Food Review June 2020

South African

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Journal for food and beverage manufacturers JUNE 2020 Vol. 47 • No. 06

Risk management

Will your facility pass the COVID-19 test?

Wine

Design labels for maximum shelf-shout

Packaging

Plastic bags come out tops

Always the right forklift truck.

Simply rent.

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Whether short-term, long-term rental or financing – we offer you individual solutions that are tailored exactly to your needs and that guarantee you maximum flexibility and financial independence.

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CONTENTS JUNE 2020 | Vol. 47 • No. 06

PAGE

15

PAGE

12 “Inoxpa’s wide range of CIP equipment is suitable for the cleaning processes of all types of processing installations in the food and pharmaceutical industries. In this space, strict cleaning results are required to ensure product quality”

Managing risk is the key to success 6

NEWS

30

TECH TALK

VR technology supports the food industry

Transformative systems for the future

ADM commits to sustainability goals

Glymo legislation to impact flexible packaging

New-generation silicone emulsion hits the shelves

31

FATS & OILS

Maximise the quality of your frying oil

Tomra’s digital publication tackles operational challenges

9

INDUSTRY TALK

Are you ready for the vegan revolution?

Local F&B production is the way forward

32

WINE

Is it time for you to consider renewable energy?

The failproof way to squeaky clean tanks

11 COVID-19

Self-adhesive substrates for modern wines

A quick guide to recovering debt

Sidel’s technology impacts bottling efficiency

14

RISK MANAGEMENT

36 BEVERAGES

Do you understand the no work, no pay option?

Krones offers craft beer in a can

Limiting risk is the key to success

Ensure a successful start to your business

Manage people safely during COVID-19

37

FLEXIBLE PACKAGING

Rockwell launches assessment hub

What is the top packaging trend for 2020?

All your engineering support needs under one roof

Liquid cartons are the future

Berry commits to sustainability

LTL launches health and safety audits

SA ranks third for global cybercrime

Study confirms low impacts of recyclable plastic bags

PAGE

24

CONVENIENCE FOOD PROCESSING

A crunchy product is a perfect product

The importance of sanitary finishes on blades

Meet Heat and Control’s new impingement oven

A steam boiler for every situation

28

Turning your product ideas into reality June 2020 | Food Review

3

EDITOR’S COMMENT

EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmedia.co.za Layout & Design: Andipha Nkoloti +27 (0)11 877 6168 andipha.nkoloti@newmedia.co.za Contributors: Deirde Fryer and Quinton Swart ADVERTISING Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmedia.co.za

Food safety is everyone’s business

W

orld Food Safety Day (WFSD) was celebrated on 7 June 2020. The event aims to draw attention and inspire action to prevent, detect and manage foodborne risk; contribute to food security, human health, economic prosperity, agriculture, market access, tourism and sustainable development.

Following the success of the first celebration in 2019, WFSD reinforced the call to strengthen the commitment to scale up food safety made by the Addis Ababa Conference and the Geneva Forum in 2019. The theme of this year’s event was ‘Food Safety, Everyone’s Business’.

The Department of Health, in partnership with the Consumer Goods Council, Dairy Standards Association, Association of Food Scientists and Technologists, and other stakeholders, maintains that everyone has a role to play in the food chain – from farm to table – keeping food safety on the public agenda and reducing the burden of foodborne diseases globally.

The Food Review team would like to thank all our food safety heroes – especially in the face of the difficult operating procedures caused by COVID-19 and lockdown measures.

South Africa is in the throes of a bitter cold spell. In the June edition, we focus on some of the issues that can breathe warmth into your operating procedures. Offsetting risk is one of the biggest challenges facing our sector today, but industry partners like Bureau Veritas NSF and LTL Consulting offer sure-fire solutions to keep your facility risk-free. Turn to page 15 for more information on what is on offer.

Lockdown has led to a resurgence in the popularity of restaurant-style meat products that can be made at home. Available in numerous varieties, these products have become the cook’s secret to replicating a

Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmedia.co.za

gourmet homecooked or restaurant-quality meal in minutes, rather than hours. It is this convenience factor that’s driving the growth of this market. Don’t miss the latest technology from Heat and Control on page 28.

Nothing warms up cold winter nights like wine, and the label industry is making great strides in making your products stand out from the crowd. Lebone Paarl Labels (page 34) talks about how retail shelf shout is key to increasing sales, and how packaging is a critical element to differentiate products to catch consumers’ attention.

We end this edition with some great news on the packaging front. The South African plastics industry welcomed recent findings released by the CSIR, confirming that reusable plastic shopping bags have the lowest environmental footprint compared with carrier bags made from alternative materials. Turn to page 40 now for the full story!

I hope you enjoy this edition of Food Review.

As we move further into a state of normality, we want to reiterate our commitment to our readers, advertisers and the broader industry!

Don’t hesitate to contact me if you have any suggestions for us. You can reach me at maryke.foulds@newmedia.co.za.

Happy reading and stay warm and safe.

Sales Executive: Candida Giambo-Kruger +27 (0) 71 438 1918 càndida.giambò-kruger@newmedia.co.za INTERNATIONAL SALES Germany/Austria/Switzerland: Eisenacher Medien Erhardt Eisenacher +49 228 249 9860 info@eisenacher-medien.de Italy: Ngcombroker Giacomo Rotunno +39 370 101 4694 g.rotunno@ngcombroker.com Taiwan: Ringier Trade Media Sydney Lai +886 4 2329 7318 sydneylai@ringier.com.hk CIRCULATION Circulation Manager: Felicity Garbers felicity.garbers@newmedia.co.za PUBLISHING TEAM General Manager: Dev Naidoo Production Controller: Mandy Ackerman Art Director: David Kyslinger JOHANNESBURG OFFICE New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 877 6198 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published by New Media, a division of Media24 (Pty) Ltd MANAGEMENT TEAM MANAGING DIRECTOR: Aileen Lamb COMMERCIAL DIRECTOR: Maria Tiganis BRAND STRATEGY DIRECTOR: Andrew Nunneley CHIEF FINANCIAL OFFICER: Venette Malone

@foodreview13 SA_FoodReview @SA_FoodReview

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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.

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

Dr Heidi Grimmer

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Food Review | June 2020

Managing director of Symrise South Africa; chairman of SAAFFI.

Rudy McLean

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

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

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

Gail Angela Macleod

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

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Food Review | June 2020

Lissner Engineers + Architects is ushering in a new era with the innovative use of VR technology

VR technology provides decision making support

A

s a specialist in the field of production planning for the food industry, Lissner Engineers + Architects uses VR technology to simplify, accelerate and reduce concept design and fine-tuning.

3D glasses offer a visual experience that walks clients through complex production planning processes before they are even created. This new service provides important decision-making support.

One of the unique strengths of the company is the implementation of construction work during operation.

Dennis Lissner emphasises, “We don’t see ourselves as a classic firm of architects. As a specialist in production planning and in particular for the meat industry, we plan optimal operational processes. We ensure smooth workflows of product and staff by designing the shortest possible paths and avoiding points of intersection. Only when planning for the production area is completed, can the planning of technical equipment and construction be continued. The new VR technology provides a very effective support for this process.”

The VR planning tool, presented for the first time by Lissner Engineers + Architects at IFFA 2019, enables the three-dimensional representation of complex 2D plans and thus makes them easier to follow. With the help of 3D glasses, customers can immerse themselves in the virtual world of construction planning. They can visually experience the locations and dimensions of machines and systems in their intended position and take a virtual walk through the facility before construction begins.

The comprehensive digital model reproduces large and complex machines in their intended locations and to scale. This enables a realistic, spatial view of machine installation, layout and dimensions, and provides a run-through of process workflows. By using the VR planning tool, Lissner Engineers + Architects’ solutions for production systems in the food industry are perfectly adapted to each location in order to maximise productivity.

At the same time, system limitations can be determined. Tobias Lissner explains, “Our 3D tool makes complex relationships and interfaces understandable and can pinpoint planning risks right from the outset – this makes it much easier for our customers to make important decisions.” •

NEWS

ADM commits to reduce water intensity and landfill waste

A

s part of an aggressive plan to continue to reduce the company’s environmental footprint, ADM announced commitments to reduce water intensity by 10% and achieve a 90% landfill diversion rate by 2035.

Juan Luciano, chairman and CEO, says, “Companies like ADM are playing a critical role in supporting and maintaining the global food chain. Even amid these global challenges, we are continuing our work to ensure that the natural

resources on which we depend remain strong and vital in the years to come.” The new targets align with the United Nations Sustainable Development Goals and will be achieved through reusing and recycling water and finding alternative uses for waste.

It follows ADM’s original 15x20 plan, unveiled in 2011, in which the company committed to perunit improvements in energy use, greenhouse gas emissions, water and waste-to-landfill by 2020. •

For all your plant lubrication needs

L

ubrication Engineers (LE) South Africa can assist companies in protecting their equipment with proper lubrication and accessories. “We have been issued our essential services permit as a critical repair supplier, so we can meet customers’ needs even under lockdown,” explains Callum Ford, national marketing manager at LE South Africa. “This is important because some of our clients are still operating while others have put their plants on care and maintenance.

In both cases, proper lubrication is critical,” Ford explains. For clients in essential industries, like food, agriculture and water treatment, it’s important to have access to lubrication products that will allow them to continue running their businesses.

If a bakery can’t purchase food-grade lubricants for their ovens, they can’t comply with food production regulations and have to shut down. This puts food security and supply chain management at risk, as well as clients’ businesses. On the other end of the spectrum, many businesses deemed nonessential have had to close their doors for the lockdown period, but they cannot fully shut down machinery without risking long-term damage and Callum Ford enormous financial expense. •

Pledge to minimal waste recognised

L

ycored’s pledge to reducing waste has been recognised by one of the world’s premier business awards.

The company offers a range of ingredients for food and nutrition applications and is committed to minimising waste. Lycored grows nonGMO tomatoes and extracts oleoresin for supplement and nutrition products.

These include Lycomato, a supplement-ready blend of carotenoids, tocopherols, and phytosterols. The extraction process is designed to keep the rich nutrients as close as possible to their natural form while maximising their inherent potency and amplifying their natural synergy. The award, known as the Stevies, is given

annually by the American Business Awards organisation to celebrate the achievements of companies worldwide.

Lycored’s commitment to minimal waste has been recognised with a bronze award for Product Innovation and will be presented at a virtual ceremony in August 2020.

“Lycored believes that we need to make the best possible use of everything nature gives us. From seed to final product, we adopt a holistic philosophy and are committed to minimising waste. We’re delighted to have been recognised with a Stevie, which is one of the most prestigious awards a company can receive,” says Zev Ziegler, head of global brand & marketing health at Lycored. •

The secret is out!

S

pier’s Secret Sparkling has been rewrapped with an eye-catching look. The chic new label features floral elements, and strikingly elegant typography coupled with a classic Champagne-style cork replacing the former bottle cap. •

June 2020 | Food Review

7

NEWS

GLYMO legislation outcome to shape packaging in 2020

C

Laminated food pouches

onsumers expect the food industry to provide safe products which comply with the latest legislation. FEICA already recommends avoiding the use of epoxy silanes in food-contact applications, and the European Union is expected to set new limits during this year. These limits will require complex testing methods that lead to challenges for converters and packaging manufacturers.

Thanks to Henkel’s longstanding experience in food-safe packaging, the company has been able to develop a new range of laminating adhesives free of epoxy silanes and a new test method that requires a combination of several sophisticated analytical techniques to detect epoxy silanes and its degradation products.

Epoxy silanes, like GLYMO and GLYEO, are adhesion promoters used in food packaging, for example for laminated pouches that must be resistant to sterilisation and hot filling. In some cases, it is also used for microwaveable packaging. These adhesion promoters have very favourable attributes,

which is why they can be found in a variety of applications. They increase the adhesion between aluminium and polyolefin films and maintain the bond strength even at elevated temperatures.

As GLYMO is used in a wide variety of food-contact applications, the European Food Safety Authority (EFSA) had a closer look at existing toxicological data. In 2017, it concluded that GLYMO must be considered to have genotoxic potential.

“The European Union is now working on a legislative framework for 2020 to regulate the use of epoxy silanes according to their genotoxic potential. The deadline is envisaged for September 2020. This will raise demand for suitable alternatives,” says Dr Monika Toenniessen, head of food safety compliance – global food safety, product safety and regulatory affairs at Henkel. FEICA, the Association of the European Adhesive & Sealant Industry, already recommends replacing the adhesion promoter as soon as possible. •

New-generation food-contact silicone emulsion announced

D

ow has introduced an innovative waterborne silicone emulsion that brings improved performance levels to food processors and suppliers across a wide range of direct and indirect foodcontact applications.

“The global food processing industry is looking for solutions that address three key market needs: Flexibility to respond to evolving consumer trends, improved productivity, and safe operations,” says Arturo Cuellar, global market manager for performance chemicals at Dow Consumer Solutions.

“DOWSIL 8024 Food Contact Release Emulsion meets these needs, as it provides customers with a distinct set of performance attributes, including low use levels, high release and lubrication

8

Food Review | June 2020

efficiency, low volatility, and adheres to major global and regional food-contact regulations and certifications to keep operations efficient and customers safe,” notes Cuellar. Heat-resistant, odourless, non-staining and non-corrosive, DOWSIL 8024 Food Contact Release Emulsion enhances performance and brings versatility to the food processing industry. It can be diluted with water to adapt its properties to meet specific customer needs. DOWSIL 8024 can be used as a release agent for paper, plastic, and rubber food container parts and as a lubricant for food conveyors and transfer belts.

It is also an anti-blocking agent for paper and plastic sheets and used as an additive in organic-based formulations. •

I N D U S T RY TA L K

Lucrative opportunities for plantbased food manufacturers

Astute business owners and entrepreneurs are always on the lookout for the next big thing. According to new research, one candidate for this title is vegan cheese.

P

roVeg International, a food awareness organisation based in Berlin, Germany

Pasta with vegan creamy chia cheddar sauce

recently conducted a large-scale

consumer survey across nine European countries to identify priorities for product improvement and development in the plantbased food market1.

The research identifies several gaps in the market that South African food manufacturers should be taking advantage of.

For predictions on the general growth of plant-based products, manufacturers can look to the market for plant-based meat alternatives, which is predicted to double within the next five years. According to figures provided by Markets and Markets, this market was valued at $12.1 billion in 2019 and is predicted to grow at an annual rate of 15%, reaching almost $28 billion by 2025.2 Market insiders will tell you that this is a very conservative estimate, pointing to the fact that Beyond Meat currently has a market capitalisation of $9 billion alone. The global meat market, by comparison, is only predicted to grow by 3% per year3.

When looking for specific gaps in the market, the research sheds some light. In Europe, plant-based cheese is the product that was highlighted as the biggest opportunity for plant-based food producers.

According to Verena Wiederkehr, head of food industry and retail at ProVeg International, who oversaw the research, “The data supports the view that good quality, affordable, plant-based cheeses have a good chance of penetrating, capturing and retaining a large part of this fastgrowing and lucrative sector.”

The opportunity for South African manufacturers is two-fold. Firstly, gaps have been identified in the European market, and there’s good reason to think these export opportunities exist elsewhere. Additionally, there is an opportunity to be the first mover in some of these categories locally; for example, all of the plant-based cheeses that are available in our large retailers are currently imported.

Infinite Foods, the local importer and distributor of world-leading plant-based based products like Beyond Meat’s burger, mince and sausages, Miyoko’s plant-based butter, Nature & Moi plant-based cheese, and recently Oatly oat milk, agrees with the ProVeg findings.

“Research like this is very interesting to us - it confirms a lot of what we have been seeing and we are working hard to create partnerships

with local producers to bring more home-

African branch of ProVeg, is optimistic about

grown products to the market in the categories

the involvement of local firms in this growing

mentioned in the ProVeg report”, Infinite COO

segment, “The only major local manufacturer

Neil Taylor says.

that is taking advantage of this market is The

The work ProVeg is doing has already had

Fry Family Food Co., who is exporting some of

some impact in South Africa. In 2019, South

the world's best meat alternatives - like their

African meat company Feinschmecker Deli

Chicken-Style Burgers and Nuggets - from

Meats consulted with ProVeg before they

their base in Durban. Local production costs

became the first local meat producer to

are significantly lower than those in Europe

market a plant-based meat replacement

and America, where most of these products

product when they launched Gudness - a range

are being made, and there is no reason that

of plant-based deli slices. “After talking to the

more South African firms can’t enter - and

team at ProVeg, I had a better understanding

even lead - this relatively new and rapidly

of the benefits of moving towards more plant-

growing market.” •

based offerings,” recalls Alistair Hayward, managing director of Feinschmecker. He is quick to add, “Plant-based products are not just there for vegans or vegetarians - most of the growth in this category has been driven by people who still eat some meat, but are trying to cut back - or just trying new options that are more sustainable.”

Along with plant-based cheese, other opportunities in the plant-based segment that were highlighted by the report include plant-based egg and plant-based convenience meals. Donovan Will, director of the South

1 “European Consumer Survey on Plant-Based Foods”.

ProVeg International . 2020. https://proveg.com/wpcontent/uploads/2020/06/PV_Consumer_Survey_ Report_2020_030620.pdf 2 “Plant-based Meat Market by Source (Soy, Wheat, Pea, Quinoa, Oats, Beans, Nuts), Product (Burger Patties, Sausages, Strips & Nuggets, Meatballs), Type (Pork, Beef, Chicken, Fish), Process, and Region - Global Forecast to 2025”. MarketsandMarkets. 2019. https:// www.marketsandmarkets.com/Market-Reports/ plant-based-meat-market-44922705.html 3“How Will Cultured Meat and Meat Alternatives Disrupt the Agricultural and Food Industry”. A.T. Kearney.

2019. https://www.kearney.com/documents

June 2020 | Food Review

9

I N D U S T RY TA L K

Boost local food & beverage manufacturing Countries across sub-Saharan Africa are actively seeking to reduce their dependence on food imports and grow local manufacturing. This points to future demand for food and beverage processing machinery and equipment across the continent.

T

he need to step up local production has

consumer market, is currently facing slow

become more pressing as the current

domestic economic growth. Manufacturers

equipment for the manufacture of food and

Whitehouse notes that most machinery and

crisis grounds international flights,

are now challenged in controlling production

constrains air cargo capacity and potentially

drink in South Africa is imported. As South

costs while still meeting consumer demand,

increases the cost of imports. This is according

which has remained steady. This could see

Africa is a key gateway into the rest of the

to Liz Whitehouse, MD of African market

more investment in advanced technologies

researchers Africa House.

African food imports, expected to top $110 billion annually by 2025, are seen as increasingly unsustainable. Bolstering local production capacity is regarded as key to economic growth as the continent’s population booms and rapid urbanisation takes place. The growth of urban middle-class consumers in Africa could lead to $645 billion in growth in consumer spending between 2015 and 2025 – $167 billion in food and beverages, McKinsey reports.

“Across sub-Saharan Africa, we see a trend for governments to move away from food imports, and incentivise improved agriculture, agro-processing and food and beverage manufacturing locally,” Whitehouse points out.

Cameroon’s ministry of commerce recently announced plans to suspend the importation of about 50 products; Angola’s Produção Nacional, Diversificação das Exportações e Substituição das Importações (Programme to Enhance Production, Diversify Exports and Substitute Imports; PRODESI) seeks to replace imports with locally manufactured goods and diversify exports; and last year Nigeria clamped down on funding for food imports. “We expect to see moves along the same lines in countries like Mozambique and Tanzania, so there will

to boost efficiencies and help manufacturers control costs.

South African food manufacturers are looking to the export market, and will likely focus on technologies that support product consistency and quality to meet global food standards.

FAST FACT

The South African government is prioritising the sector: food and beverages is the biggest component of South Africa’s manufacturing industry, with the government actively encouraging further development of agriculture and the agroprocessing sector.

South Africa’s department of trade and industry has, in the last three years, funded the food-processing sector to the value of R736 million in incentives, while its Enterprise Investment Programme (EIP) incentive has disbursed funds of R636 million and facilitated investments of R3.7 billion in the sector, and a cooperative incentive scheme has disbursed more than R100 million in support of agro-processing.

In addition, two major projects in food processing benefitted from tax incentives to the value of R1.1 billion.

machinery and equipment into these

IMPORTED MACHINERY, EQUIPMENT NEEDED FOR GROWTH

markets, as entrepreneurs start entering the

While efforts are under way to stimulate agro-

manufacturing arena,” Whitehouse explains.

processing and manufacturing capacity, most

be opportunities to supply manufacturing

South Africa, despite its sophisticated food manufacturing sector and strong

of the necessary manufacturing machinery and equipment is not produced locally.

region, this equipment is also sold out of South Africa into sub-Saharan Africa. “Companies in Southern Africa would look to South Africa as their source of foreign machines and equipment, and demand is likely to pick up as their manufacturing capacity grows,” she says.

“In 2019, South Africa’s imports of machinery for the industrial preparation or manufacture of food or drink amounted to R1.8 billion.

Importantly, this reflects a 64% increase in value over a five-year period from 2015. Exports from South Africa of machinery in this tariff heading to SADC amounted to R407 million in 2019.”

SA: A GATEWAY TO SUBSAHARAN AFRICA South Africa remains a strategic gateway between sub-Saharan Africa and the rest of the world, which is why delegates from across the continent converge in South Africa at international exhibitions and conferences such as food & drink technology (fdt) Africa. fdt Africa 2019, which was co-located with IFAT Africa and analytica Lab Africa, attracted over 8 000 visitors from across the continent to assess products and services from 65 exhibitors from 13 countries and view country pavilions hosted by China, India and Germany.

“There is keen mutual interest in boosting trade between global and southern African businesses. food & drink technology (fdt) Africa, which covers the entire food and drink value chain, including processing, packaging, filling and logistics, is proving to be a key networking opportunity and product showcase for African decision makers,” Whitehouse says. food & drink technology (fdt) Africa, the biennial trade fair for the pan-African food & beverage sector, will be back in Johannesburg, South Africa, in 2021. The fourth edition of this successful exhibition will be held from 13 to 15 July at the world-class Gallagher Convention Centre in Johannesburg.

The trade fair and its accompanying programme, including a high-quality exhibitor forum, is the third successful offset of Messe München’s drinktec, the world’s leading trade fair in the beverage and liquid food industry. •

10

Food Review | June 2020

I N D U S T RY TA L K

Your quick guide to recovering debt It is no secret that economies around the world are suffering due to the global COVID-19 pandemic. Food Review spoke to Christine van Zyl of Christo Coetzee Attorneys about the tremendous impact of the pandemic on small, medium and large businesses.

M

any firms find themselves in the

“A liquidation application should be carefully considered as various factors need to be taken into account, such as whether your claim is secured or unsecured…”

precarious position of not having the cash flow to pay their suppliers or,

in the case of a supplier, their customers not paying them.

As a supplier, you are entitled to payment for the services or goods you have delivered. The question, however, becomes how you recover at least some, if not all, of the debt owed to you?

There are different legal remedies available to you to help recover debts incurred by your customers. In the same vein, as a customer, you

of first instance if you suspect that the company

have an obligation to pay your suppliers and

is trading in insolvent circumstances and you

if you owe money to your suppliers, you need

can either convince the court that the company

to understand the legal remedies which your

is unable to pay its debts or you have demanded

suppliers may use in order to attempt to find an

payment and no payment or compromise has

amicable solution for all parties involved.

been received within three weeks. A liquidation

As these are trying times for all companies,

application should be carefully considered as

it is recommended that you approach a legal practitioner, who will assist you in discussions with your debtors and/or creditors.

As mediators we help you to initiate these discussions and ensure that such discussions reach a fruitful conclusion, helping the

or not be viable, you may enter into litigation against the debtor. The process is usually initiated by a letter of demand, followed by the issuing of summons for the payment of the

parties negotiate a payment plan, either in instalments or for future payment through an acknowledgement of debt.

This type of approach will likely render the best results, allowing the company to build its cash flow, thereby ensuring that any debts are settled in full, with the added benefit of

debt. Once an order is granted in your favour, a warrant of execution can be issued. The Sheriff will approach the debtor and request that the debt be settled. Should the debtor not be able to settle the debt, moveable assets will be attached by the Sheriff and sold at auction to raise the money necessary to settle the debt.

retaining the important relationships you have built with your suppliers and customers.

Once the parties have reached an amicable agreement to settle the debt, such agreement is encapsulated in a contract, ensuring that there is no misunderstanding between the parties.

C C

Should an amicable approach have failed

In the event that the Sheriff does not raise a sufficient amount to settle the debt or did not find disposable property, which would be

various factors need to be taken into account, such as whether your claim is secured or unsecured and whether there is a chance that you would need to contribute toward the costs of the liquidation proceedings. Liquidation applications is the most radical step in debt collection, because it may ultimately result in the winding-up of a company.

It is an unfortunate reality that, in our current economic climate, your company may be faced with some form of debt collection, whether you are initiating the debt collection or are on the receiving end of it. We are able to assist you through this difficult time and provide you with legal advice that is customised to your needs. •

sufficient to satisfy the debt, you may apply to the court to have the company liquidated.

Liquidation proceedings may also be a remedy

Christo Coetzee Attorneys – www.christocoetzeelaw.co.za

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

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

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

June 2020 | Food Review

11

C O M PA N Y F O C U S

CIP system offers greater control Inoxpa’s wide range of CIP equipment is suitable for the cleaning processes of all types of processing installations in the food and pharmaceutical industries. In this space, strict cleaning results are required to ensure product quality.

T

he company’s range of mobile CIP

cleaned simultaneously. Sizing the tanks

chemical products. It is also important

units means they can be moved

for a chemical product or water is very

to guarantee the flow rate to ensure a

closer in proximity to equipment

important so that different lines are fed

suitable mechanical cleaning effect.

and installations when cleaning is required. Electrical resistances are

simultaneously during operation.

The production quality department

“Our customers are increasingly requesting reports on each cleaning

normally used for heating and tanks

needs to work in conjunction with a

process to ensure that the process

with volumes up to 500l and equipment

chemical product manufacturer to

was carried out correctly. This makes

can be either manually operated

choose the right cleaning products for

it essential for CIP units to be fully

or automatic.

its production plant to ensure that it is

automatic, using scheduled programmes

cleaned correctly.

for cleaning different installations or

A portfolio of static CIP units are available, with all components (pumps, valves, heat exchangers, and instrumentation) mounted on a base frame. The set-up also includes the control board. With tanks placed directly onto the floor, Inoxpa can supply the CIP base frame and customers can buy tanks from local manufacturers.

The range can use one tank or even between five and six tanks. The

products. Automatically operated CIP

“Inoxpa will either select or design the CIP equipment that can operate with those cleaning products, varying the time, temperature and concentration in accordance with the technical specifications of the chemical products”

equipment can have specific tanks for

and disinfectant.

Equipment can be designed to

risks,” says Bruce Hazewindus, managing director Inoxpa SA. Inoxpa supplies CIP units for the food, cosmetic, and pharmaceutical industries, where there are specific demands in terms of operations and

process is carried out correctly, and

select or design the CIP equipment

to record the operator in charge of the

that can operate with those cleaning

cleaning programme activation. •

products, varying the time, temperature

simultaneously. A CIP unit will have as

and concentration in accordance with

many lines as production lines to be

the technical specifications of the

Proper cleaning is essential to maintain a safe and hygienic processing facility

Food Review | June 2020

exposing operators to unnecessary

contamination, to guarantee that the Once chosen, Inoxpa will either

clean just one line or several lines

12

process time, prevent errors, and avoid

level of automation to avoid cross-

acidic products, alkaline products, water, recovered water, purified water

systems can significantly reduce cleaning

Inoxpa – www.inoxpa.co.za

INOXPA SOUTH AFRICA (PTY) LTD

Tel 011-794-5223 Email sales@inoxpa.com www.inoxpa.com

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

Demystifying the no work, no pay option Employers must understand that COVID-19 and the national lockdown has not suspended employment rights, warns Grant Nirenstein, director at law firm Knowles Husain Lindsay Inc.

The pandemic has resulted in confusion about the rights of employees

“T

he disregarding of employees’ rights will prove to be a costly

mistake, especially now that the Commission for Conciliation, Mediation

“… disregarding of employees’ rights will prove to be a costly mistake, especially now that the Commission for Conciliation, Mediation and Arbitration (CCMA) has opened and labour courts are set to resume operations”

and Arbitration (CCMA) has opened and labour courts are set to resume operations,” Nirenstein explains.

“The restaurant industry, for example,

short time should judiciously consider

“These agencies will inevitably be

has been lawfully precluded from

their options, as an unreasonable refusal

inundated with referrals by employees,

operating during the lockdown period to

may in itself constitute a career-limiting

and transgressions will not be

date, so restaurant employees have been

decision,” he says. This is because cost-

sympathetically viewed.”

precluded from working,” he says. “This

saving measures such as these are

is a direct consequence of the lockdown

generally not contemplated by employers

much confusion among employers and

regulations and not the product of

who need not implement such measures.

employees alike, fuelled by misinformation

operational considerations on the part of

Failing to agree to an employer’s request

about employment obligations.

any employer.”

in these circumstances may lead to

He notes that recent weeks have seen

A key principle for employers to

This situation – referred to as the

retrenchment proceedings in terms of

remember is that employment is a binding

supervening impossibility of performance

Section 189 of the Labour Relations Act –

contract, and they are not permitted to

allows ‘no work, no pay’ to be unilaterally

which is the third option for employers.

unilaterally change material employment

implemented by the employer. This

conditions – especially where this will

means an effective suspension of the

is exceptionally prejudicial, particularly

prejudice an employee.

employment relationship, often referred

in the context of a COVID-19-ravaged

to as ‘temporary layoff’.

economy,” he says. It is important to note

“Unsurprisingly, one of the material terms of an employment contract is

“A difficulty employers face is how to

“Commencing retrenchment proceedings

that intrinsic in legitimate Section 189

remuneration,” he says. “To amend the

deal with employees who refuse to agree

proceedings, options short of dismissal

terms of remuneration therefore needs

to a reduction of earnings or short time,”

must be considered and explored. In this

the agreement of the employee.”

says Nirenstein.

context, payment reduction and short

To understand how the principle of ‘no

There are effectively four options for

time can be implemented as an alternative

work, no pay’ may be applied, a distinction

employers. The first is not to change the

to dismissal, failing which retrenchment

must be drawn between two common

terms of employment, which under the

would be the fallback position. The

scenarios. One is where the employer

circumstances may not be feasible. The

fourth option is to consider liquidation or

is taking steps to salvage the viability

second option is to implement a ‘no work, no

business rescue proceedings. •

of their business in the face of reduced

pay’ policy, which is more prejudicial than

income, and the other is where employees

reduced earnings or moving to short time.

are lawfully prohibited from working during the lockdown period.

14

Food Review | June 2020

“Employees who refuse to agree to a payment reduction or imposition of

Knowles Husain Lindsay Inc www.khl.co.za

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

Managing risk is the key to success The food industry in South Africa is facing major challenges due to the lockdown – introduced to limit the spread of the coronavirus. NSF, an international, independent public health and safety organisation, is here to help.

T

he restrictions that most countries, including South Africa, were forced to introduce have severely impacted

the food industry. Globally, consumers’ buying patterns have changed and in turn have put strain on the food supply chains to respond to demand. Restaurants and other

FAST FACT

Contact NSF Africa technical manager for food manufacturing, Jason Nyman, at jnyman@nsf.org for advice on how to reopen your business safely.

food service outlets have been negatively affected to the extent that many of these face permanent closure.

South Africa’s food manufacturing industry has obviously faced similar challenges.

Production facilities and pack houses have had to focus a lot of attention on changing the way they operate, to ensure social distancing and new working practices to protect the wellbeing of staff.

With South Africa entering its winter period and the rate of infection increasing, this is of particular concern to all sectors and employers within the food and beverage industries.

Although the World Health Organization (WHO) has stated that COVID-19 is not known to be transmitted by food, it is still of the utmost importance that specific procedures, practices and rules be implemented at food manufacturing facilities to minimise the risk of the virus spreading amongst the staff and contractors at facilities.

New challenges have arisen in the sense that these facilities need to manage food safety in terms of supply chain, absenteeism and the introduction of temporary workers.

Locally, NSF is: Assessing how food retailers and manufacturers rate the risks their customers, employees and supply chains are exposed to due to COVID-19 through conducting audits and risk assessments at facilities that are not accessible on account of the virus.

NSF’S ROLE IN DEALING WITH THESE CHALLENGES NSF International has for the past 75 years been a global leader in public health and safety, working to protect the food we eat, the water we drink, the air we breathe, the health care products we use and the environment we all share. The organisation holds more than 75 unique accreditations, licenses and certifications, including ANSI, IAS and UKAS. On the international front, NSF offices are e.g. helping: • Restaurants, hotels, retail stores, museums and airlines to reopen their operations for business; • Manufacturers switch their production to medical supplies, including ventilators and hand sanitisers; • Pharmaceutical and biotechnical companies to develop, and obtain approval for, COVID-19-related medicines and testing devices;

Audits and audit schedules have been significantly affected by COVID-19.

The common GFSI audits conducted in South Africa remain the FSSC 22000 V5 and the BRCGS V8. Both of the scheme owners for these standards have allowed for extensions of their certificates to be granted online with the GFSI requirements.

This concession can be offered to any certified site that cannot be accessed due to the pandemic and has met the minimum criteria. The FSSC 22000 criteria for determining if an organisation is qualified for remote risk assessment is dependent on the number of nonconformities raised at the previous audit.

The BRCGS criteria outlines that where sites are currently certificated with a grade C or D, these are classified as ‘high risk’ and certificates may not be extended. •

• Food retailers and manufacturers assess COVID-19-related risks to their customers, employees and supply chains; etc.

NSF – www.nsf.com

June 2020 | Food Review

15

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

Restart Your Business with BV Bureau Veritas is on hand to support business resumption with appropriate health and safety conditions across all sectors. The company has developed a suite of solutions to support companies of all sizes as they restart business activity.

FAST FACT

Bureau Veritas is a prominent provider in testing, inspection and certification. Created in 1828, the group has more than 78 000 employees located in more than 1 500 offices and laboratories around the globe.

Bureau Veritas helps its clients to improve their performance by offering services and innovative solutions in order to ensure that their assets, products, infrastructure and processes meet standards and regulations in terms of quality, health and safety, environmental protection and social responsibility.

D

idier Michaud-Daniel, CEO, comments that the company’s role as an expert, independent

third party is critical to creating the conditions for trust during the global restart period following the pandemic.

He says, “Bureau Veritas is committed to deploying all efforts throughout the world to help its clients protect the health and safety of employees and customers. Our geographical presence in 140 countries and unrivalled experience in certification processes are considerable assets as they enable us to provide companies, public authorities and society as a whole with our services and our in-depth knowledge of local specificities and regulations.” been developed in collaboration with a range of experts

procedures put in place for the resumption of activity meet local and international regulations, as well as recognised best practices - Confirm that the procedures defined are relevant to the specific needs of the company’s area of business, and that they are effectively implemented - Deliver a certification or conformity label representing its role as a trustworthy independent third party.

This digital platform offers a suite of solutions enhanced by a digital risks specific to all places where people live and work, from construction sites and factories to offices, hospitality,

and stakeholders to

restaurants, shops and public facilities.

support companies

The ecosystem includes operational

and government

assistance tools for companies who want to

recommence

reassure stakeholders of their compliance

operations with the

with regulations to ensure their health and

legislated health

safety are safeguarded.

protocols and sanitary Sal Goven

der

BUREAU VERITAS’

“This digital platform offers a suite of solutions enhanced by a digital ecosystem, designed to address the risks specific to all places where people live and work”

16

- Ensure that health, safety, and hygiene

ecosystem, designed to address the

Restart Your Business with BV has

conditions in place.

OBJECTIVES ARE TO:

Food Review | June 2020

Leveraging on its expertise in certification processes and management of health, safety and hygiene risks, Bureau Veritas is committed to supporting economic recovery and robust business practices.

Sal Govender, vice-president for Bureau Veritas Southern Africa, commented, “We are here to support our valued customers resume their business operations in a safe manner, with the health and safety protection of their employees and clients being our top priority.

“Using industry leading local and global expertise, we will conduct independent risk assessments and audits, putting the requisite health, safety, and hygiene steps in place to ensure their business is compliant with local and international regulations. We remain committed to the construction, mining and commodities, manufacturing, healthcare (pharmaceutical), buildings and infrastructure, agriculture, food, oil and gas, marine, power and utilities sectors.

We can assure our stakeholders the successful resumption of their business is of crucial importance to us as a trusted partner, working together to create a safer and more sustainable environment.”

The head office for Bureau Veritas Southern Africa is based in Johannesburg; with branches in Cape Town, Centurion, Durban, and Pretoria; and laboratories in Cape Town, Centurion, Durban, Johannesburg and Richards Bay. •

A Certificate of Compliance and a Site Label Sticker complete with QR code and validity date, both valid for a six-month period, will be issued acknowledging regulatory compliance.

Bureau Veritas www.bureauveritas.co.za

MEETING CONSUMER DEMAND FOR SAFE, HIGH-QUALITY FOOD At

Bureau Veritas, we provide the testing, inspection and certification (TIC) services you need to secure your supply chain, and to ensure the safety and quality of your food production practices. We remain committed to responsible practices, full product traceability and compliance with stringent regulations.

Our more than 78 000 employees work around the clock, and across the globe, to ensure the absolute highest standard of food safety. From sunny South Africa to bustling Buenos Aires, Bureau Veritas is proud to be shaping a world of trust!

Contact us now for analytical testing and certification of your food-related products

With our world-renowned SANAS-accredited laboratories, Bureau Veritas is a global leader in providing analytical testing services on food-related products. We specialise in: • Food Safety Testing • Microbiology Testing & Nutritionals • Drinking Water Testing • Chemical Residue Testing • Disinfectants & Sanitiser Testing Bureau Veritas Certification Services offered for food-related products include: • ISO 22000 • FSSC 22000 • GFSI Audits • SMETA 4 Pillar Audits • HACCP Compliance Audits • Customised Supplier Audits

BUREAU VERITAS...

SHAPING A WORLD OF TRUST

Food Certification | Sadiq Mohamed +27 79 740 4159

Food Testing | Peter Moopeloa

sadiq.mohamed@bureauveritas.com

+27 81 399 9737

Website: www.bureauveritas.co.za

peter.moopeloa@bureauveritas.com

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

COVID-19 workplace solutions launched People management solutions company, PRP Solutions has launched a range of solutions for companies and organisations faced with new challenges for managing people safely in the workplace during COVID-19.

K

riya Govender, CEO of PRP Solutions says that managing workforces of varying sizes and from remote locations, has the added challenge of adhering to health and safety

requirements when re-opening for business.

“Companies in South Africa are faced with unparalleled requirements which must be followed as additional lockdown phases are introduced. These solutions have been developed

What do you want to create today?

with the specific intention of assisting companies to effectively manage the numerous protocols and requirements that must be followed. This ranges from screening people at their sites, access control and ensuring social distancing, and to track and trace workplace contacts.”

PRP’s COVID-19 workplace screening solution allows companies to screen employees via their mobile phone before they leave for work. Results are available in real-time to the employee and the manager alike. Screening is available on PRP’s Buzz app, which runs on any internet-enabled phone, and USSD which runs on any phone, ensuring all employees are covered.

Data is reverse charged resulting in no cost to the employee and allowing employees to participate even with no available data on their phone.

The screening solution is smart in that it can be set up to screen employees on the days that they are scheduled to work and relative to the start time of their shift. Managers are alerted of any employees that have not been screened by the

Across industries and applications, we design specialised solutions.

For 70 years our solutions set the standard for yield, efficiency, and safety across a wide range of industries.

Our smart and flexible conveying systems keep your line running smoothly. Our innovative, gentle and dependable conveying systems move, size, accumulate and proportionately feed product improving full line efficiency, reducing waste and optimising sanitation.

Whatever your conveying needs, we can meet it with precision and passion.

set deadline prior to work starting. A full audit trail and set of reports are available on-line, eliminating all paperwork. On-site temperature scanning can optionally be incorporated into the screening process. At risk persons can automatically be denied entry at the site by integrating with the access control system.

The PRP Buzz mobile app connects any person (employees, students, clients or member of the public) to any organisation supporting a host of self-service applications including time keeping with location data, COVID-19 screening, employee surveys, daily task management, leave applications, bulk communications, employee onboarding and signing of electronic documents. The app can also be used to remotely control a time clocking or access control device to avoid touching the device.

PRP Buzz is a web app that will run on almost any mobile device or desktop and supports reverse charged billing of cellular data to eliminate data costs for employees, students or clients.

As daily communication is critical given the new risks and dangers faced by employees, PRP’s bulk communications services allows companies to keep in touch with a widely spread workforce during COVID-19. Many employees are now working from home, on leave or working on remote sites, on staggered

www.heatandcontrol.com | info@heatandcontrol.com Cape Town +27 21 948 5934

work shifts, and without the normal supervision. PRP provides bulk communications via the PRP Buzz app notifications and SMS. An easy to use interface is provided to compose messages and send these according to various criteria such as organisation structure, payroll type, or individually.

18

Food Review | June 20201 SAFoodReview_June2020_88.5w x 262h_H&C.indd

7/05/2020 2:13:32 PM

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

“PRP’s Covid-19 workplace screening solution allows companies to screen employees via their mobile phone before they leave for work” Plugging into the increased demand for contactless technology, PRP has added a new range of Bee Series employee communications hardware devices that provide safe time keeping and access control at various sites during COVID-19.

The Bee Series device offers a range of touchless tag and biometric clocking options including proximity cards, NFC cell phone identification, Bluetooth, and iris and facial recognition. A thermal scanning peripheral automatically detects people with elevated temperatures and the device can prevent any high-risk person from entering a site. •

PRP Solutions – www.prpsolutions.com

A thermal scanning peripheral automatically detects people with elevated temperature

June 2020 | Food Review

19

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

Assessment Hub app asks all the risky questions Rockwell Automation has released a new app that will help operations managers, plant floor managers and IT/OT professionals gauge levels of operational risk within their connected infrastructures.

T

he Assessment Hub app covers

connected manufacturing operations rely

networks, automation assets

on robust, secure interconnected

and cybersecurity

infrastructures and assets – a

and has been developed

weakness at any point in this

to ensure that managers

chain can introduce significant

are more aware of the

operational risks. As factories

increased level of risks

and plants grow organically into

associated with the growing

a connected enterprise, it can be

expansion of connected

tough to keep track of precisely

workspaces and smart

what has been installed and its

manufacturing.

potentially negative effects on the

Available now for Android and iOS, the app asks a

enterprise should any issues arise.

“We have developed this

series of simple, intuitive

app to act as the starting point

and thought-provoking

for a more thorough plant

questions before delivering

assessment,” he continues,

a personalised low-,

“because in our significant

medium- or high-risk rating,

experience, from projects

relative to current industry

all over the globe, simple

best practice.

operational issues and risks can

According to Marc Baret, EMEA regional director,

often be indicative of larger,

“As factories and plants grow organically into a connected enterprise, it can be tough to keep track of precisely what has been installed” “By asking questions about networks, assets and security – even just a few simple ones, such as those used in the app, users can start to build a picture of where the potential risks are and then evolve and expand their operations in a more structured and well-managed environment.

The primary aim of the app and our Network Security Services is to help our customers build a more secure and robust architecture upon which future, more productive and more profitable operations can be based,” he concludes. •

more widespread

customer support and maintenance,

problems, which are not always that easy

at Rockwell Automation, “Modern

to predict or analyse.

Rockwell Automation www.rockwellautomation.com

Critical engineering support an essential part of production BMG has been authorised to provide engineering components and support services to essential service providers, during the country’s COVID-19 lockdown period.

A

part from the supply of necessary

us for a very long time. We all need to be

components, valves, tools and equipment, as

engineering consumables and

prepared for new, stricter operating conditions.

well as fasteners, food-grade lubricants and

components, the industry requires

Even small faults in design, operation and

maintenance chemicals.

ongoing maintenance and refurbishment

maintenance can have huge negative impacts

services, to ensure efficient productivity,

on the quality and safety of food products.

particularly as lockdown levels start to shift towards level 1.

“BMG’s solutions for the food and

A cornerstone of BMG’s service to the food and beverage sector is reliability engineering - starting with an assessment

beverage sector extend from processing,

of a plant’s operating processes and

where raw ingredients are transformed, to

budgetary parameters. BMG’s initial design

maintain pristine hygiene standards during

packaging, where products are enclosed

concept is enhanced by technical expertise

food and beverage manufacture, storage,

and protected for safe distribution. Our

for product specification, custom-design

packaging and transportation,” says Mark

engineering solution services help our

capabilities for improved productivity,

Barbour, group product and sales manager.

customers deliver on food safety and

timeous delivery of components, installation

environmental and energy-efficient

and commissioning, as well as support and

customers in all sectors, including the food and

initiatives, through the supply and support

maintenance of equipment. BMG also offers

beverage industry, to ensure that each plant

of components for light materials handling,

extensive customer training. •

is well-prepared to resume full production, as

belting products, gearboxes, motors and

soon as the government allows this. According

variable speed drives (VSDs), bearings,

to authorities, this virus is going to be with

seals and gaskets, power transmission

“Extra care must be taken by companies to

“We are currently working closely with our

20

Food Review | June 2020

BMG - www.bmgworld.net

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

COVID-19 health and safety audits launched

With 30 years in the industry, the LTL Group has evolved into an instrumental part of the food safety landscape in South Africa. Operational and technical manager Joubert De Roubaix speaks to us regarding the current situation and how the group can assist in mitigating foodborne risk.

C

OVID-19 is something the food,

we’ve introduced COVID-19 inspections

boasts a large national and international

beverage and packaging industries

coupled to post-cleaning walk-throughs.

footprint with laboratories located in

are going to have to deal with – even

During these inspections, we can take a

Midrand and Cape Town. “We can now

though this is unchartered territory for most

risk-based approach to your facility. Our

ensure that regardless of where the audit

of the industry.

internal auditors take environmental swabs,

takes place, we will get the samples to the

which will be tested at a SANAS-accredited

laboratory in a timely manner and our clients

we can find an affordable way to help

laboratory, using an internationally

will get their results as soon as possible.

the industry and the greater community,”

approved COVID-19 environmental test kit.”

The tests currently used by the labs to test

“With our experience and knowledge,

De Roubaix explains. “In addition to our

LTL has partnered with MLS National

for COVID-19 is a RT-PCR kit that can rapidly

usual hygiene, health and safety audits

Laboratories Services and Supplies, which

detect the SARS-COV-2 virus,” he enthuses.

“We want to work with our current and prospective clients to ensure that their facility and products are the safest they can be. All our auditors have the required knowledge and experience. We’ve implemented extra precautions to ensure the safety of the auditors as well as the industry and will guarantee that they follow the plans put in place by the facilities they audit, as well as our own. We are currently working with the following industries: retail, petroleum sites, QSR, restaurants, catering, manufacturing, hotels, farms, packhouses, abattoirs and more. Our aim is to work with our clients to ensure they are all doing what they can do to guarantee a continuous supply of safe food to our country while keeping the risk of COVID-19 transmissions as

“In addition to our usual hygiene, health and safety audits we’ve introduced COVID-19 inspections coupled to post-cleaning walk-throughs”

low as possible,” De Roubaix concludes. •

LTL – www.ltlconsultants.co.za

COVID-19 Inspections, Hygiene Audits, Health and Safety Audits

Take COVID-19 Environmental Swabs and tested at a SANAS Accredited Laboratory

Footprint in South Africa and Africa

Task@ltlgroup.global

082 853 2247 010 010 0685

LTL Group

LTL Group

Industries Retail Petroleum Sites QSR Restaurants Catering Manufacturing And More

ltl.group1

June 2020 | Food Review

21

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

Threat actors may face a lower chance of incurring consequences for their malicious activity

SA in top three for global cybercrime Reliance on the Internet and technology across multiple platforms has led to an expansion of communication options and created a wealth of opportunities for cybercriminals.

A

ccording to the latest Accenture

focus on South Africa by cyber threat actors

The rapid uptake in recent years in the use of

report, the attack surface has grown

is due to interconnected factors such as lack

mobile financial services among South Africans

tremendously and threat actors are

of investment in cybersecurity, developing

leaves users vulnerable to banking trojans and

cybercrime legislation and law enforcement

banking malware.

targeting local entities on all fronts.

According to Clive Brindley, a senior manager within the security practice at Accenture in Africa, South Africa has experienced a cross-

training, poor public knowledge of cyber threats – to mention a few,” says Brindley.

“Many developing economies consider

Ransomware has increased in popularity and is widely available for sale across the criminal underground for as low as US$100,

industry spike in cyberattacks in 2019, making

cybersecurity a necessity but are not

making it accessible even to the most unskilled

it a country with the third-highest number of

capable of investing sufficient funds as they

threat actors.

cybercrime victims worldwide. “Our research

battle to fight other social problems such as

found that approximately R2.2 billion a year is

high crime rates, inequality and poverty, as

larger entities typically able to afford to pay

lost to cyber-attacks,” he says.

well as high unemployment, and a shortage

higher ransoms.

“Card-not-present (CNP) fraud on South African-issued credit cards remained the

of skilled labour.”

Businesses that are capable and willing to

Advanced threat actor groups are targeting

Some threat actors may view South Africa as a testing ground for malware. Cybersecurity

leading contributor to gross fraud losses in the

invest in cybersecurity face shortages of trained

measures are not as robust in the country

country, accounting for 79.5% of all losses,” he

cybersecurity practitioners, which is hampering

compared to other countries globally.

states, adding that the country has seen an

South Africa’s ability to put measures in place to

What can be done?

increase of more than 100% in mobile banking

prevent and mitigate today’s advanced threats.

application fraud.

“South Africa has been slow to adopt legislation

security and threat intelligence has previously

to tackle cybercrime, and the National Assembly

been the preserve of large, well-funded

finally adopted the Cyber Crimes Bill in January

organisations; it is increasingly becoming

2020,” he says.

accessible and affordable to most businesses.

“South Africa has experienced a cross-industry spike in cyberattacks in 2019, making it a country with the third-highest number of cybercrime victims worldwide” “In addition to these worrying general trends, 2019 was a year in which a range of

Accenture suggests that while making use of

Accenture's ninth annual report on "The

THREAT ACTORS ARE TAKING NOTICE

Cost of Cybercrime,” reported that security

The report highlights Dark-Web related data

greatest cost savings compared with levels of

sources and hardly noted any threat actors in

spending (US$2.26 million). Security and threat

South Africa between 2010 and 2014.

intelligence are not only an important enabling

Between 2014 and 2016, this activity picked

intelligence and threat sharing provide the

technology for both discovery and investigation

different threat actors found success when

up slightly; and, from 2016 onward there has

activities but are valuable for understanding

attacking high-profile South African targets,

been a much higher focus on South Africa

threats and better use resources against

from Internet service providers to electricity

among the criminal underground than in

anticipated attacks.

providers. Overall malware attacks increased by

prior years.

22% which translated to 577 attempted attacks

“Counteracting internal threats is still

“These types of attacks include the use

one of the biggest challenges business

of ransomware, banking Trojans, BEC scams,

leaders face today,” Brindley concludes.

and carding fraud. The differentiator is that

“Organisations need to place greater

WHY IS SOUTH AFRICA SUCH AN ATTRACTIVE TARGET?

South Africa is experiencing these threats in

emphasis on nurturing a security-first culture

bulk for the first time. The threat is amplified

that reinforces safe behaviours, both for

Accenture suggests that threat actors

as our population is inherently less aware of

people within an organisation and across

perceive South African organisations and

cyber threats than populations of some other

entire business ecosystems.” •

businesses as potentially having lower

nations,” he notes.

defensive barriers compared to those in

The report further highlights the

more developed economies. "The increased

following trends:

per hour,” he adds.

22

Food Review | June 2020

Accenture – www.accenture.com

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CONVENIENCE FOOD PROCESSING

Coating secrets for that perfect product Homestyle coating is an increasingly popular trend in convenience products.

Traditionally it is a golden, flaky coating created by hand - notoriously difficult to produce on an industrial scale.

B

y using the right equipment it is possible to create the perfect look and the

crunchy bite of homestyle coating using an automated process.

LAY THE RIGHT FOUNDATION An accurate flour pre-dusting is key to a homestyle product with a crispy bite. To get an attractive, crunchy product, it is vital to keep the flour condition consistent and get optimum coverage of the product. That may sound simple, but working with the fine particles of flour is a science of its own.

MAXIMISE THE PICKUP Tempura batter gives the ideal base for a flawless layer of coating and controls the pickup of breading. The challenge here is again to get optimum coverage of the product. The better the batter coverage, the better the pickup, the better the yield.

Various coated products are possible with the RevoBreader technology

GET THE AUTHENTIC LOOK

is essential to building the layers of

the most efficient use of ingredients and

Homestyle’s textured look is formed as

coating and creating the flaky homestyle

delivers consistent, high-quality homestyle

flour breading and batter fold into layers

texture. Handling between coating and

coated products.

on the surface of the product. The best

frying is also critical to ensure products

way to authentically create this effect

do not stick together and the delicate

RevoBreader, which guarantees the

is by using the gentle tumbling motion

layers of breading are preserved.

ultimate coverage and optimal handling

of a drum. When the drum rotates,

ensuring the very best product every time. •

it drops the product from a height,

TALK TO THE EXPERTS

creating a controlled mechanical force.

Many factors combine to create the

It is this force, combined with the time

perfect homestyle coating. Marel offers an

the product remains in the drum that

integrated, full-line solution that makes

24

Food Review | June 2020

At the heart of the solution is the

Marel – Marel.com/RevoBreader

THE PERFECT HOMESTYLE COATING To help you deliver consistent, high-quality homestyle coated products, we offer a full line solution, at the heart of which is the RevoBreader.

Why choose a Marel RevoBreader?

• • •

The most authentic homestyle coating – using a unique drum.

Reduces manual labor, increases production volume – with an innovative distribution function.

Flexible multi-function machine – dual flatbed and drum modes in one enclosure.

+27 11 823 6940 | marel.com/RevoBreader

CONVENIENCE FOOD PROCESSING

Spotlight on sanitary finishes on machine knives When it comes to investing in reliable industrial blades for your food-processing machinery, many aspects must be weighed and considered. Food Review spoke to Mikko Brunner on the importance of sanitary finishes on blades.

W

hat quality do the various suppliers offer? How reliable is their delivery schedule and, of course, what is the

price range of the product? There is also an important aspect that often gets overlooked – how sanitary is the finish of each blade?

In the food industry, maintaining a high level of hygiene in processing factories is of obvious importance. Employees must adhere to stringent regulations and strict cleaning schedules for premises.

The surface finish of industrial cutting tools used in food production is one of the most important factors in determining the quality of the end product.

A sanitary finish on equipment and machine parts will ensure that food products are safe for consumption.

But what exactly is a sanitary finish?

South Africa doesn’t have specific regulations regarding the surface quality of tools used in food processing. Many local tool manufacturers are also unaware that once tools are fabricated and hardened,

makes it more prone to oxidation,” Brunner

those destined for food-processing

continues. A high-moisture environment is a

machinery need extra attention and should

catalyst for rust, which in itself is not a health

be super-finished with either polishing,

hazard but can be hazardous to the blades

electropolishing or passivation.

themselves. When rust sets in, it weakens the

“Although the surfaces of many tools may

structure of the blade, creating tiny fissures

look smooth, at a microscopic level, improperly

that can rapidly become bigger, ultimately

finished tools have a multitude of crests and

resulting in faults and breakages. “I think

valleys – perfect hiding places for all sorts of

all companies know the huge costs that

nasties,” explains Mikko Brunner, MD of Renlaw,

unforeseen stoppages can cause. When an

a Cape Town-based manufacturer of industrial

entire production line comes to a halt because

cutting tools. “There are several reasons why

of one little machine part, profits just drain

those little microscopic crevices can become

away,” Brunner points out.

“There’s also the issue of microbial growth

a big problem when tools are used in a humid or moist environment, as is the case

on unsanitary finishes,” he continues.

in food processing.”

“Companies have a moral obligation to protect the health of consumers who buy their

To manufacture a wear-resistant cutting edge, tools must be made from hardenable, martensitic stainless steels. These steels, also known as cutlery or surgical stainless steels, are suitable for food-processing environments and are highly durable and long-lasting.

products. Remember the polony

DID YOU KNOW?

saga? With over two hundred

Renlaw’s range of bowl-chopper blades, poultry vent-drills and foodprocessing blades exceed minimum EU food safety requirements.

Unlike other materials, stainless steel is also generally inert to most of the acids and alkalis

deaths and millions of rands worth of damages, that was such an awful mistake. The worst part about it was that it was entirely preventable.”

There is no doubt that the surface finish of industrial cutting

tools used in food production is one of the most important factors in determining

released by cooked food, spices and additives

the quality of the end product. Poor finishes

and aggressive cleaning products. “This kind

have been proven to directly affect the

of steel, unlike your more common austenitic

microbial count on the finished product.

stainless steels used in fabrication, contains

products should be easy to clean and have

improves its cutting-edge retention. It also

surfaces that naturally inhibit food adhesion

Food Review | June 2020

and bacterial growth. One of the biggest advantages of a polished surface is the ease of clean-up. On rougher surfaces the product can build up throughout a day’s run and it is not uncommon for sanitation workers to come in at the end of the day and have to manually scrub equipment down. With polished pieces less residual product sticks to each blade, which means less manpower, water and time are required for cleaning and sanitisation.

Taking the savings in operational costs over the long term into account, no doubt investing in high-quality tools with sanitary finishes makes good financial sense. “Renlaw’s range of bowl-chopper blades, poultry vent-drills and food-processing blades exceed minimum EU food safety requirements. We pride ourselves on producing tools of exceptional quality,” he concludes. When one stops to consider the bigger picture, this type of ultra-sanitary equipment provides significantly more value than first meets the eye. •

All surfaces that come into contact with food

carbon. This enables it to be hardened and

26

“Although the surfaces of many tools may look smooth, at a microscopic level, improperly finished tools have a multitude of crests and valleys – perfect hiding places for all sorts of nasties”

Renlaw – www.renlaw.co.za

Renlaw CUTTING-EDGE TECHNOLOGY As a global exporter of top quality industrial knives, blades,

punches and dies for the

Africa’s leading supplier of industrial cutting tools Consistently high quality Reliable delivery times & key stock holding

food-processing and packaging industries, Renlaw offers local businesses international quality cutting tools at excellent prices.

Technical knowledge & customization

Competitive pricing Made in South Africa

www.renlaw.co.za +27 (0)21 701 7917 (C.T.)

+27 (0)72 877 0021 (JHB)

sales@renlaw.com

CONVENIENCE FOOD PROCESSING

Turning your product ideas into reality Ready-to-eat meats are now available as a fresh, frozen, par or fully cooked, slow-cooked, pre-marinated, boneless, bone-in, formed or natural product.

DID YOU KNOW?

airflow above and below

T

the belt that is distributed he popularity of these items has grown significantly in the last decade and is fuelled by consumers demanding

convenience - and retail and food outlets ready to provide it.

These time-saving alternatives enable home cooks and restaurants to create delicious meals in a fraction of the time. Available in numerous varieties, these products have become the cook's secret to replicating a gourmet home-cooked or restaurant-quality meal in minutes, rather than hours. It is this convenience factor that’s driving the growth of this market.

A genuine impingement oven is the industry standard for manufacturers producing par and fully cooked ready-to-eat meats. A true impingement oven will use high-velocity

“The Rotary Dryer Roaster offers manufacturers of meat snacks the perfect roasting technology for a variety of meat snack preparations”

evenly across the width of the belt, and along the length of the oven.

This convection-style achieves even temperature

This ready-to-eat meat

Heat and Control offer testing and trials on a range of equipment and can innovatively add value to your ready-toeat meat operations. Visit a test facility for a free

across the belt, which is

demonstration.

snack is packed with many nutrients, protein and good fats.

Its low carb and low sugar status makes it keto-friendly which makes it a convenient snack that's catching the attention of

where many impingement ovens fall short. Heat and Control’s AirForce impingement oven can cook

health-conscious consumers.

The Rotary Dryer Roaster offers

dramatically faster than other comparable

manufacturers of meat snacks the perfect

ovens through the use of technology that

roasting technology for a variety of meat

quickly and evenly transfers heat across the

snack preparations, such as meat jerky and

full width of the product conveyor.

meat chips. It offers operators complete

It has been proven to deliver faster cooking and greater uniformity than any other impingement oven and can cook your chosen

control to dry or to roast, in a continuous, gentle and sanitary manner.

Through high volume convective airflow

meat product to precise specifications thanks

combined with a gentle rotary motion, the

to a patented moisture-controlled heating

RDR ensures all product is uniformly treated

system. This delivers higher yields and,

with heated air. Operators have full control

uniform cooking across the width meaning

over the roasting or drying process variables,

you don’t over-cook the product on one side

enhancing the finished products’ colour,

of the oven.

flavour, and texture.

Meat snacks are also a product in the

This design handles raw product in a

ready-to-eat segment that continues to gain

continuous, high-density manner through

popularity. Old favourites are being reinvented

a unique flighted drum that ensures

by manufacturers that are now targeting

positive motion and its unique drum design

health-conscious consumers with their

facilitates continuous first-in-first-out

marketing. Beef Jerky is one example of a product from this category that is a traditional favourite.

product flow. Independent fans and burners in multiple convection zones provide complete process control which can be tailored to various products.

Correct processing, packaging and storage

Impingement ovens are now available through Heat and Control

are vital to the food safety of ready-to-eat meat products and food processors should prioritise quality testing to safeguard both their brand and consumers. Food processors can ensure quality by using modern recipes, consistent processing and by partnering with a quality equipment manufacturer that understands your specific product objectives and ready-to-eat meat processes. •

Heat and Control – www.heatandcontrol.com

28

Food Review | June 2020

CONVENIENCE FOOD PROCESSING

Choosing the best steam boiler for your needs

With so many types and makes of steam boilers on the market, from an electrode to gas, diesel or coal-fired options, it's difficult to know which one is best for your specific requirements.

G

iven the safety issues of

Maintenance on electrode boilers are much lower than standard gasfired technology

operating steam boilers, capital outlay required and running and

maintenance costs, it’s important to understand your options before selecting.

Lionel Maasdorp, general manager at Allmech, a prominent South African manufacturer of boilers and supplier of water treatment components, says that the starting point is to understand how much steam your application requires.

"We recommend that if you need anything less than a tonne, your best bet is an electrode boiler," he says. "If it's not an option for you – for example, if there is no electric power supply – you can look to diesel or gas-powered options. For applications that require more than five tonnes of steam, you need to look at coalfired or heavy furnace oil boilers."

“Ask about the warranty on the boiler, and find out whether the company you are purchasing from can undertake to service and supply replacement parts if required” Another important consideration is

“They have a lower carbon footprint and

Safety is also paramount. “Look at

whether your steam requirement is for

only require operator input to switch on

certification and accreditation. For

a constant flow, or if you’re working

and off, rather than requiring two to three

example, all our boilers are certified to

in a batch processing environment.

people to operate at all times, like a coal-

UK BSEN12953 and SANS 347 standards,”

One of Allmech’s clients in the glass

fired boiler. They were thus the perfect

he notes.

manufacturing industry needed a low

choice for the bakery application.”

average steam generating capacity,

Beyond size and initial cost, companies

but when they looked into the production process, the company realised that significant steam was required at specific intervals. This necessitated a bigger boiler size.

On the other hand, a bakery client was able to cut costs substantially by moving

also need to consider a boiler’s

DID YOU KNOW?

life cost – how much will it cost to

Allmech is the authorised South African agent for Runxin valves, produced by the global Wenzhou Runxin Manufacturing Machine Co., headquartered in China.

away from diesel-fired boilers to electrode boilers because the

An added benefit for Allmech customers is that the company operates a water treatment division and is thus able to supply a comprehensive range of products

run, service and repair. “Ask

and services, from the boilers themselves

about the warranty on the

to the valves, chemicals and water

boiler and find out about

softeners required. “We look at the whole

whether the company

picture before recommending a boiler,”

you are purchasing

Maasdorp says. “We can supply anything

from can undertake to service and supply replacement parts if

required," Maasdorp advises.

"Check that you are buying from

maintenance and servicing requirements

a reputable supplier with a good track

were much lower. “Electrode boilers are

record, who can help with a solution for

cleaner and don’t require as much space

your specific requirements. When it comes

(or fuel storage space), and are quicker to

to boilers, there is no such thing as a one-

reach temperature,” Maasdorp explains.

size-fits-all product.”

from a 12kW element boiler to a 2 500kW electrode option.”

Allmech supplies boilers throughout South Africa to southern Africa and beyond, with installations in eSwatini, Mauritius, the DRC, Zambia and Saudi Arabia. •

Allmech – www.allmech.co.za

June 2020 | Food Review

29

T E C H TA L K

Transformative systems for the future Small businesses are under pressure to implement new technologies to stay competitive as the business landscape continues to evolve, writes Deirdre Fryer.

W

hether you are a Fortune 500

Food ERP Software solutions for food and beverage manufacturers

company or a team of five, one way to future-proof is to

migrate data to the cloud.

A different model of computing can reduce the upfront costs of running a business, offer flexibility to grow and offer an improved customer experience.

Hybrid models let you fully utilise your current IT infrastructure and migrate data to the cloud. Hybrid cloud options offer scalability and flexibility for an everchanging workplace.

File sharing and workflow in the cloud increases collaboration and communication as data is not locked into physical devices and infrastructure.

For the remote worker, cloud-based solutions mean the convenience of accessing services anywhere, anytime, from any device.

While large industries such as manufacturing have been using Internet of Things (IoT) devices, small businesses can also benefit from the ability to share and receive information and minimise time-consuming tasks through automated functionality. There is also a greater level of personalisation. With an influx of devices, which are becoming interconnected, IoT has become more prevalent – gathering data while allowing for actionable insights.

All of this has fuelled organisations to add IoT and artificial intelligence (AI) to their products to capitalise on them.

Companies can now invest in tools and processes that ultimately increase profit and productivity, as well as customer satisfaction. IoT increases the volume of data entering a business’ ERP

30

Food Review | June 2020

system, at the same time improving the quality of that data.

As businesses have access to more data, they need ways of analysing that data. Artificial intelligence is the ability for an application to understand what you are asking and infer the best possible answer from all the available data. With machine learning (just one of the applications of AI), AI has become an essential collaboration tool that businesses can use today.

AI can increase productivity, boost efficiency, and take on time-consuming administrative tasks, freeing you and your team to concentrate on other valuable tasks.

To reach full potential, businesses should begin to seek an all-in-one solution. Syspro Enterprise Resource Planning (ERP) offers solutions that enable mobility and leverage these trends from

One of the biggest challenges facing the food and beverage manufacturing industry is meeting an increasing host of compliance and regulatory requirements, as well as the need to report on exactly what’s going into the manufacturing process. Packaging and traceablity is another important factor. This emphasis on compliance and good governance in the food industry has led to a subsequent focus on sustainability.

This applies to all players in the industry such as distributors, retailers and restaurants – in fact, the entire supply chain.

To help food and beverage companies address their unique challenges, Syspro has built visibility, transparency and sustainability reporting into its solution. By providing solutions that help food manufacturers achieve regulatory compliance, efficiency and profitability goals while ensuring food safety and customer satisfaction, Syspro enables food companies to predictably manage the obstacles of the industry and continue to grow and increase profitability.

one platform.

Using these technologies together offers businesses the best results. IoT by itself isn’t transformational. Merely connecting devices, machines and components won’t create new value propositions, business models and

markets. It’s when IoT is combined with artificial intelligence and cloud computing that solutions become transformative. •

Syspro – za.syspro.com

FAT S & O I L S

Maximise the quality of your frying oil Heat and Control has released its OilSaver Filtration System to its Oil Management System lineup.

T

he OilSaver extends the life of frying

capabilities and provides our clients with a

oil with continuous high-efficiency

safer option for manufacturing facilities,” says

filtration down to 10 microns. The

James Padilla, director of product development

technology preserves frying oil quality by

at Heat and Control Inc. “The OilSaver will allow

removing solids (coating, crumbs, etc.) using

Heat and Control to be flexible in creating the

high-efficiency filtration during production

superior products we have been known for

while the fryer is in use. It can be used with any

manufacturing for 70 years.”

fryer and keeps frying oil in good condition for

The versatile OilSaver accommodates up to

Oil filtration technology for fried foods is creating safer and efficient food manufacturing lines

coated protein products, peanuts, snack foods,

227l per minute in a small area. The dry cake

appetisers, and other fried foods.

discharge recovers large quantities of oil and

transfer, cooling, and storage, as well as rapid

returns the recovered oil to the fryer.

oil turnover rate, you’ll be able to create fresh

OilSaver’s vacuum technology makes it the safest option on the market with no chance of spraying dangerous, hot oil from the system.

“This latest addition to Heat and Control’s catalogue advances our oil filtration

Every component of Heat and Control’s oil

and delicious products. •

management solutions is designed to maximise oil quality and improve energy efficiency. With advanced control over oil heating, filtration,

Heat and Control – www.heatandcontrol.co.za

Digital publication offers nut processors valuable advice

Tomra Food has published an eBook to help nut processors tackle underlying operational challenges, which are now intensifying because of the COVID-19 pandemic.

T

he new 15-page publication,

under even greater scrutiny because

downloadable free-of-charge from

consumers are increasingly aware of

Tomra Food’s website, spotlights

allergens, pathogen, and aflatoxins

how some nut processing challenges are

– and of their power, through social

longstanding, but others are new and

media platforms, to broadcast any

unprecedented. Not least, market trends

dissatisfaction with product standards.

and climate change threaten to shake-up

These challenges are remarkable,

the industry.

but so too are the capabilities of

The eBook explains why the global

sorting machines. As the eBook

demand for nuts is booming and how

observes in its concluding section,

this is putting processors under pressure

state-of-the-art sorting technologies

to achieve higher throughputs. It also

can now do more than detect and

looks at how processors, in apparent

remove unwanted materials from

contradiction to their need for speed, are

processing lines. Sorting machines also

also expected to raise product quality

reduce labour dependency, reduce water

because of the heightened expectations

usage, minimise food waste to maximise

of consumers and retailers.

yields, enable traceability, and help

This shift towards higher quality

processors optimise productivity

specifications is at the heart of another

and profits.

conflict of objectives: processors are

Many of the challenges faced by

simultaneously expected to contain

nut processors can be answered with

costs, particularly now that global

technology, and those processors who

economies are affected by the pandemic.

invest in state-of-the-art solutions can

In yet another conflict, labour, water and energy are all becoming more expensive and scarce.

As climate change alters rainfall patterns and water availability, growing

and harvesting seasons are disrupted in

gain a competitive advantage. •

ways which require processors to operate with more agility.

A further challenge is food safety standards. Always vital, these are now

Tomra – www.tomra.com

June 2020 | Food Review

31

WINE

A sunny solution for the food manufacturing sector

African businesses are waking up to the potential of renewable energy, and the food manufacturing sector is no different.

renewable energy sources by 2020, and 100% by 2025.”

Simonsig Winery, situated in Cape Town is another beverage company that has benefited from purchasing solar power through a PPA. Completed in 2019, the solar PV system at the winery produces 180 000 kWh of solar electricity per year - about the same as taking 34 vehicles off of the road per annum. “We are committed to sustaining the source of our wines, so producing our power from the sun is directly aligned to our goals,” says Billy Sendin, CFO at Simonsig.

Fair Cape Dairies has recognised the benefits of solar too, and is now milking their cows during the day through a solar powered system at their milking parlour in Durbanville,

A solar installation at SAB Alrode

South Africa. The dairy has committed to

R

environmental sustainability initiatives, enewable energy - particularly solar PV - is easy to deploy, decentralised, clean and affordable. Other

of all new solar PV capacity.

This is likely due to the flexibility and affordability of PV plants compared to other

sectors have long recognised the benefit

forms of energy generation. The rollout of

of installing solar PV systems on their

large-scale solar PV systems takes much less

commercial buildings. The cost reductions

time than other generation technologies.

of installing solar PV in recent years have

There is also a greater demand and

meant that industrial sectors, including food

expectation that businesses take more

manufacturing, are taking notice.

responsibility for the way in which they

One such entity is AB InBev, who have

operate. This is particularly apparent in the

entered into a multi-tiered Power Purchase

food and beverage sector, whose customers

Agreement (PPA) with the Sola Group. The

are starting to demand more sustainable

agreement saw solar facilities built across

products. The food and beverage industry

seven different breweries in South Africa

is also likely to be more acutely affected by

by early March. In total, the breweries will

climate change than other sectors.

support 8.7 MW of solar power installations

As such, many large food and beverage

- enough to produce almost 14 GWh of clean

companies have set sustainability targets,

electricity per year.

often at a global level. Gugulethu Nogaya,

According to the International Energy

the renewable energy procurement manager

Agency, distributed solar PV systems have

at AB InBev Africa, explains that “procuring

almost tripled since 2014. It predicts that

renewable energy is part of our sustainability

distributed energy, such as the solar PV

objectives…our global renewable energy

systems installed at AB InBev, will grow as

commitment is to ensure that 50% of

much as onshore wind by 2024, making up half

our purchased electricity will come from

Solar PV systems have been installed at Simonsig and Fair Cape Dairies

with CMO Louis Loubser commenting, “As a company, we are totally committed to environmental stewardship and reducing our impact on the environment… [buying solar energy] is part of that commitment.”

PPAs work well for the food manufacturing sector, because they allow companies to concentrate on their core business, leaving solar PV to energy experts who can design, operate and maintain them efficiently. This helps companies to save directly through their operating budgets, as solar energy tariffs are often significantly cheaper than the state utility.

“For large commercial and industrial companies, procuring renewable power enables saving costs whilst also reducing their carbon footprints,” says Chris Haw, chairperson of the Sola Group, who designed, constructed and owns the solar PV systems at AB InBev, Simonsig and Fair Cape Dairies.

The PPAs allow these food and beverage companies to pay for the power they consume, rather than laying out large sums of capital for the construction of the systems.

According to the International Renewable Energy Agency, the costs of solar PV modules have fallen by 80% since the end of 2009, making them much more affordable than utility-provided power. During the course of a solar PPA, a client is likely to save significantly due to lower tariff costs. •

Sola – www.sola.co.za

32

Food Review | June 2020

WINE

The failproof way to squeaky clean tank interiors A modular and efficient solution for the cleaning of hygienic process, storage and fermentation tanks of all sizes has been developed by GEA. The technology is used in the food and beverage industry, as well as the wine sector.

FAST FACT:

The new modular cleaner OC200 from GEA.

As an international technology group that specialises in machinery, plants, process technology and components, GEA provides sustainable energy solutions for sophisticated production processes in various end-user markets and offers a comprehensive service portfolio.

longer plant availability. The relatively small number of components within

T

the cleaner, as well as the availability of standard service kits through the

he OC200 rotates around the horizontal and vertical axis and can be equipped with two, three

or four nozzles of different length and diameter. The internal profiling of the nozzles creates a high impact jet, which ensures intensive cleaning of the inner surface of the tank or container.

The orbital cleaner can be operated at

“The modular concept allows easy exchange of components, such as the rotors, nozzle carriers and nozzles, in various standard versions, while the remaining components do not have to be disassembled”

thus allowing optimisation of

variance in terms of the number

the cleaning process, with

of nozzles, variable nozzle

to its powerful jets, it can clean tanks with a diameter of up to 36m.

MODULARITY AS A REAL ADVANTAGE

reduced consumption of

DID YOU KNOW?

cleaning media.

GEA generates around 70% of its revenue in the food and beverage sector.

The modular concept allows easy exchange of components, such as the rotors,

With its hygienic design and the use of FDAcompliant materials (FDA: U.S. Food and Drug Administration), the OC200 is suitable for use in the food and

pharmaceutical industry.

nozzle carriers and nozzles, in various

SERVICE AND QUALITY

standard versions, while the remaining

Compared to conventional

components do not have to

orbital cleaners, the OC200 offers

be disassembled.

significant advantages in terms of

This modularity allows a flexible adaptation to the process and customer requirements regarding

smooth operation.

THE CUSTOMER SAVES CLEANING COSTS The unit saves time and valuable resources (chemicals, water, personnel to the process conditions, as well as

covers a wide range of tank sizes with its

rotation speeds. Thanks

and cost-effective service and thus

costs) by optimally adapting the cleaner

pressures ranging from four to 10 bar. It

diameters, lengths and

extensive GEA network, enable fast

cleaning performance, efficiency, quality and durability.

extended maintenance intervals.

The total costs of operating (TOC) of the cleaner, i.e. acquisition costs, energy consumption, maintenance and repairs, are very low compared to other orbital cleaners.

POWERFUL AND FLEXIBLE The technology also offers further advantages when changing parameters in the existing cleaning process. Due to the exchangeability of components, it can be easily adapted to the new requirements.

Customers know what they get from the new OC200: optimised cleaning performance that helps protect their end product and brand name by preventing contamination and increasing process reliability. •

Maintenance intervals are also

cleaning diameter, installation opening,

significantly longer compared to other

jet dwell time and cleaning intensity,

orbital cleaners, which in turn ensures

GEA – www.gea.com

June 2020 | Food Review

33

WINE

Standout self-adhesive substrates for modern wine bottles Standing out on the crowded retail shelf is key to increasing sales, and packaging is a critical element to differentiate products to catch consumers’ attention.

F

ood Review asked Henk Jacobs, general manager of Lebone

“To ensure client’s labels perform optimally, we offer specialty wine label papers, including Superkote, with unrivalled ice bucket properties, opacity and application qualities” – Henk Jacobs, general manager, Lebone Paarl Label.

Paarl Label, to describe how the

selection of the right substrate can form the foundation of their clients’ strategies to create impactful pressure sensitive labels (PSL).

A substrate forms the canvas of the design as it contributes to both the look and feel of the final label. “Our production experts understand how each printing and finishing processes, and

work closely with clients and their graphic designers to advise them on the right stock to enhance the effect they wish to create,” Jacobs explains.

“A client seeking a more textured look with a lot of fine type and an intricate hot foiling finish, for example, would be directed to one of our beautiful matte uncoated papers. Whereas designs with colourful images or artistic graphics

1

and cold foiling would be better suited for a smooth-coated option.”

Lebone Paarl Labels offers access to an extensive range of pressure sensitive label substrates for both UV-flexo printing self-adhesive and digital printing from prominent local and international suppliers, including coated and uncoated self-adhesive paper, polypropylene and polyethylene in clear, white and metallic formats as well as metallic, unsupported films and plastics.

“We have seen increasing product innovation from our substrate suppliers to expand the creative

2

toolbox available for label design,” Jacobs expands.

fingertips! These diverse label surfaces offer outstanding visual impact and call the consumer to reach out and touch the product.

“In addition to looking good, it’s

1 & 2: Substrates contribute to the look and feel of the final label

necessary functionality,” Jacobs adds.

“Wine labels must not slip off damp bottles and white labels must stay white in an ice bucket.

“To ensure our client’s labels perform optimally, we offer specialty wine label papers, including Superkote, with unrivalled ice bucket properties, opacity and application qualities.”

If sustainability is a key priority for their clients, Lebone Paarl Labels further offers a “tree free” paper, made from sugar cane fibre, a 100% renewable source, which offers everything expected from a premium quality label whilst being environmentally friendly.

“We highly recommend that our clients consult with our production experts on the selection of the right stock during the design process,” concludes Jacobs.

“This may even spark new creative ideas that push the boundaries of design and ensure their pressure sensitive labels truly spotlight their brands.”

Lebone Paarl Labels offers professional UV-flexo and digital printing and finishing of exceptional quality self-adhesive labels from their modern operation in Paarl, Cape Town. •

“The Avery Dennison’s Sensorial range, for example, offers different

Food Review | June 2020

Think velvet, cotton and wood at your

also critical for substrates to offer the

option performs during the different

34

a premium, vintage or artisanal feel.

label surfaces created using soft touch, textured or patterned papers to add

Lebone Paarl Labels - www.lpaarllabels.co.za

WINE

Wine experts pair up Domaine Chandon Australia is an Australian sparkling wine specialist and producer. The winery made the decision to collaborate with Sidel on a project to improve the efficiency of its bottling operations.

B

y choosing Sidel’s expertise in complete end-of-line solutions, DCA could produce consistent case stacking quality

on pallets – leading to improved downstream logistic operations.

Sidel and DCA began working on the project a few years ago, starting with a number of conceptual layouts based on available floor space; packaging design specifications and technical requirements for the equipment.

Wrap-around packing is not widely used in this industry, but the Australian sparkling wine producer quickly identified the benefits of using this type of case versus the more commonly seen Regular Slotted Case (RSC) designs.

“DCA are true pioneers. Despite the challenges they represented to couple this case design with the integration of a partition inserter module within the same piece of equipment, we were very excited to be part of this journey,” says Julien Claudin, country manager for Australia at Sidel. DCA’s objective for the new installation was to partner with one supplier to provide an end-

The fully automated Cermex WB46 WrapAround case packer – includes a partition inserter module and is coupled to the PalAccess palletiser

to-end solution that embarked on a high level of automation for each and every step of the process.

The Cermex WB46 Wrap-Around case

built-in PalDesigner software enables

packer is suited for the packing operation

operators to design, simulate and load

involving premium product handling. The

new pallet patterns without the need

machine provides extremely smooth bottle

for additional programming or specific

handling, regardless of the bottle’s design or

service intervention. The new operating

applied label type.

panel's interface also allows access to the

All the contact points between the machine's

machine's technical documentation, One

parts and the products are designed to maintain the integrity of the product and to avoid the risks of product marking.

The carefully designed picking head grabs

Chris Fraser, production supervisor at Domaine Chandon comments, “Our cartons have an extremely squared shape and also

and transfers six bottles at a time onto the

stack very well on the pallet; this means

automated partition inserter module that is

that there is minimal impact on our quality

built into the case packer unit.

once the product is transported.” Richard

“We spent time verifying the proposed technical concepts to make sure that the

McCaughey, operations director, DCA, adds, “We had a case packing solution onsite,

bottles would be handled with extra care,

but this one still included a high level of

minimising the risks of damaging any part of

manual handling: we inserted case partitions

the container, including hoods, labels and

by hand, palletised by hand and forklifted

sleeves,” Claudin adds. Afterwards, the product

between machines for stretch wrapping.”

collation is transferred into the wrap-around

Coming out of the Cermex WB46, cases are

blanks that are then fully enclosed around

labelled and conveyed into the Sidel PalAccess

the bottles to provide a strong and perfectly

palletiser. This piece of equipment is another

squared case. The latter is fundamental to

fully automated unit with tool-less changeovers,

ensure proper palletisation and successful

requiring neither a change of parts nor manual

downstream logistic operations.

adjustments. Looking into the future, the HMI's

Point Lesson (OPL) sheets and specific videos to assist with troubleshooting operations.

McCaughey concludes, “Throughout the whole process, the Sidel teams were very proactive and helped us analyse some of the most difficult challenges of the project, in particular, the automated partition insertion into the cases."

The end-of-line project has now been running successfully for more than one year and DCA is seeing positive results all around: the sparkling winemaker has been able to achieve higher efficiency levels and reach their production targets in a growing business environment. •

Sidel – www.sidel.com

June 2020 | Food Review

35

B E V E R AG E S

Trendsetters in the craft beer industry The beer market is transforming globally and speciality beers are moving from bottles to cans.

This is the view of Xavier Vanhonsebrouck, CEO and proprietor of Kasteel Brouwerij Vanhonsebrouck in Belgium.

1

“A

can is like a small keg; it doesn’t

COMPACT CANNING LINE

let light through. This improves

Vanhonsebrouck can handle up to 17 000

the quality of the product. When

transporting, a can scores highly – it saves space when packed in trays or cartons.

Instead of three truckloads for glass bottles, you only need one truck for the same amount of beer in cans,” he says.

The most significant advantage is sustainability. “In our operation, the can is a non-returnable package. No water is required for cleaning it and it can be 100% recycled,” he explains.

During end-of-the-line packaging, the handle is integrated directly into the carton design and can be unfolded with a single action. The carton itself is made of recycled paper.

For the container dress, Vanhonsebrouck ensured a combination of cost-efficiency and sustainability. When sizeable quantities of beer are being canned, the brewery uses preprinted cans. In the case of small batch sizes, blank containers are fitted with sleeve labels. These meet the brewery’s stringent ecological requirements. Sleeves are perforated for easy separation from the aluminium can.

PERSUASIVE EXPERIENCE Production manager Hans Mehuys explains, “Krones did an excellent job with its greenfield brewery project. It was the first vendor we contacted about the new canning line.”

Production was up and running six months after order placement. “We’re currently using the canning line one or two days a week and we only need one operator for it. Besides our best-selling Kasteel Rouge, we’re also running our latest brand, Filou, plus small batches of other specialities, like fruit-based beers, IPAs or porters,” he explains. Since most of the beers have an alcohol content of more than 8%, the brewery also uses small 0.25l cans in addition to the 0.33 and 0.5l sizes.

36

Food Review | June 2020

containers per hour with its new line. The first technical highlight is the Craftmate C. This unit meets the stringent requirements of brewers who produce relatively small batches. Krones’ customary Modulfill C can filler would be over-dimensioned in terms of technology and space requirement.

With its compact size and easily accessible layout, the Craftmate C can be accommodated

2

in small spaces. Technologically, it incorporates proven features from the large can filler series, like a volumetric filling system with 24 electro-pneumatically controlled filling valves and inductive flow meters. In configuring the Craftmate C, Vanhonsebrouck ensured that the machine could inject nitrogen into beer as well as canned wine.

After seaming and fill level inspection, cans are passed to the LinaFlex Compact.

This is the first pasteuriser that can operate with a dynamic PU control. The Chess heating system is also integrated to save space.

For drying cans, the brewery uses two Linadry units. Depending on the type of

3

beer, the Sleevematic M that is installed downstream either dresses the cans in labels or allows them simply to pass through.

Whether with or without a sleeve, all cans are fed into the Variopac Pro WT, which groups the containers into six-, 12- or 24-can packs and then places these in a wrap-around carton.

A FAR-SIGHTED PARTNER “With a project like this, it’s important to have a vendor that thinks the way you do,” emphasises Vanhonsebrouck. “We’re the first Belgian speciality brewery to venture into canning. We embrace visionary thinking and have the future firmly in our sight,” he concludes. •

Krones – www.krones.com

1: The LinaFlex Compact pasteuriser can operate with a dynamic PU control 2: Sleeves are perforated for easy separation from the can 3: The Craftmate C can handle up to 17 000 containers per hour

FL E X I B L E PAC K AG I N G

Sustainability leads to success The ability to communicate clear and transparent sustainability credentials to consumers is key to developments in food and drinks packaging. This benchmark has been crowned by Innova Market Insights as the Top Packaging Trend in 2020.

I

nnova’s consumer research indicates that consumer expectations around sustainability are at an all-time high,

pushing companies to prioritise ecoefficiency, especially in reducing food and plastic waste. In response, the food industry is committing to answering a more mindful consumer’s expectations in this area, while marketing this commitment on-pack.

Innova Market Insights continuously analyses global developments in food and drinks launches and consumer activities to highlight the trends most likely to impact industry over the coming year and beyond. Its top five trends packaging trends for this year are: 1. The language of environmental sustainability As consumer expectations grow, companies are using packaging as a canvas to communicate sustainability.

Over the 2015 to 2019 period, over one-third of all food and beverage launches tracked

by Innova Market Insights carried an ethical packaging claim (e.g. recycled or recyclable materials).

A whole range of different avenues can be used for storytelling to communicate packaging sustainability, which

Anuga 2019 incorporated a trends zone with some of the latest packaging innovations

chemcycling tie-ups rising globally across a

carbon footprint.

range of industries. In the meantime, more

4. Internet of packaging

bottles are hitting the 100% recycled plastics

As IoT (Internet of Things) technologies

milestone, while other formats such as trays

become all-pervasive, QR codes, NFC and

and pots are playing catch up with high

blockchain are elevating engagement and

percentages of PCR material. As suppliers

transparency. Top reasons for scanning

come up with more recycle-ready mono-

include promotions/rewards, interactive

material solutions, developments such as

content, product authenticity, supply

NEO plastics can increase energy output

chain transparency and consumer brand

at landfills. A rising tide of companies are

engagement. The use of blockchain,

supporting initiatives aimed at mitigating

for instance, can offer traceability and

the impact of plastic pollution, particularly

transparency, while NFC can be a valuable

ocean clean up.

avenue for digital storytelling.

3. Packing an e-Punch

5. Plant-based packaging

Continuing strong growth in online retail

There is an increasing focus on developing

channels with an associated rise in demand

biodegradable and compostable

for corrugated board is driving e-commerce

alternatives from renewable resources.

packaging. Developments in strong,

Cellulose-based packaging has been at

lightweight recyclable boxes made with

the forefront of plant-based innovation,

minimal resources aim to minimise damage

but there are numerous developments in

during transit, while still offering a unique

biodegradable/compostable initiatives,

2. Plastics come full circle

and engaging unboxing experience for

led by snacks and confectionery, which

As circular economy targets loom, the

consumers. There is also ongoing activity

accounted for over 60% of global food and

incorporation of recycled plastics into

in sustainable alternatives to single-use

drinks launches with certified compostable

packaging is on the rise, with post-consumer

protective filler materials, as well as

claims tracked by Innova Market Insights

recycled (PCR) supply partnerships and

developments offering a reduced

over the 2017 to 2020 period. •

encompasses energy use, renewable materials, plastic free, source reduction and end of lifecycle. The use of trust certifications, marks and logos, such as Plastic Free and Metal Recycles Forever is used to communicate resource circularity.

June 2020 | Food Review

37

FL E X I B L E PAC K AG I N G

Growth of liquid cartons cannot be contained Changing dynamics within the food and beverage industry, coupled with the growth of the retail sector and increasing awareness around sustainability, have driven new growth and innovation in the packaging industry, says Quinton Swart, managing director for Paper and Eastern Africa, Nampak.

A

wareness about safe and secure liquid packaging cartons solutions in developing countries is a factor

expected to contribute significantly to the growth of the global liquid packaging cartons market, according to MarketResearch.biz’s Global Liquid Packaging Cartons Market

“Nampak Liquid Cartons opened a new technical hub in 2019 to better maintain and service the growing pool of liquid carton machines for the food and beverage industry”

Trends, Applications, Analysis, Growth, and Forecast: 2018 to 2027 report.

The growth of liquid cartons in emerging

Carton and Plastic Packaging Sustainability

markets is set to influence global business,

report. Using less packaging provides an

impacting the bottom line and larger

economic benefit, not only in material costs

landscape in South Africa.

but also in transportation and disposal,

The economic value and employment opportunities of the market could be realised through recycling, increased manufacturing

helping companies reduce carbon dioxide (CO2) emissions and operate more efficiently.

capacity, increased exports, as well as a

LEGISLATION IS A DRIVER

rise in consumer spending. Indirect benefits

There are also legal drivers behind

such as job creation and cost savings from

businesses’ primary sustainability strategy,

redirecting recyclable waste away from

such as South Africa’s Carbon Tax Act, which

landfills could add further value.

aims to incentivise companies to become energy efficient by taxing them on the use of

DEMAND IS HIGH

carbon offsets for primary greenhouse gas

Liquid cartons are fast becoming a favourite

emissions (GHG).

amongst consumers and manufacturers due to their recyclable nature, manoeuvrability,

CREATING A CIRCULAR ECONOMY

aesthetic appeal, convenience, and eco-

The European Commission has adopted

friendly attributes.

a Circular Economy Package to stimulate

Emerging markets such as China and

Europe’s transition towards a circular

India are expected to show the greatest

economy in a bid to boost global

increase in demand for environmental liquid

competitiveness, foster sustainable economic

carton packaging. There is real potential for

growth, and generate new jobs.

countries such as South Africa to cater to this

According to the commission, in a circular

growing demand for liquid cartons and reap

economy, the value of products and materials

the benefits in turn.

is maintained for as long as possible; waste

The liquid carton packaging market

and resource use are minimised, and resources

accounted for revenue of $14.310m in 2017

are kept within the economy when a product

and is anticipated to reach $20.747m by 2025,

has reached the end of its life, to be used over

according to the Liquid Packaging Carton

and over again to create further value.

Market Outlook – 2025.

PUBLIC PERCEPTION IS POWERFUL

SUSTAINABILITY BOOSTS BENEFITS

Living in today’s digital era, with

Retailers and brand owners’ primary

online platforms to raise their concerns,

sustainability strategy has been to reduce

brands are more vulnerable than ever to

packaging materials, making use of

negative publicity. This is helping shape

lightweight options in order to minimise

customer preferences, including sustainable

waste and their carbon footprint, as well as

packaging alternatives, according to

reduce transport costs.

Plastic Planet.

Reducing the weight and thickness of

empowered consumers making use of

Packaging that is not recycled has far-

packaging is often the best way to minimise

reaching waste-related environmental

the impact on the environment while keeping

impacts, which pose an increasing risk

costs down, according to the Comparison of

to brands through tightening of waste

38

Food Review | June 2020

legislation in addition to negative public perception.

Liquid cartons, on the other hand, are easy to recycle and reuse, making them a positive packaging choice for the circular economy.

DRIVERS OF CHANGE Growing urbanisation and industrialisation are prompting further advancements and innovative solutions being seen in packaging processes.

With the rising demand for liquid cartons, Nampak Liquid Cartons opened a new technical hub in 2019 to better maintain and service the growing pool of liquid carton machines for the food and beverage industry.

The liquid carton packaging market shows no signs of slowing down as the world becomes more environmentally aware, with businesses heeding the call while enjoying the benefits this form of sustainable packaging brings, from extended shelf life to a revitalised look and feel for their products. •

Nampak – www.nampak.co.za

FL E X I B L E PAC K AG I N G

Packaging material impacts recycling technology project Berry Global Group has announced its collaboration with the longtime customer, Mondelēz International to supply packaging containing recycled plastic for Philadelphia, the popular cream cheese.

T

he package contains plastic material recovered using advanced recycling technology from Berry’s partnership

with SABIC, announced earlier this year.

consumer packaging international division.

The announcement adds to Berry’s list of initiatives to advance towards a more sustainable future. These initiatives include

Berry prides itself on its ability to provide

investment in mechanical and chemical

sustainable, value-added packaging for leading

recycling, the innovative use of recycled

brands around the world and is proud to

material in products, and global commitments

collaborate with Mondelēz International to

to address plastic waste in the environment.

improve the sustainability of its packaging.

Last year, Berry committed that 100% of its

“We are pleased to partner with Mondelēz

fast-moving consumer goods packaging would

International in providing packaging made

be reusable, recyclable, or compostable by the

from this advanced recycling technology. By

year 2025.

recovering and diverting plastic that would

“This is an exciting project which

have otherwise been sent to landfill or

demonstrates our ability to supply a leading

incineration, we are working towards our

worldwide brand with a solution to not only aid

common goal of promoting a circular economy,”

in their sustainability commitments, but which

said Jean-Marc Galvez, president of Berry’s

also aligns with Berry’s,” Galvez concludes. •

ABOUT BERRY

Berry Global Group proudly partners with its customers to provide them with value-added protective solutions that are light-weighted and easier to recycle or reuse.

The company is a global supplier of a broad range of innovative rigid, flexible, and nonwoven products used every day within consumer and industrial end markets. Berry, a Fortune 500 company, has over 48 000 employees and generated $12.6 billion of pro forma net sales in the fiscal year 2019, from operations that span over 290 locations on six continents.

Berry – www.berryglobal.com

June 2020 | Food Review

39

FL E X I B L E PAC K AG I N G

Plastics bags can tread lightly on earth The South African plastics industry has welcomed the recent findings released by the Council for Scientific and Industrial Research (CSIR), confirming that reusable, plastic shopping bags have the lowest environmental footprint compared to carrier bags made from alternative materials.

T

he study was funded by the

plastic bags are regulated to be a minimum

Department of Science and

of 30 micron, plus or minus a 20% variance.

Innovation (DSI) and aimed to

Although the CSIR study focused primarily on

identify which bag is “best” in the South

testing the plastic carrier bags of that were

African context. It assessed sixteen

between 30 and 70 microns, it confirmed that

different types of carrier bags - including

plastic carrier bags performed best overall –

the standard single-use, 24 micron HDPE

provided that they are reused.

bags, as well as a number of reusable and biodegradable alternatives.

Twenty-one environmental and socio-

The South African plastics industry reached a major milestone in 2018 when the local bag manufacturers improved

economic indicators were used to assess

the recyclability of their bags by reducing

the life cycle of each bag, including water

the filler content. At the same time, South

use, land use, global warming, the impacts

African retailers agreed to change their

of pollution, impact on employment and the

carrier bags from virgin, to include post-

affordability for consumers.

consumer recycled content. This move

According to Plastics SA’s executive

created a much-needed and substantial

director, Anton Hanekom, the local study

market for post-consumer recycled material.

confirmed the findings of similar studies

It was hailed as an important breakthrough

which have been conducted elsewhere in

for the industry and its efforts to address

the world, such as a recent analysis by

the issue of single-use plastics polluting the

Denmark’s Ministry of Environment and

environment. By ensuring that plastic carrier

Food which found that cotton bags have to

bags become part of a circular economy, a

be re-used 7 100 times in order to have the

win-win situation has been created for the

same cumulative environmental impact as

environment and for the industry.

using standard plastic bags which are easy

“The manufacturing and recycling of

to produce, require very little energy and

plastic carrier bags not only help to create

produce very little carbon dioxide emissions.

employment to more than 60 000 South

“What is particularly welcoming, is that

Africans, but also contribute vast sums

the CSIR study assessed a broad range

of money to state funds. Plastic bags are

of environmental and socio-economic

still the only packaging item for which

indicators that are unique to our South

an environmental tax is levied. Since the

African context. It has confirmed our

beginning of April this year, plastic bag

message that our locally produced, plastic

levies have increased to 25 cents, which

bags (ranging from 24 microns right up to

is expected to generate more than R250

70 microns) are ideally suited to be reused

million for the state coffers. As an industry

and should therefore not be considered a

we are appealing to the government to

single-use plastic,” Hanekom said.

ensure that at least some of these funds are

The majority of the plastic carrier bags used in most African, American, Asian and

used to help us boost recycling and grow a Weighing in on the matter on behalf of

microns in thickness. In South Africa, retail

plastic bag manufacturers, Phillip Abelheim,

Food Review | June 2020

chief executive officer of Transpaco Limited and one of South Africa’s biggest manufacturers of plastic bags, said the latest research findings were encouraging to a manufacturing sector that has been until recently, been on the receiving end of harsh criticism.

“We believe that plastic carrier bags and plastic items in general have an important role to play in our modern society. The recent worldwide COVID-19 pandemic has once again proven that the world relies on plastics to help prevent the spreading of diseases, protect food and to keep us healthy. Plastic products are strong and versatile and offer us convenience at a low price. The ongoing challenge lies in preventing this wonder material from ending up in the environment after it has been used, and making sure that it is properly discarded so that it can be recycled into a multitude of different and new products,” Hanekom concludes. •

circular economy,” Hanekom appeals.

European markets, range between 12 and 17

40

The plastics industry has welcomed a CSIR report that confirm that bags have the smallest enviro footprint

Plastics|SA - www.plasticsinfo.co.za

To advertise in WWW.FOODREVIEW.CO.ZA

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Anita Raath

Sales executive +27 (0)82 976 6541

Carla Melless

Sales executive +27 (0)83 260 6060

9

Weird Things You Never Knew About Wine

1. Not all wines are vegan. Some go through a filtration process that uses animal byproducts like gelatin.

2. Wine-flavored Kit Kats are a thing, but you can only get them in Japan.

3. “Drinking to one’s health” started in ancient Greece. The idea was that the host drank the first cup of wine to show his guests he wasn’t poisoning them.

4. Toasting started in ancient Rome. When Romans would drop a piece of toasted bread into each glass to temper excessive acidity.

5. The world’s oldest bottle dates back to 325 A.D. and is on display in a museum in Speyer, Germany.

6. Hammurabi’s Code (1800 B.C.) had a law about wine.

Fraudulent wine sellers were to be punished by drowning in a river.

7. Women are better wine tasters. Because wine tasting has so much to do with smell, and women (especially those of reproductive age) have a better sense of smell than men.

8. Not all wines improve with age. In fact, 90% of wines should be consumed within a year of production.

9. Oenophobia (fear of wine) is a real thing, but luckily the Food Review team doesn’t have it!

Source: PureWow

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

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Food Review | June 2020

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