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July 2021 Vol. 48 • No. 7
SOUTH AFRICAN JOURNAL FOR FOOD AND BEVERAGE MANUFACTURERS
Let’s get emotional about flavour
Creating food and beverages with sensory appeal Automation is the way of the future Smart inspection & detection solutions
BRIGHT, VIBRANT AND HEALTHY
natural and synthetic colours for the food and drinks industry ROHA is pleased to announce the appointment of AECI Food & Beverage and TATSO SA as the exclusive distributors of ROHA’s complete range of food colours in South Africa and Sub-Saharan Africa.
ROHA Dyechem Ltd.
AECI Food & Beverage
TATSO SA
T: +27 12 653 4901/2/3 E: roha.southafrica@rohagroup.com Web: https://www.roha.com/
T: +27 11 409 5000 E: marketingaecifb@aeciworld.com Web: https://www.aecifoodandbeverage.com/
T: +27 11 840 0790 E: dody@tatsosa.co.za Web: https://www.tatsosa.co.za/
EDITOR’S COMMENT
THE TEAM EDITORIAL Editor: Tennille Aron +27 (0)73 995 5599 tennille.aron@newmedia.co.za Layout & Design: Naresh Budraj ADVERTISING Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmedia.co.za
Change is inevitable
Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmedia.co.za Sales Executive: Càndida Giambò-Kruger +27 (0) 71 438 1918 càndida.giambò-kruger@newmedia.co.za INTERNATIONAL SALES
We would like to say a big thank you to Maryke Foulds, who was editor of Food Review for the past seven years. Her expertise in the F&B industry was invaluable and we wish her all the best for her future endeavours!
B
ut change is inevitable and I have
companies are creating a single integrated
taken over as editor of Food Review,
platform to help customers make
with this being my first issue. By way
production more efficient on Page 18.
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of introduction, my name is Tennille Aron
Although we don’t always see it that
and I have been working in the magazine
way, change can be great. Changes in the
industry for over eight years. Having
F&B industry because of the pandemic last
Circulation Manager: Felicity Garbers felicity.garbers@newmedia.co.za
previously worked as an editor for a B2B
year led a simple sugar commodity trading
PUBLISHING TEAM
publication, I am no stranger to the industry
company to change their offerings and it
General Manager: Dev Naidoo
and I am very excited to be back in it after a
has catapulted their business. Read their
Production Controller: Mandy Ackerman
few years of working in B2C. With the ever-
story on Page 26.
Art Director: David Kyslinger
evolving landscape of the F&B industry,
Investing in effective inspection and
particularly in light of the current pandemic,
detection systems can prevent expensive
I couldn’t be more excited to explore all the
product recalls. Find out more about
latest industry updates, trends and news
integrated conveyorised metal detection
with you each month.
systems on Page 36.
Over the last year, the better-for-you
As the American author John Maxwell
trend has increased in the F&B industry.
said, “Change is inevitable. Growth is
Worldwide, 53% of consumers say they see
optional.” – I look forward to growing with
beverages as healthy if they contain only
all of you through this publication.
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natural ingredients, making it a bigger factor than claims such as zero sugar, high
COMMERCIAL DIRECTOR: Maria Tiganis
in protein, and high in antioxidants. Find
Enjoy the read!
out the most effective ways to tap into the
Tennille Aron
BRAND STRATEGY DIRECTOR: Andrew Nunneley CHIEF FINANCIAL OFFICER: Venette Malone
better-for-you trend on Page 25.
CEO: MEDIA24: Ishmet Davidson
Automation and digitalisation are the
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way of the future and can certainly help the industry optimise their manufacturing operations. Take a look at how some
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EDITORIAL ADVISORY BOARD Two doctorates in chemistry; leader in the field of palm oil; SAAFoST president 1993-2001 and honorary life member; past president, Society of Cosmetic Chemists SA.
With a PhD in biochemistry, an MBA and a Institute of Brewing and Distilling diploma Heidi also serves on the Innovation Hubs BioPark and UNISA’s Life Science advisory board.
Dr Aubrey Parsons
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Managing director of Symrise South Africa; chairman of SAAFFI.
CEO of Stratcom Branding, founding member of the glba (Global Local Branding Alliance)
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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.
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July 2021 | FOOD RE VIEW
CONTENTS JULY 2021 Vol. 48 • No. 7
14
Whether it is the familiar taste of your favourite flavour of ice-cream or the crunchy peanut butter cookies that you used to bake with your grandmother, certain flavours have the potential to evoke specific emotions.
7
WHAT’S NEW
Pushing the boundaries of new product development
8
NEWS
14
Digitalisation for customer convenience
Discover the link between flavours and emotions
24
COMPANY FOCUS
16
Tips for establishing a culture of food safety
Long-lasting paper straws New partnership for Tetra Pak Tate & Lyle exceeds its 2020 environmental targets Scientists find a way to turn plastic waste into food Global Access to Nutrition Index 2021 results
32
HYBRID DRINKS
INDUSTRY TALK
PETCO diversifies into multi-materials
COLOURS & FLAVOURS
The growing need for creating sustainable cooling solutions
The increasing popularity of functional foods
18
AUTOMATION & DIGITALISATION
Creating a one-stopKrones-shop Revolutionising liquid analysis with digital technology
New distributors on the block
Understanding the hybrid drink trend
Tapping into the better-for-you trend A small commodity trading company making big waves How colours play a role in creating customer expectations
30
MATERIALS HANDLING & COLD CHAIN How can digital twinning technology help your business?
33
END OF LINE, INSPECTION & METAL DETECTION Stepping up quality assurance procedures Creating novel packaging solutions to keep up with demand The benefits of integrated conveyorised metal detection What to consider when choosing a metal detector 3D vision systems to help inspect food packaging
Introducing the new sensor in town
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FOOD RE VIEW | June 2021
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WHAT'S NEW
Introducing McCain’s new crispy chips McCain SureCrisp is the new plant-based coated chip that holds its crispiness for up to 30 minutes, allowing chips to be served crispy and delicious, the way they were meant to be served.
T
here’s nothing better than seeing a portion of hot, delicious and crispy chips on the table. Whether it’s sitting down at your favourite casual dining restaurant or getting takeaway, chips are the perfect accompaniment to any meal. They are also still South African’s favourite side, playing a vital role in the eating out experience. McCain SureCrisp is here to completely revolutionise the chip experience.
Given that delivery and takeaway has grown in big strides over the last couple of months, McCain SureCrisp is especially good for off-premises dining, ensuring that in-restaurant experience at home, every time. Customers can now enjoy crispy delicious chips anywhere they want them. These chips are certified Halaal and Kosher, contain no allergens and meet the requirements for a vegetarian diet. •
Coca-Cola Zero gets a make-over Coca-Cola Zero Sugar is rolling out an even more delicious and refreshing recipe to match its bold new packaging and deliver an even more iconic Coke taste.
T
he new recipe – which optimises existing Coca‑Cola Zero Sugar flavours and existing ingredients – hit shelves in the US in July 2021, with it being rolled out to Canada starting in August. It is not clear if and when the South African market will get the new product, which will contain all the same ingredients and nutritional information. “Recognising that tastes and preferences are always evolving, we’re focused on continuous improvement to give fans the best-tasting Coca-Cola they want – with zero sugar or calories – offered in the most iconic packaging and powered by some of our most creative, consumer-centric marketing yet,” said Rafael Prandini, Coca-Cola Category Lead, North
America Operating Unit, and added that reaction from consumers in taste tests has been positive. A simplified packaging design is anchored by the iconic Coca‑Cola logo and red cues, with black Spencerian script signalling the Zero Sugar variety and “Now More Delicious” messaging highlighting the new formula in the US. All Coca‑Cola Zero Sugar packaging in America will feature the streamlined graphics. The reformulation, which is currently on shelves across Europe and Latin America, supports The Coca‑Cola Company’s strategy to offer a broad portfolio of beverages that fit a variety of tastes and lifestyles – and moving quickly and experimenting in an intelligent and disciplined manner. •
Grab a cuppa new BOSpresso BOS, the international tea brand, has released its brand-new product, BOSpresso, to the South African market. This new product is an organic rooibos espresso made with fine-cut, hand-harvested rooibos.
T
he new innovative product can be used to make the perfect rooibos cappuccino or latte. The organic rooibos espresso delivers a smooth, full-bodied flavour with notes of honey and is packaged in a convenient 750g bag. It is also organic-certified, full of antioxidants and naturally caffeine-, colourant- and preservative-free. BOSpresso can be prepared and enjoyed in a variety of different
ways using your favourite espresso equipment, including in a French press, moka pot or filter machines. William Battersby, BOS Brands CEO, says the introduction of BOSpresso to the BOS Brands stable reflects the high level of interest from consumers in drinking premium rooibos products. “We hope this drink will be yet another proudly South African product that both our local and international BOS fans will love,” says Battersby. • FOOD RE VIEW | July 2021
7
NEWS
PETCO diversifies to ensure member compliance with
PETCO board chair, Tshidi Ramogase
Waste Management Act South Africa’s PET plastic Producer Responsibility Organisation (PRO), PETCO, is diversifying into multi-materials to ensure that its members remain compliant under new packaging sustainability laws.
T
he move comes as South Africa’s legislation moves from voluntary to mandatory Extended Producer Responsibility (EPR) amid increasing consumer and governmental pressure on brands to ensure end-of-life solutions for their products beyond consumer use.
PRODUCERS MUST ASSUME RESPONSIBILITY FOR THEIR PRODUCTS According to Section 18 of the National Environmental Management Waste Act, producers must assume responsibility for their products up to and including the end-of-life stage of their product cycle. The deadline for compliance is 5 November 2021. PETCO’s view, which is aligned with international best practice, is that the producer for packaging is either the brand owner of products using the packaging, the retailer in the case of house brands or the importer of goods contained in packaging. “As participation in EPR is no longer voluntary, we anticipate that participation in PROs will increase significantly,” says PETCO CEO Cheri Scholtz. “Added to this, most plastic producers are multi-material users. These producers can no longer choose to focus their EPR activities solely on their largest or most visible pack format. Producers require a mechanism by which to meet their EPR compliance obligations – for all the component packaging materials of their identified products – in a cost-effective, efficient and non-onerous manner. They can be expected to join as few PROs as possible to meet their compliance requirements, ” explained Scholtz.
through multi-member PROs such as PETCO – will be more effective and costefficient than standalone schemes for most materials. “Founded on the principle of voluntary EPR in 2004, PETCO is already largely compliant with the new regulations and better placed than many other organisations to become fully compliant,“ said Scholtz. “The move by PETCO to include packaging components not only speaks to the existing collection systems where the packaging components of closures and labels are generally collected along with the base packaging format, but also places a needed focus on these components,” said Dr Kirsten Barnes, a circular economy analyst at GreenCape – the secretariat for the South African Plastics Pact, a collaborative initiative to create a circular economy for plastics packaging. She added that PETCO had already done extensive work in the design for recycling space. “Packaging components may even render the whole base format nonrecyclable, and this expanded scope will allow further work to address this. Furthermore, packaging components may be discarded by recyclers whose systems are designed to handle the base format. “By including packaging components, the focus of the whole value chain must expand to consider design for recycling and the effective recycling of these packaging components. It is our view that SA’s developing mandatory EPR system should increasingly see such inclusion of packaging components in other EPR schemes.”
COLLECTIVE ACTION
MULTI-MATERIAL COLLECTIONS
While the regulations allow producers to comply by establishing their own schemes, Scholtz said that there is no doubt that collective action –
According to PETCO board chair, Tshidi Ramogase, the organisation is already effectively involved in multi-material collections through collecting closures
8
July 2021 | FOOD RE VIEW
and labels as a necessary condition for achieving existing PET beverage bottle targets and is, therefore, best placed to establish EPR schemes for these products. “This is also aligned to global best practice where complementary packaging items such as closures and labels are generally included with the substrate that makes up over 80% of the product mass,” said Ramogase, who is also head of public affairs, communications and sustainability for Coca-Cola Beverages Africa. While PETCO is starting with labels and closures, Ramogase said that further diversification will be evaluated carefully based on the strategic fit and the needs of PETCO members. It is clear that ultimately larger multi-material PROs will evolve to better serve South African producers, but how this will develop is not entirely clear. As required under the Section 18 notice, potential and existing brand owner-, retailer- and importer members will need to submit formal confirmation that they will be joining PETCO’s newlook EPR scheme for 2022. The EPR scope of work or priority products covered by PETCO was finalised on 31 July with the finalisation of membership to follow by 31 August. PETCO vice-chair David Drew, who is also the head of sustainability for Coca-Cola Beverages Africa, said the implications of Section 18 were significant to brand-owners and retailers. “Ultimately, the success of EPR relies on the commitment of brandowners and retailers and their contributions, both financial and non-financial, to the PROs they will entrust to ensure they remain compliant. PROs and the EPR schemes they implement require the buy-in of these key stakeholders to be successful,” he said. •
Paper straws manufactured with Henkel adhesives
NEWS
A sustainable solution
to the plastic straw pandemic Sustainability is important, particularly when it comes to convenience products such as drinking straws. These items are becoming very popular as an alternative to plastic products.
P
aper straws, manufactured with Henkel adhesives, can withstand immersion in liquid for more than four hours without degrading. During this time, the adhesive and paper substrate remains completely intact in the liquid – ensuring a pleasant drinking experience for the consumer. Henkel’s range of paper straws are tailor-made for this purpose and suitable for a wide range of different manufacturing conditions.
Henkel Adhesives also reached another milestone with the signing of the European Charter of Trust for Paper Drinking Straws. This reinforces the company’s commitment to the environment and public safety. If you require additional information you can attend upcoming webinars at Henkel’s new virtual platform, the Henkel Adhesives Forum. •
New partnership bodes well for the
F&B Industry
Tetra Pak has announced the establishment of a collaborative partnership with food research, application and ingredient company Synercore Food Holdings.
D
uring the journey from farm to factory to fork, the food supply chain can encounter any number of health hazards. Tetra Pak’s partnership with Synercore has the objective of leveraging its technology and food solutions to accelerate innovation in health and safety regarding the commercialisation of shelf-stable food products in Africa. The challenge of food safety and security in Africa is no minor one when considering that 50% of the world’s population growth within the next 30 years is predicted to be in Africa. The partnership involves the procurement by Synercore of a pilot scale Tetra ReCart testing facility plant for dairy innovation situated at the Synercore Innovation Campus at
Klapmuts in the Western Cape. Stefan Fageräng, Tetra Pak managing director, says, “The pilot unit affords Synercore the opportunity to test on a pilot scale various formulations, recipes, raw materials and functional ingredients with the expert assistance of teams from both companies.” The investment includes a Tetra Pak High Shear Mixer unit, a Tetra ReCart packaging line and retort to produce shelf-stable pilot-scale samples that exactly mimics industrialised and commercial products in a cost-effective and efficient manner. Analytical tests will be conducted to ensure the integrity of macro- and micronutrients as well as the microbial quality and safety of the products being produced. The partnership reflects today’s need for a more integrated approach to delivering good-quality products in Africa, which neither Tetra Pak nor Synercore could deliver alone. This embraces the need to include in the product cross-disciplinary development process factors such as functional ingredients, processing and packaging solutions. “Our new partnership with Synercore has the objective of integrating and
managing the entire value chain and to deliver an end-to-end solution to the African market. Synercore assists with product formulations, new product development and functional ingredients, which complement Tetra Pak’s specialisation in processing, packaging, automation and technical services. Together, we will help customers to produce safer, quality products with more efficiency and reliability. Tetra Pak’s extensive knowledge within different product categories will ensure a one-stop shop for food processing and packaging needs,” says Fageräng. “Success can only be achieved through intelligent, competent, multidisciplinary and integrated partnerships,” says Fageräng. Dr Tertius Cilliers, CEO of Synercore, adds, “We face unique challenges on this continent, but then again, as we live in a global village, we can learn from the experience, talents and competence of leading organisations around the world. The latest investment by Synercore and Tetra Pak in a collaborative partnership illustrates exactly that – bringing technology to Africa to complement its rich natural resources while presenting tangible and local solutions.” •
FOOD RE VIEW | July 2021
9
NEWS
Tate & Lyle exceeds its
its 2020 environmental targets Tate & Lyle, a leading global food and beverage ingredient supplier, is pleased to announce that it has exceeded its 2020 environmental targets, set using a 2008 baseline. Scope 1 and 2 greenhouse gas (GHG) emissions, generated by onsite energy use, were reduced by 25% (target of 19%), and waste to landfill was reduced by 37% (target of 30%). These environmental benefits are equivalent to the carbon captured by nearly 1 million acres of US forestry and 1 700 fewer garbage trucks taken to landfill.
T
he GHG emissions reduction target was
emissions reduction targets have been
caring for our planet and helping to tackle
delivered largely by investing in the
validated as science-based by the Science-
the world’s biggest shared challenge of
transition to cleaner energy sources, such
Based Targets Initiative, meaning they
climate change.”
as replacing the coal boiler with a natural
are in line with the goals of the Paris
gas-fired combined heat and power system
Agreement on climate change.
at the corn wet mill in Loudon, Tennessee.
Nick Hampton, chief executive at Tate
Sara Leeman, global environmental leader at Tate & Lyle, said, “In setting our 2030 environmental commitments, we
The waste target was met largely by
& Lyle, said, “We are proud of the progress
have broadened our scope to include
eliminating certain waste streams from the
we have made against our environmental
water reduction, the beneficial use of all
production process by reclaiming organic
commitments over the last decade, and
our waste, emissions resulting from our
solids, which would otherwise have been
are now absolutely focused on delivering
value chain and support for sustainable
sent to landfill.
our new targets for 2030. Every part
agriculture. Our new targets mean
of our global team, from production to
we are really challenging ourselves to
ambitious environmental targets for 2030
procurement, supply chain to sales, are
make real and lasting improvements to
for GHG emissions, waste, water and
playing their part to deliver our purpose
the environment around us, while also
sustainable agriculture. The 2030 GHG
of improving lives for next generations by
continuing to grow our business.” •
In May 2020, Tate & Lyle set new
Turning waste into food Merck has awarded the Future Insight Prize 2021 to two innovative scientists who have found a way to successfully turn plastic waste into edible food. The €1 million prize in the category Food Generation was awarded to Ting Lu, professor of bioengineering at the University of Illinois Urbana-Champaign, and Stephen Techtmann, associate professor of biological sciences at Michigan Technological University, both in the US.
I
n their study, the researchers used
Merck (leading science and technology
and additionally allow for personalisation
microbes to degrade plastic waste. They
company) in 2018. Every year it is awarded
needs. The core of the proposed technology
then used the broken down waste to
to individuals with outstanding innovations,
is to harness synthetic microbial consortia
produce protein. “The winners of this year’s
and Lu and Techtmann’s project is
– a combination of natural and rationally
Future Insight Prize have created a ground-
certainly outstanding.
engineered microorganisms – in order to
breaking technology with the potential to
The researchers have named their
efficiently convert waste into food. This
generate a safe and sustainable source
project “From Waste to Food: A Generator
technology promises to transform waste
of food while reducing the environmental
of Future Food”. Their study looks at
streams into nutritious food supplements,
harms associated with plastic waste and
efficient, economical and versatile
thus solving the two problems of
traditional agricultural methods,” said
technology that converts wastes such as
increasing food scarcity and plastic
Belén Garijo, chair of the executive
end-of-life plastics into edible foods. These
waste simultaneously. The progress that
board and CEO of Merck. The Future
foods contain all the required nutrients,
these scientists make in their research is
Insight Prize was first announced by
are non-toxic, provide health benefits,
definitely something to look forward to. •
10
July 2021 | FOOD RE VIEW
INDUSTRY NEWS TALK
Results of the Global Access to Nutrition Index 2021 revealed
The Global Access to Nutrition Index ranks 25 of the world’s largest multinational food and beverage manufacturers’ contributions to addressing malnutrition in all its forms. Nestlé ranked first in the Global Access to Nutrition Index 2021, with Unilever coming in second. Arla showed the biggest improvement from 2018, moving up to 5th position.
M
alnutrition in any form affects every
assesses the healthiness of the
regulations are less strict than the Codex
country in the world and contributes
companies’ product portfolio using the
Alimentarius Guidelines.
towards millions of deaths every year. In 2019, 690 million people (8.9% of the
Health Star Rating model. For the second time, Nestlé ranked at
However, while some companies are doing well in their efforts to curb
global population) were considered
the top of this index. When it came to
malnutrition, overall the results of the
undernourished and with the economic
accessibility and affordability of healthy
index reveal that food and beverage
effects of Covid-19 there is a rapid rise in
products, Nestlé was one of the companies
manufacturers need to increase their
people experiencing extreme poverty.
that had the most comprehensive
efforts to start providing healthier,
approaches to pricing and distribution,
nutritious and more affordable food to
scores and ranks all 25 companies based on
including products designed to address
their consumers. They should also be
their nutrition-related commitments and
micronutrient deficiencies. In the labelling
responsibly exercising their influence on
policies, practices and disclosure across
category, Nestlé was commended for
consumer choice and behaviour through
seven categories, namely governance,
being the only company that continues
actions in areas such as marketing,
products, marketing, accessibility,
to use nutrition and health labelling and
labelling and promoting healthy diets and
lifestyles, labelling and engagement. It also
claims in countries where local or national
active lifestyles. •
The Global Access to Nutrition Index
Food & OHS Testing, Inspection, Certification, & Training.
With Aspirata, Deltamune laboratories, and SAI Global Africa Assurance (QPRO and SAIGAS) in our stable.
www.assurecloud.co.za
FOOD RE VIEW | July 2021
11
AGT’S MASTERCLASS MAKES formulating with vegan ingredients a cinch formulating with vegan ingredients a cinch
With plant-based ingredients and products on everyone’s lips, AGT’s webinar With plant-based on everyone’s AGT’s scheduled on the scheduled on the ingredients 29th of Julyand willproducts offer a first-hand look lips, behind the webinar scenes with a 24th of June offer first-hand look the scenes renowned chef who will celebrated chefwill who will ademonstrate new behind recipe options, new with product formulations demonstrate new recipe options, new product formulations and product applications. and product applications.
TT
of webinar the webinar is to hehe aimaim of the is to introduce andintroduce create awareness of the and create plant - based product and to awareness of therange plant-based demonstrate the application of the products product range and to and is aimed atthe newapplication product developers, demonstrate of the food manufacturers, the spice industry to eat products and is aimed at new ready product meals and those involved in all things vegan. developers, food manufacturers, the Topics under discussion include AGT’s new spice industry, ready to eat meals and texturised pulse protein. This is a 100% those in allfor things plant - involved based solution meat vegan. replacement Topics under discussion include and extension applications, snacks foods and AGT’s new texturised protein. other unique products forpulse mainstream and This is a 100% plant-based solution alternative markets. for replacement and the extension Themeat webinar will also discuss uses of AGT’s two new snacks innovative additions to their applications, foods and other plant based range. unique products for mainstream and Veggipasta ismarkets. a single ingredient formulation alternative 100% yellow pea flour, which is gluten The webinar will also discuss thefree, non GMO and features a neutral taste. uses of AGT’s two new innovative Additional benefits that therange. product is additions to their include plant-based shelf stable and superior in frozen meal and Veggipasta is a single ingredient soup applications. formulation 100% yellow pea flour, Veggicrumb is the breadcrumb replacement which is gluten free, non-GMO andpeas. made from only one ingredient, namely features a neutral taste. Additional The product’s value proposition includes that benefits include that the product is it is a single - ingredient formulations with shelf andGMO superior in frozen with 100%stable peas, non and gluten-free, meal and soup applications. a kid-friendly taste and texture. It Veggicrumb also features excellent water absorption is the breadcrumb and is ideally for use as a ground replacement made frombinder only inone meat applications, such as burgers and ingredient, namely peas. The product’s sausages. value proposition includes that it is a The event will conclude with a live Qwith &A single - ingredient formulations session, hosted by Donovan Will - from 100% peas, non GMO and gluten-free, PROVEG, and a panel of experts, including with a kid-friendly taste and texture. Gabrielle Jackson who is an expert in her field regarding regulatory and nutrition knowledge and an Dr Tulbek, director at AGT Foods Researh and Development Centre. The day concludes with a live draw for two stunning Woolworths vouchers.
It also features excellent water ABOUT THE SPEAKERS: absorption and is ideally for use as a Dr Mehmet C. Tulbek, director binder in ground meat applications, such - Research and Development as burgers and sausages. at AGT Food and Ingredients The event will with a live Q&A Inc.conclude (AGT) Saskatchewan, session, hosted by Donovan Will - from Canada - Leading AGT Foods PROVEG, and Research a panel of experts, including & Development Program. Gabrielle who is research, an expert in her Mehmet isJackson currently leading field regarding regulatory and nutrition development, technology, technical services and regulatory affairs functionsdirector of the AGT knowledge and Dr Tulbek, at AGT Foods Ingredient Division. He concluded his Foods Research and Development Centre. B.The Sc. inday Agricultural Engineering with the concludes with a live draw for emphasis of Food Science andvouchers. Technology at two stunning Woolworths Ankara University, his M. Sc. in Food Engineering at Istanbul Technical University in Turkey and his Ph. D. in Cereal Science at North Dakota State Fargo, ND. ABOUT THEUniversity, SPEAKERS: Mehmet authored 5 book chapters, several C. Tulbek, journal articles Dr andMehmet proceedings. He is a director - Research & member of American Association of Cereal Chemists International, AmericanatOil Chemists’ Development AGT Foods Society, Institute Food Technologists, & ofIngredients Inc. (AGT) Saskatchewan Saskatchewan, Institute of Agrologists and Canada American Association of Feed Control Officials.
Mehmet is currently leading research, Gabrielle Jackson, dietitian development,Head technical and of theservices FACTS regulatory regulatory affairs functionsdivision. of the AGT and nutrition Foods Ingredient Division. He concluded FACTS offers members of the his B. Sc. in Agricultural with food industryEngineering great depth and the emphasisbreadth of FoodofScience and knowledge within one Technology Ankara University, his with company. Weatare a unique team of experts M. Sc. infood Food Engineering at Istanbul medical, science & technology, dietetics, genetics, biochemistry, legal, educational Technical University in Turkey and hisand commercial knowledge. Our synergy Ph. D. in Cereal Science at Northprovides vital advantages to our foodFargo, industryND. clients. Dakota State University,
Gabrielle is a registered dietitian. She heads up the regulatory and nutrition division at FACTS, where she consults on nutrition, health, food regulations and labelling projects, in addition, she consults in a private practice in Johannesburg. Visit: http://bit.ly/AGTplantProteinMasterclass
Donovan Will,director director Donovan Will, - ProVeg South thethe ProVeg SouthAfrica, Africa, South African of of South Africanchapter chapter ProVeg International. ProVeg International.
Proveg is a leading international food awareness organisation food options across four continents. Before Before moving to ProVeg to found their movingAfrican to ProVeg to foundhe their South South chapter, was the African brand chapter, he was the brand manager at The manager at The Fry Family Food Co. Fry Family Food Co.Africa’s (Fry’s), South Africa’s leading (Fry’s), South leading manufacturer of plant - based meat manufacturer of plant-based meat replacements, with distribution to over replacements, with distribution to over 30 countries. Donovan is a passionate advocate 30 countries. Donovan is aand passionate for a more conscious lifestyle, believes in advocate for a more conscious lifestyle, highlighting the health, environmental, and believes in highlighting the health, economic and ethical benefits of eating a environmental, economic and ethical more plant - based diet and moving towards benefits eatinglifestyle. a morePrior plant - based following of a vegan becoming involved in the plant based food arena diet and moving towards following a Donovanlifestyle. held various financial management, vegan accounting, audit and advisory roles. He had a Gabrielle Jackson, Bachelor of Business Science with Honours in dietitian Head of the Finance from UCT, and Honours in Accounting from UNISA. FACTS regulatory and
nutrition division. Gabrielle is a registered dietitian. She heads up the regulatory and nutrition division at FACTS, where she consults on nutrition, health, food regulations and labelling projects, in addition, she consults in a private practice in Johannesburg.
011 762 5261 sales.za@agtfoods.com 011 762 5261 www.agtfoods.co.za sales.za@agtfoods.com www.agtfoods.co.za
COMPANY FOCUS
Let’s get emotional about flavour Whether it is the familiar taste of your favourite flavour of ice-cream or the crunchy peanut butter cookies that you used to bake with your grandmother, certain flavours have the potential to evoke specific emotions. Tennille Aron explores how Symrise’s new research tool is helping to find a deeper understanding of how consumers emotions can be directly linked to certain flavours, which can be greatly beneficial in the F&B industry.
T
he warmth and safety that
different needs, namely certainty, variety,
question and go further to understand
you feel when you bite into a
significance, connection, growth and
what this is for specific product categories
delicious muffin made from
contribution. Fundamentally, the priority
and/or countries. With this platform, you
your grandmother’s secret recipe
that an individual places on these needs
can gain a better understanding of the link
is unmistakable. It is as if you are
throughout their lifetime drives all the
between consumer needs and benefits,
transported back in time to when you
decisions that they make. Therefore, any
and flavours. This research tool is based on
used to sit on the kitchen counter while
choice from where a person chooses to
scientific insights coming from psychology
your grandmother baked. There is no
work to what product they choose depends
implying that human behaviour is driven by
denying that the right taste can take
on the hierarchy of their needs. According
needs. In the end people will always go for
you on an emotional journey. In fact, the
to Symrise’s research tool, these needs
the product that best satisfies their most
emotions that a specific flavour elicits
can also be linked to flavour tonalities and
prominent needs. This intuitive platform
can even influence what item you choose
can thus help to create new products that
combines different sources of consumer
to buy. Symrise’s new platform, the
consumers will truly love.
data (quantitative and qualitative
Symrise Need States & Benefit Universe,
research), market data (e.g., new product launch analyses, flavour trends) and
customers flavour usage appeal more
WHAT DOES EXCITEMENT TASTE LIKE?
to consumers.
So, what does excitement or fun taste
holistic approach building upon each other
like? Well with the Symrise Need States
to generate the best possible insights for
& Benefit Universe you can answer this
new product development.
taps into these emotions to help their
Leading psychologists believe that all human behaviour is driven by six
14
July 2021 | FOOD RE VIEW
product data (descriptive analyses) in one
COMPANY FOCUS
The Symrise Need States & Benefit
food you eat or the beverages you drink,
Universe is a platform to link brand
Symrise’s ingredients and solutions enrich
positioning, trends, product benefits
consumers’ lives with delightful facets
and consumer needs to flavours and
valued the world over. Symrise elevates
flavour profiles.
everyday experiences for the whole family by creating inspiring flavours and natural
HOW CAN THE SYMRISE NEED STATES & BENEFIT UNIVERSE HELP? 1. It provides consumer validated information on how flavours fit to different need states. 2. T he insights given enable them to work even more specifically on customer’s briefs and brands.
nutrition ingredients solutions.
DID YOU KNOW? Symrise has: • Over 30 000 products • O ver 6 000 customers in more than 100 countries
3. T hey can work fact-based and emotionally on new concepts, collaborate with customers and strengthen partnerships . 4. T hey can create strong value
Their flavour segment produces delicious tastes for food and beverages
propositions based on sensory and
that go into end products as well as
consumer insight knowledge.
complete solutions, which, apart from the actual flavour, can contain additional
MEET WARREN CUYLER
functional ingredients, food colouring or
Symrise has added a new member to
microencapsulated components.
their team. Warren Cuyler has stepped
The Symrise nutrition segment
into the role of Symrise sales director.
enriches foods and beverages with
Cuyler has previous experience as a
taste, texture, colour and functionality,
General Manager at the Nigeria facility
and provides solutions for baby and pet
as well as being responsible for the
food. Sustainable marine ingredients for
Central, East and West Africa region. He
aquacultures help to meet the protein
is sure to be an incredible addition to
demands for a growing population. In
the team.
addition, probiotics for foods, beverages and nutritional supplements address
WHO IS SYMRISE?
health-promoting benefits. •
You may be surprised to learn that people interact with Symrise products on average 20-30 times per day. From the minty freshness in your toothpaste to the
Symrise - www.symrise.com FOOD RE VIEW | July 2021
15
INDUSTRY TALK
Creating a culture of food safety Establishing culture of food safety in an organisation can be challenging, but it is also necessary. Here are some tips for effectively implementing food safety protocols.
H
ave you ever looked at a plate of food and wondered exactly what goes into making it? More than simply growing, nurturing and rearing the individual ingredients, there’s also the crucial task of ensuring that every element travels from farm to fork safely. And that’s where food safety comes in. Also known as food hygiene, food safety involves overseeing the preparation, handling and storage of food to avoid any contamination or health hazards that could result in food poisoning. Whether it’s at home, at a restaurant or at a factory, food safety is always of vital importance to ensure produce is safe for human consumption. While it can be challenging, creating a culture of food safety both on an individual and a commercial level is essential in ensuring ongoing health and wellness, and risk prevention.
WHY IS FOOD SAFETY SO IMPORTANT? Ensuring that food is safe for human consumption is a critical part of health and safety – particularly considering that millions of people are affected by foodborne illnesses every year. Not only does this result in a loss of income for individuals, it results in a decrease in productivity as well, which has a direct effect on the economy. It also places undue stress on overburdened healthcare systems, and can lead to a lack of confidence in the food industry as a whole. With such far-reaching consequences, it becomes clear that food safety doesn’t just impact a few isolated individuals – it affects us all.
Creating a culture of food safety begins on the farm
16
July 2021 | FOOD RE VIEW
IMPLEMENTING FOOD SAFETY PROTOCOLS So how does one go about a creating a culture of food safety within an organisation? Let’s take a look at some of the most effective methods. 1. Lead from the front Employees always look to their superiors to set the standard, so it’s important to ensure that all those in senior positions are seen to be setting a good example. Cleanliness, safety and food protocols need to be established and adhered to, with leaders demonstrating a strong commitment to all food safety guidelines, and enforcing them regularly as well. If your organisation is viewed as placing a strong emphasis on food hygiene, this way of thinking will filter down to the employees, creating an excellent foundation for a culture of food safety going forward. 2. Offer ongoing training and education For a culture of food safety to not just be introduced but entrenched, employees need to understand exactly why food hygiene protocols are important in the first place. It’s here that ongoing training becomes so crucial – explaining the reasoning behind food safety rules in order to empower employees with the knowledge they need to strictly adhere to food hygiene guidelines. Why does the internal temperature of food need to be taken? Why do raw foods need to be treated differently to pre-cooked foods? Understanding the ‘why’ of food safety is hugely valuable, both for your employees and your organisation. 3. Provide the necessary equipment It’s no good training your staff in food safety, if you don’t have the correct equipment available to help them
execute what they’ve learned. For this reason it’s important to have the necessary resources on hand to help your employees adhere to food safety protocols, whether this includes kitchen equipment, monitoring equipment or even protective clothing. Safety first! 4. Conduct regular inspections Once you’ve trained your staff and ensured that they have the tools and resources they need, you’ll need to conduct regular inspections to determine whether or not your food safety protocols are being adhered to. During these inspections, you’ll need to assess whether guidelines are being followed, whether individual responsibilities are being met and whether the correct controls are in place to ensure complete food safety at all times. If any of the protocols are not being met, this will need to be addressed swiftly, with any noncompliant procedures or behaviours amended immediately. Further to these steps, food allergy protocols and basic hygiene measures should also be followed to ensure a clean, safe environment, and optimal levels of food hygiene throughout. Staying up-to-date with current food safety news and headlines can also be helpful in knowing what to be aware of, while employing the services of a third party expert can also be valuable in terms of training and compliance. Creating a culture of food safety can take time at first – introducing new protocols and asking for staff buy-in can be challenging, particularly where new concepts are involved. However, while change takes time, changing to a culture of food safety is a necessary step, not just for the health of your business, but for our collective health and safety going forward. •
INDUSTRY TALK
Examples of typical functional foods
Functional products hit
a high note during Covid-19 pandemic More than four in ten consumers have increased their purchases of functional foods, beverages and supplements since the start of the pandemic, a major global survey has found.
K
erry, the makers of clinically proven
our key findings was the scale of the impact
benefits, including spoonable yogurt
immune health ingredient Wellmune,
of the pandemic on demand – not just for
(31%), dairy-based drinks (28%) and hot
surveyed 13 000 people across 16
immune health products, but for functional
beverages (24%).
countries to provide manufacturers with
foods, beverages, and supplements overall.
insights into the impact of COVID-19 on
Consumers were adopting increasingly
yeast beta 1,3/1,6 glucan, is clinically
purchasing behaviours.
proactive, holistic attitudes to health,
supported to help strengthen the immune
wellness and nutrition long before
system, and the survey shows that the
globally said they had bought more dietary
2020, but the pandemic has massively
brand instils a high level of trust.
supplements since the outbreak of the
accelerated this trend.”
Forty-four per cent of respondents
pandemic, while 42% had increased their purchases of functional or fortified foods and beverages. Respondents were presented with a list of health areas and asked which were reasons for buying healthy lifestyle products. Globally nearly six in ten (58%) chose immune system support, significantly more than the numbers who picked healthy bones and joints (46%), digestive health (43%), heart health (40%) and improved energy (39%). Immune health was the top health benefit sought by consumers in each of the 16 countries surveyed.
“As many as 39% of consumers used an immune health product over the past six months and a further 30% would consider doing so in future, suggesting a total potential immune health market of 69%.”
Respondents were given a detailed description of Wellmune and the types of formats in which it can be found. Eight in ten (80%) found the description believable and 56% thought it was unique. Seven in ten (70%) said they would definitely or probably purchase a product containing Wellmune, and half (50%) said its inclusion would influence them to switch brands. John Quilter added, “Manufacturers should see the surge in demand for immune health products not as an opportunity, but as a reason for increased responsibility. Everyone in the immune health sector needs to earn the trust of consumers by communicating transparently about
As many as 39% of consumers had used an immune health product over the past six
Wellmune, Kerry’s proprietary baker’s
The survey also reveals the food and
product benefits and using proven
months and a further 30% would consider
beverage categories where immune health
ingredients supported by high-quality
doing so in future, suggesting a total
is a particularly powerful purchase driver.
research. The reason Wellmune connects
potential immune health market of 69%.
One in three (33%) consumers said they
so well with consumers is that its benefits
would be interested in purchasing fruit
are substantiated by science.” •
John Quilter, Kerry VP of global portfolio – ProActive Health said, “Interest in health
and vegetable juices if they contained
and wellness has never been higher and we
ingredients that promoted immune
wanted to give the industry new insights
support. Many other categories were
into changing purchasing habits. One of
also seen as a good fit for immune health
FOOD RE VIEW | July 2021
17
AUTOMATION & DIGITALISATION
Combining all digitalisation activities into one
Krones is known for supporting their customers in the food and beverage industry by optimising and digitalising their production operations. In line with the one-stop-shop concept, Krones is now bringing the fields of mechanical engineering and digitalisation even closer together.
S
tarting now, everything will take
of the new portal – Krones.world – that
specialist. However, Krones will be the first
place within the Krones Ecosystem,
will offer customers central access to
point of contact for all customers and the
which will stretch over all the
Krones’ digital solutions. When beverage
general partner for everything to do with
group’s new machines like an invisible
producers log onto Krones.world in future,
digitalisation. Beverage producers will thus
dome and interlink them at the data level.
not only will they be able to access all cloud
obtain both innovative machine technology
The resulting line and production data will
services, but they will be able to access the
and matching digital solutions from one
provide the basis for using existing cloud
other digital services of the group also. The
central point of contact in future.
services and other digital solutions that
long-term goal is to bring together all their
Krones will be offering in future.
digital solutions on a single portal. Syskron will retain its role as the
ACHIEVING A BETTER TOTAL COST OF OWNERSHIP
A SINGLE IIOT PLATFORM
technical enabler of Krones.world and the
Logging on to the IIoT platform is the first
The first concrete step will be to locate
services it provides. The Krones subsidiary
step into the Krones Ecosystem’s world.
the existing IIoT platform at Krones. This
will continue to operate autonomously
Customers who use more than one of the
platform is the key element and the hub
within the group as its digitalisation
digital applications will be able to reap the full benefits of the digitalisation services provided by them because line owners can put together a digitalisation package that is precisely tailored to their specific needs from a variety of cloud services and other solutions. This will in turn reduce downtimes, economise on resources and achieve savings in ongoing operating costs, resulting in a lower total cost of ownership. •
Krones – www.krones.com
18
July 2021 | FOOD RE VIEW
AUTOMATION & DIGITALISATION
A new generation
Memosens 2.0 takes liquid analysis to the next level in all industries
of sensors for liquid analysis Endress+Hauser introduces the next generation of Memosens digital technology for simple, safe and connected liquid analysis
M
emosens technology has
technology with
revolutionised liquid analysis
maximum practicability.
technology. It converts the
The Memosens sensors
Memosens 2.0 provides the future-proof basis for predictive maintenance and enhanced IIoT services
measured value to a digital signal and
are equipped with
transfers it inductively to the transmitter,
highly integrated
offering safe data transfer for increased
electronics, therefore,
availability of the measuring point and
they can be calibrated
trouble-free processes. With Memosens
and adjusted under
2.0, liquid analysis measuring points now
lab conditions that
become completely future-proof and ready
are favourable for the
for IIoT. The new technology is available for
operator, and stable
pH/ORP, conductivity and dissolved oxygen
for precise results. Replacing sensors in
REDUCING OPERATING COSTS
sensors. It will be extended to the complete
the field is a simple process and can be
Replacing sensors onsite is simple and
sensor portfolio for liquid analysis.
performed in a timely manner thanks to the
quick, using pre-calibrated sensors reduces
lockable bayonet connector and automatic
process downtime and regular regeneration
UNLOCKING THE POTENTIAL OF MEASUREMENT DATA
sensor identification by the transmitter.
extends sensor lifetime. Lab calibration
Memosens 2.0 sensors store numerous,
INCREASING PROCESS SAFETY
relevant data such as operating hours,
Non-contact digital data transmission
minimum and maximum temperatures and
eliminates the effects of moisture, corrosion
SUSTAINABLE IN EVERY INDUSTRY
measured values, calibration histories and
and salt bridges with alert messaging
Memosens sensors can be used in all
load matrices. All this data can be used
if the signal transmission is disturbed.
industries, from chemical and food to life
and processed for comprehensive analysis
Galvanic isolation ensures interference-
sciences and power, and also in the water
and more precise process management.
free measurement and EMC safety. The
and wastewater industries. These sensors
The sensors also provide a perfect basis
Memobase plus software provides full
are backwards-compatible and can easily
for predictive maintenance strategies with
traceability of all sensors used, supporting
be integrated into existing systems, taking
Endress+Hauser’s Heartbeat Technology
operation according to strict guidelines in
the next step towards a future-proof
and enhanced IIoT services via the
regulated industries. Memosens 2.0 offers
liquid analysis. •
Netilion ecosystem.
error-free flexibility for measuring points
reduces standby hours of analysis experts.
in hazardous areas, since all ex sensors
SIMPLIFYING LIQUID ANALYSIS
can be connected to all Endress+Hauser
Memosens 2.0 combines cutting-edge
transmitters with the respective approval.
Endress+Hauser – www.za.endress.com
FOOD RE VIEW | July 2021
19
AUTOMATION & DIGITALISATION
Stopping the flow at the right time
Vega sensors have been essential in monitoring the production of juice at the Ceres fruit juice manufacturers in the Western Cape for many years. Therefore, the company jumped at the chance to test out the latest sensor in the Vegapoint series for capacitive point level measurement. Claudia Homburg looks at the new innovation.
A
new sensor from Vega
largely independent of medium properties
deposits accumulated on the end of the
for capacitive point level
and therefore adjustment-free. Due to
probe, the level switch still switched as soon
measurement sounded promising,
its small size, the sensor could also be
as the residual water reached the probe and
but it wasn’t officially on the market
installed not only on tanks and containers
returned to its normal state as soon as the
yet. Nevertheless, Ceres, the fruit juice
but on small, narrow pipelines as well. The
level dropped again.
company, offered to be a tester of the
compact size was also a very beneficial
new Vegapoint 21 and they were
factor, in addition to it being a very cost-
not disappointed.
effective solution.
INTRODUCING THE NEW SENSOR IN TOWN The new Vegapoint 21, which was first introduced at the Ceres juice company, is a level switch with adjustable switching point for detection of water-based liquids. The sensor and the tank form the two electrodes of a capacitor. Any change in capacitance due to a level change is converted into a switching signal.
ADVANTAGES OF THE NEW SENSOR AT CERES There were many advantages to using this
"The Vegapoint 21 proved to be extremely easy to use in practice with the sensor working even under difficult measuring conditions, which is essential for fruit juice manufacturers."
APPLICATIONS FOR USE OF THE VEGAPOINT SERIES Sensors of the Vegapoint series can be used for overfill and dry run protection as well as oil/water and foam detection. The optional universal connector with hygienic adapter ensures reduced installation costs and a smaller spare parts inventory. The series meets the requirements of hygienic processes in the food, beverage and pharmaceutical industries. Additionally, the small level switch version has a compact stainless-steel housing and is available in two electronics versions: simple transistor output and transistor output with additional digital IO-Link communication. The
The Vegapoint 21 also proved to be
sensor can also be operated wirelessly
new sensor at the fruit juice company.
extremely easy to use in practice with
via Bluetooth with a tablet or smartphone
This sensor proved to be so easy to set up
the sensor working even under difficult
and an app, which allows the switching
that installation could easily be carried
measuring conditions such as turbulence,
behaviour, the application and many other
out by the customer in future. The level
air bubbles, strong external vibrations
parameters to be set or adjusted as needed.
switches could also be easily adapted
and changing media, which is essential
to any application. The Vegapoint 21 is
for fruit juice manufacturers. Even when
The colourful, all-round switching status display of the Vegapoint 21 also allows quick and easy recognition of the switching status. With it the user can keep an eye on the status of the tank at all times. This came in handy for the workers at the fruit juice company as it allowed them to concentrate on other tasks in juice production without having to worry about something going
Vegapoint 21 warns reliably of overflow in the pulp container
wrong inside the tank. The Vegapoint 21 is part of the new Vegapoint series, which offers the optimal instrument for every measuring task – whether highly complex or standard. •
Vega - www.vega.com/en-za
20
July 2021 | FOOD RE VIEW
We bring colour into view! Compact pressure sensors and switches with 360° custom-colour status display
256 colours Individually selectable: Measurement in progress Sensor switching Process malfunction
15 cm
Compact design
Hygienic adapter system
Adjustment via smartphone
www.vega.com/vegabar
AUTOMATION & DIGITALISATION
Full speed ahead in materials handling
Despite the pandemic, innovation and efficiency programmes were continued in full at Interroll during 2020, says Kerr Walker.
T
he pandemic did have a serious
all continents: A second plant in Atlanta
the Interroll Conexo cloud. This will allow
effect on the South African market.
has been completed and construction
customers to collect data that can be
“We are now feeling the ripple
activities for the Mosbach plant in
analysed, and preventative maintenance
effects in July 2021 with global shortages
southern Germany and the Suzhou plant in
and product life cycles can be monitored.
of metal and electronic components,”
China have progressed largely according
he explains. “Despite this, Interroll
to plan. Expansion in South Africa was
Interroll's focus. The newly established
continues to prepare for the future
also concluded with the additional 500m2
Solution Sales organisation works to
growth in all regions.”
of manufacturing space acquired to
provide the right material handling
assist with the local manufacturing of the
solutions with customers and users at eye
conveyor modules and pallet flow lanes.
level and with a high degree of relevant,
Three pillars make up Interroll's growth strategy: innovation, geographical expansion and future prospects in the service business. In terms of innovation, the Smart Pallet
“The new showroom was completed in 2020, allowing end-user customers
Convenience and customer trust are
industry-specific process expertise. “We have also made significant progress
to bring their product to us and we can
in developing our sales expertise with the
Mover (SPM) is a shining example of how
simulate how the product will be conveyed,”
help of the Interroll Academy,” says Walker.
Interroll adds value to its customers’ and
Walker adds. “The showroom has a majority
“For us, good is not good enough. We strive
end users’ businesses. It is a disruptive
of modules available, which include high-
to offer our customers optimal solutions.
innovation based on a mobile unit: This
speed diverts, transfers, lift-up gate, incline
We focus worldwide on continuing to
is unique in the industry and a patented
and decline conveyors. It is all operated
cultivate a climate of excellence in
solution. With the SPM, Interroll has
with the DC Platform that incorporates
which our employees can develop their
already won the Red Dot Design Award and
zero-pressure accumulation.”
competences and skills in the best ways
is a finalist among Best of Intralogistics
In the third pillar, Service, Interroll
possible. Over the past two years, we have
nominees for the renowned and upcoming
has progressed to the point where it has
focused our attention on customer service
IFOY Award.
established an independent organisation
and, with our three internal sales personnel
- further increasing its focus. With more
and three dedicated external sales
market since March 2021 and fits in as
than 400 sorters (and rising) installed
personnel, we are delivering on our promise
a basic segment in the sorter sector.
worldwide, there are further service
of being a customer-centric organisation.
This space-saving solution with short
prospects in the future. In South Africa,
In addition, we also offer a significantly
delivery and installation times is suitable
the service division is in full operation with
expanded range of customer training
for conveyed goods up to 12kg, such as
two dedicated teams servicing a number of
courses, not least with the provision of
polybags or packages. The special feature:
customers nationwide.
e-learning offerings and apps.”
The Split Tray Sorter has been on the
The integrated control system comes
In 2020, Interroll focused strongly on
Interroll South Africa is in a position
from Interroll, more precisely from its new
the topic of "digitalisation for customer
to supply a globally recognised, quality-
Center of Excellence Software & Controls
convenience" among other things, with
assured product that is manufactured in
in Linz, Austria.
the goal of offering the best possible
South Africa that it terms “global yet local”
customer experience with a coordinated
and can offer a product with shorter lead
range of applications and diversified users,
digital ecosystem. This already saves
times at a competitive local price.
and we are confident that we can inspire
customers an enormous amount of time in
existing and new customers with it,” Walker
the planning process. With the launch of
Interroll? “Right now, we see a boost in
points out.
the Interroll DIAP for Conexo, it is possible
automation and mechanisation from the
for customers to connect digital products
likes of Takealot, Imperial, DSV, National
from Interroll or third-party products to
brands, Pepsico, Amazon, DHL, UPS, RTT
“The sorter can be considered for a wide
Regarding Interroll’s geographical expansion, a great deal has happened on
What does the future look like for
and others, as well as the retail sector that A schematic of a conveying layout
now needs to have an online presence to follow the trend in order to stay on track with the pace and demand of customers. The future looks bright", he concludes. •
Interroll – www. interroll.co.za
22
July 2021 | FOOD RE VIEW
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Visit interroll.com for more information
COLOURS & FLAVOURS
New distributors on the block Food ingredient manufacturer Roha recently announced the appointment of AECI Food & Beverage and Tatso as the new exclusive distributors of Roha’s complete range of food colours in South Africa and sub-Saharan Africa.
W
ith offices in over 22 countries,
provide improved flexibility and enhanced
manufacturing facilities in 14
service to Roha’s clients,” explains Carlos
different countries and over 49
Reis, regional head Africa for Roha.
years of experience, Roha is a global leader in the food ingredient industry. Roha’s portfolio includes an extensive range of synthetic and natural colours, dehydrated ingredients, flavouring extracts and industrial dyes and pigments. Now they are expanding their activity in the South African and sub-Saharan Africa F&B industry with the appointment of two new distributors, AECI Food & Beverage and Tatso.
ABOUT TATSO On 1 July 2019, Roha appointed Tatso as
"With offices in over 22 countries, manufacturing facilities in 14 different countries and over 49 years of experience, Roha is a global leader in the food ingredient industry."
beverage, dairy, health and nutrition, and commodities industries in 26 countries on the African continent and this will further extend its reach. In line with AECI Food and Beverage's key purpose to supply products that help consumers to feel good (through great-tasting products), to be healthy (by providing healthier options for the consumer to choose from), and to live
an exclusive distributor for the IDACOL
longer (through the provision of functional
brand of synthetic food colours. As trusted
nutrition solutions to the lower LSM
distributors in the flavour and colour sphere
consumer), adding the Roha range to their
in South Africa already, this partnership will
ABOUT AECI
product portfolio will definitely help them
be greatly beneficial to the food ingredient
Roha announced the appointment of
achieve this.
giant Roha. “This cooperation will enable
AECI Food & Beverage as the exclusive
both Roha and Tatso to better understand
distributor for the NATRACOL and
family are an exciting new venture that
the requirements of their customers, thus
FUTURALS brands of natural food colours
is set to expand Roha’s reach in sub-
improving the overall service level. With
in June 2021. AECI Food & Beverage
Saharan Africa. •
50 years of collective experience across
currently supplies a range of technology-
all aspects within the flavour, colours and
driven and consumer-led additives,
fragrance industry, Tatso is well-positioned to
ingredients and processing aids to the
24
July 2021 | FOOD RE VIEW
The two additions to the Roha
Roha – www.roha.com
Better-for-you
COLOURS & FLAVOURS
beverages need better colouring ingredients Today’s consumer wants attractive beverages with natural ingredients, and as Richard Stenning explains, Exberry Coloring Foods is an ideal choice.
F
MCG Gurus’ data shows that 36%
enjoyment. These colours can also be
of consumers in the African and
used for stress-busting beverages such
Middle East region drink functional
as RTD teas, showcasing popular
beverages at least once a week, while
botanical flavors like lavender or hibiscus.
30% make conscious attempts to seek out
They can deliver excellent results in
options with natural sweeteners and 43%
flavoured vitamin waters and isotonic
obtain protein from plant-based drinks.
sports drinks, too. As a plant-based
One of the most effective ways to
colouring solution, they are exceptionally
tap into the better-for-you trend is the
well suited to colouring healthy plant-
use of natural claims. Worldwide, 53%
based products including protein
of consumers say they see beverages
powders and ready to drink (RTD) shakes.
as healthy if they contain only natural
They can also help manufacturers
ingredients, making it a bigger factor
transform perceptions of beverages such
than claims including zero sugar (43%),
as carbonated soft drinks and energy
high in protein (37%) and high in
drinks. While traditionally associated with
antioxidants (30%).
artificial ingredients, consumers expect
Nonetheless, FMCG Gurus’ research
these products to come with clean labels,
shows that indulgence remains the primary
with 45% saying they consider natural
reason why consumers choose products,
claims to be important in carbonates and
so it is vital to create drinks with sensory
50% in energy drinks.
appeal – and achieving the right colour
No matter your requirements,
is essential. Studies show that colour
GNT’s experts can help you find the
influences judgment of beverages’ flavour
colouring solution you need, while
and aroma, while the intensity of the colour
providing support throughout the
also has the ability to affect the intensity of
entire product development process,
flavour perception.
from colour matching and production
Many of the most commonly used
support to stability testing and factory
colouring ingredients are synthetic or
implementation. The company can
have chemical-sounding names. With
also provide inspiration for commercial
nearly six in ten shoppers in Africa and
concepts stemming from their deep
the Middle East saying they search
understanding of the market and give
product labels for ingredients they do
advice to ensure regulatory compliance.
not recognise, this can have a significant impact on products’ appeal. Exberry Coloring Foods can solve this
With more and more consumers seeking out beverages with clean labels, it is more important than ever to ensure your
challenge. They are made from edible,
colours match up to expectations.
non-GMO fruit, vegetables and plants
Exberry Coloring Foods are made from
using physical processing methods such
well-known fruit, vegetables and plants,
as chopping and boiling. No chemical
offering a future-proof solution in an
solvents are used. They are also suitable
ever-changing market. •
for almost any beverage application, offering hundreds of intense shades while supporting clean and clear label declarations. The possibilities are endless. They can be used to boost vitamin-rich fruit juices, helping these products maintain an appetising appearance throughout their whole shelf-life without compromising on
About the author: Richard Stenning is GNT’s technical sales manager. 1 FMCG Gurus 'Beverage Trends in 2021' (2020) 2 FMCG Gurus 'Beverage Trends in 2021' (2020) 3 Spence, C. 'The Crucial Role of Color in the Perception of Beverages' Beverage Impacts on Health and Nutrition: Second Edition (2016) 4 FMCG Gurus 'Beverage Trends in 2021' (2020) 5 Fernández-Vázquez, R. et al. 'Colour influences sensory perception and liking of orange juice' Flavour (2014) 6 FMCG Gurus 'Beverage Trends in 2021' (2020)
the label. Research has even found that adding red colouring to orange juice can significantly boost expectations of product
Exberry – www.exberr y.com
FOOD RE VIEW | July 2021
25
COLOURS & FLAVOURS
Innovation is the key to Granule’s success
2020 was a challenging business year for everyone and hit businesses particularly hard. While there were many companies that were forced to close their doors during this time, others, like sugar commodity trading company Granule, managed to rise to the challenge. Founder and CEO of Granule, Jeremy Capouya, spoke to Tennille Aron about how leaning into his entrepreneurial mindset during one of the most unpredictable years in recent history helped him successfully grow the business.
N
obel Prize winner Dr Albert
industry knowledge to stay abreast of
Szent- Györgyi said, “Innovation is
market trends and provide clients with
seeing what everybody has seen
tailor-made solutions. Their dedicated
and thinking what nobody has thought."
team are industry experts with over 40
This is exactly what founder and CEO of
years’ combined experience in trading,
Granule Holdings, Jeremy Capouya, did.
empowering Granule to consistently
With over 15 years’ experience in the
provide a range of commodities that are
sugar trading industry, Capouya brought
both of high quality and competitively
about this learning to improve Granule’s
priced. Granule is extremely client-centric
product and service offerings. Through
with the needs of their clients at the core
thorough research of the commodity
of their decision making. By paying close
market and his clients’ requirements,
attention to their clients’ requirements and
Capouya realised that the pandemic was
leveraging their deep understanding of
not only changing the way people lived,
the industry, Granule is able to anticipate
but it was also causing massive demand
potential changes and adapt to their
for specific commodities that Granule
clients’ demands. They are flexible enough
was not yet supplying. Seeing this as
to introduce new solutions to fulfil fast-
a fantastic opportunity, the company
evolving demands within a short time
decided to leverage off the success of their
frame, as proven over the last 18 months.
well-established sugar supply sector and
"Since their establishment in 2019, Granule has grown from strength to strength, utilising their extensive industry knowledge to stay abreast of market trends and provide clients with tailor-made solutions."
branched out and diversified Granule’s commodity offerings to include icing sugar, cocoa powder, and glucose in bulk, which enabled them to grow significantly in a constrained market.
WHAT IS AT THE CORE OF GRANULE’S SUCCESS? Much of Granule’s success can be attributed to their internal team of experienced experts, whose commitment and hands-on approach to building industry partnerships empowered Granule to overcome various challenges and continue
Granule operates with the intention
Granule has grown from strength
of ensuring their clients are provided
to strength, utilising their extensive
the highest level of service, and quality
July 2021 | FOOD RE VIEW
the sugar industry. These partnerships form the core of Granule’s broad international network, which enables the supply of highquality commodities. Further, their vast distribution network allows them to consistently supply these commodities in bulk, throughout SubSaharan Africa. Paired with their in-depth knowledge of the products and services they supply and strong partnerships with producers, Granule ensures their clients receive their stock on time, all the time. With their impeccable service record, willingness to tailor solutions for any client, and a range of valuable commodities otherwise difficult to obtain, Granule is food and beverage business looking for a
with high-quality service.
26
The company has also focused on fostering relationships with key players in
the wholesale commodity supplier for any
to grow, while still providing their clients Since their establishment in 2019,
products at the most competitive prices.
wholesale partner they can rely on. •
Granule Holdings – www.granule.co.za
COLOURS & FLAVOURS
COLOURS & FLAVOURS
The role of colours and flavours in a finished product
Colour has a major impact on the expectation of the flavour of a certain food or beverage. Rafael Bonache, marketing manager at Scentium, breaks down the important considerations when deciding on colour for a flavoured food product.
I
dentifying a consumer’s way of thinking
of the item. In other cases, it can even
in the product plays an important role in
can help marketers design brands
help in positioning the product or defining
purchasing decisions.
and products that use colours that
its category. For example, the light white
are more attractive to the mindset of
colour of a transparent bottle of milk could
their target markets. To a certain extent,
make you think that it is skimmed milk and
FLAVOURS AND COLOURS: MAKE IT OR BREAK IT
certain colours can even actively influence
not a full-fat milk. The consumer would
At a fundamental level, food colours are
a person’s mood or attitude towards
likely be unconsciously looking for a line
usually linked to the palatability of the
a product and can be vital in the final
on the packaging text under the brand
product. However, sometimes purchasing
decision-making.
name saying “skimmed” to strengthen this
decisions are not based on this criterion,
belief. But what if it read “white chocolate
but rather on flavour curiosity. Here are
flavoured milk” instead? This is an
three key questions to consider for colours
example of how products can be managed
when working on the development of a
successfully by retail product marketers.
flavoured food product.
At a fundamental level, food colours are usually linked to the palatability of the product.”
They would use packaging design tactics like adding a coloured background on the label or writing the flavour of the
• The novelty of the flavour, product or category – colour as barrier or driver
product in big bold letters on the front of
Make sure not to create any barrier of
the pack. However, in the case of some
misinformation. The “boost” of first trial
of low-effort purchasing decisions (i.e.
products that are traditionally retailed
purchases is crucial to new food and
buying a soft drink, two chocolate bars
in transparent packaging (e.g., sauces,
beverage products. If the taste pleases a
or an ice cream) are made unconsciously,
CSDs, baby savoury meals, sweet spreads,
consumer on the first trial, it is more likely
mainly because our brain responds to these
prepared meals, etc.), have no packaging
to result in customer loyalty. Therefore,
situations before we can think about them.
at all or that fall into the clean-label trend
any colour that is radically opposing
Nearby colours can also sometimes trigger
and are characterised by transparency and
a consumer’s standards or personal
incentives to buy these products.
minimalism in packaging, the use of colours
conception of food colours could have
According to recent studies, almost 50%
THE TASTE OF A COLOUR When it comes to flavours for food and beverages, colours can play a key role in creating expectations from consumers. Colours often evoke specific associations with food. For instance, it is normal to think that green grapes are sweet and ripe, while a green orange is unripe or mouldy. Besides being a visual factor to make something look appetising (or even influencing our digestion process by triggering salivation), how can colours influence the purchasing decision? In some cases, colours can play a role in providing additional information on the actual flavour
28
July 2021 | FOOD RE VIEW
COLOURS & FLAVOURS
a negative impact on their purchasing
cases, driven by lactose intolerance,
syrup and the toppings are what reinforce
decision, particularly in the basic food
digestion wellness or more sustainable
this impulse. Recent consumer research
categories. On the other hand, when
lifestyles. However, for some people, the
showed that consumers’ likeability of ice
it comes to a new food product that is
prototypicality of the white colour in
creams increased when they saw chunks
disrupting or indulgent, it might be good to
milk created a barrier for consumption.
of chocolate or cookie dough in it. This
use an unexpected colour. Early adopters
Why would “milk” look off-white or even
can easily be related to the fact that the
could even find it more appealing. In 2017,
brownish in the case of almond milk?
vivacity of colours increases when the
the introduction of ruby chocolate with its
Nowadays, regulations in Europe no longer
deep brown colour of chocolate pieces
characteristic pink colour contributed to
allow for the use of the term “soy milk”.
contrasts perfectly with the light brown
its success and positioning. Ruby chocolate
Companies must use the term “soy drink”.
colour of the ice cream.
does bring a certain characteristic flavour
They must also use carton packaging in
from the ruby cocoa beans. However, due
the category. This is pushing the colour
WHAT’S NEXT?
to its original colour, it mostly positioned
of plant-based milks to the background in
As food categories evolve towards the use
itself as a new type of chocolate within the
consumption decisions.
of natural ingredients and the reduction
traditional options (black, with milk and white chocolate).
of food processing, the consideration
• Impulse purchase – the vivacity of colours in food products
• The prototypicality of the category
of colour in food formulation is not expected to change dramatically in the
A large number of consumers’ spontaneous
upcoming years. The interference of
concept – information reinforcement
purchases are related to the colour of food
historical prototypes and beliefs in mass
Products with colour attributes that are
products. Some categories like ice creams,
consumption products is too strong to
repeatedly observed within their category
sodas or snacks stimulate your desires for
change consumers’ mindsets once they
often end up creating standards within
indulgence, to quench your thirst or to
have been established through well-
this category. An interesting case is the
satisfy your curiosity through colours. It is
defined marketing techniques. •
introduction of plant-based milks into the
true that the smell of waffles when passing
European market almost 10 years ago.
a street vendor is sometimes powerful
The transition from dairy milk to plant-
enough to trigger an impulsive purchase.
based drink consumption was, in some
However, the colour of the waffles, the
Scentium – www.scentium.com
FOOD RE VIEW | July 2021
29
MATERIALS HANDLING AND COLD CHAIN
Flexibility, speed, efficiency and sustainability: The keys to future manufacturing success
Digital twinning technology can allow manufacturers to test actions, outcomes and scenarios in virtual environments before applying them in the physical factory. Kevin Subramani explains how this can be greatly beneficial for companies.
D
igitally connected and
with everything from factory set-up to raw
environmentally aware consumers
material sourcing to distribution models –
are placing new demands on
without spending a cent. It’s called digital twinning, made
manufacturers, forcing them to make more sustainable choices to support local
possible by building information modelling
industry and to become more conscious
(BIM) and it’s a crystal ball that lets
corporate citizens.
manufacturers see into the future, uncover opportunities before anyone else and boost
Technology lets customers easily
their competitiveness.
specify what they want, when they want
With digital twinning and simulation
it, and how it should be delivered - and it empowers manufacturers to meet these
technology, manufacturers can test
evolving demands by creating customised
actions, outcomes and scenarios in virtual
products and shifting to more sustainable,
environments before applying them in
responsible production methods.
the physical factory. By tapping into their data, they can build holistic digital
These trends are disrupting well-
models of the entire production process,
established business models. If manufacturers don’t expand to meet the growing demand, adapt to changing
Kevin Subramani, FMCG Portfolio Manager, Royal HaskoningDHV
They’ll uncover new ways of working and
technologies to support their strategies, make them obsolete. However, successful use of technology doesn’t necessarily imply that everything in a business needs to be automated, computerised or handed over to artificial intelligence and machine learning. Businesses seeking ways to boost production tend to look to new equipment as the solution, when the answer they seek
and distribution – giving them a genuine competitive edge.
patterns of demand and adopt new their inflexible ways of working will quickly
including development, manufacturing
"Digital twinning is a crystal ball that lets manufacturers see into the future, uncover opportunities before anyone else and boost their competitiveness"
will have more time to push boundaries, experiment with alternative simulated scenarios and continually analyse and improve their processes and systems to become more sustainable and more environmentally responsible. Experimenting with these technologies doesn’t require massive upfront investment because digital twinning and simulation technology allows manufacturers to see
is often right there on their factory floor –
the proof of value and potential return on
they just need the help of someone with an
investment before they spend money. •
outside perspective to find it. Finding the balance between speed, efficiency, flexibility and sustainability will help manufacturers to maximise their business potential in rapidly growing emerging markets. To succeed they’ll need to move from mass production to more adaptable smaller runs, while still providing
30
July 2021 | FOOD RE VIEW
competitively priced, customised products. Embracing this evolution requires a new mindset and radically different factories, which would normally demand massive capital investment. The beauty of innovation and new technologies is that they allow manufacturers to experiment
Royal Haskonings – www.royalhaskoningdhv.com/en/south-africa
MATERIALS HANDLING & COLD CHAIN
Keeping it cool:
The growing importance of creating sustainable cooling solutions Worldwide, cooling has become an essential part of modern society and companies are constantly looking for better cooling solutions for the F&B industry, explains Aleksandar Jovanovic.
"W
e’ve seen rapid
electricity consumption, is extremely
mitigate climate change and build a
development within the
important as it helps fight food waste by
greener future.
cooling sector with the
extending the shelf-life through the cold
need for cooling intensifying based on four major factors, namely population
chain,” explained Jovanovic. Danfoss, a market leader in the
Danfoss Climate Solutions holds leading positions within sustainable and energy-efficient solutions for industry,
growth, rising incomes, global warming and
manufacture of refrigeration components,
the built environment and the entire
urbanisation. Refrigeration is at the very
compressors and switches, joined
food chain, and will leverage the climate
heart of life today. It enables people to live,
the global cooling community in
agenda and the targets in the ‘Paris
travel and work comfortably,” says recently
commemorating the third global World
Agreement’ and in the EU Green Deal
appointed senior sales director for Climate
Refrigeration Day (WRD) on 26 June.
as strong driving forces in accelerating
Solutions at Danfoss, Turkey, Middle East
"Danfoss are proud to celebrate the people
efforts. With the new Danfoss Climate
and Africa (TMA), Aleksandar Jovanovic.
across the globe who help to provide
Solutions segment, they will further
“Cooling is critical in the delivery of
energy efficient, sustainable cooling
strengthen their focus on innovation and
solutions,” said Jovanovic.
application expertise to become an even
food in hygienically safe conditions. The fact is that around 30% of all food globally
Earlier this year, Danfoss changed its
produced is wasted, and a big part of the
group structure to combine the heating
blame is laid on the inability to preserve
and cooling segments into Danfoss
food better. Air-conditioning, which now
Climate Solutions with the aim of helping
contributes to 10% of the global world
customers and partners take action to
stronger technology partner. •
Danfoss – www.danfoss.com.
Discover how SYSPRO can turn three simple letters into a world of opportunity for your company. Email info@za.syspro.com or call +27 (0) 11 461 1000. Say Yes to Next. Copyright © 2021 SYSPRO (Pty) Ltd. All rights reserved. All brand and product names are trademarks or registered trademarks of their respective holders. 723425 OSFF
Ishida - www.ishidaeurope.com
FOOD RE VIEW | July 2021
31
HYBRID BEVERAGES
Hybrid Beverages The Best of Both Worlds
Hybrid beverages have been around for a few years now, and the popularity of these types of drinks continues to increase, especially among younger consumers. Tennille Aron looked at how the hybrid drink industry is faring and the trends it seems to follow.
C
uriosity might have killed the
beverage, are becoming increasingly
• Tea-juice blends
cat, but it certainly is doing
popular globally, particularly among
• Water juices
wonders for the hybrid drinks
the younger generation who are always
industry. Curious consumers are constantly
looking to try something new and fresh.
While these are just some types, there
looking to try new combinations of drinks
These beverages have become the drink
are new combinations of beverages being
and expand their taste experience.
of choice because they are often the
formulated on a daily basis to meet the
And this is allowing beverage
healthier alternative to regular drinks.
current beverage trends. So, what are some
manufacturers to try new combinations
Hybrid drinks are often low in calories
of the trends for hybrid drinks?
of drinks to create successful and delicious
and sugar, and higher in antioxidants and
new hybrid beverages.
vitamins, making them the smart choice
CURRENT TRENDS FOR HYBRID DRINKS
for the health conscious. Hybrid drinks also
HEALTH IS EVERYTHING
Coca-Cola with Coffee in the US – a hybrid
offer consumers the best of both worlds.
Staying in good health has become a top
drink that fuses the familiar, authentic
PepsiCo recently released Frutly to the
priority for consumers around the world.
taste of Coca-Cola with the rich flavour of
international market, which is a simple
FMCG Gurus’ consumer insights 2021 found
100% Brazilian coffee. Earlier in the year,
combination of juice and water to create
that 60% of global consumers would like to
Pura introduced their range of Pura Buzz
a hydrating juice with no added sugars or
improve their general health and wellness
hard seltzer, which consists of rum-infused
flavourings, but which is high in vitamins
over the next 12 months. Therefore, one of
seltzer, to the South African market.
and electrolytes – thus offering the drinker
the biggest trends in the beverage industry
Every month there are new hybrid drinks
the health benefits of water and juice.
currently is creating healthier drinks with
In January 2021, Coca-Cola released
being released onto the market and the
more nutritional value. For the hybrid
EXAMPLES OF HYBRID BEVERAGES
beverage industry that would mean finding
Some of the hybrid beverages on the
ingredients and contain no added sugars
WHY ARE HYBRID BEVERAGES SO POPULAR?
market include:
or calories.
Hybrid beverages, which are a blend of two
• Dairy-based sports drinks
EXPERIENCE A TASTE INNOVATION
or more items from traditional beverage
• Carbonated juices
Another trend that is on the rise in
categories to create a completely new
• Coffee-based energy drinks
the beverage industry is the need for
popularity of these drinks only seem to be increasing.
drink combinations that have more natural
• Coffee-tea blends
flavour innovation. Research from FMCG Gurus found that 74% of global consumers said they like products with new and unusual flavours. Experimenting with new flavours and exotic flavour combinations is essential for those in the hybrid drinks industry. Retro and nostalgic flavours were also found to be popular among consumers, possibly as it helps to bring about a sense of familiarity and comfort in these uncertain times. Hybrid drinks are ever-evolving and changing to suit consumers’ needs and lifestyle. One thing that is certain is that they have become extremely popular across the globe and it is a beverage category that is here to stay.•
32
July 2021 | FOOD RE VIEW
END OF LINE, INSPECTION & METAL DETECTION
Quality assurance for export quality tarte flambée
Flamm Top is France’s largest producer of this eponymous and hand-crafted pie, manufactured with a large number of fresh and natural ingredients, including bacon, onions and cream. Using these ingredients pose a huge challenge in terms of quality assurance in the finished product.
T
o offset these challenges, the manufacturer relies on a series of Wipotec-OCS networked
checkweighers and X-ray scanners. These units communicate across all sites via a web-based quality data management software platform.
PRODUCTION ACCORDING TO INTERNATIONAL FOOD STANDARDS Producing for the global market requires compliance with different international food safety standards. It is critical that
The SC-W from WIPOTEC-OCS
manufacturing processes and products used during manufacturing must comply with global food safety standards. which products are “processed” or where
requirements for a frozen goods supply
to IFS Food Standard 6.1, a standard for the
there is a risk of product contamination
chain are even higher than is the case
auditing of food manufacturers, recognised
during initial packaging.
for a normal cold chain. For example, the
Flamm Top produces its tartes according
by the Global Food Safety Initiative (GFSI).
Adopted in 1978, the Hazard Analysis and
ingredients for tarte flambée and Quiche
This applies to all food manufacturers
Critical Control Points standard (HACCP)
Lorraine require processing with liquid
regardless of the brand produced.
was the first international regulation for
nitrogen at temperatures between -90 °C
These standards define the different
frozen food. According to Christian Winger,
to -120 °C.
requirements for manufacturers to
head of production compliance with
ensure compliance. It is particularly
HACCP standards, special consideration is
quality losses and the topping ingredients
important, especially in those areas in
given to the fact that the quality-related
remain individually portionable. The lines
Flash freezing and fast freezing prevent
BUCKLE PACKAGING (PTY) LTD Bag Closing Technology
FOOD RE VIEW | July 2021
33
END OF LINE, INSPECTION & METAL DETECTION
Christian Winger and Alain Huot at the SC-W X-ray inspection system with integrated checkweigher
such as may occur in natural products like mushrooms, as well as foreign bodies made of glass or plastics. In the past, it was not possible to detect contaminants with metal detectors. Products in which foreign bodies have been detected are
have a production output of up to 3 600
ejected into separate containers so that a
finished products per hour.
targeted reinspection can be carried out to
HANDCRAFTED PRODUCTION
the product weight (with incorrect weight
With all products, Flamm Top relies on
products being ejected immediately), but
handcrafted production from the hand-
also the identification of any foreign bodies
plaited edge to topping the products
inside the packaged finished product. It
with vegetables, cheese, herbs and other
is not necessary to space the products to
ingredients, while the cream or sauces are
be inspected in advance as the inspection
sprayed on and spread automatically.
systems create the gaps required for
Even in the highly automated production facility, which features an output of more
product inspection. These systems are also easier to
than 100 000 products a day, people are
operate as they have a common,
involved at crucial points - which is a
integrated user interface. The weighing
massive challenge for in-process
devices within the inspection systems
quality assurance.
ensure compliance with the weight
Handcrafted production and the major
limits. These are applicable depending
temperature differences for optimum
on the country of destination, so that no
processing - from frozen to oven-warm
underweight products are delivered.
product - require regular and precise weight checks. When identifying
INSPECTION CHALLENGE
underweight products in good time, it is
The X-ray inspection systems at Flamm
still possible to add to the toppings by
Top do a Herculean job; 5 000 tonnes of
hand. The highest value topping is chosen
raw products a year are processed at its
for this purpose to ensure the product’s
facility. This results in 18 million products
quality. These products are then checked
which pass through the inspection
a second time for the total weight to
systems annually.
be achieved.
Quality assurance also faces a huge challenge with the different ingredients
REPLACING METAL DETECTORS
and toppings. Bacon cubes require high
Combined inspection systems have
detection rates to distinguish them
replaced metal detectors previously
reliably from possible foreign bodies.
used at the processing facility. The
The inspection of Quiche Lorraine is also
systems in question are Wipotec-OCS
challenging for a different reason. It is
SC-W inspection systems, space-
delivered in aluminium foil trays as
saving combined systems consisting of
the pastry is pre-baked in the trays
checkweigher and X-ray scanner.
before the quiche is delivered as a frozen
The systems have separate ejection
product. These containers are hidden
systems and containers for products of
by the inspection software to ensure
incorrect weight or products that are
successful inspection.
contaminated with foreign bodies. With the
The inspection system not only detects
integrated X-ray inspection system, these
foreign bodies made of metal, but also
systems not only enable determination of
contaminants in the form of small stones,
34
July 2021 | FOOD RE VIEW
determine the cause of the contamination.
FAST PRODUCT CHANGEOVERS, STRAIGHTFORWARD CLEANING Product changeovers take a matter of minutes as all the weights and recipes are already stored in the inspection systems. Changing over the production line is only a matter of selecting the product number in the software. Systems are easy to clean thanks to tool-free replacement of all belts and easily operated covers. The C-shaped product space and bevelled surfaces also contribute to easy cleaning and inspection systems are made entirely of stainless steel and meet protection class IP65 standards.
COLLECTION AND ANALYSIS OF RELEVANT PRODUCTION DATA Comscale4, the web-based quality data management solution from Wipotec-OCS, is used at both Flamm Top production facilities. The user-friendly software modules network all Wipotec-OCS inspection systems across all sites. As a result, Flamm Top can call up all available data and images in real time and generate statistics whenever needed. The checking options offered by Comscale4 enable graphical data evaluation and storage as well as online monitoring of all connected production lines. Quality assurance at Flamm Top benefits from this in the form of targeted analyses of QM characteristics and random attribute and measuring equipment tests. •
Wipotec – www.wipotec.com Local Agents USS Pactech – www.usspactech.co.za
END OF LINE, INSPECTION & METAL DETECTION
High-velocity packaging that keeps pace with growing demand
Many convenience foods are short-term fads, but there are some items that have stood the test of time. A good example is instant noodles.
T
he COVID-19 pandemic proved just
completed, all products are transferred
how important tasty, easy-to-make
to a mono-axis conveyor, which takes
comfort food is during a time of
production from each infeed (with a
crisis, with some figures pointing to a
slot for each). Once full, it advances
doubling of consumption.
them to the case packer, where a pusher
Alessandro Rocca, sales engineering
pushes the noodle collections into a pre-
director at Cama Group explains, “Some
assembled American case. These are then
markets are well established; some are
sealed using glue, tape or both before
seeing rising demand and major growth is
being checked for integrity and passed to
anticipated in others. All of these markets
the outfeed.
have something in common. They all have
The key to truly flexible noodle
the need to introduce further economies by
packaging is the ability to package single
exploiting packaging automation.
and multipacks (up to six) in the same
In a recent project, Cama was tasked
Secondary packaging solutions
case, with very little intervention. Cama’s
with developing a new secondary
IN Series solution can handle almost
explains Massimo Monguzzi, R&D
packaging solution for one of the world's
any configuration - from 40 to 100 packs
manager. “Our customer is a front-
largest food and confectionary suppliers,
in the same case style. The company has
runner in the deployment of connected
at a brand-new greenfield site in India.
also developed a way to quickly adjust the
manufacturing solutions. It could also
The customer, seeing a 30% increase
loaders, keeping a complete changeover
be argued that its size and global reach
in noodle demand even before the
down to just 32 minutes.
means it dictates the direction that many
pandemic, was eager to start exploiting
This new breakthrough concept
other companies follow.
the capabilities and flexibilities that
is setting the standard in secondary
automation would deliver.
packaging. Machines deliver modular,
it onto the customer’s wish list,” he points
scalable frameworks that offer easy
out. “The Covid-19 situation led to a halt in
Breakthrough Generation (BTG) IN Series
entry and access, coupled to a hygienic
location-based training and as this was a
case packers. Each packer is fed by three
machine design. Within this framework,
brand new system for the customer, they
high speed infeed lines. During operation,
contemporary automation solutions,
asked us to look at how we could help
each infeed supplies products at the rate
including advanced rotary and linear
them get to know how to use the machine
of 330 per feed. The product packages are
servo technology, are tightly coupled to
quickly. AR is now being used in day-to-
turned on their edge and enter a racetrack,
in-house-developed robotics, to deliver the
day operations, to guide operators through
which creates the first batch configuration.
all-important flexibility and adaptability
changeovers and maintenance.
These then feed into a stacking device,
required by modern packaging operations.
Cama’s solution comprised two of its
which assembles the product stacks. Once the packaging configuration is Cama’s Breakthrough Generation (BTG) IN Series case packers
“Industry 4.0 capabilities were another important feature on this project,”
“Augmented reality very quickly made
“Our deployment of contemporary automation solutions means that these Industry 4.0 capabilities are in easier reach for all customers,” Monguzzi and Rocca conclude. “Even those with older machines, as the AR capabilities feed off the original 3D CAD data. We have seen incredibly positive real-life results recently, where they have proved vital for FATs, training, maintenance and operation, all delivered and performed virtually,” explained Monguzzi •
CAMA – www.camagroup.com USS Pactech – www.usspactech.co.za
FOOD RE VIEW | July 2021
35
END OF LINE, INSPECTION & METAL DETECTION
Go beyond metal detection with integrated system solutions
Investing in an integrated conveyorised metal detection system provides far greater benefits than merely the detection of metal contaminants. Microsep offers a complete solution so that manufacturers can rest assured their metal detection system supports compliance with food safety legislation and retailer requirement. Mike Bradley explains the importance of having an integrated metal detection system.
H
aving a reliable and highly sensitive metal detection system within a production line is
important. It allows manufacturers to fulfil their basic regulatory requirements by providing a fully tested solution for detecting metal contaminants, increasing consumer safety and quality assurance.
RELIABLE AND PRECISE PERFORMANCE STARTS WITH CHOOSING THE RIGHT METAL DETECTOR At the most basic level, metal detectors are installed to help ensure compliance with food safety standards and to protect
Mettler Toledo’s Safeline integrated conveyor systems are scalable, modular inspection solutions with configurable options.
expensive downstream equipment. In these instances, it may be enough to install an entry level metal detector that
term used to describe when a product’s
to fully automated reject system so
offers a solid level of performance and
own characteristics (such as moisture,
that metal contaminated products are
reliability, particularly if the product is dry
salt content, temperature and other
detected, rejected and removed from the
and not subject to product effect.
factors) limits the sensor’s ability to
production process. Three levels of due
distinguish between the product itself
diligence packages with a suite of fail-
and a contaminant. Profile Advantage
safe monitoring options are available to
metal detectors are able to overcome
meet specific compliance requirements.
Microsep offers a complete solution so that manufacturers can rest assured their metal detection system supports compliance with food safety legislation and retailer requirement. However, if productivity and brand
product effect by minimising the active
The unique modular design of
product signal. The advantages of this
the new GC series systems provides
are that it can detect significantly smaller
interchangeable reject devices and
irregular-shaped contaminants, and it can
greater configuration flexibility
virtually eliminate false rejects. Food and
of components. These systems
beverage manufacturers, thus, reduce
have a design that meets changing
their risk of a product recall and increase
requirements for food manufacturers
their staff efficiency by reducing the
with modifications that can be made
investigative burden associated with
in-situ. There is no welding, drilling or
false rejects as well it helps to reduce
cutting required. This is the key to a
unnecessary product waste.
future-proofed conveyorised system. With production costs increasing, customers
protection are the key drivers, then a
need solutions that help to reduce total
specific application and delivers higher
OPTIMISED QUALITY ASSURANCE
sensitivity performance may be the most
By investing in a single-supplier solution,
and change with their business. The
cost-effective investment in the long
food and beverage manufacturers
modular design also means that service
run. Mettler Toledo’s Safeline Profile
benefit by having a solution that
interventions are safer, faster and easier,
Advantage metal detectors offer a unique
delivers mechanical and electrical
reducing production downtime. •
combination of multi-simultaneous
integration for maximum potential
frequency and product signal suppression
uptime. Mettler Toledo’s latest GC series
technology to overcome a phenomenon
metal detection systems offer a range
called product effect. Product effect is a
of options from stop-on-detect through
metal detector that is optimised for a
36
July 2021 | FOOD RE VIEW
cost of ownership and help to grow
Microsep - www.microsep.co.za
Looking for the Perfect Solution for Your Food Safety Inspection Needs?
We understand that you need total confidence in your product inspection systems to maintain product quality and meet international food safety standards and local retailer codes of practice. METTLER TOLEDO product inspection solutions can help you achieve: • Brand protection • Cost reduction • Compliance • Increased productivity
Checkweighing Solutions
Metal Detection Solutions
X-ray Inspection Solutions
Request More Info
Johannesburg: Tel: (011) 553-2300 • Cape Town: Tel: (021) 914-0393 Durban: Tel: (031) 701-4705/6 • Port Elizabeth: Tel: (041) 365-5168 e-mail: info@microsep.co.za www.microsep.co.za
END OF LINE, INSPECTION & METAL DETECTION
Choose the metal detector that’s right for you
Heat and Control Africa’s GM Jeff Rossouw discusses the many factors to consider when evaluating metal detector inspection technology to help choose the best solution for your requirements.
P
rotecting your brand in the
vary in temperature. A metal detector
marketplace is one of the most
that uses multiple frequencies is more
important functions that a food
suitable for these applications. The most
manufacturer performs, but your
sophisticated metal detectors on the
investment in product quality could be
market use multi-spectrum technology.
lost with just one safety recall. Developing
Instead of relying on just one frequency,
and maintaining an effective, verifiable
a spectrum of multiple frequencies works
inspection programme is no longer an
simultaneously to filter out product signals,
option for processors; if in fact, it ever was.
a much more effective method than a
So, how can you protect your customers and your brand within your budget? Metal
single frequency. It also greatly reduces the number of false alarms.
detection is an effective and relatively and other commercial considerations are
AUTO-CALIBRATION AND AUTOLEARN ADVANTAGES
important, technical performance must
The metal detector that successfully
be the primary factor when evaluating
becomes a part of a plant quality control
a metal detector to trust with your
programme provides good sensitivity
brand’s reputation.
performance and is easy to set up and
inexpensive solution. While price, delivery
use, while providing a low level of false
PRODUCT EFFECT
rejects. Most metal detectors currently on
This is an important factor when selecting
the market perform self-checks to verify
a metal detector. If your products are
that the unit is in balance and performing
conductive (usually due to water, salt
properly. The auto-learn routine allows
or iron content), they will affect the
the user to acquire the characteristics
electromagnetic field of the metal detector,
of the product in the unit so that the
causing it to produce a false reject. Dry or
product can be inspected. An efficient
neutral products generally do not cause
auto-learn gives the best sensitivity, the
this effect. If product effect is a factor,
least number of false rejects and requires
select the correct frequency to move the
minimal manual adjustments. This gets
product effect signal away from the signal
the unit into production with a new product
of the contaminants. A metal detector
the quickest.
that uses a single frequency cannot making it unsuitable for inspecting a
SENSITIVITY AND COMMUNICATION
variety of product types or those that may
Metal detection sensitivity often depends
accommodate much signal variation,
THE MD’S CHECKLIST Consider these factors to determine the best metal detector for your needs: • Primary detection function: food or equipment safety or both? • Products characteristics for inspection • Size of particles to be detected • Sensitivity target for each metal type • Wet or dry inspection area • Temperature variations in the product or inspection area • Washdown: high or low pressure, caustic agents • Equipment integration with other equipment or the plant’s data network. on the operation. For example, if a metal detector’s primary function is to protect a key piece of equipment, such as a sheeter or slicer, the goal would be to eliminate metal that is large enough to damage the equipment. In another part of the line, a different level of sensitivity would be required to inspect a bulk flow of product. As final package inspection is usually the most demanding, a higher sensitivity would be needed to protect your product before reaching the marketplace. Your plant’s quality control group should have specific sensitivity targets for ferrous, nonferrous and stainless steel (even difficult to detect type 316) contaminants for each inspection operation. These targets should be communicated to the metal detector manufacturer so that they can select the appropriate equipment for
Product effect is an important factor when selecting a metal detector
each application. Remember to be flexible to achieve realistic and achievable goals within your budget.
ENVIRONMENTAL CONSIDERATIONS Start by evaluating your inspection area. Is it wet or dry? How much does the temperature vary? Selecting a metal detector suited for your operating environment is critical. One of the most common causes of metal detector failure is water intrusion into the electrical components. If there is a washdown
38
July 2021 | FOOD RE VIEW
END OF LINE, INSPECTION & METAL DETECTION traced to a specific operator. Select a
pressure? Pay attention to the IP rating.
COMMUNICATIONS CONSIDERATIONS
An IP65 washdown rating means that the
Will the metal detector be a stand-alone
access and event tracking of all these
metal detector can withstand low pressure
piece of equipment or will it need to
internal requirements.
washdown with ambient temperature
be integrated into the plant’s network,
water, while an IP69K rating means
providing periodic data reporting for a
PRE-SALES RESEARCH
sustained high temperature and pressure.
statistical package? Does the unit have
Consider testing your products on the
But beware: these ratings are typically
ready-made software that can provide
metal detector before you make a purchase.
self-reported. The manufacturer’s
these functions? Is it Ethernet ready? Some
In addition to evaluating the detector’s
reputation in the industry for its
manufacturers provide software packages
performance, you can get first-hand
equipment’s ability to withstand washdown
that allow for remote programming
experience with set-up and changeover
can be a good indicator.
and diagnostics via laptop, including
simplicity, calibration, and maintenance
oscilloscope emulation via Bluetooth,
requirements, integration with other
agents? If so, careful attention should be
without the need to open the power
equipment (e.g., a checkweigher), and
given to the specific alloy of the stainless
supply cabinet.
general construction quality.
Type 316L is more resistant to these
EVENT TRACKING
AFTER-SALES SUPPORT
caustic agents. For dry environments,
As food manufacturing regulations
As with any equipment purchase,
is the finish of the metal detector
become more demanding, equipment
the buyer is not purchasing just a piece
painted? Placing a painted surface in
must keep up. What are the internal
of equipment, but also entering into a
the product stream could eventually
requirements for event tracking for a
long-term relationship that includes up-
contaminate your products with
metal detector? Should every operator use
front application assistance, training,
chips of paint. Also consider impact
the same passwords? Should each user
parts supply and technical support.
resistance. Plastic covers and membranes
have a unique password allowing access
Choose a reliable supplier with whom
are subject to wear or impact penetration.
to only those levels that management
you feel comfortable and who offers
A robust display screen and keyboard
considers appropriate for the individual? In
ongoing assistance. •
help avoid downtime and parts
this case, each machine entry (e.g., product
replacement costs.
change, sensitivity change, reset) can be
regimen in the plant, is it high or low
Does the washdown include caustic
steel used for the metal detector’s case.
metal detector that meets the required
Heat and Control - www.heatandcontrol.com
CEIA Inspection Solutions designed for your business
Top inspection performance for total product quality confidence. Deliver unparalled inspection with extremely high detection sensitivity for metals - whether ferrous, non-ferrous, or stainless steel - for all manner of food and pharmaceutical products. Whatever your product needs, we can meet it with precision and passion.
info@heatandcontrol.com
|
heatandcontrol.com
FOOD RE VIEW | July 2021
39
END OF LINE, INSPECTION & METAL DETECTION
In-Sight 3D-L4000 looking at cookie packaging
Detecting the absence of a cookie in the packaging
To access video check out Food Review Digimag
A vision system
with an eye for the future Packaging inspection applications in the F&B industry are critical to ensuring outgoing product quality and safety. Faulty or damaged packaging can adversely affect how distributors and consumers perceive product quality, safety, value or expensive product recalls. Tracepack offers a range of 2D and 3D vision systems and vision software to help the F&B industry ensure the safety of their products.
A
single recall by a supplier can
Tracepack vision systems inspect food
impact countless companies up and
packaging to ensure it is correctly
breakthrough in three-dimensional (3D)
The Tracepack In-Sight 3D-L4000 is a
down the supply chain. Some of the
assembled, defect-free and complete so
vision technology. This unique vision
top reasons for food and beverage product
that only the highest quality products
system combines 3D laser displacement
recalls includes bacterial contamination,
reach customers.
technology with a smart camera allowing
undeclared allergens and foreign materials.
These vision systems help avoid
factory engineers to quickly, accurately
In a survey, companies that faced a recall
unsightly and damaged packaging. They
and cost-effectively solve a wide variety
estimated the financial impact to be up to
also defend against contamination and
of inspections. The patented speckle-free
$30 million, some even higher.
spills, which in turn prevents returns from
blue laser optics, an industry first, acquires
wholesalers and retailer, and preserves
high-quality 3D images. The onboard
brand reputation.
high-performance processors power a
Packaging affects consumer perception of product quality, safety and value.
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July 2021 | FOOD RE VIEW
END OF LINE, INSPECTION & METAL DETECTION
comprehensive set of true 3D vision tools
map for basic tool processing. True
works on an intensity image in conjunction
without the need for external processing.
3D inspections increase the accuracy
with the 3D tools to solve a wider variety of
In addition, 3D vision tools are set up as
of results and expands the types of
applications.
easily as 2D vision tools, thanks to the
inspections that can be performed. Better
familiar and robust In-Sight
yet, because inspections are in 3D, users
can benefit from using the 3D-L4000
spreadsheet environment.
can immediately experience how the
include: package inspection, item location,
vision tools operate on the actual part or
cap inspection, cookie defect detection,
component.
aluminum can inspection and cereal bar
"True 3D inspections increase the accuracy of results and expands the types of inspections that can be performed."
The 3D-L4000 includes all the traditional
Food and beverage applications that
inspection. Determining the presence or
3D measurement tools users expect, such
absence of the part in packaging as well
as plane and height finding. However, it also
as verifying the volume of the package
comes with a full suite of 3D vision tools,
ensuring the correct amount can also be
designed from the ground up to leverage
a function of this novel tool. It can also be
inspections in a true 3D space. These vision
used to inspect packages to determine
tools were also created with the simplicity
the right number and proper orientation,
of 2D in mind, making them more accessible
including if they have fallen over as well as
A ROBUST COLLECTION OF TRUE 3D VISION TOOLS
to the user. The In-Sight 3D-L4000 has a
to check for defects in the packaging such
broad range of 3D vision tools. These vision
as dents or tears. Lastly, the 3D-L4000 can
The In-Sight 3D-L4000 allows users
tools work directly off a true 3D image of
also be used to ensure the bottle is properly
to place vision tools directly on a true
the part. In-Sight spreadsheet makes this
sealed by checking the height and tilt angle
3D image of the part, unlike typical 3D
3D toolset accessible to users without the
of the bottle cap. •
systems, transforming its 3D images
need for programming. This device also
into a representational 2D height
offers a full In-Sight 2D toolset, which
Tracepack - www.tracepack.co.za
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CALL US NOW FOR A QUOTATION
Food Processing Systems & Technology, Paarl Tel: 021 - 868 -1594 | Fax: 021 - 868 - 1599 Visit us on http://www.eptech.co.za or mailto:info@eptech.co.za
Suduko Challenge Fill each 9x9 grid so that each column, each row, and each of the nine 3x3 boxes (also called blocks or regions) contains the digits from 1 to 9. No number should be repeated within any row, column or square.
AD INDEX FOR SA FOOD REVIEW – JULY 2021 AGT Foods Africa....................................... 13.............. www.agtfoods.co.za
Ishida South Africa.............................. OBC.............. ishidaeurope.com
Assurecloud....................................................11.............. www.assurecloud.co.za
Microsep .........................................................37.............. www.microsep.co.za
Buckle Packaging......................................33.............. www.bucklepack.co.za GNT Group .....................................................25.............. www.exberry.com Granule Holdings.......................................27.............. www.granule.co.za Heat & Control SA ................................... 39.............. www.heatandcontrol.com
ROHA................................................................IFC.............. https://www.roha.com/ Specialised Printing Products..........41.............. www.spproducts.co.za Symrise SA .................................................OFC.............. www.symrise.com
Iberchem......................................................... 29.............. iberchem.co.za
Syspro ............................................................... 31.............. www.za.syspro.com
Interroll SA ....................................................23.............. interroll.com
Vega Controls SA ......................................21.............. www.vega.com/vegabar
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July 2021 | FOOD RE VIEW
WEB REVIEW
BUTCHER MEAT PROCESSING EQUIPMENT
MATRIX SOFTWARE
BMPE is the leading supplier of superior quality New and Refurbished Food Processing equipment. Providing professional Service, equipment & spares. BMPE has extensive knowledge of current machines, technologies and consumables and provide a modern Service & Maintenance Department to support our customers throughout their process. Servicing a diverse range of customers, from large & small Butcheries, Abattoirs, Supermarket Groups and Franchise Outlets in the Food, Pet Food and other Manufacturing Industries. BUTCHER MEAT
Matrix Software, specialist leading ERP software providers for the Meat and Food industry, offers various solutions to assist the factory floor function in production plants.
PROCESSING EQUIPMENT Tel: +27 11 664 8212
Tel: +27 11 664 8212info@bmpe.co.za info@bmpe.co.za www.bmpe.co.za www.bmpe.co.za
BMPE is the leading supplier of superior quality New and Refurbished food processing equipment to the African market. Our primary focus is to provide a professional service to the food industry with regards to Equipment, Spares and the latest Technological innovation. With more than 30 years hands-on experience, we provide our customers with an excellent service in all areas of the food processing industry and have over the years achieved a good reputation for being efficient, cost-effective and professional. For over 50 years Formpak We import machines for our local clients across the whole of Africa, ensuring that they benefit from machines of the highest has supplied specialised quality at an excellent price. processing, packaging and Our staff have extensive knowledge of current Machines, Technologies printing machinery to the and Consumables and we also provide a modern Service and Maintenance Department to support our customers pharmaceutical, cosmetic, throughout the process. We service a diverse range of customers, from Large & Small plastic, glass, chemical, Butcheries to Abattoirs, Supermarket Groups, Franchise Outlets food and dairy industries. and Corporates.
FORMPAK
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
DINNERMATES
Our diverse range of software offerings features a unique module listing of more than 700 modules (program nodes). Our software solutions are tailored for the Feedlot/Abattoir/ Debone / Production Retail industries. Matrix Software is deployed in 8 countries throughout Africa, Australia, New Zealand and Seychelles. www.matrixsoftware.co.za
PARTNER FOR HYGIENE AND TECHNOLOGY Leading through Innovation PHT is the leading provider of state-of-the-art technology for hygiene and food safety. Our unique systems offer efficient, effective and sustainable solutions for your hygienic challenges. We develop both individual and integrated hygiene solutions for your company. We are always there for you and we support you through our actions, professionally and reliably. Hygiene and food safety is our passion. We care about our customers, our suppliers and our people – we measure our success by the way we touch their lives. Because we care, we design innovative and holistic solutions. Tel: +27 861 777 993 | info.za@pht.group | www.pht.group
QUANTUM COLOURS SA
• Supplier to the hospitality trade and food factories • Service excellence, Your No. 1 industry leader for the most comprehensive ranges of both • Quality, portion controlled products synthetic and natural colours – used in food, pharmaceutical, cosmetic and (chilled/frozen /dried) industrial applications. Full demonstration of exclusive machines will be strategically positioned on the stands and this • Innovation & Flexibility Our technical team is available towill shade and receive a great deal of attention which colour match to specific requirements and / or • Meat & chicken products tailored for will be of great interest to you our customer. We look forward to seeing you at the show. special applications in the food industry THE BMPE TEAM Pantone references and to give legislative support on colours. • Dried meat products – real meat www.quantumcolours.com real flavour! Manufactured, marketed and distributed under Tel: +27 (0)11 032 8600 licence of SPECTRATEC INC. CANADA email: sales@dinnermates.co.ca Tel: +27(0)15 516 1514 email: factory@dinnermates.co.za/www.dinnermates.co.za
Canada . South Africa . Ireland . Germany . Australia . UK
FOOD RE VIEW | July 2021
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