Food Review July 2017

SOUTH AFRICAN

www.foodreview.co.za

Journal for food and beverage manufacturers JULY 2017 Vol. 44 • No. 7

“A leader in flavouring and seasoning ingredients in South Africa”

New Product Competition’s

entrants revealed Make the smart choice in colours and flavours

Turning high organic waste into profit

INSIDE:

Beverage Review & Packaging Review

CONTENTS JULY 2017 | Vol. 44 • No. 7

A colour and flavour

Classic ginger with a

kaleidoscope 16 PAGE

Revisions for ISO 22000 underway

The sustainability nod for Symrise

27 Beverage Review

BeverageREVIEW 7

www.foodre view.co.za

“Consumer interest in all things natural has fostered the trend of including exotic ingredients with functional properties in energy and sports drinks”

The countdown to Anuga 2017 begins

10 NEW PRODUCT COMPETITION

SOUTH AFRICAN

July 2017 | Volume 7 | Number

09 EVENT

20

contemporary twist

08 NEWS

PAGE

Blurring the lines in energy drinks

Landmark dea l for Stellenbrau Roger Gauntle tt to lead Coca-Cola Afr ica

Meet this year’s entrants .za review.co www.food

ckagingREVIEW a P 16 COLOURS & FLAVOURS 33 Packaging Review her frespr ap oach SOUTH AFR

ICAN

A

July 2017 7 | Number Volume 42

to quality foods

Anthocyanin colourants pack a punch

Celebrate Wild’s colourful heritage

Further expansion for Frutarom

Sensient’s classic ginger profiles

PAGE

Baobab fruit powder takes super-food world by storm

fits of Clear bene ging glass packa tional na Upcoming oration lab cleanup col *Images courtes

23

FATS & OILS

GEA technology impacts olive oil yield

Revolutionising the canola oil market

25

WASTE MANAGEMENT

Anaerobic digesters turn waste into profit

Total confidence in CIP technology

y of Italian

40

Pack

“Both active and passive MAP approaches aim to extend shelf life and ensure the quality and integrity of products”

July 2017 | Food Review

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EDITOR’S COMMENT

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

Tailor-made for SA A

highlight on the editorial calendar is closing off entries in the Food Review/ Symrise New Product Competition. This year is no exception. I would be so bold as to hedge a bet this is the biggest number of entries we have ever received! Join us in celebrating a range of new products and innovations that illustrate SA’s reputation as a trend setting manufacturing hub. Turn to page 10 now where I offer you a brief glimpse of the products entered – from botanically infused gin sourced from Jozi’s muthi market, to a cereal that takes bio-nutrition a step into the future.

Handyware Industries is a company that puts its money where its mouth is. With its head office in China, the company’s South African operation was established in 2012, and is housed in a modern FSSC22000 certified facility in Gauteng. Further expansion is on the cards with another plant in the pipeline as well as a microbiological laboratory to be launched at the tail-end of 2017. Food Review spoke to general manager Peter Tan on why South Africa is the perfect hub for this forward-thinking company. More on page 14.

High quality food and beverage products that feature natural ingredients are affecting all sectors of the market. On page 16 we unpack a range of natural grape and vegetable anthocyancin colourants for use during product formulation. Baobab fruit powder is an ingredient that provides nutritional fortification, flavour enhancement, texture modification and acts as a source of nutrient and dietary fibres.

The issue of waste is a hot topic. Whilst improved efficiencies are continuously chased to reduce waste and cost, significant opportunities are often missed along the way. Talbot & Talbot has installed four anaerobic digesters (page 25) in the F&B industry that harvest biogas generated as a fuel source.

Beverage Review looks at how categories in the energy drinks market are becoming blurred – resulting in new categories such as hybrid drinks.

These beverages feature aloe, fruits and vegetables, but also contain ingredients such as caffeine, for an energy boost of electrolytes needed for physical activity, rather than traditional energy drink ingredients such as taurine (page 30).

Lastly, don’t forget to turn to page 34 where Aarifah Nosarka tells you what’s hot and happening in the world of packaging.

Happy reading.

Assistant Editor: Aarifah Nosarka +27 (0)11 877 6209 aarifah.nosarka@newmediapub.co.za

Layout & Design: Kirsty Thomas +27 (0)11 877 6168 kirsty.thomas@newmediapub.co.za ADVERTISING Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmediapub.co.za Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmediapub.co.za Sales Executive: Candida Giambo-Kruger +27 (0) 71 438 1918 candida.giambo-kruger@newmediapub.co.za INTERNATIONAL SALES Germany/Austria/Switzerland: Eisenacher Medien Erhardt Eisenacher +49 228 249 9860 info@eisenacher-medien.de Italy: Ngcombroker Giacomo Rotunno +39 370 101 4694 g.rotunno@ngcombroker.com Taiwan: Ringier Trade Media Sydney Lai +886 4 2329 7318 sydneylai@ringier.com.hk CIRCULATION Circulation Manager: Felicity Garbers +27 (0)21 701 1566 felicity.garbers@newmediapub.co.za PUBLISHING TEAM General Manager: Dev Naidoo Publishing Manager: Natalie Da Silva +27 (0)11 877 6281 natalie.dasilva@newmediapub.co.za Production Controller: Rae Morrison Art Director: David Kyslinger JOHANNESBURG OFFICE New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 713 9024 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published on behalf of Media24 by New Media Publishing (PTY) Ltd. MANAGING DIRECTOR Aileen Lamb CHIEF EXECUTIVE OFFICER Bridget McCarney EXECUTIVE DIRECTOR John Psillos NON EXECUTIVE DIRECTOR Irna van Zyl

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

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

HEAD OFFICE

Managing director of Symrise South Africa; chairman of SAAFFI.

Gail Angela Macleod

Head of communications, Tetra Pak Sub-saharan Africa.

Penny Ntuli

Food Review | July 2017

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.

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

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Food Review | July 2017

NEWS

Another green nod for Symrise ISO 22000 on food management

moves one step further THE FOOD SAFETY management system is under review and has just reached the Draft International Standard (DIS) stage. The revised standard will incorporate a new core structure and recognised key elements. It aims to ensure food safety at every step of the food chain.

The ISO 22000 revision will consolidate the most recent issues surrounding food safety to suit the current landscape of the food sector. It is a very comprehensive process, and the working group revising the standard has covered several extensive concepts. Experts met three times in 2016 and processed 1 800 comments from a variety of global stakeholders representing a broad range of sectors.

Currently the main task is to translate the revised concepts included in the standard. These will be communicated to users in a clear and concise manner. This will make ISO 22000 easier for organisers of all sizes and in every aspect of the food chain to understand and implement.

The new version of ISO 22000 will contain minor alterations that have been introduced to increase the readability and clarity of the standard. It will also incorporate substantial changes of a more structural nature.

The new version will adopt ISO’s new high-level structure (HLS), which is the common framework for all management systems standards. This common structure makes it easier for businesses to integrate more than one management system into their processes at a given time.

The revised standard will provide a new understanding of the notion of “risk”.

Risk is a vital concept for food businesses and the standard will distinguish between risk at the operational level (through the Hazard Analysis Critical Control Point approach, or HACCP) and risk at the strategic level of the management system (business risk) with its ability to embrace opportunities to reach a business’s specific goals. The standard will clarify the distinction between two Plan-Do-Check-Act (PDCA) cycles.

The first applies to the management system while the second, embedded within it, addresses the operations described in Clause Eight, which simultaneously covers the principles of HACCP defined by the Codex Alimentarius. The revised version of ISO 22000 is expected to be published

by June 2018.

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Food Review | July 2017

SUSTAINABILITY RATING AGENCY EcoVadis has awarded the fragrance and flavour manufacturer Symrise gold status for outstanding sustainability management.The company was among the top three per cent of all manufacturers, evaluated by EcoVadis, in terms of ecological, social and ethical sustainability.

In the overall rating of its corporate social responsibility of 72 out of 100 possible points, Symrise achieved a rating far above the sector average. It also exceeded its own top score from the previous year by four points. In the environment section, the group was among the top two per cent in its category with 80 points.

Symrise improved its production practices to 70 points, ranking among the best four per cent in its category. ‘We are delighted that we have been able to further improve our production of fragrances and flavours,’ says Hans Holger Gliewe, chief sustainability officer at Symrise. ‘Every employee who contributed to this progress can be particularly proud of this result.’

EcoVadis analyses and rates the sustainability performance of

Symrise is committed to sustainability

companies per 21 criteria in the areas of: the environment, social aspects, ethics and sustainability in the supply chain. The aim is to make it easier to integrate sustainability criteria into business relationships. This would allow companies to quickly determine whether their suppliers fulfill relevant sustainability standards.

Key companies in the consumer goods industry use the EcoVadis online portal to evaluate suppliers in this regard. ‘With the CSR rating from EcoVadis, Symrise can transparently present its sustainability services to both existing and new customers, while establishing itself as a preferred partner,’ Gliewe enthuses.

EcoVadis analysts first compare the achievements of the company in four areas. The results are shown for each area using an index value between zero and 100 points. These sub-results are then weighted based on the industry and the size of the company to determine the overall CSR rating.

The companies in the industry that were evaluated received an average of 43 of 100 possible points as in the previous year.

EVENT

India will be presenting its culinary diversity and efficiency in the food industry

www.anuga.com

Anuga’s official partner country announced India is the partner country of Anuga 2017. From 7 to 11 October, Indian suppliers will present a wide variety of food and beverages, impressively demonstrating the country’s competence and efficiency in the international trade and food service sectors.

W

ith its multi-faceted food industry, India is ideally cast in the role of Anuga’s partner country. The Ministry of Food Processing Industries in the Government of India is responsible for partner country activities at the event. The ministry will among others, participate with a delegation at the opening ceremony on 7 October.

‘We are looking forward to the collaboration. The trade fair offers the Indian food and beverage sector an excellent projection and development area,’ notes Katharina C. Hamma, chief operating officer, Koelnmesse.

Over the years, the number of exhibitors at Anuga, who come from India, has increased steadily. In 2005, only 45 exhibitors from India exhibited. In 2015 the amount was 135 Indian exhibitors.

On the one hand, numerous companies participated under the aegis of the Indian Trade Promotion Organisation (ITPO). On the other hand, many individual exhibitors were represented at the 2015 event.

This year, numerous companies are participating under the flag of the ITPO. This will demonstrate the wide spectrum of companies and products.

The Agricultural & Processed Food Export Development Authority is another group organiser. The Indian Oilseeds and Produce Export Promotion Council is participating at Anuga for the first time.

India’s high-quality raw materials, partly processed and finished products of the Indian sub-continent are of immense significance within the global food industry. In addition to tea and spices, the export goods of the Indian food industry include rice, cereals and pulses.

Around 7 200 exhibitors from 100 countries as well as 160 000 trade visitors from all over the world are expected to attend.

Anuga is arguably the world’s biggest and most important business platform for the international food industry. •

TASTE THE FUTURE COLOGNE, 07.–11.10.2017

THE ONE TRADE FAIR FOR THE ENTIRE Food & Beverage INDUSTRY. THE BIGGEST. THE NO. 1 Secure admission tickets at www.anuga.com/tickets

Southern African – German Chamber of Commerce and Industry P.O. Box 87078, Houghton 2041 47, Oxford Road, Forest Town, 2193 Johannesburg, South Africa Tel. +27 (0)11 486 2775 faletter@germanchamber.co.za

July 2017 | Food Review

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Anuga_2017_Anzeige_S_A_Food_Review_MOTIV_2_Anuga_Allgemein_88,5x262mm_ZA.indd 107.07.17 10:15

NEW PRODUCT COMPETITION

RECORD NUMBER OF ENTRIES in this year’s NPC… The Food Review/Symrise New Product Competition celebrates a whopping 38 entries this year, the biggest number yet! Is it the lure of a trip to the 2018 SIAL Paris show, or the incredible amount of product development and innovation on our shores? Watch this space where all will soon be revealed.

And the entrants are…

TAKE THE FUSS OUT OF BREAKFAST Premier Foods has entered Thrive, a highprotein multigrain breakfast cereal that is quick and convenient. Formulated with pea protein it features a range of amino acids, minerals, dietary fibre, proteins and antioxidants.

BESPOKE GIN TAKES JO’BURG BY STORM Angel Heart Beverages has entered its Ginifer Gin range of products. The range consists of: Ginifer Joburg Dry Gin - a fusion of tradition gin and 13 botanicals; Ginifer Barrel aged Chili Infused Gin adds hints of Cheyenne chilli; and Westcliff Joburg Dry Gin, which features fresh green floral tones with traditional and local gin botanicals.

WHAT’S NEW FROM DARLING BREW Darling Brew’s Godfather Rye IPA was first launched especially for the Clarens Beer Fesitival in February 2017. The company has entered its 330ml range into this year’s NPC, which also includes Rogue Pony.

COCONUT WATER WITH A TWIST Woolworths’ range of Coconut Water is derived from young green coconuts and contains no preservatives. Perfect as a delicious drink on its own or a smoothie ingredient, the 100 per cent coconut water is unsweetened and promises a “good morning pick me up”.

WOZA COOLDRINK RANGE CHOCOLATES AWAY! Beyers Chocolates is back with three distinct ranges. Chocolatier’s Collection has a luxurious look that features premium chocolates at an exceptional price. The collection consists of Classic, Truffle, Cherry, and Turkish Delight. An expanded Sweetie Pie range and newly launched flavours for Dream Bears rounds off this year’s competition entry.

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Food Review | July 2017

The Woza product line is uncompromising in ingredients, flavour and style. This range boasts urban African inspired design. Flavours include apple, ginger, lemonade, grape, vanilla and cherry cola.

NOT ALL SALTS ARE CREATED EQUAL The Cerebos artisanal range of salts is expertly sourced from exotic locations.

The range includes Mediterranean Sea Salt Flakes; Namibian Sea Salt Pearls; Atlantic Fleur de Sel; Atacama Desert Salt; and Kalahari Desert Salt.

DAIRYMAID’S NEW LAUNCHES The ice cream manufacturer has entered three individual products: • Cadbury Crunchie Blast • Oreo Ice Cream Sandwich • Oreo Cone.

These fun-filled treats ticks all the right boxes for a truly decadent and indulgent taste experience.

SWEET SNACKING INNOVATION NuSeed Snacking’s latest offering, Vanilla & Cinnamon Roasted Seeds with Chia and Himalayan Salt has entered this year’s competition.

The product features a base of roasted sunflower, pumpkin and sesame seeds coated with cinnamon, vanilla, xylitol - mixed with Himalayan salt.

A SNACKING SENSATION Woolworths’ range of Roasted Seaweed Snacks is available in wasabi and olive oil flavours. These are vegan, high fibre snacks with no added MSG.

NEW PRODUCT COMPETITION

CALORIE CONSCIOUS TREATS A MUSHROOM FIRST EXTRA GOOEY, EXTRA THICK Parmalat has entered its Melrose Melts into this year’s NPC. The product offers a smooth and creamy slice that’s 50 per cent thicker than standard Melrose slices for the ultimate toasted cheese sarmie.

THE SWEET SIDE OF BRAAING GMPF has combined two local passions - braaing and chocolate - to create a decadent dessert. Braai & Choc is made from the finest quality Belgian milk and white chocolate buttons.

Montagu Foods has launched Denny Mushroom Burgers. This range is made with a high content of farm fresh mushrooms, onions and a hint of aromatic garlic. The wholesome mushroom burgers are available in two variants: Original and Crumbed.

ENERGY DRINKS THAT EXCITE Switch Energy has announced the addition of two products to its energy drink range. Each product has a unique taste that is lighter on the palate, and packed with benefits from ingredients like group B vitamins, taurine, caffeine and sugar.

BE CARB CLEVER Woolworths’ Carbclever Snack Bars contain less than five grams of carbohydrates and sugar per 45g bar.

They feature only nuts and seeds, and no cereals, grains or sweeteners.

In the cocoa and coconut variety, sustainably-sourced UTZ certified cocoa is used.

RESPONSIBLE SIPPIN’ Woolworths’ Brewed Iced Tea range is locally produced and brewed using tea leaves rather than extracts. These products are only sweetened with 30 per cent fruit juice and contain no added sugar, preservatives or colourants.

VITALLY HEALTHY Vital Health Foods has entered it Vital Snack Range, which consists of Bars & Bites and Vital Crisps. The products are ideal for those who are sensitive to gluten and preservatives.

WHERE WAFFLES AND RUSKS MEET Woolworths has taken the concept of the waffle and rusk and amalgamated the two. Drumroll to the Ayrshire Buttermilk Waffle Rusk!

GET FOXY WITH GUILTFREE ICE CREAM Phat Fox is a dairy free ice cream with a coconut milk base where fresh ingredients are added to create unique flavours, along with a little Xylitol to sweeten things up.

INTERNATIONAL FIRST FOR SA Futurelife Smart Fibre 2in1 is the world’s first high protein bran flake to combine cereal and live probiotics.

The Whey Group’s healthy and nutritious ice cream, Mi Whey contains no gluten, is low in fat, carbs and sugar and is made from whey protein isolate and all natural ingredients. The company has entered its chocolate flavour in this year’s NPC.

A NEW TAKE ON SMOKED DUCK The Duck Farm’s Smoked Duck Breast Fillets are basted in brine, which enhances the flavour and succulence of the final product.

NOMU NUM NUM Three products answer the call for high-end solutions to the baking and beverage market. Products entered

by Nomu this year feature alcohol-free, halal and kosher certified Vanilla Essence and Paste; the Unsweetened Cocoa Drink, and Instant Cappuccino.

COLD PRESSED FRUIT & VEGETABLE SHOTS Woolworths has launched its 100 per cent Cold Pressed Fruit and Vegetable Juice Shots. A high-pressure process is used to seal in the flavour without heat or the addition of preservatives.

A PERFECT LUNCHTIME SOLUTION Premier Foods has launched its innovative range of Blue Ribbon White and Brown Sandwich Squares. The product is the perfect size and shape for holding fillings and fitting into lunchboxes.

July 2017 | Food Review

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NEW PRODUCT COMPETITION

SA’S NUMBER ONE SQUASH GOES LITE The iconic Oros brand is expanding its convenient ready to drink offering into a 500ml pack size for teens and adults. Available in the regular Orange flavour and Orange Lite, the product caters to consumers who prefer a low-calorie alternative with the same Oros taste.

INNOVATIVE STEVIA Imperial Concepts has heeded the call for sugar free solutions with its Imperial Stevia range of products.

The company supplies a wide range, which include table top sweeteners, carob, pastry, banana and double chocolate variants.

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Food Review | July 2017

DITCH THE SUGAR Woolworths’ range of Made with No Sugar Cookies are sweetened with fruit pieces and paired with ingredients that enhance flavour delivery. The range consists of dried cranberry, cocoa and orange, dried pear, coconut and vanilla, dried fruit and seed cookies.

DIP IT! Dip’n mini seed crackers and nut butters are available in three flavours: almond, peanut, and cashew butter. It is packaged with low carb seed crackers made without cereals and grains. These products are also vegan.

IT’S PARTY TIME Original Mason’s has introduced SA’s first range of cocktail spritzers made with real fruit juice and natural flavours in four variants: Moscow Mule, Grand Cosmo, Piña Colada and Cuban Mojito.

THE TIME IS RIGHT FOR RED

Red espresso, the innovators behind South Africa’s much loved Rooibos red cappuccino are shaking up the premium NO SUGAR RUSKS gourmet beverage In the light of the no sugar buzz market with Woolworths has introduced a range of the lauch of rusks made with absolutely no sugar. its new Instant Bran and Muesli Rusks have been Red Cappuccino. entered into this year’s competition.

ADVERTORIAL /Imperial

Imperial partnership lets Nando’s focus on the chicken Imperial Sasfin Logistics has been awarded a significant contract to provide fourth party logistics services (4PL) to Nando’s.

T

HIS PARTNERSHIP WILL see Imperial supplying Nando’s bastings, sauces, spices, marinades and packaging to Nando’s restaurants and licensed markets in 14 countries, reveals Imperial Logistics chief strategy officer Cobus Rossouw.

‘Nando’s previously provided its own supplier and logistics service for the restaurant-use products that are supplied to all the Nando’s franchises and certain corporate markets. Through our new partnership, Imperial will now act as the order taker and consolidator from franchise and certain corporate markets as well as the order placer on South African based suppliers, and thereafter the receiver and title owner of goods ordered,’ he explains. ‘These goods will then be on-sold and delivered to the respective Nando’s markets by Imperial.’ Rossouw says that 208 stock keeping units (SKU) will be procured from 29 local suppliers.

The company will manage an average of 600 pallets of Nando’s product per month, moving it through Imperial storage and distribution facilities into the international market.

‘By outsourcing these services to Imperial, Nando’s can focus purely on its objective of providing the best flame grilled peri-peri chicken ever tasted to a growing global market,’ Rossouw enthuses.

Nando’s fourth party logistics services has been awarded to Imperial Sasfil Logistics

Expanding Imperial’s tailored solution for Nando’s, services that will be provided include purchase order management, inbound transport facilitation and management, warehousing, inventory management, shelf-life management, picking, consolidation and container stuffing for export. Export management - including customs compliance, clearance and forwarding control to relevant international markets will also be provided. ‘Imperial’s global network will be leveraged, as well as our logistics control towers. This will provide Nando’s with a seamless, end-to-end service, with unrivalled supply chain transparency,’ he emphasises.

Imperial’s information technology systems, which include a live, userfriendly, secure portal, will further enhance this visibility, he notes. ‘This portal offers, among other benefits, order placement, purchase order and fulfillment status up to SKU level and stock on hand visibility to SKU

“Full lifecycle shipment tracking includes access to all relevant documents such as commercial invoices, packing lists and customs forms”

level - including product attributes such as shelf life details. Full lifecycle shipment tracking includes access to all relevant documents such as commercial invoices, packing lists and customs forms,’ he adds.

Nando’s and Imperial’s common values and ambitions contributed to this contract win, Rossouw asserts. ‘Our companies share a relentless pursuit of excellence.

We expect our partnership with Nando’s to grow from strength to strength and increase in mutual value, based on our continuous improvement programme.’

Future projects in the pipeline include a venture that Imperial is currently working on with Nando’s web design and store development team, to take African art, décor and furniture to the Nando’s world around the globe.

Imperial Sasfin Logistics is a joint venture company that merges the vast logistics infrastructure of the Imperial group and the trade finance and forex infrastructure of Sasfin Bank Ltd. It offers end to end import and export solutions, from point of origin to destination, and cover freight forwarding, customs clearing, warehousing, transport and distribution, as well as payment and financing. °

Imperial Logistics – www.imperiallogistics.co.za

July 2017 | Food Review

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C O M PA N Y F O C U S

Making it happen

Founded in 1968, Handyware Group (Handyware) has grown from strength to strength with numerous state of the art manufacturing facilities throughout Asia and now in South Africa. The South African operation was established in 2012 and is housed in a modern FSSC22000 certified facility in Centurion.

It offers a mélange of flavours, seasonings and systems to the local food industry and increasingly, to manufacturers in the African continent. The company has now started exporting to Asia. Its local success is due to the knowledgeable vision and excellent guidance of its general manager, Peter Tan.

By Maryke Foulds

C

entrally located in Centurion, Handyware is on an expansion drive and will be adding another plant in South Africa in the last quarter of 2017. Key manufacturing activities including flavours and fragrances, integrated seasoning products such as flavour topnotes, extract powders, reaction flavours snack seasonings and final seasoning mixes. ‘We are one of Asia’s largest seasoning producers and we recently commissioned a large state of the art facility in Wuhan, China,’ Tan notes. ‘We have a wide flavour range, including encapsulated, reaction and enzymatic flavours in addition to the normal compound flavours. We have a few tricks up our sleeve to support our customers. Our advantage is that we have a local production facility in South Africa to meet the demands and needs of our customers expediently.

We also offer a range of snack machinery equipment. Our concept is to have a one-stop solution for our customers. We supply the machinery, and formulation up to final seasonings. A range of cost effective Rottweil inkjet printers rounds off our offering.’

When asked what sets the company apart from its competitors, Tan points out the following. ‘We engage with our customers to find out what piece of the puzzle is missing.

We compare against the market’s offerings to find out how we can assist our customers to differentiate their products from the competition and benchmark against market leaders. We have various tools, i.e. flavours, seasoning and ingredients, produced locally and overseas at our disposal to assist in this endeavour. In a nutshell, we are not ordinary suppliers, but a partner to our customers so they can move their business up a few notches.’

Handyware is FSSC and Halaal certified.

Currently, the company is evaluating kosher suitability for some of its products.

‘In South Africa, our core business is in flavourings, snack seasonings and contract manufacturing. We are very flexible in our approach with the sole aim to take our customers to another level.

If our customers prefer us to blend all ingredients in the recipe into a single ingredient, we can make it happen. We have a fully-fledged African innovation centre and laboratory staffed by a team of highly trained food technologists.’

Flavour blending capacity of up to two tonnes

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Food Review | July 2017

Another warehouse is on the cards at the end of 2017

Tan is justifiably proud of the expertise and team he has assembled. Another highlight for the year includes the finalisation of a microbiological laboratory-to be commissioned during the last quarter of 2017.

It is an interesting and challenging period for the South African food and beverage industry. The ability to respond to new trends amidst a slowing economy, for instance, sugar and salt reduction legislation, indicates how

CONTRIBUTION TO THE FOOD INDUSTRY “Handyware develops cost-saving and product enhancement solutions to customers in the biscuit, bakery, snacks, confectionery, beverage, and other industries. This is facilitated by use of ingredients developed in our global and African innovation labs.

We develop matching expertise for customers who would like to benchmark their products against market leaders.

We have a no compromise approach to quality amd we never rework our products” - Peter Tan.

C O M PA N Y F O C U S

HANDYWARE’S SOUTH AFRICAN TIMELINE 2012 2017

establishes a sales and distribution office in Midrand

achieves FSSC22000 certification

2014 constructs a new factory in Centurion progressive companies can stay ahead. ‘We have developed our proprietary sweetener blends to assist customers to cut costs, while maintaining a pleasant mouthfeel to their products. We are passionate, almost fanatic about achieving a fine balance between cost-cutting and palatability of customer’s products. ‘We assist our customers in meeting current and 2019 sodium reduction legislation and how to tailor solutions to meet and balance taste and legislative objectives,’ Tan explains.

‘Handyware has a global R&D centre in China but our African innovation centre develops indigenous solutions for our clients in Africa and beyond. Currently, we are in discussions with a local university to explore commercialisation opportunities for indigenous plants and herbs.

‘The launch of new product innovation to our customers is critical.

We regularly conduct internal research to determine what products and ingredients we can introduce to help them compete more effectively. Due to our large presence in Asia, we actively look for new trends we can introduce to the African market, and The fully fledged research and development facility

vice-versa. We regularly scour new ideas and trends popular elsewhere in the African continent and bring them to our customers here in South Africa,’ he enthuses.

WHAT LIES AHEAD Over the years, the South African food ingredient industry has gone through a lot of consolidation, especially with the buyout of locally owned South African companies by large multinational companies. Customers will have fewer suppliers to buy from and Handyware offers an alternative to established players.

Tan says that inevitably, the space will be monopolised by large multinational companies. ‘Most of them are in South Africa due to the promise of the African continent as the last bastion of growth.

We offer customers an alternative to large multinationals and the diminishing number of South African producers. We offer an excellent service with the convenience of a local FSSC certified factory and a value for money proposition with world class quality products. We are passionate about what we do. We are confident you will be pleasantly surprised as have many of our current customers.’

Handyware intends to make South Africa its main hub for its African operations and is undaunted by the present poor economic climate. ‘We are now building our second facility in the second half of 2017, and will be commencing construction of our third factory by 2018.

Our aim is to be an excellent and passionate partner to our customers and be a model employer by transferring technical know how and new technologies to South Africa thereby generating much needed employment.’ concludes Tan•

Handyware Industries – www. Handyware.co.za

July 2017 | Food Review

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

A colour and flavour

kaleidoscope High-quality creations with natural ingredients is a trend affecting all sectors of the food and beverage industry from the freezer section, snacks and confectionery and ready meals. By Maryke Foulds

S

phere Foods SA (Sphere) carries a range of natural grape and vegetable anthocyanin colourants for use during food and beverage formulation.

The anthocyanin crystal range is manufactured by concentrating anthocyanins from Rubired grape skins and juice, without the use of extractants or additives into a crystal form. Using a unique manufacturing process, anthocyanin concentrations with up to five times higher anthocyanin content than regular juice-based colours, is achieved. There are no carriers in the product - no SO 2 or maltodextrin. This delivers a product with

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Food Review | July 2017

greater colour stability - suitable for zero calorie formulations.

Anthocyanin crystal colours are nondusting and are also non-hygroscopic in nature. Packaging is in 25kg cardboard fibre drums and requires storage at ambient temperature. The product range carries a five-year shelf life from manufacture and average dosage applications range between 0.13 - 0.3g/ℓ, providing attractive savings per colour unit.

Current clients include major juice companies and wineries as well as smaller enterprises in South Africa and the rest of Africa. Says Catherine Dillon of Sphere, ‘Clients share a common goal when it comes to product delivery, namely consistency in colour. We have clients in parts of Africa that rely on our product to withstand the harsh heat and in some cases, lack of refrigeration and/or electricity cuts.

Product degradation is a real challenge, but we have helped clients overcome these obstacles, using our anthocyanin range.’

LYCORED’S SUPERSTABLE COLOURS The company showcased the superstability of its natural colours during IFT 17 held in June in Las Vegas. The international

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

Lycored’s Dry Tomato Pulp

carotenoid experts are getting creative to demonstrate the many advantages of their natural colourants, and to contrast them against less effective alternatives.

Lycored’s carotenoid-derived colours for fruit preparations do not bleed or fade in yoghurt. By contrast, the film will demonstrate severe migration from a carmine-based colourant, and fade and distortion from a fruit preparation with no colour.

Tammi Higgins, business unit head colours at Lycored says, ‘We wanted to bring home how well our natural colours for fruit preps perform in yoghurt. Time-lapse photography was the perfect way to do that.

When you see the stability of preps coloured

with our true-to-fruit products and compare it with the bleed and migration you get from carmine, the contrast is stark.’

Lycored also highlighted the stability of its natural colour range in beverage applications. In recent tests, both TomatO-Red(R) and Lyc-O-Beta (R) delivered excellent performance in sparkling flavoured waters, demonstrating resistance to fading, ringing and lack of sedimentation.

The company’s natural colours perform excellently in flavoured and coloured UHT milk drinks, demonstrating stability to UHT and homogenisation processes, UV light and heat. It also provides proven stability in fortified gummies, where vitamin and mineral interaction can cause shelf life issues.

Lycored also demonstrated how it could add value to pasta and pizza sauces, ketchup and other tomato-based products.

Its Dry Tomato Pulp (DTP) offers fresh, consistent colour and authentic texture, while LycoFibers deliver robust pulpiness, and CTC brings sweet tomato acidity.

Christiane Lippert, head of marketing - food at Lycored, says, ‘We offer a full range of texture and flavour solutions for tomato products. On their own, they can all add value, but by working with them altogether, manufacturers get a greater

“The anthocyanin crystal range is manufactured by concentrating anthocyanins from Rubired grape skins and juice, without the use of extractants or additives into a crystal form” impact. They can deliver better and more consistent freshness in terms of visual and textural quality, while reducing volume of tomato paste, removing starch and increasing overall yield.’

Sante is a unique, tomato-derived concentrate, which enhances taste and reduces the need for salt, MSG and other artificial taste enhancers. It features a simple declaration that allows manufacturers to clean up their labels in a wide range of either dry or liquid based applications. •

Sphere Foods South Africa – www.spherefoods.com Lycored – www.lycored.com

Tel 011 608 4944 Fax 011 608 4948 Email sales@sensetek.biz

FLAVOUR DIRECTLY FROM THE SOURCE Sensetek.indd 1

2017/02/14 12:01 PM

July 2017 | Food Review

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

Celebrate a

colourful heritage

Wild Flavors & Specialty Ingredients (WFSI) is extending its portfolio of natural colouring food. New products are based on pumpkin and lycopene-containing carrot extracts. The latest innovations will add vivid yellow, orange and green hues to various food applications.

T

HE LAUNCH IS in time to celebrate the company’s 30 years’ providing colouring food innovation to the industry.

‘Naturalness has always been at the core of our business and ethos. We will continue to innovate in response to evolving consumer demands - staying ahead of current trends, and offering food and beverage developers an advantage in an increasingly competitive market,’ reflects Jochen Heininger, vice president of marketing and product management, EMEA. ‘Our experience began with fruit-based compounds and concentrates for non-alcoholic then moved the manufacture Sphere beverages.

Foods placeIt ad.pdf 1 to 2017/06/01 7:23 of AM fruit

preparations for use in the dairy, confectionery, baked goods and ice cream industry. The growing trend of natural and healthy nutrition spurred WILD to develop single ingredients based on natural raw materials.

‘Following this path, we worked with elderberry to create rich red tones. The company launched its first colouring food that could be purchased separately for flexible use in final applications, or as an ingredient within a full-solution compound.

At the time, the product already fulfilled the criteria for current EU guidelines about colouring foodstuffs. The original formulation remains unchanged,’ Heiniger adds.

‘In an industry-first, a compound for lemonade was effectively produced using carotenoids from citrus oils that we extracted ourselves,’ enthuses Fabian Uelner, product manager, colours at WFSI. The new pumpkin-based product rounds off a bright portfolio of yellow colour shades, including safflower, curcuma and yellow carrot. Combined with spirulina, it is used to create varying shades of green, according to market demands. Other developments include carrot extract with lycopene as natural colouring component, for deep yellow-orange shades. Complying with current EU guidelines, both products are ideal for developing strong colours and different shades of yellow, orange and green in food applications.

These two new additions complement WFSI’s current colour portfolio, which includes the Rainbow Range, a wide selection of colouring foodstuffs for beverages and food. With vivid shades and excellent stability, the Rainbow Range can be used in several different applications, such as water-soluble products for beverages; gelatin articles and hard caramels; oil-soluble options for chocolate waffles and powders for instant beverages.

WFSI’s holistic approach to product development takes into consideration the overall eating and drinking quality of the end product. WFSI’s product advisors partner with developers to get them to market faster with solutions that feature its purposeful and on-trend ingredients including flavours, sweetening systems and plant-based proteins.

SWEET SENSATIONS INSPIRE

Natural anthocyanin colorant SO2-free | Maltodextrin-free Non-dusting crystal form 5 year shelf-life

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M

Y

CM

Utilising the unique properties of its sugar replacer Isomalt, Beneo is responding to consumer trends such as sensorial sensation and Ethnic positioning. The company launched a range of new products and flavours during ISM 2017 held in Cologne, Germany earlier this year.

This swirl candy includes a perfectly balanced combination of fruity and spicy flavours, tapping into the trend for vegetables in new categories. According to Innova Market Insights, “the green light for vegetables” started with the rise of smoothies and juices combining fruits and vegetables. It has since moved into dairy applications such as yoghurts.

MY

Hot-cool-booster

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The candy is characterised by combining two opposite flavours with a thin chilli-fruit layer covering the lemon-menthol core to create the ultimate sensorial experience. This innovative hot and cool flavour combination is the perfect answer to consumers searching for new taste sensations.

CMY

K

Mango sticky rice delight

(+27)828781176 | SphereFoods.com catherine.dillon@spherefoods.com

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Food Review | July 2017

Based on a very popular dessert in Asia, the product has been developed in direct response to the growing demand for Ethnic authenticity in the market. Innova Market Insights reports the number of new product launches with an Ethnic positioning has nearly doubled in the past four years. •

Wild Flavors & Specialty Ingredients – www.wildflavors.com

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

Further aquisitions for Frutarom THE COMPANY HAS acquired the remaining 20.92 per cent stake in the Spanish plant extracts company for US$2.36 million. The deal is the seventh for the Israeli company in the last 12 months and its fourth buyout for 2017. It follows deals for WFF in Vietnam, René Laurent in France and Unique Flavors in South Africa.

Nutrafur manufactures a range of speciality plant extracts, many with antioxidant properties or scientifically proven healthy qualities. They include extracts of rosemary, olive and citrus fruits that are used in formulations for food and drink plus antioxidants for preserving food and extending shelf life.

Nutrafur has an R&D and sales centre, coupled with an efficient manufacturing site with a large production capacity. Frutarom said that it was working to realise considerable expansion to the

“Frutarom has made a major leap forward in strengthening its position as a leading global producer of natural speciality ingredients” facility while investing in the site to grow capacity further.

The addition will substantially strengthen Frutarom’s activity in antioxidants, following the acquisitions of Vitiva and Ingrenat in 2015.

Frutarom president and CEO Ori Yehudai says, ‘Over the past two years Frutarom has made a major leap forward in strengthening its position as a leading global producer of natural speciality ingredients through several acquisitions. We will continue investing in the

significant expansion of our global activity in this important and growing field, both through strategic acquisitions and in collaboration with universities, research institutes and startup companies in developing innovative products.

‘We are pleased with the Nutrafur acquisition, which has brought Frutarom advanced R&D capabilities along with a top-level and experienced managerial team.

The acquisition paves the way for improvement in our flexibility and operational efficiency. We have an excellent pipeline of future acquisitions. Together with our continuing rapid and profitable internal growth, we can achieve the target we set for ourselves of at least US$2 billion in sales with an EBITDA margin of over 22 per cent in our core activities by the year 2020.’ • Frutarom – www.frutarom.com

July 2017 | Food Review

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

DID YOU KNOW? Ginger is a rhizome or root plant native to Southeast Asia.

Historically, ginger is believed to have medicinal properties such as relief from indigestion and nausea and the ability to boost immune function. It also has antiinflammatory effects.

Classic ginger with a

contemporary twist

S

ensient Flavors has introduced a range of versatile ginger flavours. The company has been working in ginger extracts since the 1940s. It offers a range of distinctive ingredients for performance beverages and the general food industry.

The Sensient range of flavours can be broken down into six classic ginger profiles that formulators can utilise to bring a unique edge to their product:

CLASSIC GINGER BEER A classic 18th century English recipe, brewed with special fermentation yeast and sweetened with honey, molasses and cane sugar.

GINGER ROOT Also known as Gari, this is a thinly sliced, pickled ginger, usually marinated in sugar

and vinegar. Harvested when young for a sweeter, more tender taste.

GINGER ALE

SPICY GINGER Gingerol is the active ingredient that gives fresh ginger its spicy kick. When dehydrated, it becomes even spicier, making it the perfect ingredient to add heat to food and beverage products.

NIGERIAN GINGER The third latest exporter of ginger in the world.

Nigerian ginger is known for its woody, pungent flavour that is sweet and aromatic with a mild hint of spice. Sensient’s Nigerian ginger flavour uses 100 per cent natural extracts.

Eliminate Aftertastes

Extend Sweetness

Confections

20

Sensient Flavors – www.sensient.com

Enhance Mouthfeel

Product Attributes

Dairy Products

www.cjpchemicals.co.za 011 494 6700

Snack Foods

With its unique taste and perceived health benefits, ginger has been popular since Roman times. As global tastes broaden, ginger has seen a resurgence in popularity across segments. Consumers are seeing ginger as a more wholesome, traditional ingredient. It also appeals to experimental millennials, adults seeking premium flavour experiences, and health conscious consumers shifting away from overly sweet profiles. •

www.magnasweet.com

Enhance Flavor

Beverages

Food Review | July 2017

Also known as galangal the ingredient yields mild sweetness, spiciness and terpenic citrus. This product uses 100 per cent natural extracts.

Offers a mild and citrusy flavour.

“The solution for flavor and sweetener improvement”

CJP Chemicals.indd 1

CHINESE GINGER

Baked Goods

• Safe-FDA GRAS • Natural (21 CFR 184.1408) • Halal & Kosher • Broad Application Range • Synergizers with High Intensity Sweeteners • Excellent Masking and Rounding Tool for Stevia Applications • Boost Flavors • Excellent Solubility • Stability during processing • Supported by Mafco’s application expertise

Soy 2017/07/13 10:02 AM

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

Ripe for South Africa’s food manufacturers Baobab fruit powder is taking the super-food world by storm. South Africa is unique in that it has its very own product source.

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ne of the few fruits to dry out completely while still on the tree, baobab fruit takes six months to mature and are only harvested when they fall to the ground. This means the powder requires minimal handling and processing, retaining all its nutritional qualities.

The powder is separated from the seeds (which are pressed to get baobab oil) and sieved to give it a wonderfully fine, silky texture, which mixes easily into food and beverages. The powder is pale in colour and has a unique tangy taste described as ‘caramel pear with subtle tones of grapefruit.’

NUTRITIONAL PROFILE The product has a robust nutritional profile. Its main nutrients include vitamin C, antioxidants, dietary fibres, calcium, magnesium and potassium. Baobab contains one of the highest vitamin C levels of most other comparative fruits including kiwi, strawberry and orange. The powder has an ORAC value of up to 599 umol - significantly higher than goji berries. Baobab powder is particularly rich in fibre. By weight it has up to 50 per cent dietary fibre of which 75 per cent is soluble fibre - an important prebiotic. Baobab has four times more calcium than milk, and almost twice as much

as almonds, making it one of the richest plant-based sources of calcium known to formulators. It features almost twice the amount of magnesium than dark leafy greens and six times more potassium than bananas.

POTENTIAL AS AN INGREDIENT Baobab powder used in product formulation provides nutritional fortification, flavour enhancement, texture modification and is a source of nutrients and dietary fibres.

The powder is ideal as an ingredient for smoothies, health shakes, rehydration drinks and fruit bars. Manufacturers across the globe are adding baobab powder to yoghurt, ice-cream, chocolate and speciality teas.

It has been found the optimum level for smoothie drinks is six to eight per cent by weight and five to 10 per cent for fruit bars giving good flavour and texture.

Baobab powder – Africa’s magnificent super-food

WHO IS SUPPLYING BAOBAB POWDER? EcoProducts, based in the heart of Limpopo province, is Africa’s only HACCP, kosher and organic certified company. The company is preparing for FSSC 22000 certification.

It sources its baobab fruit directly from harvester at village level. Its track and trace system follows the movement of each fruit from harvester to packed product.

EcoProducts believes in making a positive impact on society and has established a foundation that supports the growing of baobab trees and nurtures rural children through their pre-school years. •

Eco Products - www.ecoproducts.co.za

July 2017 | Food Review

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TASTE FOR LIFE Taste for life® is our unique approach to turn taste solutions into success: from holistic health to pure pleasure.

When it comes to the perception of food, the boundaries are blurring. “Health” has become mainstream, “pleasure” does not have to mean guilt, “light” can taste better than the real thing, indulgent food is exciting.

Taste for life® has been devised as an answer to these multi-faceted consumer needs. It offers easy-to-handle solutions for the industry, giving the consumers the products they desire and the taste they love.

www.symrise.com

FAT S & O I L S

New solutions for higher yields As global demand for olive oil soars, manufacturers are on the lookout for new solutions to help them generate higher yields more efficiently.

O

live oil is the world’s most extensively cultivated fruit crop as per the UN Food and Agriculture Organization. Growers value its high tolerance to drought and salinity and its minimal maintenance requirements. While residents of the Mediterranean Basin consume large amounts of high-quality olive oil, less premium types are in high demand in emerging markets.

Manufacturers are looking to technological innovation to help them boost yields while using fewer resources.

This requirement is also reflected in the fact that olive oil has become a field of study. GEA is currently supporting The 2-phase separation decanter. The oil is being discharged separately while solids are discharged along with the water

postgraduate programmes dedicated to its cultivation.

Technological development has had a significant impact on industrial olive oil production over the last 50 years. Until the 1970s, it was standard practise to squeeze olives using a hydraulic press after crushing, stirring and heating.

To separate the liquid extract into oil and water, a small disk separator or static sedimentation tank was used – a complex procedure with low output. A few years later, the separation process was optimised using a three-phase decanter.

The technology involves diluting the olive pulp with water, allowing the oil to be separated from the solid matter and water – a cost-effective method. This does however require large volumes of water and produces a lot of waste-water.

The introduction of the two-phase system was a major milestone. Developed in the early 1990s by GEA, this system does not require additional water for dilution, and produces less waste-water. It delivers high yields at premium quality. As a cold process, no water is added therefore fewer ingredients and flavours are washed out, preserving the healthy components of extra virgin olive oil and its full aromatic taste.

LESS ENERGY, PREMIUM TASTE GEA’s latest generation of decanters focuses on reducing energy consumption – another major challenge in olive oil production. By optimising the energy intensive aspect of a decanter’s operation, such as drive control, and regulating systems, and by adjusting the design and depth of the pond, GEA has cut energy requirements by 50 per cent compared to earlier generations. With the new decanters, olive oil can be produced with less water and energy than before.

It is also possible to optimise resource efficiency when treating olive paste. Called orujo this is a waste product of olive oil production. To do this, GEA has developed a special process in which the solids are separated from the liquids with a threephase decanter and the water is treated with an evaporator. This process saves over 25 per cent more energy compared to conventional treatments, plus the solids can be used as a fertiliser or animal food.

The resulting water can be used to irrigate the field.

The rapid uptake of innovations in processing can help olive oil manufacturers stay ahead of the game. This is essential considering the limited arable land available in an increasingly competitive market. •

July 2017 | Food Review

23

FAT S & O I L S

At the forefront of

agricultural advancement

Low-cost level measurement.

Sensor for water management.

VEGAPULS WL S 61

In 1993, Southern Oil (Soill) revolutionised agriculture in the Western Cape by developing and permanently establishing canola as a crop in South Africa. The objective was to process locally grown GMO-free canola seeds, and to stimulate the growth of a new product in the market place.

S The radar sensor VEGAPULS WL S 61 is the ideal sensor for typical applications in the water and waste water industry. It is particularly suitable for level measurement in water treatment, in pump stations as well as storm water overflow tanks.

The flood-proof IP 68 housing ensures a maintenance-free permanent operation.

Your benefit • Measuring range up to 8 m • Can be used outdoors without restriction • Flood-proof IP 68 housing • Operation via Bluetooth with Smartphone, tablet or PC

For more information contact Chantal Groom, VEGA Controls SA +27 (0) 11 795 3249 chantal.groom@vega.com, www.vega.com

oill works closely with a network of over 600 farmers. A dedicated agricultural team spends their time travelling from farmer to farmer to aid them in the process in order to get the best yield from their crop. Sustainable and ethical agriculture is at the core of its vision. The company is committed to developing and implementing a programme that drives sustainable agriculture.

AGILE, COST-EFFECTIVE AND REPEATABLE MANUFACTURING Continuous analyses and improvement of the production process at Soill has moulded a manufacturing process able to supply the volumes and quality expected by local and international customers. Critical equipment upgrades and expansions have led to a factory that can crush upwards of 500t per day of canola and similar seed types.

Individual process bottlenecks were identified and capacity generated to supply the health conscious canola market. Balancing the pressing, extraction, and refinery capacities means Soill is a one stop shop for canola processing.

Soill is committed to producing a product of consistently high quality, which is safe for human consumption. This is achieved through the implementation and maintenance of a food safety and quality system that puts the needs of the customer first. It is based on the creation of a culture, attitude and organisation that stands for high quality.

By conforming to both statutory and regulatory requirements and food safety requirements from customers, Soill adheres to the FSSC 22000 System as a method for minimising the entry of food hazards into the food supply in order to protect human health.

With more than 50 000 quality tests each year, the company takes great pride in its products. •

Southern Oil – www.soill.co.za

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Food Review | July 2017

WA S T E M A N AG E M E N T

THE FORGOTTEN RESOURCE Waste is generated at various stages during processing and manufacture in the food and beverage (F&B) industry. Whilst improved efficiencies are continuously chased to reduce wastage and cost, significant opportunities are often missed along the way.

A

n increased focus is being placed on the need to extract value from waste as legislation and increased disposal costs drive a change in behaviour. Identifying and utilising the hidden resource in waste is becoming more commonplace.

Wastewater is a major consideration for many industries in the sector. Talbot & Talbot, specialists in water and wastewater management, has designed and installed resource recovery plants supplying both water and energy back to the producer throughout Africa for almost three decades. A key opportunity associated with high organic chemical oxygen demand (COD) effluents and organic waste is the production of biogas.

Biogas is generated from the anaerobic digestion of organic matter in wastewater and wastes. It comprises primarily methane, carbon dioxide and small quantities of nitrogen and hydrogen sulphide amongst others. With processing, biogas can be cleaned up to be a substitute for natural gas.

Biogas production has a significant advantage over other biofuel production methods: it strictly uses waste products and can cope with the fluctuating quality of the raw material. In addition, production costs are reduced by decreasing the need for coal-generated power, since biogas is a free product of wastewater treatment.

Talbot & Talbot business development director, Grahame Thompson says, ‘Our biogas projects, set for completion this year, entails the use of anaerobic digestion of wastewater to produce biogas. This is to be used as boiler fuel, thereby successfully utilising energy from waste back into the industry.

Although green projects such as this one have been successful with the company throughout Africa and global industries around the world, South Africa has been slow to take advantage of such opportunities.’

Locally, the relatively low cost of energy and water has had a prohibitive impact on the return on investment for these types of projects. Although the technology has been around for decades, the example of providing biogas feed to boilers from an anaerobic digester is a specialised application. Configurations of the technology and experience becomes paramount in appropriately selecting the correct configuration of anaerobic digesters.

In South Africa, the company has installed four anaerobic digesters in the F&B industry. These units harvest biogas generated as a fuel source Biogas boiler at work

for the replacement of fossil fuels.

The biogas produces 10 to 11 per cent of the production process’s total energy requirement.

Talbot & Talbot is looking at expanding its operations in Africa and targets high organic waste and existing anaerobic digesters to harvest biogas for green energy production. The company partners with international company Global Water Engineering, which has installed more than 400 anaerobic digesters worldwide.

These digesters produce approximately 500 megawatts of power, which is about 27 per cent of the power capacity of Koeberg, the only commercial nuclear power station in Africa.

“Talbot & Talbot has installed four anaerobic digesters in the food and beverage industry. These units harvest biogas generated as a fuel source for the replacement of fossil fuel” THE KEY TO SAFEGUARDING POWER SUPPLIES On-site anaerobic digestion of industrial wastewater may hold the key to immediate safeguarding of power supply for many industries. This process has many advantages over the generation of biofuel from edible crops and is particularly true in a world that is experiencing food shortages and soaring food prices.

Thompson encourages the industry to focus more on waste materials, such as industrial wastewater, that can be treated anaerobically. The benefits of waste digestion are multifaceted and the process presents no side effects.

‘This creation of power from rich organic effluent has become a successful reality and is being applied by an increasing number of manufacturers worldwide. These industries have started reaping the environmental and financial rewards,’ he concludes. •

Talbot & Talbot – www.talbot.co.za

July 2017 | Food Review

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WA S T E M A N AG E M E N T

When CIP meets aseptic applications MasoSine’s Certa pump is now available with EHEDG Type EL Class 1 Aseptic. It is one of just two pumps on the market to have achieved EHEDG Type EL Class I - Aseptic certification.

B

enefits of the pump is that it is selfdraining, has a reduced CIP cycle time and requires lower volumes of cleaning agents. The company has also completed its range with four new models covering the top flow rates of up to 99 000ℓ/h and as low as 100ℓ/h.

New additions to the product range include the Certa 100, Certa 200, Certa 500 and Certa 600. This completes the existing Certa family by offering users a fully CIP capable pump at flow rates up to 99 000ℓ/h.

3A certification is offered as standard, and users can be assured that media is pumped without product degradation.

With this, and its low energy consumption characteristics, Certa successfully sets itself apart from other pumps on the market.

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Food Review | July 2017

Benefits of the Certa 600 include a reduced CIP cycle and lower volumes of cleaning agents

The move to achieve certification responds to a strong demand from customers for a solution suitable for aseptic packaging. Globally, this market is reported to be worth over US$28 billion in the food, dairy and beverage markets. It includes bag in a box products such as carton drinks, fruit juices, milk, custard and sauces.

Food companies are keen to manufacture under aseptic conditions in the quest for extended shelf-life without the need for additives. Certa customers can have total confidence in the immediate deployment of their pump as part of an aseptic filling line.

Pumps don’t require additional steam ports to make the pump bacteria tight.

The technology offers a far better CIP proposition than circumferential piston pumps. These can be difficult to clean in their standard configuration. CIP users find circumferential piston pumps often require modifications like drilling of the rotor hub to get a proper cleaning result, leading to a performance loss. •

Watson-Marlow Fluid Technology Group www.watson-marlow.com

SOUTH AFRICAN

BeverageREVIEW July 2017 | Volume 7 | Number 7

www.foodreview.co.za

Blurring the lines in energy drinks

Landmark deal for Stellenbrau Roger Gauntlett to lead Coca-Cola Africa

NEWS

Company veteran to lead Coca-Cola Africa The company appointed Roger Gauntlett general manager of its South Africa business. In this role, he will be responsible for managing the relationship with the company’s bottling partner Coca-Cola Beverages South Africa. The role will ensure alignment, sustainable and profitable growth for the beverage giant’s business in the country. South Africa is a key market for Coca-Cola Africa’s Southern and East Africa operations.

Roger Gauntlett Gauntlett joined Coca-Cola Africa in Johannesburg in 1999,

where he performed several marketing roles before being promoted to serve as marketing director in Kenya and Dubai.

He returns home to South Africa from Ukraine where he was general manager for Coca-Cola, in charge of the business relationship between the company and its bottling partner Hellenic since 2014.

Commenting on his appointment, Kelvin Balogun, Coca-Cola Africa president says, ‘Richard has rich and diverse experiences across various beverage categories within our portfolio of brands and markets. He will be very successful in his new role and contribute to sustainable growth of our business in South Africa.’

A BOOMING MARKET for dairy alternatives THE GLOBAL MARKET for dairy alternative drinks is expected to reach US$16.3 billion in 2018, up from US$7.4 billion in 2010. China is enjoying strong growth for dairy alternative drinks, with a CAGR of 18.7 per cent forecast between 2010 and 2018. It is estimated to reach a market value of US$6.7 billion, compared with a more modest, but impressive, CAGR of 10 per cent in the US. Dairy alternative drinks accounted for seven per cent of global dairy launches recorded by Innova Market Insights in 2016, up from six per cent in 2015. Actual global launch numbers more than doubled over a five-year period. Half of these launches were positioned as lactose- free; nearly 40 per cent as vegan, and just under a quarter as GMO-free.

‘The dairy alternatives market has seen rising levels of interest in recent years, spurred by consumers looking for lactose-free, dairy-free and plant-based/vegan options as healthy lifestyle choices,’ says Lu Ann Williams, director of innovation at Innova Market Insights. ‘The category has been boosted by the growing availability and promotion of plant-based options to traditional dairy lines, particularly beverages. Cultured products such as yoghurt, frozen desserts and ice cream, creamers and cheese are also affected’ Plant Powered Growth is one of Innova Market Insights’ Top Trends for 2017.

This highlights developments in plant-based food. This category is seeing increased demand from those who do not want to commit to a full vegan or even vegetarian lifestyle, but would rather pick and choose to suit their lifestyle, social life and health conditions.

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Ruud van den Eijnden and Deon Engelbrecht

Landmark deal for local brewery HEINEKEN SOUTH AFRICA has signed a landmark deal with Stellenbosch-based brewery, Stellenbrau, making the South African company part of this global brewing concern. For the past five years, Deon Engelbrecht and his team have built the iconic Stellenbrau brand. Its product range comprises four signature beers: international award-winning Craven Craft Lager, Jonker’s Weiss, Alumni Ale and Governor’s Red rooibos lager. Heineken International, the second largest brewer in the world owns Amstel and a share in Windhoek South Africa.

It operates largely in the premium and super premium segment of the local and international market. Heineken South Africa’s managing director, Ruud van den Eijnden, praised Engelbrecht for his brewery’s exceptional high standards, distinct and accessible product range and strong brand identity.

Van den Eijnden was at pains to add that Heineken wants Stellenbrau to keep doing what it does best. He emphasises that Heineken will not be changing the corporate identify of the brewery. ‘If we combine forces, we can do so much more together. The best thing you can do for us is to keep your identity. We can learn as much from you as you can from us.’

Engelbrecht concludes, ‘We believe that this landmark collaboration is testimony to what we have attempted to achieve locally, creating a distinct range of premium beers with character and accessibility. The fact that an international contender of Heineken’s reputation recognises this vision and supports it, is a source of immense pride for all of us here at the brewery.’

TURNKEY SOLUTIONS FOR YOUR BREW HOUSE Metal Tank Industries (Pty) Ltd is a South African based company with over 20 years’ experience in the supply of stainless steel vessels for all process industries.

The company specializes in turnkey project solutions, with strong expertise and experience in the beverage and food sector particularly the traditional drinks market for Sorghum beer and Maheu, as well as small commercial clear beer breweries.

Our scope of supply includes design, process engineering, process and production validation, plant building, pipelines, rigging, site installation, assembly and commissioning.

Typically, plant would include stainless steel vessels, pipework, valves and instruments, pumps, cooling towers, boilers, filters, steelwork and electrical panels.

Our large premises, only 20 minutes from O.R. Tambo Airport in Johannesburg, allows us to prefabricate and pre-assemble complete plants for the local and export markets.

We are well placed and equipped to deal with supply throughout Africa. Our logistic service includes, crating, containerization, loading, unloading as well as rigging and craneage.

Metal Tank Industries (Pty) Ltd. 146 Geldenhuys Road Putfontein, Benoni, South Africa

+27 (0)11 021 0501 +27 (0)83 462 6228 +27 (0)83 269 3636 sales@metaltank.com www.metaltank.com

E N E R GY D R I N K S

An evolving market for energy drinks A high percentage of South African adults battle to retain energy throughout the day. At the same time, performance and recreational athletes want products that help optimise performance and recovery.

This is fuelling the need for scientific research that establishes the bioavailability and efficacy of bioactive compounds linked to health benefits. By Maryke Foulds

B

everages are ideal as they are responsive to nutritional and consumer trends, evidenced by the current wave of prebiotic/probiotic enhanced products.

Superfood ingredients especially benefit as it offers increased convenience through the incorporation of fruit or vegetable juice and green tea extracts.

Packaged Facts’ Energy & Sports Drinks: U.S. Market Trends indicate that consumer demand for natural food and beverage products and those made without artificial colours, flavours, and other additives, extends to energy and sports drinks. This trend has created gaps in the market that several small start-ups and established beverage manufacturers are attempting to fill.

Consumer interest in all things natural has fostered the trend of including exotic ingredients with functional properties in energy and sports drinks. Among the most prominent of such ingredients is coconut water, which has gained popularity as a beverage and is increasingly included in sports drinks for its combination of carbohydrates and electrolytes. Products with coconut water blur the line between energy drinks

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Beverage Review | July 2017

and functional beverages. These are now often referred to as hydration drinks. Aloe is another ingredient with functional properties that has found its way into sports drinks refashioned as hydration drinks.

THE MARKET FOR HYBRID BEVERAGES These beverages feature fruits and vegetables but also contain ingredients such as caffeine for an energy boost or electrolytes needed for physical activity. Packaged Facts anticipates energy drink manufacturers will reduce their attention on short-term, caffeinated energy boosts and instead focus on specific energy needs related to time of day and to memory and cognitive ability, using ingredients other than caffeine.

Although energy and sports drink mixes account for a minor share of retail sales within this sector of the beverage market, these products continue to evolve to meet the changing needs of committed users.

Many consumers are looking for a product that delivers vitamins and minerals with other functional ingredients such as caffeine for energy or electrolytes for body

replenishment. These products may especially appeal to older energy and sports drink users, who view vitamins and minerals as important health aids.

MANAGE PROTEIN BEVERAGE COSTS Consumer desire for convenience and highprotein, on-the-go nutrition is driving strong growth in protein beverages across multiple categories. Euromonitor states global sales of sports nutrition RTD beverages are expected to exceed US$1.2 billion, or grow 11 per cent in 2017, driven by mainstream, active consumers.

Similarly, meal replacement and complete nutrition beverages are expected to grow between five and eight per cent respectively.

While many protein beverage manufacturers are experiencing strong top-line brand growth, rising dairy prices threaten their bottom line.

Blimling & Associates indicates that dairy protein prices have been steadily increasing since mid-2016 and are projected to continue to advance through 2017 to 2018.

A new offering from Du Pont is the Supro XT55 isolated soy protein, which is designed

E N E R GY D R I N K S

manufacturers have to control protein specifically to improve the profitability of costs, while maintaining or improving ready-to-drink, high-protein beverages flavour profiles,’ explains Heggie. ‘Our by assisting beverage manufacturers to sensory research proves that dairy and effectively manage protein costs. ‘Soy protein soy blends drive better flavour. Supro XT has always been considered an economic 55 now gives us a wider range of options to alternative to dairy proteins, providing direct create protein systems for our customers cost savings and more stable pricing. Today that optimise flavour, cost and nutrition,’ it’s even more relevant, as plant proteins Heggie concludes. • keep growing in popularity and demand,’ says Jean Heggie, strategic marketing lead, DuPont Nutrition & Health. South African Food Review, 132 x 200 mm, Bubbles, CC-en46-AZ328 Du Pont –06-17 www.dupont.com ‘In beverages, blending dairy and soy proteins has become a popular formulation strategy for controlling costs, while driving better flavour profiles. When drinktec 2017 working with certain Munich, 11 – 15 September RTD beverage formulas, Hall B6 traditional soy proteins would build too much viscosity or be less stable over time limiting how much dairy protein we could effectively replace.

Supro XT55 addresses those barriers.’ It is now possible to replace up to 50 per cent of the dairy protein in beverage formulations without compromising sensory performance or protein nutrition. It provides the perfect balance of viscosity and protein stability, while delivering cost savings and exceptional flavour performance. The product is a high-quality, sustainable source of plant-based protein, with all the associated nutrition and health benefits of soy protein.

‘Supro XT 55 expands the options beverage

“A new offering from Du Pont is the Supro XT55 isolated soy protein - designed specifically to improve the profitability of ready-to-drink, highprotein beverages”

The factory of the future starts now

We do more.

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14.06.17 17:37

July 2017 | Beverage Review

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E N E R GY D R I N K S

New generation rosemary extracts A

quarox 10 is a unique natural watersoluble functional ingredient. It is produced from rosemary leaves and standardised to 10 per cent rosmarinic acid.

Unlike green tea extracts, which are known to be heat unstable, this product is suitable for clear, hot filled beverages. It maintains its Orac activity even at high processing temperatures. Antioxidant or Orac analysis provides a measure of the scavenging capacity of antioxidants against the peroxyl radical. This is one of the most common reactive oxygen species found in the body.

The product differentiates itself from traditional rosemary extracts available on the market, which are not suitable for beverage applications due to its undesirable taste, flavour and colour contribution to the final product.

Among various plant phenolics, rosmarinic acid is an important caffeoyl ester with

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Beverage Review | July 2017

proven medicinal properties and wellcharacterised physiological functions. It is found in substantial quantities in the labiatae family. It has well documented pharmacological properties including antioxidant, antibacterial, antiviral and anti-inflammatory. These properties make rosmarinic acid interesting in food and beverage applications. Aquarox 10 is supplied locally through Savannah Fine Chemicals.

HEALTH BENEFITS ASSOCIATED WITH ROSMARINIC ACID • High potent antioxidant body protection • Anti-depressant and anti-stress activity • Sleep promotion ability • Protects human skin against the harmful effects of UV radiation • Inhibits micro vascular injuries • Great blood flowability, stimulates microcirculation and hair growth

• Helps with gingivitis • Anti-inflammatory and antiviral activity • Ideal as a nutritional supplement • Well absorbed in the gastrointestinal tract.

AQUAROX 10 FEATURES • Fully water soluble at virtually any temperature • Does not change appearance/ turbidity/ organoleptics of beverages • Maintains high Orac activity and stability even when exposed to sterilisation temperatures • Suitable for hot filled and UHT drinks and beverages. •

Savannah Fine Chemicals – sfc-info@savannah.co.za

SOUTH AFRICAN

www.foodreview.co.za

PackagingREVIEW July 2017 Volume 42 | Number 7

A

fresher approach to quality foods

Clear benefits of glass packaging Upcoming national cleanup collaboration *Images courtesy of Italian Pack

NEWS

Greener fever

E

DUCATE, EDUCATE AND educate’ are words ingrained in my mind. This was stressed by anti-crime activist, Yusuf Abramjee at the Glass Recycling Company’s (GRC) fourth annual dialogue last month.

It is fundamental that civil society takes action to make a difference, no matter how small it may seem. Abramjee shared impactful ways of driving environmental change and green behaviour.

South Africa is among the top countries leading the way in responsible waste glass management. Shabeer Jhetam, GRC CEO says the glass recycling rate for the 2015/16 financial year increased to 41.1 per cent.

An additional 249 glass banks have been placed across the country, which brings the national total to more than 4 000 glass banks.

Glass packaging, once recycled, is converted into new glass packaging, without losing clarity or purity. Glass remains a widely used packaging format and is the only type of packaging to have earned the FDA’s GRAS status.

You can read more about the beauty of glass packaging on page 39.

Till next month.

Assistant Editor Aarifah.Nosarka@ newmediapub.co.za

Reaching new heights

THE DOW CHEMICAL Company (Dow) announced that Easy Packaging Solutions (EPS), a converter in the French packaging market, is the newest licensee of Dow’s PacXpert Packaging Technology. As a licensee, EPS will be authorised to manufacture and sell the PacXpert technology across Southern Europe, in France, Italy, Spain and Belgium.

The first PacXpert technology packs are expected to be on shelves in Southern Europe and Belgium by the end of this year.

PacXpert technology enables the transition from larger traditional rigid containers to flexible packaging.

The flexible packaging design offers sustainability and convenience benefits such as durability, being lightweight and cost-effectiveness. While flexible, the cube-shaped pack is shelf stable and can stand upright or on its side. The lightweight packaging design offers a fitment closure and integrated ergonomic dual handles. This enables precision pouring with no glugging, easy reclosing and The PacXpert convenient carrying. flexible alternative

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Packaging Review | July 2017

LEN ENGELBRECHT, BOXMORE CEO shakes hands with Günther Lehner, ALPLA CEO, subsequent to the Austrian company’s biggest acquisition yet of Boxmore Packaging.

The company, headquartered in Samrand, Johannesburg, has about 1 000 employees across nine locations.

All employees and locations are being taken on by ALPLA. The management structure will remain the same while the current board, under the leadership of Engelbrecht, will continue to manage existing business. Lehner says the purchase provides ALPLA with a broad base to enter the South African market.

2017/07/10 10:03 AM

M A P & GA S FL U S H I N G

NEW TECHNOLOGY

enables longer shelf life Ready-to-eat whole, chopped, peeled, sliced, wedged or shredded fruit, vegetables and herbs can now stay fresher for longer. This is thanks to the addition of equilibrium modified atmosphere packaging (EMAP) services.

M

apflex International (Mapflex) moisture and causes wilting, specialises shrivelling and even weight loss. in modified There is only one way atmosphere packaging to keep food fresh for (MAP), which naturally longer – to measure the extends the shelf life food’s rate of breathing In 2006, Mapflex was of fresh food, making and match the film’s recognised by the British it smell, look and permeability to the Retail Consortium Institute of taste better. respiration rate.

Packaging. The company was awarded coveted certification The company’s This will create an for hygiene and food safety team stays up to date equilibrium modified and has maintained an ‘A’ with market trends. It atmosphere (EMA), rating since. researches the latest which in turn extends developments, which shelf life. results in innovative product The new EMAP technology development which has a big measures the respiration rate impact on the convenience food market. of each individual batch of vegetables EMAP is different to MAP designed for on farm. It then calculates the ideal meat, fish, poultry and baked goods. The perforation, which is applied by a precise films used in EMAP are selectively breathable laser perforator. The technology has been and offer high clarity, good sealing and antiproven an effective method of prolonging fog properties. the shelf life of fresh and processed produce.

Mapflex provides tailor-made EMAP It is ideal for retail packaging of vegetables. services, which includes upstream and Owing to extended shelf life without the use downstream advice on post-harvest of chemicals, the solution can also be used quality management and product handling. to pack organic produce.

Respiration meters determine the required perforation patterns of the EMAP. These INTELLECTUAL PROPERTY are located at Mapflex’s manufacturing AND LICENSE sites in Cape Town and Nairobi, Kenya, The patented technology was developed by and if needed, at key customer locations.

Dutch company, Perfotec. This was done in The collected data is uploaded from the conjunction with the Wageningen University respiration meters to a secure website and Research, an institute for agriculture and in the Netherlands. This generates the food technology based in the Netherlands. perforation requirements to be used by a laser perforator at the respective Mapflex sites.

DID YOU KNOW?

TECHNICAL SERVICES MAPFLEX’S SERVICES AND support include developing packaging systems for modified atmosphere applications, shelf life extension programmes for fresh and prepared food, technical support to food manufacturers and packaging specification development protocols. The company’s core business is manufacturing and trading in flexible packaging for fresh produce. It is a joint venture between international companies that have extensive experience in the flexible packaging and printing industry. These parties saw an exciting opportunity to work together and develop a focused niche-market company by bringing new technology to the produce market.

The purpose of Mapflex is to improve on the standard method of fresh vegetable packaging for large scale retailers by offering innovative game-changing packaging material and methods.

Perfotec is the patent holder, while Mapflex holds an exclusive license to manufacture and distribute the products for EMAP applications. This extends to territories in Kenya, South Africa and Egypt. •

Mapflex – www.mapflex.com

HOW EMAP WORKS When fresh food is packaged in a film that isn’t permeable, the internal oxygen level decreases significantly. This results in food entering a state of anaerobic respiration, which leads to decay and a loss of freshness. When fresh fruit and vegetables are packed in films that are too permeable, the atmosphere in the pack doesn’t alter enough. This could lead to loss of

Fresh food stored in MAP stays fresher, longer

July 2017 | Packaging Review

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M A P & GA S FL U S H I N G

Mapping the way to quality products The growing demand in food preservation has led to advances in modified atmosphere packaging (MAP) technology and techniques. PACKAGING REVIEW shares these developments.

B

oth active and passive MAP approaches aim to extend shelf life and ensure the quality and integrity of products. This is according to Tremfresh, a division of Trempak, freshly prepared fruit and vegetables specialists.

‘The passive method involves modifying the film through microperforation to create a CO 2 and O² equilibrium. Active MAP is used for products such as meat and poultry. It introduces gas into the pack through a process called gas flushing,’ the company states.

ACTIVE SOLUTIONS

Trempak is the local agent for Bollorè, a French supplier of shrink films. Graham Finke, MD at Trempak says the Bollorè film range is a game changer in the active MAP arena.

Lidtec and Oxbtec are the relatively new ranges of Bollorè’s Bolfresh products designed to meet the needs of extended shelf life. Both products have been formulated with superior barrier and antifog properties.

Oxbtec is a dedicated solution for MAP overwrapping. The reinforced seal properties, and high puncture resistance reduces the risk of leaking or contamination.

Lidtec is for tray sealing. The high degree of shrink enables extreme tightness and enhanced product appeal. The film also has a superior gloss and transparency.

‘The company has been investigating solutions to replace co-ex, EVOH and PVDC coated films with a more environmentally friendly option that offers the same of better barrier properties,’ Finke explains.

The new CheckPoint 3

CHECK FOR BETTER QUALITY CONTROL The new CheckPoint 3 is the most advanced portable gas analyzer on the market, enabling you to quickly and easily check for O2 and CO2 levels in Modified Atmosphere Packages (MAP) of any shape and size.

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Packaging Review | July 2017

MOCON Europe A/S www.dansensor.com

05-07-2017 13:50:41

M A P & GA S FL U S H I N G Trempak’s laser perforator and slitter technology

EQUIPMENT SELECTION TIPS Morten Torngaard, sales manager at MOCON Europe (MOCON) provides five considerations for selecting MAP equipment: 1. Look for a local presence. In addition to being able to communicate in a native language, having local service availability and calibration for your MAP testing equipment is important to avoid production disruptions.

2. Look at the total cost of ownership for the equipment. What may be the least expensive piece of equipment, could end up costing you more money in the long run.

3. Ensure that you are comparing apples with apples when evaluating MAP equipment purchases. Compare sensor technologies, functionalities and sample volumes needed etc.

4. Remember to include both direct and indirect cost/savings into the equation.

An automated solution that requires a larger investment might quickly generate cost savings. Due to a quick ‘payback’ time, it could be the best solution for your operation.

5. C onsult the experts. It’s always a good idea to gather as much relevant information, advice and guidance before deciding for a solution.

‘BEST BEFORE’ DATE PROMISE MOCON believes leaking packs are a concern for all companies involved in MAP. There is an increasing demand for testing the seal integrity of individual packs motivated by concerns from food manufacturers, supermarkets and consumers.

For food processors, a leak jeopardises the shelf life stated on the pack. Leaks as small as 100 µm will reduce shelf life substantially, thereby making it difficult to keep the ‘best before’ date promise.

Food processors must collect and measure data should they want to learn more about leaks, in terms of their size and quantity.

‘Looking at the different production processes helps provide valuable information and an improved understanding of food processors’ production systems.

Once there is sufficient data and the “problem” is quantified, the most suitable leak detection solution can be identified.

MOCON offers equipment that enables the producer to monitor and minimise the problem. This way quality objectives are met and the “best before” date promise is kept,’ Torngaard explains.

Leak detection solutions help ensure maximum continuous productivity, on-time delivery and satisfied customers. They protect processors from brand damage associated with faulty packaging and reduce the risk of fines and recalls.

There are several different technologies and systems available. Some systems detect leaks using a trace gas, such as CO 2 or helium, while others use pressure difference. •

Mocon Europe – www.dansensor.com Trempak – www.trempak.co.za

July 2017 | Packaging Review

37

M A P & GA S FL U S H I N G Extending the shelf life of products prevents food wastage

The MAP route to less waste I

n South Africa, modified atmosphere packaging (MAP) is not considered a packaging solution. This is because of its high investment capital expense and associated packaging costs.

Christian Schiess, sales manager at Geiger & Klotzbücher believes the southern African market offers opportunities for more specialised applications or smaller volumes to be packed under modified atmosphere.

Most fresh meats displayed in retail stores are cut or processed in-store, placed on black foam trays and overwrapped using cling wrap, which offers no barrier properties and questionable protection from outside influences. These include bacteria, moisture, temperature, light and many other factors.

There are small machines available to retailers which offer vacuum and gas flushing to achieve a controlled packaging environment and increase a product’s shelf life. Consumers benefit from safely packaged products and potentially

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Packaging Review | July 2017

improved meat prices because of reduced meat wastage. The same applies for freshly cut fruit, which is often just packed and sealed without the additional use of gas or barrier packaging. Products that are hermetically sealed under MAP can be transported anywhere in the world and would remain fresher for longer. ‘Before going away on a trip, you can now purchase food items from your favourite store and take it with you anywhere. It will still maintain its freshness,’ Schiess explains.

EQUIPMENT TRENDS AND OPTIONS Geiger & Klotzbücher has added competitive brands to its sales portfolio instead of remaining with overpriced ‘brand dinosaurs’, which invest little in customisation and development for price sensitive markets.

Schiess says the company also assists packaging suppliers in developing more economic packaging films made available in smaller volumes and shorter lead times.

Extending the shelf life of all fresh food throughout all categories has become increasingly popular. Reducing food waste and cost reduction is high on everyone’s agenda.

It is therefore imperative to offer universal solutions for different applications. Processing different solutions with only one unit has become one of the required demands as running a specific line is fast becoming a thing of the past.

SIZE DOESN’T MATTER Geiger & Klotzbücher’s strength is its flexibility. Schiess says the company is not a large corporate where communication passes through various channels.

‘At our company, you get to speak to a professional immediately. We then determine a product solution together with our partners, which operate worldwide and provide packaging solutions for almost any perishable food product,’ he adds. •

Geiger & Klotzbücher – www.g-k.co.za

G L A S S PAC K AG I N G

A clear future for glass Glass may be one of the oldest food and beverage packaging materials around, but manufacturers are not deterred from producing modern innovations to stay competitive in this market. PACKAGING REVIEW looks at hygienic, easy-to-use and efficient solutions for filling beverages into glass packaging.

K

HS has extended its portfolio of filling equipment, adding to it the improved KHS Innofill glass DRS filler. The flexible inline machine boosts hygiene and efficiency. It accommodates up to 75 000bph enabling hygienic filling with low CO 2 and product consumption.

The company has grown the capabilities of the filling technology by incorporating specific new retrofitted features and options. One example is the filler presented to Badische Staatsbrauerei Rothaus. It comprises 132 filling stations, has an output of up to 50 000 bottles of beer per hour and includes innovative features such as a new pressure sensor.

It also includes an optimised high pressure injection.

HOW IT WORKS WITH BEER To minimise beer’s oxygen pickup in modern filling systems, air is forced out of the bottle prior to closure. A jet of water is briefly injected to foam the beer. This foam displaces the oxygen in the bottle but can cause beer loss. Owing to a foam measurement via a camera to the central fill level adjustment unit, the Innofill Glass DRS reliably permits extremely precise filling volumes, which minimise beverage loss during this process. There is no need for an operator to visually monitor proceedings. The camera on the crowner checks and records foam formation. Data is collected and statistically assessed.

Operators are immediately informed if there is too much or too little foam.

Badly foamed bottles are automatically channelled out.

VIABLE DYNAMICS FOR MANY YEARS, the popularity of glass packaging has remained strong due to its numerous benefits to manufacturers, brands and consumers alike. Glass is a 100 per cent recyclable product. It can be infinitely recycled without any loss of properties, recycling rates are high and the majority of glass that is recovered is converted into new glass products.

The KHS Innofill glass DRS filler

Manfred Härtel, filling product manager at KHS says the Innofill DRS is the first machine to use pressure sensors in every filling valve. This ensures full monitoring of the filling process. Sensor data is displayed as a pressure graph on the monitor.

‘The system gives operators a chance to detect errors as quickly as possible.

In practice this not only makes repairs easier and relieves operator workloads, but also provides a basis for preventive maintenance. The data enables results to be statistically evaluated, with the help of which future sources of error can be pinpointed in advance. This in turn ensures consistent quality and the continuation of ongoing operation,’ he explains.

OPTIMISED CLEANING AND FILLING Another new feature on the Innofill Glass DRS is a hygienically optimised crowner, which is easier and quicker to clean.

The contact area on the headpiece to the capping ring has been considerably reduced. This allows more forceful rinsing and reduces the amount of residual beer on the components.

In order to decrease the contact area between the cork shoe and headpiece, KHS enlarged the distance between the two. In addition, a special sealing ring prevents beer entering the thread of the crowner.

A new quick-lock system for format parts saves a considerable amount of time as it enables shorter conversion times – resulting in higher machine availability. A new valve manifold also makes a separate control

cabinet superfluous. All process valves and the entire sensor technology are now ‘perfectly’ monitored. The operator can directly recognise the status of the process valves through local status indicators.

NO ROOM FOR ERRORS Paul King, head of sales at Mettler-Toledo Safeline X-ray, says a single shard of glass in a product can have devastating effects.

He says inspection systems are vital on glass production lines. Such systems ensure clean, contaminant-free packs reach the retail supply chain.

Glass contamination can occur accidentally on a production line in many ways. There could be breakages during the cleaning process, on the line because of conveyor vibrations or back pressure, or during the filling process due to misaligned filling heads striking the top of containers.

Over tightened containers can also cause breakages.

‘Glass is the most challenging packaging format to inspect, primarily because the main contaminant associated with it is glass itself – which is the same material density as the packaging.

To overcome these challenges, x-ray systems have been designed and developed specifically for this application.

X-ray is the only product inspection solution capable of detecting glass contaminants in glass containers and does so by measuring the differences in x-ray absorption throughout the container. •

KHS GmbH – www.khs.com Mettler Toledo – www.mt.com

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A S S O C I AT I O N N E W S

Turning the tide

on waste

Clean-up and Recycle SA Week will take place from 11 to 17 September, with various cleanups planned in neighbourhoods, at water sources and beaches around the country.

O

ne of the highlights of this annual environmental awareness event, will be the 21st International Coastal Clean-Up Day (ICC) taking place on Saturday, 16 September.

Clean-up and Recycle SA Week is an annual initiative of the local plastics industry, supported and endorsed by the various packaging streams and retailers. Each year, close to 120 000 volunteers participate in cleanup activities, which take place along roadsides and rivers, at schools, and in residential and illegal dumping areas.

The initiative is supported by provincial governments, local municipalities, environmental organisations, businesses, schools and communities.

‘The aim of this week is to increase an awareness of the social, environmental and economic benefits of recycling. During this time, we encourage communities, schools and businesses to clean up the areas where they work, live and

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Packaging Review | July 2017

to beaches to pick up and remove litter found in the marine environment.

‘Ocean Conservancy is the international coordinator of the ICC, but Plastics|SA coordinates the beach cleanups that take place in the three Cape provinces, as well as various river cleanups taking place inland. We are proud to partner with members of the KZN Marine Waste Network who take responsibility for coordinating cleanups at all the major beaches in KwaZulu-Natal. To date, nearly 12 million people have been part of the world’s biggest volunteer effort to protect the ocean, and South Africa is a major part of this success story,’ adds Steyn.

This year Plastics|SA is also a proud supporter of one of the biggest national cleanup collaborations on this day, by partnering with the Let’s Do It! Africa campaign and the WESSA Tourism Blue Flag Project – a National Department of Tourism funded coastal conservation and youth development project – to support or implement several registered ICC events stretching from the west to east coasts of South Africa. This collaborative effort will mark one year to the big World Clean-up Day on 15 September 2018.

‘We are definitely seeing an increase in the number of clean-ups being organised inland at rivers, streams and other water sources as the public is realising trash travels. All litter eventually finds its way to our country’s oceans and onto the beaches,’ says Steyn.

CELEBRATING 21 YEARS OF LOCAL COASTAL CLEANUPS

Keeping our oceans and the environment clean and waste free are everyone’s responsibility

play by collecting litter and ensuring it gets recycled,’ explains Douw Steyn, sustainability director of Plastics|SA.

FIGHTING OCEAN LITTER TOGETHER One of the highlights of the Clean-up and Recycle SA week is South Africa’s participation in the International Coastal Clean-up Day – the world’s biggest annual volunteer effort for ocean health. The event sees thousands of people flock

Approximately 75 per cent of ocean litter is derived from land-based waste. Without effective waste collection, an avalanche of debris will enter the ocean. To prevent this, Plastics|SA encourages all South Africans to participate in this year’s Clean-up and Recycle Week SA activities.

‘At its core, ocean trash is a people problem – perpetuated by the oftenunwitting practices industry and people adopt over time. It affects human health and safety, endangers marine wildlife and costs states and nations millions in wasted resources and lost revenue.

This year, we are celebrating our 21st anniversary of being involved in the International Coastal Clean-up Day. In human years, we would now be considered an adult and must adopt adult ways. Our sincere hope is that South Africans will mature in the way we consider litter by realising the impact our actions have on the environment. We can turn the tide on waste if we all work together,’ concludes Steyn. •

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Carla Melless

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Visit us on http://www.eptech.co.za or mailto:info@eptech.co.za

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Food Processing Systems & Technology, Paarl

Tel: 021 - 868 -1594

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CALL US NOW FOR A QUOTATION

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• Chisholm Bean Top & Tailers • FMC 3AR Corn Cutters, rebuilt • Eptech Trim Table for GS10 • Key 4” Hydro Food Pumps x 2 • Eillert Vegetable Washer 2stage • Key Iso-Flo® Dewatering Shakers • FAM Dice, Slice & Strip Cutters • Key Various Vibratory Shakers • FAM TS-1D Transverse Slicer • Kronen Model GS10 Belt Slicer • FAM LVD-2D Leaf Veg Dicer • Kronen Model KUJ Dicer • FAM 7944 French Fry Cutter • Vanmark Potato/Carrot Peelers • FAM MC3D Dicer / Slicer • Urschel 30 Bean Cross Cutters • Feuma Apple Peeler • Many other machines available

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NEW & USED FOOD MACHINERY – IN STOCK

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Sales executive +27 (0)71 438 1918

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Candida Giambo-Kruger

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Sales executive +27 (0)83 260 6060

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Sales executive +27 (0)82 976 6541

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Anita Raath

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ADVERTISERS’ INDEX JULY 2017 Chempure...................................... 30.............www.chempure.co.za CJP Chemicals............................. 20.............www.cjpchemicals.co.za Eco Products..................................21.............www.ecoproducts.co.za Entreshar Enterprises..................16.............www.entreshar.co.za Eptech............................................ 42.............www.eptech.co.za Geiger & Klotzbücher.................. 38.............www.g-k.co.za Handyware Industries.............OFC.............www.handyware.co.za Heat and Control................ 7, 12, 26.............www.heatandcontrol.com Imperial Logistics.........................13.............www.imperiallogistics.co.za Koelnmesse......................................9.............www.anuga.com Krones.............................................31.............www.krones.com Mapflex........................................ IFC.............www.mapflex.com Metal Tank Industries................. 29.............www.metaltank.com

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Food Review | July 2017

Mocon Europe.............................. 36.............www.dansensor.com Nutri Pharma Solutions..................5.............www.nutripharmasolutions.com Plastics SA.....................................41.............www.plasticsinfo.co.za Polyoak Packaging....................... 37.............www.polyoakpackaging.co.za Savannah Fine Chemicals...........32.............sfc-info@savannah.co.za Sensetek.........................................17.............www.sensetek.biz Southern Oil.................................. 23.............www.bwellfoods.co.za Specialised Exhibitions.............. 34.............www.propakcape.co.za Sphere Foods.................................18.............www.spherefoods.com Symrise.......................................... 22.............www.symrise.com Unique Flavors...............................19.............www.frutarom.com Vega Controls............................... 24.............www.vega.com Watson Marlow-Bredel........... OBC.............wmftg.com/masosine-za

WEB REVIEW HOME

NEWS

ABOUT

C O N TA C T

AFRI-BLEND Your number 1 choice in food blending. · Raw food blending · Food Manufacturing · Food Packaging · H ACCP accredited · Halaal certified Tel: +27 (0) 12 803 0159 email: francois@afri-blend.co.za admin@afri-blend.co.za www.afri-blend.co.za

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

DINNERMATES

FLAVOUROME

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

• Dried meat products – real meat real flavour!

Flavourome provides our clients

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

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

FORMPAK

KHS

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

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

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

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

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

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

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

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

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

www.flavourome.co.za

www.khs.com

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

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

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The cleanest pump you will ever need