www.foodreview.co.za
May 2021 Vol. 48 • No. 5
SOUTH AFRICAN JOURNAL FOR FOOD AND BEVERAGE MANUFACTURERS
Tips to take snacks & confectionery to the next level Do you understand the science behind craft beer? Packaging automation for the future
ISW’s got it covered
EDITOR’S COMMENT
THE TEAM EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmedia.co.za
Prepare for a new manufacturing dynamic The long-term impacts of COVID-19 on the food production industry are increasingly apparent, and many businesses are reassessing their production resilience by considering solutions to adapt to changing consumer needs.
F
resh, minimally processed food with
like beer and cider. Though it may sound
a high nutritional value coupled with
strange, the craft boom and the dynamic
smart and sustainable packaging
pace of life are directly related.
is driving the market, and causing a
Financial ups and downs, a globalised
Layout & Design: Naresh Budraj Contributors: Darryl MacDougall, Nthabiseng Motsoeneng, Carina Mendes, Carien Schoeman, Norman Smith 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: Càndida Giambò-Kruger +27 (0) 71 438 1918 càndida.giambò-kruger@newmedia.co.za INTERNATIONAL SALES Germany/Austria/Switzerland: Eisenacher Medien Erhardt Eisenacher +49 228 249 9860 info@eisenacher-medien.de Italy: Ngcombroker Giacomo Rotunno +39 370 101 4694 g.rotunno@ngcombroker.com Taiwan: Ringier Trade Media Sydney Lai +886 4 2329 7318 sydneylai@ringier.com.hk
shift in most sectors – from snacks and
society, digital media and increased
confectionery to wine, beers and ciders.
mobility all contribute to a desire for
The push towards packaging automation
closeness and a stronger sense of
CIRCULATION
is also a critical area of innovation with
community, something which might be
recyclability and extended shelf life just
forged by a fine product like craft beer.
Circulation Manager: Felicity Garbers felicity.garbers@newmedia.co.za
some of the issues to contend with. We cover
Growing awareness of the effects
PUBLISHING TEAM
these topics and more in this edition
of climate change has meant that
General Manager: Dev Naidoo
of Food Review.
sustainability is a key concern for any
Production Controller: Mandy Ackerman
Did you know that Africa’s chocolate
industry and Tetra Pak’s Nthabiseng
market is valued an astonishing R7 billion
Motsoeneng takes us through an in depth
and demand for sugar-free, premium and
look at 2021’s key conundrum: safety vs
artisan chocolates is driving the way to new
sustainability. You will find the article
markets? On page 16 we unpack some of
on page 39.
the premium innovations supplied through
I hope you enjoy this edition of
Savannah Fine Chemicals that impact
Food Review and please don’t
on mouthfeel, digestive health and even
hesitate to drop me a line at
glycaemic response.
maryke.foulds@newmedia.co.za. Happy reading,
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
COMMERCIAL DIRECTOR: Maria Tiganis
during spray drying, shelf life and in-
BRAND STRATEGY DIRECTOR: Andrew Nunneley
vitro digestion with a high potential for
CHIEF FINANCIAL OFFICER: Venette Malone
probiotic applications across the food and
CEO: MEDIA24: Ishmet Davidson
nutraceutical industry. More on page 26.
HEAD OFFICE New Media, a division of Media24 (Pty) Ltd 8th floor, Media24 Centre, 40 Heerengracht Cape Town, 8001
Symrise’s craft study (page 30) gives us a riveting glimpse at the success factors that make consumers engage with craft products
@foodreview13
JOHANNESBURG OFFICE
MANAGING DIRECTOR: Aileen Lamb
We also look at a new product solution that is an effective stabilising agent
Art Director: David Kyslinger
@SA_FoodReview
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.
With a PhD in biochemistry, an MBA and a Institute of Brewing and Distilling diploma Heidi also serves on the Innovation Hubs BioPark and UNISA’s Life Science advisory board.
Dr Aubrey Parsons
Dr Heidi Grimmer
Managing director of Symrise South Africa; chairman of SAAFFI.
CEO of Stratcom Branding, founding member of the glba (Global Local Branding Alliance)
Rudy McLean
Gail Angela Macleod
Food Review is published by New Media Publishing (Pty) Ltd 11 times a year and circulates to executives in the food and beverage industries. Views expressed in this journal, other than where specifically stated, are not necessarily those of the publisher. The editor welcomes for publishing consideration news items, press releases, articles and photographs relating to developments in the food and beverage industries. No responsibility is accepted should contributions be lost.
Food Review is printed and bound by CTP Printers. 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.
3
May 2021 | FOOD RE VIEW
CONTENTS MAY 2021 Vol. 48 • No. 5
16
Take your chocolate confectionary to the next level!
13
WEBINARS
8
WHAT’S NEW
All you ever wanted to know about HPP
Pushing the boundaries of new product development
AGT’s masterclass gives you all the facts
10
NEWS
16
SNACKS & CONFECTIONERY
SAAFoST now a virtual event
Next level chocolate R&D
Smart recycling with BASF
Get prepared now for post-COVID success
A successful event for Anufood China CBD hits a high note Africa Automation Technology postponed SAB Zenzele lists
www.foodreview.co.za
25
DAIRY FOOD
Top trends in dairy food New mineral improves probiotic stability
28
BEERS, WINE & CIDERS
Up your profits with efficient cleaning solutions
Its go, go, go for cereal snack bars
The trend towards handmade isn’t slowing down
Discover a world of better baking solutions
Wine in a can on a roll
SA nut processors benefit from smarter sorting
Small footprint, but big on taste
The right pump for smooth vinification Digitalisation offers transparency and efficiency
32
PACKAGING AUTOMATION
Dry preforms enhance production flexibility The difference between safety vs sustainability Tamper-proof labelling in Africa
Are you READY? 2020/2021 Food Review/ Symrise
New Product Competition Since its inception, the competition’s primary
platforms. The grand prize also includes a trip
goal is to provide local and international brands,
to SIAL Paris 2022, one of the world’s most
featured on local shelves, the opportunity to
exciting trade shows where future trends are
showcase their innovative new products.
set. Don’t miss this opportunity for your first-
Entrants and winners will receive extensive exposure throughout the magazine’s various
row view of the latest developments in global food and beverages.
Entries are now open,
and close on 1 June 2021! For more information, please contact Maryke Foulds at maryke.foulds@newmedia.co.za or give me a ring on 082 569 2330 to discuss. FOOD RE VIEW | May 2021
5
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May 2021 | FOOD RE VIEW
June 3- 5 CHINA INTERNATIONAL FOOD EXHIBITION AND IMPORT FOOD EXHIBITION Guangzhou www.ifechina.com 8 -10 FOOD INGREDIENTS CHINA Shanghai, China www.cantonfair.com 28 – 39 MALAYSIAN INTERNATIONAL FOOD & BEVERAGE TRADE FAIR Kuala Lumpur, Malaysia www.mifb.com
July 11 – 13 SEAFOOD EXPO NORTH AMERICA Boston, US www.seafoodexpo.com 18 – 21 IFT ANNUAL MEETING & FOOD EXPO Chicago, US www.iftevent.org 28 – 30 MALAYSIAN INTERNATIONAL FOOD & BEVERAGE TRADE FAIR Kuala Lumpur, Malaysia www.mifb.com
August 31 JULY – 1 GLOBAL FOOD & BEVERAGE INDUSTRY MEETUP Online https://ajcc.floor.bz 15 – 30 ONLINE INTERNATIONAL FOOD EXPO Online www.intfoodexpo.com 23 – 25 AFRICA’S BIG 7 Johannesburg, South Africa www.africabig7.com
Complete Snack Solutions designed for your business •
Preparation & Processing
•
Frying & Oil Management
•
Drying, Baking & Roasting
•
Coating & Seasoning
•
Product Handling
Across industries and applications, we design specialised solutions. Bringing together leading brands in processing and packaging equipment for the snack food industry. Our solutions set the standard for yield, efficiency, and safety while producing the highest quality snacks. Whatever your product needs, we can meet it with precision and passion.
info@heatandcontrol.com
|
heatandcontrol.com
WHAT’S NEW
Better-for-you soft drink PURA Soda
introduces 400ml PET bottle South African soft drink brand PURA Soda has launched its perfect-serve 400ml PET bottle, making its 100% recyclable packaging more convenient for on-the-go consumers seeking a healthier hydration fix that they can take anywhere. Says CEO Greig Jansen, “From our research, we realised that consumer demand for natural, healthy and convenient on-the-go products has become pervasive. We know that packaging plays a crucial role such as being sturdy and re-closable, and our
bottles are 100% recyclable. PURA Soda is also an active member of Clean C, and we are involved in local downstream recycling and urban greening.” PET bottles are made of one of the few polymers that can be recycled into the same form – a new beverage bottle – again and again. This neatly closes the recycling loop and enables “cradle to cradle” packaging solutions. Prized for its strength, thermo-stability, and transparency, PET is a popular choice for packaging and is inexpensive, lightweight,
ICONIC BULL BRAND
launches a tasty ready-to-eat trio The new trio of ready-
convenient and easy mealtime solution but
to-eat meals includes
are also looking for nutritious quality and
Baked Beans
taste,” she adds.
and Smoked Viennas
“We find ourselves in a time when it is
in Tomato Sauce,
important that we make every minute count
Baked Beans and
– consumers are looking for convenience
Meatballs in Tomato
around mealtimes,” says Roman. “Finding
Sauce, and Spaghetti
pantry essentials to stock up on is
and Smoked Viennas in Tomato Sauce.
important for these mealtimes and offering
“We have created these ready-to-
quality, convenience and a real meaty taste
eat meals with our consumers in mind, by
resealable and shatter-resistant. The new design will be available as a 400ml PET bottle that is more convenient for customers and available in six of PURA Soda’s delicious flavours: cranberry, Seville orange, cucumber and lime, lemon and elderflower, pomegranate, and ginger and lemon and features 65% less sugar than most other soft drinks, no animal by-products, natural flavours and no colourants. •
NEW CHEESECAKE MIX PUTS THE FUN BACK INTO BAKING
is what we have become known for.”
providing tasty and convenient mealtime
The new Bull Brand ready-to-eat
solutions,” says Wendy Roman, brand
products contain no pork, no added MSG,
manager for Bull Brand. “The new canned
are low in fat and a source of energy and
meals range is perfectly sized as a meal
dietary fibre. •
for one, perfect for consumers who want a
NEW CADBURY
P.S. DUO IS #MADETOSHARE
Two individual bars in one pack, new Cadbury P.S. DUO is a delicious new taste sensation that’s #MadeToShare. Still inspiring us with fun messages to express how we feel, Cadbury P.S. enthusiasts will love the latest addition of Cadbury P.S. DUO. Combining the best of both worlds, P.S. DUO brings together layers of crispy wafer coated in scrumptious
8
May 2021 | FOOD RE VIEW
milk chocolate and smothered in creamy Caramilk. •
With convenience and taste in mind, Lancewood has launched the delectable new Piece o’ Cake cheesecake mix for those looking for an effortless, yet equally mouthwatering alternative to baking a traditional cheesecake. Whilst there are fridge cheesecake readymixes available, this is the first of its kind in South Africa when it comes to whipping up a traditional baked cheesecake. It’s unique in that it requires no additional ingredients unless, of course, you prefer a biscuit crust, and you need no specialised baking skills or equipment. The all-in-one product comes already mixed and prepared in a convenient tub. •
WHAT'S NEW
NATURAL SUGAR-FREE DRINKS APPEAL
TO HEALTH-CONSCIOUS CONSUMERS While demand for sugar-laden soft drinks has been in steady decline over the past few years, the opposite has been true for the sparkling water category. As consumers seek healthier water alternatives, A1 Fruit Water – a premium natural sparkling fruit water with zero calories – has rapidly begun to steal market share on SA shelves since launching in Q3 of 2020. Globally, brands in the sparkling water category are experiencing strong growth and South Africa is on the same course, due to the rise in healthconscious consumers in the country. In fact, according to beveragedaily.com, consumers do not only want to drink products low in sugar, but they are looking for ingredients with health benefits. Research from The International Food Information Council Foundation’s (IFIC) 2020 Food & Health Survey, conducted in April 2020, showed that nearly 9% follow a clean-eating diet and 74% are cleaning up their beverage selection by limiting and avoiding sugars in the diet. Through A1 Fruit Water’s own market research it was found that from a sample of 1 000 South Africans, nine out of ten
say they are happy to pay for sugar-free, preservative-free and zero calorie drinks. Last year, A1 Fruit Water officially launched their range of natural sparkling waters, infused with real African fruit in the country. The natural sparkling fruit water range comes in three flavours: mandarin, lemon, and grapefruit. Produced in South Africa, the offering is a healthy option for hydration; and is the only offering on shelf that can hold a claim to be sugar-free, vegan-accredited, gluten-free, diabeticfriendly, zero calories, sweetener- and preservative-free. The natural fruit infusion and flavours found in A1 Fruit Water are captured as a by-product during the fruit concentrate manufacturing process, which is how the natural flavours are infused into the sparkling water range. “Our target market is a group of highly conscious and discerning drinkers who care about what they put in their bodies and how their brands of choice impact the world around them. We’re meeting their need for healthy hydration, from a mindful brand who cares about the sustainability and future of Africa,” says
Jan Strydom, operations manager at ONE54 South Africa. As a brand, A1 Fruit Water answers the sustainability call to live local and support local. A1 Fruit Water works with farming partners who are located in the sub-tropical mango- and citrusproducing region of Hoedspruit in the northern part of the country. Here, the supply chain and local factories are assisted by A1 Fruit Water through their purchasing of the byproduct from the fruit concentrate manufacturing process and thus push the supply and demand for fruit produce in the area. “COVID-19, whilst obviously impacting everybody on the globe in one way or another, has accelerated trends that were emerging over the last few years. Sustainability, local supply chains, health, and e-commerce are areas that are rapidly evolving around the globe and we feel that A1 Fruit Water captures these trends in a locally-made, guilt-free sparkling water for the South African market, that can be sold through traditional and disruptive channels,” Strydom concludes. •
FOOD RE VIEW | May 2021
9
NEWS
SAAFoST’s 2021 organisation in full swing The congress will be presented from 20 to 22 September as a virtual event. “The virtual platform was agreed upon, paid for and debuted on 22 April with a webinar featuring John Cahalane, president & CEO for Kerry APMEA (AsiaPacific, Middle East and Africa),” says LOC member James McLean. “All of this is very exciting, new and innovative, and we’re confident you’ll enjoy this congress tremendously.” The organisers have shared the main features during the event, which should assist you in navigating this successfully. “The main highlight of the event is an unparalleled scientific programme being finalised, currently with 20 international speakers confirmed – three South Africans resident in overseas institutions amongst them, together with the cream of local and African food scientists. You would need to attend between seven and eight conferences
to hear all these speakers under normal conditions, so it is a remarkable achievement and opportunity for all attendees from which to benefit. “Another highlight is the exhibition hall, where you will be able to browse the exhibitions, interact with the exhibitors by live chat or scheduled appointment, download brochures, business cards, product and equipment videos into your briefcase for later review, taste sample products sent to you by exhibitors whilst learning about the product offerings – all very interactive. “The networking abilities are fabulous – formal or informal meetings can be requested on the platform and can be held in meeting rooms or lounges. All the delegates/exhibitors are shown, with an indication whether live or not, so contact is easy – just a click on their profile, and you can send
BASF JOINS DIGITAL
Watermark Initiative for smart packaging recycling a suitable additive package to return them to high-performance applications. We are excited to support HolyGrail 2.0 in its search for optimised and circular plastic packaging,” notes Dr Achim Sties, senior vice president, performance chemicals Europe, BASF. Ineffective sorting is one of the fundamental barriers to wider recycling HolyGrail 2.0 – Digital Watermarks
of lightweight packaging waste and
for Accurate Sorting and High-Quality
in achieving a circular economy for
Recycling has gained BASF as a member.
packaging. The better the sorting and
The initiative aims to increase plastic
identification of packaging, the more
recycling rates by adding imperceptible
efficient the mechanical recycling process
digital watermarks to product packaging.
and the better the quality of recyclates.
Under the auspices of AIM, the
The discovery of digital watermarking was
European Brands Association, BASF and
made under the New Plastics Economy
120 companies and organisations from
programme of the Ellen MacArthur
the packaging value chain joined forces
Foundation, which investigated different
in the initiative to prove the viability of
innovations to improve post-consumer
digital watermarking technologies for
recycling. Digital watermarks were found
accurate sorting and the business case
to be the most promising technology. The
at large scale.
HolyGrail 2.0 initiative will include the
“Plastics used for packaging are
launch of an industrial pilot to prove the
extremely valuable materials that protect
viability of digital watermark technologies
goods and reduce food waste. When
for more accurate sorting of packaging
plastics are sorted properly, we can offer
and higher-quality recycling. •
10
May 2021 | FOOD RE VIEW
an email, have a live chat, schedule a discussion, swop details or just say “hi”! When you need a break, you can have a gathering with your friends and colleagues by live invite and just chill as though you’re together – even if kilometres apart,” McLean concludes. For more info, go to www.saafost.org. za. On the home page, click on SAAFoST virtual congress 2021, under items of interest, to browse or register. •
NEWS
ANUFOOD China 2021 celebrates a successful event South China’s F&B industry is celebrating a much-needed boost with the successful conclusion of ANUFOOD China, which was held between 21 and 23 April 2021 in Shenzhen. ANUFOOD China 2021 spanned more than 20 000m2, featuring a host of products under its roof including sweets and snacks, staple food and condiments, beverages, meat, organic food, dairy products, seafood and aquatic products, fruits and vegetables, and F&B services. With 460 exhibitors hailing from 34 countries and regions, the stands featured over 2 000 brands with 19 773 trade visitors during the three-day period. The inaugural edition saw heartening industry support in the form of country pavilions from Germany, Ireland, Poland, Greece, South Korea, the UK, Czech Republic, Uruguay,
Tajikistan and Indonesia. In addition, to serve international exhibitors who were unable to physically attend the exhibition, the Virtual Plus business platform on-site was equipped with professional bilingual staff that could facilitate communication with buyers online, and in real time. Exhibitors from Poland, the US, Lithuania, Portugal, Belgium, Argentina, Russia, Brazil, Ukraine, Turkey, Cyprus, South Korea, Japan, Singapore, Pakistan, Vietnam, Sri Lanka, Tajikistan, Hong Kong and Macao made full use of this service to live stream their product offerings. Visitors enjoyed as many as 30 conference sessions, cooking competitions, customised F&B tasting experiences, covering hot topics of the entire industry, and providing
Demand for CBD SOARS DURING LOCKDOWN
The Association for the Cannabinoid Industry (ACI) and Centre for Medicinal Cannabis (CMC) has launched Green Shoots – Sowing the Seeds of the New UK Cannabis Industry report with a new assessment of the size of the UK consumer cannabidiol (CBD) market. The sector is now estimated to generate £690m in annual sales for 2021. This figure surpasses predictions made in the seminal market-sizing study undertaken by the CMC in 2019, which estimated the market would be worth £526m in 2021. The report concludes that the UK now has the most evolved regulatory framework in the world for CBD, and other consumer cannabis extracts, citing recent interventions by the Foods Standards Agency – to regulate
products as dietary supplements, and to consider what are safe and tolerable levels of THC contained in products. However, the report calls for more government intervention and investment to ensure that the UK optimises what it describes as “Britain’s quiet cannabis revolution”. The report claims that, due to domestic restrictions on hemp cultivation and processing in the UK, the bulk of the profits for this industry is going overseas. This is because UK farmers must destroy the parts of the hemp crop which lucrative CBD is extracted from. The report argues that the market represents a key growth sector for the UK and it is time for the government to adopt a proactive strategy to seize opportunities in the cannabinoids sector. The report makes 20 recommendations drawing on a submission recently made to a new governmental taskforce on innovation, growth and regulatory reform, established by British Prime Minister Boris Johnson in February, to stimulate post-COVID economic growth. •
a more diversified showcase and interactive experience. As a supporting value-added service tailored to exhibitors’ and buyers’ needs, the on-site business matchmaking programme was made up of an exhibitor-led segment based on product categories, and an invited buyer-driven segment by market channels. More than 1 100 meetings were held during two days in the matchmaking area, playing its hand as a catalyst for the region’s economy. •
Highly pathogenic avian influenza update:
NO NEW OUTBREAKS
Although no new outbreaks of avian influenza have been reported since the previously confirmed cases, South Africa’s poultry and ostrich industries remain under national high alert with strict biosecurity measures in place. An appeal is also made to hobbyist keepers of any birds, including poultry, to remain vigilant and report any signs of illness in their birds to their veterinarian. Avian flu is also an airborne virus and is not restricted to infection only by contact. Trade restrictions imposed by South Africa’s neighbours have relaxed somewhat or remained the same, with Botswana reducing its national ban to the affected farms only, Namibia restricting imports from the one affected compartment on the East Rand, and Lesotho restricting imports from Gauteng. Swaziland has restricted the affected compartment, and Mozambique has no official restrictions in place. SAPA is grateful that, whilst the financial impact on the farms affected is significant and has had a severe negative effect on the farmers, avian influenza incidents have not increased these past few weeks. The support of DALRRD and all veterinary staff involved have been invaluable. Supplies of both poultry meat and eggs remain fully stocked, with less than 1% of the bird stocks producing poultry meat and eggs affected by avian influenza to date. •
FOOD RE VIEW | May 2021
11
NEWS
Africa Automation Technology Fair postponed to 2023
Following feedback gathered from in-depth exhibitor and visitor surveys and close collaboration with industry stakeholders, the Africa Automation Technology Fair (AATF) has made the decision to postpone the September 2021 in-person event and reschedule it for 9 to 11 May 2023. To fill the gap left by this, Reed Exhibitions Africa created Virtual Connect!, which will take place in September 2021 and again in 2022. Virtual Connect! will allow African and international industry decision makers and exhibitors to have dedicated and focused meetings, while gaining insights through critical industry content throughout the three-day event. “Transparency with industry stakeholders is extremely important to us. As a result of our ongoing discussions with these stakeholders, we have collectively decided to postpone the AATF live event until May 2023. We are, however, very proud to be able to launch Virtual Connect! as key opportunities for the industry at large to come together, virtually,” explains Carol Weaving, MD of Reed Exhibitions Africa. Johan Maartens, CEO of the SAIMC NPC (Society for Automation Instrumentation Mechatronics and Control) notes, “The decision to postpone is absolutely the right one as COVID is still very much a reality in South Africa. The SAIMC is very enthusiastic about showcasing our evergrowing and evolving industry at the live event in 2023, and looking forward to engaging with the industry virtually through content, podcasts and great virtual showcases in September.” For more information about the Africa Automation Technology Fair, please visit the event website: www.africaautomationtechnologyfair.com
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May 2021 | FOOD RE VIEW
SAB LISTS B-BBEE SCHEME
WHICH WILL OWN R5.4 BILLION WORTH OF AB INBEV SHARES
The South African Breweries (SAB) has announced that its latest B-BBEE scheme, SAB Zenzele Kabili will list in May 2021 At a special virtual special general meeting held for members of its current B-BBEE scheme, SAB Zenzele, a quorum was secured with 8 339 shareholders casting their votes and 95% of the shareholders who voted, voted in favour of the new scheme, satisfying the requirement for listing. The SAB Zenzele Kabili scheme, which replaces SAB Zenzele, will own R5.4 billion worth of AB InBev Shares, the world’s largest beer maker. SAB Zenzele Kabili will be listed on the B-BBEE Segment of the Johannesburg Stock Exchange (JSE) to facilitate liquidity and broaden ownership to other B-BBEE investors, including qualifying SAB employees through a new employee stock ownership plan. The qualifying public will be able to trade from the listing post on the 28 May 2021, through a JSE broker or existing trading platform. The listing price is set at R40 per share. SAB Zenzele shareholders have been given the option to reinvest a minimum of 63.5% or all of their remaining proceeds into the new scheme. Those who do so will henceforth become global shareholders, receiving 25% in dividends annually, without having to wait ten years before being able to sell shares or get paid out. Additionally, SAB Zenzele Kabili shareholders will be able to trade immediately after listing. SAB employees will need to wait five years before being able to trade. SAB Zenzele which will reach maturity in May 2021 is the largest B-BBEE scheme in the history of South Africa in the fast-moving consumer goods sector, having reached a total maturation value of R9.7 billion. Launched in 2010, the landmark SAB Zenzele transaction endeavoured to give retailer partners – taverners, bottle store owners, retailer customers and employees, the life blood of SAB’s business, an opportunity at real ownership in a company that has brought South Africans together for over 125 years. Retailer shareholders who invested R100 in 2010 will have received a total pre-tax pay-out of R77 518 when the transaction fully unwinds later this month. SAB Zenzele Kabili was envisioned to launch in April 2020. However, COVID-19 driven restrictions prevented the necessary shareholder AGM from taking place, and as such, the plans were postponed. While SAB Zenzele was a fixed term scheme, SAB Zenzele Kabili is perpetual and will remain listed indefinitely. Company secretary Duncan Pask comments, “We are thrilled that the SAB Zenzele shareholders voted in favour of the new B-BBEE scheme. SAB Zenzele Kabili is set to deliver even more value over time, and we look forward to continuing to generate wealth for all of our retailer partners, employees and qualifying members of the public who invest in the scheme.” •
EVENT
Innovation week highlights all you need to know about high pressure processing
Hiperbaric is hosting HPP Innovation Week, an event on high pressure processing (HPP) technology for the food and beverage industry. The event is scheduled to take place from 14 to 18 June 2021.
T
he online conference will bring
The Cold Pressure Council, which
together manufacturers, retailers,
leads, facilitates and promotes industry
food service and packaging
standardisation, user education and
FAST FACTS • More than 80 industry expert
companies, regulatory, academic leaders,
consumer awareness of high pressure
and others in the industry to discuss
processing (HPP), will be participating in
speakers and 40 sessions have
the latest trends and innovations. The
the event.
been scheduled to participate in
event will provide a forum for education,
Andrés Hernando, CEO of Hiperbaric
the event.
networking, and collaboration while
says, “HPP Innovation Week is going
demonstrating how HPP can make a
to be an open forum to the world to
meaningful impact on food and beverage
continue raising awareness of this
safety and quality, as well as other
disruptive technology and how it can help
HPP technology, HPP systems &
sectors, such as pharmaceuticals
manufacturers, brands and consumers get
operations, packaging, emerging
and biotechnology.
safer, fresher, healthier food”.
applications, commercialisation
The five-day HPP Innovation Week discussions of discovering HPP; HPP
FOOD SAFETY, SHELF-LIFE EXTENSION AND CLEAN LABEL
systems and operations; packaging;
Today's consumers demand fresh, minimally
emerging applications; commercialisation;
processed foods with high nutritional value.
regulation and validation and HPP global
For this reason, HPP has been established
market trends.
as the most important technology for the
programme will revolve around the
treatment and preservation of food.
DID YOU KNOW? Registration for the event is free, and all content and videos will be available to each registrant. Registration can be done through the link www.hiperbaric.com.
HPP is a non-thermal (5ºC – 20ºC) food and beverage preservation method that uses water and high pressure (6 000bar / 600MPa / 87 000psi). This pressure is transmitted uniformly and instantaneously throughout the product in its final packaging, therefore achieving an effect equivalent to pasteurisation, except without the use of heat. The use of chemical preservatives is eliminated or
They will bring together more than
dramatically reduced with HPP, allowing
80 industry experts who will share their
clean labels without altering nutritional
knowledge about HPP and the latest
and sensory characteristics. HPP also helps
innovations in their respective sector,
food manufacturers ensure food safety
as well as the key role that this type of
and extend shelf life without sacrificing
processing has on food safety, shelf-
product quality.
life extension, clean-labels, packaging,
HPP can be applied to a range of
regulatory issues, and trends in consumer
applications including, juices and
food worldwide.
beverages, avocado products, such as
The extensive programme will feature more than 40 sessions, including case
• Programme discussion includes principles and advantages of
of HPP products, regulation & validation and global HPP market trends.
guacamole, ready-to-cook and ready-toeat meat products, salsas, plant-based and fruit products, dairy products, and seafood products. Recent trending applications include ready-to-eat meals and raw pet food.
HPP TECHNOLOGY WITH 60% MARKET SHARE Hiperbaric is a highly regarded manufacturer of high pressure processing equipment. The multinational reaffirms its international leadership, as it has the largest portfolio of HPP machines installed worldwide, with more than 300 units and 60% of the market share. Equipment reliability, the fast and personalised attention offered by the technicians of its spare parts, after sales and applications departments, as well as the numerous product research and engineering developments, has positioned Hiperbaric as a world benchmark for HPP technology. •
studies, individual presentations, moderated panels, exclusive interviews, and live Q&A with technology experts. Hiperbaric will also be showcasing their pilot plants in Spain and the US.
Hiperbaric - www.hiperbaric.com
FOOD RE VIEW | May 2021
13
AGT’S MASTERCLASS MAKES
formulating with vegan ingredients a cinch
With plant-based ingredients and products on everyone’s lips, AGT’s webinar scheduled on the 24th of June will offer a first-hand look behind the scenes with a celebrated chef who will demonstrate new recipe options, new product formulations and product applications.
T
he aim of the webinar is to introduce and create awareness of the plant-based product range and to demonstrate the application of the products and is aimed at new product developers, food manufacturers, the spice industry, ready to eat meals and those involved in all things vegan. Topics under discussion include AGT’s new texturised pulse protein. This is a 100% plant-based solution for meat replacement and extension applications, snacks foods and other unique products for mainstream and alternative markets. The webinar will also discuss the uses of AGT’s two new innovative additions to their plant-based range. Veggipasta is a single ingredient formulation 100% yellow pea flour, which is gluten free, non-GMO and features a neutral taste. Additional benefits include that the product is shelf stable and superior in frozen meal and soup applications. Veggicrumb is the breadcrumb replacement made from only one ingredient, namely peas. The product’s value proposition includes that it is a single - ingredient formulations with 100% peas, non GMO and gluten-free, with a kid-friendly taste and texture.
It also features excellent water absorption and is ideally for use as a binder in ground meat applications, such as burgers and sausages. The event will conclude with a live Q&A session, hosted by Donovan Will - from PROVEG, and a panel of experts, including Gabrielle Jackson who is an expert in her field regarding regulatory and nutrition knowledge and Dr Tulbek, director at AGT Foods Research and Development Centre. The day concludes with a live draw for two stunning Woolworths vouchers.
ABOUT THE SPEAKERS: Dr Mehmet C. Tulbek, director - Research & Development at AGT Foods & Ingredients Inc. (AGT) Saskatchewan, Canada Mehmet is currently leading research, development, technical services and regulatory affairs functions of the AGT Foods Ingredient Division. He concluded his B. Sc. in Agricultural Engineering with the emphasis of Food Science and Technology at Ankara University, his M. Sc. in Food Engineering at Istanbul Technical University in Turkey and his Ph. D. in Cereal Science at North Dakota State University, Fargo, ND.
Donovan Will, director ProVeg South Africa, the South African chapter of ProVeg International. Before moving to ProVeg to found their South African chapter, he was the brand manager at The Fry Family Food Co. (Fry’s), South Africa’s leading manufacturer of plant-based meat replacements, with distribution to over 30 countries. Donovan is a passionate advocate for a more conscious lifestyle, and believes in highlighting the health, environmental, economic and ethical benefits of eating a more plant - based diet and moving towards following a vegan lifestyle. Gabrielle Jackson, dietitian - Head of the FACTS regulatory and nutrition division. Gabrielle is a registered dietitian. She heads up the regulatory and nutrition division at FACTS, where she consults on nutrition, health, food regulations and labelling projects, in addition, she consults in a private practice in Johannesburg.
011 762 5261
Visit: http://bit.ly/AGTplantProteinMasterclass
sales.za@agtfoods.com www.agtfoods.co.za
SNACKS & CONFECTIONERY
Take your chocolate confectionary to the next level!
The chocolate industry is a dynamic and innovative segment that is ever-changing. South Africa’s chocolate market is valued over R7 billion and demand for sugar-free, premium and artisan chocolates is driving the way to new markets. The innovation is endless especially with great quality products, writes Carien Schoeman and Carina Mendes.
in fat-reduced chocolate and compound chocolate formulations. PGPR reduces chocolate yield value efficiently allowing for better coating of inclusions, removal of air bubbles during vibration process and optimal for moulding applications. Consumer's lifestyles are evolving with an increased trend toward healthy snacking. Chocolate manufacturers are continuously looking for new and exciting ways to answer the call of this global demand.
Bungemaxx sunflower lecithins have high purity and clean taste
S
avannah Fine Chemicals knows
with Bunge Lodgers Croklaan ensures
how to assist you with all your
Savannah can also offer cocoa butter
chocolate solution needs from
substitutes to the confectionary
nutrition to indulgence and from luxury
industry. The CLSP range has become
to low-cost alternatives.
an international standard for lauric-
Chocolate is one of the most
“The flow behaviour and viscosity of chocolate are important parameters for moulding, enrobing, panning, dipping and hollow figure application”
based fats which offer great value and technical functionality with giving a
In addition, there is a trend towards
Callebaut Group is one of the world's
good snap, excellent moulding, quick
consumers not only wanting something
most prominent manufacturers of high-
meltdown and is also low in trans fats.
healthy and good for the planet, but also
consumed products on the globe. Barry
quality chocolate and cocoa products.
The flow behaviour and viscosity of
indulgent. That is why manufactures
chocolate are important parameters for
are answering this request with sugar-
Barry Callebaut includes the complete
moulding, enrobing, panning, dipping and
reduced and sugar-free chocolates.
cocoa derivative portfolio- cocoa butter,
hollow figure application. Here Savannah
However, producers are not only looking
mass/liquor and powders ensuring our
Fine Chemicals can offer lecithin and
for ingredients that will replace sugar
customers have the highest quality
PGPR as the two emulsifiers applied in
but will also add a health benefit.
chocolate at their fingertips.
chocolate to control viscosity behaviour.
Savannah’s proud partnership with
Consumers want brands to own
Bungemaxx sunflower lecithins have
Beneo offers a clean-label solution with the Orafti HSI and P95 (Inulin
their commitment on sustainability. Its
high purity and clean taste. In addition, it
and oligofructose) for sugar reduction
exclusive Cocoa Horizons programme
helps improve blending and stabilisation,
and Orafti HP and Isomalt LM PF for
answers this question and helps position
decreases viscosity and yield value
sugar-free options. The Orafti products
your chocolate confection above the
in chocolate. Masemul PGPR 9090
not only replaces sugar but improves
rest. On the other hand, the partnership
(polyglycerol polyricinoleate) works well
mouthfeel, aids in digestive health
16
May 2021 | FOOD RE VIEW
SNACKS & CONFECTIONERY
(with prebiotic benefits) and reduce the
adding Probiocab (microencapsulated
range which has superior taste closest
glycaemic response.
probiotics) from Lallemand for optimum
to natural vanilla. Borregard can also
gut health or even Veri-te Resveratrol
compete with low-cost alternatives with
derived from sugar beet and has a clean
from Evolva which improves blood
the Vanillin SB18 which is equal strength
sugar-like taste with no cooling effect
glucose support, cardiovascular health
to oil-based vanillin. Even at lower levels,
or after taste. In addition to having a
and cognitive function.
it can be used to mask off notes and add
Beneo's Isomalt LM PF is a polyol
an extra boost of flavour. Everyone also
very low glycaemic index where it hardly affects blood sugar and insulin levels,
DID YOU KNOW?
it is also low in calories. Added to that,
The global chocolate market is expected to grow at 4.78% over the next four years to reach a total market size of $182.090 billion by 2025.
it also has a technical advantage of a good snap and mouthfeel in chocolate. For children, Beneo’s Palatinose is a toothfriendly, low GI option. Other sugar replacers on offer is maltitol, erythritol,
likes a bit of crunch and eye-catching colour with their confections. Diana foods has a wide range of clean label solutions from fruit and vegetables such a minis, crunchies and crunch’flakes used in different sizes and forms for that memorable multi-sensory experience. The opportunities are endless in this
xylitol and stevia.
ever-growing market. What will your next
The concept of health and wellness Next level indulgence can be achieved
is changing where consumers are
confection look like?
looking more for brands that offer
through adding flavour, crunch and
health solutions and added benefits.
colour to your chocolate. If you are
for your chocolate solution needs, all
There are many options to give your
looking at adding vanilla to your
products are supplied locally through
confection that added health value while
confections why not go the next step
Savannah Fine Chemicals. Contact them
maintaining the indulgence.
and use ‘Green Vanillin’?
for the appropriate recommendation for
Borregard is the only producer of
How about we jumpstart the creative process with these three options?
natural and sustainable vanillins made
Fortification with Acerola from Diana
from wood. EuroVanillin Supreme has
Foods which is a natural vitamin C,
the lowest CO2 footprint in the Vanillin
If you are interested in knowing more
each specific application. •
Savannah Fine Chemicals – www.savannah.co.za
INGREDIENT INNOVATION THAT’S VALUE DRIVEN
BASIC FOOD INGREDIENTS FOR EVERYDAY SOLUTIONS
We supply food manufacturers with quality ingredients and a wide range of additives to help create the taste, texture, performance and appearance you need for your food nutritional products. We represent leading global manufacturers & our specialists can provide you with unrivalled sales support bringing the highest quality products to market: Bakery ingredients: flavour, texture and fortification - Beverage ingredients for innovation - Confectionary: healthier & tastier alternatives to enhance your brand - Culinary solutions for sauces, dressings and prepared meals that will innovate - Dairy & Desserts: texture & functionality - Flavour & fragrance creation - Health & Sports nutrition. Johannesburg: +27 11 856 4500 Cape Town: +27 21 551 5353
Durban: +27 31 202 0794 Email: info@savannah.co.za
www.savannah.co.za
FOOD RE VIEW | May 2021
17
SNACKS & CONFECTIONERY
How to prepare
for post-COVID success Following a year of global pandemic restrictions, the long-term effects of COVID-19 on the food production industry are starting to come into focus. Months of uncertainty and disruption have led many companies to re-examine their manufacturing resilience, by exploring new solutions for effective equipment maintenance and aftermarket service.
Smarter aftermarket service will ensure manufacturing resilience
R
aj Singh, group aftermarket &
first ensure their original equipment
3. D ata analysis, repairs and digitalisation
services manager at tna, explains the
manufacturer (OEM) provides a
More frequently, food producers and OEMs
rising importance of implementing
comprehensive aftermarket service
are recognising the potential of advanced
an effective preventative maintenance
package that proactively supports their
digital technologies to revolutionise the
approach, and how new developments
operations with both routine servicing
way lines are operated and serviced.
in aftermarket services are offering
and ways to improve overall equipment
Beyond enabling more efficient
manufacturers innovative new ways to
effectiveness (OEE).
maintenance and repairs for example,
increase uptime and profitability.
the data gathered during scheduled Combine preventative maintenance
preventative maintenance checks can
CHOOSING THE RIGHT MAINTENANCE STRATEGY
and aftermarket service for complete
also be used in combination with digital
manufacturing resilience
aftermarket services, such as artificial
The first step towards shoring-up the
1. Training, expert advice and strategy
intelligence (AI), digital twins and machine
resilience of any production line is selecting
development
learning, to proactively monitor and
the most appropriate form of maintenance.
To establish a successful preventative
There are many methods producers can
maintenance strategy, food producers need
employ, ranging from reactive or corrective
comprehensive training from their OEM,
maintenance to proactive maintenance,
covering aspects such as: which factors
PREDICTING FUTURE DEVELOPMENTS
which involves taking action early-on to
to monitor during regular inspections,
Over the course of the pandemic, digitally-
manage factors that can degrade equipment
how often they need to be conducted and
focused maintenance strategies and
performance. The preventative maintenance
by whom. Aftermarket training sessions
aftermarket services have moved from
method centres around the carefully planned
like these ensure operators can create a
emerging trends to industry standards in a
monitoring of equipment, regardless of
preventative maintenance schedule and
matter of months. Going forward, the focus
its current status, to reduce the risk of
resolve simple issues in-house, though they
will likely shift even more to preventative
unscheduled downtime or unexpected
must be supplemented by a 24/7 customer
maintenance, data gathering and line
faults. Though a little more complex and
service offering that ensures producers
optimisation - helping food producers
time consuming than other approaches,
can access help quickly in the event of
keep their operations agile and resilient,
the cost-savings offered by a preventative
more serious faults.
whatever the future may bring.
maintenance programme make it the ideal
2. R eplacement parts and
choice for most food producers.
stock management
optimise line performance.
“At tna, as part of our ongoing commitment to enhancing our aftermarket
For preventative maintenance to be
service, we have harnessed the power of
THE VITAL ROLE OF AFTERMARKET SERVICES
effective, producers need to keep a supply
augmented reality (AR) and virtual reality
of essential materials close to hand.
(VR) technology to develop tna remote
From spare parts supplies, to training,
Having the right stock of genuine spare
assist – an on-demand virtual repair and
technical advice and repairs - an effective
parts readily available lets producers avoid
advice service that allows users to connect
aftermarket service offering includes
costly downtime, while essential parts are
with expert technicians and receive
everything manufacturers need to keep
ordered. This also helps save storage space
tailored support - wherever they are in the
lines running at peak performance. These
– freeing up more room to expand lines and
world, in complete compliance with COVID
post-sale services are crucial, because even
profit margins. Given its vital importance,
restrictions,” Singh explains. •
with the most sophisticated maintenance
spare parts provision and best practice
schedule, unplanned downtime cannot be
advice on stock keeping should be included
avoided completely. Before implementing
as standard as part of a high-quality
a new servicing strategy, producers must
aftermarket service offering.
18
May 2021 | FOOD RE VIEW
Tna - www.tnasolutions.com
Materials Handling
Performance
Flexibility
Simplicity
Controls & AI
Project Management
Processing
End of Line
Coating & Seasoning
Packaging Cooling & Freezing
We put a lot into
Distribution
this one perfect fry.
Scan me for more details
FUNCTIONAL SNACKS & CONFECTIONERY INGREDIENTS
The snackification trend is on the go
Demand for healthy snacks is increasing. With a myriad of raw material options, shapes and tastes, Bühler’s range of solutions cover most processing requirements that assist in the processing of quality ingredients for new product development writes, Maryke Foulds.
I
n South Africa, the snackification trend is firmly entrenched with consumers, and the ability to formulate nutritious
and tasty products are opening profitable avenues for brand owners. In this article, we consider processing technologies that could assist in the production of novel snacks, protein bars, coated products, confectionery and on-the-go snack bars that meet selected flavour profiles.
DID YOU KNOW? The snack bar industry was projected to reach 10 billion euro
The Leigarten snacks & confectionery application centre in Germany
mass preparation process, bar forming
This is primarily due to its functionality and
and then the enrobing decorations before
health benefits. The latter is important in
one of the three largest sectors
packaging. These are the main processes
a category that is often seen as unhealthy
in the snacking sector. This is a
within the production of the cereal bar.
and oats is popping up in snacks, ready
by 2020 and the snack-bar is
prime opportunity for producers to create new businesses by adapting their products in line with trends in the marketplace.
Combining super fruits with nuts, which
“In terms of chocolate bars, we also set
to eat products and breakfast nooks
trends in various process technologies over
throughout the world. High in vitamins,
the entire value chain from cocoa beans
minerals and amino acid content, oats also
intake to the final consumer product. Our
feature a very pleasant taste and is easy to
aim is to develop solutions that produce
prepare. The shift towards higher product
chocolate masses or compounds of quality
quality requirements is now also associated
and efficiency. These range from small scale
with higher processing requirements – an
or a high capacity manufacturing plants.
area that Bühler excels in.
We also provide a range of technologies
In summary, the fruit and snack segment
can also be protein enriched, creates a
for finest chocolate manufacturing on
are attractive in creating new products and
market for both the health-conscious
our DoMiReCo (Dosing- Mixing- Refining-
generating new business. Bühler is a reliable
consumer and the recreational athlete.
Conching) process or for cream and
partner for the whole process of creating
Options are vast, ranging from vegan
spread production based on our ball
cereal bars and is a competent expert to
protein bars with fruit to the whole grain
mill technology.
support you in product development. “The
cereal bar. These can either be fully enrobed
“We can also assist in the production
company will assist you in finding suitable
with a coating or even half and half, with
of multigrain flakes or cornflakes using
recipe compositions and the best possible
dark or white chocolate. “Since the takeover
traditional batch cooking or extrusion to
process solutions for your products.
of the confectionary specialist Hosokawa
suit your product and market as well as
Bühler can supply the cereal snack bar
Bepex, we can now offer our customers
coating of sugar syrup and dry ingredients
manufacturer with the key machinery
integrated solutions for manufacturing of a
such as nut slivers. Fully integrated mixing
solutions taking your concept from raw
wide range of snack bars such as protein-,
and toasting lines for granola production is
materials to finished product. Saving you
cereal and nut bars with and without
also possible and automation also covers
time resources throughout the whole
chocolate coating,” explains Taryn Browne,
functions such as recipe management,
process,” Browne concludes. •
marketing manager of Bühler SA.
product retracing or the logging of
Once the product has been defined,
production statistics to prove compliance
Bühler will assist you in finding the ideal
with local legislation,” Browne points out.
process solution for your tailor-made products on an industry scale – from the
20
May 2021 | FOOD RE VIEW
One ingredient that is getting a lot of attention at the moment is oats.
Bühler – www.buhler.com
Deliciously nutritious. Customised snack bar processing solutions.
Bühler (Pty) Ltd Juice Street, 5 Star Business Park Honeydew, Johannesburg, South Africa. +27 11 801-3500 www.buhlergroup.com Innovations for a better world.
SNACKS & CONFECTIONERY
A world of better
baking solutions await Healthier, safer and tastier food made with natural, honest ingredients reflect the demands of today’s consumer. It is critical that food packaging reflects the nutritional profile and credentials of a product accurately.
C
laims such as free-from, clean label and allergen-free are fastgrowing trends. Consumers also
pay attention to those ingredients that support, stimulate or even improves their overall health and immune system to avoid any issues or illness. “When we look at the current trends in bakery, we can see each of these elements returning in new brands and products. We are noticing a substantial increase of products that are additiveand preservative-free, do not contain allergens and that are enhanced/ improved with added fibre, vitamins, minerals and proteins. “In addition, the COVID-19 pandemic has
Reformulating existing products or
you can take your traditional recipes and
encouraged consumers to include more
developing new recipes can sometimes be
upgrade them to healthier alternatives,
plant-based ingredients into their diet.
challenging, especially when all the boxes
without compromising any of their
Mintel mentioned in its Patent Insights
of healthy, free-from and clean label need
characteristics. Azelis runs 18 application
report that recent innovations in bakery
to be ticked yet without giving in on the
labs and development kitchens across the
are mainly focused on increasing the
taste, texture and consumer experience.
globe, where we create culinary functional
protein and fibre content and decreasing
This is exactly where Azelis/Orkila South
guideline recipes and advise our customers
the fat/sugar content of baked goods,”
Africa can assist you. “With our extensive
on a one-to-one basis on how to reinvent
explains Tineke Quinn, business manager
range of fibre, proteins, vitamins and other
their own products to keep up with the
at Azelis.
food ingredients, we have all the cards in
current trends. Do you have a technical
hand to offer you the best solution to your
issue? Reach out to our technical experts
(re)formulation problem.
in South Africa and discover all the
The market is now becoming highly competitive and food manufacturers need to stand out in the crowd and re-
“Our recent developments include (but
invent their traditional recipes to improve
are not limited to) a guilt-free brioche and
their nutritious level, or even upgrade it by
high protein instant pancake mix, both
adding in ingredients that offer
of which are high in proteins and fibre,
health benefits.
and are a clear demonstration on how
22
May 2021 | FOOD RE VIEW
possibilities to make our food healthier,” Quinn concludes enthusiastically. •
Azelis – www.azelis.com
SNACKS & CONFECTIONERY
How SA nut processors can gain from the
latest sorting technologies
The global nut industry is growing, and while South Africa’s macadamia and pecan industries are keeping pace, its not always easy for nut processors to ensure food safety or meet customers’ product specifications, writes Norman Smith.
A
challenge is foreign materials and shell fragments that can get into the processing line’s product
stream. Nuts can also be spoiled by external and internal defects, which are sometimes almost impossible to detect. Then there’s also the risk posed by allergens if one type of nut should unintentionally get mixed with another. All of these threats have to be eliminated to protect processors and retailers from product recalls and reputational damage. If this makes nut processing sound like Russian Roulette, the good news is that it’s possible to remove all the bullets. This is achievable thanks to the extraordinary effectiveness of state-of-the-art optical sorting machines. Current sorting solutions deliver a multitude of other benefits: they grade to specification, minimise false rejects, increase removal efficiency, reduce or eliminate the need for manual intervention, help solve labour problems (scarcity, cost, effectiveness), reduce line downtime, and provide data about the product being sorted. Through all of these capabilities, sorters improve sustainability by cutting food waste while enhancing
FAST FACT: LOCAL SUPPORT AND SA’S NUT DEMO WEEK TOMRA’s presence in South Africa continues to grow, with multiple installations of its 3C and 5C machines for both the main nut applications. The opening of a new office in Johannesburg allows Tomra to offer local support in service and spares. Additionally, the team at Tomra’s new HQ will organise a demonstration week for the Tomra 5C, allowing processors to locally test this machine in macadamia and pecan applications.
Two Biometric Signature Identification (BSI+) scanners on the Tomra C5
inedible and will be used in oils for cosmetics. It is possible to find all these defects because Tomra’s unique BSI+ technology scans materials with both near-infrared (NIR) and visible spectrum wavelengths. This instantly compares the biometric characteristics of objects to features stored in a database to determine whether they should be accepted or rejected. This technology can also detect and reject
yields and profits.
other critical nut defects such as rancidity,
As a comparison, we spotlight three popular South African types of nut to
with a low giveaway. The second position
decay, mold, allergens, and water and
see the sorting solutions offered by
for the Tomra 3C will be to remove major
oil content.
Tomra Food.
discolorations, rotten, mouldy kernel as
Global demand for macadamia nuts has created a need to process them in ever-
well as remainder shell. For the third sorting stage at the
Pecans are one of the fastest growing nuts , with a huge demand for quality kernels. Like walnuts, pecans are sold
greater quantities, while consumers are
macadamia processor, the Tomra 5C
in so many different sizes, grades, and
simultaneously raising their expectations
is used equipped with two Biometric
product types that they are one of the most
of product quality and food safety.
Signature Identification (BSI+) scanners.
complicated of all nuts to process. Booming
This machine shows its remarkable ability
global demand for pecans creates a need
sizes, with a very thick shell that generally
to find hard-to-see and nearly invisible
to process them in ever-greater quantities,
sees a ratio of 67% shell versus 33% kernel.
defects: insect damage, pinhole, immature,
while consumers are simultaneously raising
This means that processors face an
mold, brown spots and onion rings. Though
their expectations of product quality
extremely high defect level after cracking -
nuts with these defects are removed,
and food safety. This is seen in product
something the Tomra 3C is very well suited
they will be recovered for sale for other
specifications getting stricter: not so long
to solve as it separates shell from kernel
uses. Most defective nuts at this stage are
ago, it was acceptable for a tonne of nuts
Macadamias have many varieties and
FOOD RE VIEW | May 2021
23
SNACKS & CONFECTIONERY
to contain up to 20 pieces of shell, but
laser and a single BSI+ scanner, the sorter
today many wholesalers insist on there
detects and ejects hard-to-find product
in the Tomra Nimbus machine, makes it
being no more than five pieces per tonne -
defects such as rancidity, mold, septa,
possible to remove aflatoxin by identifying
or in some cases, fewer than one.
shrivelled nuts, and dark (red or black) nuts.
the extremely low intensity of light
To achieve these standards, pecans,
Then in the final step before distribution,
This special design of laser, incorporated
reflected by aflatoxin-producing mold in
like almonds and walnuts, are typically
the pecans are inspected by the Tomra 5B
peanuts. This extraordinary capability has
passed through sorters six times or more.
for grading by shape and perhaps also
the power to save peanut processors and
Thorough sorting also enables the recovery
by colour.
retailers from the kind of product recalls
of nuts rejected as whole foods to be used
Prior to packing, processors aiming for
for food ingredients, for their oils, or for the
the highest quality kernel uses the IXUS
cosmetics industry.
Bulk X-Ray machine to do a final inspection
After sizing and shelling, nuts are passed through a Tomra 3C optical sorter at
that bring brands to their knees.
for foreign material such as stone, wood,
WITH SORTERS, IT’S ‘MISSION ACCOMPLISHED’
plastics – before being packed.
Although Tomra’s sorting technologies are
high capacity to remove shell fragments.
sophisticated, all are designed to be easy to use. What’s more, these machines are
the Nimbus) works its magic before the
FINDING THE HIDDEN DEADLY TOXIN
Tomra5B makes a final inspection. The
Of all the threats faced by nut processors,
and some even possess self-learning
ability of Tomra’s machines to handle
potentially the most challenging can be
abilities to refine their sorting accuracy
product gently is critical in pecans because
hidden inside peanuts. This is aflatoxin,
continually. As a result, false rejection rates
they are quite fragile, and breakage will
a naturally occurring poison which it’s
are low, yields are high, and nut processors
reduce value.
important to remove. Produced by certain
are empowered to conquer even the most
On the first run through the Tomra 5C,
Aspergillus molds (fungi) on plants such as
when the machine is equipped with double-
corn and grain, and more commonly in the
sided BSI+ scanners, a search is made for
ground, this toxin usually develops in the
foreign materials, allergens, shell pieces,
field and because it tends to occur in ‘hot
daunting of operational challenges. • About the author: Norman Smith is the area sales manager at Tomra Food South Africa.
and shells within the pecan. On the second
spots,’ test samples don’t always find it. But
run, using a high-resolution double-sided
Tomra’s Detox Laser does.
Then the Tomra 5C (or its predecessor,
remotely controllable and easily networked,
Tomra Food – www.tomra.com
Tel 011 608 4944 Fax 011 608 4948 Email sales@sensetek.biz
FLAVOUR DIRECTLY FROM THE SOURCE Sensetek.indd 1
24
May 2021 | FOOD RE VIEW
2017/02/14 12:01 PM
FUNCTIONAL INGREDIENTS DAIRY FOOD
Top trends in dairy food focus on
specific and holistic health benefits The traditionally natural and nutritious image of dairy products continues to be a key driver in NPD, according to Innova Market Insights’ Top Trends in Dairy 2021. This is despite the challenge posed by rising interest in plant-based diets and concerns over environmental and ethical issues.
DID YOU KNOW? About 54% of global consumers claimed to have spent time educating themselves on ingredients that could boost their immune health.
BOOSTING MOOD HEALTH Another Top Trend in Dairy is “Mood: The Next Occasion”. Concerns over mental health are more significant than ever. Covid-19 concerns drive immune interest
O
According to the WHO, depression may be the leading illness globally by 2030 if no action is taken. Dairy NPD around mood is seeing rapid growth, with rising use of on-
ngoing anxiety stemming from
nutrition, leveraging technology and
COVID-19 is pushing consumers
balancing diets.
to prioritise their immune health.
Innova’s 2020 Consumer Survey indicated that 54% of global consumers claimed to have spent time educating themselves on ingredients that could boost their immune health. Dairy products such as yoghurt and fermented drinks have long been associated with immune health, largely as a result of the development and mainstreaming of probiotics. More recently interest has also risen in the immune
“The use of adaptogenic herbal extracts for combating the mental and physical effects of stress is also trending as upward interest in more holistic wellbeing develops”
pack claims relating to specific mood platforms. Calming/relaxing and energy boosting are the most established platforms, while sleep promotion is still niche, but growing from a smaller base and showing potential for further innovation. The use of adaptogenic herbal extracts for combating the mental and physical effects of stress is also trending as upward interest in more holistic well-being develops. “There is clearly ongoing potential for the dairy market”, says Lu Ann Williams, director of innovation at Innova Market
benefits of antioxidants, and the greater
Insights. “It remains one of the world’s
use of fruit, herbal and spice extracts for
most valuable food sectors, with a
flavour and function.
ACHIEVING BALANCE WITH COMPLETE SOLUTIONS
Traditionally, popular claims included high protein for the protein-loving consumer, fibre-rich for digestive health, or sugar-reduced for weight and
The influence of Innova’s #6 Top Ten
overall health. However, this is
Trend 2021 “Nutrition Hacking” is also
now evolving toward more complete
a top trend in dairy. Four-out-of-five
balanced solutions. Products such as
global consumers said that they
dairy drinks offering “advanced” or
believed in progress in food and beverages
“complete” nutrition are leveraging the
through science. Developments are
best of both worlds for natural and
focusing on tapping into improving
technology-driven options.
healthy, nutritious and versatile image and the potential for ongoing added value. However, the recent struggle with COVID-19 and a generally tougher consumer environment may prove challenging.” •
Innova Market Insights – www.innova.com
FOOD RE VIEW | May 2021
25
DAIRY FOOD
New mineral improves probiotic stability
Swiss manufacturer Omya is developing a new mineral solution for greater stability, performance and survival rates of probiotics during formulation and delivery to the gut.
A representative in-vitro digestion model demonstrated a proof-of-principle. Omya’s mineral solution outperformed maltodextrin in both matrices – milk powder and lactose tablets – delivering up to 1 000 times the amount of
Unique solution from Omya enhances the viability of probiotics during production, shelf-life and digestion
probiotic bacteria. In line with the digestion results, the functionalised mineral also showed significantly better stabilising effects in
I
n conjunction with NIZO, a leading
such as during spray drying, they may be
contract research company, Omya
damaged and lose their beneficial qualities.
studied the mineral's influence on
Therefore, a stabilising agent is essential.
probiotic viability during production and
With its strong water-binding properties
delivery processes.
and significant buffering capacity, the
The new product solution was shown to be an effective stabilising agent during spray drying, shelf-life and
functionalised mineral from Omya is a promising inorganic probiotic carrier. For the research performed at NIZO's
in-vitro digestion of the valuable
lab, Lactobacillus Plantarum (strain
microorganisms – outperforming the
WCFS1), one of the most studied probiotics,
organic benchmark excipient maltodextrin.
was used as a model organism. The
These results demonstrate the mineral's
lactobacilli cultures were mixed with
high potential for probiotic applications
either maltodextrin or Omya’s mineral
in the food, nutraceutical and
solution and spray dried to evaluate their
pharmaceutical industries.
survival rates. To assess the efficiency
The market for probiotic supplements
of the stabilisers during digestion and
to support healthy gut flora is booming.
accelerated shelf-life experiments, the
However, the microorganisms within
resulting powders were separately blended
these products are extremely sensitive.
with skim milk powder or pressed into
If exposed to excess moisture or heat,
tablets with lactose as an excipient.
26
May 2021 | FOOD RE VIEW
the milk formulation and lactose tablets compared to maltodextrin.The findings prove that the mineral can be used as a stabiliser for probiotics and pave the way for a new expertise in probiotic production, supply chain and usage. Stefan Lander, VP consumer goods, group sales & marketing at Omya, “Public awareness of gut health and its importance for wellbeing and immune health is growing. Furthermore, interest in supporting the immune system has increased massively, particularly in light of the pandemic. More and more people want to support their intestinal flora with probiotics. Our new functionalised mineral offers lots of possibilities for innovative probiotic formulations and positionings.” •
Omya Group - www.omya.com
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Compact design
Hygienic adapter system
Adjustment via smartphone
www.vega.com/vegapoint
WINE, BEERS & CIDERS
Cleaning technology offers efficient selection for greater profits
When looking at cleaning technology for cleaning in place (CIP) there are two frequently asked questions: Will it clean my tank and how much does it cost?
C
urrent advancements in
energy is now added to the cleaning
cleaning technology now mean
process, reducing both the amount of
that we are not just able to clean a
cleaning liquid required and the time
customer’s tank, but also save them time
needed for cleaning. This leads to a direct
and money in the process. This is the view
cost saving.
of James Simmonds, product manager
As an example of this, a study was
cleaning technology.
carried out at one of the largest and most
There are three basic types of
renowned German breweries who had
technology; static spray balls, single axis
exchanged large static spray balls in 76 of
rotating and duel axis rotating. Each has
their 700m3 fermentation vessels for AWH
its merits, and savings can be made by
Tanko S50 rotating heads.
choosing the right type of equipment
AWH TANKO S SERIES
to use. There are four inter-dependant factors which influence the result of a CIP cycle. In 1959, Dr Herbert Sinner combined
After extensive testing they achieved a Static spray ball and tanko MX 125
38% reduction in cleaning (lost production) time, a 58% reduction in fresh water
these into what is now referred to as
consumption (and so also 58% reduction in
Sinner’s Circle.
the amount of effluent they had to treat) as
Sinner identified four key elements of
Operating at low pressure and with high
well as 39% reduction in caustic needed. In
cleaning: Time, temperature, chemical and
flow requirements the cleaning function
total this translated into a saving of €51.60
mechanical action. He recognised that by
of a static spray ball is to produce points of
per tank, per CIP. The payback period per
increasing one factor, we can make savings
impact on the vessel walls (where the jets
tank by changing technology was under
on one or more of the remaining factors.
from the holes hit).
10 CIP cycles.
When looking at any CIP cycle the
We rely on the volume of liquid running
When considering larger tanks (typically
costliest elements are generally time (lost
down the sides of the tank (a free falling
>5m diameter) or heavy levels of soiling
production time), temperature (energy
film) for the majority of the clean. This
often the most effective technology
required to heat cleaning liquids) and the
leans the suitability of static spray balls
is multi axis jet cleaners. This type of
chemical or cleaning liquid itself (both
more towards smaller vessels, as less
equipment is slow rotating and builds up its
in terms of the cost to buy the liquid and
overall volume of cleaning liquid is
wash pattern over a certain period of time.
equally, in today’s climate, the cost of
required to cover the tank walls, and
effluent treatment).
easily removed soils (such as light liquids)
AWH Cleaning Technology focuses on the fourth factor, mechanical action. Mechanical action is the physical force
as less mechanical action is required to remove them. As vessels increase in size or soiling
used on the soiled area and with minimal
becomes more difficult to remove we begin
investment in moving from one type
to look at single axis rotating cleaners like
of equipment to another it is possible
the AWH Tanko S Series.
to greatly increase productivity while reducing running costs significantly. The oldest, and currently most common,
While still operating at low pressure, single axis rotating devices step up the level of mechanical action. The cleaning
type of technology used is the static spray
is carried out by a series of high energy
ball. With no moving parts and proper
droplets, generated by fast rotation and
care it is (potentially) maintenance free
precision cut slots, impacting instantly and
and, coupled with low investment costs,
repeatedly against the soiling on
it is often the first choice of both vessel
all surfaces.
manufacturer and end user alike.
28
May 2021 | FOOD RE VIEW
Relating back to Sinner’s Circle, more
The Tanko JX 70
WINE, BEERS & CIDERS
Although more costly from a capex
A 5m diameter tank with a light soil
In summary selecting the correct
point of view than the previous technology
type may be cleaned quicker with a fast
cleaning technology is not always a
types their efficient use of the cleaning
rotating single axis cleaner (which instantly
straightforward process. The above are
fluid and high level of mechanical action
covers the surfaces) than a slower rotating
examples of the types of technology
mean considerable savings on time and
multi-axis jet cleaner. It is important to
available to users but even within these
chemicals can be made.
identify the cross over in realised value
three basic groups there are many
between time taken and flow rate
variations on a theme, with each variation
per hour required.
serving some specific condition.
THE AWH TANKO MX SERIES
based on tank size and price, but without
Cleaning technology is most commonly
taking into consideration the large number
operated / driven by the cleaning liquid
of other aspects of a cleaning application
flowing through it. Further efficiencies can
the chances of selecting the best
also be made by using an externally driven
suited equipment are slim, and a golden
jet cleaner. These are usually driven by
opportunity to boost profits may be lost.
“As vessels increase in size or soiling becomes more difficult to remove we begin to look at single axis rotating cleaners like the AWH Tanko S Series”
It is easy enough to choose a cleaner
either an electric motor or by compressed As an example, the AWH Tanko S50 will clean tanks up to 6m in diameter but at
air such as the AWH Tanko JX range. As these jet cleaners are not relying on
It is this holistic approach to appraising a cleaning application that allows AWH Cleaning Technology to achieve tangible
3 bar requires 15m3/h flow to do so. The
a certain volume of water to drive them
cost savings and process optimisations
AWH Tanko MX125 multi-axis jet cleaner
flow rates are often much lower than
for customers. •
will clean the same size tank at a pressure
conventional media driven jet cleaners.
of 5 bar but will only require 4m3/h to do so.
At 5 bar pressure the media driven AWH
Having said this, it is not always the case
Tanko MX125 with 4mm nozzles requires
that a multi-axis jet cleaner is the best
4m3/h flow rate whereas comparably the
solution. It is important to consider the
externally driven Tanko JX70 at the same
nature of the soil you are trying to remove.
pressure only requires 1.25m3/h.
About the author: James Simmonds is the product manager cleaning technology, Armaturenwerk Hötensleben.
AWH – www.awh.eu
FOOD RE VIEW | May 2021
29
WINE, BEERS & CIDERS
The trend towards handmade – what consumers like about craft products
They used to be niche items, but now hardly any business can do without them. Craft products are all the rage and many manufacturers are focusing on this trend to expand their SKUs.
C
onsumers in Germany, Russia
This is directly connected to the history
apart from the crowd. When manufacturers
and the UK provide valuable
of the product. Its credibility depends on
emphasise their personal passion for their
information and their preferences
the degree to which communication is
product, they can set themselves apart
for craft products make it possible
transparent. The more detailed the story
from mass-produced goods and raise
to deduce key data to determine the
behind a product, the more interesting it
their profile.
success of certain products. This is the
will be, as consumers assume that it takes
starting point for the Symrise craft study,
a lot of time to produce a craft item. The
you look at the store shelves, there is a
which provides tangible suggestions for
more regionally a product is produced,
seemingly endless number of flavours. The
craft beverages.
the more consumers identify with it. This
more surprising the tonality, the higher
leads to an enormous balancing act for
the added value. Consumers emphasise
products stand out on store shelves.
manufacturers of craft products. On the
their own character and individuality by
If the ingredients come from credible
one hand, they need new sales channels for
choosing a certain flavour. Many craft
sources they tend to inspire confidence.
their product in order to be economically
products therefore have the potential to
If handcrafted products appear
successful. On the othe, they have to
become tomorrow’s bestsellers. Large
authentic and genuine, they entice
accept that the appeal of these products
companies are by no means spectators
consumers to make a purchase. When
lies in the fact that they are only available
here. Rather, they are able to place craft
craft products are based on country-
in selected stores.
items in both large and small stores as long
Four main success factors make craft
The same applies to consumers. If
as they pay attention to authenticity.
specific preferences, the chances of counts most however is quality. The
DAVID VS. GOLIATH – THE POWER OF SMALL COMPETITORS
“premium seal” that craft products carry
What makes craft products so popular in
lends them a charm of their own inspired
Europe and other markets? The answer is
THE CRAFT BOOM SLOWS AN INCREASINGLY DYNAMIC ENVIRONMENT
by their particularly high quality.
size. Small manufacturers are challenging
While it may sound strange, the craft boom
large mainstream companies and
and our dynamic pace of life are directly
manufacturers of craft products? The
successfully wrestling market share from
related. Financial ups and downs, our
top factor is transparency. Companies
them. Independence ensures successful
globalised society, digitised media and
that speak about their products honestly
sales figures. Showcasing a passion for
increased mobility all create a desire for
and disclose their manufacturing
high-quality handmade products gives a
closeness and a stronger sense
processes enjoy the trust of consumers.
manufacturer credibility and sets them
of community.
success are significantly higher. What
What do these findings mean for
This calls new market participants onto the scene. They understand people’s desires and use modern technologies that enable individuals to produce craft products themselves and to perfectly stage and distribute them via social media. Social networks have developed into primary information channels through which consumers receive information and recommend products to each other.
INGREDIENTS & TASTE DECIDE The Symrise study shows that consumers in Germany, the UK and Russia are convinced that high-quality ingredients are crucial to the success of a craft product. They are even willing to pay more for quality because they are sure that high-quality ingredients have a direct influence on
30
May 2021 | FOOD RE VIEW
WINE, BEERS & CIDERS
undisputed trendsetter for innovative, handmade beverages. Driven by the demand for healthy and natural products, British manufacturers are constantly introducing new alcoholic and nonalcoholic drinks to the market. Asia is right behind Europe in this regard. In Japan, trends are being set with innovative, high-quality recipes, with the aim of winning over new consumers of traditional drinks such as sake or green tea while in India, many restaurants now
A lot of importance is placed on seasonal and regional ingredients
offer craft products. The demand for highquality coffee, tea and beer is increasing, as it is important for people in India to
taste. By contrast, they reject industrially
assume that consumer craft products are
keep in touch with their numerous social
produced or unnatural additives in
healthier to consume than industrially
contacts and they like to make plans to eat
craft products. In Germany and the UK,
produced variants.
and drink together. This group would not be complete without the largest domestic
consumers also place a lot of importance on regional and seasonal ingredients. If these ingredients taste good, the
PERSONAL & SOCIAL MOTIVATION
market in the world. China’s growing prosperity is making high-quality, healthy
craft product almost sells itself. At the
The survey also uncovered personal
and natural beverages very popular.
same time, experimental, unusual or
and social reasons for consuming craft
This also applies to Thailand, where the
even unique tastes that don’t stand out too
items. On a personal level, psychology
emphasis is on trendy packaging.
intensively do especially well. High-
plays an important role. People use craft
quality, natural ingredients and careful,
products to express themselves, and craft
traditional manufacturing processes
products make people feel self-confident.
US MANUFACTURERS WILLING TO EXPERIMENT
are popular.
Emotionally, these trend items promise joy,
In the motherland of the craft trend, the
excitement and appreciation. Physically,
US, demand continues to grow rapidly
the focus is on supplying the body with the
and the market is thirstily absorbing new
right nutrients.
creations. New entrants thus need to
IT’S THE PACKAGING THAT COUNTS Another reason craft products are so
Socially, craft products brings people
be more innovative than elsewhere to
popular with European consumers is
with common interests together and
stand out from the crowd. The willingness
because they are produced in a traditional
creates a sense of community. German and
to experiment with flavours makes this
way. These products are especially popular
British consumers in particular attach great
market one of the most exciting.
if the old manufacturing process has been
importance to this, unlike in Russia, where
This enthusiasm has quickly spread
creatively changed and the taste and
this aspect is less important. Consumers
to Latin America. The vibrant coffee
texture have been improved. A product’s
in Russia and Britain value communication
and craft beer scene inspires beverage
appearance matters, too. When products
while enjoying craft products together. For
manufacturers to bring tasty premium
are attractively packaged, they appeal to
Germans, however, this plays a subordinate
beverages to market. Healthy and natural
consumers even more. British consumers,
role. The respondents from all three
products sell well and bars and restaurants
for example, like goods that have been
countries agree on one point: Craft items
are aware of this trend and offer their own
originally and creatively packaged. German
satisfy consumers’ need to belong to
homemade drinks.
and Russian consumers, by contrast, want
a group.
goods that are packaged naturally with
Today, craft products can be found
The demand for premium products is increasing globally and in South Africa. It
all over the world. Their adherents view
offers several significant opportunities for
themselves as a sworn community with
manufacturers of craft items. A company
in small quantities, it suggests careful
individual characteristics. Because
that is aware of the personal and social
manufacture according to traditional
of highly unique preferences and
needs of consumers is in the best position
methods. Products made in this way trigger
manufacturing traditions, many craft
to develop tomorrow’s bestsellers. If
positive emotions for many people. Older
products typical of a region have emerged.
manufacturers offer their customers
consumers also attach importance to
In Germany, for example, there is a very
credible stories about their products
handmade products. The health aspect
active scene constantly launching new
while also convincing customers through
of craft products is also becoming more
varieties of beer and spirits, as well as new
their ingredients, taste, naturalness and
important and natural ingredients are vital.
coffee specialties on the market. Here,
production, then these companies have a
Russian consumers look at the label to see
craft products are enjoyed less frequently
good chance of success. •
if the products contain fruit, vegetables
compared to other countries. And when
and herbs with health-promoting effects,
they are, the choice is often made for
and consumers in Britain and Germany
the very best quality. The UK remains the
recyclable materials. When craft products are released
Symrise – www.symrise.com
FOOD RE VIEW | May 2021
31
WINE, BEERS & CIDERS
How wineries are opening up the market for cans
Over the past few years there was tremendous growth in the canned wine category, a trend that was more evident in the US market than South Africa, writes Reinhard Watermeyer.
W
hile some wineries use their
packaging offer a lot of opportunity for
younger, easy drinking wines
appealing design. The convenience of a
for this category, higher
single serving in packaging that can go
end, certified wines increasingly use this packaging format. The common
anywhere, also appeals. The development of suitable internal
denominator for the industry, though, is
lacquer coatings, coupled with creative
reflected in the convenience of cans and
packaging, now offer wineries many more
the creative possibilities of sleeves or
opportunities to make their product more
labels to capitalise on new brand building
accessible to new markets.
opportunities to expand markets. Recycling is also a contributor to market growth and
CANNED WINE INTEREST
it is estimated that around 70% of used
The award-winning South African
beverage cans in South Africa are recycled,
food and wine writer, Malu Lambert,
which is more than glass.
attended a virtual wine tasting of 20 different canned wines. In her article
DID YOU KNOW?
on wine.co.za, she notes that canned
In 2020, the Michelangelo Wine
wine has a long history in South Africa and
and Spirits awards introduced
that the change now is a “…shift towards
the category for wine in cans into their competition.
the more premium market. From the outset, it’s very clear from the packaging for whom the cans are intended: young, visuallyliterate, millennials.”
As with any burgeoning market, wineries face a few challenges as they more widely explore offering wine in cans. Some retailers are uncertain where to merchandise the products within their stores. Do they place them with bottled wine, carton packaged wine, “bag in a box” wine, or with other canned beverages
“… we have recently designed and supplied an entry level speed, inline counter-pressure, fixed line setup for Wynland Bottelering, which cans for Spier”
in fridges? Wineries are tackling the
counter-pressure system, which provides the opportunity to can sparkling wines. These have done very well based on feedback from the wine industry. This type of beverage can only be canned using a counter-pressure system in a
challenge by setting up their own displays in-store. They have had particular success
Reinhard Watermeyer
One reason why South Africa tended to
when placing these inside fridges,
lag the international market uptake of wine
capitalising heavily on the convenience
in cans in the past, has been limited access
factor of pick up and go – usually to an
to canning facilities. However, we have
outdoor occasion such as a picnic, hike,
recently designed and supplied an entry
or event.
level speed, inline counter-pressure, fixed
controlled environment. With fixed, counter-pressure systems already in use, the next step for the industry as the market grows, would be to invest in higher capacity lines, which we offer. •
line setup for Wynland Bottelering, which
MARKET EXPLORATION
cans for Spier. It offers a controlled, high
Wineries are exploring this young market
quality filling environment.
with increasing vigour because of the many potential benefits. Millennials, for
FUTURE DEVELOPMENTS
example, embrace visual communication
Another benefit of the Wynland Bottelering
and interaction. Cans and their associated
approach is that they have a true
32
May 2021 | FOOD RE VIEW
About the author: Reinhard Watermeyer is the commercial director of HG Molenaar.
HG Molenaar –www.hgmolenaar.com
WINE, BEERS & CIDERS
High capacity, small footprint brewhouse for up-and-coming craft brewers
GEA’s brewing experts have added a new brewhouse size to their range and already found the first buyer – Hungarian craft brewery Monyo Brewing Co.
B
ased on the popular GEA Craft-Star Craft Brewhouse XL, the GEA CraftStar Craft Brewhouse M has a hot
wort capacity of 20h/l per brew. The new unit fills a gap in the market by catering to craft brewers whose businesses are still growing, but don’t want to miss out on the advantages of high-tech equipment. In terms of versatility, efficiency, automation and delivering consistent batch repeatability, this brewhouse keeps pace with the larger original.
PERFORMANCE IN A FLEXIBLE, AFFORDABLE PACKAGE The new brewhouse is a cost-effective alternative to standard GEA brewing
Craft-Starm is an affordable alternative to standard brewing systems without compromising on quality and technology. It’s a great fit for customers looking to expand their capacities as well as large breweries or research institutes interested in experimenting with a smaller system capable of delivering scalable results Image: GEA
systems without compromising on quality and technology. “Demand for this size of brewhouse has taken off with customers
Even the three-vessel standard
own beer styles rather than following US
who want to expand their capacities
configuration has an output of four brews
trends. With their range of 80 beers, the
and place great emphasis on batch
per day. “With two brewing days a week
craft brewers from Budapest have built up
consistency. There are also customers
and 45 production weeks annually, you’ve
a loyal customer base that continues
who prefer a smaller plant for conducting
already reached a volume of 7 200h/l of
to grow.
research based on scalable results and, for
wort a year. Increase brewing to four days
instance, developing recipes,” says Andreas
a week and you will produce 28 800h/l
craft brewers grow very quickly,” says Anti
Holleber, who heads the brewery business
of beer in the same amount of time,” says
Németh, brewer & co-founder of Monyo
at GEA. “Successfully scaling down the
product manager Markus Kunz. Since
Brewing. “As a result, they’ve sometimes
sophisticated technology typical of large
the brewhouse can be expanded to
sacrificed the quality of their beers along
breweries, in which GEA has specialised
five vessels, each with its own whirlpool,
the way. We didn’t want to make the same
for decades, into this small format is by no
plus an additional wort pre-run tank, it’s
mistake, so we looked for a technology that
means an easy feat.”
even possible to produce twelve brews
would ensure the quality and repeatability
per day. Using this constellation to brew
necessary to sustain healthy growth.”
The new unit shares the same strengths
“Time and again, we’ve seen fellow
as the Craft-Star XL, which delivers a
for four days a week over 45 weeks will
standard cast-out volume of 40 hectoliters.
generate an impressive 43 000h/l volume
by the Craft-Star M was the solution. A
Both make efficient use of raw materials,
of hot wort annually.
fully automatic control system manages
achieving an extract yield of up to
The sophisticated automation offered
the brewing process from end to end,
AUTOMATION TO PRECISELY MANAGE RECIPES AND CONTROL PROCESSES
smoothly handling mashing, lautering,
wort boiling and addition of a trub dam,
For Budapest-based Monyo Brewing,
brewing is a precisely repeatable affair.
craft brewers have the flexibility to create
versatility was a compelling argument in its
Intuitive visualisations on monitors
popular highly hopped beers with an
favour. The facility is one of the first new-
together with an interactive control panel
elevated alcohol content.
wave breweries in Hungary to pursue their
and optional remote control to allow for
98% while keeping water and energy consumption low. Thanks to the oversized vessels, external
wort boiling and trub separation in the whirlpool. Thanks to recipe management,
FOOD RE VIEW | May 2021
33
WINE, BEERS & CIDERS
BREWERIES GO DIGITAL GEA is joining breweries on their journey to digital transformation. The company has teamed up with industry customers to develop the GEA InsightPartner Brewery software. This tool captures real-time process management data, monitors production performance and alerts users to deviations. If necessary, brewers can quickly take remedial action to optimise brewhouse efficiency over the long term and these capabilities will also extend to other process steps in the cold block area. “Thanks to digitalisation, brewers have access to ever-increasing quantities of data. For this to benefit our customers in their day-to-day work, the information must be condensed into a clear and meaningful form,” explains Karlheinz Höhn, beverage & filling technologies GEA. GEA’s brewery and service experts defined more than 120 parameters, which help calculate KPIs. “Our goal is to provide brewers with a previously unattainable level of process control. Since technical infrastructure usually evolves over many years, today’s operating personnel can often no longer infer why a specific process technology solution was chosen in the past. In a way, GEA InsightPartner Brewery pulls back the curtain.” GEA InsightPartner Brewery analyses process data i.e. on wort filtration, turbidity, filtration time and efficiency – providing single values, trends and
further optimisation, gives Monyo complete control over the process.
variations across brands and batches. What’s more, it is also possible to compare actual and target metrics. If actual production values deviate significantly from planned benchmarks, visual alerts draw plant operators’ attention to The planning overview offered by GEA InsightPartner the problem. The option of Brewery clearly shows when target and actual values differ Visualization: GEA making direct comparisons following adjustments or changes to the process InsightPartner Brewery monitors helps troubleshooting. production progress. The system The software solution features an registers the duration of each intuitive user interface that allows individual process step and monitors both upstream and downstream adherence to time specifications in departments to predict possible order to generate a real-time forecast process bottlenecks ranging from raw on meeting the targeted output. material availability to fermentation Based on these insights, production plant capacity. managers can adjust the weekly As an add-on feature, GEA schedule and achieve the best InsightPartner can make use of possible plant productivity. existing process control systems and “Our long-term goal is to create an manufacturing execution systems autopilot for breweries,” Höhn (MES), which capture data downstream explains. “That would allow breweries but only visualise it to a limited extent. to optimise processes at the touch The GEA solution acts as a bridge to of a button, just as dairy farmers are KPI-based reporting, which is of great already able to do today with GEA importance to brewery managers. OptiPartner. Until breweries are able to Speed as well as precise, easy-to-grasp, self-correct completely autonomously, real-time analyses are instrumental to process control through intelligible, achieving the goal of maximum plant real-time data analyses will remain uptime. As COVID-19 restrictions are crucial for quality, speed and plant putting the entire beverage industry availability. GEA InsightPartner Brewery under commercial strain, this is now a represents a decisive step forward for more pressing issue than before. our customers." Using a weekly schedule, GEA
SIX MONTHS TO DELIVER A COMPACT BREWHOUSE “We build the brewhouse in unusually short production lead time. The unit is ready in about six months with a maximum of four more weeks from installation to the first brew. This is an important aspect for budding craft brewers whose investment cycles are tighter than those of established large breweries,” says Kunz. GEA builds and extensively tests the brewhouse at its plant in Kitzingen, Germany, so that it is ready for installation. The skids contain all the
When Budapest-based craft brewers Monyo Brewing were looking to invest in a new brewhouse the newly developed Craft-Starm met all its requirements in terms of process control, batch consistency and quality Image: MONYO Brewing Co.
and condensate as well as for the finished cold wort make hooking up the unit to the brewery’s utilities easy. The skids also serve as an operation platform, complete with stairs and railings. Kunz is also confident that the low maintenance requirements and intuitive operation will help brewers to quickly recoup their investment. “On request, we can also provide turnkey delivery of a complete brewhouse, assist with building planning and support customers extensively with various service contracts,” he concludes. •
necessary pumps, valves and components as well as the control cabinets. All valves and pumps operate automatically. Flanged connections for hot and cold water, steam
GEA – www.gea.com
WINE, BEERS & CIDERS
Choosing the right pump
for smooth vinification The local winemaking industry is not only a source of national pride, but a key economic contributor, writes Darryl Macdougall.
O
ver the last 25+ years the industry
lead times for retail clients and, of course,
such as:
has grown significantly and by 2019
maintain impeccable standards of hygiene
• Reduced product losses due to leaks or
approximately 300 000 people
throughout vinification processes to
were employed directly and indirectly
guarantee product quality and the
within the wine industry. Exports reached
signature taste of each product.
a heady 320mn/L which represents about 50% of locally produced wines. Winemaking, like many industries,
To produce high-quality products
product damage because of how well the pumps seals • Cleanability and the solutions ability to perform optimally while still handling the
consistently, and reduce waste throughout
products with care and meeting today’s
the production process, requires
clean in place (CIP) and sterilisation in
faced a gruelling year in 2020, Widespread
machines and equipment that are 100%
market disruption in the wake of the
fit-for-purpose, all while allowing for
pandemic has led many winemakers to
optimum production performance. While
rethink and restructure their plans from
understanding the technical details and
even 24-months ago, where maintaining
implications of selecting the right pumping
due to longer lifecycle of the pump and
business continuity and sustainability have
solutions for specific use applications can
flexibility to replace ancillary equipment
become more the order of the day.
be challenging, it is an important purchase
From mass to micro- and artisanal
decision as continued and sustainable
winemakers this has placed a lean, flexible
optimum production performance of a
vinification process as the engine of a
winery is dependent on the longevity of
successful operation. Processes need to
the equipment.
be reliable and repeatable to accommodate perishable ingredients, storage, short-
place (SIP) hygiene standards • C ost-effectiveness through proven operational efficiency, and • L ower total cost of ownership (TCO),
such as parts or pipes, for example • Ease of disassembly and reassembly for access for maintenance. •
With this in mind, the pumping solution should be selected based on specifications
Verder – www.verder.co.za
FOOD RE VIEW | May 2021
35
WINE, BEERS & CIDERS
Greater transparency and efficiency through complete digitalisation
Kanban-controlled production and material flows are taken to a completely digital level with an intelligent combination of optical sensors, identification systems, and modern, process-oriented cloud software.
T
he associated end-to-end
transport paper cards or perform manual
automation means shorter
scans using barcode or RFID readers.
replenishment lead times,
An intelligent combination of optical
improved transparency of the overall
sensors, identification systems, and
process, and increased process quality.
modern, process-oriented cloud software
Clean interfaces and a modular software
takes Kanban to a completely digital level.
architecture mean that the solution can
Racks in interim storage areas and PSAs
be seamlessly integrated into existing IT
can be digitally enhanced to detect and
infrastructures with ERP, MES, or WMS, or
process material movements. Because all
depth transparency of material flows
operated completely separately.
components are user-friendly and easy
throughout production in real time.
to install, the solution can be integrated
Time-consuming and error-prone manual
lean production, Kanban is now widely
both into an initial design for greenfield
recording of statuses is eliminated, and
used for controlling the flow of material
production systems and retrofitted in
the replenishment lead time is reduced. •
and information on the shop floor.
existing logistics infrastructures. A fully
However, the process is still implemented
digital Kanban management system
using many manual steps. Workers must
that is created in this way provides in-
In line with the just-in-time concept of
Building on experience. Driving technology. Maximizing performance.
c
Contact: +27 10 4300 250 Info@za.pepperl-fuchs.com www.pepperl-fuchs.com
36
May 2021 | FOOD RE VIEW
Pepperl + Fuchs – www.pepperl-fuchs.com
Nampak – www.nampak.co.za
Ultrasonic Sensor Series UC18GS with IO-Link
powerful features to create a s ap
Put-to-light optical sensor rail and lane controller as components of a digital Kanban system
PACKAGING AUTOMATION
Dry preform sterilisation
enhances aseptic production flexibility Nongfu Spring’s latest additions to its beverage portfolio required a hyper-flexible and safe aseptic solution, able to process high- and low-acid, still and carbonated products in PET, while enabling impactful bottle designs.
to drink quality and recipe formulation to Chinese consumers and aims to enrich the product portfolio on a yearly basis. Sidel can thus fulfil Nongfu Spring’s mission as one of the strong partners that can combine forward-looking technologies with professional support.
FLEXIBLE ASEPTIC BOTTLING THANKS TO DRY PREFORM STERILISATION TECHNOLOGY The beverage processor was already familiar with aseptic bottle decontamination technology in a standalone configuration. It also validated Sidel aseptic dry preform sterilisation solution in the past few years. This is efficiently supporting Nongfu Spring
W
in the expansion of its portfolio, while
ith four decades of supporting
consumers, as they continue to show a
ensuring reliability and product integrity.
sensitive beverage producers
growing preference for better-for-you
For further flexibility, the dry preform
worldwide, Sidel recently
products that either exclude sugar or
sterilisation technology solves the
include functional ingredients.
challenges presented by different bottle
engineered and installed a complete
shapes, as the sterilisation takes place at
aseptic packaging line, integrating the
the preform stage.
player launch a breakthrough in the
DRIVEN SUPPLIERS ARE KEY FOR PREMIUM BEVERAGE PLAYERS
domestic market: sparkling ready-to-drink
Nongfu Spring offers high-end, unique
active base mould system, the Base
(RTD) products, aseptically bottled in PET.
product propositions from bottle design
Over Stroke System (BOSS), in order to
Versatile Aseptic Combi Predis. The line helped the leading Chinese beverage
Additionally, Nongfu Spring decided to equip the Combi with Sidel’s patented
Founded in 1996 in Hangzhou, Nongfu Spring is one of the key players in the soft drinks market in China, maintaining leadership in the packaged water market over the past eight years. The company bottles not only highquality natural drinking water, but also vegetable and fruit juices, functional beverages, teas and other high-quality soft drinks. Its portfolio includes plant protein yoghurt, premium water for elderly people and vitamin water. Its strong focus on innovation and premium brand positioning are contributing to the steady customer base increase, even within beverage categories. The popularity of these RTD tea and coffee products reflects a large, overarching trend across Chinese
FOOD RE VIEW | May 2021
37
PACKAGING AUTOMATION
differentiate some of its bottles and
made sure to closely support Nongfu
expertise in line design and engineering,
expand its marketing opportunities. In
Spring’s operators.
deriving from its long-standing heritage
fact, the technology can be selected
“For Nongfu Spring, it was critical to
depending on the container’s shape.
operate a simple and safe solution, while
in aseptic complete solutions for PET, the team at Sidel were also able to
BOSS is a piston activated system in the
being able to manage the sheer variety
successfully and quickly cope with a very
blowing phase that strokes the base, thus
of products in the future,” adds Mark
challenging line layout. It took merely
raising and lowering it during the bottle-
Li, technical sales manager sensitive
three days to install the key pieces of
forming process, independently from the
products at Sidel. “The cost efficiency
equipment at Nongfu Spring’s plant.
opening and closing of the two half-shells
and sustainable benefits offered by our
of the mould.
dry preform sterilisation technology were also key factors for them: using no water
PARTNERSHIP LEADS TO REPEAT ORDERS
France and was impressed by the high-
and very few chemicals, while pushing
To quickly reach the committed line
quality services and the long-standing
the boundaries of the lightweighting
efficiency and maintain consistent
expertise of the packaging team.
potential, represented a very valid
volumes and quality of production, Sidel
argument with this leading company.
also ensured that two dedicated shifts of
throughout project execution,
Lastly, we were able to secure a very
field engineers were working alongside
starting from the validation of the new
competitive lead time,” Li enthuses.
Nongfu Spring’s personnel for 18 months.
Nongfu Spring visited Sidel facilities in
They appreciated the support
container shapes – with and without
The new aseptic complete PET line
Due to this fruitful cooperation,
the BOSS base. In addition, Sidel’s
at Nongfu Spring’s plant in Xin’anjiang
Nongfu Spring quickly decided to turn to
liquid packaging interaction scientists
(Eastern China) is running at 36 000
Sidel again and invest in two additional
performed various flavour tests for
bottles per hour (bph). Aside from the
Versatile Aseptic Combi Predis, installed
the new drinks Nongfu Spring were
Versatile Aseptic Combi Predis, it was
in the company’s factories in Hubei and
evaluating, thus defining the carbonation
also equipped with Capdis, the dry cap
Zhejiang, respectively. Both equipped
level and the sugar residue in the
sterilisation technology from Sidel. The
with BOSS and running even faster
bottle. Once the line was installed,
line also includes Tetra Pak Processing
at up to 49 500 bph, those pieces of
food technologists handled the
Systems technologies, an easy-to-handle
equipment have already been fully
microbiological validation of both
Sidel RollQUATTRO roll-fed labeller – for
validated. Last autumn, Nongfu Spring
high- and low-acid products,
wrap-around labels – and Roll Adhesive
acquired another Versatile Aseptic Combi
which successfully achieved zero
labeller and a cooler with optimised water
Predis Combi from Sidel with speeds up
contaminated bottles in 30 000 units
consumption. The End-of-Line solution
to 54 000 bph. •
on the first attempt, as per the protocol
integrates a wrap-around case packer
specifications. To ensure this success,
and the modular PalKombi palletiser for
Sidel experts and project managers
medium to high speeds. Thanks to Sidel’s
Sidel – www.sidel.com
BUCKLE PACKAGING (PTY) LTD Bag Closing Technology
Polyoak Packaging – www.polyoakpackaging.co.za
38
May 2021 | FOOD RE VIEW
PACKAGING AUTOMATION
Safety vs Sustainability
- the packaging industry’s key 2021 conundrum The COVID-19 pandemic calls for a paradigm shift in how the packaging industry meets consumer’s safety concerns while addressing the very real threat of climate change, says Nthabiseng Motsoeneng.
G
rowing awareness of the effects of climate change has meant that sustainability is a key concern for
any industry. This has been overtaken by the debilitating effects of COVID-19 on health, communities, and the economy – and with it, a disruption to every aspect of life. Priorities shifted overnight: individuals were forced to relook, change and set patterns of behaviour, and pivot became a rallying cry for businesses. Established supply chains were summarily disrupted; quarantines and isolation led to a surge in deliveries, and safe packaging that limits the spread of the virus became a key concern – as did a renewed focus on food safety. Results from Tetra Pak’s global consumer research, carried out in mid-2020 and recently published in our Tetra Pak Index report 2020, found that food safety is now a major issue for more than twothirds of respondents, with environmental sustainability still a major, but secondary concern. Coupled with this is a demand for transparency and need for trust. This has deep implications for the food packaging industry, notably because packaging can, and does, cause problems
on design, too, cannot be overlooked:
safe food provision – and emphasise the
for the planet. There is much more to
convenience, personalisation and
critical role that packaging plays in our
sustainable packaging than merely
aesthetics now play key roles in look, feel
global food delivery system.
recycling, using eco-friendly alternatives,
and usability of the end product. Then
or reducing waste.
there is the role Artificial Intelligence
in our global Index report, education
Given the startling insights reflected
is assuming in the entire product life
campaigns such as these – and the
that reduces the energy intensity, carbon
cycle, with smart packaging providing full
comprehensive, sponsored schools
emissions and end of life impact is vital to
information on the journey and shelf life of
education programme we ran in in
the preservation of our planet.
the contents of a package.
partnership with RecyclePaperZA –
A holistic environmental approach
This is why safe, sustainable food
will prove as critical in 2021 as the
packaging demands a deeper future dive
BURNING ISSUES
innovations we introduce into the entire
into innovation in operations, processes,
In 2021, we will no doubt see even greater
packaging ecosystem.
materials, and services – in short, the entire
progress in sustainable packaging. We
value chain.
cannot do so without also paying closer
packaging solutions, Tetra Pak has a history
As a pioneer in providing safe food
attention to the burning issue of carbon
of delivering advanced solutions to food,
SOLVING FOR SAFETY AND SUSTAINABILITY
recycling knowledge – and the effect
planet and future safety with a series
that consumer demand has on ecological
of initiatives that strive towards an end
Technological advancements have played
sustainability. Knowledge is key.
goal of net zero greenhouse gas (GHG)
a major role in the progress already made
In late 2020 Tetra Pak launched the
in ensuring a robust, progressive food
Go Nature Go Carton campaign to address
packaging industry. The impact of tech
the disconnect between packaging and
emissions and 100% renewable energy by 2030. This applies to every aspect of our
FOOD RE VIEW | May 2021
39
PACKAGING AUTOMATION
business, including operations. Our
• D eveloping a fully recyclable package
and generate a wider debate about
converting factory in Pinetown is currently
supported by an established collection,
sustainability and the future role of
running on 100% renewable energy.
sorting and recycling infrastructure,
packaging as we strive to meet the needs
to keep materials in use for as long as
of people and planet. •
GROUND-BREAKING INITIATIVES UNDERWAY:
possible; and • Future plans aimed at reducing the
About the author:
• New uses for the polyethylene-aluminium
amount of plastic and aluminium in our
As marketing director
(PolyAlu) component or foil lining of our
packaging, while increasing the paper-
for Tetra Pak Southern
food and beverage cartons: these can
based content, since waste management
Africa, Nthabiseng has
be further converted into bread baskets,
systems across the world are far from
more than 20 years’
warehousing pallets, and roof tiles,
optimal and not all materials can
experience in sales,
thereby extending their lifespan.
be recycled.
• T he recycled paper board is used for a
merchandising, new product development and marketing for
Buyer’sguide
range of products, from making packaging
South Africa has a robust and
some of the country’s most respected
competitive packaging industry (valued at
retail brands. She is leading Tetra Pak
cores for new reels of carton packs.
37.3bn units in 2019), thanks to progressive
Southern Africa’s marketing into a
legislation, policies, a practice of
new era of sustainability, harnessing
reduce the impact on nature – increasing
responsible packaging and a well-regulated
purposeful marketing through her
the -based and plant-based content
waste management plan. With a 61-year
transformative portfolio strategy
in our packages, and sourcing these
history as market leader in South Africa,
development and commitment to
raw materials in a way that protects
Tetra Pak has invested in local recycling
food safety, sustainability, and people
biodiversity and natural environments
facilities and infrastructure to ensure more
with the needs of food and beverage
• C ontinuing to relentlessly protect food,
and more of our packages are recycled, and
manufacturers, retailers, and consumers.
THE
for food industry, to comprising the inner • Maximising the use of materials that
ensure food safety and availability for a growing number of people around the
2017/2018
do not end up in landfills.
COVID-19 has proved that crisis is a
world while preventing food waste with
catalyst for change – and there has never
farm-to-table processing technologies.
been a better time to inform, collaborate
Tetra Pak - www.tetrapak.com
THE
Buyer’sguide
2020/2021
The directory for manufacturers of food, beverages, pharmaceuticals, cosmetics, toiletries, packaging and the printing industry
Available online: www.thebuyersguide.co.za Buyers Guide 2018.indd 1
40
May 2021 | FOOD RE VIEW
2018/05/07 3:09 PM
PACKAGING AUTOMATION
Unpacking tamper-proof
labelling in Africa
Food fraud has been around for over 200 years, and the more connected we become through social media and web-based media platforms, the more incidents of food fraud come to light.
F
ood fraud is a fraudulent and
It has become evident that brand owners
intentional substitution, dilution or
are looking for labelling solutions beyond
addition to a product or raw material,
the norm. Standard off the shelf tamper-
or misrepresentation of the product or
proof solutions aren't adequate to fight
material for financial gain.
the battle against highly developed tech-
African consumers appreciate the
savvy criminals. With the use of specialised
technology and see tamper-proof labelling
technology and materials and, in some
as a necessity. Brand owners operating
cases cutting edge traceability software, it
in Africa rely heavily on tamper-proof
is now possible to counter a variety of
technology to ensure that the packaging
illicit activities.
contents are safeguarded against counterfeiting. Without compromising the brand identity, tamper-proof label technology must evolve to keep growing illicit trade. “Our anti-counterfeit labelling solutions are designed to ensure an original look for products and provide package traceability, effectively countering sales fraud and illegal distribution,” explained Gary Chilton of Traceability Solutions.
“An all-in-one labelling machine for jars, bottles and food containers, the Combi labelling system is a fully automatic industrial labelling system customised to the customer’s application need”
Tamper proof labelling is becoming a necessity
package; it is the most innovative and disruptive laser coding solution for coding and marking in the world for its unrivalled speed of 1 000m/min, perfect quality offering class A high definition and micro-precision, personalise your brand experience with unique QR codes for every one of your end consumers thanks to Integra Promo & Serialisation software and premium scan ability offers excellent readability through smartphoneoptimised dot size. Unique QR codes enable
It is estimated that 10 of the most
Class A high definition and micro-precision, personalise your brand experience with unique QR codes
interaction throughout the complete
common foods consumed are faked to
value chain, enabling traceability from
some degree. Whether it is the entire
production to end customer and allowing
product that is faked, or parts of the
customer engagement through promotions,
product substituted by fake components,
nutritional information, games, etc,”
the fake food phenomenon is growing fast.
Chilton enthused.
“Our BiDiLase is a complete solution that provides a unique passport to each
An all-in-one labelling machine for jars, bottles and food containers, the Combi labelling system is a fully automatic industrial labelling system customised to the customer’s application need. With the
Dilution
Substitution
Process of mixing an ingredient with high value with an ingredient with a lower value
Process of repairing a nutrient, an ingredient, a food or a part of a food with another one of lower value.
Concealment
Process of hiding the low quality of food ingredients or products.
Unapproved enhancement
Process of adding unknown and undecided compounds to food products in order to enhance their quality attributes.
Combi, it is possible to create more than one application: top, enveloping, front/back or sealed on elliptical, round, rectangular or quadrangular products such as tanks, bottles, food containers or tray, the Combi can be used in stand-alone (offline), or it
Counterfeit
Infringements to intellectual property rights.
Mislabelling
False claims or distortion of the information provided on the label/ packaging
Grey market forgery
can be integrated with existing production lines. •
Production, theft, diversion...
Tracepack - www.tracepack.co.za
FOOD RE VIEW | May 2021
41
NEW & USED FOOD MACHINERY – IN STOCK • A&K Corn Cutters & Huskers • FAM Dice, Slice & Strip Cutters • FAM TS-1D Transverse Slicers • FAM PMD Poultry & Meat Dicers • FAM 7944 French Fry Cutters • FAM 7407 Bean Cross Cutters • Feuma Apple Peelers • Femia Bean Snippers • Herbort Bean Top & Tailers
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CALL US NOW FOR A QUOTATION
Food Processing Systems & Technology, Paarl Tel: 021 - 868 -1594 | Fax: 021 - 868 - 1599 Visit us on http://www.eptech.co.za or mailto:info@eptech.co.za
Time to let you creativity soar
with this beautiful elephant mandala
AD INDEX FOR SA FOOD REVIEW – MAY 2021 AGT Foods Africa.......................................15.............. www.agtfoods.co.za
Sensetek ........................................................ 24.............. www.sensetek.co.za
AWH Neumo Ehrenberg Group....... 29.............. www.awh.eu
Sidel................................................................ OBC.............. www.sidel.com
Buckle Packaging..................................... 38.............. www.bucklepack.co.za Bühler.................................................................21.............. www.buhlergroup.com Heat & Control SA .......................................7.............. www.heatandcontrol.com ISW Shrink...................................................OFC.............. www.iswshrink.co.za
Symrise SA....................................................IFC.............. www.symrise.com TNA Packaging System SA..................19.............. www.tnasolutions.com Vega Controls SA ......................................27.............. www.vega.com/vegapoint
Pepperl+Fuchs .......................................... 36.............. www.pepperl-fuchs.com
Verder Pumps SA........................................35.............. www.verder.co.za
Savannah Fine Chemicals................... 17.............. www.savannah.co.za
Vivit Foods..................................................... 26.............. www.vivit.co.za
WEB REVIEW
BUTCHER MEAT PROCESSING EQUIPMENT
MATRIX SOFTWARE
BMPE is the leading supplier of superior quality New and Refurbished Food Processing equipment. Providing professional Service, equipment & spares. BMPE has extensive knowledge of current machines, technologies and consumables and provide a modern Service & Maintenance Department to support our customers throughout their process. Servicing a diverse range of customers, from large & small Butcheries, Abattoirs, Supermarket Groups and Franchise Outlets in the Food, Pet Food and other Manufacturing Industries. BUTCHER MEAT
Matrix Software, specialist leading ERP software providers for the Meat and Food industry, offers various solutions to assist the factory floor function in production plants.
PROCESSING EQUIPMENT Tel: +27 11 664 8212
Tel: +27 11 664 8212info@bmpe.co.za info@bmpe.co.za www.bmpe.co.za www.bmpe.co.za
BMPE is the leading supplier of superior quality New and Refurbished food processing equipment to the African market. Our primary focus is to provide a professional service to the food industry with regards to Equipment, Spares and the latest Technological innovation. With more than 30 years hands-on experience, we provide our customers with an excellent service in all areas of the food processing industry and have over the years achieved a good reputation for being efficient, cost-effective and professional. For over 50 years Formpak We import machines for our local clients across the whole of Africa, ensuring that they benefit from machines of the highest has supplied specialised quality at an excellent price. processing, packaging and Our staff have extensive knowledge of current Machines, Technologies printing machinery to the and Consumables and we also provide a modern Service and Maintenance Department to support our customers pharmaceutical, cosmetic, throughout the process. We service a diverse range of customers, from Large & Small plastic, glass, chemical, Butcheries to Abattoirs, Supermarket Groups, Franchise Outlets food and dairy industries. and Corporates.
FORMPAK
Tel: +27 (0) 11 828 8870/1/2 Fax: +27 (0) 11 828 8880 email: haase@formpak.com or service@formpak.com www.formpak.com
DINNERMATES
Our diverse range of software offerings features a unique module listing of more than 700 modules (program nodes). Our software solutions are tailored for the Feedlot/Abattoir/ Debone / Production Retail industries. Matrix Software is deployed in 8 countries throughout Africa, Australia, New Zealand and Seychelles. www.matrixsoftware.co.za
PARTNER FOR HYGIENE AND TECHNOLOGY Leading through Innovation PHT is the leading provider of state-of-the-art technology for hygiene and food safety. Our unique systems offer efficient, effective and sustainable solutions for your hygienic challenges. We develop both individual and integrated hygiene solutions for your company. We are always there for you and we support you through our actions, professionally and reliably. Hygiene and food safety is our passion. We care about our customers, our suppliers and our people – we measure our success by the way we touch their lives. Because we care, we design innovative and holistic solutions. Tel: +27 861 777 993 | info.za@pht.group | www.pht.group
QUANTUM COLOURS SA
• Supplier to the hospitality trade and food factories • Service excellence, Your No. 1 industry leader for the most comprehensive ranges of both • Quality, portion controlled products synthetic and natural colours – used in food, pharmaceutical, cosmetic and (chilled/frozen /dried) industrial applications. Full demonstration of exclusive machines will be strategically positioned on the stands and this • Innovation & Flexibility Our technical team is available towill shade and receive a great deal of attention which colour match to specific requirements and / or • Meat & chicken products tailored for will be of great interest to you our customer. We look forward to seeing you at the show. special applications in the food industry THE BMPE TEAM Pantone references and to give legislative support on colours. • Dried meat products – real meat www.quantumcolours.com real flavour! Manufactured, marketed and distributed under Tel: +27 (0)11 032 8600 licence of SPECTRATEC INC. CANADA email: sales@dinnermates.co.ca Tel: +27(0)15 516 1514 email: factory@dinnermates.co.za/www.dinnermates.co.za
Canada . South Africa . Ireland . Germany . Australia . UK
FOOD RE VIEW | May 2021
43
READY TO SHINE?
POWER UP YOUR LINE!
To make the most of what differentiates you, our complete solutions are based on future-proof technology, disruptive concepts and human ingenuity. Our goal: to bring you performance all along the line. You are unique, so are our solutions. sidel.com
