Food Review May 2019

SOUTH AFRICAN

www.foodreview.co.za

Journal for food and beverage manufacturers MAY 2019 Vol. 46 • No. 05

Systems and ingredients that shake up dairy food

In search of bigger, better, bolder beers & ciders

Packaging automation systems that set the pace

beverages

dairy farming

dairy processing

utilities

transport

food

core technologies

Milking & Cooling

Seperators

Decanters

Homogenisers

Valves

Spray Drying

Aseptic Filling

Brewery & Dairy

Compressors

Packages & Skids

Ice Machines

Freezers

GEA Southern & Eastern Africa 48 Reedbuck Crescent, Corporate Park South, Midrand 1682, RSA Tel. + 27(0)11 392 7114, Fax. +27(0)11 392 7000 info-sea@gea.com

www.gea.com

engineering for a better world

CONTENTS MAY 2019 | Vol. 46 • No. 05

PAGE

40

PAGE

48 “Public demand for sustainability is growing strong and the industry is concentrating on the recyclability of PET bottles. This type of packaging often contains composite materials, which can hamper pure-grade recycling”

08

NEWS

Meet the first MSc Food and Nutrition Security graduates

Metsä Board awarded FSSC 22000

Filmatic announces partnership with OAL

Sapics conference focuses on

skills development

A record number of patents for Endress+Hauser’

12

INDUSTRY TALK

CPG launches auditing QR codes

16

DAIRY FOOD

ABB keeps dairy processes running

New Dairy Application Centre launches

Do you have an inline insurance policy for your dairy line?

Alternative sweeteners that cut the sugar

32

SNACKS & CONFECTIONERY

A world of indulgent chocolate ingredients

Crumb coated for that perfect crunch

Packaging appeal equals shelf appeal

Bragan Chemicals: your commodity partner

37

HEATING & REFRIGERATION

Field metrology wells for large workloads

Production flexibility for premium beer

38

BEERS & CIDERS

Quality monitoring for breweries

Production flexibility for premium beer

GEA matches cider’s strict quality standards

Celebrate Africa’s first FSSC 22000

accredited brewery

A new era in fermented products

46

PACKAGING AUTOMATION

Three cheers for local vision inspection company

Is cloud computing the way to go?

PAGE

14

“Inoxpa offers a range of seat valves that deliver on other variables, including reliability, accuracy and hygiene”

May 2019 | 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

I

Market-friendly reforms will drive economic growth

nvestment group Goldman Sachs, hosted a conference headlined by President Cyril Ramaphosa, public enterprises minister Pravin Gordhan, investors and local industry in Sandton, Gauteng recently.

‘Business confidence among South African companies has improved and foreign investors are taking a new look at opportunities in our country,’ Ramaphosa enthused. He also reiterated government’s commitment to growing the economy and stabilising Eskom.

‘The unfolding structural reforms in South Africa should drive higher economic growth rates and economic opportunity. The long-term economic potential of South Africa is unquestionable,’ concurred Goldman Sachs sub-Saharan Africa CEO Colin Coleman. This is good news for the manufacturing industry indeed!

A different but equally impressive event is currently taking place in the dusty Hamlet of Bothaville in the North West Province.

The massive and powerful Grain SA Nampo agricultural show echoes the same sentiments.

A key focus at this year’s event is mentoring emerging farmers, opening new markets (including the lucrative Asian market) and ensuring food security. According to a spokesperson for Grain SA, farmers must look towards a future where effective and optimal production will drive commercial and small scale farming – moving away from purely pricebased commodities.

The reality remains that for industrial operations, power problems remain the ultimate deal breaker. Without a constant power supply, the right processing equipment and smart ingredients, food prices will continue to escalate.

ABB’s latest power technology can prevent interruptions from happening. Turn to page 16

now for the full story. We also bring you the latest on the state-of-the-art Dairy Application Centre opened by Lake Foods in Cape Town. It is estimated the dairy industry’s turnover is R65 billion in South Africa. The new facility (page 18) will allow the company to grow additional market share in sub-Saharan Africa.

Keeping with South African firsts, the Redrock Brewing Company is the first local brewery to be awarded FSSC 22000 certification. This system offers a comprehensive management guide to implement good daily operational practices.

Read more about its benefits on page 44.

As a specialised and Proudly South African company, Intelligent Inspection Systems I2s is giving international competitors a run for their money in the field of vision inspection and quality control systems. On page 46 we look at the company’s range of equipment and how it can assist the packaging industry in limiting loss through quality inspection equipment.

I hope you enjoy this edition of Food Review.

Don’t forget to send in your entries for the Food Review/Symrise New Product Competition.

The grand prize this year is a trip to Paris, France to attend the SIAL trade fair and includes flights, accommodation and entrance to the show.

Entries close on 7 June! Enter now! For more information, contact Natalie da Silva on natalie.dasilva@newmedia.co.za.

Happy reading,

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

Gail Angela Macleod

4

Food Review | May 2019

ADVERTISING Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmedia.co.za Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmedia.co.za Sales Executive: Candida Giambo-Kruger +27 (0) 71 438 1918 candida.giambo-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 +27 (0)21 701 1566 felicity.garbers@newmedia.co.za PUBLISHING TEAM General Manager: Dev Naidoo Publishing Manager: Natalie Da Silva +27 (0)11 877 6281 natalie.dasilva@newmedia.co.za 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 HEAD OF HR: Camillah West

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.

Contributors: Torben Bauch, Carine Davies, Linda Eales and Karen Horsburgh

CEO: MEDIA24: Ishmet Davidson

Managing director of Symrise South Africa; chairman of SAAFFI.

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

Kerusha Pillay

HEAD OFFICE New Media House, 19 Bree Street, Cape Town 8001 PO Box 440, Green Point, Cape Town 8051 Tel: +27 (0)21 417 1111, Fax: +27 (0)21 417 1112 www.newmedia.co.za

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.

Food Review is printed and bound by CTP 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.

Are you compliant with Regula�on 638?

If you prepare, transport, handle or sell food, you must comply with Regula�on 638 (R638) to meet the minimum hygiene requirements.

What is Regula�on 638?

This is the regula�on that replaced R962 on 22 June 2018, and it is the duty of the person in charge to be trained in its principles and prac�ces, and the training must be accredited. What is more, if you are not already compliant, your training will need to be complete by 22 June 2019.

NOSA provides accredited training in R638 NOSA has developed a training course to cover the broad spectrum of food safety. We are accredited with the FoodBev SETA and the South African Auditor and Training Cer�fica�on Authority (SAATCA).

Ensure full compliance with the R638 Good Manufacturing Prac�ces course from NOSA, which includes the following: Food Safety and Food Quality • Food Safety versus Food Quality • Importance of Food Safety Food Safety Hazards • Food Safety Hazards • Categories and Sources of Food Safety Hazards • Hazard Controls Good Manufacturing Prac�ces • Requirements of Good Manufacturing Prac�ces (GMP) • GMP and the Foodstuffs, Cosme�cs and Disinfectants Act • Prerequisite Programmes To discuss your training regarding R638, please contact: Jolanie Kleynhans (Na�onal Internal Audi�ng Manager) Email: jolanie.kleynhans@nosa.co.za Tel: 082 413 5927 Keshav Beachen (Na�onal Sales Manager) Email: keshav.beachen@nosa.co.za Tel: 071 442 9418

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Contact Natalie Da Silva: natalie.dasilva@newmedia.co.za | +27 (0)11 877 6281

NEWS

Proseal to be acquired First three

by US corporation trailblazers graduate

T

he company, a leading provider of tray sealing technology to the food industry is to be acquired by Chicago-based JBT Corporation.

A definitive agreement to acquire the company for approximately UK £220 million, subject to regulatory approvals has been signed. The deal will allow Proseal to expand its business by providing access to JBT’s global sales and service network.

Under the terms of the deal, the management team, led by the founders Steve Malone and Robert Hargreaves will remain in place and the Proseal brand will be retained. Commenting on the deal, Malone states,

‘We are delighted to announce that Proseal is to become part of JBT. This deal ensures Proseal’s continued growth and success and enhances our customer support overseas and our growing business into new markets.’ The acquisition of Proseal represents an important expansion of JBT’s capabilities.

‘It adds significantly to our end-of-line market position and advancing our strategy of providing full-line customer solutions,’ states Tom Giacomini, JBT’s chairman, president and CEO. Tray sealing is relevant to many of FoodTech customers, particularly in the expanding market for convenience foods. •

Proseal has been acquired by JBT Corporation

Coca-Cola increases Easter flood donation

T

he beverage producer and its largest local bottler, Coca-Cola Beverages South Africa (CCBSA) have increased the amount pledged to assist victims of the Easter weekend floods in KwaZulu-Natal and the Eastern Cape from R600 000 to R1 million. ‘Government has begun assessing the damage and it is clear that it is even more extensive than originally thought. Estimates vary, but we are talking in the hundreds of millions. Major infrastructure needs to be replaced or repaired, but also individual families have to put their lives

8

Food Review | May 2019

back together,’ says Nolundi Mzimba, CCBSA regional public affairs and communications manager. ‘We felt that increasing our pledge was the least we could do, and we are calling on other companies to step forward and do the same.’•

A

lison Barr, Hlanzeka Mpanza and Anja Lategan will go down in the annals of Stellenbosch University (SU) as trailblazers. They are the first three students to graduate with an MSc degree in Food and Nutrition Security from the institution after the programme was first launched in 2017. Mpanza is a nutritionist, while Barr and Lategan are food scientists. The programme provided them with a broad, comprehensive take on health matters and the role that adequate nutrition plays therein. It was conceptualised to assist policymakers and practitioners in different sectors make better decisions about issues related to food provision and food security.

Only fifteen students are selected each year. The programme comprises twelve modules and a research assignment, and students do not have to be based on campus full time. ‘The MSc in Food and

Alison Barr, Hlanzeka Mpanza and Anja Lategan

Nutrition Security programme aims to equip students to view the holistic nature of food and nutrition security, to take all factors into account and to propose solutions to specific problems in the food system while keeping the bigger picture in mind,’ explains Prof Gunnar Sigge of the SU Department of Food Science.

‘The programme aims to bring together the natural, social and nutrition sciences to address these issues.’ •

FSSC 22000 food safety certificates for Metsä Board

A

s part of Metsä Group, the division is pleased to announce that the food safety procedures at its Kyro, Äänekoski and Husum mills have recently been certified according to the FSSC 22000 food safety standard. These certifications demonstrate that Metsä Board’s mill organisations comprehensively ensure the safety of their products for demanding end-uses, such as direct contact with food.

The FSSC 22000 is a standard approved by the Global Food Safety Initiative (GFSI). It

defines a comprehensive food safety system that meets the demands of both the company’s customers and consumers. GFSI approved standards enable the food industry to ensure food safety worldwide. All of Metsä Board’s mills currently have an ISO 22000 food safety system in place. Marjatta Punkka, product safety manager at Metsä Board, comments, ‘Consumers appreciate the benefits of traceable and renewable fresh fibre board, especially when it comes to direct food contact.’ •

You probably think you know what SMC the world leader in pneumatics and automation solutions - is all about: actuators, valves and fittings, right?

They're the products that SMC has built its success on for over 60 years. But they are just part of how we can help you.

Did you know that we can also supply customer -specific control systems and engineered specials - whether you need just one, or one hundred.

Some of our customers also rely on us for innovative products to suppress vibration, eliminate static, provide precise fluid temperature control, and automatically lubricate machinery.

For example, take our compact HRS thermo chiller range.

If you’re in the machine tooling, printing, injection moulding industries or have a laser application, it’s really important to maintain the temperature within strict limits. Our HRS chillers will monitor and control the temperature of your device therefore ensuring quality, reliability, reduced rejection rates and extend the service life of your equipment.

For more information on our HRS chiller range contact us on +27 11 100 5866 or email us at zasales@smcza.za

#SMCRaisesTheBar

Worldwide leading experts in pneumatics and industrial automation

www.smcza.co.za

NEWS

Filmatic to supply Steam Infusion in Africa

U

K food tech, OAL has announced a new partnership with Filmatic, an international supplier of liquid and food packaging equipment based in South Africa. The company will offer exclusive distribution of OAL’s Steam Infusion Vaction pump technology to producers of popular dairy- and maizebased drinks across sub-Saharan Africa. Steam Infusion is a simple disruptive cooking process. By offering this award-winning technology, Filmatic will help manufacturers across the continent reduce cleaning and cooking times and energy consumption.

The technology will also increase their cooking capacity, eliminate burn-on and Maillard reactions in a wide variety of food products. The Steam Infusion Vaction unit uses steam as the motive force to simultaneously heat, mix and pump liquids with and without particulates. The unit can sit within a cooking vessel or integrated in-line, depending on the needs of the manufacturer.

Using culinary grade or clean steam, Steam Infusion heats 1 000kg of product from 15°C to 90°C in five minutes with no burn or particulate damage. Units are easily retrofitted into new or existing cooking vessels. •

OAL’s Steam Infusion Vaction pump

FoodForward SA commits to feeding one million people daily

T

o commemorate its 10 year anniversary, South Africa’s largest food redistribution organisation, FoodForward SA, has set a goal of reaching a million people daily within five years. The organisation’s vision is ‘A South Africa without hunger’.

The company currently reaches over 250 000 people every day across its national beneficiary organisation network, supported by its logistics and warehouse infrastructure that has the capacity to distribute large volumes of surplus food nationally. Scaling up to meet the growth challenge will involve increasing the amount of surplus food they can recover as well as increasing the number of beneficiary organisations they serve while ensuring that the organisation’s infrastructure capacity is adequately expanded to accommodate this ambitious goal. Last year FoodForward SA launched its digital platform, FoodShare, which virtually connects beneficiary organisations directly to retail stores and food outlets for the regular collection of surplus food, thus providing greater access to food while reducing infrastructure and logistics costs. •

Co-located with:

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drink event F O O D • B E V E R A G E • H O S P I TA L I T Y

22 - 24 O CTO B ER 2019

The Nigerian hospitality event

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22 - 24 OCTOBER 2019 LANDMARK CENTRE, LAGOS, NIGERIA

Book your stand!

10

Food Review | May 2019

NEWS

Prestigious sponsors get behind Sapics conference

T

he Sapics Conference takes place in Cape Town from 9 to 12 June 2019. President Mungo Park, says that support from leading South African and multinational organisations reflects the significance of this event.

‘Skills development and the professionalisation of supply chain management is critical in our global, challenging, complex and dynamic business environment.’ Barloworld Logistics is a Gold sponsor of the 2019 SAPICS Conference.

Established in 2001, the organisation has grown into a significant supply chain solutions business in southern Africa, with complementary operations in the Middle East. Combining a smart approach with innovative thinking and supply chain foresight, Barloworld Logistics designs, implements, manages and operates smart supply chain solutions that grow its clients’ bottom lines. Another Sapics 2019 Gold sponsor is Syspro. This company has been simplifying business complexity for

manufacturers and distributors for almost 40 years. Syspro’s powerful Enterprise Resource Planning (ERP) system provides an end-to-end business solution for optimised cost control, streamlined business processes, improved productivity, and real-time data analysis for comprehensive reporting and decision-making. CHEP, Eazi Access, Fortna, Goscor, Imperial Logistics and Redefine Properties are Silver sponsors of the 2019 SAPICS Conference.

JDA and Jungheinrich are support sponsors. ‘We are delighted and honoured to have sponsors of the calibre of these leading organisations for this year’s event,’ Park enthuses.• Barloworld Logistics and software solutions specialist Syspro has confirmed support for the Sapics Conference.

Patent portfolio expands further

T

he number of patents submitted by the Endress+Hauser Group continues to rise. The group submitted 287 initial patents in 2018, a new record.

Endress+Hauser owns nearly 7 800 active intellectual property rights worldwide.

Roughly one-third of the patent filings are related to the

Industrial Internet of Things, digital communications and instrument diagnostics. Under the motto #empowerthefield, in 2018 the measurement engineering specialist began to bundle its digital activities with a focus on Heartbeat Technology, as well as the recently introduced Netilion IIoT ecosystem. ’ •

The World’s No. 1 Trade Fair for Plastics and Rubber

Ta k i n g c a r e o f packaging – today and tomorrow.

K 2019

Plastic packaging has become a focus of regulatory scrutiny. Join the debate and h ave y o u r say . Ar o u n d 3 ,20 0 i n te rn ati o n a l exhibitors at K 2019 will be introducing you

to

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latest

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groundbreaking innovations on all the t r e n d i n g to p i c s i n t h e p l a s t i c s a n d r u b b e r i n d u s t r y . We l c o m e t o t h e i n d u s t r y ’ s m o s t important business platform. www.k -online.com/ticketing

Southern African – German Chamber of Commerce and Industry NPC 47 Oxford Road _ Forest Town, Johannesburg P.O. Box 87078 _ Houghton 2041 Tel. +27 (0)11 486 2775 _ Fax +27 (0)86 675 21 75 tradefairs@germanchamber.co.za

www.germanchamber.co.za

kmd1902_VP_88,5x269_INT_ZA.indd 1

11

02.05.19 12:05

May 2019 | Food Review

I N D U S T RY TA L K

Partners in certification ISC Global has changed its name to Certification Partner Global (CPG). Food Review spoke to director Thea Laufs on the implication of the name change for the local food and beverage industry.

A

lthough the name has changed, the company has stayed the same.

‘Our ability to provide locally and internationally accredited audits, targeted at local markets with cost-effective audits remains our priority,’ she explains.

CPG is an international auditing, certifications and training body - globally recognised as a full scope JAS-ANZ accredited facility. It is also an Exemplar Global international certified training organisation. The company continues to be independent and enjoys consistent organic growth every year.

‘We believe our name change will help us to focus on delivering the best service possible. Our aim is to improve your business through value-adding audits and assist you in obtaining recognition of those improvements

In our 10th year in South Africa we have rebranded we have changed our name but we have stayed the same.

12

Food Review | May 2019

“CPG is an international auditing, certifications and training body globally recognised as a full scope JAS-ANZ accredited facility” through the resultant certification,’ Laufs points out.

One such improvement is the use of a QR Code on all certificates. This technology will enable you or your customers to verify the currency and validity of certificates in real time. A smartphone with a QR scanner application can be used to scan the certificate QR Code. It can immediately connect to the database, where it receives a full report on the certificate confirming the details and whether it is still valid. •

CERTIFICATION ON:

PROGRAMMES AND SCHEMES INCLUDE: • QMS - Quality Management Systems (ISO 9001); • EMS - Environmental Management (ISO 14001); • OHS - Occupational Health and Safety (ISO 45001); • FSMS - Food Safety Management Systems (ISO 22000, HACCP, FSSC 22000); • GFSI - Basic and Intermediate Audits; • Process Maturity Certification; • BCMS - Business Continuity Management Systems (BCMS ISO 22301); • ISMS - Information Security Management Systems; • ITSMS - Information Technology Service Management Systems (ITSMS ISO 20000-1:2011, ISMS – ISO 27001).

CPG - www.cpg.global

Contact:

eLSIE.STRICKER@CPG.GLOBAL 076 443 0235 www.cpg.global

HE LIGHT PET BOTTLE IN THE WORLD

IS STILL TOO HEAVY FOR US.

The KHS system for efficient PET bottling: Lightweight PET. Our 0.5-liter PET bottle for highly carbonated beverages weighs just 9.9 grams – without compromising its stability. This is a world record – one we want to beat as soon as possible. More information on the advantages of lightweight PET can be found at www.khs.com

C O M PA N Y F O C U S

Components that put hygiene first Efficiency isn’t the only priority for food and beverage manufacturers.

Inoxpa offers a range of seat valves that deliver on other variables, including reliability, accuracy and hygiene.

W Tank bottom seat valve

hile valves, pumps, agitators and vessels are essential to food processing operations, they can also pose a hygiene threat. The machinery normally features a variety of uneven surfaces, cracks and crevices. This can provide an ideal home for microbes to thrive.

It is critically important for food and beverage manufacturers to use hygienically engineered components in their processing operations. Components should be made of a suitable hygienic material, such as stainless steel and must be easy to clean.

It is important to create an environment that makes it impossible for microorganisms to survive.

Ensuring all machinery and components meet these crucial standards is best addressed during the design stage. As a rule, upgrading machinery to meet hygiene requirements is difficult and costly. The best components are those designed with food safety standards in mind.

HIGH-PERFORMANCE SEAT VALVES These units are pneumatically-controlled devices used to precisely control the high liquid flows found in various food processing and dairy applications, and further down the processing stream.

Within this space, Inoxpa offers its Innova range of valves. These valves meet the strict hygiene requirements of the food and beverage sector and are designed to guarantee no leakage or mixing of fluids occurs during operation.

The Innova P-type valve is a pneumatic shut-off double seat valve - designed per the recommendations of the European Hygienic Engineering and Design Group (EHEDG). This European-based organisation is dedicated to hygienic design for the food sector.

14

Food Review | May 2019

Double seat valve

The valve features a leakage chamber, situated between the two “seats”. This is kept under atmospheric pressure. As the seats are moved they open or close flow, ensuring a safe interface between the two liquids. One of these liquids is normally a cleaning in place (CIP) solution. The leakage chamber can also be cleaned by the independent lifting of the seats during CIP cleaning of the line.

Produced according to EHEDG recommendations, the Innova K-type valve has a gasket designed to facilitate cleaning. It also ensures reliability under adverse working conditions. Its valve can be changed to ‘normally open’ by simply reversing the position of the single-acting pneumatic actuator.

Both valves feature a single-acting pneumatic actuator and a 360° adjustable body. Assembly/disassembly of internal parts involves a loosening of a clamp

FAST FACT Apart from valves, Inoxpa also specialises in the manufacture and trade of a range of other stainless steel components, including pumps, agitators and blenders. The company also offers management and services for various industries.

C O M PA N Y F O C U S

“It is critically important for food and beverage manufacturers to use hygienically engineered components in their processing operations”

fastener and an open lantern allows for the easy visual inspection of the shaft sealing.

Within the food and beverage sector there can sometimes be a trade-off between performance and food safety.

The Innova range strikes the right balance between these two requirements and delivers units that offer reliable operation and hygiene.

THE NEW BMA MAGNETIC AGITATOR RANGE This range is an innovative and extremely hygienic solution for dispersion, dissolution, homogenisation and solid and liquid product mixing applications.

These units are characterised by efficient performance, even in small volumes.

BMA magnetic agitators are notable for their magnetic coupling system that prevent any risk of leakage. They are easy to clean and sterilise using CIP and SIP procedures. These agitators are particularly useful for sterile applications in the pharmaceutical, biotechnology, and food-processing sectors. Their magnetic coupling system prevents any possible contact with the environment and avoids the need for a mechanical coupling system.

Their operating principle means they are highly capable of distributing a range of products homogeneously in any volume of liquid. The impeller moves and distributes products homogeneously, providing better circulation with a reduced risk of damaging the product.

Inoxpa’s range of magnetic agitators are highly recommended and practical when space is limited at the top of the tank, or a more hygienic solution is required. The range comprises 11 models for different tank capacities of up to 30 000 litres for medium mixing or product maintenance.

INNOVA SEAT VALVES CERTIFIED TO 3-A The certification was awarded to Innoxpa’s range of N -and K-type valves. These units are designed predominantly for use during primary treatment processes in the food, dairy, beverage and pharmaceutical industries. 3-A certification is a globally renowned standard that ensures a high level of safety and hygiene.

Innova N (shut-off valve) and Innova K (divert valve) seat valves are authorised to carry the 3-A symbol.

These two units obtained certification for all valve sizes and seal options.

Known for its hygienic design, the range has EHEDG certification. This endorsement ensures comprehensive cleaning using CIP, without requiring disassembly. It complies with the FDA, EC 1935/2004 and Atex versions are also available.

In addition to assuring hygiene and safety, this hallmark ensures quicker and simpler valve handling.

This, in turn, enables cleaning and inspection processes coupled to easier maintenance.

Inoxpa underwent a thorough certification process at its facilities to obtain the 3-A certificate and testing compliance with established 3-A Sanitary Standards requirements.

This independent inspection, called Third Party Verification, ensures independent authorisation. This protects the integrity of the symbol and indicates the high level of quality that underpins the symbol.

The certification includes a unique authorisation number. Code 3702 is a publicly available guarantee for online verification.

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2 1 & 2: A range of shut off single seat valves

The magnetic agitator range

A commitment to innovation and continuous improvement has allowed Inoxpa to enter the global market without compromising its product quality or customer relations. The company counts many prominent food and dairy processors amongst its clients globally. •

Inoxpa – www.inoxpa.com

May 2019 | Food Review

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DA I RY F O O D

Prevent power interruptions instantaneously In our homes, electrical power interruptions are annoying, but they rarely cause extreme financial losses. For industrial operations, power problems can lead to millions of Rands of unnecessary costs and dangerous health situations. These potential consequences are especially troubling for the food and beverage industry. By Linda Eales

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odern food and beverage manufacturers rely heavily on technology and high-speed continuous processes to reduce production time and the cost of bringing goods to market.

Technology-based systems improve quality and flexibility while reducing variability.

Power-supply disturbances can interrupt the operations of precision machinery used during production. This results in lost material, loss of certain production units, non-delivery and hours spent clearing and cleaning equipment to restart.

Even a momentary interruption in a process may cause contamination issues, which can be an expensive problem to solve.

Unscheduled process interruptions can produce long delays as the process may have to be restarted.

In the dairy industry, any unexpected downtime can cause spoilage resulting in the dumping of valuable milk products. Lost production time, while more milk is sourced and sterilised can cost many hours and thousands of Rands.

The latest power technology can prevent these interruptions from happening.

Installed between the incoming supply and equipment loads, the ABB PCS100 active voltage conditioner (AVC) senses power disturbances, such as a voltage sag from a weather event, and acts extremely quickly to correct the event before it can have any effect on critical machinery.

The PCS100 AVC constantly monitors the voltage supply and immediately corrects any impending issues. When a voltage anomaly is detected, the system instantaneously corrects the voltage, up or down, to the nominal level by means of a built-in injection transformer and rectifier/inverter pairs.

The PCS 100AVC draws additional energy from the utility to make up the correction voltage at sub-cycle speed, relying on ABB’s leading-edge power electronics.

Only one moving part, a cooling fan, is involved, and no batteries are required.

The PCS100 AVC’s footprint is extremely

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Food Review | May 2019

small, so it installs easily in equipment rooms and confined spaces.

Throughout the food and beverage industry, processes that rely on continuity of operation can benefit from the PCS100 AVC system. It can save money, time and lives in operations such as baking, where the risk of fire exists if a loaded conveyor stops in an oven, or when gas-fired ovens and boilers do not automatically reignite.

Packaging products, like glass and foil, have continuous processes that can cause long and expensive delays when disrupted. These operations can benefit from PCS100 AVC protection, as well.

“Throughout the food and beverage industry, processes that rely on continuity of operation can benefit from the PCS100 AVC system” Financial losses from poor power quality can reach around four per cent of a company’s turnover, according to a Pan-European Power Quality Survey. An unstable or fluctuating electricity supply can cause problems beyond unexpected interruptions. Here are some examples of problems that can be avoided by installing PCS100 AVC protection: • Failure of such components as contactors, release switches and fuses • Unexplained breakdowns, faults or malfunctions of machinery • Overheating of transformers and motors, reducing their useful life • Damage to computers, PLCs, sensors and other precision equipment

Unexpected downtime in the dairy industry can cause spoilage

• Communication interference in electronic sensors and devices • Higher distribution system losses • Light flickering.

ABB is active in voltage sag and surge protection, with proven technology operating successes. The company is dedicated to delivering advanced, reliable solutions that will provide a stable, highquality power supply. •

ABOUT THE AUTHOR LINDA EALES is ABB’s South

Africa regional industry manager for food and beverage.

ABB – www.abb.co.za

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DA I RY F O O D

Contemporary dairy application centre opens A state-of-the-art Dairy Application Centre (DAC) was opened by Lake Foods, a business division of AECI’s Food and Beverage strategic growth pillar in Cape Town. The new facility launched in partnership with its dairy ingredients supplier of 25 years, Chr. Hansen.

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uromonitor indicates the dairy industry in South Africa has an annual revenue of R65 billion. This underpins significant opportunity for the DAC. Lake Foods’ managing director Roger Falck, says the DAC will provide a platform for new product development and the production of concept samples. The facility will also offer technical support and training to dairy processors. ‘By providing the complete offering, Lake Foods will develop its market share in subSaharan Africa.’

Benefits include: • localised expertise and ingredients • recipe and process support • reduced cost and risk of new product development • improved speed to market • development of first-rate industry • know-how on the continent.

Mirroring Falck’s positivity, the chairman of Lake Foods and a member of the AECI executive, Dean Murray adds, ‘AECI’s

investment in the facility is indicative of the group’s confidence and commitment to its food and beverage pillar.’

The DAC is equipped with customdesigned Chr. Hansen processing equipment, enabling the controlled simulation of factory conditions. A technical resource has also been appointed by Chr. Hansen.

Executive vice president of the European, Middle Eastern, African and North American regions and member of the Chr. Hansen executive board, Jacob Vishof Paulsen says the company and Lake Foods share the same philosophy and values such as customer centricity and innovation. Chr. Hansen is the most sustainable company in the world. This follows the release of the Global 100 Index

by Canadian-based advisory firm, Corporate Knights, at the World Economic Forum in Davos, Switzerland in January 2019.

During the opening programme, a range of sample concepts was available for tasting: • It’s time for Africa - an ambient stable stirred yoghurt with a six-month shelf-life; • Here’s to Health - a range of healthier solutions such as reduced sugar and the inclusion of probiotics with a specific focus on LGG, the world’s best documented probiotic strain; • Lake Foods Pop-Up Shop - featuring a high-protein Greek style yoghurt and a creamy dessert type yoghurt. •

Lake Foods – www.lake.co.za

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Food Review | May 2019

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1: Concept table presented with products made in the DAC 2: The ribbon cutting ceremony 3: Roger Falck welcoming guests 4: Customers tasting yoghurts in the new lab

FAST FACT: Lake Foods is a manufacturer and supplier of speciality ingredients for bakery, dairy, health, nutrition, meat and poultry applications. Its two divisions are Afoodable, which manufactures and supplies bulk marinades and sauces and Infigro, a manufacturer and supplier of filter aids.

Southern Canned Products (SCP) manufactures and supplies juice-based drinks and products, including emulsions, formulated compounds and fruit concentrate blends.

DA I RY F O O D

Dairy foods’ inline insurance policy Contamination of a product with foreign objects is a permanent threat to the dairy sector. Its implications can be deeply unpleasant for consumers and manufacturers.

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ood safety is enforced through a raft of regulations and legislation.

Responsibility begins in the field and ends long after the point of sale.

Contamination can occur at any of these points: from processing machinery, factories, transportation or through the addition of non-dairy ingredients.

In the dairy industry, legal and reputational risk extends to processors, manufacturers and retailers who have a vested interest in keeping dairy products contaminant-free.

For dairy producers that supply major retailers, the risk is particularly acute.

Retailers may impose substantial fines or other penalties when contamination with a foreign object occurs.

OPTIONS IN CONTAMINANT DETECTION There are a wide variety of options available, but two main technologies stand out: • Metal detection – used since the 1950s • X-ray technology – a more recent innovation and an excellent way to enhance technical performance to prevent foreign body contamination.

Metal detecting machines have several advantages. They are established, reliable, easy to maintain, require low initial investment and are simple to install.

For those smaller independent businesses, metal detection offers an ideal method of quality control. If a dairy product is contaminated with stones, glass, plastics or rubber, a metal detector will let

Sliced cheese X-rayed for a variety of foreign bodies

the product go through. Detectors may also have problems finding metals according to its ferrous or non-ferrous nature. It is easier for these units to pick up a ferrous metal than a non-magnetic metal such as stainless steel. While a metal detector may find a

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

FLAVOUR DIRECTLY FROM THE SOURCE Sensetek.indd 1

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Food Review | May 2019

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DA I RY F O O D

ferrous metal particle of 1.5mm, a foreign body made of stainless steel may have to be three millimetres or greater to be detected by the same machine.

Metal detectors can also detect problems with items packaged in metallised packs, such as foils for yoghurt pots or packages insulated with metallic materials.

These limitations are significant in the dairy sector, where foreign objects often reach foodstuffs from factory processes i.e. rubber seals falling from machines, or in products such as yoghurt with added fruit sections. Protective and foil packaging are also likely to increase as demand for long-shelf life products continues to grow.

The question to ask then: how can the dairy industry improve on quality control offered by traditional metal detection systems?

X-RAY TECHNOLOGY These systems measure the density of a product as it crosses the inspection area. It creates an image that is analysed to identify a foreign object. Like metal detection, X-ray technology can be applied during production; in bulk flow materials prior to packaging and to packaged retail goods before shipping.

While X-ray won’t necessarily detect every possible contaminant, the technology does provide a wider detection spectrum than metal detectors and will pick up stone, glass, dense plastic/rubber and metal. It can pick up contaminants that have a greater density than water (1g/cm³). The technology is versatile and can assist in counting, weight estimation, detect fill levels, identify product flaws and ensure packaging integrity.

PRIMARY PROCESSING OF CHEESE Many processes are required to produce cheese and each of these has a risk of adding foreign bodies. This normally occurs during processing i.e. rubber sealing ring

the nature and volume of their products, the nature of foreign body contamination, customer demand and contractual obligations. This should be offset against the perceived nature and impact of a contamination incident and the company’s tolerance of risk.

Using X-ray technology to detect foreign bodies in dairy products can assure the quality of food produced, acting as an insurance policy against prosecution and brand damage. It can also give suppliers a real competitive edge. By using X-ray to exceed the standard demanded by customers, companies can demonstrate their commitment to quality while assuring potential clients they can cope with demanding specifications. •

failure from mixing equipment, pipework or metal from poorly adjusted cutting or blending processes. The high level of operator intervention during processing also carries foreign body risk. While rubber may be present in the block at this point, detection may not be possible due to the relatively low-density differential between the depth of the cheese block and the material requiring detection.

At the primary phase, cheese must be checked for any metal contamination to protect the integrity of the cutting blades.

Metal detectors are commonly used in this instance because of the large block size. A larger aperture metal detector is required, which reduces potential sensitivity. This, coupled to the salt and moisture level in cheese, means detection limits are high typically around 5.0mm or greater for stainless steel. Even a piece of metal of three to four millimetres will do significant damage if in contact with cutting blades. An X-ray, on the other hand, can provide detection down to 1.5 to two millimetres on the largest blocks and down to one millimetre in most cases. This provides a much higher level of protection.

For operations producing grated cheese, the challenge is probably the greatest. The final product offers a high variable density as the strands overlap and combine with each other. Here the differential with metals is still large. Due to the lower height and overall density of the metal, detection levels achievable with X-ray are impressive and consistently below 1.0mm - below 0.6mm level in most cases. The varying nature of the product does mean that lower density contaminants are more difficult to detect.

Rubber seals, having passed through the grating process are unlikely to be detected.

Ishida – www.ishida.com

Ishida’s range of X-ray systems

SHOULD YOU INVEST IN TECHNOLOGY? Suppliers seeking to invest in quality control equipment must consider factors such as

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Make a Clear Choice SAFE DISTRIBUTION PRACTICES

CERTIFIED SAFE AND SUSTAINABLE WATER SOURCE

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Ripples & Waves

Chairman’s Address May 2019

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HE SOCIAL PUSHBACK over the extensive use of plastic is unrelenting, coupled to the cry-out that access to safe drinking water is a basic human right.

In the middle of this mix is bottled water. This is a situation that we must live with for many years to come and counter with grace.

We will continue to counter the drinking water issue with the argument that bottled water is a beverage and a beverage of choice for healthier living. No-one should have the power to deny us that choice. We will continue with a strong drive to recycle and reduce single-use plastics.

Plastic is and will remain vital to modern living.

Given these truths, I sometimes marvel at the irony it throws up. It’s ironic when we get a Beaufort West drought situation and an appeal goes out for donations of bottled water. The expectation is that bottlers who battle to make a few rands and a touch of profit are expected to hand over truckloads of bottled water. Our members do of course, but irony persists.

At Beaufort West, we have a p-poor planning (PPP) situation. Plenty of groundwater is available, but money has been diverted away from building pipelines and wellfields. There is plenty of good quality groundwater available in the Karoo, it is just that the cost is high for building the needed infrastructure (and possibly the money has been spent elsewhere).

Then we have National Geographic magazine. I have for many years been a subscriber and keen reader and have come across several articles around plastic and plastic pollution; water and drinking water. Bottled water in plastic is always a target and is always negatively described. If you go to National Geographic’s Green Guide you find ‘Why tap water is better than Bottled Water’.

WWF (World Wildlife Fund) is another organisation radically opposed to Bottled Water. If you go onto the website for their cruises however, most offer free bottles as a guest amenity. These include Nat Geo ‘Cloud Cruises’, Nat Geo ‘Orion Cruises’, Nat Geo ‘Scenic Cruises’ and Nat Geo & WWF ‘Azamara Cruises’.

Puzzling that publicly they condemn bottled water, but realise how important it is that their guests do not suffer gastro-guts, and thus hand out bottled water. Definitely a touch of double standards.

Yours in quality John Weaver

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#BudgetSpeech 2019: Tax on single-use plastics, not the answer The following statement was issued by the executive director of Plastics|SA, Anton Hanekom, just after finance minister Tito Mboweni’s Budget Speech in Anton Hanekom Parliament earlier this year.

Plastics|SA notes the commitment in the Budget Review to reform existing environmental taxes. We believe this is an opportunity to assess, which taxes are achieving their environmental objectives and the impact they are having on the economy and jobs.

The plastic bag levy, for example, has had little impact on consumer behaviour and has not delivered the environmental gains it was intended to. The Department of Environmental Affairs acknowledged to Parliament that consumers have continued to use plastic bags, despite the plastic bag levy quadrupling between 2003 and 2018.

The truth is that the plastic bag levy has done little for the environment. It is just another revenue stream for the government and is not even ring fenced for recycling. More could have been done if the money was used for the intended purpose - we would have been able to achieve more in terms of recycling.

We also note that the government will be investigating a tax on single-use plastics, including straws, beverage cups and lids, and containers to curb their use and encourage recycling.

The plastics industry fully supports efforts to stop plastic waste polluting the environment.

We believe it is high time that the government starts confronting this issue head-on. It is simply unacceptable that more than eight million tonnes of plastic end up in the world’s oceans every year.

People want to recycle and do the responsible thing but there is simply not sufficient serviced waste management infrastructure in place.

While a tax on single-use plastics might satisfy an emotional impulse, it is not the answer. A tax on single-use plastics will do little to change behaviour, and it won’t stop plastic pollution. All a tax will do is drive up inflation, and put pressure on an industry that employs over 60 000 people.

We need to work towards developing innovative environmentally sound products. Instead of taxing the industry and the consumer, the government needs to work with us to develop these alternatives.

Plastics|SA is determined to find the answer to problematic plastic usage. We are developing a workable plan to deal with single-use plastics aligned to international initiatives that takes into account our environmental, socio-political and economic realities.

We look forward to working with all roleplayers in the industry, as well as government and civil society, to find a genuine solution to plastic pollution.

Ripples & Waves #World Water Day: Consider validity and source of facts before pointing fingers

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ONSIDER THE SOURCE of the facts, weigh up their reliability, and make a distinction between urban myth and professional opinion before pointing fingers this World Water Day.’ This was the evenkeel request from Charlotte Metcalf, CEO of the South African National Bottled Water Association (Sanbwa).

Metcalf doesn’t dispute the fact that many people in South Africa and in other countries around the world lack access to safe water. She stressed that, if we do not actively set out to ensure our decisionmaking processes are well-informed, we risk setting policies, formulating regulations, enacting legislation and investing in technologies that will do more harm than good.

During the Day Zero period in Cape Town for instance, many laid the blame for the drought at bottlers of bottled water and called for the industry to be banned, or put under state control. Their calls ignored the fact that the bottled water market accounts for just 543.7 million litres a year (which was equivalent to the City of Cape Town’s daily target under Day Zero conditions) versus the 5 668.7billion litre a year fizzy drink, iced teas and energy drink market1.

Furthermore: • Water sources of Sanbwa members nationwide (90 per cent of which are bottled from underground sources, that is, groundwater as opposed to surface water) must be audited to ensure long-term sustainability prior to membership being granted.

• Groundwater is strongly buffered against drought influence. Recharge, or aquifer renewal, is replenished at between five and 20 per cent a year depending on the underlying geology and topography.

• No water from any of these groundwater sources would naturally enter the municipal system via rivers and dams. Bottled water originates from sources licenced to private entities by the Department of Water & Sanitation specifically for the use of the water for commercial purposes (bottling water). The volumes extracted are monitored against the licensed limit.

By contrast, many of the systems mooted as alternatives to bottled water could exacerbate drought. These could include: • Shop-floor systems that use a combination of filters and/or ozone to purify tap water, which is then packaged in shop-branded bottles (bottled water) or re-filled into consumers’ containers (drinking water).

• Small retail outlets using a combination of filters and/or ozone to purify tap water, which is then

packaged in shop-branded bottles (bottled water) or refilled into consumers’ containers (drinking water).

• Counter-top filtration units used by restaurants, caterers and hotels, and linked to taps; the water is bottled in reusable glass bottles and often closed with a Grolsch-type cap.

• Bottling companies or individuals starting up in response to the drought, but do not adhere to South Africa’s legislation governing the bottled water industry could be bottling from unlicensed, unprotected and unsustainable sources. Environmental surveys to ensure source sustainability, the construction of a hygienic bottling facility etc. cost far more than people factor into the price. Therefore, if the bottled product is cheap, chances are the source is not what it is claimed to be, or the production facilities are not what they should be.

‘It is a fallacy that bottled water is a waste of South Africa’s scarce water resources, and critically Notes: 1. BMi Research – 2017 2. 2030 Agenda for Sustainable Development - Sustainable Development Goal 6: • 6.1: By 2030, achieve universal and equitable access to safe and affordable drinking water for all • 6.2: By 2030, achieve access to adequate and equitable sanitation and hygiene for all and end open defecation, paying special attention to the needs of women and girls and those in vulnerable situations • 6.3: By 2030, improve water quality by reducing pollution, eliminating dumping and minimizing release of hazardous chemicals and materials, halving the proportion of untreated wastewater and substantially increasing recycling and safe reuse globally • 6.4: By 2030, substantially increase water-use efficiency across all sectors and ensure sustainable withdrawals and supply of freshwater to address water scarcity and substantially reduce the number of people suffering from water scarcity • 6.5: By 2030, implement integrated water resources management at all levels, including through

reduces the amount of municipal water available for the country’s citizens.

The arguments that refute the accuracy of this claim not only include the relative sizes of the packaged beverage industry in the Charlotte Metcalf country, they include the fact that bottled water production is a very low water use business versus other beverages3 , and is a very low water use business versus other food industries4,’ Metcalf explains.

‘This year’s theme for World Water Day (March 22), ‘Leaving no one behind’, adopted the central promise of the 2030 Agenda for Sustainable Development2 that, as sustainable development progresses, everyone must benefit. Sanbwa wholeheartedly supports this agenda, and does not accept bottlers whose sources are not sustainable and well-managed as members,’ she said. transboundary cooperation as appropriate • 6.6: By 2020, protect and restore water-related ecosystems, including mountains, forests, wetlands, rivers, aquifers and lakes • 6.A: By 2030, expand international cooperation and capacity-building support to developing countries in water- and sanitation-related activities and programmes, including water harvesting, desalination, water efficiency, wastewater treatment, recycling and reuse technologies • 6.B: Support and strengthen the participation of local communities in improving water and sanitation management.

3. Bier http://www.bieroundtable.com/bier-presentscarbon-footprint.html, which compares the impact of bottled water when compared to tap water and other beverages globally, it can be seen that – compared to other beverages – water has a very low water use figure. (http://beveragelcafootprint. com/?page_id=102/) 4. https://www.statista.com/chart/9483/how-thirsty-isour-food/

MEMBER NEWS: #Thirsti The end of 2018 saw the launch of Thirsti’s exciting new Infusions range. Infusions represent people who want to live life to the fullest – free from constraints and inhibitions. That is why the #iLiveFree campaign took the form of an exciting roadtrip around South Africa allowing thousands of people to sample the new Infusions flavours: Cucumber Lime, Berry, Litchi, Apple, Naartjie and Watermelon. Backed up

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by an online campaign, people got to experience how this new water is not only delicious, but free from the artificial ‘nasties’ like preservatives and no artificial sweeteners.

A lot of ‘fan love’ was generated during this campaign and people took to social media to post about Infusions. The likes of Kyle Deutch, Ms Cosmo and Jane Linley Thomas joined in as well, by showing their love for the brand on their own platforms. The associated Live Free Competition was a great success, and great numbers of people shared with Thirsti their unique perceptions of ‘living free.’ The R50 000 prize was well-deserved by a young lady with great singing aspirations.

Ripples & Waves #WaterWheel:

MEMBER NEWS

Organoleptic characteristics of bottled waters in South Africa – What do the bottled waters we drink taste of?

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#aQuelle: Joy has a new look F

or the past 20 years, aQuellé has been spreading joy and now, just like water refreshes and revitalises, it has revitalised its form while retaining its essence of Real Joy. Its new logo and packaging have aspects of contemporary design and vibrant colours.

The new look is making its way into stores across South Africa and made a splash at the 2019 aQuellé Midmar Mile, an event which brings friends and family together and contributes significantly to various charities.

According to aQuelle, the new look launches it into an exciting new era, making every joyful moment brighter while enjoying the original taste of joy!

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ottled water (referred to as ‘packaged’ water by South African legislation) is appreciated not only as a calorie-free, healthy alternative to other packaged non-alcoholic beverages, but as a versatile companion to fine dishes, wine, coffee, brandies and whiskeys, etc.

Depending on the mineral composition of the bottled water, as well as the presence or absence of bubbles, it can highlight and even enhance taste nuances.

The South African National Bottled Water Association (Sanbwa) collaborated with the Sommeliers Association of South Africa (Sasa) and the South African Chefs Association (Saca) to explore the organoleptic characteristics of bottled waters available in South Africa. The intention is to provide a guide – not a set of rules – about which waters could satisfy certain culinary requirements.

Bouquet is the word used by beverage tasters when referring to the nose or smell of a beverage, while palate refers to the taste or flavour. In general, the panel confirmed that waters bottled from sources in South Africa have a neutral bouquet and palate. Imported waters found in this country, too, are mostly neutral with respect to smells and flavours.

The word mouthfeel refers to how a beverage feels in the mouth, mostly because of the interaction between texture and weight, and can vary between still and carbonated versions of water from the same source. Mouthfeel is where the tasting panel found considerable differences between South Africa’s bottled waters.

The Water Wheel illustrates the characteristics of Sanbwa members’ waters as well as the best-selling imported waters (for comparison).

Ripples & Waves

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Ripples & Waves

# Sodis: PET bottles and sunlight key to sanitising water P ET BOTTLES ARE the key to sanitising water in areas without access to regulated water reticulations systems, or those where the system is unreliable or disrupted by natural disasters such as floods, earthquakes, cyclones or conflict.

This is the clear message from WHO consultant Andy Hart in a documentary called ‘Drops of Sun’. (www.youtube.com/ watch?v=-CzUx0_Igg0&feature=related).

The technique has been tested and recommended by the World Health Organisation (WHO) as well as the CSIR and used by South African National Bottled Water Association (Sanbwa) chairman, John Weaver, on his regular trips into areas where taps are not a common sight.

The technique is referred to as Sodis, or solar disinfection. The UV-A rays in sunlight kill germs such as viruses, bacteria and parasites (giardia and cryptosporidia).

The method also works when air and water temperatures are low. People can use the Sodis method to treat their drinking water themselves. The method is very simple and its application is safe.

There are still those who believe that PET bottles leach chemicals or toxic components into the water, especially when exposed to direct sunlight. ‘Perhaps these misinformed people will take note of more recent research, coming from the Swiss

Federal Laboratories for Materials Testing and Research,’ suggests Sanbwa executive director, Charlotte Metcalf. ‘This organisation examined the diffusion of adipates and phthalates (DEHA and DEHP) from new and reused PET bottles in the water during solar exposure.’

According to Metcalf, the levels of concentrations found in the water after a solar exposure of 17 hours in 60°C (140°F) water were far below WHO guidelines for drinking water and in the same magnitude as the concentrations of phthalate and adipate generally found in high-quality tap water.

‘There’s also been concerns voiced recently about the use of PET bottles in this manner following a report from researchers at the University of Heidelberg who had looked at the release of antimony from PET bottles stored over several months in supermarkets.

‘The antimony concentrations found in the bottles were orders of magnitude below WHO and national guidelines for antimony concentrations in drinking water. Using clear PET bottles and Africa’s abundant sunlight is a cheap, easy and effective way to make certain water is drinkable.

‘Those who incorrectly malign PET’s chemical properties should rather focus their energy on convincing those who consume beverages from this packaging format to recycle, as that’s the more urgent concern,’ she notes.

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MEMBER NEWS

#Chamonix: A description of the waters from Sanbwa’s newest member.

The secret behind the high quality of Chamonix spring water is its location, high in the Franschhoek Mountains. Here, far from pollution sources and contaminants, it harnesses the purity of the underground springs that run through these hills. Three bottling and processing facilities ensure that it is able to meet the demand for Chamonix from retailers, restaurants – indeed, anyone with an appreciation for purity and quality.

At Chamonix, hygiene and cleaning procedures are monitored daily, quality control is done every 30 minutes off the line.

Kosher and Halaal approved, Chamonix is also FSSC 22000 certified. It achieved a best in class status on its most recent hygiene audit conducted by one of its major customers. A concern for purity runs through Chamonix’s daily operations, and into every single bottle of Chamonix natural spring water.

Ripples & Waves MEMBER NEWS

#ThirstiSharks:

A winning combination Thirsti has teamed up with the Sharks as the team’s official hydration partner, an alignment that matches the Thirsti ethos with the Sharks’ own. Thirsti has made its mark in South Africa as a brand that applauds people who fearlessly pursue their passions and dreams, within the context of a healthy and dynamic lifestyle.

The Sharks are an embodiment of these values as their globally recognised brand extends beyond the world of rugby into every facet of life from entertainment to fashion. With two dynamic brands committed to empowering people to be the best version of themselves, this will undoubtedly partnership.

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SANBWA Member Update

Name • Address • Telephone • Facsimile • Contact Person Members Affiliate members aQuellé Private Bag 260, Kranskop, 3268 • 032 481 5005 • 032 481 5006 • Ruth Combrink

Alpla Trading SA (Pty) Ltd PO Box 4451, The Reeds, 0158 • 012 657 8683 • Kieron Johnstone

Bené PO Box 1098, Walkerville, 1876 • 082 881 9860 • 078 644 7780 • Wendy Anderson

End In Mind Consultative Solutions Africa (Pty) Ltd Postnet Suite 1, Private Bag X75, Bryanston, 2021 • 011 513 3415 • Shawn Henning – Director

Bonaqua – Coca-Cola South Africa PO Box 9999, Johannesburg, 2000 • 086 011 2526 • 011 644 0586 • Kamini Redhi

Extrupet (Pty) Ltd PO Box 14112, Wadeville, 1422 • 011 865 8380 • Fax 011 865 4254 • Harry Havenga – National Sales & Marketing Manager

Cape Aqua Minerale P.O. Box 234, Somerset Mall, 7137 • 021 854 6477 • Richard Whitehead

Fontana Manufacturing (Pty) Ltd 150 Maclean Street, Umkomaas, 4170 • 039 973 2690 • Cameron Buys – Sales Manager

Clover Waters: Nestlé Pure Life PO Box 6161, Weltevreden Park, 1715 • 011 471 1400 • Bradwin Bosman

Krones Southern Africa (Pty) Ltd Private Bag X 42, Bryanston, 2021 • 011 065 5700 • 086 522 6176 • Des Haddon – Sales & Marketing Manager

Di Bella Spring Water PO Box 1516, Ladybrand, 9745 • 082 862 0752 • Maurizio Di Bella

MPACT Plastics Wadeville P O Box 14093, Wadeville, 1422 • 011 418 6061 • 086 574 6481 • Mayuri Naidoo – National Sales Manager

Durr Bottling: Aquabella, Fontein PO Box 502, S-Paarl, 7624 • 021 863 3485 • 021 863 0590 • Leslee Durr

Nampak Closures PO Box 69983, Bryanston, 2021 • 011 719 6300 • Clinton Farndell – Divisional Director

La Vie De Luc PO Box 15, Franschhoek, 7690 • 021 876 2559 • 021 876 2652 • Christian Von Palace

NSF-CMi Africa PO Box 12900, Die Boord, 7613 • 021 880 2024 • 021 880 2840 • Wouter Conradie – General Manager

Libstar Chamonix Spring Water (Pty) Ltd (a Division of Libstar Operations Proprietary Limited) Postnet Suite No 40, Private Bag X19, Franschhoek, 7690 • 021 876 3736 • Tanya Smith

PET Recycling Company NPC t/a PETCO P.O. Box 680, Constantia, 7848 • 021 794 6300 (Cpt) • 011 615 8875 (Jhb) • Cheri Scholtz – Chief Executive Officer

Oryx Aqua PO Box 474, Naboomspruit, 0560 • 014 743 2421 • Berend van den Berg Pioneer Foods (Pty) Ltd PO Box 177, Ceres, 6835 • 023 313 3701 • 023 313 3410 • Paul Collingridge

Polypet (Division of Polyoak Packaging) PO Box 125, Plumstead, 7801 • 021 710 9200 • 021 712 1342 • Wessel Oelofse – National Executive: Polypet

Thirsti Water P.O. Box 13559, Cascades, 3202 • 034 314 9801 • Rob Hoatson

Radical Waters PO Box 6482, Halfway House, 1685 • 011 466 0610 •Nicky Wilson – Executive Vice President Marketing & Operations

Valpré – Coca-Cola South Africa PO Box 9999, Johannesburg, 2000 • 011 644 0666 • 011 644 0586 • Kamini Redhi

All correspondence and enquiries should be addressed to Charlotte Metcalf at: SANBWA, PO Box 7649, Halfway House, 1685 Telephone: (011) 884 5916

Facsimile: 086 568 4862

Email: sanbwa@worldonline.co.za

Visit us on our website: www.sanbwa.org.za

8 2

DA I RY F O O D

How to cut sugar with alternative sweeteners Food manufacturers are facing mounting pressure to reduce sugar content.

The dairy industry, despite its reputation for being healthier than other sectors, is actively seeking sugar alternatives.

S

ugar does more than just provide a sweet kick when formulating dairy food. It contributes to the texture, taste, reduction of freezing point and water binding properties of a product. It also impacts on the firmness and affects the flow and thermal characteristics during processing and on the shelf.

Margaret Carter of Chemgrit’s food division says that some of the most common issues when considering sweeteners include whether they are nutritive of non-nutritive. ‘We also look at its comparative sweetness to sugar, ease of use, heat stability, how the product is metabolised with other ingredients, aftertaste, compatibility with other sweeteners, laxative effect and toxicity to dogs,’ she notes.

A combination of sweetening options may be used to achieve a palatable outcome, while added thickeners can help create a firmer product.

Sucralose has become a popular replacement for sugar and is in great demand with formulators. While price and availability was an issue until a few years ago, it is now readily available. Sucralose is 600 times sweeter than sugar and has zero calories. The ingredient is easy to use and performs well in dairy products, beverages and candies.

Saccharine, sodium cyclamate, aspartame and acesulfame K are still very

popular alternatives to sugar and used in many products including yoghurt. Nutritive sweeteners such as monk fruit and stevia are also growing in popularity.

Xanthum gum, gelatine, carrageenan and CMC are all effective thickening agents. They don’t affect the flavour of a product but improves consistency, texture and mouthfeel.•

ADDING THICKNESS A wide variety of thickeners are available to achieve the desired consistency in a product.

Chemgrit Foods - www.chemgritsa.co.za

Although there are several different sweetening options available, none taste or behave exactly like sugar

Chemgrit Food, a division of Chemgrit SA (Pty) Ltd is a leading supplier of raw materials and ingredients to the food industry. Our strength lies in the excellent relationships we have with our principals in Europe, the Far East and India.

We also have a trade office in China.

CHEMGRIT SA (PTY) LTD 7 HAROLD FLIGHT STREET JET PARK, BOKSBURG 1459 011 397 4455 / 082 440 1275 SUPPIERS OF: • SWEETENERS • ACIDS • ANTIOXIDANTS • ADDITIVES • PROTEINS • PERSERVATIVES • THICKENERS • FOOD COLOURS • PHOSPHATES

May 2019 | Food Review

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S N AC K S & C O N FE C T I O N E RY

Create indulgent products using these colours and flavours The alkalisation process is common in the cocoa industry. It results in a wider range of products and presents alternatives in colour and taste – making it the perfect ingredient for formulators when crafting confectionery.

I

f you are looking for a fruity, herbal or The dry colour of the powder changes as caramel-like taste, the best option is the powder is blended in to the application. to choose natural or lightly alkalised When selecting the colour, always test the cocoa powder, which will result in a light wet (intrinsic) colour. In application, low fat colour in the final product. Medium cocoa powders have a darker colour than alkalised cocoa powders will display their high fat counterparts with the same premium, richer, lingering chocolate degree of alkalisation. flavours. If you want a very dark product that features a bitter and very intense FINENESS AND TASTE cocoa taste, then select a highly alkalised Fine powders are more usable and feature cocoa powder. a better mouthfeel and less decantation. fdt-Visitor Promo Half Page Advert-177x130mm trim-May 2019-REPRO.pdf 1 2019/05/07

DID YOU KNOW West African farmers are famous for their chocolate fermentation techniques. These render unique depths and subtle flavours to Bensdorp’s signature cocoa powders. The quality and level of fermentation are exceptional, which translates into an outstanding flavour. The secret to the consistent colour, taste and quality is a well-balanced blend of three specific West African cocoa beans: Ghana, which features a distinct chocolate flavour; Cameroon for colour properties and Côte d’Ivoire for robust beans.

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Food Review | May 2019

S N AC K S & C O N FE C T I O N E RY

Fineness also impacts on the final colour of the product. A very fine powder will give more intensity on the colour than coarser ingredients. Various taste profiles are available at targeted customers and there are various factors that impact the taste profile of cocoa. This includes the amount of cocoa powder used, the origin of cocoa beans; alkalisation and roasting degree of the final cocoa powder and fat content of cocoa powder.

A high-fat cocoa powder normally features low bitterness and a high sweetness, better mouthfeel and smoother texture and a longer melting time when used in ice cream.

BENEFITS OF BENSDORP DARK CHOCOLATE POWDER

CROQUOA GIVES YOU THE CRUNCH

• Formulators can claim ‘dark chocolate’ and show real pieces on pack • 100 per cent dairy free, lactose free and allergen free • Contains only two per cent sugar • Three times less powder needed versus chocolate for an equivalent cocoa content • Delivers a sugar and cost reduction • High fat content of 32 per cent • Sensory profile features found chocolate flavour with caramel and milky notes • Dark brown colour with red tones.

This powdered cocoa offers a multitexture experience in biscuits or bars.

There is no fat blooming (compared with chocolate). This is thanks to the low-fat content, which is ideal for bars.

Its sensory profile is intense bitter dark chocolate flavour and colour.

Perfect for application in ice cream, cereal bars, protein bars, biscuits, truffles and spreads. When used as a dusting powder, the ingredients low moisture

absorption rates allows for a matte finish, keeping the colour and flavour longer than a traditional powder. It features a balanced round cocoa flavour with uniform matte brown, velvety visual appearance. It is ideally used for dusting application with a high moisture content or products that condensate during storage (e.g. tiramisu, frozen desserts and truffles).

For recipes where chocolate is used, replacing a little amount of chocolate with cocoa will allow you to have stronger cocoa notes and colour. •

Savannah Fine Chemicals – www.savannah.co.za

May 2019 | Food Review

33

S N AC K S & C O N FE C T I O N E RY

Snacks for a perfect crunch Crisp Sensation has developed snack coatings that promise perfect, crispy results. With its latest innovation, the company will soon enable manufacturers to develop microwaveable crumb-coated snacks.

Crisp Sensation allows the formulation of microwaveable, crumb-coated snacks

T

he technical breakthrough comes down Supported by new intellectual property to moisture control. Even if the on improved moisture control, product is kept in a freezer for Crisp Sensation will soon DID up to six months, it will still retain a enable manufacturers to YOU KNOW? crispy coating and succulent core develop a completely when cooked in the microwave. new generation of Crisp Sensation has launched ZeroFry, an innovation that Products are also suitable for crumb-coated snacks. enables manufacturers to produce other preparation methods The company has crispy crumb coated snacks for such as oven, airfryer, a long history of oven or airfryer without the need Merrychef and Turbochef. filing patents on for pre-frying or deep-frying. The Addressing fast-paced coating systems, with ZeroFry coatings allow for a fat reduction of 50 per cent and a consumers who are always on the multiple patents considerable reduction go and demand quick and tasty already granted. Some in calories. snack options, products with Crisp of the most important Sensation coatings fit the bill. developments have been The coating system is innovative moisture barriers suitable for a large variety of and water binding technologies. To products that can be crumb create diversity and tailored products, coated, including chicken, crumbs with specific characteristics and cheese and even sweet fillings. designs are available for all applications The company has filed a patent and requirements. These patented for the coating system, which functional crumbs display special guarantees that even products porosities, thickness and crumb shapes. • that have been kept in a freezer for months will still taste great, and Crisp Sensation – www.crispsensation.com remain crispy on the outside.

Official Distributor for RSA

Omya Consumer Goods omya.com

For a crispy sensation... add calcium to your formulation!

Omya Calcipur ® 110 - KP, at a concentration of 0.5%1.5%, improves expansion index, texture, crispness and bubble distribution of extruded cereals and snacks. This dosage also enables a calcium claim.

lisadk@cjpchemicals.co.za

3-A1804214 COG_ADV_Food_Ingredients_130x177_EN.indd 1

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Food Review | May 2019

04.05.18 13:56

S N AC K S & C O N FE C T I O N E RY

Add a healthy dose of brand appeal Clomark has been bringing innovative packaging design to South African brand owners for 47 years. Food safety is an integral part of the company’s operation. Good manufacturing practices are implemented throughout the production chain.

S

mart packaging design can assist in differentiating products from competitors, while innovative packaging technologies can make production easier and more attractive.

It also offers improved consumer convenience. Dealing with one converter of cartons, labels, bar wrappers, sachets and shrink sleeves at one location enables customers to save time and improve quality and colour consistency across a range of products.

‘Clomark’s dynamic technical and creative team aims at ensuring customer satisfaction coupled to excellent turnaround time,’ explains Jocelyn Munsami, national sales manager. ‘Materials are carefully selected to eliminate risk while maintaining consumer appeal.’

HAPPY CUSTOMERS Quinton Jonathan is the packaging technologist at Clicks. ‘Our primary aim is to get our products to stores on a tight and regular schedule. We rely on dependable service providers like Clomark to keep us on track. We are very pleased with the quality of service; appreciate the team’s responsiveness and the way it conducts business.’

Craig Kaminsky, director of FitChef agrees with these sentiments. ‘Our packaging appeal is as important as our innovative meal solutions. Our brand is growing incredibly quickly. This means that FitChef needs the best of everything. The Clomark team provides great quality, service and pricing.’

Diego de Radigues, director and brand owner of Bakali Foodstuffs concurs, ‘We can offer our customers an attractive and competitive healthy snacking solution.

We often receive compliments about the product’s freshness. Service delivery is excellent - a key factor if you want to be successful and lead times are probably one of the best in the market. The team’s response rate, availability and knowledge of our products are excellent.’

In this fast-paced digital age, Clomark strives to maintain its identity and appeal to brand owners. ‘Our team is getting this right by adopting a fresh perspective to the fast moving consumer goods market,’ managing director, Shyam Chirkoot concludes. •

Clomark – www.clomark.com

May 2019 | Food Review

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S N AC K S & C O N FE C T I O N E RY

Ingredients that tick all the right boxes

Bragan Chemicals is a subsidiary company of the Rolfes Group and a major supplier of raw materials to the food industry. Food Review spoke to sales director Alan Rahme, about its extensive product range, warehouse developments and where the company sees itself in the future.

beverage and dairy sectors. We also supply ingredients for animal feed and personal, industrial and home care.

Q: WHAT CERTIFICATION ACCREDITATION DO YOU HAVE? A: All our branches are ISO9001/2015 compliant. The head office is situated in Johannesburg and we have branches in KwaZulu-Natal, Cape Town and Port Elizabeth. We deal with reputed manufacturers who supply all the required food safety documentation and certification.

Q: DO YOU HAVE IN-HOUSE TECHNICAL SUPPORT AND CAPABILITIES? A: Bragan doesn’t offer technical support in terms of laboratory testing as our partners offer these services. Our technical requirements are performed by our principal suppliers and manufacturers who are willing to offer customer support if and when required.

Bragan specialises in the supply of bulk ingredients and commodities

Q: WILL BRAGAN LOOK AT DEPLOYING MORE R&D AND TESTING FACILITIES IN-HOUSE? A: We try and steer away from low volume and new and specialist ingredients. Our primary focus is on bulk importation and distribution of commonly used commodity chemicals and ingredients. Our business is not geared towards the promotion of new technologies and products.

Q: WHAT IS YOUR STOCKHOLDING CAPACITY? A: We currently have distribution, warehouse and sales facilities in

The Bragan team at the Johannesburg head office

Q: BRAGAN CHEMICALS IS AN IMPRESSIVE SUPPLIER IN THE FOOD AND BEVERAGE INDUSTRY IN SOUTH AFRICA. HOW DID THE COMPANY START AND HOW DID IT GET INTO THE MARKET? A: Bragan was founded in 2005. Our strategy remains moving large volumes rather than maximising profits. Being part of the Rolfes Group has given us additional financial clout to continue growing the business in different industry sectors while expanding into new regions.

Q: WHAT IS THE RANGE OF PRODUCTS AVAILABLE TO CLIENTS? A: Our existing product range is vast. We are a one-stop-shop and service customers across the board. With regard to the food industry, we focus on the bakery, confectionery, processed meat,

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Food Review | May 2019

Johannesburg, KwaZulu-Natal, Cape Town and Port Elizabeth. This allows us to effectively cover all regions in South Africa. During peak periods, we outsource some of our warehousing. This gives us the flexibility to take on any volumes our clients may require.

Q: WHAT ARE THE COMPANY’S FUTURE EXPANSION PLANS IN SOUTH AFRICA AND ON THE AFRICAN CONTINENT? A: There is no doubt that we will continue exploring and expanding our growth into Africa. We certainly have the capability and plans to expand our export market and to start looking further north.

Q: HOW DOES THE COMPANY ADD VALUE TO ITS CUSTOMERS? A: We deal in a very price sensitive market. With our bulk buying power and strong distribution network, we believe we are one of the most competitive suppliers in the market. Price is a complex issue, especially during these difficult economic times. We believe in customer service, reliable supply, a broad product offering and quality chemicals and ingredients. Like our slogan says: We do what it takes. •

Bragan Chemicals – www.braganchemicals.co.za

H E AT I N G & R E FR I G E R AT I O N

Small dry wells for big field applications Field metrology wells are packed with functionality and are remarkably easy to use. They are lightweight, small and quick to reach temperature set points, yet they are stable, uniform and accurate.

T

hese industrial temperature loop calibrators are perfect for performing transmitter loop calibrations, comparison calibrations or simple checks of thermocouple sensors. With the process option, there is no need to carry additional tools into the field.

This optional built-in two-channel readout reads resistance, voltage, and four to 20mA current with 24-volt loop power. It also has onboard automation and documentation.

Combined, the three models (Fluke 9142, Fluke 9143, and Fluke 9144 each with a process option) cover the wide temperature range of –25°C to 660°C. Field metrology wells are designed for the industrial process environment. They weigh less than 8.2kg and have a small footprint, which makes it easy to transport. Optimised for speed, these units cool to –25°C in 15 minutes and heat to 660°C in 15 minutes.

Field environment conditions are typically unstable, having wide temperature variations. Each well has a built-in gradient-

temperature compensation that adjusts control characteristics to ensure stable performance in unstable environments. In fact, all specifications are guaranteed over the environmental range of 13°C to 33°C.

ADDRESS LARGE WORKLOADS AND COMMON APPLICATIONS Whether you need to calibrate four to 20mA transmitters or a simple thermostatic switch, this family of metrology wells calibrates a wide range of sensor types. The optional process version (models 914X-X-P) provides a built-in two-channel thermometer readout that measures PRTs, RTDs, thermocouples, and four to 20 mA transmitters, which includes the 24- volt loop supply to power the transmitter.

Each process version accepts an ITS-90 reference PRT. The built-in readout accuracy ranges from ± 0.01°C to ± 0.07°C depending on measured temperature. Reference PRTs for field metrology wells contain individual calibration constants that reside in a memory

chip located inside the sensor housing so sensors may be used interchangeably.

The second channel is user-selectable for two, three or four wire RTDs, thermocouples, or four to 20mA transmitters.

Traditionally, calibrations of temperature transmitters have been performed on the measurement electronics, while the sensor remained uncalibrated. Studies have shown that typically 75 per cent of the error in the transmitter system is in the sensing element. It becomes important to calibrate the whole loop both electronics and sensor.

The process option of field metrology wells makes transmitter loop calibrations easy. • The Fluke 914X metrology well

Comtest – www.comtest.co.za

360° Integrated Customer Application Solutions It’s all in the outcome Afrox’s 360° Integrated Customer Application Solutions and Safety Solutions Programmes for the energy, transport, mining and fabrication industries offer customers innovative solutions that increase productivity, lower production costs, and improve quality. From identifying customers’ gas and welding challenges to developing a complete solution in partnership with the customer, Afrox’s 360° Integrated Customer Application Solutions maximise value at the lowest possible cost in a highly safe environment..

Africa’s leading gases and welding solutions partner

Customer Service Centre: 0860 020202

IntSolutions 177x130.indd 1

Shop online: www.afroxshop.co.za

www.afrox.co.za

2018/11/30 10:32

May 2019 | Food Review

37

BEERS & CIDERS

Fast and efficient quality monitoring for breweries The Thermo Scientific Gallery Plus Beermaster Discrete Analyser (Beermaster) is a fast benchtop system dedicated to the analysis of beer, cider, malt and wort.

U

sing discrete cell technology, the technology simultaneously automates the determination of analytes including beta-glucan, FAN and SO2 from the same sample. This enables fast turnaround and expansion of a laboratory’s analytical capabilities.

The Beermaster includes a Bitterness Column Module (BCM). This enables unique automated pre-treatment and measurement for bitterness.

The Beermaster can accommodate 180 samples and 42 reagents in its separated sample and reagent disks, with the capacity to perform up to 350 tests/hour and approximately eight bitterness tests/ hour with the BCM. It allows continuous access to samples, reagents and cuvettes without interruption of routine The Beermaster provides a wide range of measurements

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Food Review | May 2019

workflow. All analysis steps are automated, as well as dilutions and repeat analysis, with minimal sample pretreatment required.

ROBUST CAPABILITY AND VERSATILITY The Beermaster provides a wide concentration range measurement, with excellent reproducibility and analyte detection limits to ppb levels. Userspecific applications can be set up, adding to the versatility of the 20+ existing methods for beer and wort analysis.

USER-FRIENDLY Sample identification is automated by a barcode reader. Automatic startup and shutdown protocols and the intuitive graphic user-interface makes this discrete analyser easy to use. The system also accommodates a variety of sample cups and primary tubes.

Easy-to-learn protocols are available for analysis of beta-glucan (high MW), beta-glucan standard, NOPA standard, pH (colorimetric), SO2 free, SO2 total and total protein (biuret).

TIME AND COST SAVING

unique low volume cuvette design provides less reagent wastage, guarantees costefficient testing and the disposable nature of the cuvettes prevents contamination of samples. Beer bittering substances can be extracted from interfering compounds in the sample matrix prior to photometric analysis.

One sample measurement takes 10 minutes, releasing valuable hands-on time compared to manual or semi-automated methods. In a typical workload when several samples are measured, a bitterness result is reported every seven minutes. Various colorimetric tests can be run simultaneously and the unique automated pre-treatment as well as measurement for bitterness increase efficiency.

COMPLIANCE AND CONFIDENCE The Beermaster uses colorimetric tests according to international reference methods like ASBC, EBC and Mebak.

The methods used for beer, wort and malt analysis are well known enzymatic and colorimetric chemistries, ensuring confidence in the quality of results. •

There is no need for an external source of water and system reagents to eliminate the need for reagent preparation. The

Anatech – www.anatech.co.za

D-Glucose

pH (colorimetric)

Acetic Acid

D-Glucose + D-Fructose

Total Polyphenol*

Alpha-Amino Nitrogen (NOPA)

D-Glucose + D-Fructose + Sucrose

Total Protein (Biuret)

Ammonia

Glycerol

SO2

Beta-Glucan

Total Iron

Sucrose (Total Glucose)

Bitterness

D-Lactic Acid

For sample colour:

Calcium

L-Lactic Acid

430 nm filter

Citric Acid

Magnesium

Ethanol Low

L-Malic Acid

D-Fructose

Oxalic Acid

Acetaldehyde

BEERS & CIDERS

2

1 1: EvoFill Glass is complemented by the Gebo OptiFeed Crown feeder 2: Ultra clean crowner with its open design and offset crowning ring 3: Handling parts are now lighter and smaller, which ensures a shorter changeover

Manufacturers expect new solutions to keep abreast of new developments and adapt to changing markets and product trends. These systems must offer high production flexibility while guaranteeing maximum quality for premium products, such as Sidel’s EvoFill Glass.

Flexible filling for premium beer B

eer remains the largest category within the alcoholic beverage segment. It represents over 75 per cent of the volume of alcoholic beverages produced globally. Most breweries still prefer to use glass bottles, with more than 58 per cent of global production done in glass (Source: Euromonitor 1 2018).

‘Our new solution is flexible, hygienic and sustainable. It can assist manufacturers to get ready for the upcoming challenges in premium drinks production,’ declares Stefano Baini, product manager filling at Sidel.

HYGIENE AND PRECISION The system has several new features. The filling level is controlled by level probes, which ensure high accuracy and flexibility.

This is made possible by managing a wide range of filling set points without the adjustment or replacement of parts. Low foaming is assured, which contributes to production efficiency.

The new design includes its “no base” architecture; a new drive system with servomotors, external beverage tank and integrated small product chamber.

MAXIMISE UPTIME THROUGH FLEXIBILITY The technology supports brewers by holding the dissolved oxygen pick-up down to 10ppb.

It processes a wide range of filling levels without the need for probe adjustments.

With 48 to 192 valves on the filling carousel, manufacturers can handle a wide range of speeds - from 25 000 to over 80 000 bottles per hour² - and bottle sizes from 200ml to one litre. Fast changeover

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Food Review | May 2019

3

times for different bottle diameters are coupled to lighter and smaller handling parts. This results in shorter changeover times i.e. 30 minutes with one operator.

Bottle height changeovers are fully automatic for maximum productivity. The system boasts a 98.5 per cent efficiency rate and can handle a broad spectrum of drink types and filling temperatures.

CROWNING OUTSTANDING PERFORMANCE The ultra-clean crowner features an open design and off-set crowning ring. This adds further performance to the bottling process with no internal lubrication needed. The stainless steel construction with its dedicated nozzles for the washing of the crimping area underlines the focus on hygiene and product safety. The solution features an upgraded washing system with three washing areas for maximum safety in case of bottle burst.

Sidel EvoFill Glass is complemented by the Gebo OptiFeed crown feeder, which delivers quality and compliant crowns in a compact space. This is achieved via its integrated vision device. Unsuitable crowns are spotted and seamlessly ejected, without stopping the flow.

The solution removes the need for air and eliminates the risk of contamination.

Mechanical discharge moves the crowns, keeping electrical power consumption to under 1kW. • 1Euromonitor June 2018.

2Beer,330ml bottle

Sidel - sidel.com/evofillglass

EVOFILL GLASS

EXCELLENT BEER UNLIMITED FLEXIBILITY

EvoFILL Glass is the most technologically advanced level probe filler for glass bottles.

It combines the best flexibility with greater hygienic conditions, sustainability and performance level.

Find out more about our innovative glass filler at: sidel.com/evofillglass

BEERS & CIDERS

Traditional processes match high expectations Global players such as Heineken and Carlsberg are dusting off the image of popular cider brands, making them urban, lighter and available in low-alcohol or alcohol-free versions, writes Torben Bauch.

R

egardless of modernisation and experimentation, cider remains an authentic apple drink with strict quality standards. Enormous importance is placed on how apples are handled during fermentation and their aromatic density.

Fermentation and yeast management must also meet the strictest hygienic standards.

AN ALTERNATIVE TO BEER PRODUCTION GEA understands customers are often experienced brewers, who wish to expand their portfolio with cider or convert existing capacities. The company offers full systems for cider production, expanded cider production and integrated processes in existing breweries.

Raw material handling, delivery and blending processes differ from wort production in brewhouses. Raw materials are supplied as a dry powder, liquid or syrup. Depending on the requirements, they might need special treatment.

Crystal sugar, for example, is converted into a sugar solution with Di-Sugar technology. This is a continuous, Brixcontrolled dissolving unit, which can be pasteurised using a hot dissolve procedure. GEA provides complete, flexible and rapid dissolution for different products, including sweeteners, acidifiers, thickeners, salts, preservatives and antioxidants. Technology can handle, mix and treat all liquids, concentrates and types of apple juice.

PASTEURISATION, NUTRIENT DOSAGE AND AERATION In contrast to beer production, cider wort is prepared by blending raw materials

Principal layout of the Wortstar

without boiling. The ready to ferment cider liquid needs to be pasteurised to prevent yeast and bacterial growth, which could spoil a product.

GEA developed the Eco-Flash unit for this type of heat treatment.

Microbiological stabilisation through flash pasteurisation is a safe method to ensure uncompromised product safety and quality. Another important system feature is high economic efficiency: as much as 96 per cent of the heat input can be recovered. This makes flash pasteurisation the most cost-effective heat treatment method available today. The system has a GEA ceramic membrane filtration unit

very small footprint, which can be critical when integrating cider processes into existing production facilities.

After treating cider, an additional inline blending operation is needed to dose yeast nutrients into the wort flow.

This is followed by the GEA Wortstar, a hygienically designed, skid-mounted unit that increases yeast activity to start the fermentation process. Sterile air or oxygen is introduced into the wort. Small bubbles increase the surface area to ensure the wort’s optimal oxygen uptake.

Worstar controls yeast pitching based on cell count. As a precision process, it will ensure optimal reproducibility of the customer’s fermentation procedures.

YEAST PROPAGATION OR REHYDRATION Good quality cultured yeast has only been commercially available for the last 50 years. Cider makers had to rely on wild microflora for centuries. Today, this wild microflora is killed during flash pasteurisation in industrial cider production to prevent spontaneous and uncontrollable fermentation. Cultured yeast needs to be pretreated (propagated) before fermentation or instant dry yeast must be rehydrated. GEA offers a stateof-the-art solution for both applications.

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Food Review | May 2019

BEERS & CIDERS

Layout of dynamic fermentation

Yeast Star is a complete yeast propagation system offering low investment costs due to its automatic system configuration.

Gentle treatment creates good yeast quality and positive effects upstream during fermentation. GEA offers nutrition blending and dry yeast rehydration systems, which also supply yeast with a high cell count and good viability. It uses the original wort and specific rehydration temperatures as well as nutrients for each special cider yeast strain. After perfect rehydration or propagation, yeast will be pitched into the wort filling line and moved to the fermenter.

A more advanced GEA approach is constant recirculation at the beginning of the cider fermentation for cell growth to ensure a shorter and more reproducible dynamic fermentation. Mixing in the tank uses the GEA jet mixing device. Inside the tank, most of the mixed liquid is drawn into the jet mixer through side openings, entrained by the driving flow and boosted upward inside the tank. Due to the special design, only one-quarter of the total mixing flow created in the tank has to be supplied via a pump.

SEPARATION OR CROSS FLOW FILTRATION After fermentation has ended, two possibilities are available for treating the fermented cider base. The first option is to use a GEA Separator system followed by a filtration step in the process. GEA offers many different systems, including innovative direct drive machines (IDD) with greater energy efficiency. Existing equipment and DE filtration can be integrated by GEA. The second option represents stateof-the-art technology: ceramic cross-flow filtration. At least one yeast harvest from the fermenter bottom is needed to remove either yeast or sediment (tank bottoms).

Comparison of circle production from 2011 to 2017

Yeast must be treated separately from the supernatant liquor to recover additional cider. The same applies to the separator solid phase. The tank bottoms or solid phase can be further treated using GEA systems that are similar to beer recovery systems, which are also based on separation or filtration technology.

The second important downstream step in cider production is optional polishing and refining. This operation strongly depends on the customer’s process of cider making.

PRODUCTION OF DEAERATED WATER, BLENDING AND CARBONISATION As shelf life requirements are constantly being tightened, water deaeration systems are used to remove oxygen.

Deaerated water is needed to dilute the cider base with up to 20 per cent ABV to achieve the desired ABV per cent during blending before packaging. Based on customers’

needs, the oxygen limit required or the nature of any further processing, GEA Diox and Varidox systems are used. All systems offer low Capex/Opex costs due to preassembly and testing in the factory before delivery.

As cider fermentation is an atmospheric fermentation, an in-line blending system is followed by GEA’s Dicar carbonating system to adjust carbon dioxide concentration to desired levels. Dicar can be combined with any type of filling machine on the market. •

ABOUT THE AUTHOR TORBEN BAUCH is the

product manager for cider technology at GEA.

GEA – www.gea.com/africa

May 2019 | Food Review

43

BEERS & CIDERS

Engineering and brewing science – a recipe for fantastic beer!

The Redrock Brewing Company began operations in May 2016.

Food Review met with managing director Alan Melville to discuss what’s it like to be the first brewery in Africa to be awarded FSSC 22000 certification.

R

edrock produces a range of premium beers that celebrate the spirit of nonconformity in rock n’ roll music. All beers are hand crafted and master brewed for absolute quality and consistency.

In the spirit of excellence, the brewery chose to pursue FSSC 22000 food safety certification. ‘This certification not only touches on food safety but also on business management. This ensures compliance across a wide range of disciplines,’ Melville points out.

IMPLEMENTATION PROCESS

After bedding down the day-to-day operations, the focus turned to food safety and HACCP principles were applied as the start of the journey towards FSSC 22000.

In 2018, the BSI Group were engaged to certify the brewery.

This journey involved the management team, external safety and food safety consultants, equipment and raw material suppliers and BSI certification team.

After almost a year of concentrated focus, the implementation phase was completed and the brewery management team moved to day-to-day maintenance of food safety procedures.

Initial management work began prior to the opening of the brewery - during the design and construction phase.

WHAT ARE THE BENEFITS? As soon as the brewery was Melville believes international installed and operational, standards, particularly FSSC DID the management 22000 offer a comprehensive YOU KNOW? Master brewer Gordon team concentrated management guide to Den developed Redrock’s on the inculcation implement good daily premium beer range. of a safety culture. operational practices.

Den was the international A decision was ‘We chose this rigorous technical director at a leading made to start standard deliberately. It international brewery and with the legislated forced us to take a holistic president of the Institute of Brewers occupational health look at all aspects of the and Distillers. and safety aspects, business, many of which do following by food not obviously relate to food safety,’ safety certification. he notes.

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Food Review | May 2019

Design, building renovations and technical development at the brewery took 18 months to complete

WHY BSI? ‘The company has intimate knowledge of the standard itself and was instrumental in drafting many other ISO standards. It also had obvious expertise – not only in certification, but also as educators in the field,’ Melville enthuses.

‘In hindsight, this was not a walk in the park,’ Matthew Monteiro, head brewer acknowledges. ‘The BSI team challenged us at every turn, forcing us to examine our own knowledge and preconceptions. They continuously raised new perspectives of our operation that won’t be found in books about brewing theory and brewing management.

They also coached us into a new vision of how to do this. Following the certification process has turned us into a better brewery business,’ he concludes. •

BSI – https://www.bsigroup.com/en-ZA/Standards/

I N D U S T RY TA L K

Crafting a new era of fermented products With excellent nutritional qualities, fermented food and beverages could assist in addressing the intake of nutritious, value-added food. Consumers should however remain aware of the risks of overconsumption, writes Karen Horsburgh and Carine Davies.

F

ermented food has a reputation for its health-giving properties. These include the enhancement of nutrients and the removal of anti-nutrients (plant compounds that reduce the body’s ability to absorb essential nutrients). It provides probiotic bacteria and inhibits foodborne pathogens. Some experts even recommend fermented food be included in national dietary recommendations.

The Western diet is familiar with fermented food such as yoghurt, beer, wine, vinegar, cheese, crème Fraiche, tea, soya sauce and olives. There are many traditional fermented food historically localised to certain geographical areas that have widened the selection of food in the Western diet.

Africa is no stranger to the fermentation of food - it has been a traditional practice for centuries. The most common products in Africa are cereal-based items such sorghum, maize and millet; roots such as cassava and to a lesser extent, fruits, vegetables, meat and fish. Two of Southern Africa’s most popular fermented products are amasi (sour milk), and amahewu (a non-alcoholic fermented maize drink). Other examples are iIncwancwa (a sour porridge from maize or sorghum gruel) and umqombothi (sorghum beer).

A traditional Chinese fermented drink, which has done well in the shift to a commercial product is kombucha. The fermented tea is described as an acidic and refreshing beverage, sometimes served with a light fizz and in a variety of flavours.

Homemade, the product contains 0.5 to two per cent alcohol, but commercial varieties are marketed as alcohol-free (<0.5 per cent).

Information available on kombucha refers to the product as a “health drink” not unlike

other food in the fermented category. There are a number of accounts referring to safety aspects and harmful side effects.

In kombucha, a symbiotic culture of bacteria and yeast (called scoby) is required for the fermentation process, which should last around 10 days. The pH is important - a low pH prevents foodborne pathogens growing in the drink. When producing kombucha, food safety is critical. Another concern is the amount consumed. There have been reported cases of head pain, allergic reactions, nausea, lactic acidosis and renal failure as a result of excessive consumption.

The suggested maximum daily dose of kombucha is half a cup.

This begs the question: under the South African regulatory framework, is this product adequately regulated in order to protect the consumer? The same could be asked about other fermented food. With the increase in popularity of this category, regulatory

advances should be considered to guide consumers as to the recommended intake.

This could also ensure that commercial products sold under the beverage category are in fact alcohol-free. Safe production guidelines should also be published for producers. This will encourage growth and could result in new and exciting products being developed. •

ABOUT THE AUTHORS KAREN HORSBURGH has a B.Sc. Dietetics (Stellenbosch) and

CARINE DAVIES a B.Sc. Dietetics (PMB Natal).

FACTS SA - www.factssa.com

May 2019 | Food Review

45

PAC K AG I N G AU T O M AT I O N

Local vision inspection company sets the pace A specialised, proudly South African company is giving its international competitors a run for their money in the field of vision inspection and quality control.

I

ntelligent Inspection Systems, also known as I2s, manufactures automated vision inspection systems for quality control in packaging, allowing clients highspeed visual inspection of plastic closures, polyethylene terephthalate (PET) bottles and preforms, plastic containers, steel cans and can ends.

Systems include fully automated handling systems and high-definition imaging solutions that guarantee the quality of every product that leaves the factory.

Machine vision inspection is an image processing technology that enables automated object scanning within a set field of view. Systems can DID mounted on production lines YOU KNOW? or cells for real-time I2s supplies systems process control, product worldwide including European inspection and sorting manufacturers from Germany, and robot guidance.

Sweden, the UK, Czech Republic The business was and Italy. Customers are as far afield as Australia, Brazil and Mexico. started about 16 years The company provides 24-hour ago by Bruce Gillbee, who remote support facilities for is now the managing customers anywhere in director, and Andrew the world.

Nourse, technical director, when they identified a local need for a quality machine vision inspection system for the manufacturing sector in South Africa. Since then I2s has grown into a leader in machine vision inspection, designing and manufacturing equipment using 90 per cent local material. manager. ‘We supply machine vision systems I2s proudly uses I2s Ideal Software, which is to companies and their suppliers who need a user friendly and detailed in its identification very high level of quality assurance. Several of the critical inspection needs of customers, large companies depend on our systems to written by Nourse. provide that peace of mind. Our systems ‘Locally we have an impressive list of inspect food packaging such as printed customers in all sectors - from packaging, margarine tubs, milk bottles, PET bottles, production and filling to final products. closures and containers.’

We supply customers all around the world from Brazil to New Zealand. International TWO MAIN CATEGORIES OF companies such as SodaStream, Massmould MACHINE-VISION SYSTEMS and Nolato rely on us daily for the high‘The first is our new, all-inclusive X-series. quality inspection specifications they Customers can add to or cut the existing require,’ says Jonathan Fitzpatrick, sales line, adding our system into their process.

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Food Review | May 2019

I²s supplies a range of automated vision inspection systems for quality control during the packaging process

The system includes transfers, conveyors, inspection and rejection in one unit. These come in different types such as closures, cans, containers/ bottles, print and preforms. The second type is the I-series, which is our typical bolt-on range. These systems are mounted onto an existing conveyor line or process.’

I2 s moved to a brand-new factory in Laser Park, Honeydew, in Johannesburg towards the end of 2018. With that came a brand-new website and Facebook page. The new facility is a testament to the company’s determination to build on its mission of constant improvement and progression.

‘It gives us the environment to design, create and build the best that we can with a desire to stay ahead. Our customer base has grown to around 80 per cent export and has a global footprint. We look at growing that footprint and this year we will be exhibiting at the K Show in Dusseldorf Germany in October.

‘I2s is a specialised company with a big heart, we strive every day to make a difference for our customers. As a management team we interact closely with each other and work hard to encourage, support and get things done. This drive is backed up by an exceptional team in the factory. Our aim is to be the best through dedication and perseverance, taking another step towards that goal every day,’ he says. •

www.i2systems.co.za

PAC K AG I N G AU T O M AT I O N

Is the cloud all it’s cracked up to be?

Cloud computing is defined as the storage, management and analysis of data saved remotely on a server. Although invaluable in many instances, is it always the best solution for a production or packaging line? Food Review spoke to Victor Marques, country general manager of Omron Industrial Automation to find out.

E

dge computing is an alternative system that enables data storage, applications and analysis to be carried out at the edge of a machine. Lines and devices are monitored and real-time sensors and data at the machine level can be processed in microseconds. A machine’s condition can be monitored in real time, but data volume is limited. Data processing at the edge enables an immediate response.

Industrial manufacturers need to think carefully before deciding which of these two options will be the most effective. They must consider solutions involving artificial intelligence (AI) and machine learning (ML).

Although AI offers some great benefits, care needs to be exercised before incorporating it into industrial applications.

WHAT’S YOUR BIGGEST CHALLENGE? Companies often can’t identify the problem they want to solve. The solution is to start collecting and cleaning data before even thinking about introducing AI. You can then obtain information from the data and start visualising it in a smart way.

A lot of existing data isn’t suitable for analysis. If you’re thinking about AI, you must think in a broader sense about data science - what and how much data you need. You can apply AI at various levels, depending on the problem you want to solve. When comparing the performance of two factories, gather data and put it into the cloud (inside or outside your enterprise). You can then compare,

analyse and draw conclusions. If you want to compare a large amount of data from 20 factories, this is where AI in the cloud can play a key role. If you need an immediate reaction on a bottling line to avoid downtime, you should consider a solution with AI at the edge.

ACCESS AND MAKE THE BEST USE OF YOUR DATA Machines within a factory are a potential source of valuable data. How can a manufacturing plant make the most effective use of this data, especially when introducing AI to enhance its capabilities? The key questions that need to be addressed are: • Data - Do I have enough?

• Infrastructure - How much will the set up cost?

• Outcomes - What problem do I need to solve and what increase in efficiency can be achieved using cloud or edge computing?

Some manufacturing facilities might decide to send all data to the cloud. Large IT companies are promoting the cloud as a solution to everything. It isn’t a complete panacea however, as it doesn’t show or respond in real time to what is happening in the machines. Omron has been developing tools to help the human brain cope with the challenges of what is happening inside the machines – along with details of downwards analysis and pattern recognition.

Edge computing within an industrial manufacturing environment looks at the actual process within the machine. Real-

time data processing at the edge enables an immediate response to an abnormal situation in a process. With AI at the edge, manufacturers can control complexity and security.

With edge computing, data and computing resources are located close to the machines.

This enables users to gain real-time information about the efficiency of different aspects of their industrial automation system.

This means they can access intelligence within the machine, which in turn enables a deep analysis to be carried out.

This information is scalable and measurable and enables the factory to achieve a significant increase in its overall equipment effectiveness (OEE). Manufacturing companies are starting to recognise that AI can make a major contribution to their profitability by increasing their OEE, leading to greater productivity and lower costs.

Omron’s AI Controller has some preprogrammed tools that can help with simple cases of preventative maintenance. Using advanced mathematics, it can detect a problem or a deterioration in a part of the equipment before a machine breaks down.

With complicated machines and problems, which involve detailed use of AI, you will need specialists with advanced skills to extract maximum value from this new technology. •

Omron – www.industrial.omron.co.za

May 2019 | Food Review

47

PAC K AG I N G

Solutions for bottle-tobottle recycling Public demand for sustainability is growing stronger and the industry is concentrating on the recyclability of PET bottles. This type of packaging often contains composite materials, which can hamper puregrade recycling.

K

HS’ FreshSafe PET technology offers food and beverage industries a unique alternative. A wafer-thin protective layer of chemically pure glass on the inside wall of the PET container combines product protection with full bottle-to-bottle recycling.

‘Plastics are subject to critical questioning and consumers want more sustainable solutions from the industry,’ says Jon Elward, head of plastic packaging at KHS. PET bottles, coated with the Plasmax barrier technology, are now classed as ard Jon Elw 100 per cent recyclable by the Association of Plastic Recyclers (APR).

The gradual ousting of mixed material PET bottles, which are hard to recycle, is opening the market to easily recyclable packaging systems. In this context, KHS’ FreshSafe PET technology provides a suitable alternative and has been classified as meeting APR’s [1] most stringent critical guidance criteria for recycling.

The wafer-thin glass coating applied to the inside wall of the bottle is washed off during the recycling process, producing

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Food Review | May 2019

A wafer-thin layer of glass on the inside wall of the PET bottle combines product protection with the option of full bottleto-bottle recycling

pure PET. ‘We’ve fully satisfied the strict specifications and critical demands of the recognition process,’ Elward states.

‘This proves that FreshSafe PET is a sustainable technology and a reference for the recyclability of PET bottles without composite materials.’

Sensitive products such as juice, wine, sauce and liquid food are protected from oxidation and carbonated beverages from carbon dioxide loss. Compared to standard composite materials, the coating process provides a better barrier quality and a longer product shelf life.

‘This technology considerably facilitates recycling and at the same time improves barrier properties of PET bottles,’ confirms Steve Alexander, executive director of the APR. Through its recognition programme, the organisation aims to improve the recycling quality of plastic bottles.

Interest among bottlers is growing in the system, which has already been tried and tested on the market.

KHS CALCULATES INDIVIDUAL TCO Beverage producers will incur additional overheads when they invest in FreshSafe PET, but the overall operating costs will be reduced. When they use this system, bottlers can switch to less expensive standard PET preforms, relieving them of the obligation to source preforms from a specific manufacturer. Measured against the benefit of additional product protection and a longer product shelf life, the cost per bottle is lower than when conventional composite materials are used. •

“This technology considerably facilitates recycling and at the same time improves barrier properties of PET bottles”

GEARED TOWARDS SUSTAINABILITY As a global company and PET expert, KHS is aware of its responsibility to the environment. In 2010, the company opened its Environmental and Energy Management Department, which is responsible for sustainability management. Companies in the beverage industry are increasingly opting for PET container systems as they are light and flexible. The company has developed and launched numerous innovative systems - from the lightest 0.5 litre PET bottle for carbonated beverages with a screw cap to the Nature MultiPack, which holds PET bottles together with nothing more than a few dots of adhesive and a carrying handle. KHS are still in the very early stages, consistently moving towards an even greater degree of sustainability.

1. The Association of Plastic Recyclers is a North American trade association, which strongly advocates the recycling of all post-consumer plastic packaging.

The association draws up design guidelines and recognises packaging design innovations that meet its most stringent guidance criteria for recyclability.

KHS - www.khs.com

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Coffee

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May 2019 | Food Review

49

To advertise in

Anita Raath

Sales executive +27 (0)82 976 6541

Carla Melless

Sales executive +27 (0)83 260 6060

DELUXE CHEMICALS Manufacturer and supplier of detergents and disinfectants for the food and beverage industry.

Quality products and superior service are our top priority.

Our products are SANS 1828 and SANS 1853 approved.

Candida Giambo-Kruger Sales executive +27 (0)71 438 1918

ISO 9001:2015 certified company.

Tel: +27 (011) 397 3299 Email: renier@deluxe.co.za www.deluxe.co.za

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METROHM SOUTH AFRICA Metrohm SA is a subsidiary of Metrohm AG, a leading Swiss company. We are a regional support centre for all sub-Saharan countries, including Mauritius and Madagascar.

We are proud suppliers of Swiss-made analytical solutions that greatly enhance the output, efficiency and reliability of your labs and processes.

Our products are widely used in the environmental, pharmaceutical, food, mining, electroplating, petrochemical and water treatment industries as well as tertiary institutions for teaching and research.

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

Tel: +27 (0)11 656 1918/ +27 (0)21 852 0213/ +27 (0)31 265 0067 www.metrohm.co.za

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In addition to the above qualifications we offer numerous skills programmes that addresses the needs of the Food industry.

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