provides the necessary energy for a person’s

glucose levels as well as sustaining the

glucose response will become increasingly

metabolism, it triggers a low and balanced

gut microbiome with gut-friendly foods

important, and low glycaemic functional

rise in blood glucose and a low increase in

containing prebiotics. Traditionally, high

ingredients, such as the balanced sugar

insulin, as well as encourages fat burning

blood glucose is linked to those with pre-

isomaltulose, are playing a growing part in

rather than fat storage.

diabetes and Type 2 diabetes, however,

this process.

The goal for any food producer interested in promoting the long-term health of

blood glucose levels also influence the

BENEO’S LOW GLYCAEMIC FUNCTIONAL INGREDIENTS

consumers should be the development of

clear during the Covid-19 pandemic when researchers found that high blood glucose

According to a consumer survey conducted

profile. This is only possible by selecting

was a risk factor independent of diabetes.

by Insites Consulting on Beneo’s behalf, 78%

the right ingredients. A case in point is

Having high blood glucose levels is

of 65- to 75-year-olds in Asia, Europe and

the increasing popularity of isomaltulose,

closely linked with being overweight,

the US are now paying attention to their

chicory root fibre (inulin, oligofructose) and

innate immune system. This became very

"The goal for any food producer interested in promoting the long-term health of consumers should be the development of food choices that deliver a lower glycaemic profile."

Januar y 2022 | FOOD RE VIEW

food choices that deliver a lower glycaemic

SMART INGREDIENTS

isomalt functional ingredients in product

almost non-digestible

development. With a low glycaemic profile,

carbohydrate that

these ingredients can help in the creation

provides half the

of foods and beverages that promote blood

calories of sugar, while

sugar management.

also having an almost

Beneo’s Palatinose (isomaltulose) is a

negligible effect on

slow-release sugar. It is made from sucrose

blood sugar and insulin

that is naturally sourced from sugar beet. It

levels. Isomalt also

is also naturally found in honey. Palatinose

supports dental health

is unique in its ability to deliver a lower

and carries an EU health

rise in blood glucose, while delivering

claim for being tooth-

full carbohydrate energy (4 kcal/g). Its

friendly as well as an

slow uptake results in a low and balanced

US health claim for not

blood glucose response, making it an ideal

promoting tooth decay.

ingredient to help support blood sugar

Chicory root

management. No wonder, therefore, that

fibres, such as Beneo’s Orafti Inulin and

stability, manufacturers are increasingly

almost two thirds of European 55- to

Oligofructose contribute to a low glycaemic

looking to functional ingredients, such as

75-year-olds in a consumer survey found

diet by replacing available carbohydrates

slow-release carbohydrates, to support

Palatinose appealing due to these unique

and enriching the food with dietary fibre.

consumer health goals. Working with food

characteristics. Additionally, this unique

At the same time, numerous studies have

and drink providers worldwide, Beneo can

sugar carries EU health claims for being

shown that prebiotic chicory root fibre

help producers create exciting solutions

tooth-friendly and providing a lower blood

nourishes the beneficial gut microbiota,

that promote long-term health, while

glucose response.

supports blood sugar management and

offering immune support. •

Beneo’s sugar replacer Isomalt supports a low glycaemic diet by making tasty and enjoyable sugar-free confectionery and other food products possible. It is an

weight management together with digestive health and wellbeing. With Covid-19 driving consumers to boost their long-term health, immunity and mental

Savannah Fine Chemicals – www.savannah.com Beneo - www.beneo.com

FOOD RE VIEW | Januar y 2022

FUNCTIONAL BEVERAGES

Trends in functional beverages Innovation in the food and beverage industry continues to be high and driven by consumers’ demands for provenance, clean labels and natural functionality. In 2020, the global functional beverage market was worth $102 billion. From 2019-2024 the market is expected to grow at a CAGR of 8.66%. The global floral flavours market is expected to grow at a CAGR of 9.95% from 2018-2022.

unctional ingredients, such as

expected to reach $7.59 billion by 2025,

such as guarana extract, tea extract or

botanicals, are becoming key for

growing at a CAGR of 8.7% between

green coffee bean extract has become

manufacturers looking to deliver

2017-2025. The Covid-19 pandemic has

very popular. Botanicals offer clean, pure

healthy, fun beverages that address

accelerated the transition of consumers

ingredients that appeases the consumer

consumer demands for health and

from sugary drinks and soft drinks to

need for transparency and sustainability

wellness in their everyday lifestyles.

functional beverages as they search for

for products that are not only good for

The global botanical extracts market is

beverages that will offer health benefits

them, but also better for the planet.

or other functional applications. The demand for healthy hydration, has

Fresh mint

seen a rise in the popularity of bottled

for the pharmaceutical, healthcare,

water, as flavoured still and sparkling

personal care and F&B industries. With

waters and enhanced waters are considered

175 years of experience in the field of

to provide healthy hydration on-the-

natural products, they have a wealth of

go. Ready-to-drink tea is also a healthy

knowledge and expertise. Their range

hydration option that is seeing a rise in

of natural products meet the food and

popularity with young consumers that

beverage market needs. The products are

regard it as an acceptable alternative to

available in liquid or more concentrated

traditional soft drinks. This demand has also

semi-viscous forms to support a wider

seen an increase in interest in probiotics to

range of beverage related applications.

boost immune health. Nootropic ingredients

method development, from laboratory

adaptogens to help balance moods are also

initiation through scale up, to full

increasing in popularity with consumers.

commercial production at our GMP Naturals are perfectly positioned to deliver

alternatives to sugar are in high demand

customer specific project solutions. They offer single botanical extracts

from botanical distillates. The trend

ideal for enhancing beverage flavours

for natural continues in energy drinks

and functionality, such as elderflower,

with around 15% of new energy drinks

ginger, elderberry and Rooibos extracts.

launched carrying the claim of natural.

They expect to see increasing demand

Using caffeine from natural sources,

for superfood extracts that support

Fresh cucumber

Elderberry

Januar y 2022 | FOOD RE VIEW

compliant site in Hitchin, UK. Ransom

healthier products, natural and functional as are no- or low-alcoholic ‘spirits’ derived

They provide product, process and

to enhance cognitive health and

As part of consumer demands for

Basil

Ransom Naturals is a leading developer and manufacturer of botanical extracts

FUNCTIONAL BEVERAGES

Ransom Naturals Lab

healthy bodies and healthy minds, such as elderberry, ginger, turmeric, guarana and adaptogens that support a positive

Some of the most popular extracts Ransom

mood and wellbeing, such as the newly

Naturals supplies associated with natural

developed ashwagandha extract.

energy and concentration that are perfect

suitable for beverages you are looking for

for natural energy drinks include green tea

a reliable supplier of science based natural

a single customer blend of botanicals

extracts, guarana extracts, yerba mate,

solutions, please do not hesitate to get in

that offers a unique taste and flavour

schizandra extracts, coffee bean extract,

touch with the team at Ransom Naturals. •

profile. These products are blends of

siberian ginseng, korean ginseng and ginkgo

botanical extracts that target particular

extract.

Ransom Natural’s Genus Extract is

areas of functionality, for example,

Kerry Market Research Report

Botanicals that can replicate traditional

relaxation, improved cognitive response,

spirit flavours without the alcohol and are

cardiovascular and digestive health.

natural with positive health associations

Ransom Natural offers blends that are

include juniper, coriander, citrus fruits,

unique and produced through one multi-

cinnamon and liquorice.

component extraction, improving cycle times and simplifying the facilitation of

REFERENCES https://linchpinseo.com/trends-shaping-the-functionalbeverage-industry/ Global Floral Flavors Market 2018-2022 TechNavio. https://www.foodbev.com/news/the-rise-of-functionalbeverages/ https://wholesalemanager.co.uk/dynamic-growthenergy-drinks-are-up-in-both-value-and-volume/

If you want to learn more about botanicals and natural extracts that are

SK Chemtrade - www.skchemtrade.co.za

finished formulations. Some examples of the extract blends that could be used for functionality include: Awake • Botanical extracts associated with energy, concentration and digestions • Potential extracts: ginseng, green tea, turmeric and ginger Focus • Botanical extracts associated with cognitive function and energy • Potential extracts: guarana, gingko bilboa, yerba mate Relaxation • Botanica extracts associated with relaxation • Potential extracts: hops, mint, valerian, passionflower, lemon balm

A leader in science based natural solutions that improve health and enhance life •A wide range of extracts from natural sources designed to deliver great taste and functionality to food and drinks •Robust secure supply chains and sustainable sourcing of quality raw materials •Focus on provenance, traceability, and ethical sourcing •Rigorous quality control on the raw materials and extract produced

ransomnaturals.com

Elderflower

FOOD RE VIEW | Januar y 2022

FUNCTIONAL BEVERAGES ADVERTORIAL

Discover the benefits of plant-based colours Made from edible fruit, vegetables and plants, Exberry Coloring Foods enable manufacturers to deliver vibrant shades while maintaining completely clean labels.

n the age of social media, it is more important than ever to ensure food and drink products provide striking visual

appeal. In fact, 56% of consumers now say they like the food they eat to have bright and intense colours. However, the rising importance of clean and clear labels can leave manufacturers with a challenge. Today’s shoppers expect their products to be made with ingredients they know and trust – and artificial and even ‘natural’ additive colours are among the ingredients that can provide real cause for concern. Across Africa and the Middle East, for example, 58% of consumers say they look for ingredients that they do not recognise when checking labelling, while 71% say they are concerned about ingredients that sound chemical. Exberry Coloring Foods can provide the solution. Based on the principle of colouring food with food, they are made from edible, non-GMO fruit, vegetables and plants using physical processing methods such as chopping and boiling. As a result, they can be described on the ingredient list in a way that is easy for shoppers to understand, such as “Coloring Food (concentrate of carrot and radish).” Exberry colours can be used in almost any food and beverage application and, with the right approach, they can provide vivid shades from across the whole rainbow. This year, for example, vibrant red colouring foods are leading the way, fueling innovation across a vast array of food and drink products. From hot-chili confectionery and brimstone bread to juice shots and hibiscus cocktails, manufacturers are utilising eye-catching red hues that demand attention and can make a real impact on social media. Crucially, Coloring Foods ensure widespread consumer acceptance as well as visual appeal. Research shows that

Januar y 2022 | FOOD RE VIEW

"56% of consumers now say they like the food they eat to have bright and intense colours."

ADVERTORIAL

more than six in ten shoppers globally find

Plant-based claims are on the rise globally,

colouring in the form of concentrated juice

with a 37% CAGR for food and beverage

from fruits, vegetables or other plants

launches between 2016 and 2020. Exberry

appealing. A study of consumers in the UK,

Coloring Foods are made from fruit,

US and Australia, meanwhile, shows that

vegetables and plants, therefore, they are

fruit and vegetables are considered by far

a perfect fit for almost any plant-based

the most natural source of colour for food

product, from meat and dairy alternatives

and drink.

to vegan-friendly confectionery.

As a plant-based colouring solution,

FUNCTIONAL BEVERAGES

While Coloring Foods can deliver bright

they can also help manufacturers tap

shades comparable to synthetics, they are

into one of the industry’s biggest trends.

not a plug-and-play solution and achieving optimal results requires knowledge and experience. GNT has been working with Coloring Foods since the company was founded in 1978. This experience has enabled them to develop exceptional process-engineering expertise and means they can help our customers find solutions to almost any formulation challenge they might face. GNT’s experts are available to help customers through every step of the commercialisation process, from colour matching and stability testing all the way through to regulatory support and upscaling. They can even offer inspiration for your products, providing insights on market trends and concept innovation based on decades of experience. Using Exberry Coloring Foods makes it possible for manufacturers to develop the colourful, clean-label food and drink that modern shoppers demand. With hundreds of shades and a wide range of products available, the possibilities with Exberry are almost endless. •

REFERENCES 1 FMCG Gurus 'Flavor, Color, & Texture Trends in 2021' (2021) 2 FMCG Gurus 'Clean Label and Naturalness: Determining what consumers want and how to provide this' (2020) 3 FMCG Gurus 'Clean Label and Naturalness: Determining what consumers want and how to provide this' (2020) 4 Murley, T. & Chambers, E. 4th. ‘The Influence of Colorants, Flavorants and Product Identity on Perceptions of Naturalness’ Foods (2019) 5 Innova Market Insights 'Powering Up on Plant Protein' (2021)

Carst & Walker (SA) Pty Ltd - https://carst.co.za/ Contact Carst & Walker on +27(0) 845821162 or email gwyneth.melvin@carst.co.za

FOOD RE VIEW | Januar y 2022

FUNCTIONAL BEVERAGES

Healing through herbs, blossoms and roots Functional beverages play an essential role in modern life and contribute to nutritional well-being. Personalised in content, size, shape and appearance they are especially popular with Generation Z and their fast-paced lifestyle. Easy distribution and the possibility of convenient storage, whether refrigerated or as shelf-stable product, make them ideal for any climate.

"Besides greattasting classic flavours like ginger, pineapple, mango and lime, Silesia also offers new innovative profiles."

special feature of these drinks is the incorporation of desirable nutrients and bioactive compounds, such

as antioxidants, dietary fibers, prebiotics, proteins, peptides, unsaturated fatty acids, minerals and vitamins. Functional drinks are often equated with energy drinks, although the product range is much larger and more varied. It is not only energy, but also brainpower, nutrition, immune boost, recovery and relaxation. There are rehydration solutions, probiotic drinks, energy drinks, fruit and vegetable juices, herbal and fruit teas, fortified water, milk

L-theanine, ashwagandha, magnesium

drinks, non-dairy drinks and others.

and vitamins, covered by thrilling flavour combinations such as pineapple-guava,

The hype started with energy drinks,

cherry-banana or grapefruit-lychee.

which has since evolved from a niche

Many South Africans are concerned about

product to an attractive, yet affordable, everyday drink. Whether for work, study or even as a trendy mixed drink in nightclubs -

Claudia Braune – Product Manager at Silesia

their immune system. Furthermore, they are paying more attention to their physical,

energy drinks have made their mark. Besides

of citric acid for more naturalness and fruit

emotional, mental and spiritual well-being,

great-tasting classic flavours like ginger,

juice content plus stimulating guarana

and looking for ways to reduce stress and

pineapple, mango and lime, Silesia also offers

extract.

improve brain function. Nowadays, there

new innovative profiles. Try Silesia’s trendy

The development of functional drinks

are new drink products with immunological

energy drink with superfruits, e.g. grapefruit

leads one-step further to multifunctional

ingredients. Silesia is embracing this trend

flavour/guarana with claims of 30% less

drinks. Lifestyle-specific personalised

with their Jamu concept! Jamu looks back

calories due to sweetening with agave syrup

nutrition is gaining traction. Since the

on 1 400 years of history as a traditional

instead of sugar, juice concentrate instead

2010s, the video game industry has

Indonesian wellness drink, whose focus is on

increased rapidly. The commercial

the health of the body and mind as well as

importance manifests itself in

the inner and outer beauty. With ingredients

almost half of world´s population

of juice, turmeric and ginger, Jamu means:

being active video gamers. Silesia

“Healing through herbs, blossoms and roots!”

has developed a concept for

In addition to their beneficial ingredients,

e-Gaming drinks that provides

this Jamu drink concept has an outstanding

gamers with customised drinks

taste profile with the baobab flavour,

according to their needs. BeFirst

tamarind/mandarin flavour, yuzu/coconut

– Gaming Drinks, with natural

blossom flavour or date/pepper flavour.

and non-natural flavours are

The field of functional drinks offers many

intensively flavoured functional

more opportunities. Get in contact for

drinks for health, concentration

further tasteful inspirations. •

and a sharp mind. A kick for the consumer with stimulating ingredients like niacin, caffeine,

Januar y 2022 | FOOD RE VIEW

Silesia - www.silesia-aroma.com Foodspec - www.foodspec.co.za

X-RAY AND METAL DETECTION

Choosing the right inspection equipment for fresh produce Growers and fresh produce companies are pursuing strategic partnerships in order to innovate their inspection processes and ensure the quality and safety of their products. As a leading food processing industry supplier, Heat and Control understands the importance of inspection equipment for the fresh produce industry.

eat and Control’s inspection

“Metal detectors perform differently

systems are designed to meet food

depending on their application. Choosing

industry safety standards and as the

the right metal detector is important and

complexity of these lines increases, so does

should be based on the type of produce

the technology needed to keep fresh produce

you intend to run. If it contains a high level

safe. Having a metal detector or using

of moisture, temperature or high levels of

digital sorting equipment at the end of the

salts, it will require multiple frequencies

production line allows African growers and

to reduce/eliminate the product affect it

fresh produce companies to easily comply

generates,” says Rossouw.

with global and industry safety standards and meet the demands of quality and safety conscious retailers and consumers.

Most metal detectors are only able to Cutting edge technology in metal detection has seen the invention of a multi-spectrum system.

generate and inspect with one frequency at a time, which is not sufficient when the objective is to detect the smallest metal

PROTECT YOUR CUSTOMERS AND YOUR BRAND

INSPECTION PROCESS EXPLAINED

defect. “There are several brands of metal

Developing and maintaining an effective,

detectors on the market that claim they

Inspection equipment plays a crucial role in

verifiable inspection process is no longer

can detect multiple frequencies, but not

preventing product recall. One safety recall

an option for processors. Innovative

at the same time. Cutting edge technology

is enough to ruin years spent establishing a

technology is available that can not only

has seen the invention of a multi-spectrum

good reputation. The costs associated with

detect foreign objects, but will operate

system. This new generation of metal

a product recall are much more than just

simply, efficiently and at high speed while

detectors can eliminate false rejects without

loss, return or exchange of tainted produce,

at the same time allowing for the collection

reducing sensitivity. Using proprietary multi-

it can mean loss of brand rapport and

and retention of production run data.

spectrum technology, it can consistently

customer loyalty. “If the pandemic has shown us anything,

detect smaller metal particles in difficult

METAL DETECTION

products like wet spinach,” says Rossouw.

it is that many things are out of our

The primary purpose of metal detection

control. However, something that is in our

is to detect for metal contamination. This

is primarily about quality control and

While metal detection in food processing

control, is how we protect our brand and

part of the inspection process can occur at

consumer protection, it also protects other

our customers,” says Heat and Control

several points throughout the production

machinery in the production line because

general manager – Africa, Jeff Rossouw. “By

line. The metal can come from sources

even the smallest metal particle can lead to

choosing the right inspection systems you

like contact parts in machinery or cutting

machinery malfunction, resulting in revenue

give yourself peace of mind.”

knives that break during processing.

decrease thanks to production downtime. Choosing the right inspection system for your fresh produce application is an important decision and can be a complex process. Heat and Control service a range of customers from startups to large multi-nationals, across industries and applications, and can offer practical knowledge and support. Visit a test facility for a free demonstration or contact Heat and Control South Africa. •

A digital sorting system being used on frozen blueberries

Heat and Control - www.heatandcontrol.com

FOOD RE VIEW | Januar y 2022

X-RAY AND METAL DETECTION

Quality assurance of milk powder Tchin Lait, franchisee and sole agent of the French Candia Group, is extremely interested in ensuring consistent product quality. On the one hand they want to protect consumers, and, on the other hand, they want to protect the brand image of Candia and the Tchin Lait Group.

ilk and dairy products are subject to strict and rigorous quality criteria, particularly when the product is packaged directly in its native form (e.g., powder for instant preparations). Unlike ultra-

high temperature or pasteurised milk, powders pass through a more complex path in the process. It is much safer due to filtration batteries and other trapping measures during the various processing stages and, due to the heat treatments that are carried out during processing operations, carries an even lower risk. In this regard, it is only possible to prevent the risks of contamination due to foreign bodies or similar from occurring by using appropriate means to detect, examine and remove these contaminants that are foreign to the finished product.

SC-E-4000 X-ray scanner from the WIPOTEC-OCS SC-E family

Januar y 2022 | FOOD RE VIEW

X-RAY AND METAL DETECTION

Milk powder passing the X-ray scanner.

rounders in foreign body detection. The machines have a diode line detector with

EASIER TO HANDLE THAN MILK: MILK POWDER

0.4mm resolution.

Due to its short shelf-life and high transport

METAL DETECTORS ARE NOT ENOUGH

which is also used to control the systems,

and storage costs, milk is not easy to

In the production lines at Tchin Lait, milk

always displays the current X-ray images of

handle, even after processing into

powder is bagged in metallised pouches of

the milk powder pouches being inspected

secondary products. Milk powder is,

varying pack sizes. Even though foreign

during operation. Tchin Lait employees can

therefore, a welcome alternative when it

bodies can be removed via screens and

use the ejection history to take a closer look

comes to making milk non-perishable and

magnetic separators in the upstream

at the X-ray images of any rejected milk

storable. This is done for export and

production of milk powder, it was essential

powder pouches.

stockpiling purposes, for demand in

for Tchin Lait that the milk powder bagged

countries with high temperatures or for the

in its sales packaging should then be

industrial production of milk from milk

examined for foreign bodies one more time

powder. It is only necessary to add water to

METAL DETECTORS FAIL IN METALLISED PACKAGES

before being shipped.

Metal detectors were unsuitable for

the powder to turn it back into milk or even instant baby formula.

According to Abdeltif Arbouche, project

The central 15" colour TFT touchscreen,

ensuring the quality requirements for

manager at Tchin Lait, the supplier of the

foreign body detection at Tchin Lait. The

plant had not provided for any X-ray

X-ray scanners from Wipotec-OCS, however,

regions, consumers are turning

inspection of the packaged milk powder

proved their worth. Despite metallised

increasingly to milk powder to make

when designing the line. Originally, one

packages, the detection performance of the

reconstituted milk (milk obtained by adding

production line had been equipped with a

SC-E 3000 X-ray scanners remains at the

water to skimmed milk or whole milk

metal detector for this purpose, but its

high level Tchin Lait stipulates for its lines.

powder) or instant baby formula. Among

performance turned out to be inadequate

In the run-up to installation, customer-

dairy products, this is one of the most

as the milk powder is packaged in metallised

specific tests conducted at Wipotec in

sensitive products with the highest quality

pouches. The metal detector was only able

Kaiserslautern proved that the SC-E could

requirements; recall campaigns in this

to detect very large metal foreign bodies in

reliably detect specified foreign bodies in

sector are considered to be extremely

these pouches.

metallised pouches in a test environment.

In hot countries, particularly in southern

detrimental to the image because the end

Then, after integration in Béjaïa, it was

users are particularly in need of protection.

X-RAY SCANNERS DETECT MORE

For risk-free and safe use among

At Tchin Lait, however, they were thinking

also reliably achieved during operation at

customers, producers are increasingly

even further ahead. The main causes of

line speeds of 60 packages per minute.

relying on advanced quality assurance of

contamination in the milk powder are

the milk powder.

upstream production processes. Tchin Lait

shown that the detection performance was

considered the possibility to find glass,

FOREIGN BODY DETECTION WITH END-OF-LINE X-RAY SCANNERS

X-RAY SCANNER SUPPORT IN SOUTH AFRICA

stainless steel or aluminium in the milk

USS Pactech is the supporter for the X-ray

powder. If this were the case, it would be far

scanners from Wipotec-OCS in South Africa.

Tchin Lait is one of the leading suppliers of

too much to expect metal detectors to work.

Their specialist in sales and service help

ultra-high temperature (UHT) milk and milk

They cannot detect either glass or ceramics,

local companies in supplying safe food. •

powder products in Algeria. The company

nor can they find stainless steel of the

chose the SC-E 3000 X-ray scanner from

required size in metallised pouches. The

Wipotec-OCS for the quality assurance of

scanners of the SC-E series from Wipotec-

milk powder products. The SC-E systems are

OCS enable very low false rejection rates

X-ray scanners and unmistakable all-

coupled with excellent detection accuracy.

Wipotec - www.wipotec-ocs.com USS Pactech - www.usspactech.co.za

FOOD RE VIEW | Januar y 2022

LABELLING

Speedy labelling response for soaring demand Wisefood, a leading producer of edible drinking straws, turned to Herma for quick and uncomplicated support with sourcing a labelling machine. The Herma top & bottom labeler 652C was ordered, delivered and ready to go within just one week. Thanks to its simple operation, great versatility and performance reserves, the machine represents a future-proof investment for Wisefood in the light of soaring demand.

rinking straws that are not only

was recently presented with a massive

our products by hand,” says Wisefood co-

edible but also taste good – rarely

challenge. When Wisefood won an order for

founder and CEO Philipp Silbernagel. “But

before has a serious environmental

several hundred thousand packs of straws,

it was immediately obvious that we needed

problem been eliminated so deliciously.

it was asked to label a batch of 60 000

a different solution for such a large order.”

The Bavarian start-up that invented the

units within two weeks. But how? “At the

The company responded by turning to the

super straw – Superhalm in German –

time, we had a crew of helpers and labelled

self-adhesive solutions specialist Herma.

Major order fulfilled in next to no time – the HERMA top & bottom labeler ISW_FEEL THE COLOUR 177 x 65 copy.pdf 1 2021/09/07 652C was ordered, delivered and ready to go within just one week.

Januar y 2022 | FOOD RE VIEW

Wisefood has already shipped more than 50 million edible straws to over 30 countries – for simple, yet precise top & bottom labeling, the successful start12:20 PM up trusts in HERMA labeling technology.

LABELLING

versatility, simple operation and future-proofing. In addition, Wisefood had to be certain that its labels could be applied with precision to the rather unsteady packaging material.

AS INTUITIVE AS A CELL PHONE Measured against these criteria, the Herma top & bottom labeler 652C has proven the ideal solution for Wisefood. Thanks to innovative quick-change systems and touchscreens, the two integrated Herma 500 applicators facilitate rapid job setup. They can also be operated separately. The menu “We are hugely impressed by the machine’s ease of use and HERMA’s speedy response”, says Philipp Silbernagel, CEO of Wisefood.

is configured so that users can always navigate to the desired menu item with three clicks at

Within just one week, the Herma top &

long in chilled and alcoholic beverages.

most. Favourite parameter settings can

bottom labeler 652C was ordered, delivered

Although it has a pleasant sweet and sour

be displayed directly on the start screen.

and ready to go. “We set up the labelling

flavour, the straw does not affect the taste

Setting up the Herma 500 is, therefore, an

machine ourselves, spoke to the Herma

of the drink. It’s no surprise, then, that

intuitive task, just like using a cell phone.

support team twice by phone and then got

Wisefood has already sold more than 50

Designed to process as many as 250

cracking. We are hugely impressed by the

million edible drinking straws. Founded

products a minute, the labelling machine

machine’s ease of use and Herma’s speedy

as recently as 2017, the company now

also offers sufficient reserve capacity,

response.” In the one week that remained

exports the Superhalm and other single-

which is a good thing. Novel solutions are in

to fulfil the order, the 60 000 packs were

use tableware to more than 30 nations. A

demand following the EU’s ban on disposable

labelled and ready to be shipped.

variety of decorative and product labels

plastic straws from July 2021. Compared

are applied to the front and back of the

to disposable paper products and reusable

EXPORTS TO MORE THAN 30 COUNTRIES

drinking straw wrappers, depending

drinking straws made of plastic, metal or

on the target countr y. “The size of the

glass, the edible Superhalm occupies a

The Wisefood Superhalm is produced

individual batches and orders varies

formidable position, insists Silbernagel,

primarily from a blend of grain and apple

enormously, from one thousand to more

“Several studies and numerous awards have

pomace, which is a by-product of juice

than one hundred thousand packs. On top

identified the edible Superhalm as the most

production. If the straw is not eaten, it

of that, overall demand is growing ver y

suitable alternative.” •

biodegrades within two weeks. It remains

fast,” comments Silbernagel. Alongside

stable for around an hour in drinks served

rapid availability, the main reasons for

at room temperature and for twice as

selecting the labelling machine were its

Herma - www.herma.com

WE WILL HELP YOU MAKE THE SMART MOVES Experts in Flexibles, Shrink Sleeves and Pressure Sensitive Labels For further information on how we can help build your brand contact our Project Development team on Tel +27 31 502 5050

T: +27 31 502 5050 E: info@labelprint.co.za www.labelprint.co.za

FOOD RE VIEW | Januar y 2022

LABELLING

How labels have become more sustainable Artem Krukov, labelling business development directorat at Sidel talks about trends in labelling and how a greater focus on sustainability and flexibility is changing the way labels are created and applied.

Q What are the most important challenges in labelling for the beverage industry?

BOPP labels (plastic roll-fed labels for

world are eager to reduce the amount of

wrap-around application). This is a very

glue for three reasons:

important step in bottle labelling, since

1) More glue equals higher costs

Similar to the manufacturing industry as a

containers labelled with shrink sleeves

2) Less glue usage positively impacts

whole, beverage producers are searching

are difficult to recycle. Hence, the shift to

for greater efficiency and lower total cost

BOPP labels not only provides recycling

of ownership (TCO) for their labelling

capabilities, but also helps companies

3) Glue affects the recycling process.

equipment. There is also a significant focus

reduce their carbon footprint even further.

Most importantly, customers want to

main interfaces for communication with

Q What do you mean by that?

the consumer. Companies are changing

Historically, labels have caused issues

their labels constantly to respond to fast-

with PET recycling to food-grade standard

changing consumer preferences.

because the label or the glue has affected the recycling process. Today there are

Q How is labelling becoming more sustainable?

several initiatives that can minimise this

By reducing label thicknesses and surface

wash-off glue development and glue

areas, customers can cut costs and improve

application minimisation.

impact, namely label surface/size reduction,

the carbon footprint of label production and working to ensure that labels do not affect PET recycling. Another important trend is the conversion of labels from shrink sleeves to

higher efficiency

address all of these factors without

on sustainability. The label is one of the

the labelling process. Label producers are

machine cleanliness, which leads to

Q All drinks manufacturers focus a lot on glue characteristics. What is the reason for this? We can observe this tendency via two trends. First of all, customers around the

sacrificing product quality. The second trend can be seen only in some countries: Customers want to increase glue distribution to make label application more solid and stable. Sidel has developed a unique solution that fulfils both requirements, namely by leveraging the BOPP solution, we have developed a laser-engraved glue roller (a standard scope for the roll-fed machine portfolio). Thus, we can have better control of glue distribution and repeatability. As a result, the label can still maintain its optimal quality even with less glue. At the same time, we can manage higher glue quantity as well, and it will be distributed more efficiently over the entire glue strip surface.

Q How does Sidel integrate sustainable solutions in labelling? Sustainability is always at the heart of Sidel. We make every effort to minimise the impact on the environment. The Sidel EvoDECO labelling solutions minimise electricity and glue consumption via the new melter and glue distribution control. With an integrated glue tank in the roll-fed labeller, a patented vertical melter and heating control, glue is melted on demand and always circulated at a precise temperature and in smaller quantities, increasing label application quality. This enables reduced glue consumption and prevents glue degradation, glue filaments, and glue splashing, for better overall quality and improved sustainability. The solution The EvoDECO Multi brings next-level modularity into labelling

Januar y 2022 | FOOD RE VIEW

offers 40% less electricity consumption

LABELLING

and needs no gears and transmissions and, therefore, no lubrication.

Q About lightweighting, how has the move towards lighter bottles affected labelling? Packaging design has a critical impact on the efficiency of the entire supply chain. Over the past 30 years, we have more than halved the weight of a 1.5l PET bottle, while increasing output speeds by 2.5x, with considerable savings in terms of raw material and gains from a productivity perspective. Therefore, it is a story about “rightweighting” – making sure that the package is minimised while still maintaining its technical performance and high consumer appeal. Some manufacturers use nitrogen to add resistance and stability to the bottle. Sidel has designed its labellers so that they can manage the extra demands

graphics and labels. Personalising the label

in one multi-technology machine or

of bottle lightweighting with or even

is a difficult process, as there are so many

a single labelling application through

without nitrogen.

different elements involved. The change

dedicated equipment for optimised

usually starts with marketing and then

uptime, reduced footprint and low TCO.

The most advanced solution for handling lightweight bottles is the Super Combi,

has to go through design and production

where the labeller is placed in between the

phases, and lastly storage and transport.

blower and the filler as part of an all-in-

In fact, the standard process for a label

Q So, manufacturers can use one machine for different labels?

one solution. With this setting, labels are

change can easily take over four months.

Exactly. It gives businesses the flexibility

applied on the empty bottles handled by

With the rise of online shopping,

they need and allows them to produce

the neck, reducing the risk of scratches and

there has been a challenge to supply

most product types on a single machine.

improving overall bottle quality.

consistent, unique and durable packaging

Thanks to the modular design and a variety

and label solutions. This has opened up

of technologies, they allow companies to

Q Another crucial factor in labelling is flexibility, and this relates to product personalisation. How does it affect labels?

new opportunities to offer personalised

adapt multiple application methods in one

packaging solutions for product protection

compact machine.

Labels are key components of any brand

a seamless brand experience for consumers.

marketing mix, allowing manufacturers to

during shipping, by rightsizing the packaging and making sure that it provides This is the reason why we also provide

Q What is the most up to date Sidel labelling solution with high flexibility?

differentiate their products and give end

consultancy for customers regarding

The most flexible labelling solution to

consumers the information they need and

packaging design. We not only create

date from Sidel, the EvoDECO Multi, brings

increasingly expect. The growing variety

bottle designs, but also labels or secondary

next-level modularity into labelling. It

of beverage types and bottle formats has

packaging, etc. Sidel’s packaging experts

offers a standardised carousel that can

made labelling increasingly challenging.

are ready to support our customers in

be equipped with up to four different

More than ever, flexibility has become a

figuring out the best option that fits the

labelling technologies, including hot

valuable benefit to beverage producers.

company’s brand identity and responds best

melt, roll-fed, self-adhesive and cold glue.

Top priorities today are faster product and

to consumer preference.

Moreover, switching between various labelling modules is quick and easy thanks

format changeovers, simple operations

to Plug & Play connections, offering

equipment for different label types, while

Q How does Sidel react and help customers face this challenge?

still ensuring consistent uptime.

We fully understand the challenge, and

and total flexibility. Meanwhile, when

that is why we have flexibility in mind.

being part of Sidel’s Super Combi settings,

able to produce smaller batches of products

With Sidel’s EvoDECO labelling solutions,

the labeller can run at up to 90 000

with their own labelling in a very short

manufacturers can deliver different

bottles per hour. •

time. Hence, the main challenges are the

stock keeping units. They might either

short timeframe for creating customised

include several labelling applications

and optimised processes that use the same

Product personalisation is about being

producers the freedom of labelling choice

Sidel - www.sidel.com

FOOD RE VIEW | Januar y 2022

Coffee time My New Year's resolution was to read more, so I turned on the subtitles on my TV.

Suduko Challenge Fill each 9x9 grid so that each column, each row, and each of the nine 3x3 boxes (also called blocks or regions) contains the digits from 1 to 9. No number should be repeated within any row, column or square.

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WEB REVIEW

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FOOD RE VIEW | Januar y 2022

A full-service experience

Review Ishida Europe has extended its range of QX Flex tray sealers with the launch of a new model, which meets market demands for a compact, high-performance solution. The innovative model also maximises output, capacity and flexibility for medium- to high-volume production lines. Sustainability is an integral part of Multivac’s strategy. For 60 years, the company’s packaging solutions have ensured that sensitive products globally can be processed efficiently, as well as being packed hygienically, reliably and attractively.

Rotolabel is passionate about the environment and focuses on minimising any negative ecological impact of its products. The company subscribes to the four Rs of packaging sustainability: responsible sourcing; reduction of materials; recyclability and increased recycled content

Read more in the latest issue of Packaging Review Out Now! ADVERTISING

Interested in advertising in PACKAGING REVIEW? If you are a supplier to the packaging industry, this will be an ideal opportunity to showcase your product offering and create additional brand awareness within the food, beverage, pharmaceutical, cosmetics, personal care, and home care manufacturing sectors.

Contact our advertising sales executives to book your space: 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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