Food Review May 2020

WWW.FOODREVIEW.CO.ZA

MAY 2020 Vol. 47 • No. 05

South African journal for food and beverage manufacturers

Great taste.

Every diet.

Your protein proudly green

Imagine a world full of better-for-you snacks

Dairy food raises the innovation bar

COVID-19 – time to re-engineer your business

CONTENTS MAY 2020 | Vol. 47 • No. 05

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12

10

Measures taken to protect employees and customers

“Alternative proteins are a big hit with consumers, and these ingredients can have a positive impact by feeding the world’s population in a responsible manner”

8

NEWS

A first in synthetic rope hoists

Green tea hits the high notes

ABB takes care of remote connectivity

Sapics conference postponed

Propak Cape moves to June 2021

12

COVID-19

It’s all systems go at Jungheinrich

14

SNACKS & CONFECTIONERY

Natural sugar – better for you

The tremendous adaptability of nuts

How to deal with increased health regulations

The versatility of polyol sweeteners

Agent orange is here!

CBD moves mainstream

29

DAIRY FOOD

Verder takes care of your pump requirements

Flexible applications in CIP

32

BEERS & CIDERS

It’s all in the can

34

PACKAGING AUTOMATION

Recycled PET satisfies legal requirements

One machine meets market demand

Next-generation packaging equipment to die for

Siyakha puts safety first

Are you closing your bags properly?

Now is the time to re-engineer your business

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36

Future-proof solutions are adaptable and flexible May 2020 | Food Review

3

EDITOR’S COMMENT

EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmedia.co.za Layout & Design: Andipha Nkoloti +27 (0)11 877 6168 andipha.nkoloti@newmedia.co.za

COVID-19 could deepen food insecurity and malnutrition

T

he World Health Organization (WHO) has expressed concern at the impact of COVID-19 on food security. The pandemic is likely to exacerbate the considerable burden of malnutrition in Africa. The impact of the disease is expected to be greater among those grappling with food scarcity and malnutrition, while widespread food insecurity will likely increase due to movement restrictions.

“COVID-19 is unfolding in Africa against a backdrop of worrying levels of hunger and undernourishment, which could worsen as the virus threatens livelihoods and household economies,” explains Dr Matshidiso Moeti, WHO regional director for Africa. “Hunger and malnutrition heighten vulnerability to disease.

The consequences could be far-reaching if not properly addressed.”

In Africa, it is estimated that one in five people is undernourished, and that 30% of children under the age of five (approximately 59 million children) have stunted growth – greater than the global average of 21.9%. Wasting occurs in approximately 7.1% of children in Africa.

The continent has the highest burden of malnutrition compared with other parts of the world, in terms of percentage of the population. While there has been little research so far into malnutrition as a co-morbidity for COVID-19, people with weakened immune systems as a result of undernourishment are at greater risk of a range of serious illnesses and thus are likely to be more severely affected by the virus.

Contributors: Candice Sharp, Darryl Macdougall, Matthew Walters and Shyam Chirkoot 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 càndida.giambò-kruger@newmedia.co.za

In this space, food and beverage processors have an incredibly important role to play in providing affordable, functional and fortified food products during the pandemic. It’s an incredible feeling to be part of an industry that is truly on the frontline of keeping our communities well-nourished. It is also a prime opportunity for you to raise the bar in terms of new products this year.

This brings me to some sad, but not unexpected news. In conjunction with our sponsor, Symrise, we took the decision to postpone the New Product Competition until 2021.

We are not sure that under the current lockdown conditions we would be able to offer the level of judging excellence required by our event. This is nonnegotiable for us.

We will, however, extend the entry period to include all products that would have entered this year to the 2021 event, so please complete your entry form and send it through! If you have any queries or suggestions, please mail me at maryke.foulds@newmedia.co.za.

I love hearing from you!

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

Happy reading,

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@foodreview13

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SA_FoodReview

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@SA_FoodReview

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

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

Dr Heidi Grimmer

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Food Review | May 2020

Managing director of Symrise South Africa; chairman of SAAFFI.

Rudy McLean

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

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

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

Gail Angela Macleod

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

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Food Review | May 2020

Konecrane S-series overhead crane

A world first in synthetic wire rope

K

onecranes has launched its new S-series overhead crane.

After years of research, development and testing, the new unit includes Konecrane’s unique synthetic wire rope hoist. The hoist offers a barb-free operation, reduced maintenance costs coupled with safer handling and easier load carrying. Emil Berning, managing director of Konecranes and Demag, explains, “Konecranes has always believed that investment into research and development delivers improved performance and enhanced safety to its range of cranes and associated equipment. We are proud to launch this groundbreaking wire rope hoist and to be one of the first crane manufacturers globally to introduce synthetic rope in standard serial products.”

The S-series offers customers innovative solutions in motor drives, off-set reeving systems, clutches and brakes – elements that perform better, last longer, offer greater operational savings, contribute to a cleaner and quieter environment and add greater operational safety.

“We believe that our new S-series will reset the industry benchmark. Its radical redesign sets new standards. It really is not merely an update: it is the new benchmark. I see major benefits to production industries such as food and beverage, amongst others,” Berning concludes. •

Why consumers love green tea

T

he beverage held a 14% share of overall Green tea is the most-mentioned nonconversations alcoholic beverage on Twitter related to non-alcoholic beverages on Twitter during the first quarter of 2020. Analysis of GlobalData’s NonAlcoholic Experts Influencer Platform revealed green tea as the most-mentioned tea type among popular tea-related conversations on Twitter, at 31% of discussions. The conversations about green tea was led by its purported health benefits like boosting the detoxification process and metabolism, and building immunity. “Epigallocatechin gallate (EGCG), the powerful antioxidant present in green tea, has become a key driver of innovation and change in the on-trade tea market. It offers manufacturers the chance to premiumise their offering, leveraging the unique anti-cancerous and anti-viral property of green tea, as well as natural and sustainable labels that feed into consumers’ perception of high quality and clean label,” notes Namrata Sain, consumer insights analyst at GlobalData. In terms of intensity of conversations, green tea was followed by matcha tea, with a 16% share of discussions. Black tea generated a 12% share, followed by kombucha and milk tea with 11% and 9% respectively. •

NEWS

Field operator in action

ABB fast-tracks remote connectivity

T

he company is working with customers to ensure access to field operators and service engineers who cannot be on-site. It delivers control room livestreams, operational insights, process data and plant key performance indicators to users sheltering at home.

“During the COVID-19 crisis, governments and companies must make difficult choices, balancing safety with economic livelihood. ABB is committed to supporting both: protect people, while helping businesses to stay operational during these challenging times,” said Peter Terwiesch, president Industrial Automation, ABB. To ensure continuous operations, customers can access a suite of remote-enabled solutions, including remote condition monitoring of critical assets; augmented reality maintenance support; online tools for training and spare parts stocking and self-diagnoses that mitigate risk to assets, processes and security. Many of these services are delivered to customers through ABB Ability Collaborative Operations. This suite of digitally enabled solutions and services offers a network of Collaborative Operations centres located around the globe.

With 24/7 access, ABB domain experts and data scientists use digital technologies to help customers monitor assets, processes and risks; jointly derive insights from data; suggest mitigating actions and provide critical remote assistance to help customers to keep production running. •

SAPICS conference postponed

I

n light of the COVID-19 pandemic, The Professional Body for Supply Chain Management (SAPICS) has announced the postponement of its conference.

New dates for the conference, which was scheduled for the end of June, have been secured from 22 to 25 November 2020 at the Century City Conference Centre in Cape Town.

“This is the first time in 42 years of operation that a decision like this had to be made. It was difficult, but undoubtedly the right and responsible decision,” said SAPICS president Keabetswe Mpane. “Planning for the

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Food Review | May 2020

2020 SAPICS Conference was already well underway, with compelling presenters lined up and delegates registered. Many of our speakers have confirmed their availability for the new dates, and we expect that everyone will be eager to connect with their peers and colleagues after months of virtual meetings and the lockdowns implemented around the world.

It is currently the supply chain management profession helping to keep essential goods flowing and essential services operational while the world works together to fight this pandemic,” Mpane pointed out. •

NEWS

Stevia plant

At the forefront with immune-boosting teas

S

ince the launch of Afriplex’s state-of-the-art tea-packing facility in 2019, several highquality functional teas have been successfully launched into the local and international markets.

The facility boasts GMP compliance with a unique dosage system to allow for the formulation of tea products with validated functionality. In addition to this it is designed with blending and plating apparatus for versatility in different packing formats.

Afriplex is currently the only manufacturer of CBD-plated Rooibos tea. This tea range will now be expanded to include respiratory and immuneboosting functionality. Its Pelagon extract, produced from Pelargonium sidoides, is wellknown to support respiratory health and will be applied

to various teas in a liposomal format to ensure increased bioavailability and functionality.

To add immune-boosting functionality, the company’s Active Pharmaceutical Ingredients (API’s) and botanical extracts will be used to fortify a range of teas. The latter may also include fortification with vitamins C and D as well as zinc. This unique offering will be available in bulk format, bulk sachets, or packed in final packaging. •

Immuneboosting tea

PureCircle makes a move

I

ngredion and PureCircle have announced that they have reached agreement on the terms for Ingredion to acquire a controlling 75% stake in PureCircle, a producer of stevia sweeteners for the global food and beverage industries.

The proposed acquisition has been approved by the boards of both companies.

The companies expect the transaction to close during the second half of 2020, subject to approval by PureCircle’s shareholders and receipt of the required regulatory approvals.

Until then, Ingredion and PureCircle will remain

separate, independent companies with separate product portfolios and go-tomarket teams.

Ingredion has followed the development of PureCircle for several years and believes that it is a fundamentally attractive and robust business that will be a great fit with Ingredion’s long-term strategy, given PureCircle’s leadership position in this space. Beyond its leadership in the market, PureCircle brings innovation and manufacturing expertise related to stevia.

Upon completion, both companies will be able to build on these strengths. •

Decision taken to postpone Propak Cape to June 2021

S

pecialised Exhibitions, a division of the Montgomery Group, has taken decisive action with its portfolio of exhibitions following developments in the COVID-19 national state of disaster and various levels of lockdown.

In consultation with the packaging and related industries and allowing for the negative effects of COVID-19 on public health and the economy, the organisation is postponing the Propak Cape exhibition slated for October 2020 at Cape Town International Convention Centre – to

June 2021 at the same venue. “Measures declared by the President included a ‘ban on mass gatherings of more than 100 people’, as well as social distancing, and subsequently has enforced a complete lockdown of South Africa exempting only essential services,” says Gary Corin, managing director of Specialised Exhibitions.

“We fully support this pronouncement and measures taken by government in instituting a country wide lockdown (currently Level 4).

The safety and wellbeing of our exhibitors, suppliers, and visitors – and indeed the industry as a whole – is of paramount importance, hence the decision to postpone this range of shows to 2021.

“Specialised Exhibitions looks forward to hosting a strong post COVID-19 event for the packaging and related industries in 2021. We appreciate the input, engagement and support of all industry stakeholders.”

Queries around Propak Cape can be directed to svens@specialised.com. •

May 2020 | Food Review

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C O M PA N Y F O C U S

#food for the future Alternative proteins are a big hit with consumers and these ingredients can have a positive impact by feeding the world’s population in a responsible manner.

Food Review looks at how Symrise is tracking trends and responding to the challenge.

T

he company conducted extensive studies

on the taste preferences of flexitarians, vegetarians,

vegans and meat eaters.

Its portfolio of solutions is based on this knowledge.

Food products made with plant-based proteins should taste delicious and juicy in addition to being of benefit to the environment and an individual’s sense of wellbeing. Products containing peas, lentils and other plant-based ingredients are readily available, and their fan base is growing.

These products are now embraced by

HOW DID THIS TREND BEGIN? Consumers have been concerned about the environment and its protection since the 1980s, with a specific emphasis on the effect of animal husbandry on the planet’s climate. It is estimated that 29% of Germans eat less meat to help the environment and to assist with minimising climate change. Up to 41% of processed meat consumers in the UK now limit the amount of processed meat they consume – simply because they want to increase their sense of wellbeing.

“We all look for new taste experiences,” exclaims Rudy McLean, managing director of Symrise South Africa and Nigeria. “For Symrise, the focus is on taste. Using our in-depth knowhow, experts are creating products consumers want. The ability to create these taste

consumer groups around the world. Studies show it clearly: 39% of consumers across Europe are opting for plant-based products and asking for these alternatives because they want to benefit the climate, and their own health and wellbeing.

The number of people around the world who have completely switched to plant-based alternatives for sustainability reasons grew by 44% between 2014 and 2017.

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Food Review | May 2020

FAST FACT Symrise chose 18 representative communities out of more than 300 and analysed just over 1 400 posts in markets such as the US, Germany and UK to better understand the motivation and taste preferences of consumers.

C O M PA N Y F O C U S

Plant-based alternatives are conquering the market

products using alternative proteins relies on a thorough understanding of consumer wishes and different dietary habits.”

Symrise provides customers with valuable insights and closely analyses consumer and taste preferences for new products. Food manufacturers benefit from consumer-driven innovation for plant-based enjoyment, without compromising taste.

In most instances, people will try a vegan burger or plant-based sausage out of

new element to their diets. When they buy meat, they make sure it is ethically produced. Newbie vegetarians and vegans consider their choice a matter of taste.

Producers of alternative proteins must impress these target groups. Symrise can help by offering a comprehensive range of taste solutions, including newly launched smoky-meaty note concepts with the fresh taste of mint and spinach, and an entirely new Thai range. •

curiosity. After that initial test, it all depends on the taste. If the taste pleases the palate, then consumers are likely to eat that product again. Food researchers from Mintel confirm

SUSTAINABLE FOOD & TASTE EXPERT

this: 68% will opt to try a product again

• Best raw materials with secure supply

because of its taste.

• In-depth understanding of consumer preferences

Consumers refuse to compromise and consider natural, healthy and taste ingredients a must. If plant-based ingredients are highly regarded across the board and delicious, that’s a bonus.

DEVELOP A LOVE FOR PLANTBASED FOOD Tailored taste solutions for alternative

• Consulting on regulatory matters • Integrated taste solutions for products based on alternative proteins • Comprehensive protein expertise – sensory and technical know-how • Long tradition of research and development.

Symrise – www.symrise.com

proteins make a valuable contribution. They can balance alien notes and make plantbased products taste juicy. Symrise uses the best natural raw materials from sustainable resources and relies on pure, natural ingredients from its codeofnature portfolio to achieve culinary rounded products that consumers love.

In-depth knowledge and technological expertise support in developing an authentic taste of nature.

The target group for purchases of plantbased products is heterogeneous. It contains newbies to the vegan and vegetarian lifestyle and if the plant-based version should taste just like ground meat, gyros or chicken nuggets it will make the transition easier.

Flexitarians who eat plant-based and animal proteins are looking to add a tasty

May 2020 | Food Review

11

C OV I D -19

Measures taken to protect employees and customers Jungheinrich aims to minimise the potential impact of COVID-19 on supply chains and production. At the centre of all these steps is the protection of its employees, customers and business partners. Food Review asked the company to clarify some points on its delivery and processes.

Q: ARE THERE CURRENTLY ANY DELAYS TO PRODUCTION OR DELIVERIES? A: Our main goal is to minimise the impact of the current situation on our customers.

Our supply chain task force analyses all developments on a daily basis to consistently react quickly and pre-emptively.

Currently production is running in the Jungheinrich factories.

Due to the stricter measures in many countries and the resulting traffic congestion at many external border crossings, delays are possible in deliveries to our factories and the delivery of our products. We are working intensely every day to analyse impacts early

measures had already been launched, it was possible to quickly implement them. Various scenarios are analysed and adapted on a daily basis by our global crisis teams, so that we are always prepared as well as possible. We have defined preventive measures to secure liquidity in view of possible stress scenarios caused by the corona pandemic.

Q: WILL CUSTOMER MEETINGS CONTINUE TO BE HELD? A: After-sales services are always a matter of trust, and we want to live up to that trust even in difficult times and under these unusual circumstances. As a result of the current development, Jungheinrich sees

on and to keep them to a minimum.

the need to focus its after-sales services

Q: HOW ARE YOU PREPARING FOR THE PERIOD AHEAD? A: We initiated internal efficiency

recommendations of the authorities and

programmes in 2019 to make ourselves weatherproof in the face of the looming economic slowdown. Since many of the

“We initiated internal efficiency programmes in 2019 to make ourselves weatherproof in the face of the looming economic slowdown”

even more strongly. We are following the

thus contributing to the responsible and riskconscious handling of this situation. Our main point of contact is customer interaction, which is our daily, and most important business.

To the extent possible, we will therefore attempt to potentially postpone upcoming service appointments, in consultation with our customers. We will continue to be there for our customers in emergencies or for problems that have a significant impact on their business.

This applies in particular when it comes to maintaining important supply chains (such as supermarkets, production, and food and

QUOTE:

“Protecting employee health and safeguarding the ability to deliver are priorities for 2020. We are all facing a great challenge, both professionally and in our private lives. I would like to extend my personal gratitude to all employees, who dedicate themselves fully to their work and take responsibility during the current situation. We are taking the situation seriously and the necessary measures were put in place early on. I am certain that Jungheinrich will take this unusual situation in its stride.” Dr Lars Brzoska, chairman, management board.

pharmaceutical logistics systems). We agree that the protection of employees is the priority of our customers and that our customers are also initiating protective measures.

Q: WHICH MEASURES HAVE BEEN INITIATED WITH REGARD TO CUSTOMER CONTACT? A: Our employees are regularly informed about hygiene and behaviour rules in accordance with official regulations to prevent the coronavirus from spreading.

We systematically record exactly when our employees are on duty with our customers and can communicate this if it becomes necessary to provide Information.

Should a Jungheinrich employee be infected with the coronavirus, or should it be suspected that an employee is infected, the employee must immediately stop visiting customers until there is no longer a danger of infection for third parties. We will inform our customers should we become aware that employees who were with them in the previous two weeks have become infected, or if they were in defined risk areas within the previous two weeks. •

Jungheinrich – www.jungheinrich.com

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Food Review | May 2020

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

Celebrate better-for-you sugar from nature Sports nutrition options are designed to increase energy during exercise, but traditionally contain high-glycaemic carbohydrates (maltodextrin, glucose syrup and sucrose). These ingredients quickly release glucose into the bloodstream. nutrition products that meet consumer desire

many consumers tend to avoid these products.

for more energy. Palatinose is a functional

Owing to its special physiological properties,

carbohydrate from Beneo and can help to

Palatinose is suitable for the development

achieve this goal.

of food and beverages that offer a balanced

Palatinose or isomaltulose is a natural, nonGMO carbohydrate made from sugar beet. It is

Better-for-you sugar offers sports nutrition opportunities

H

igh-glycaemic carbs can trigger spikes in blood glucose and insulin levels which minimises fat burning potential.

The ideal sports nutrition product to burn fat and tone while exercising should contain a lowglycaemic carbohydrate that has a lower impact on blood sugar levels.

With access to appropriate ingredients, manufacturers can develop innovative sports

energy supply.

The ingredient has a low glycaemic index

ideal for use in beverages as it is soluble and

(GI=32) that offers a fully available, balanced

comes with a mild sugar-like sweetening profile.

and prolonged energy supply in the form

Palatinose is the only fully digestible and slow-

of glucose. At a concentration of 4kcal/g,

release carbohydrate and provides natural

it provides the same amount of energy as

energy in a balanced way, with less blood

sucrose. Due to its stable molecular make-up,

glucose fluctuation and steadier insulin release.

this functional carbohydrate is digested more

This results in an improved metabolism, helping

slowly and delivered in a sustained way to the

the body burn more fat for energy, which makes

body’s cells. Palatinose is also the first fully

it an ideal carbohydrate in sports nutrition.

digestible sugar that is tooth-friendly.

Many energy drinks are believed to be

With a natural, mild sugar-like taste and

unhealthy and contain artificial ingredients.

sweetness, the ingredient is ideally used in gels

Health-conscious consumers are searching for

and bars and drinks. As a low-hygroscopic free-

products that are considered more natural and

flowing powder, it’s ideal for instant beverages

are free from artificial additives.

or agglomerates and significantly reduces

The rapid increase in blood glucose levels

water absorption in blends, minimising the risk

followed by a rapid decline – known as the

of production issues like caking and lumping.

“boost and crash” effect – is a reason why

Since Palatinose does not absorb humidity

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 2020

2017/02/14 12:01 PM

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

from the environment, convenient handling

findings demonstrate how Palatinose opens

athletes finished the time trial an entire

throughout its shelf life is guaranteed. The

opportunities for consumer products that not

minute faster with the drink containing

ingredient is not easily hydrolysed by acids due

only promote blood sugar management, but

Palatinose and could pedal more powerfully

to its strong molecular link, ensuring beverages

weight management as well.

in the final five minutes of the time trial,

can retain a stable ratio of solute particles, as in the case of isotonic drinks.

SCIENTIFICALLY PROVEN A real-life study recently released compared a low-glycaemic diet that included Palatinose with a high-glycaemic diet. The study, by Henry

“… participants who followed the low-glycaemic profile diet experienced three main improvements: a lower glycaemic profile, reduced variability in blood sugar levels and improved fat burning”

et al, shows that participants who followed the low-glycaemic profile diet experienced three

Professor Daniel König and his team in the

reduced variability in blood sugar levels and

Department of Sports and Sport Sciences at the

improved fat burning.1

University of Freiburg, Germany, compared the effects of Palatinose and maltodextrin, another

glycaemic modulated meal could move the

carbohydrate, on cycling performance. The

participants’ substrate oxidation. This is the

study deduced that the cyclists who consumed

process of generating energy within the cells

Palatinose maintained a more stable blood

from food consumed – from carbohydrate

glucose profile and higher fat oxidation, which

oxidation to fat oxidation – thus promoting fat

resulted in improved cycling performance

burning and over time, weight management.

compared with maltodextrin.2

The benefits can be seen after each meal

Results gathered from the study highlighted

and the cumulative benefit is even higher

that when the athletes consumed the drink

thanks to a shift in metabolic set-up that is

containing Palatinose they showed higher

carried over from one meal to the next. Given

fat oxidation rates during the 90-minute

that high blood sugar levels are a risk factor

endurance trial and performed better in

in the onset of type 2 diabetes mellitus, these

the subsequent sprint test. On average, the

Give green light to better food choices.

Build consumer trust with BENEO’s ingredients.

Where consumers in general aim for a healthy lifestyle with matching nutritional habits, now more than ever, they look for balance and moderation. When in the past a “diet” label on the Front-Of-Pack would be enough, today’s buyer takes a more holistic approach of health and wellness. People look for simple solutions and focus on familiar ingredients and inherent goodness. Brands can gain consumers’ loyalty by being open about their ingredients. Improve your product’s nutritional content with the naturally sourced, functional ingredients from BENEO.

Follow us on:

The results also demonstrated that Palatinose stabilised the blood glucose profile, with a lower blood glucose rise before exercise, and maintained this level throughout endurance exercise. A higher fat burning rate and lowered carbohydrate oxidation in energy metabolism were promoted. Beneo’s

Another study, conducted by

main improvements: a lower glycaemic profile,

The study results show that each low-

compared to the maltodextrin control.

Palatinose is supplied locally through Savannah Fine Chemicals. •

The Research was published 9 May 2017, Nutrients (Volume 9, Issue 5, pages E473: Henry, C.J., Kaur, B., Quek, R.Y.C., Camps, S.G. (2017) A Low Glycaemic Index Diet Incorporating Isomaltulose Is Associated with Lower Glycaemic Response and Variability, and Promotes Fat Oxidation in Asians. Nutrients 9, 473.

DOI 10.3390/nu9050473 2 König D, Zdzieblik D, Holz A, Theis S, Gollhofer A (2016) Substrate utilization and cycling performance 1

following Palatinose™ ingestion: A randomized, double-blind, controlled trial. Nutrients 8(7): 390. doi: 10.3390/nu8070390

Savannah Fine Chemicals – www.savannah.co.za

Our Sales Network Partner in South Africa:

sfc-info@savannah.co.za

www.beneo.com

May 2020 | Food Review

15

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

New cooking systems for healthier nuts The high nutritional value of nuts contributes to their popularity as snacks products. These products offer processors tremendous versatility to create differentiated, premium products through seasoning and coating.

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uts can be used in a variety of applications. Equipment supplier Heat and Control has many solutions for manufacturers to value-add nut products, using a myriad

of flavours, recipes, coatings and blends, and cooking techniques.

OIL ROASTING AND FRYING NUT PRODUCTS

What do you want to create today?

Nuts are roasted through a process of submerging or covering them in hot oil to fry the product. Basic frying techniques are used on most nut varieties such as peanuts, almonds, cashews, pecans, and walnuts. Roasting nuts can enhance flavour and increase shelf life. Products like macadamias require more specialist frying techniques. They’re a more expensive commodity and require highquality cooking oil to enrich the flavour.

There is a fine line between nuts being undercooked and burnt.

Controlling the oil temperature and the rate at which nuts are fed into the roaster is critical to achieving a consistent production rate and product depth in the oil. Waste debris must be cleared before any product enters the roaster to prevent fines forming and the oil burning, which diminishes quality. Innovations in roasting techniques have found that curtains of oil passing over products is a much more effective way to transfer heat than submersion.

Heat and Control’s HeatWave Fryer and Oil Roaster range is revolutionising advances in oil roasting. It uses a breakthrough design which roasts nuts through curtains of clean, filtered oil. The

Across industries and applications, we design specialised solutions.

For 70 years our solutions set the standard for yield, efficiency, and safety across a wide range of industries. We process and package all types of nuts, including roasted, seasoned, coated, and glazed, with our turnkey systems.

oil passes over the product and through the conveyor, immediately removing fines.

“Products like macadamias require more specialist frying techniques as they’re a more expensive commodity and require highquality cooking oil to enrich the flavour” A consistent oil flow and wiping action of the conveyor belt cleans fines on the full width of the pan. The total system of oil volume circulates through a filter within seconds, producing a very

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

high-quality product and exceptionally clean operation seen in oil nut roasters. The technology also provides manufacturers with huge savings through reduced oil usage and the HeatWave has the lowest oil volume of any continuous oil roaster.

DRY ROASTING The Rotary Dry Roaster (RDR) is the latest product offering from Spray Dynamics. The system offers operators complete control to

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

dry or to roast in a continuous, gentle, and sanitary manner. The RDR provides high-volume convective airflow combined with gentle rotary motion that ensures all product is uniformly treated with heated air. Operators have full control over the roasting or drying process variables, enhancing the finished products’ colour, flavour, and texture.

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SAFoodReview_May2020_88.5w x 262h_H&C.indd Food Review | May 2020 1

27/03/2020 12:17:14 PM

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

How to make consumers crave healthier snacks Consumers want healthier food options and the government is encouraging this through increased health regulations.

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nhealthy eating habits place a heavy burden on

maintaining the high level of flavour that they crave, especially in the

national health budgets. This means that consumer

snack market?

demand for healthier food and better-for-you

ingredients will continue to increase in the coming years.

The downside is that consumers are not necessarily willing to forgo craveable and flavourful food

Salt of the Earth has developed a new ingredient, Mediterranean Umami, to meet the need for healthier and tastier foods. It is based on natural plant extracts rich in umami flavour compounds, combined with sea salt. David Hart, business unit director, explains, “Nature was our blueprint and inspiration during product

“By replacing salt with Mediterranean Umami powder, sodium levels in snacks can be reduced by 40%”

development. What are the foods that have a lot of umami flavour? We are going to the natural source and getting the flavour from that source.”

The powdered version of Mediterranean Umami is developed especially for the snack market.

in pursuit of healthier options. Research indicates that consumers are often reticent to

It reduces sodium and boosts flavour. By replacing salt with Mediterranean Umami powder, sodium levels in snacks can be reduced

reduce flavour in products, even if the reduction may result

by 40%. This allows snack manufacturers to create healthier products while

in healthier food. With this increased interest in healthy

maintaining craveable flavour. •

products, taste remains one of the most influential factors driving purchases.

This presents manufacturers with a challenge: how can they satisfy calls from consumers for healthier products while

WCA Life Science Services – www.saltoftheearthltd.com

This design handles the raw product in a continuous, highdensity manner through a unique flighted drum that ensures positive motion. Featuring a unique drum design that facilitates continuous first-in-first-out product flow and independent fans and burners in multiple convection zones, this provides complete process control which can be tailored to various products.

SEASONING AND COATING Spray Dynamics’ range offers a variety of coating systems that apply a consistent, uniform application of both liquid and dry seasonings.

Accurately metered and sprayed liquids and precisely measured dry powders provide reliable and even seasoning coverage.

Formulators can now offer different systems to create premium coated products.

THESE APPLICATIONS CAN BE USED TO APPEAL TO SPECIFIC TASTE PROFILES: • Glazing • Oil • Water • Salt • Sugar • Dough • Chocolate • Yoghurt • Batters • Spice-based seasoning. •

Heat and control - www.heatandcontrol.com

May 2020 | Food Review

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

Sweetener meets the demand of the health-conscious consumer Ingredion EMEA has launched its first polyol sweetener, Erysta Erythritol. The sweetener enables manufacturers to reduce or replace sugar to achieve nutritionrelated claims, such as ‘no added sugar’ or ‘calorie-reduced’, in multiple applications.

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seek pleasure and health in equal

he ingredient supports functional buildback and sweetness when sugar is removed in products including ice

cream, desserts and chocolate confectionery, while providing consumers with the mouthfeel and texture that they expect in their favourite products. Other applications include baked goods, beverages and fruit preparations.

Working with culinology and technical experts at Ingredion’s Idea Labs innovation centres across the region, manufacturers can collaborate on recipe formulation to develop new and on-trend products with a focus on getting to market quickly. From a decadent low-calorie chocolate brownie ice cream with reduced sugar, to a sumptuous no added sugar rhubarb and rose cordial, food and beverage producers can create products that tap into the consumer demand for healthier alternatives that still deliver on taste, texture

FAST FACT

Ingredion’s range of erythritol sweeteners include Erysta C40 Erythritol crystalline particle size and Erysta C100 Erythritol fine particle size for high and low moisture applications.

Produced by fermentation, it has zero calorie content (measured according to EU Regulations, as compared to 2.4kcal/g for other polyol alternatives), enabling manufacturers to make consumer-winning energy reduction claims*.

When used as part of a sweetener system in certain applications, there are synergistic effects to boost sweetness of the product.

measure 2, but the challenge for manufacturers is delivering the same functional properties in a product when sugar is removed. Erysta Erythritol delivers around 70% sweetness compared to sugar, delivering functional and textural properties such as bulking, ease of processing and mouthfeel enhancement when replacing sugar in formulations.” • * Manufacturers are advised to satisfy themselves regarding the use, labelling and suitability of Ingredion’s products in their final products. In particular, food additives (for example, sweeteners) should be used in accordance with the relevant local regulations.

1 2

Ingredion ATLAS Research, 2019 Mintel: What’s next for sugar reduction in Europe?

Food Ingredients Europe, 2019

Ingredion – www.ingredion.com

and an indulgent eating experience.

Rodolfo Garza, regional growth platform leader, marketing, says, “Increasingly, healthconscious shoppers are paying close attention to the sugar and calorie content of their favourite foods. In fact, 64% of consumers in Europe, the Middle East and Africa say that a ‘low in calories’ claim is important to them when buying food or drinks1 .

“Consumers want it all – the guilt-free indulgence of lower-sugar, lower-calorie alternatives. European consumers in particular

“Erysta Erythritol delivers around 70% sweetness compared to sugar, delivering functional and textural properties such as bulking, ease of processing and mouthfeel enhancement when replacing sugar in formulations”

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Food Review | May 2020

The polyol sweetener enables nutrition-related claims

MAY 2020 THE OFFICIAL NEWSLETTER OF THE SOUTH AFRICAN NATIONAL BOTTLED WATER ASSOCIATION

Make a Clear Choice SAFE DISTRIBUTION PRACTICES

CERTIFIED SAFE AND SUSTAINABLE WATER SOURCE

OESN’T S D T I AY IF AUDITED ENVIRONMENTAL STEWARDSHIP

SEAL OF QUALITY, SAFETY AND AUTHENTICITY

AUDITED SANBWA BOTTLED WATER STANDARD

AS

K “W

ADHERENCE TO FOOD LEGISLATION

HY N

” ?

T O

TESTED FOR PURITY

ADHERENCE TO HYGIENIC FACTORY DESIGN AND OPERATION

P.O. Box 7649, Halfway House, 1685 South Africa | www.sanbwa.org.za | Tel: +27 11 884 5916 | Fax: +27 86 568 4862 | sanbwa@worldonline.co.za

Ripples & Waves

Chairman’s review May 2020

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BIG THANK YOU to all our members who have put in place all the necessary measures to continue bottling in these extraordinary times. Strength to you and your staff who are keeping themselves safe to continue their work.

My wife and I are over 70. Being right in the firing line of the very vulnerable, we are taking the lockdown completely to heart. Luckily, I had the foresight to anticipate the lockdown by two weeks, so our deep-freeze and shelves are wellstocked. For us, lockdown is not the massive hardship it is for most of South Africa.

Almost hidden in the flood of COVID-19 articles I picked up on the following: https://www.theguardian.com/ environment/2020/apr/08/scientistscreate-mutant-enzyme-that-recyclesplastic-bottles-in-hours This is the most extraordinary (there is that word used again, and not lightly either) discovery. A natural process that can convert once-used PET back into raw material so that it can be reprocessed into food-grade PET – quite extraordinary.

If this process can be converted into a large-scale industrial operation, I am sure that it will be of enormous benefit to our industry.

As the poster child for the anti-plastic

brigade, maybe the pressure could ease off a little.

Like always my mind starts imagining “what if” scenarios. What will happen if these bugs escape from the processing factory and get into the supermarket distribution network? Are our bottles going to start leaking and collapsing? Like shades of COVID-19 hitting our packaging material. This is a weird scenario, but what if this should happen?

There is a similar situation in South Africa with the Australian invasive tree, the black wattle. In all regions of South Africa this tree has invaded mountain river banks and grows in dense stands. It is known to be a heavy water user and is thus an enemy of Working for Water teams.

A seed-eating weevil was identified and released in 1993, but its slow rate of expansion has resulted in limited success.

About 15 years back, a new gall midge known as the tiny podlet galler from Western Australia was tested and introduced, and is proving somewhat more successful.

Exciting progress to us in the water industry but, if you are a black wattle plantation owner, alarming and potentially business-threatening news. Especially considering there is some 130 000ha of black wattle plantation employing many people and contributing hugely to the economy.

SANBWA signs SA Plastic Pact The organisation joined the SA Plastics Pact, launched on January 30 this year. The SA Plastics Pact’s main intention is to change the way plastic products and packaging are designed, used and reused to prevent plastics from ending up in the environment. It sets some ambitious targets to be met by 2025. These include: • 100% of plastic packaging to be reusable, recyclable or compostable (within closedloop and controlled systems with sufficient infrastructure available or fit-for-purpose applications) • 70% of plastic packaging effectively recycled • 30% average postconsumer recycled content across all plastic packaging.

On the back of it DESIGNING FOR THE ENVIRONMENT signing on as a supporting member of the SA Plastics Pact, PETCO has developed a comprehensive Designing for the Environment manual to guide its members. To download the guide, visit https://petco.co.za/wp-content/ uploads/2019/08/PETCO_Design-forRecyclability_Guideline-Document_2019_ FINAL.pdf.

The essential how-to guide for all those involved in the development, design, marketing and procurement of packaging on how to design PET plastic packaging that works for your product and for our planet.

This document will be continually reviewed and updated to align with international best practice.

Yours in water John Weaver PETCO’s ‘lean, mean, green machine’ is giving Plastics|SA sustainability manager John Kieser added drive as he coordinates many waste management and pollution reduction activities around the country.

The Green Shark Ford Ranger exists to take a bite out of plastic bottle pollution in our oceans and is on permanent loan to Plastics|SA, helping to mobilise this important work and drawing screams of delight from the children who spot it on our streets. This year to date, it has transported 10 000 refuse bags, 30 fish line bins, gloves and other much-needed equipment to International Coastal Clean-Up coordinators from Durban to Cape Town.

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Ripples & Waves Bottled water association praises Minister’s decision to scrap plan

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HE SOUTH AFRICAN National Bottled Water Association (SANBWA) has praised Barbara Creecy’s decision to scrap the existing Section 28 plan for developing an Industry Waste Management Plan (IndWMP) for the paper and packaging industry.

Minister Creecy, who holds the Environment, Forestry & Fisheries (DEFF) portfolio, made her decision public late last year saying she would be starting an entirely new process under Section 18. This would allow for an industry-managed plan as opposed to a government-managed plan.

Her announcement was immediately welcomed by the plastics and packaging industries of South Africa, represented by Packaging SA and Plastics|SA. Executive director of Packaging SA, Shabeer Jhetam, comments, “A PP020.pdf 1 amount 2018/05/09 16:30 considerable of time, money

and effort have been invested such as Plastics|SA, Polyco, to prepare and submit our PETCO, The Glass Recycling Federation of Plans. It represents Company, MetPac-SA, the entire packaging industry and Polystyrene Association of we believe the Minister has made South Africa, South African the right decision.

Vinyls Association and Paper “South Africa has managed Manufacturers Association of to grow its recycling figures on South Africa have – through a yearly basis over the past 10 their members’ commitment years to become one of the world to Extended Producer Charlotte Metcalf leaders in mechanical recycling. We are Responsibility (EPR) – helped to create sending less material to landfill thanks to sustainable recycling industries and lightweighting and progress in developing created many thousands of jobs. a circular economy for each industry. A “Previous government-led initiatives government-managed plan would have – Buyisa e-Bag and Redisa – have failed. had the potential of nullifying these While that’s not a guarantee that the achievements and making it more difficult Section 28 plan would go the same way, for these organisations to access the funds this is a vote of confidence in the industry’s needed to fulfil their mandates,” he said. ability to rise to the challenge of improving SANBWA CEO, Charlotte Metcalf, its already impressive waste management concurs, “Packaging organisations projects and systems.”

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Ripples & Waves

Can? Carton? Plastic bottle?

I n 2015, an American organisation helping companies and investors to achieve success by understanding environmental issues in business terms estimated that substituting plastic in consumer products and packaging with alternatives that perform the same function would increase environmental costs from $139 billion to a total of $533 billion.

Trucost pointed out that, in most cases, the environmental cost per kilogram of alternative material is less than that of plastic.

On average over four times more alternative material is needed (by weight) to perform the same function.

Extrapolating to the entire consumer goods sector, over 342 million tonnes of alternative material would be needed to replace the 84 million tonnes of plastic used in consumer products and packaging in 2015. This, said Trucost, has major implications for costs and environmental impacts associated with manufacturing (such as raw material, energy and water use) as well as distribution.

That was 2015. What about today?

Writing on her last blog of 2019 in December, CEO of Belu, Karen Lynch, said that her research into plastic alternatives showed that the answer to an anti-plastics challenge is plastic. Belu works with the UK hotel, restaurant and catering sectors to fulfil their water requirements with the lowest carbon footprint possible. It gives 100% of its profits to the charity WaterAid to help transform lives worldwide with clean water.

Lynch wrote about her frustration of coming across many hospitality industry players making kneejerk reactions to something they have been sold as ‘better’ (than plastic), purely to quieten their boss’ or their own guilt as the anti-plastic noise surrounds them.

She admitted that if Belu was a regular ‘for-profit’ company driven by shareholders it could have jumped on the bandwagon but her team opted to research the alternatives and make an informed decision.

“Aluminium (cans) may have many benefits, especially that they’re easily recyclable. To manufacture cans requires a vast amount of electricity to create raw materials. Aluminium is produced from

bauxite, which is strip-mined. This leads to a wide range of environmental issues including acid mine drainage, heavy metal contamination, air and water pollution. It also impacts on drinking water and quality of life of nearby communities.

“The recycling process requires heavy blocks to be exported before being rolled into sheet and reimported. Add all that up in terms of carbon emissions and it means that to make a can would incur at least three times the amount of emissions than that of a plastic bottle of water (versus one that is made from 50% recycled plastic). As a business that thinks about the environment first, to encourage consumers to swap from drinking water from a plastic bottle to a can, would simply be unethical.”

Her team discovered the same was true of cartons. “The complexities of layers in the material, which includes a plastic (polyethylene) coating, mean that these products aren’t part of the circular economy that we so firmly believe in.

“While an increasing number of local authorities will collect cartons for recycling, only 37% of all cartons sold in the UK are recycled here due to inconsistent collection and the fact that they are only processed at

SOUTH AFRICAN RECYCLING RATES Aluminium and tin beverage can

72%

(source http://www.collectacan.co.za/)

PET

65% (source PETCO)

Glass

42% (source https://theglassrecyclingcompany.co.za/wp-content/ uploads/2019/07/TGRC-AR-2019-PDF-Single-pages-DOC.pdf)

Cardboard ‘blocks’

15%

(source Tetra Pak)

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a dedicated carton recycling plant. This too must change. Even then, we’re a long way from plastic or aluminium-free cartons and that’s before we even consider how to keep the bubbles in our sparkling water…

“If we dared to place cans or cartons in front of our customers as a better solution, then yes, we could make more profit, and transform more lives. We would, however, be greenwashing and misleading our customers.”

Lynch’s decision was to stick with plastic.

“The mantra in every product sector should be: if you can’t remove it, buy less and buy better. What does better look like? Removing all fossil fuel elements of the raw material from the bottle. In other words, a bottle made completely from bottles. All Belu plastic bottle products will be made from 100% recycled plastic.”

You can read more about Belu’s journey here: https://belu.org/when-the-answer-toyour-anti-plastics-challenge-is-in-fact-plastic/ South African National Bottled Water Association (SANBWA) CEO, Charlotte Metcalf, admitted that every material has pros and cons, but increasingly emotions are driving our feelings towards them. “Take the current anti-plastic wave, for example.

This has some people calling for plastic alternatives that are not yet catered for by the local recycling stream,” she said.

“It’s important we all keep a level head, and don’t demand change which might not be in the best interest of the environment. Buying food and beverages in PET packages that have been designed for recyclability – and then recycling those – is currently the best option for South Africa.

“Across all packaging types, our industries are working tirelessly to improve. There are high recycling rates of PET and South Africa has technology to close the loop viz the bottle-to-bottle recycling effort driving the circular economy for PET packaging. We see collaboration between industries; cleanup efforts and so on. There’s plenty of good news to celebrate. It would be great if consumers strive to get SANBWA members’ bottles in the right bins – they are designed to be recyclable.”

Ripples & Waves MEMBER NEWS SANBWA members have – once again – risen to the challenge of assisting South Africans overcome hardship and generously donated product, money and in kind as the COVID-19 pandemic grips the country.

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N RURAL KWAZULU-NATAL, Doctors for Life International, supported by local organisations aQuellé, Emseni Farming and Domino Servite School, are giving needy communities the weapons to fight the virus. Hundreds of households under Chief Hlongwa and Chief Ngubane have received brown bags filled with masks, 500ml sanitiser, 5L aQuellé natural spring water, six-pack aQuellé flavours and information pamphlets in both English and isiZulu that give valuable advice on COVID-19 and the precautions that must be taken to save lives. aQuellé has also donated R500 000 to boost the Corona-19 Solidarity Fund.

This project is focusing on combating and tracking the deadly virus, caring for the sick and supporting those whose lives are disrupted. Administered through the private sector, it will complement the work being done by government.

Thirsti Water has donated 140 000 bottles of water to the testing teams countrywide, and has committed to transporting the bottles to sites where they are most needed, regardless of the province. This donation exceeds R700 000. aQuabella, too, has donated water to keep the testing teams hydrated, some 20 000 bottles in the Western Cape. Clover Water is donating bottles from its Nestlé Pure Life and

Aquartz ranges, Chamonix has donated two pallets of water to the local food scheme in Franschhoek as well as a substantial number to Gift of the Givers for its distribution programmes, and Bené Spring Water partnered with its bottle supplier, Polyoak Packaging, to deliver food hampers – one and a half tonnes worth – to the local Meals on Wheels Community Services South Africa branch in Walkerville.

Coca-Cola, which owns the Bonaqua and Valpré range of bottled water, has also contributed to the Solidarity Fund, and is providing product to Gift of the Givers.

Through its local bottling partners, Coca-Cola Beverages South Africa and CocaCola Peninsula Beverages, Coca-Cola is distributing 2L and 1L relief water respectively, food parcels and essential care kits across the country.

Its marketing spend has also been redirected to a mass communications campaign to share health and safety messages and help people stop the spread of the virus. This will be rolled out on television, point- of-sale, truck backs and on social media. Health and safety messages can also be seen on 2L Coca-Cola PET bottles as well as 1.5L and 500ml Bonaqua bottles.

Thank you all, as well as other SANBWA members who may not be mentioned here.

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Ripples & Waves COVID-19 news from Tasmania …

Drinking water supplied by TasWater is safe to drink

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rinking water supplied by TasWater is safe to drink (source: coronavirus.tas.gov.au).

Disinfection processes for drinking water are designed and operated to manage pathogens, such as viruses. Conventional disinfection applied to inactivate the most resistant viruses will also inactivate COVID-19. No additional treatment is required and there is no evidence to suggest that the COVID-19 virus is transmitted through drinking water. The safety of drinking water supplied to Tasmanians by TasWater is regulated by the Department of Health under a comprehensive legislative framework to ensure a consistent, reliable supply of safe, good quality drinking water.

Where a reticulated drinking water supply is available, this is the best and safest option.

There is no need to buy bottled water. Water supply is an essential service and TasWater will continue to work with the Department to ensure that safe drinking water is delivered to your home at all times. Should the quality of your water change, then you will be advised about any

restrictions on the safe use of your water. This is unlikely to occur and if it does, then it would not be COVID-19-related.

Public drinking water supplies are safe to drink, however the surfaces around the fountain including the spout, button/leaver and nozzles could pose a risk for the transmission of COVID-19 and other germs: • Don’t place your mouth on the spout of the fountain or allow your water bottle to come into contact with the nozzle when refilling.

• Test the water flow and let the water flow for 10 seconds to allow for fresh, clean water to come through prior to drinking.

• If the fountain requires you to push a button or lever, clean the surface before and after, or use your elbow.

• Clean your hands afterwards with an alcoholbased rub or wash them with soap and water.

Like many SANBWA members, aQuellé is committed to the uninterrupted supply of water to retailers during the lockdown, while ensuring full compliance with new measures.

The company has done extensive community outreach regarding COVID-19, including providing sanitisation materials. In addition to stringent hygiene protocols at its two bottling plants, it continues to conduct daily health screenings to keep its dedicated employees safe.

COVID-19 news from Europe ….

COVID-19 prompts call to reconsider single-use plastic bans

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n an open letter to European Commissioners, European Plastics Converters (EuPC) has called for a ‘recast’ or postponement to the implementation of the European single-use plastics directive, considering COVID-19. The EU-wide rules target the ten single-use plastic products most commonly found on Europe’s beaches, as well as lost and abandoned fishing gear, which together constitute 70% of all marine litter items. The directive contains a

raft of provisions to tackle plastic pollution, including restrictions on bringing to market specific single-use plastic products for which it says alternatives exist. EuPC argues that the COVID-19 pandemic should prompt a re-think of strategies towards plastics worldwide, claiming that it has shown that single-use plastics are not easily substitutable, particularly in terms of their hygiene properties. You can read more on foodbev.com

https://www.foodbev.com/news/ eupc-calls-for-implementationof-single-use-plastics-directiveto-be-postponed-amid-covid-19/.

Also read https://www. plasticstoday.com/medical/ coronavirus-forces-rethink-onplastic-bag-bans/150312389262 698?ADTRK=InformaMarkets&e lq_mid=12776&elq_cid=1378755

COVID-19 news from the US ….

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s people who are concerned about the impact of the COVID-19 outbreak prepare themselves, demand for bottled water has increased. To meet this surge in demand, bottled water companies have increased their capacity to provide customers with the water that they need, the International Bottled Water Association (IBWA) said in response to recent media stories and requests. (source: bottledwater.org) IBWA’s member companies are working tirelessly to ensure that their customer and retail consumer needs are met. This includes increasing bottling capacity, acquiring extra packaging and materials, and working with retailers to determine demand.

It is important to note that no authority has directed consumers to stock up on bottled water in connection with the COVID-19 outbreak. For information about preventative actions to help prevent the spread of the COVID-19, visit www. cdc.gov.

People should always be prepared for the unexpected by having on hand: extra food, drinking water, and other essential items, such as prescriptions and sanitary supplies.

The Federal Emergency Management Agency (FEMA) recommends people should have at least approximately 4L of water per person per day available for emergency situations. Buying and

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storing bottled water is a safe and convenient way to ensure you’ll have an adequate supply available when needed. Taking action before emergencies occur can make a significant difference in one’s ability to handle the resulting shortages of supplies.

Bottled water is always there when you need it –– in good times and in bad, such as public health emergencies.

“The bottled water industry is always at the forefront during relief efforts before, during and after emergencies and natural disasters,” said Jill Culora, vice president of communications for IBWA. “Every year, millions of litres of bottled water are provided to those in need.”

Ripples & Waves COVID-19 on surfaces: What do we know so far?

(Thanks to FACTS – Food & Allergy Consulting & Testing Services: www.factsa.com – for allowing us to reproduce this article. View it online at https://www.factssa.com/news/covid-19-on-surfaces-what-do-we-know-so-far/)

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HE COVID-19 OUTBREAK has been declared a global pandemic by the World Health Organization, with infection rates rising rapidly worldwide.

The virus affects the respiratory system of infected individuals, with symptoms such as coughing, fever and shortness of breath commonly reported. COVID-19 is spread via respiratory droplets produced when an infected person coughs or sneezes. These droplets may be transferred to healthy individuals through direct contact – or by touching a contaminated surface and then touching the mouth, nose or eyes. What is the potential risk in food production facilities? Is there a concern for food and food packaging? And does the virus remain viable for longer on certain surfaces?

Outside of the body, viruses may remain infectious for several hours, depending on where they fall. Viruses generally remain viable for longer periods on hard surfaces such as stainless steel and plastic, compared to porous surfaces such as cardboard, copper and fabric. Research has shown that the novel coronavirus is no different. A new study published in the New England Journal of Medicine detected coronavirus on plastic and stainless steel for up to 72 hours and 48 hours respectively after exposure; however, the virus was only viable on cardboard for up to 24 hours, and on copper for up to eight hours.

Figure 1. Viability of SARS-CoV-1 and SARS-CoV-2 on various surfaces (taken from study by Van Doremalen et al. (2020) in the New England Journal of Medicine).

Currently, there is no evidence that coronavirus remains viable in food.

Although the virus could be transferred onto food or food packaging by an infected person or contaminated surface during production, it would probably be inactive by the time it reached the consumer, because of the long food supply chain. However, should a contaminated food product be consumed while the virus is still viable, there is no evidence that the virus will pose an infectious risk via the digestive tract.

The greatest coronavirus-related risk in a food production environment is the potential transmission of the virus between employees. Food production typically involves a large number of staff in a small area, performing a lot of ‘hands-on’ work. If one employee were to be infected, transmission rates would increase rapidly, and the functioning of the production facility would be compromised.

Fortunately, the lipid envelope surrounding the coronavirus makes it highly susceptible to many cleaning agents.

Solutions of 62-71% ethanol, 0.5% hydrogen peroxide or 0.1% sodium hypochlorite (bleach) have been identified as effective cleaning agents that significantly reduce coronavirus infectivity on surfaces within one minute by disrupting the lipid envelope, per a recent review in the Journal of Hospital Infection (Kampf et al., 2020). It is therefore crucial to ensure that surfaces within a production facility are cleaned frequently and efficiently, paying special attention to touch-point ‘hotspots’. There may also be value in distancing workers within the facility as much as possible, and staggering break times, to minimise interaction and potential transmission.

COVID-19 is likely to have a significant impact on all industries and ways of life, so it is of great importance that the food industry prepares appropriately for this pandemic.

COVID-19 news from India …

COVID-19 and the water crisis in India: a wake-up call for clean water

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ast August India’s Prime Minister Modi announced the allocation of $50 billion to the Jal Jeevan Mission, the government’s ambitious programme to provide piped water to all households in the country by 2024. This is a major challenge in a country where 82% of rural households do not have piped running water, per a 2019 report by the government’s think tank NITI Aayog. Water scarcity is also an issue in cities, where millions of families resort to water tankers, informs Qrius. (source:smartwatermagazine.com) Without access to clean drinking water, millions of Indians were already at risk from infectious diseases before the COVID-19 pandemic. Waterborne diseases such as cholera, dysentery and typhoid affect rural Indian populations, partly because of inadequate hand washing. Like those other diseases, the novel coronavirus can spread

easily when clean water is scarce. Both urban and rural residents are forced to share taps even as they are asked to practice social distancing.

In addition, there is evidence of the virus potentially spreading through fecal matter, a concern in a country where a large portion of the waste water goes untreated. While efforts in the area of sanitation include building more than 100 million toilets in four years, many of them are not connected to a sewer system, so waste needs pumping to be then disposed of. But whether it goes through a sewer network or not, there are just not enough treatment plants to handle all the sewage. An estimated 60% of the sewage from urban areas is discharged untreated into water bodies, according to the National Green Tribunal.

What are the solutions to these challenges? A short-term solution for those that can afford it has

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long been bottled water, a market with soaring sales in India even before the pandemic. But bottled water and soft drink industries have been blamed for inefficient water use. In the interim, as Indians endure an extended lockdown to prevent the spread of the virus, volunteer groups have started to distribute bottled water together with other supplies for those less fortunate.

Lack of access to water and sanitation are multi-faceted issues in India: while city infrastructure cannot keep up with population growth, in rural areas groundwater depletion is a main concern. The COVID-19 is further exacerbating the existing water crisis in the country. However, it is also an opportunity to seize the moment to move forward even more ambitious government initiatives to expand access to water services across the country.

Ripples & Waves

SANBWA Member Update

Name • Address • Telephone • Facsimile • Contact Person Members Affiliate members Aqua Monte – TruBev (Pty) Ltd PO Box 2, Baynesfield, KZN, 3770 • 033 251 0653 • Evan Antel

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

aQuellé Private Bag 260, Kranskop, 3268 • 032 481 5005 • 032 481 5006 • Ruth Combrink

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

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

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

Bonaqua – Coca-Cola South Africa 116 Oxford Rd, Cnr Glenhove, Rosebank, 2198 • 086 011 2526 • 011 644 0586 • Kamini Redhi

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

Cape Aqua Minerale P.O. Box 234, Somerset Mall, 7137 • 021 854 6477 • Richard Whitehead Clover Waters: Nestlé Pure Life PO Box 6161, Weltevreden Park, 1715 • 011 471 1400 • Bradwin Bosman

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

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

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

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

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

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

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

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

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

Oryx Aqua PO Box 474, Naboomspruit, 0560 • 014 743 2421 • Magda van den Berg

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

Pioneer Foods (Pty) Ltd PO Box 177, Ceres, 6835 • 023 313 3701 • 023 313 3410 • Paul Collingridge

Volume Injection Products (Pty) Ltd P.O. Box 5, Gonubie, 5256 • 043 732 1178 – Sam Waterson

Thirsti Water P.O. Box 13559, Cascades, 3202 • 034 314 9801 • Rob Hoatson Valpré – Coca-Cola South Africa 116 Oxford Rd, Cnr Glenhove, Rosebank, 2198 • 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

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

Bright orange makes products stand out GNT Group has launched two new Exberry Coloring Foods that deliver bright orange shades in powder and oil-dispersible formats. Made from paprika and carrot, the products provide solutions for a range of applications such as non-aerated confectionery, bakery and savoury products.

I

t is ideal for compound coatings, spraycoated oil seasonings and other fatbased applications.

Products are pH-independent and offer good light and heat stability as well as a good shelf life.

They are 100% plantbased, Halaal and Kosher, and made without any chemical solvents. They offer a perfect cleanlabel replacement for artificial colourants

DID YOU KNOW? Powder and oil-dispersible options are available in addition to the existing Exberry Brilliant Orange liquid format.

and additives such as

An orange twist on bakery icing

annatto, beta carotene and paprika extract.

Sonja Scheffler, product manager at GNT, notes, “With a liquid format available it means we can help manufacturers deliver stunning orange shades for a vast range of food and drink applications.”

Exberry Coloring Foods are made from fruit, vegetables and edible plants using only gentle physical methods such as chopping, heating and filtering. They

retain characteristic properties of the source material and the concentrates are not selectively extracted. As a result, they qualify for clean- and clearlabelling declarations. •

Exberry Coloring Foods – www.exberry.com

New ingredients stars seek acceptance The food industry continues to experiment with novel and unusual ingredients to move them into the mainstream.

S

ome ingredients are relatively slow

newcomer cannabis/CBD (Cannabidiol),

to emerge. An example is prebiotics,

which is seen to have high potential as

which have been around for many

a disruptor. Consumers are getting more

years, but only recently started to move

familiar with CBD, giving companies the

into the mainstream.

potential to make products featuring it

Innova Market Insights reports a 20% global growth in food and beverage launches with prebiotics in 2018 versus

into the ‘hot new thing’ in 2020. They are also increasingly aware of its benefits.

A survey named pain relief, reducing

2017 and a further rise of over 13% for

anxiety/distress and promoting

2019. Prebiotics feature across a range of

relaxation as the top three benefits of

food and drinks launches, with 2019 NPD

cannabis/CBD ingredients.

including oat cereals in the US and the UK,

This has led to new product launches

soft drinks in Australia and confectionery

such as mood-uplifting chocolate,

in China. At the other end of the scale,

relaxation tea, sleep aid gummies and

a high-profile ingredient is relative

nootropic bars. •

May 2020 | Food Review

27

ADVERTORIAL

Disrupting the cow Globally, the dairy industry accounts for approximately 18% of total food revenue. In the next decade, the consumption of dairy products in developing countries is projected to increase; and in contrast, a decline in the production of dairy products is expected in developed countries. dairy farming has on the environment. With the use of tech, farmers and producers of dairy products can measure total carbon footprint, and ensure animal welfare and the transparency of the supply chain throughout, thereby benefiting the planet and communities. Using this data, a story is told to the consumer, which could have a positive effect on producers’ and farmers’ brands.

Consumer awareness is growing, and

M

there is a demand for more nutritious and ajor disruption is occurring in terms

consumer pressure to reduce costs remains,

of how products are produced and

and the growing global demand to reduce the

distributed. This has arisen due to

impact of production on the environment is

the need to produce dairy more sustainably and efficiently.

now more than a trend – it is a necessity.

Harnessing technologies and models, such as

Going forward, South Africa must prepare

Food-as-software technology, to produce dairy

to shift to a more modern way of producing

products that are nutritious and low cost may

dairy products for the industry to survive in

be the only way to meet industry demands.

the future.

Food-as-Software refers to a model of

Disruption of an industry is not a negative

food production that adopts the principles

event, but rather an opportunity to innovate

of computing. With this technology, food

and expand.

is designed by altering molecules to

This disruption entails the use of digital technologies to achieve sustainability in the dairy industry, paired with a focus on the

produce products of a certain taste, texture and nutrition.

These digitally modified products are

consumer’s want and need for a nutritious and

designed to compare with the protein content,

affordable product.

flavour and textural properties of cow’s milk.

Decades ago, dairy products were delivered

In this model, there is no need for a physical

to homes, and dairy farmers managed their

cow to produce milk, thereby decreasing the

operations without regulatory, political and

impact cows have on the environment.

economic influence. There were fewer retailers

Other uses of technology to improve

and a smaller variety of dairy-related products

the efficiency of the production of the

available to consumers.

milk in the supply chain include the use of

Times have changed. Today we see extended categories of dairy-type products, many which

wearables on cows. With these, farmers can measure the productivity of the individual cow based on the milk produced, and

incorporate non-dairy

gather data to maximise economic and

ingredients such as

sustainability benefits at relatively low cost.

plant-based, imitation dairy products. Costs

Virtual reality is used to make the cow feel more comfortable, by letting it think it is

of production have

still outside while it is being milked indoors,

increased; yet

which increases the output of milk per cow. Augmented reality coupled with facial recognition allows the farmer to check in on each cow with a smartphone, count the herd,

sustainable alternatives to current food.

This includes the movement to include more plant-based foods in our diets. Many dairy-product-producing companies have embraced this, and have begun producing plant-based (imitation) products as an alternative revenue source.

All businesses along the supply chain will be affected by disruptions to the indusrty at some point. It will be a challenge for the industry to adopt these types of digital models to progress into the future.

Although the possibilities associated with technology used in the dairy industry are endless, there is also the possibility that with the introduction of new dairytype products, the industry will become more vulnerable to adulteration or fraudulent practices.

The current regulations focus primarily on composition rather than on food fraud and adulteration. They also have some elements that are open to interpretation, which may be to the detriment of the consumer and/or the manufacturer. If the imitation diary products market is to grow, the compositional requirements must be more clearly defined.

Essentially, the industry, consumerfocused groups and regulators must all collaborate to ensure a future of sustainable and efficient production of dairy products.

Without a combined effort to focus on the adoption of these disruptors, the dairy industry may suffer in the long run. •

and be notified if a cow is sick or injured.

As we move into the next decade, perhaps dairy farmers may need to start thinking of themselves as tech-company owners.

Dairy agriculture has certainly been in the spotlight with regard to the impact

28

Food Review | May 2020

BY: CANDICE SHARP, FACTS FACTS Food & Allergy Consulting & Testing Services info@factssa.com / +27 21 882 9883

DA I RY F O O D

From cow to milk, to the perfect butter, ice cream, cheese and everything delectably dairy in-between

Pumping value into dairy The South African dairy products sector consists of primary and secondary production industries. The two streams produce the six main categories of dairy products, writes Darryl Macdougall.

A

ll market players in these industries

Whether producing liquid or concentrated

are important to the local economy.

products, pump and piping solutions are

They contribute directly – from

the backbone of the production line and

in place (CIP) and sterilisation in place (SIP) hygiene standards • Cost effectiveness through proven

production and trade activities to the knock-

what keeps the product flowing through

on socioeconomic benefits of job creation

the entire processing operation to the final

• Lower total cost of ownership (TCO), due to

within the value chain and economic activities

stage of product setting and/or packaging.

longer lifecycle of the pump and flexibility

resulting from secondary production industries.

Understanding the intricate and technical

to replace ancillary equipment such as parts

For every processor in this market, ensuring

details and implications of selecting the right

operational efficiency

or pipes

high product quality - in terms of flavour and

pumping solutions for specific use applications

safeguarding the health and wellbeing of the

can be challenging. It is an important purchase

public/end consumer, is critical to business

decision and continued and sustainable

To be assured of the quality of equipment,

sustainability. Maintaining the highest

optimum production performance of a dairy

dairy processors should look to a trusted and

standards in hygiene in the production of

manufacturing plant is dependent on the

reputable brand solution. •

their products is non-negotiable, as even the

longevity of the equipment.

slightest contamination could mean a batch of

The pumping solution should be selected based

product is unusable, or unsafe for consumption.

on the following specifications:

This could lead to product recalls, financial

• Reduced product losses due to leaks or

losses and reputational risk. Producing dairy products requires machines that are 100% reliable, equipment that is safe and every part

product damage because of how well the pumps seals

• Ease of disassembly and reassembly for access for maintenance.

ABOUT THE AUTHOR DARRYL MACDOUGALL, Managing Director, Verder Pumps South Africa

• Cleanability and the solutions ability to

of the production line should be accessible for

perform optimally while still handling the

regular cleaning, sanitisation and sterilisation.

products with care and meeting today’s clean

Verder – www.verder.co.za

The perfect pump for the perfect taste With our range of well-known brands - including Verderair, Verderflex Peristaltics, Packo Centrifugals and the recently added JEC range of hygienic pumping solutions for dairy – we can offer solutions to problems such as: Product damage Leaking seals Hygienic issues or food safety Cleanability issues Low efficiency or high TCO

VERDER PUMPS SOUTH AFRICA (PTY) LTD Tel.: +27 (0)11 704 7500 www.verder.co.za info@verder.co.za

010-VR-20_Adv_Hyg_Dairy_177x130mm_SA.indd 1

28-04-20 13:11

May 2020 | Food Review

29

DA I RY F O O D

Assured visibility in processes Quality demand on food products is reaching an all-time high. Vega’s highly compatible design and standardised adjustment concept creates flexible application possibilities and allow for individual configuration.

V

ega has expanded its product Vega extends its sensor portfolio for food production

range to include a compact instrument series. Standard

applications can be automated economically with the new compact pressure sensors and level switches.

Integration into the system and adjustment are easy to carry out. In this performance class, multi-device connection options are also available, which supports the continuous improvement of production facilities.

The new Vegabar and Vegapoint instrument series is the answer to the growing demand for simple sensors with optimised variants that support efficient food production. This requires standardised products that are easy to use, but still cover all the basic hygiene requirements. It also calls for better networked products with easy connectivity to existing control systems and mobile devices.

A uniform standard extends through all areas of application. This applies to the fully hygienic adapter system – designed to be compatible with Vegabar pressure sensors, Vegapoint capacitive level switches and existing Vegaswing vibrating level switches. All new instruments are built to withstand intense CIP processes.

THE ACID TEST OF CIP CLEANING CIP cleaning is one of the most necessary

design of the instruments is certified to the European EHEDG Directive and the North American 3-A Sanitary Standards. Both standards prescribe the use of corrosion-resistant materials, and components are also designed in accordance with good manufacturing practices (GMP) regulations so that all micro-organisms are reliably removed by cleaning and cannot multiply on surfaces or in gaps.

“The new Vegabar and Vegapoint instrument series is the answer to the growing demand for simple sensors with optimised variants that support efficient food production” To ensure that the status of a process

system design is non-negotiable. Vegabar

can be recognised at a glance, the

and Vegapoint instruments can tolerate

development of the new sensors focus

high temperatures without loss of function,

on simple handling – and the fast and

and even cope with the combination of high

easy readability that comes along with

temperature and long exposure times.

it. Thanks to the round, 360° display, switching states can be visually detected from any direction.

that encounter the product are made

FIT FOR THE FUTURE WITH IO-LINK

of stainless steel and feature optimal

During maintenance, plant operators rely

surface roughness values. Vegabar 28

on status data, which forms the basis for

and 38 are available with high-strength

optimal planning of shutdown times.

ceramic versions and Vegapoint sensors

Almost all system builders now

Surfaces of Vegabar 29 and 39 sensors

in highly resistant PEEK material.

implement intelligent sensors with

All materials are approved and

IO technology as it offers universal

tested to FDA and EC 1935/2004. The

advantages when it comes to data

30

Food Review | May 2020

standard three-core cable, but, with IOLink, sensors can also be replaced easily and without the risk of errors.

The system can be put into operation correspondingly faster with the standard protocol, which reduces production downtime considerably. parameters written automatically into the new instrument by the IOLink master or the controller during a replacement also makes for additional efficiency. Fast format or recipe changes, which are typical in the food industry today, can be carried out quickly and centrally in this way.

ability to clean and sterilise systems quickly,

HYGIENIC DESIGN DOWN TO THE LAST DETAIL

and cost-effectively installed using

The option of having all sensor

but time-consuming process steps. The through consistent hygiene standards and

availability. Not only can these be quickly

WIRELESS TRANSMISSION OF MEASURED VALUES The Vegabar and Vegapoint instrument series can be easily read out and configured with a smartphone or tablet.

Especially in environments such as clean rooms, where physical access involves a lot of effort, it means setup and operation become considerably faster and easier. In combination with the Vega Tools app, which has already won an App Award, the sensor data enquiry over shorter distances in these areas also becomes convenient. •

Vega – www.vega.com

BEERS & CIDERS

Complete can line for greater capacity and preserved beer quality Bali Hai Brewery, situated in Indonesia approached Sidel to install a new canning line. The aim was to secure a higher production capacity while maintaining the quality of its premium beers.

D

esigned and supplied by Sidel, the

a line that could deliver 24 000 cans per hour

(330ml and 500ml ); nine different recipes

line runs at up to 33 000 cans per

(cph) for the 500ml format. We trusted in

and various secondary packaging options, the

hour for the 330ml format, twice as

Sidel’s engineers and went for a complete

number of SKUs handled by Bali Hai’s canning

fast as the former line. It features a very

line that can reach up to 29 000cph, thereby

line lies at 18. This required a high level of

compact layout - in line with the brewery’s

securing high capacity production for years to

flexibility at the secondary packaging stage.

space constraints.

come,’ he notes.

Their journey started when the facility

The brewery also decided to shift from

The line includes 13 different machines,

RSC cases to film for economic benefits.

underwent a major renovation and

laid out in six larger production modules: the

To do this, they installed a Sidel EvoFilm

automation of its brewhouse and cellar

de-palletiser, filler and seamer, pasteuriser,

Access. This is a seamless shrink-wrapping

area in 2013. Many of these processes were

dryers, shrink-wrapper, tray shrink-wrapper

solution for low to medium speed

still performed manually. The brewery also

plus conveying systems. Bali Hai’s goal of

applications. They wanted to widen the

decided to upgrade its canning line, managing

protecting beer quality was achieved through

secondary packaging solutions offered to

330ml and 500ml formats to fit their needs

the integration of two specific solutions in

customers, including multipacks.

for higher efficiency. Sidel stepped in with

the line: Sidel’s volumetric electronic filler for

its expertise in line design and engineering,

cans and the PAMA pasteuriser.

deriving from a long-standing heritage in complete solutions for beer.

A modular design concept allows for a broad array of configurations and options.

When explaining the rationale behind

EvoFilm Access offers expanded flexibility.

the choice of the filler, Blegog Sugiono,

‘We added some tailor-made options to fit

packaging manager at Bali Hai, highlights,

Bali Hai’s needs,’ Stéphane Séné, key account

360° SUPPORT ROOTED IN COMPLETE BEER LINE EXPERTISE

‘We opted for Sidel filling technology

manager at Sidel explains. ‘A design to cost

because of the very low total oxygen pick-

approach has been applied to deliver the best

‘The floor space available at our plant is

up. This ensures high product quality. We

quality-price-performance ratio available

limited. We needed a very compact solution

use volumetric technology to guarantee that

on the market for shrink-wrapping at speeds

that did not compromise on efficiency and

our cans are filled to the correct capacity,

of up to 60 cycles per minute. We also

flexibility,’ explains Daniel To, technical

and there is no product waste.’ The PAMA

implemented a simple conveying solution

director at Bali Hai. ‘We were initially planning

pasteuriser features Sidel’s Prince Plus

to feed the shrink-wrapper. The customer

software. It offers ideal control of the

could save factory floor space, which is

pasteurisation unit (PU) and was specifically

now dedicated to warehouse purposes. We

tailored to Bali Hai’s requirements.

removed the need for a divider by orienting

1, 2, 3 & 4 The complete canning line system has a capacity of up to 29 000 cans per hour in the 500ml format and 33 000 cans in the 330ml size

now manage eight pack configurations easily

The canning line runs twice as fast as the

packs and loose cans,’ he concludes. •

2

Food Review | May 2020

and efficiently. The system can manage both

brewer’s old line. The output became three times bigger, growing from 500 to 1 450 trays per hour. With two different can formats

1

32

the lanes of cans differently. Customers can

FLEXIBLE AND COMPACT TO HANDLE A WIDE VARIETY OF SKUS

3

Sidel – www.sidel.com

4

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

Close the plastic loop with sustainable systems and solutions

Water bottles produced by the share brand are made of 100% recyclate

The plastics debate presents the food and beverage industries with serious challenges, but the KHS Group says increased use of recycled PET could provide a solution.

P

blow moulder and bottle quality,” says Arne Wiese, product manager for Bottles & Shapes at KHS Corpoplast.

KHS works closely with preform manufacturers. They are often the companies which subject washed PET

lastic can be very easily recycled,

flakes or rPET granulate to further

especially PET, as it satisfies the

thermomechanical processing and prepare

legal requirements governing food-

them for injection moulding. KHS is also

grade materials. With other materials,

liaising with various engineering companies

i.e. polypropylene, polyethylene and

on preform manufacture. Data from the

polystyrene, quality loss on application is

injection moulding process can be used to

irreversible, but recycled PET can always be

adapt the stretch blow moulding process.

brought up to the standard of new material.

This makes bottle production faster and

The cost of virgin PET is based on crude oil and benefits from current low market

more efficient and improves the quality of the finished containers.

prices. The charge for recycled PET (rPET)

With recyclate, the colour can vary from

has grown and companies now pay about

batch to batch. Darker material absorbs heat

20% more for rPET than the original

better and lower heating capacity requires

material. Some beverage producers also

less energy. This makes production efficient,

fear that rPET may discolour or that its

although adaptations must be made to the

intrinsic viscosity may drop.

blow moulding programme on the stretch

The European PET Bottle Platform helps to assure high quality standards with

blow moulder.

It is essential that effects are quantified.

clear specifications and certifications.

Another challenge is intrinsic viscosity. “The

From a technical standpoint, there is

longer the recyclate is boiled under vacuum,

nothing preventing the global use of high

the longer the polymer chains become. This

percentages of recycled PET. Brand owners

means that the intrinsic viscosity increases

are even opting to use bottles made of

and quality improves. This could result in

100% recyclate.

additional costs, which not everyone is

Brands such as Danone Waters, Pepsi

prepared to invest,” Wiese points out. “We

and Coca-Cola plan to introduce a

have to come up with ways of redistributing

worldwide quota of 50% by 2025. Their

material from uncritical areas, such as the

objective? They would like the consumer

bottle base in the case of still water, to

to interpret the slight greying that can

more critical zones.” Experience shows that

occur when PET bottles are recycled

manufacturers of premium brands – whose

several times as a hallmark of quality for

containers have thicker walls – have less

sustainable packaging.

cause for adjustment than discounters,

The KHS Group has been examining the

where lightweighting options have often

use of recyclate since 2012. KHS’ Bottles

been exhausted. This is where recyclate can

& Shapes service programme focuses on

reach its limits.

the practical application on stretch blow

KHS technology in cooperation with

moulders and filling and packaging lines.

inspection technology manufacturer

“We run tests to qualify recycled PET so

Agr International boasts some

that we can tell our customers in advance

successes. Unit Mold Control is a digital,

which impact the material will have on the

automated control system that regulates the

34

Food Review | May 2020

FAST FACT:

What sets bottles apart from other plastic products born in the postWorld War II rise of consumerism is the sheer speed with which the beverage bottle, now ubiquitous around the world, has shifted from convenience to curse. The transition played out in a single generation.“The plastic bottle transformed the beverage industry and it changed our habits in many ways,” says Peter Gleick, co-founder and president emeritus of the Pacific Institute in Oakland, California, and author of Bottled and Sold: The Story Behind Our Obsession with Bottled Water.

blow stations on the InnoPET Blomax individually.

It helps to control material distribution; reduces variations in wall thickness by up to 30% and lessens fluctuations in quality during stretch blow moulding. “This is especially relevant when using recycled PET,” explains Frank Haesendonckx, head of technology at KHS Corpoplast. “The quality of material can vary, meaning that the lower the preform weight, the greater the fluctuations in material in the bottle and the more unstable it becomes.”

During continuous wall thickness inspection, the new system identifies unwanted material displacement and automatically counteracts this. Unit Mold Control combines weight reduction with bottle stability and is one of the many sustainable and effective answers thrown up by the current packaging debate. •

KHS - www.khs.com

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

Future-proof solutions are adaptable and flexible With sales in the billions and markets expanding as quickly as their product ranges diversify, the confectionary and health food bar markets are in very good shape.

Food Review looks at how one machine’s design, installation and ongoing operation is representative of the needs of the entire market.

I

n chasing the market and fulfilling its

The packaging operation for this line was

place robot – based on robotic technology

diverse needs, manufacturers put immense

originally a manual process. “Our customer

developed in-house. Once filled, cartons are

strain on production and packaging

wanted to redistribute the labour,” Chivers

closed using a robotic carton closer. In this

operations. Mass production has evolved to

elaborates. “It is in these situations that the

instance, the control solution was based on

smaller batch runs, which must be achieved

functionality behind Industry 4.0 solutions

Indramat Bosch, with Siemens controllers,

without adding to unit prices.

comes to the fore,” he explains. “With fully

but an Allen-Bradley solution from Rockwell

data-capable interconnected automation

Automation is also a standard.

Automation across the whole production/ packaging value chain has become the only

solutions, augmented reality can play a huge

financially viable way of addressing these

role in training, set up and maintenance. By

try to make it as straightforward as possible,”

variation-driven challenges. It is up to the

overlaying animated and static graphics,

Chivers elaborates. “We employ technology and

machine suppliers and how they deploy modern

with annotations in different languages, it

traceability (such as RFID coding components)

automation concepts that defines and dictates

becomes so much easier for multi-lingual

and exploit poka-yoke principles to mistake-

the necessary flexibility and agility required.

workforces to have the same level of training

proof the operation. Combined with a high level

and interaction before being let loose in an

of centre-lining helps ensure fast, repeatable

operational environment.

changeover with vertical start-up where all

A contract undertaken by Cama Group for a global confectionary company is illustrative.

Mark Chivers, global key account manager at

“Industry 4.0 and automation plays a

“When it comes to switching batches, we

parts are homed and in the correct position.

Cama, explains, “We faced two challenges.

significant role in addressing another key

We have invested significant time, energy

The customer wanted a single packaging line

concern – future-proofing. Our customers now

and funds into making our machines simpler

that could handle multiple product variations

expect payback times of two to 2½ years.”

– poka-yoke and centre-lining with feedback

and cater to a constantly changing workforce.

Cama turned to its industry leading

axis control on the exchanged parts makes it so

Automation – more specifically Industry

breakthrough generation (BTG) technology,

4.0-enabled automation – was the key to

more specifically an IF296 Monobloc Display-

solving these issues.”

box Topload Cartoning Machine. Cama’s

suppliers to develop supplier/producer

much easier.”

The market is looking for financially stable

IF Series offers a unique combination of

partnerships with much higher levels of trust.

deliver the necessary agility and flexibility

integrated packaging machines and robotic

This will set the trend for doing business in the

to cater for product variations. Initially, the

loading units and provides added value to

future, where the market needs suppliers that

line was set up to package three products: a

customers’ needs by incorporating reduced

can also deliver a broader scope, in terms of

standard bar, a tablet and a soft-centred tablet.

footprint, flexible size changing and high

service, support and manufacturing. •

Each of these products has its own dynamics

reliability. All primary functions are operated by

and behaves very differently, so each had to be

servomotors and dedicated product-grouping

looked after in a specific way.

devices, determined to product specifications.

The first challenge was to ensure Cama could

“The primary challenge was handling,” he

In operation, the machine erects cartons

adds. “The standard bars, at a throughput

from a flat blank, which are then filled rapidly,

of 850 bars per minute, were relatively

uniformly and gently with products entering

straightforward. The soft-centred tablets,

from a twin racetrack feed. The filling operation

however, ran at a reduced speed of 240

is performed by a large two-axis pick-and-

tablets per minute and required very delicate handling.”

The IF296 Monobloc Display-box Topload Cartoning Machine

Cama – www.cama.com

36

Food Review | May 2020

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

Effectively optimise packaging lines to increase productivity Technological advances such as the Internet of Things, self-learning software and artificial intelligence are fuelling the development of nextgeneration packaging equipment. By Matthew Walters.

WORKFORCE VS TECHNOLOGY

monitors products in the seal and jaw area

Most packaging facilities employ a human

and immediately alerts the operator if the

workforce alongside automated systems to ensure processes run smoothly, issues are dealt with promptly and maintenance and Tna’s Robag 8

repair tasks are carried out efficiently to keep production downtime to a minimum.

A good coordination of human labour and technology is crucial to ensure operational viability and profitability. Staff might be occupied with repetitive tasks that could be more accurately performed by a machine. An effective HMI can detect faults much quicker than the human eye and allow operators to react quickly to issues. This not only reduces the margin for human error and improves

W

productivity, but also frees up time for ith the ability to streamline all components of the packaging line, the latest technologies

allow operators to control a complete system from a single, intuitive user interface (UI) to promote greater productivity, reliability and serviceability.

As packaging lines become more automated, effective control measures must be implemented to identify and address inefficiencies, maximise overall equipment effectiveness (OEE) and uphold

personnel to focus on more challenging

score of 100% means that only high-quality products without defects are bagged as fast as possible, with zero downtime. One of the most promising ways to achieve high OEE is to implement electrical controls integration and reporting technology, such as supervisory control and data acquisition (SCADA) systems.

These solutions provide full visibility of the entire packaging line and deliver comprehensive diagnostics (for each piece of equipment) to a single platform, where the information is logged on a central database to create detailed reports. Easily accessible from a clear and concise human machine interface (HMI), the analysis of these documents can help operators expose inefficiencies, and develop a correction plan.

to real-time image processing, the latest date coder technology can automatically detect print defects. A mismatch between the intended and the captured image will be evaluated on the spot and trigger an alert, so issues can be addressed promptly to reduce waste and downtime.

TAKING SUSTAINABILITY TO THE NEXT LEVEL With increasing automation comes a rise in

operators significantly lower a packaging

As automation becomes a central part of

line’s energy usage and carbon footprint. By

many packaging lines, products are bagged at unprecedented speeds, increasing the chances of damage or breakage. Often caused by inaccurate control equipment or badly tuned processes, material waste is a significant problem for many plant managers and can affect the entire packaging cycle.

production breaks and excessive wastage.

and product quality of a packaging line. A

standards and minimising waste. Thanks

REDUCING WASTE EFFECTIVELY

ACHIEVING 360° VISIBILITY

(speed and throughput), machine uptime

that each bag meets the highest quality

energy consumption. While this is inevitable

If unnoticed, just one fault could cause

productivity, OEE, measures the performance

This allows plant managers to remove bags quickly from the line for inspection, ensuring

projects that require human intervention.

operational profitability.

The gold standard for calculating

seal integrity is compromised.

damage to many goods, resulting in lengthy With a detailed user requirement specification (URS), control system providers can help identify the required key performance indicators (KPIs) that an individual manufacturing process requires.

Once analysed, the URS is then translated into a functional design specification (FDS) that can be used to tighten the process. The result is a much smoother and more reliable product flow that minimises waste and production downtime, contributing to greater OEE.

to some extent, leading technologies can help

implementing power saving software, the partial and phased shut down, and power-up components of equipment can be automated, which optimises the use of resources — from power to compressed air consumption. This helps plant managers improve economic efficiency, while lowering their operations’ environmental impact.

PARTNERING FOR SUCCESS To maximise productivity and minimise waste and energy usage, while also upholding the profitability of operations, it is fast becoming essential to implement controls across the packaging cycle. Joining forces with the right turnkey partner can help operators select and install the best-suited system, as well as effectively maintain equipment to support continued production efficiency. The result: consistently high productivity rates, while continuing to work sustainably. •

Innovative equipment elements such as stripper tube closures, product-in-sealdetection (PISD) software and intelligent air-free date coders with built-in verification technology can also be implemented to keep waste to an absolute minimum. The stripper

ABOUT THE AUTHOR MATTHEW WALTERS is tna general manager, South Africa.

tube closures guarantee a fast and accurate product transfer with minimum waste by ensuring no products are lost by falling through the seal area, while PISD software

tna solutions – www.tnasolutions.com

May 2020 | Food Review

37

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

Siyakha puts safety first COVID-19 is currently disrupting the economy and our day-to-day lives.

This will have a negative impact on the way we do business in the months to follow. Food Review spoke to Rajesh Lutchman, CEO of Siyakha Imperial Printing (Label Print), about how they will assist clients to continue providing goods through this challenging time.

Routine environmental cleaning and disinfection is performed and the company has reduced its number of working shifts to a minimum while increased physical space between employees at the worksite is maintained. “We monitor employees who appear to have symptoms upon arrival at work and immediately send them for quarantine. Informing supervisors and family members or contacting individuals who show symptoms is a prerequisite,” Lutchman states.

The use of technological systems and processes has aided the group in maintaining work efficiency while minimising human interaction. Remote working and

Siyakha Imperial Printing is taking all the necessary precautions during COVID-19

I

n this critical period, providing essential services such as food and pharmaceutical supplies cannot be disrupted. “As a

responsible business, we have assisted our clients in providing these items to the public in a swift manner, while continually

administration has become the new norm.

“We applaud our employees for their sacrifices to ensure safe and responsible

“The economy and the way we do business is changing. While markets shrink, new markets are emerging”

monitoring the situation to provide consistent supply,” he explains.

“Our company understands the responsibility our business has on preventing and lowering the spread of COVID-19. We have refined our business response plan to combat all forms of disease transmission in and around our working environment.”

38

Food Review | May 2020

hygiene practices in and out of the workplace as they aid in ensuring the continued supply of food and pharmaceutical supplies to all those in our country. The economy and the way we do business is changing. While markets shrink, new markets are emerging.

Customers’ needs and priorities are changing and we are here to help prepare their

All employees are being educated on best hygiene practices through internal

businesses for when the economic engine starts turning again,” he concludes. •

awareness campaigns. PPE equipment and hand sanitisers are provided to all staff and is positioned throughout the facility at critical entrance and exit points.

Siyakha Imperial Printing www.labelprint.co.za

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

Closing bags: some basic system options

It was not until the early 1950s that the bag closing industry changed irrevocably. Until then, textile bags filled with agricultural and industrial products were typically closed by tying, wiring or hand sewing. offering the correct solution.

Closed bags of whey, soya and milk powder

The company also provides non-sewing options such as the Pinch Bottom Closers (PBC6000), to close bags with pre-applied glue strips. These machines are designed for continuous production of large bags of powdered products. The machine has a high output capacity and reactivates the pre-applied glue, then creases, folds and compresses the bag top neatly and securely.

The third option is the heat sealer for powdered products bagged in polyethelene plastic bags. The cost of plastic bags is

W

generally less than that of either paper or woven polypropylene alternatives. Recently, a

ith the introduction of the Fischbein

considered. Buckle Packaging looks at the

bag-closing sewing machine, the real

production volume, the cost of the system, the

packaging revolution began. Sewing

bag material and the number of people

sped up the packaging closing process and

available to operate that system. When

allowed paper bags to be used. The downside

bagging a powder product, the

was that these early sewing systems often

dust factor must also be taken

required delicate adjustment.

into consideration.

Today, Buckle Packaging’s sewing

stitch the outer paper kraft bag, took delivery of a FischbeinSaxon Radiant 1000

With more than forty years of knowledge, quality equipment and service Buckle Packaging remains one of the major leaders in bag closing technology.

AVAILABLE OPTIONS

interchangeably without critical adjustment.

Stitching is not limited to bag

Customers can select from a host of different

type, so this has by far the widest

bag types such as paper, plastic, woven

number of applications in closing

polypropylene, laminated woven polypropylene,

bags of powder. Buckle Packaging offers

biaxially oriented polypropylene (BOPP)

a range of options with regard to bag

material and netting. Closing options can be

stitchers. A customer can opt for the entry level

selected according to the bag material being

hand-held portable Fischbein ‘F’ stitcher to the

used. In addition to stitching, other options are

more industrialised inline heavy duty systems

also available, such as heat sealing and gluing .

that run continuously. Other machines in the

Each type of bag-closing system offers its own

Fischbein equipment range are the double

combination of advantages and limitations;

needle stitcher that sews two lines: the unit

selecting the optimum system depends on a

with an automatic driven infeed device that

number of factors.

folds the bag top over prior to stitching; and

When tasked with closing bags of a product

to seal the inner polyliner and then

DID YOU KNOW?

systems can stitch different bag materials

like powdered milk, several factors must be

local manufacturer of powdered milk, looking

the unit that applies crepe paper tape over the bag top. All options will be considered when

continuous heat sealer.

This innovative machine is ideal for sealing the plastic inner liner of multiwall paper kraft bags, It allows for the product to be

free of contamination and sealed within the inner poly liner.

This is an excellent solution to seal bags of whey powder, soya and milk powder.

This type of sealer is fitted with a variable speed drive and can seal many bags per minute.

It joins the plastic surface at the mouth of the bag with the heated bars, while transferring heat to the bag as it is fed through the sealer. •

Buckle Packaging- www. bucklepack.co.za

BUCKLE PACKAGING (PTY) LTD Bag Closing Technology

May 2020 | Food Review

39

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

Re-engineering business with innovation, market shift and optimism With little warning and not enough time to prepare, business submitted to drastic transformation. Shyam Chirkoot looks at how business leaders will face the ultimate test of survival during this time.

T

he lockdown move was swift, causing pandemonium to industries. Business leaders will be needing a roadmap to

navigate from a shuttered economy to stability, growth and prosperity.

The pandemic also levered an enormous transitional challenge. Clomark had to close its automotive division during level 5 of the lockdown, but printed packaging for essential items became an area of demand. It took some 11th hour convincing on our part to secure the supply chain, as some raw material suppliers had initially opted to close. We had to be forthright in our communication with material suppliers to remain open and support government’s assurance that food and other essential items would be available during lockdown. Clomark’s leaders responded to a new environment, new customers and heightened societal expectations.

Whilst government is making available the

manufacturing products that may no longer

stimulus package of R500 billion, it is presently

be in demand is a recipe for disaster: the need

uncertain as to which sectors and businesses

to pre-empt what the market will be doing

will qualify for relief, nor what the qualification

over the next year or two is the new challenge.

conditions are.

Automotive sales have taken a nosedive in

Business leaders cannot afford to wait for

Europe, and South Africa may expect the

a bailout – the need to innovate, and innovate

same, for the near future at least. Supposing

now, is critical for business sustainability.

businesses focus on its technological

Business leaders need to remain focused,

capabilities rather than its products,

optimistic and apply frugality in the new playing

leapfrogging these into other markets that are

field. New norms are quickly replacing ones of

seeing growth.

the recent past, which may very well present new opportunities.

Not all is doom and gloom, however. While

An injection moulding company that manufactures automotive components could expand its manufacturing into healthcare

the lockdown stands disastrous for many

essential items such as face shields, or even in

industries, it has provided opportunities for

creating new, innovative products, stimulating

other businesses. Over the past few weeks,

a new demand. We have seen automotive

Clomark manufactured printed packaging

companies, lending their engineering ingenuity

(self-adhesive labels, shrink-sleeves, printed

to the quick development of ventilators and

cartons, etc) for food and hygiene products.

similar products. Similarly, Clomark has used

Demand for hand sanitisers has seen new

its current automotive technology to develop

brands emerging, and established brands

disposable plastic aprons for the healthcare

extending their product range to include

sector, offering this to government largely as a

sanitisers and disinfectants.

charitable gesture.

High demand for these products,

to think on their feet to implement best

a major shortage in the market. Product

hygiene practices, to minimise business and

manufacturers, together with its supply chain,

societal disruption.

As the lockdown is eased, businesses must

products quickly. Thanks to internal designing

consider employee and business risk going

capabilities, we could assist clients from design

forward, and implement robust risk mitigation

concept to the tangible product.

procedures. We have seen stringent new

We can very well learn from the practices of businesses abroad. Remaining fixated on

40

Food Review | May 2020

practices into our risk mitigation practices.

Where possible, we are keeping as many workers employed, with reduction in working hours, coupled to staff rotation. This way, at least most employees get a slice of the pie. We are providing company accommodation and company transport to those key employees that are at high risk to coronavirus exposure.

Businesses simply have to adapt quickly to these new circumstances, by remaining optimistic, being creative in re-segmenting the market for new opportunities, and employing a well-considered risk mitigation plan. These are quickly becoming critical success factors for businesses, as we navigate through unchartered waters. Never has the test on leadership been as demanding. One day, we shall look back at COVID-19 as an opportunity for development, rather than just catastrophe. •

Businesses in essential services had

particularly sanitisers in a short period, saw

were under immense pressure to turnaround

“One day, we shall look back at COVID-19 as an opportunity for development, rather than just catastrophe”

procedures being developed by automotive assembly plants, and adopted many good

ABOUT THE AUTHOR SHYAM CHIRKOOT is the managing director of Clomark.

Clomark – www.clomark.com

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Sales executive +27 (0)82 976 6541

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Food Review | May 2020

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