Food Review November/December 2018

SOUTH AFRICAN

www.foodreview.co.za

Journal for food and beverage manufacturers NOVEMBER/DECEMBER 2018 Vol. 45 • No. 11

Innovative & Creative Fruit Preparations and Confectionary Solutions INSIDE:

Beverage Review & Packaging Review

Convenient, functional and healthy ingredients New trends in pasteurisation and jet cook processing Surprising insights into sugar and salt reduction

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CONTENTS

NOVEMBER/DECEMBER 2018 | Vol. 45 • No. 11

PAGE

10

SIAL ROCKS PLANET FOOD

PAGE

14

INSTANT STARCHES combine convenience and functionality 37 Beverage Review BeverageREVIEW SOUTH AFRIC AN

08 NEWS

Tetra Pak launches total

management solution

Fdt hits our shores in 2019

Plant-based proteins grow valuable markets

“Soft drink manufacturer, Sinalco, ingredient manufacturer Taiyo and sweetening experts Sweethouse, have embarked on a strategic partnership. The aim is to jointly develop new and innovative beverage concepts for international markets”

10 EVENT

TuttoFood – where trends are made

cember 2018 | Volume

8 | Number 11

Too good to be true? Beverage s that suppor t weight managem ent

How to

create an intelligen creative process t and ing environmen t Take tea from ordinary to premium

14 ADDITIVES & BULKING AGENTS

November/De

www.foodre view.co.za

Clean label pre-gelatinised starches

18 FOOD PROCESSING TECHNOLOGY

HPP meets diverse demands

Heatpods – say goodbye to pests

Jet cook technology’s valuable benefits

31 SNACKS & CONFECTIONERY

Surprising findings about sugar-free confectionery

Beneo cuts the salt

Are your facility processes streamlined?

| Volu 2018

me 43

| Number

11

REVIEW 43 Packaging Review g n i g a k Pac Novemb

er/Dece

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ing s ed form Advanecaling solution s d s s an le e te n guaratime down

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Offering bagging solutions across an array of industries including grain, flour and sugar milling has earned Buckle Packaging a reputation of being a leading supplier in most food and beverage sectors

November/December 2018 | Food Review

3

EDITOR’S COMMENT

EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmediapub.co.za

Make 2019 the best yet!

A

ccording to Cape Business Times South Africans spent more money on fast food and coffee this year than in 2017. A survey carried out by Stats SA shows there has been a notable 7.1 per cent increase in sales at fast food outlets and a seven per cent increase in revenue at coffee shops and restaurants.

These are positive figures for 2018, considering the rise in costs since VAT was increased by one percentage point. The only decline was a 2.8 per cent drop in catering services. This is probably due to companies clamping down on unnecessary costs related to their business.

Measured in real terms (constant 2015 prices), total income generated by the food and beverage industry increased by 5.6 per cent in March 2018 compared with March 2017. Positive annual growth rates were recorded for food sales (6.3 per cent) and bar sales at three per cent.

Total income increased by 1.5 per cent in the first quarter of 2018 compared with the first quarter of 2017. The main contributor to this increase was takeaway and fast food outlets (4.6 per cent and contributing 1.5 percentage points). Seasonally adjusted food and beverages income increased by 0.2 per cent month-on-month in March 2018.

One of the biggest trends this year is the consumer call for the use of natural ingredients and a reduction in the use of artificial colours and flavours. Consumer health concerns increased sales of products with natural ingredients, additives and colouring agents, and reduced sugar and salt alternatives - fantastic news for the industry!

Back to our last edition of Food Review for the year - there are a couple of novel innovations in terms of technology and ingredients under scrutiny. These include Tongaat Hulett Starch’s new modified food starches (page 14) and clean-label, pre-gelatinised starches and flours (page 16). We also bring you the latest scoop on Hiperbaric’s high pressure pasteurisation processing equipment, installed at three world-class facilities in South Africa. Turn to page 18 for the full story. If you want to optimise your production processes with the use of atomised steam, all the information you need is on page 22 where we unpack how jet cook technology has impacted Tiger Brands and Take 5. In Beverage Review, Wonderware’s Enterprise Integrator and its effect on Namibian Breweries Limited is discussed. We end this edition with the latest in smart solutions to close open mouth bags.

I would like to thank all our readers, advertisers and contributors for their input this year. The team at Food Review appreciates your continued support in a very trying economy! All the best and hope you have a restful and safe festive season. See you in the new year.

Happy reading!

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

Dr Heidi Grimmer Founder, creative director and entrepreneur of Strategic Communications Company (Stratcom).

Gail Angela Macleod

4

Food Review | November/December 2018

Layout & Design: Andipha Nkoloti +27 (0)11 877 6168 andipha.nkoloti@newmediapub.co.za Contributors: Vincent Nel ADVERTISING Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmediapub.co.za Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmediapub.co.za Sales Executive: Gayle Kihn +27 (0)82 457 0896 gayle.kihn@newmediapub.co.za Sales Executive: Candida Giambo-Kruger +27 (0) 71 438 1918 candida.giambo-kruger@newmediapub.co.za INTERNATIONAL SALES Germany/Austria/Switzerland: Eisenacher Medien Erhardt Eisenacher +49 228 249 9860 info@eisenacher-medien.de Italy: Ngcombroker Giacomo Rotunno +39 370 101 4694 g.rotunno@ngcombroker.com Taiwan: Ringier Trade Media Sydney Lai +886 4 2329 7318 sydneylai@ringier.com.hk CIRCULATION Circulation Manager: Felicity Garbers +27 (0)21 701 1566 felicity.garbers@newmediapub.co.za PUBLISHING TEAM General Manager: Dev Naidoo Publishing Manager: Natalie Da Silva +27 (0)11 877 6281 natalie.dasilva@newmediapub.co.za Production Controller: Pam Moodley Art Director: David Kyslinger JOHANNESBURG OFFICE New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 877 6198 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published on behalf of Media24 by New Media Publishing (PTY) Ltd. MANAGING DIRECTOR Aileen Lamb CHIEF EXECUTIVE OFFICER Bridget McCarney EXECUTIVE DIRECTOR John Psillos NON EXECUTIVE DIRECTOR Irna van Zyl

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.

Assistant Editor: Aarifah Nosarka +27 (0)11 877 6209 aarifah.nosarka@newmediapub.co.za

HEAD OFFICE Managing director of Symrise South Africa; chairman of SAAFFI.

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

Kerusha Pillay

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

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

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

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Food Review | November/December August 2018 2018

March 7 – 9 Bellavita Expo

Warsaw, Poland www.bellavita.com

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Athens, Greece www.10times.com

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Dusseldorf, Germany www.prowein.com

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ia h Euras FoodTec Expo Bellavita

Entries now open for the 2019 New Product Competition

2019

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

NEWS fdt-Advert-88,5 mm (W) x 262 mm (H) trim - Repro.pdf

1

2018/11/07

14:58

EU AGRICULTURAL SAFEGUARD BURDENS SA CONSUMERS

food & drink technology Africa 2019 Contact info@mm-sa.com

C

M

Y

THE ASSOCIATION OF Meat Importers and Exporters (AIME) has raised concerns regarding the latest gazetted Agricultural safeguard levy of 35.3 per cent imposed on bone-in chicken cuts.

Europe, South Africa’s largest trading partner and a particularly important importer of many of our own agricultural products sees the Safeguard as a considerable blow to the preferential nature of its trade relations with South Africa. The costly effect will extend to already cash-strapped South African consumers. ‘Considering the current economic climate in South Africa, this could not come at a worse time,’ says Paul Matthew, CEO designate from AMIE. ‘SA via the Southern African Customs Union (SACU), in its misguided attempts to protect its domestic poultry industry, has once again imposed a tariff on imports which will be passed to local consumers.’

Matthew suggests it contradicts article 34.2 of the Economic Partnership Agreement (EPA) between South Africa and the EU, which clearly states trade actions imposed in terms of this agreement must have risen during the tenure of the agreement.

This is clearly not the case, as the alleged hardships caused to SA poultry pre-date the implementation of the EPA agreement. South Africa has thus violated these terms and is in serious breach of an international agreement.

Figures published by major players in the local poultry sector clearly reflect a highly profitable industry, generating huge shareholder returns and hardly in need of protection.

South Africa could also be liable, in that it has not adhered to the tariff implementation terms of the EPA, which clearly states that before any implementation of such a safeguard, the proposed trade measures must be referred to a joint EU/SACU Trade and Development Council for discussion. This step in the process was totally ignored and omitted according to Matthew’s knowledge.

CM

Tetra Pak launches total plant management service

MY

CY

CMY

K

food & drink technology Africa is the premier platform for the Southern African beverage, food and packaging industries. The established event serves as a trade fair, top-selling market place and future-oriented knowledge centre.

Shaping the future powered by Messe München drinktec

Bringing together partners for the Southern African market in the analytics, food & beverage and environmental technology, we are proudly co-located with:

8

Food Review | November/December 2018

THE NEW SERVICE starts with a detailed audit of all equipment and systems across a customer’s value chain.

The analysis, combined with Tetra Pak’s benchmark data on food manufacturing, enables specialists to identify opportunities and implement improvements across a customer’s entire operation. All Tetra Pak Plant Secure contracts come with targets around operational expenditure reduction and capital expenditure optimisation.

Dennis Jonsson, president and CEO of Tetra Pak Group explains, ‘Our investment in Industry 4.0 technologies such as artificial intelligence, automation and data velocity

enables us to better-support customers in the digital era.

Tetra Pak Plant Secure is a great example of how we use new technology to broaden our perspective and deliver bottomline benefits for our customers.’

Pilot projects have been carried out in the Americas and in Europe, delivering results that are above customer expectations.

An Americas-based dairy producer has reduced operational costs by more than 10 per cent in the first year of implementation and the project continues to deliver further savings.

Tetra Pak Plant Secure is being rolled out to all food and beverage companies around the world.

Seed visionary

has big plans for growth

Willa Rossouw

SEEDVISION, A JOINT venture between AGT Foods Africa and S&W, has announced the appointment of Willa Rossouw as commercial manager SeedVision to head up the production and sale of sunflower, grain sorghum and forage sorghum into Africa, the Middle East and Europe. ‘I am excited at the opportunity to turn SeedVision into one of the leading seed companies in the world,’ he notes.

‘With the backing of two powerhouses in AGT Foods Africa and S&W, I am confident we will take production of these very important crops to a new level. It is fantastic to be able to grow our farming and production in southern Africa. AGT will utilise its seed cleaning and warehousing facilities in Krugersdorp and production facilities in South Africa, Zambia and Tanzania, which are to be expanded throughout the continent.’

An all-new approach to rodenticides

Selontra

fdt Africa covers the entire food and beverage process chain – from raw materials and processing through to packaging and logistics.

Delegates can explore lab equipment, analysers and services, coupled to water and waste processing and treatment technologies.

Co-location of these three events maximises overlaps and synergies between the three sectors, giving an expected 6 000 visitors access to the latest technologies across the entire value chain.

This includes solutions to key industry concerns such as quality assurance, packaging, environmental issues and waste management.

FRY’S MAKES WAVES IN GLOBAL MARKETS THE FRY FAMILY Food Co. is showing impressive global growth with its range of chilled plant-based products. While the company has enjoyed success in various Australian and European markets, enormous growth in global demand for meat-free alternatives has seen the company’s international market demand increase dramatically.

It is increasing distribution of its portfolio to more than 8 000 supermarkets, specialty and chain stores in 30 countries, putting them well on track to achieving its mission of inspiring people to follow a more plantbased lifestyle. This increase in distribution includes the new relationship with Sainsbury’s in the UK, Costco in Australia and the opening of the US as a new market for the brand.

‘Reflecting rapid demand growth in the US and sustained interest from international markets, we’ve taken steps to significantly increase our production capacity,’ said Fry’s exports director Shaun Richardson.

‘These additions make it possible for us to support international launches, building on the recent introduction of our products to Sainsbury’s and Costco.’ •

®

Irrespective of the nature of your business, BASF offers you the latest technology in rodenticides. As a non-anticoagulant solution it is safer than existing rodenticides, but is also highly palatable. This results in Selontra® being an allencompassing solution to control even the toughest rodent population, ensuring peace of mind in your Integrated Pest Management (IPM) system.

Food and drink in focus FOOD & DRINK technology Africa (fdt Africa) will return to Johannesburg next year.

It brings the full lab-totable value chain in the food, beverage and packaging industry to sub Saharan Africa. Presented by leading international trade fair organiser, Messe Muenchen South Africa, the trade fair will be staged at the Gallagher Convention Centre in Midrand, South Africa from 9 to 11 July 2019. The event will be co-located with IFAT Africa - the premier environmental technology trade fair for water, sewage, refuse and recycling, and analytica Lab Africa, the international trade fair for laboratory testing, analysis, biotechnology and diagnostics.

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Works fast with less bait.

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Harmful. Selontra® is a registered trademark of BASF. Please refer to the product label for complete directions for use.

November/December 2018 | Food Review

9

EVENT

Get ready for

2019’S TASTE TRENDS TuttoFood, the not be missed agri-food event will be held in Milan, Italy from 6 to 9 May 2019. Now in its sixth year, the fair has become a key food and beverage reference exhibition for Italy and greater Europe.

H

eld at Milan’s cutting edge exhibition centre, fieramilano, the show gathers all Italian food champions and international players to exchange ideas on process innovation, technology and new

products. The show offers a specific focus on emerging consumer trends.

TuttoFood 2019 will feature 12 areas specialised by product category. These range from frozen foods to pasta; bakery to grocery and deli. It is complemented by two co-located events namely, Fruit Innovation, the global meeting point to discover cutting edge products, and Seeds & Chips, the global innovation forum for hi-tech solutions in agri-food. A full line up of meetings, workshops, training and information sessions completes the exhibition offering.

This is a strictly B2B event with impressive figures to back it up. Just over 2 850 exhibitors were present at the 2017 edition - 21 per cent from 40 different countries. The show has seen a 10 per

cent increase in terms of internationality compared to the previous edition. The most represented countries in terms of exhibitors are Spain, France, Germany, China and Greece. More than 80 000 professional visitors attended, with a 23 per cent international attendance from 141 different countries. The five most represented countries in terms of visitors were Spain, France, Germany, China and US. Over 18 400 buyers also attended, with 69 per cent of buyers from import and distribution; 13 per cent from large-scale distribution and retail, nine per cent from food service, five per cent from specialty stores and four per cent from e-commerce. •

TuttoFood - www.tuttofood.it/en

80.000 qualified buyers expected from all over the world Italian and international retailers present at the exhibition Several events in the city TUTTOFOOD is even more than this, it’s the largest international exhibition in Italy in the agri-food sector.

10

Food Review | November/December 2018

WHAT DO PIZZA AND ERP HAVE IN COMMON? The idea behind Aristotle’s philosophy that the whole is greater than the sum of its parts has always baffled me. If I have an 8-slice pizza and I add up all the slices, I still have one pizza. So how can one pizza be greater than its 8 slices?

Buil tt spe o deliv for cific fu er indu Man n stry ufa ction Dist cture ality r ribu tors s and .

Also, if I had 8 different liz ou reW toppings divided one per Yo ourk rp arce Wlo kplace slice, it gives me a very different experience than if the 8 toppings are spread evenly across the entire pizza.

Consider ERP, data and other business applications.

Three major parts. Each one on its own may have multiple ingredients but when used in a single end product, becomes a deliciously integrated whole. Separate them or not combine them properly and you’ll find disparate indicators that contradict almost any decision.

So when I look at SYSPRO, and how all its parts function in a cohesively integrated manner, I understand the wise man from ancient times.

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SY wit SPRO ht p by hat pe rovide s sim allow rso plif ing nal t you Pe y ou us a the n rs ir w d cu ers to ch o n Pe ork stom spa ali rs ce. ize zeon Ya

Bringing your business and its tools into a single integrated delivery s method to multiple r ve deli value d ss ERP RO usine you an interfaces allows any P S SY erm b c to ialists cifi ec g-t lon is spe by sp business user to make t d a th livere of de effi cient and confi dent Pro f e o r Futu ture Pro Fu decisions based on his or her particular appetite.

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Imagine if you delivered data from different sources depending on the user’s preferred delivery method and how risky it is to make decisions based on disparity.

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Slices on top of each other rather than organised in a nice circular pie do not seem appealing.

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a tion En itiza igent Dig tell IoT, le te in as ab Integra s such arning ice e Le .

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I realised that it isn’t about the logical mathematical equation that is easy for my analytical brain to grasp, but rather how the parts make up the whole.

H

W ay ou r Way It Y our Y e t I av ve

Ap to latfor u m an se, p tha d e ers t’s mp on eas ow aliz y erin ed g.

It didn’t make any sense …until it just did.

I get excited when I think about SYSPRO’s ability to house all data elements into a single entity such as MS SQL Server or even SQL services in the cloud, all being rendered into a number of interfaces that allow me to consolidate IoT devices and other new-age technologies Action into a single, unified entity. a Acble

When I get hungry, a whole pie looks a lot better than a single slice. I may only need one slice for me, but when I bring my family into the equation, I need a pizza with many slices.

So next time you’re about to sink your teeth into a pizza, remember that a good ERP system is greater than the sum of its functions, integration framework and data components.

And that the best topping of all is the wider team that consists of staff and partners in a global circle of never-ending completeness.

Author: Gavin Verrenye

For the recipe to successful ERP implementation, send an email: info@za.syspro.com or contact us on: 011 461 1000

SYSPRO AFRICA

@SYSPRO_Africa

za.syspro.com

Copyright © 2018 SYSPRO (Pty) Ltd. All rights reserved. All brand and product names are trademarks or registered trademarks of their respective holders.

OSFF 715679

EVENT

KEY INSIGHTS FROM THE INTERNATIONAL FRONT Food Review asked Vincent Nel to share some of his take homes from the event. The trip was awarded as top prize for Futurelife’s winning entry to the 2017 Food Review/ Symrise New Product Competition.

I

was lucky enough to be invited to attend SIAL on behalf of Futurelife, one of South Africa’s leading innovators in the health food sector. The trip was short but exciting.

Food Review editor Maryke Foulds and I spent three days in Paris, considered by many to be one of the most beautiful cities in the word. It breathes its passion for food: from the early-morning fresh fish and produce stands, to Nutella crepe vendors in parks.

The exhibition itself is divided into several sections focused on all aspects related to the food and beverage industry. Innovations in confectionary, cured meats, organic ingredients and processing equipment - coupled to a myriad of newly launched products are spread out across eight massive halls.

I was glad I brought comfortable shoes: the event involves a lot of walking.

Futurelife has always prided itself in providing products that not only taste great, but benefit consumers in some way. Walking the halls, it became clear that as a company we are on the right track. It was also great to see that South African brands are on par with international brands. On some issues, we’re actually ahead of the curve!

These types of events are a brilliant way for local brands to showcase quality products and concepts to a large international community.

The buy-in from retailers and distributors

from different countries is incredible. I left the show inspired and excited to share new ideas and bring back quality insights from the international front. Many conversations were had; business cards shared, and most importantly, many a delicious sample tasted!

This trip was whirlwind of excitement. I am very grateful for the time I got to spend at this lovely expo in this beautiful city. A special thanks to Maryke from Food Review for being an amazing hostess and showing me the ropes and to Alexandre Lasserre from Business France for the invitation and making the arrangements.•

Vincent Nel

SIAL PARIS 2018 IN FIGURES • 7 200 exhibitors from 119 countries • More than 310 000 professionals attended • 73 per cent visitors from outside • France (almost 200 countries) 650 start-ups 2 355 innovations submitted for the SIAL Innovation Awards 135 official delegations, 26 government representatives More than half the exhibitors have already booked their place for 2020.

SIAL ROCKS PLANET FOOD! On October 21, the doors to SIAL Paris, the international food exhibition for food service professionals opened. The show promised and delivered, five exciting days filled with new ingredients, recipes, flavours and innovative products from the four corners of the world.

By Maryke Foulds

‘

It is truly the global think-tank and international laboratory for food innovation,’ enthuses Nicolas Trentesaux, SIAL network director. ‘The event offers a unique and comprehensive melting pot of experiences across the entire food universe. There was a window of visibility for everyone.’

12

Food Review | November/December 2018

This year, 2 355 innovations were submitted for the SIAL Innovation Awards. ‘We succeeded in setting the bar higher.

The show promoted more than 400 000 products over an area equivalent to 100 supermarkets laid out end-to-end,’ he notes. A strong presence and investment on the part of professionals are necessary

at a time when the agri-food industry is entering a major transition phase.

Customer expectations in terms of health, authenticity, transparency and eating well are growing and industry must grow with it. By 2050 the sector must feed 100 million people worldwide – a challenging task.

The innovation event depicted future food

EVENT 1 2 trends in the foodtech space.

Future Lab, a new event, was dedicated to food forecasting and was a real hit with the public.

An experiential tunnel, a rising start-ups space and virtual reality concepts formed part of Future Lab and enabled visitors to project themselves ahead to what the food planet will look like by 2030.

Innovation at SIAL Paris 2018, was also about offering an exceptional showcase for original ideas and concepts that will soon be hitting the shelves in the food stores. SIAL Innovation promoted products whose justification and characteristics are perfectly aligned with this logic of transition toward greater truth, taste and meaning.

This was also reflected in the Alternative Food sector and Forum, dedicated to an era of new, healthier food. SIAL Paris will be back from 18 to 22 October 2020. Don’t miss it! •

Ideas, discoveries and inspirations launched at 2018’s event will continue to resonate in the food industry

3

4

5

6

1. There were 38 stands on the South African pavilion at SIAL this year 2. Alexandre Laserre of Business France with Gordon Gleimius of the dti 3. Archer Daniels Midland (ADM) and Wild Flavors and Speciality Ingredient’s Ulrike Martin, head of product management Jochen Kistner and vice president marketing Jochen Heininger 4. Mardouw’s exquisite bottles of olive oil 5. Mike Duxberry of Carara Agro Processing 6.Brenda Wilkinson of Rio Largo Olive Estate

FOOD INGREDIENTS

November/December 2018 | Food Review

13

A D D I T I V E S & B U L K I N G AG E N T S

REVOLUTIONISE YOUR INGREDIENT LIST When lowering cost and convenience during manufacturing, instant starches could be the answer for chefs and food manufacturers. Convenience and functionality aren’t the only criteria for choosing ingredients. Consumers want to know where their food comes from and how it is processed.

T

ongaat Hulett Starch’s (Tongaat) range of modified food starches are produced using locally sourced non-GMO waxy maize. The company works closely with maize farmers to ensure the highest level of purity. Farming protocols that reduce the risk of contamination of waxy maize with normal or GM maize surpass standards applied in the US. The

“Tongaat Hulett Starch is assessing the potential to manufacture label friendly modified starches. This will allow manufacturers to utilise a starch with the functionality of modified starches, but without the need for an E number”

focus on locally manufactured starch ingredients also benefits local employment - from farm to fork.

Maize is tested from seed to silo and then again when received at the plant. The product is processed at the Meyerton facility, which is ISO accredited for food safety and quality. The University of the Free State conducts independent tests further assuring customers of the highest quality non-GMO raw material inputs.

The latest product to be added to the existing portfolio of waxy maize-based food starches is Stygel AWH – an instant modified waxy corn starch, which is crosslinked and stabilised.

It hydrates quickly in cold water or milk to form a smooth, non-gelling glossy

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Food Review | November/December 2018

BENEFITS OF STYGEL AWH • Cold water swelling • Retortable • Can be used in applications that include a cooking/baking stage • Medium to high viscosity.

paste. To obtain the best results you can mix Stygel AWH with other dry ingredients, prior to adding liquid.

Stewart Krook, marketing director of Tongaat Hulett Starch explains, ‘We continue to add locally produced ingredients to the South African market so they can replace imported product.

These items lead to better price stability and lower cost to local food manufacturers. Benefits can be passed onto the consumer.’

Tongaat is also assessing the potential to manufacture label friendly modified starches. This will allow manufacturers to utilise a starch with the functionality of

modified starches, but without the need for an E number.

Stygel AWH, with its freeze thaw stability, tolerance for heat, shear and high acidity is suitable for applications at pH levels as low as 2.5.

Some applications where Stygel AWH would be suitable include fruit pie fillings, frozen food, cold process mayonnaise, salad dressing, dry mixes, bakery mixes, meat fillings, frozen dough, canned foods and sauces. The product is available in 20kg moisture barrier and multi wall paper sacks. The recommended labelling to be used is modified starch or modified corn starch and/or E1422.

‘For further details and the use of Stygel AWH in your application, the technical services team at Tongaat are available to visit factories and discuss ingredients that best suit a particular application,’ Krook concludes •

Tongaat Hulett Starch – www.tongaathulettstarch.co.za

INTRODUCING NEW STYGEL AWH

SAMPLES AVAILABLE NOW!

PRE-GELATINISED MODIFIED WAXY MAIZE STARCH Stygel AWH is a pre-gelatinised, cross-linked and stabilised waxy cornstarch that hydrates quickly in cold water or milk to form smooth, non gelling glossy pastes. To obtain the best results, mix Stygel AWH with other dry ingredients, prior to adding liquid.

Stygel AWH is freeze thaw stable, has high tolerance for heat and shear, is suitable for applications with a pH as low as 2.5, and is available in 20kg moisture barrier, multi-wall paper sacks.

For further details on this and our full range, our Technical Services team are always available to discuss ingredients that deliver best results for your particular application.

www.tongaathulettstarch.co.za FSSC 22000 : ISO 9001: Halaal : Kosher TH1118FR

A D D I T I V E S & B U L K I N G AG E N T S

Starches bring health and cost benefits to table

European natural starch specialist, Kröner-Stärke has developed an exciting range of clean label, native, pre-gelatinised starches and flours to boost the health credentials of many food products.

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hese ingredients offer a costeffective solution for the food industry at a time when increases in raw materials are squeezing price and profit margins. Consistently produced without the use of chemicals in a tightlycontrolled and transparent process, many are available in organic form. The versatile functionality of raw materials can often lead to cost-effective production runs in bakery or ready meals by replacing expensive and less naturally produced ingredients.

Food manufacturers looking to improve profit margins, but not relinquish functionality, can substitute potato flakes with a flaky wheat starch such as Pomgel.

It features excellent dispersion properties; can achieve lump-free mixing and offers high water-binding capacity, keeping bread and bakery products fresher for longer. It also contains no additives (unlike many potato flakes). It is a clean-label product, declared simply as wheat starch on labelling.

Other expensive ingredients, such as organic corn starch, can be replaced by organic wheat starch. A gluten-free version, Sanostar, a wheat starch suitable for coeliacs, is also available. This product has excellent baking properties and excellent sensory profile, when compared to organic corn starch. It is price competitive, with

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Food Review | November/December 2018

excellent availability. This results in a robust and reliable supply chain for food producers. Organic wheat starches are completely free of GMO. In the bakery sector, Kröner-Stärke’s pre-gelatinised wheat flour is ideal for supporting new product development in fine bakery and yeast-raised dough, choux paste, bread and small baked goods. Just declared as wheat flour, it increases water absorption and improves dough hydration.

It also provides good viscosity and texture control. Finished products benefit from extended shelf life. Current discussions regarding the labelling of enzymes has resulted in pre-gelatinised flours gaining popularity.

In line with consumer trends, bakery producers seeking an alternative to wheat flour can incorporate the firm’s pregelatinised rice flour R90 into recipes instead. It offers a perfect replacement solution for emulsifiers, used for freshkeeping and performs brilliantly in dry baked goods such as flan cases, pound cakes and sponge cakes. The broad functionality of rice flour includes dough and emulsion stabilisation, fine crumb structure and texture control. Combine this with its ability to keep goods fresher for longer and you have a very hardworking ingredient giving a good return on investment.

A multi-purpose egg replacer Regg-EX, is 100 per cent clean label and based on specially selected quality flours and untreated spring water. It allows bakery specialists to avoid the full impact of the rise in egg prices by retaining the binding and relaxing functionality of eggs with up to a 100 per cent replacement in actual egg content. It is particularly successful in pound cakes, muffins and milk rolls.

The ready-meal sector is also trying to make products healthier, whilst keeping control of costs. The company has perfected pre-gelatinised and hot swelling starches with wide ranging functionality that can be used to replace modified starches in applications such as mayonnaise, sauces, fillings, dairy products, soups and batters.

Kröner-Stärke’s extensive starch range includes Toogel - a cold water swelling starch that binds large amounts of liquid to act as a thickening agent and stabiliser of batters, doughs and emulsions as well as a clean-label-stabiliser in cream and bakery fillings. Stikker - a native, hot swelling starch has been specifically created as an ingredient for clean label batters or for coating meat, fish and vegetable products.

Product development manager Maren Wiese explains, ‘Our ingredients offer full clean label credentials. We offer the food industry healthy, cost-effective functional alternatives to enzymes, emulsifiers, modified starches and stabilisers. At a time when many companies need to combine innovation with cost savings, we believe using specialist starches and flours offers a fantastic alternative. If we don’t have the exact product, we will work closely with clients to deliver a bespoke solution for them.’

Innovative thinking and adaptability is going to be key for food sectors facing raw material price fluctuations. The ability to substitute certain functional ingredients for versatile and possibly cheaper versions while providing clean label declarations and high levels of transparency might just be the deciding factor in grabbing an extra share of the food market. •

Kröner-Stärke www.kroener-staerke.de

Innovation In Action

Innovations that deliver superior equipment and performance

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With manufacturing facilities and sales offices worldwide, Heat and Control supports manufacturers with experience, expertise and resources to develop the most value driven and efficient solutions for any food production challenge.

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F O O D P R O C E S S I N G T E C H N O L O GY

HPP SERVES THE FOOD INDUSTRY

Hiperbaric In-Bulk technology - specifically designed for the beverage industry

Euromonitor reports two key trends for the local food and beverage industry in 2019. Manufacturers will continue to save water, and consumers remain interested in ways to combat obesity through healthy eating.

H

iperbaric has been aware of these trends since 1999. Its ground breaking technology, high pressure processing (HPP) can meet these demands.

Freshness, food-safety, increased shelflife, improved nutritional and sensorial quality of food without chemical additives or high temperature treatments are now all possible.

HPP is a non-thermal technology for the preservation of food. It applies high hydrostatic pressure (up to 6 000 bar) to inactivate pathogens and food-borne microorganisms. It is applied instantaneously

and homogeneously to products. This achieves 100 per cent of consumer requirements in a few minutes.

Hiperbaric offers two different types of machines: regular or In-Pack technology as well as the recently launched InBulk technology, which was specifically designed for beverages.

The capacity of In-Pack machines range from 55 to 525 litres (200 to 3 000kg/h) of food or drinks processed in previously packed but different batches.

The technology, already consolidated in countries such as the US, UK, Australia and

Japan, allows the guaranteed processing of fruits, vegetables, meat products, dairy products, fish, seafood, ready-to-eat foods, sauces and dips, baby food and pet food. Restrictions regarding the size or shape of the packaging of the HPP product are minimal.

GLOBAL LEADER IN HPP TECHNOLOGY

Hiperbaric is the global leader in design, production and manufacture of high pressure equipment for food processing. HPP is a preservation technology that maintains food freshness and offers safe products with a longer shelf life.

www.hiperbaric.com

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Food Review | November/December 2018

F O O D P R O C E S S I N G T E C H N O L O GY

DID YOU KNOW Mindful Choices: The Key Food Driver for 2018 published by Innova Market Insights notes that during 2018 consumers focused their attention on production, packaging and labelling of foodstuffs. Data indicates four out of 10 consumers significantly increased demand for healthier products, while seven out of 10 consumers pay attention to ingredients, sell-by-dates and nutritional information.

HPP processes are suited to all types of packaging i.e. in bottles, pouches, bags, tubes - even vacuum or MAP packaging.

To apply this technology, it is important to maximise the filling ratio and ensure resistant sealing of packaging, before, during and after HPP treatment. Plastic materials are considered best, due to their flexibility.

In-Bulk machines were developed and launched

by Hiperbaric in September 2017 with vessel capacities of 525 and 1 050 litres respectively. Units can process up to 10 000 litres per hour. Hiperbaric In-Bulk machines work semi-continuously and product is processed before packaging.

This simplifies production, reduces costs, improves final yield (90 per cent filling ratio), and offers a choice in the kind of final packaging used. There are currently no restrictions in material i.e. glass, bricks, or its shape or size.

This new technology has been developed thanks to the incessant work in Hiperbaric 135, an example of In-Pack technology

research and development of Hiperbaric.

The company continually analyses trends and developments in high pressure processing equipment. Currently, 270 machines are installed in 40 countries.

In South Africa, companies such as Westfalia Fruit, In2foods and Babylonstoren are processing products such as guacamole and juices with Hiperbaric HPP technology.

Processing high quality raw materials such as vegetables will benefit from HPP technology in order to develop competitive commercial products. •

Hiperbaric – www.hiperbaric.com

Your coolest refrigerant partner Whatever your refrigerant application, wherever you are, Afrox can meet your needs for delivery, handling and management of refrigerant gases, from traditional fluorocarbons to natural refrigerants including R744, R717 and the latest environmentally friendly HFO range of gases.

Our products are vital for the refrigeration industry, whether it be in air-conditioning or for chilling applications; our superior quality affords our customers peace of mind.

Afrox believes in a cleaner tomorrow and we are committed to the responsible use of natural resources, the development of clean technologies and the replacement of harmful substances with more eco-friendly alternatives. We have the expertise to help you reclaim and reuse refrigerants wherever possible.

Together with our global partners, we continue to identify alternatives to hydrochlorofluorocarbon (HCFC) and hydrofluorocarbons (HFC). Our aim is to provide products that offer satisfactory cooling performance with zero ozone depletion potential and lower global warming potential. Developed by Arkema, Forane® R427A is an ideal retrofit solution

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Refrigerant Advertorial 130x177.indd 1

Shop online: www.afroxshop.co.za

for many existing R22 systems. We are also focusing on the fourth generation fluorine based refrigerants (HFOs) used for the replacement of HFCs that have a high global warming potential (GWP).

Afrox prides itself on not only superior quality of refrigerants but also its experience in handling refrigerant gases and we can provide support and guidance to our customers relating to all aspects of these gases.

Shop online at www.afroxshop.co.za or visit www.afrox.com for product information and safety recommendations.

Alternatively you can call our Customer Service Centre on 0860 020202.

It’s all good with quality you can trust.

www.afrox.com

2018/04/17 3:21 PM

November/December 2018 | Food Review

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F O O D P R O C E S S I N G T E C H N O L O GY

Entotherm Heat Pods kill all stages of an insect’s lifecycle

Heat treatments for pests Hit all your inspection targets

If there is one thing we’ve learnt from the Listeriosis outbreak in 2018 it’s that machinery and equipment in the food processing industry must be scrupulously cleaned.

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Metal Detection Improve inspection results with the world’s only multi-spectrum metal detector. CEIA’s unique technology achieves the highest sensitivity to smaller metal particles by applying a broad spectrum of frequencies simultaneously and continuously. Easily and accurately distinguish between metal contaminants and product effects with no reduction in sensitivity.

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Food Review | November/December 2018

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6/11/2018 11:29:25 AM

here is a problem however: Machinery and equipment involved in food processing is very seldom shut down and dismantled completely, due to production demands.

This means food residue can build up inside machinery, providing a breeding ground for pests such as cockroaches.

In other industries, a solution would be simple: spray or bait for cockroaches until the infestation is resolved. In the food manufacturing environment the use of pesticides is however prohibited.

Cockroaches may be tiny, but their impact on a food manufacturer could be huge. An infestation will damage reputation and revenue, and may result in fines or forced closure.

Rentokil combines a deep understanding of pest behaviour with innovative products developed by its respected research and development centre. Entotherm heat treatment, which kills pest insects through the effects of thermal energy, is one such development.

Rentokil’s portable, chemical-free heat pod is a quick and effective treatment, which is used to treat all types of pest insects through the controlled application of heat.

Entotherm Heat Pods kill all stages of an insect’s lifecycle from egg to adult inside the pod, making it a fast acting, cost-effective way to manage pest infestations.

The chemical-free heat remedy reaches all areas of insectinfested equipment.

Designed by Rentokil to be set up with minimal fuss on premises, the product offers the ease and convenience of on-site treatment, eliminating the risk of damage to items during transport. The adaptability of the Flexible Entotherm Heat Pod allows Rentokil to treat irregularly shaped items such as process equipment or bakery machinery. The treatment is monitored remotely via a laptop, producing a computer-generated graph as proof of successful heat exposure for the required length of time. Insect-infested items are heated to eradicate pests, but not at temperatures high enough to cause any damage to items in the pod. •

Rentokil – www.rentokil.co.za

F O O D P R O C E S S I N G T E C H N O L O GY

THE CASE FOR JET COOK TECHNOLOGY DC Norris recently installed its revolutionary Jet CookTM System at two of South Africa’s leading food and drink companies. This world-changing technology is starting to have a dramatic impact on the global industry.

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ake 5, South Africa’s leading Take 5’s system is capable of producing producer of Maheu and Mabele, has 108 tonnes of Maheu in six hours, an taken full ownership of its new amount which previously took them up 18 000l per hour Jet Cook Steam Infusion to 11 days. It can produce 6 000 litres of System. The entire system was product in only 20 minutes designed, manufactured and with a single vessel. It is installed by DC Norris in operated by one person, less than six months to making it the world’s the delight of fastest and simplest During a recent installation the customer.

Maheu system. with local brand owner Tiger ‘A new dawn has It replaces 14 Brands, DC Norris replaced 10m of emerged in the existing steam heat exchangers with a single Multi Inprocessing of vessels and Line Jet Cook System. Nutritional value, great taste and colour are important Maheu. The speed as many as 12 considerations when manufacturing and quality of the operators. DC infant food. The Jet Cook finished product Norris’ system has system delivers these benefits is world class,’ says a footprint of only coupled to dramatically increased yield. operations director and 4 x 7m and consists owner Mark du Preez. of four patented Multi ‘We are delighted with In-Line Jet Cook units. In the design and the simple operation, it is capable operation of the system. The of cooking and hydrating maize, product knowledge from the Jet Cook cassava and sorghum flour in single team has been invaluable in getting our figure minutes. new system commissioned and producing The Jet Cook will use between 50 and sellable products within a week.’

75 per cent less energy than the company’s old systems with zero burnon. This is a huge benefit in countries ABOUT JET COOK TECHNOLOGY where water is expensive and in short DCN’s Multi In-Line system can supply, dramatically reducing cleaning requirements, labour and downtime. combine as many as four Jet Cook A specially designed 1 000l Powder Steam Infusion Units in sequence.

Induction System entrains 600kg of maize Each unit is individually controlled, flour into the liquid process flow in two adding the required amount of minutes. It simultaneously heats, hydrates heat and shear, which results in the and cooks out the mix in single figure desired finished product. minutes. The entire process is controlled Steam is atomised at high pressure by the patented DC Norris Recipe directly into products. As steam Management software. •

DID YOU KNOW?

collapses, it creates a partial vacuum and pulls product through the Jet Cook units back into the vessel.

The system can heat, pump and mix products from 10°C to an excess of 145°C in a single pass at flow rates between 1 000 and 24 000 litres p/h in less than two metres.

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Food Review | November/December 2018

DC Norris and Company has won the top futuristic technology Future in Focus award at Gulfood for its multi-inline JetCook Steam Infusion system. This is the same system installed at Take 5 Beverages in Vereeniging.

DC Norris – www.dcnorris.co.za

1

2 1 and 2: Manufacturers recognise the many benefits of the system, chiefly the ability to quadruple throughput and reduce energy by up to 75 per cent

NOVEMBER 2018 THE OFFICIAL NEWSLETTER OF THE SOUTH AFRICAN NATIONAL BOTTLED WATER ASSOCIATION

Make a Clear Choice SAFE DISTRIBUTION PRACTICES

CERTIFIED SAFE AND SUSTAINABLE WATER SOURCE

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

SEAL OF QUALITY, SAFETY AND AUTHENTICITY

AUDITED SANBWA BOTTLED WATER STANDARD

AS

K “W

ADHERENCE TO FOOD LEGISLATION

HY N

” ?

T O

TESTED FOR PURITY

ADHERENCE TO HYGIENIC FACTORY DESIGN AND OPERATION

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

Ripples & Waves

Chairman’s Address October 2018

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OR MY OPENING address at the AGM held in Johannesburg I raised the issue of “What is the new normal for SANBWA?” The following issues come to mind: • Is it operating in a water-constrained economy where bottled water is erroneously considered a human right and not a packaged beverage?

• Is it where health and safety concerns are overlooked to fulfil a perceived freefor-all market?

• Is it where our partners – those who provide the packaging we need – are equally under threat?

That South Africa is a water-constrained economy is very real. In 2002 the Department of Water Affairs carried out a study ‘The National Water Resource Strategy’.

It concluded that 98 per cent of our water resource has been allocated.

Sixteen years down the road it is over 100 per cent. This means water shortages will be a recurring occurrence – expect more Gauteng and Cape Town scenarios.

This will be good for our industry as demand for bottled water will increase. The Cape Town drought restrictions are probably the reason for our above-normal increase of sales nationally of 8.3 per cent. It was predicted to have been about four per cent, and national income shortages should have made it even lower than four per cent.

We have seen a big increase in the number of new labels, many being under-counter or home-based reverse osmosis (RO) prepared waters. The great majority do not conform to Packaged Water Legislation, and Charlotte and Glenda have been under pressure to get these corrected.

Down here in the Cape we have even seen unlabelled five litre cans in Pick and Pay, after their supplier, not a SANBWA member, ran out of labels!

Another recent example was of a water from OR Tambo’s ‘Slow Lounge’ calling itself ‘Mineral Water’. On the back label it is RO, UV and ozonated. The bottle is also silk-screen printed, which makes it non-recyclable, but there is a whole lot of green-washing on the label that bottles will be collected and recycled. We know these bottles will be discarded by waste pickers as they will not be accepted by PET recyclers.

The backlash against plastic is increasing in volume and frenzy.

Just this week I heard the plastic salvage ship is about to start corralling the ‘Great Pacific Plastic Gyre’; I still need to find out what they plan to do with the plastic they collect. One of our challenges in the coming years will be to further increase, from the current excellent figure of 65 per cent, the amount of PET that is recycled. Dark coloured bottles and ink printing on the bottles, both which result in the bottles being discarded by waste-pickers, will soon be frowned upon and regarded as bad practice.

As soon as Charlotte and Lu-Marie have finished our new Guidelines and Standards, Charlotte will be tackling ‘Design for Recycling’ and developing a bottle rating system. This will be our new normal!

Yours in quality John Weaver

2

AquaBella once again provided water to refresh tasters at the Platter’s SA Wine Guide’s annual Wines of the Year Tasting. Just under 650 wines were tasted blind over two and a half days to identify which would be the recipients of the Guide’s highest accolade, Five Stars.

Recent figures released by the European Federation of Bottled Waters (EFBW) show that the global market for packaged water has grown at a faster rate than soft drinks, and will continue to do so until 2022.

According to EFBW, over the past five years (2012 - 2017), packaged water grew 5.7 per cent, bulk/HOD water grew by five per cent, and flavoured and enhanced waters grew by 6.4 per cent versus carbonated soft drinks, which shrank 0.2 per cent and JNSDs which shrank 0.5 per cent.

The growth rates for the next five years (2017 - 2022) are expected to come in at 5.9 per cent for packaged water, 5.4 per cent for bulk/HOD water and 4.9 per cent for flavoured and enhanced waters versus 1.3 per cent for carbonated soft drinks and 2.4 per cent for JNSDs. The EFBW concluded that, globally, carbonated soft drinks, juices and most other soft drinks – except for energy drinks – are stagnant or in decline. This, as well as the fact that all water categories are growing strongly, is being driven by the health and wellness agenda. However, it pointed out, much of this growth is outside Europe, predominantly in the US, India, China and other Asian and middle Eastern countries.

Ripples & Waves

SANBWA AGM Feedback

SANBWA’s AGM took place in Johannesburg two months ago. In addition to allowing the organisation to fulfil its legal obligations, attendees elected the organisation’s directors for the financial year. Congratulations to Arno Stegen, Casper Durand, Leslee Durr and Wendy Anderson. Welcome again to John Weaver whose tenure as SANBWA chairman was extended for another year.

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HE AGM WAS followed by an information session, comprising presentations on areas of interest for those in the bottled water and allied industries.

As mentioned earlier, challenges facing the industry were the topic of John Weaver’s presentation called ‘SANBWA – Adapting to the New Normal.’ After highlighting several issues and proposing potential solutions, John concluded that to stay afloat in the sea of challenges presented by the new normal, industry should collectively prioritise four areas: • Sustaining the bottled water industry by protecting our sources.

• Maintain the boundaries between product categories offered by legislation.

• Ensure quality excellence and safety of our products through adherence to the SANBWA standard.

• Ensure end-producer responsibility by taking care of our waste.

Chandru Wadhwani, joint managing director of Extrupet, one of SANBWA’s affiliate

members, unpacked one of the challenges mentioned by John in a presentation entitled ‘Focus on Design – Beauty and Bust in an age of Anti-Plastic Packaging.’

One of the critical points informing his presentation is that Section 4.2.1 Product, Material and Input Taxes of the National Environmental Management Waste Act shifts responsibility for waste generation from consumers to producers. The rationale is that consumers often have little control over the amount of waste associated with the products they purchase. Instead, such decisions often rest with producers, who can reduce waste generation by changing the inputs or materials used in their products, or by re-thinking product design.

Chandru stressed that the environmental cost of disposal needs to be factored in when considering the life cycle analysis of plastic packaging, and that design for recycling is essential to mitigate government taxes and consumer push back. He also strongly urged bottlers to adopt the new order as an opportunity.

In his presentation, Gareth Pearson, CEO of BMI Research, said there are several trends impacting the country’s bottled water industry: • Bottled water is economically priced versus other non-alcoholic ready-todrinks.

• There is increased health awareness and changing consumer lifestyles.

• Volumes were boosted during the drought due to the variety of uses for still bottled water.

• The drought continued to cause a shift to larger pack sizes of still water.

• Sugar tax also worked in favour of bottled water.

The impact of these could be seen in several of the facts and figures he shared about South Africa’s beverage market, some feature in this optimistic slide.

Finally, one of the most exciting items on the agenda of both functions was the introduction to the new version (version 4) of SANBWA’s Bottled Water Standard by consultant, Lu-Marie Sobey.

THIRSTY4Summer kicks off

Together with the Walkerville community and Walkerville Sports Society, Bené Natural Spring Water hosted a Conservation Walk recently to clear the farm on which its source is located of illegal animal snares. According to Wendy Anderson, a SANBWA director and one of the owners of Bené, the number of snares in the area has increased dramatically.

The Conservation Walk provided an opportunity for Bené to educate its staff and members of nearby communities on the different snares and why setting them is illegal. The Bené team now regularly ‘sweeps’ the farm to remove snares, and is happy to report the initiative is definitely making an impact.

3

One of the challenges of any brand serving millennials in the digital era is personalising authentic content that speaks directly to them, while engaging and involving them in the brand journey. The THIRSTI4Summer campaign achieved just that by integrating print, digital technology and social media. Critical to the THIRSTI4Summer campaign was a ground-breaking interactive label featuring a scannable Facebook Messenger Code. This allowed consumers to connect with THIRSTI on Facebook Messenger via their smartphones, and engage with a sophisticated ChatBot. Driven by artificial intelligence (AI) software and able to personalise engagement, the ChatBot advised consumers on hydration and facilitated entry into the competition element of the campaign. The result?

A staggering 45 per cent yearon-year increase in sales for campaign’s duration.

Ripples & Waves Time to find truth and balance in myriad anti-plastic messages

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t is time to find truth and balance in the myriad calls for plastics to be replaced with alternatives or degradable versions.

If we don’t, we risk setting policies, formulating regulations, enacting legislation and investing in technologies that will do more harm than good.

This is the view of South African National Bottled Water Association executive director, Charlotte Metcalf, in response to the wave of anti-plastic sentiment rippling across the globe.

Most of South Africa’s bottled waters are bottled in PET bottles.

Metcalf doesn’t dispute the fact that plastic in all its forms is one of the major pollutants of our water bodies and landmasses. Nor does she argue against the fact that ways must be found to curtail that pollution.

She does maintain that outright bans, or the adoption of unproven and untested alternatives, are grossly overrated as solutions to plastic pollution. Worse, she says, is these are often knee-jerk reactions to the comments made by those who should know better, who should take responsibility for educating and informing the world’s citizens – the media, opinion makers and thought leaders.

As an example, she points to a campaign launched recently by the South African arm of a well-respected international non-governmental organisation working in the field of the wilderness preservation and the reduction of human impact on the environment. The campaign’s cornerstone is that only 16 per cent of plastics in South Africa are recycled. But, for 2017, Plastics|SA reported that 43.7 per cent of all plastic in South Africa was recycled, while PETCO’s post-consumer recycling rate for PET was 65 per cent.

‘That’s math that just doesn’t add up,’ she says.

‘Adding insult to injury is that, when asked, the NGO refused to disclose the source of that 16 per cent. Plastics|SA and PETCO’s figures are, however, audited and available for scrutiny.’

The campaign also ranks water bottles in fourth position on its Top 10 list of South Africa’s plastics offenders. However, according to BMi Research, the non-alcoholic beverage market excluding dairy amounted to 5 754.1 million litres while the bottled water market accounted for just 543.7 million litres.

‘How an industry that bottles less water in a year than the City of Cape Town uses in a day, at the height of the Day Zero campaign, manages to make the Top 10 Plastic Offenders list but which packages 5 668.7 billion litres of fizzy drinks, iced teas and energy drinks doesn’t is beyond my comprehension,’ notes Metcalf.

Leaving the issue of misquoted statistics aside, how do the alternatives stack up? Let’s consider three: biodegradable plastics like oxo-biodegradable plastics, shop floor or counter-top water filling stations, and outright bans on plastic.

• Oxo-biodegradable plastics Simply stated, oxo-biodegradable plastics are conventional polyolefin plastics to which small amounts of metal salts have been added to mimic biodegradation. In truth, however, these additives only facilitate a fragmentation of the materials, which do not fully degrade but break down into very small fragments that remain in the environment, and are available for potential ingestion by animals.

• Shop floor or counter-top water filling stations In recent years, a number of packaged drinking water ‘innovations’ have been launched in South Africa. These include bench-top filtering systems used in the hospitality industry (‘Grolsch’ bottle), and companies that refill containers with either filtered, treated or nontreated waters (such as water that has been through reverse osmosis and ozonated water), often inside retail outlets.

However, they cannot substantiate their claims of providing good quality water, beating the drought (an important consideration in South Africa today), and beating plastic.

Research from the UK has proven that drinking from a refillable water bottle can be ‘many times worse than licking your dog’s bowl’ in terms of the amount of bacteria it will bring you into contact with. Additionally, most of these systems source their water from the municipal supply and therefore afford no drought relief; plus their cleaning and sterilisation cycles are water-expensive.

• Ban plastic, let’s substitute with glass or tin Switching to glass or tin bottles, jars, lunchboxes etc is not a sustainable or safe solution to decreasing the industry’s reliance on PET. Trucost, an American organisation helping companies and investors to achieve success by understanding environmental issues in business terms, estimates that substituting plastic in consumer products and packaging with alternatives that perform the same function would increase environmental costs from $139 billion to a total of $533 billion.

4

In most cases, the environmental cost per kilogramme of alternative material is less than that of plastic. However, on average over Charlotte Metcalf four times more alternative material is needed (by weight) to perform the same function. Extrapolating to the entire consumer goods sector, over 342 Mt of alternative material would be needed to replace the 84Mt of plastic used in consumer products and packaging in 2015. This has major implications for costs and environmental impacts associated with manufacturing (such as raw material, energy and water use) as well as distribution.

‘It really is time to find truth and balance in the myriad calls for plastics to be replaced with alternatives or degradable versions,’ Metcalf says.

‘In July this year, Plastics|SA released plastics recycling figures for 2017 showing that, for the seventh year running, plastics recycling in South Africa had continued to grow, with more than 334 727 tonnes recycled back into raw material. This gives South Africa an input recycling rate of 43.7 per cent - well above that of Europe’s recycling rate that currently sits at 31.1 per cent.

‘Importantly, too, recycling is helping create jobs – even if most are informal. Plastics|SA says plastics recycling sustained 5837 formal jobs in 2017 in recycling factories. PETCO estimates that 85 per cent of its bottles collected for recycling comes from the informal sector and PET recycling creates 64 000 income-generating opportunities.

‘So, I ask again, what do you want to do?

Switch to glass to reduce the amount of plastic used in South Africa but watch energy, carbon and water footprints increase? Or use your plastic responsibly, recycle and help retain 60 000+ jobs?

‘The volume of waste – so much of it plastic – that lines our beaches distresses me. But knee-jerk reactions like complete bans, are not the answer. A holistic strategy that results in investing in solutions that encourage behaviour change coupled with the implementation of considered, well-thought through new technologies is much closer to the answer than outright bans,’ Metcalf says.

Ripples & Waves

aQuellé celebrates 20 years October marked the month aQuellé officially turned 20 years old. Managing director and founder, Arno Stegen says he and his team are thankful for the incredible journey they have had, which would not have been possible without the overwhelming support from their customers and partners. ‘We look forward to an exciting future and strive to spread even more joy to South Africans! Thank you, Siyabonga, Enkosi, Dankie, Re a leboga!’ he exclaims.

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Ripples & Waves

UK carton water brand chastised for unsubstantiated sustainability claims

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UK CARTON WATER brand has been criticised for making sustainability claims it could not substantiate, after being challenged by a water organisation whose members include Danone Waters, Nestlé Waters and Highland Spring Group.

The Advertising Standards Authority (ASA) has told Vivid Water Ltd - which stated ‘one million boxes on one truck compared to 58 trucks needed to transport one million plastic bottles’ on its website for its Vivid Water In A Box brand – it can no longer make the claim as it failed to substantiate it when asked. The ASA also found

the company could not substantiate the implication there was a health risk from PET bottles, a claim it said was inferred by the statement ‘no PET no health threat from leaching’.

(Full story at: https://tinyurl.com/ y7yra95x) The National Hydration Council, a UK not-for-profit organisation whose members are producers of naturally sourced bottled water and include Danone Waters UK & Ireland, Nestlé Waters, and Highland Spring Group, successfully challenged the advertising. The ASA told Vivid Water the ad must not appear again in its current form.

Editorialising the news story, the editor of BeverageDaily.com wrote: ‘With consumers increasingly concerned about plastic waste, alternative water packaging formats have been clamouring to present themselves as more sustainable formats. The lack of PET in cans or cartons may seem like a clear win: but this week’s ruling from the ASA serves as a warning that brands cannot make slapdash “greenwashing” claims.

‘As scrutiny on plastic bottles continues to increase, attention to the claims made by other packaging formats will eventually increase as well. Today’s packaged water brands need to be sure they completely understand the pros and cons of the packaging format they have chosen - and not just take the word of their suppliers - as well as being particularly clear with their communication to consumers.’

6

Radical Waters – Pioneers of eco-friendly CIP

Midrand-based Radical Waters, a global leader in electrochemically activated (ECA) water technology with over 23 patents in the meat processing, animal husbandry, agricultural yield enhancement, dentistry, medicine, borehole rehabilitation and microbial resistance management industries amongst others, has joined SANBWA as an associate member.

Prior to ECA water technology, these industries were dependant on harsher chemicals for controlling contamination and bacterial infection. Radical Waters’ generators produce two solutions - generically known as anolyte, a disinfectant, and catholyte, a detergent – which are real game changers in today’s quest to minimise energy, water and carbon footprints.

Firstly, they are 100 per cent natural, safe to handle, touch and be in contact with food, and are an efficient cleaning and sanitising agent that can replace the widespread use of chemicals in CIP. This means the consumption of harmful and undesirable chemical reagents can often be significantly reduced or obviated altogether.

Second, anolyte and catholyte can be used on multiple surfaces and areas within the factory, not only for CIP, eliminating the need for surface specific chemicals.

Third, the two ECA solutions are compatible, so rinsing between and after applications is no longer needed.

Fourth, they are used at ambient temperatures.

As a result of these characteristics, it is possible to: • Achieve up to 90 per cent chemical cost reduction by replacing conventional chemicals with the natural ECA solutions.

• Reduce water consumption by up to 60 per cent • Save up to 70 per cent of time spent on cleaning and disinfecting • Eliminate the logistics around ordering, transporting and storing chemicals as the solutions are generated on-site and on-demand.

Radical Waters has installed ECA devices on six continents and in 27 countries. Some of the water bottlers it works with include Danone Water China, Valpré, aQuellé, Thirsti and Generation Water, along with several other major brands that also have their eye on a sustainable future.

Ripples & Waves

Women drive recycling initiatives

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POVERTY TRENDS REPORT released by Statistics South Africa last year highlighted that femaleheaded households remain significantly poorer than their male counterparts.

PET waste collection and recycling can provide job creation and income-earning opportunities for women trapped in the cycle of poverty.

Many women are already doing exemplary work at grassroots level, such as the Masupatsela Cooperative, which has been operating in Tembisa, Gauteng, since 2011.

Started by chairperson Salphy Nkoana and a group of women as a means of alleviating poverty in their community, the cooperative collects recyclables from more than 600 households, schools and shopping complexes and enjoys the support of the Ekurhuleni Municipality.

“We should recycle, but be practical about solutions that make sense for us and for our circumstances”

In the Eastern Cape, the Uitenhage Recycling Mula Swop Shop Project gives children the opportunity to exchange recyclable items for food, toiletries, stationery, clothing or toys once a week.

Founded in 2015 by Quinette Goosen, Glinise Howard and Olive Grimsel, the swop shop benefits up to 300 impoverished households a week and has, to date, removed more than 45 tonnes of PET plastic from the community.

PETCO vice-chairperson Tshidi Ramogase, who is also director of public affairs and communications for

Coca-Cola Beverages South Africa, says uniquely African solutions are now needed to grow a collective mindset geared towards sustainability.

‘In South Africa you have people collecting and selling waste as an income source.

In first world countries, a household is expected to purchase their own recycling bags or bins or face a fine. With the poverty the majority of Africans face, do you think recycling plastic is even a priority? So yes, we should recycle, but let’s be practical about solutions that make sense for us and for our circumstances.’

For the third year, THIRSTI will engage with Red Frogs South Africa, a support programme for young people aged between 15 and 25 years providing positive peer presence in alcohol-fuelled environments.

This is achieved by promoting and providing

non-alcoholic and/or diversionary activities, making free pancakes, handing out the famous Red Frog sweets and, of course, THIRSTI water. Already having been to ‘O Week’ (Orientation Week) at universities, Splashy Fen, Lush and Oppi Koppi, it is all

action as Red Frogs gear up for the Matric Rage season, supporting and empowering newly graduated Matric students from all over the nation. THIRSTI supports by donating thousands of much needed bottles of water for each event.

7

Ripples & Waves

SANBWA Member Update

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

Boxmore Plastics International PO Box 772, Harrismith, 9880 • 058 624 2200 • 058 635 1300 • Leonard Engelbrecht – Chief Executive Officer

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

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

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

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

Ceres Spring Water division of Ceres Fruit Juices PO Box 177, Ceres, 6835 • 023 313 3701 • 023 313 3410 • Paul Collingridge

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

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

Krones Southern Africa (Pty) Ltd Private Bag X 42, Bryanston, 2021 • 011 796 5230 • 086 522 6176 • Des Haddon – Sales & Marketing Manager

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

MPACT Plastics Wadeville P O Box 14093, Wadeville, 1422 • 011 418 6058 • 086 574 6481 • Johnny Magalo – Sales Manager

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

Nampak Closures PO Box 244, Eppindust, 7475 • 021 507 8213 • 021 534 4881 • Clinton Farndell – Divisional Director

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

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

Cape Aqua Minerale P.O. Box 234, Somerset Mall, 7137 • 021 854 6477 • Richard Whitehead Oryx Aqua PO Box 474, Naboomspruit, 0560 • 014 743 2421 • Berend van den Berg

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

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

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

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

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

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

Facsimile: 086 568 4862

E-mail: sanbwa@worldonline.co.za

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

8

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

SUGAR REDUCTION AND CLEAN LABELLING SIGNIFICANT, BUT NOT PREDOMINANT Consumption is increasing among the ten highest consuming nations for sugar confectionery and gum. It is projected this sector will show a CAGR ranging from 0.5 to three per cent over the 2010 to 2022 forecast period.

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lobal sales were worth US$85.8 billion in 2017 and are expected to reach US$100 billion by 2022.

While concerns about sugar confectionery ‘unhealthiness’ are apparent when consumers are questioned, it does not necessarily relate to actual purchasing or consumption habits.

Three leading drivers of choice are flavour, cost and indulgence. Indulgence is the key factor that Italian, French and Russian consumers relate to when buying sugar confectionery. In other countries, flavour and cost are more important considerations.

Beyond these three factors, certain health aspects may influence the choice of one product over another. While sugarfree gum has been around for many years, sugar-free confectionery still has to become an established sector.

Innova’s market insights data note that just six per cent of sugar confectionery launches in the past 12 months to the end of June 2018, used a sugar-free positioning. This is in comparison to over two-thirds of gum introductions.

Across the 19 countries surveyed an average 24 per cent of respondents claimed to be influenced by a sugar confectionery product’s sugar content and a similar amount by whether the product is natural or not. This means around three- quarters of respondents across the 19 countries were not influenced by sugar content.

“While sugar-free gum has been around for many years, sugarfree confectionery still has to become an established sector”

There is still a minority of people who look for these products.

With a greater focus on sugar intake, companies are making concerted efforts to reduce sugar in products. It is possibly a bigger trend than sugar-free as it offers more scope for manufacturers and is less impactful on the taste of the finished product.

‘Given the growing momentum behind reducing sugar intake, some may argue

that sugar confectionery and to a lesser extent gum, is on shaky ground,’ notes Lu Ann Williams, director of innovation at Innova Market Insights. ‘These products are enjoyed the world over. There are plenty of ways in which companies can head off any future downturn in consumption and sales,’ she adds.

Key is the creation of interest and excitement in the category and giving consumers a reason to purchase their products over other snack foods that are perhaps perceived to be healthier. ‘The use of flavour will continue to be important to achieve this, but there is also a need to switch to natural flavours following the move to natural colours,’ she explains.

‘Companies can also look to use more indulgent premium flavours, targeting the adult market with more value-added, premium-style offerings,’ she concludes. •

Sugar confectionery choices are not impacted by sugar reduction initiatives in real terms

November/December 2018 | Food Review

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

CUT THE SALT IN SAVOURY SNACKS Food Review asked Thomas Schmidt, marketing director at Beneo to share his thoughts on the global savoury food snack market: Is there room for innovation and what are the biggest trends?

Q: WHAT DEMANDS ARE YOU SEEING FROM THE MARKET IN SAVOURY SNACKS? A: Snacking has become a major activity, with more consumers snacking frequently throughout the day.

Salty snacks are competing not only with each other, but also with myriad categories as more food and Beneo is a division of the drink products become snackable.

SĂźdzucker Group and employs over 1 000 people. The company Busy lifestyles, concerns about has production units in Belgium, long-term health and the desire Chile, Germany and Italy. to get health-boosting benefits Products are supplied locally from daily food and drinks have through Savannah also affected the snack aisle.

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Consumers are increasingly checking out ingredient lists and opting for healthier options of their favourite snacks.

DID YOU KNOW?

Q: HAS THE TRADITIONAL POTATO-BASED SNACK BEEN REPLACED AND IF SO, WITH WHAT? A: Innovation in the salty snack category continues to be dominated by launches in potato-based snacks per recent data.

There is growing competition from a range of other ingredients such as corn and vegetable-based snacks (carrots, beets) and grains (quinoa).

Q: WHAT INGREDIENTS AND FLAVOURS ARE TRENDING? A: Salty, savoury and spicy flavours are all hallmarks of salty snacks. Over the past year the flavour horizon has been veering to sweet-

November/December 2018 | Food Review

33

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

salty, sweetsavoury or just plain sweet.

Matching the occasion to a sweet-salty snack may be a challenge, but also an opportunity for food manufacturers.

It is still a powerful purchasing influencer.

It seems flavour holds global appeal, with 38 per cent of Chinese snackers encouraged to buy a new salty snack if it offers a unique flavour; 50 per cent of Brazilian snackers agree that unusual or exotic flavours of salty snacks are appealing and 36 per cent of US consumers buy more crisps if there are new flavours to try .

Q:HOW HAVE THESE TRENDS EVOLVED? A: While enjoyment and indulgence play a key role in the salty snacks category, health considerations are also driving growth in better-for-you popcorn, nuts and meat snacks.

As consumers perceive pulse-based snacks to be healthier than potato-based ones, there is also scope for further new product development in the segment. As UK snackers focus on health, over half (52 per cent) perceive snacks made with pulses to be healthier than potatobased ones. In Latin America, over a third of Brazillian snack eaters (39 per cent) would be interested in healthier versions of their favourite snacks.

Q: ARE THERE ANY NEW, INTERESTING AREAS OF DEVELOPMENT OR R&D YOU CAN REVEAL? A: Beneo is working closely with a range

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Food Review | November/December 2018

Acknowledgement: Mintel GNPD 2018 Mintel GNPD 2017 Mintel Mintel: UK: 1,852 internet users aged 16+ who have eaten crisps, savoury snacks or nuts in the last 3 months (October 2017); Brazil: 1 450 internet users aged 16+ who have eaten any snacks in the past 3 months (January 2017).

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

SOFTWARE FOR A GLOBAL AGE Pladis, owner of snacking brands such as McVitie’s is launching a new software system to enhance its global safety, quality, security and environmental (SQSE) operations.

T

environment and the footprint we leave.

‘We are a global business operating across continents, time zones, languages and cultures. To bring all this together into a cohesive, agile and reactive process, we need an integrated management system in the form of Ideagen’s Coruson.’

Ryan Fever, safety, quality, security and environment lead explains, ‘For our larger brands, such as McVities and Godiva where we distribute into the chocolate aisles of supermarkets and convenience outlets, the business strategy is enabling these brands to grow globally. Coruson is perfect for us because it’s a global system used across all our sites and regions. It will allow us to apply and operate to the same global, quality standards across the business.

‘One of the main benefits of the Coruson system is that everyone can access the same data and information since all our documents are in the same place. It will

he global snacks leader will replace a series of current legacy systems with Ideagen’s Coruson software as it looks to streamline operational processes.

Coruson will become the company’s single system for SQSE, helping Pladis enhance quality, speed of manufacturing and distribution as well as the safety and security of its 26 000 staff globally.

Ideagen’s software will also boost compliance across the Pladis’ network, ensuring the company can meet requirements of external certification bodies such as the BRC, ISO and GSFI. Denis Treacy, chief safety, quality, security and environment officer says, ‘My team operate across areas of health and safety, product quality, food safety, security and environment.

We are there to ensure that we protect our consumers, our employees, the

Sugar confectionery choices are not impacted by sugar reduction initiatives in real terms

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Food Review | November/December 2018

be a lot quicker, easier and slicker for our factories to show evidence of being audited both internally and externally.’

Ideagen is a UK-headquartered, global technology company that provides software and services to organisations operating within highly regulated industries such as aviation, banking and finance, life science, healthcare and manufacturing. •

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BeverageREVIEW SOUTH AFRICAN

November/December 2018 | Volume 8 | Number 11

www.foodreview.co.za

Too good to be true? Beverages that support weight management

How to create an intelligent and

creative processing environment

Take tea from ordinary to premium

NEWS

SAB AND AB INBEV SUPPORT BUSINESS GROWTH

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ore than 500 liquor retailers, based in South Africa, Tanzania and Ghana, have completed an intensive AB InBev Retailer Development Programme (RDP) aimed at improving the chances of their businesses experiencing financial success in the midto long-term. In South Africa, 155 liquor retailers based in Gauteng’s Thembisa, Sebokeng and Mamelodi completed the business skills training programme and graduated, along with 200 retailers from Tanzania and 200 in Ghana. ‘In South Africa small business failure rate is almost 80 per cent due to a range of issues including the lack of support and resources they have available to them in managing and growing their business,’ says David Hauxwell, SAB VP procurement and sustainability.

‘It’s important that we take a holistic approach to improving lives through business by creating new entrepreneurs and empowering existing business owners so that they operate sustainable entities.

RDP training involves a combination of facilitator classroom sessions, in-store coaching and visits to the retailer’s business premises, as a comprehensive approach to developing retailer business and entrepreneurial capability. The extensive network of retailers with whom AB InBev works across markets occupy the perfect position within society to be leading role models in the drive to reduce the harm caused by the misuse of alcohol and to encourage more responsible alcohol consumption habits amongst community members,’ Hauxwell notes.

SAB undertook an intensive deep-dive research amongst retailers in South Africa, Ghana and Tanzania, to understand their needs as business owners and to identify the gaps and opportunities. Training was then

tailored according to this. An intensive selection process to participate in the RDP identifies those retailers with an ‘entrepreneurial mind-set’ and who are growth-driven. Participating retailers are based in locations where training opportunities are scarce. AB InBev intends rolling the RDP out to additional retailers across South Africa, Tanzania and Ghana in 2019, and across other key AB InBev African markets.

A monitoring and evaluation process of each retailer’s business performance over the next 12 months will determine the real impact the RDP had. Based on similar programmes run by AB InBev across the world, in particular Latin America, results indicate that retailers report increased sales and profits as a result of implementing the RDP-type learnings within their businesses. ‘We will continue walking the journey with our retailers post-RDP, complementing the training they have received to ensure that they are well-equipped to build businesses that grow over time,’ Hauxwell notes. •

PASSINA SELLS DUTCH OPERATIONS

MULTI-STEP AND MULTIZONE PROCESSING

D

öhler and the Passina Group have reached an agreement on the acquisition of Concentra Europe BV with its Dutch and German subsidiaries by Döhler Group. The proposed transaction has been filed with the relevant antitrust authorities and is conditional upon their approval.

This transaction marks a step where customers will benefit from a more complete offering and improved efficiency of the combined businesses in a global market characterised by volatility, challenges and opportunities of supply and demand.

The two companies believe this step has created a path towards further growth in the market, while simultaneously strengthening their respective positions, specifically as reliable suppliers of tropical and natural plant-based ingredients for the global food and beverage industry.

Concentra Holding AG, owner of the brand name Passina, will focus its future activities on its core business: the production and commercialisation of passion fruit products, including passion fruit juices, concentrates and derivatives.

Maintaining its high quality standards, it will place additional focus on the development of innovative new products and solutions. •

38

Beverage Review | November/December 2018

The graduate group at SAB AB InBev HQ in Johannesburg

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t Health ingredients Europe 2018 in Frankfurt, Germany, plant manufacturer Glatt Ingenieurtechnik presented a modular and compact plant concept for continuous spray agglomeration. Featuring multi-step and multi-zone processing, the GF ModFlex is compact, flexible and features a new control system.

Protein shake consumers will only The GF Modflex become repeat purchasers if the powder dissolves quickly and without lumps; similarly, eaters of vegan ice cream won’t appreciate the presence of ice crystals in their tasty treat. Spray agglomeration during fluid bed processing ensures that proteins and sweeteners such as maltitol or cellulose derivatives can be properly wetted, have a more porous surface and are more flowable and easier to dose.

Bulk density is significantly reduced, which is particularly beneficial for beverage powders in pods and capsules, which require precise dosing, mustn’t segregate and should dissolve completely within seconds. Even table premixes and temperature-sensitive substances can be gently processed in this way.

It is available with a short commissioning time and offers outputs of 200 kg to three tonnes per hour. •

R E A DY-T O - D R I N K

FUNCTIONAL BEVERAGE SUPPORTS WEIGHT MANAGEMENT Soft drink manufacturer Sinalco ingredient manufacturer Taiyo and sweetening experts Sweethouse, have embarked on a strategic partnership. The aim is to jointly develop new and innovative beverage concepts for international markets.

T

he first product is now ready for launch.

Sunfiber Orange is a functional soft drink that’s sugar- free and enriched with dietary fibres from guar beans. Owing to its high fibre and low calorie status, it contributes to a healthy diet and supports weight management.

Classic soft drinks are still in vogue. Concerns about high sugar content has resulted in sugarsweetened soft drinks losing some of their traditional appeal. Sunfiber Orange is completely sugar free, but sweetened with the innovative sweetener, Qorus Dolce, which closely mimics the taste and mouthfeel of a sugar-sweetened original.

The modern, patented sweetener was developed by Sweethouse. It displays a natural, sugar-like profile with no aftertaste and allows for calorie-free pleasure without noticeably raising blood glucose levels.

“Sunfiber is fermented by bacteria in the large intestine.

This fermentation leads to a production of short-chain fatty acids (SCFA), which are absorbed by the mucosa and have a satiating and appetiteinhibiting effect”

PRODUCT CONCEPT BACKED BY SCIENCE In a UK study, 32 healthy volunteers were divided into three groups: The first group received no beverage; the second a isocaloric, Sunfiber-free beverage and the third received beverages that contained Sunfiber.

Participants in groups two and three were asked to consume two drinks per day between breakfast and lunch for two weeks per The global sugar substitutes treatment phase, with one market size was valued at U$13.70 billion in 2016. It is expected washout phase in between to witness a CAGR of 4.2 per cent the respective treatment from 2016 to 2024. Soaring demand for sugar substitute products is phases. Satiation and caloric anticipated to help the market intake at lunch was measured gain tremendous traction over during a day of testing both the coming years. before and after the two-week adjustment. The result: Consuming Sunfiber-containing beverages significantly increased the feeling of satiety and reduced energy intake in the next meal by 70 to 100 calories.

Sunfiber Orange is the first market-ready beverage concept to be developed based on the results of this study. The new product was presented for the first time at the Innovation in Non-Alcoholic Beverages Congress which took place from 26 to 27 September 2018 in London, UK. More beverage concepts based on Sunfiber and other flavour variants are currently under preparation. •

DID YOU KNOW?

Taiyo - www.taiyogmbh.com For effective fibre-enrichment, the drink contains Taiyo’s Sunfiber derived from the Indian guar bean, which is a member of the legume family. It is 100 per cent natural, tasteless, odourless and water soluble. It doesn’t adversely affect taste, mouthfeel or the appearance of the product.

Sunfiber is fermented by bacteria in the large intestine. This fermentation leads to the production of short-chain fatty acids (SCFA), which are absorbed by the mucosa and have a satiating and appetiteinhibiting effect. Considering that one in three adults worldwide are overweight, the drink can increase fibre uptake and reduce calorie intake - associated with a weight-reducing effect. A crossover-study has confirmed these beneficial results.

FAST FACT Taiyo GmbH is a pioneer in the research and manufacture of functional ingredients for the food, beverage and medical food industries.

The company focuses on developing innovative ingredients derived from natural sources to support health. Since its foundation in 1946, the company has focused on the development and production of emulsifiers, stabilisers, egg and teabased products and highly functional ingredients. With its own research and application competence centre, it can create new and innovative formulations.

November/December 2018 | Beverage Review

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R E A DY-T O - D R I N K

BE REAL, PROACTIVE AND INFORMED Established on 29 October in 1920, Namibia Breweries Limited (NBL) is one of the leading beverage manufacturing companies in southern Africa. NBL leads the domestic Namibian beer market and has a significant share of the premium beer category in South Africa.

W

hile the company’s focus is producing beer, its other portfolios include soft drinks, fruit juice and water. NBL’s notable achievements include its energy saving projects. These include a biomass boiler, on-site solar plant and personal boreholes. These initiatives have won the company 10 consecutive gold medals at the Deutsche Landwirtschafts-Gesellschaft (DLG) Quality Evaluation Awards. NBL has also managed to double its production output every 10 years over the past three decades.

1

CREATING AN INTELLIGENT, INTEGRATED ENVIRONMENT The integration of MES with ERP systems, or other business applications, has become mission-critical for manufacturing plant operations. It enables agile, short-term production planning and flexible update schedules. It also improves supply chain visibility and decision support by updating business applications with production responses in real time.

Wonderware Enterprise Integrator enables message exchange and automatic data synchronisation between multiple business and plant applications. It is a commercial, off-the-shelf software that allows business and manufacturing systems to complement each other in a loosely coupled yet highly reliable manner. Wonderware Skelta BPM helps organisations perform intelligently, effectively and in a governed manner. Through its powerful functionality and model-driven framework, this solution offers a strong platform for effective modelling across the enterprise for improved productivity and rapid delivery of new business applications.

ACCESS TO REAL-TIME, CENTRALISED INFORMATION

2

‘From a process perspective, NBL had a challenge when it came to sending real-time process orders automatically to its ERP system, versus sending a process order that needs to be verified by human interaction first,’ explains Annemarie Kruger, specialist: MES at NBL. ‘These time delays (as well as having too many different sources of information and systems) led to our malt orders, a key ingredient in beer brewing, not being generated correctly. This could result in a potential situation where not enough malt is delivered on time, meaning the business may

1 and 2 : NBC Facility in Namibia 3. Automatic data synchronisation and message exchange is now possible

REAL BENEFITS • Less manual work • Replacement of Excel sheets with interfaces, resulting in an automation flow between systems and processes • Up-to-date, real time information • Proactive decision making • An improvement in MRP flow • A saving of one million Namibian Dollars (NAD) per day by avoiding a malt stock situation.

have to stop production at times. Production loss in brewing can cost the organisation more than NAD one million per day.

‘Alternatively, too much malt could be delivered due to an incorrect order placement. This type of error has resulted in an estimated NAD two million loss in demurrage fees over the past year due to delayed operations in unloading,’ she adds.

‘To avoid these situations, NBL decided to roll out Wonderware Enterprise Integrator and Wonderware Skelta BPM.’

ONE CENTRALISED LOCATION, ONE VERSION OF THE TRUTH The combination of two solutions has allowed the brewing company to integrate its PCS and ERP systems, putting the correct systemrelated controls in place. This ensures that logistics and procurement staff can use current (near real-time) information, with less manual intervention, to plan accurately for the next malt and raw material shipment.

‘NBL has improved its MRP and business processes by providing a platform where business critical information is captured and stored in a central location. As well as ensuring data integrity, all people, processes and systems within the organisation that need access to this information can retrieve it from a single source. We are now one step closer to becoming a fully functional single version of the truth business using Wonderware products to integrate our ERP system with the plant control solutions,’ she concludes. •

3 Wonderware – www.wonderware.co.za

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Beverage Review | November/December 2018

R E A DY-T O - D R I N K

Are you ready for ready-to-drink tea?

B

L

GEA has launched a new tea process and product development centre in Ahaus, Germany. ‘We not only present our core technologies, such as sifting, centrifuge clarification and thermal treatment, but also pilot processes to match our customers’ objectives, recipes and manufacturing processes for tailor-made solutions,’ says Colm O’Gorman, who is actively driving the RTD tea development initiative.

Working with GEA technologists and other process experts, customers can develop their own systems and processes. ‘We experiment with different raw materials and formulations to get the overtones and profiles they want for their teas. Having the capability to fill aseptically to IBC or small sample pouches, we can send samples for further testing in the GEA system. This could include evaporation or further sensory analysis. We do not use off the shelf, finished systems, to produce RTD tea,’ Rathmann concludes. •

ycored has re-named all its colours for food and beverages as part of a rebranding strategy that emphasises simplicity and user friendliness. The names communicate the qualities and benefits of the colours rather than their origins.

The company offers a rich portfolio of super-stable food and beverage colourants sourced naturally from carotenoids.

Its lycopene-based range of reds, derived from tomatoes and previously called Tomat-O-Red, will now be grouped into four new colour families. Designed to be memorable, the names are all simple and constructed from two words that are either alliterative or rhyme. Each communicates shade as well as product performance benefits such as stability: • SteadfastScarlet: A red with an orange direction • ResilientRed: A “redder” red • ResoluteRuby: A darker red • ConstantCrimson: A red with a blue/purple direction Similarly, there are three new colour families for Lycored’s range of yellows and oranges, sourced from natural BetaCarotene and previously called Lyc-O-Beta.

• OrangeOvation: Orange like the citrus fruit • GoldHold: Gold associated with precious metal • StellarYellow: Communicating the star-like quality of yellow Christiane Lippert head of marketing Food, at Lycored says, ‘We’re excited to be giving our products names that are creative and memorable as well as simple and intuitive. Our starting point was a principle of customer-in rather than organisation-out, so we’ve chosen options that reflect the way companies use our products based on colour shade, functionality, and the value they get from them. These new names powerfully communicate the functional benefits and premium quality offered by our rich portfolio of solutions for foods and beverages.’•

GEA – www.gea.com

Lycored - www.lycored.com

GEA is targeting beverage producers f ocused on freshly brewed, ready-todrink tea to align with global trends towards health-promoting diets. rands around the world are placing emphasis on natural ingredients and regional flavours. This requires dynamic product development among manufacturers. ‘Customers are responding by bringing tea leaves directly into the plant as part of their process. In this way, a simple iced tea becomes a premium product,’ says Steffen Rathmann, who manages GEA’s non-alcoholic beverage business.

The company offers solutions for the entire tea production process, whether testing or design; construction, installation and service of 24/7 turnkey plants, processing lines or modular technologies. The development team has defined two priorities for the sector with the greatest optimisation requirements for efficient and resource-saving production: the perfect brewing process and treatment and handling of spent raw materials.

Euromonitor International indicates the size of the global RTD tea market has grown by roughly 25 per cent since 2011. Forty billion litres were sold in 2016 and this figure is expected to reach 45 billion litres by the end of 2022.

Overall lifestyle changes, increased disposable income and the move

NEW NAMES FOR EYE POPPING COLOURS!

away from carbonated drinks, alcohol and juice are main drivers fuelling growth.

A PILOT PROCESS FACILITY FOR CUSTOMER TRIALS

November/December 2018 | Beverage Review

41

R E A DY-T O - D R I N K

HYGIENIC TRANSMITTERS MEET INDUSTRY CHALLENGES The Rosemount 326/327 line of pressure, level and temperature instruments offer food and beverage facilities the opportunity to improve efficiency, safety, product quality and consistency.

E

merson has just unveiled a new line of transmitters designed specifically for hygienic applications. It features a compact form factor that enables manufacturers to minimise downtime and lower production costs. The new lineup includes: • Rosemount 326P Pressure – This transmitter is used for hydrostatic level measurement on fermenter tanks, storage tanks and silos, static pressure measurements on pipes or near pumps to ensure line pressures are in tolerance. It also ensures improved efficiency in safety.

• Rosemount 326T and 327T Temperature – These transmitters monitor process temperature, an extremely important factor in all steps of food and beverage processing such as fermenting or pasteurisation and storage tank temperature. It ensures clean-in-place processes are within approved limits for an effective cleaning cycle. It impacts on improved product quality and consistency.

• Rosemount 326L Level – To keep product lines running and reduce downtime, this transmitter will monitor continuous level in small- to medium-sized storage, holding or buffer tanks.

All units comply with 3-A and FDA specifications. They are available with nine common industry process connections to ensure the right fit for new

need to engage with multiple tanks and pipe fittings, suppliers to cover the full and capability to range of options. be retrofitted on Emerson’s portfolio ‘This product launch legacy systems. includes Pervasive solidifies our commitment The new, small Sensing solutions and Plantweb Insight to the food and beverage transmitters can also analytics for steam industry with a broader be mounted in tighter traps and pumps. hygienic product portfolio locations common on that meets the needs of our packaging machinery. customers,’ concludes Ron Martin, Conventional 4-20 mA outputs group president of measurement and IO-Link connectivity make and analytical, Emerson Automation the transmitters easy to integrate with Solutions. ‘Emerson focuses on listening automation systems. to customers to provide products Emerson has leveraged its experience designed to address the pain points they to offer the performance and features face every day.’ • in the new Rosemount line required

DID YOU KNOW?

by most hygienic applications, but in a more compact form factor. Plants and facilities can use these transmitters for all applications. This eliminates the

Emerson www.Emerson.com/Food-Beverage

Emerson’s new compact, hygenic transmitters

Add tenacity, and nothing is impossible.

One ingredient is essential to everything we do. Tenacity. It’s what turns collaboration into breakthroughs, supply chains into safer food, and ingredients systems into products people love. Add tenacity, and see how much better your products can perform.

See what’s possible. Just add Glanbia.

glanbianutritionals.com/tenacious

42

Beverage Review | November/December 2018

PackagingREVIEW SOUTH AFRICAN

November/December 2018 | Volume 43 | Number 11

www.foodreview.co.za

Advanced forming and sealing solutions guarantee less downtime

Faster coding operations at the touch of a button

Ink innovations at the Printology 2018 Roadshow

NEWS

SEAL THE DEAL

C

LOTH BAGS WERE widely used decades back before jute and other eco-friendlier products. The fast development of technology saw the manual filling and sealing of food and beverage packs replaced with automated systems.

Manual methods are time consuming, error prone and labour intensive. Automated systems not only conserve valuable floor space in a facility, but also work as fast, economical solutions. Using a simplified process, these machines turn a roll of film into a completed shelf ready pack.

Their efficiency is thanks to the machine manufacturers.

On page 48 in the form, fill and seal feature, PACKAGING REVIEW looks at a bag sealing solution ideal for poultry and snack food operations.

We also share the story of a UK-based brewery on page 46 which has increased its output with the help of a new continuous inkjet printer.

Thank you to all our avid readers and advertisers for your support.

Wishing you everything of the best during the festive season.

Enjoy the read!

Until next month!

Assistant Editor Aarifah.Nosarka@newmediapub.co.za

SIDEL STRENGTHENS ITS PACKAGING PORTFOLIO TO DIVERSIFY ITS portfolio of solutions, Sidel Group (Sidel) has acquired PET Engineering, a strong name in creative packaging design which is headquartered in Italy.

Pavel Shevchuk, executive VP for services at Sidel says packaging plays a key role in any marketing mix.

‘We are confident the companies’ complementary strengths in packaging design, qualification and blowing processes will bring the group more business opportunities. It will also offer customers a diversified choice of partners to materialise their creative requirements,’ he comments.

Founded in 1999, PET Engineering has 40 employees. This agile, flexible company has solid knowledge and expertise in blowing processes. PET Engineering serves a loyal global customer base. It has also won prestigious packaging awards. In 2017, the company received the WorldStar Award in the Beverage category and in 2018, the Golden A’ Design Award in Packaging Design.

‘PET Engineering is perfectly established to help Sidel expand its packaging offering, especially in the design of containers for water, soft drinks, liquid dairy products and beer,’ says Moreno Barel, CEO at PET Engineering.

‘Through this acquisition, we are also diversifying our packaging services portfolio to better meet our customers’ needs. Packaging design has a critical impact on supply chain efficiency. It is a key enabler of our brand promise, which is “performance through understanding”. This move will translate into solid value for the group,’ Shevchuk concludes.

Polyoak Packaging goes green VOLUNTEERING TO COLLECT litter for recycling at eight locations across the country, hundreds of dedicated employees and their families came together for the company’s third annual clean up programme.

The locations included Gauteng, Durban, Cape Town, Port Elizabeth, East London, George, Middelburg and Polokwane.

‘This year’s campaign themed “Littering Kills” highlighted the responsibility of citizens to dispose of waste responsibly.

This is to prevent it from ending up in the environment where it poses a risk to marine life, wildlife and humans,’ says Jeremy Mackintosh, MD of the Polyoak Group.

Collectively the volunteers removed about 3.7t of litter, which would have entered waterways and ultimately ended up in the ocean. ‘You can’t just say you want to help shape the future. You have to roll up your sleeves and get involved to really make a difference,’ Mackintosh highlights.

In line with the company’s ongoing commitment to have a positive and sustainable impact on the environment, it has upgraded its forklifts to more energy efficient options. The new fleet includes the latest electric forklift models, believed to be among the cleanest and quietest available on the market. They enable longer operating

11900 - PROPAK AFRICA 2019 VISPROM ADVERT NEW MEDIA 177X65_V2.indd 1

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Packaging Review | November/December 2018

times between charging and increased productivity, Polyoak clean up 2018 involved employees’’ families volunteering efficiency and their assistance safety.

The roll out of Polyoak’s bespoke ‘Zero Waste’ programme is also nearing completion. Almost all its employees have been trained on separating waste at source to optimise recycling and eliminate waste sent to landfill.

Its implementation has already delivered significant gains in the amount of postconsumer waste diverted for recycling.

2018/08/22 09:22

GOLDEN TREE HOLDINGS (PTY) LTD Manufacturers of

HIGH QUALITY

packaging CONTACT US

13 Tielman Roos Road, Noordhoek, Bloemfontein PO Box 13177, Noordstad, 9302 Tel: 051 436 6009 Fax: 051 436 6050 sales@tgt-group.com

FLEXIBLE PACKAGING BOPP WOVEN BAGS BULK BAGS

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FLEXIBLE PACKAGING * BOPP WOVEN BAGS * BULK BAGS

OUR PRODUCTS

CODING AND MARKING

Advanced inkjet printer’s excellent visibility

“The Linx 8900 features a high-res touch screen for simple, error-free operation ”

If you’re looking for an easy to use inkjet printer, the Linx 8900 may be the right solution for you. Its smartphone inspired screen makes message selection and creation printer operation faster.

10 000l. This is the equivalent to producing

at temperatures of between -1°C and 0°C, the filling process leads to condensation 77 000l of beer weekly, leading to a demand forming on the cans. The IP55 rating also for increased speed on the canning line. ensures the printer can perform reliably Using Linx Black fast drying 1240 ink, the during this process. technology prints a single line code onto the bottom rim of the can. There is accurate POSITIVE ATTRIBUTES placement and excellent legibility in this small The Linx 8900 features a high-res touch area. The two to three millimetres high code screen for simple, error-free operation. comprises best before dates and batch codes Its proven auto flush system thoroughly for traceability purposes. The technology can cleans the printhead every time the printer also handle the line’s current maximum speed is shut down and ensures a fast, reliable of 200cpm and higher speeds as the demand start up on subsequent use. This is a for this brand of beer continues to significant benefit for Beavertown grow. The printer can cope with the Brewery, where the canning line’s variable speed, ensuring line is not in operation daily. code quality and clarity With the installation of remains consistent even as The pioneering self-service the Linx 8900, Beaverton the line speeds up or slows wizard of the Linx 8900 Brewery has been able guides operators through down. various processes. This to redeploy its Linx CJ400 ‘The Linx 8900 has provides an engineer-free printer using the machine’s provided the ideal solution service module change, which minimises carton coding feature to print to help us cope with growing downtime. lot numbers and best before demand for our cans of dates onto boxes. It also prints the beer,’ says Tom Jones, Beavertown product names onto boxes of smaller Brewery’s assistant head brewer runs of beer. and production manager. Jones’ favourite The agents for Linx Printing Technologies in feature is the printer’s IP55 rating, which is

DID YOU KNOW?

L

ondon-based Beavertown Brewery has praised the Linx 8900 continuous ink jet (CIJ) printer’s ease of use, its compatibility with high speed canning lines and its reliable operation in a damp environment.

This printer is used to apply codes on beer cans at the facility. The company originally used a Linx CJ400 CIJ printer for its coding requirements. Subsequent to its expansion, the brewery upgraded to the Linx 8900.

Production batches increased from 700 to

46

an important benefit because the machine remains in place after each wash that takes place at the end of every shift. Carried out

Packaging Review | November/December 2018

J-Pak – www.jpak.co.za Packtronic – www.packtronic.co.za

EVENT

The power of the lamp light revealed The Printology South Africa Roadshow 2018, hosted by Kemtek, in partnership with Komori, Fujifilm, Baldwin and Siegwerk Ink, kicked off on 23 October at the Johannesburg Country Club. Dubbed ‘a whistle-stop tour of SA’s major print centres’, regional Printology events took place on 24 and 25 October, in Durban and Cape Town respectively.

T

he aim of the tour was to equip the technology is specified for drying or curing printing and packaging industry with inks and coatings on sheetfed presses. It is information on some of the latest and described as a unique alignment between most innovative print tools. Based on the ink and energy to optimise performance. In theme, ‘Innovate to Create’, each afternoon other words, the energy output of a H-UV seminar during the roadshow included several lamp is precisely aligned with the required short but punchy presentations curing range for H-UV ink. The result centred on how to boost is a number of valuable benefits. productivity and profitability.

It allows printed sheets to Led by industry experts, dry immediately with an the presentations underlined unrivalled premium inline the power of efficient gloss finish. The system’s A single H-UV lamp prepress and quick drying UV lamp has been with one bulb can cure technologies. These are developed specifically up to 400 percent ink coverage. intended to make print for high-sensitivity UV ink. production efficient, seamless There is one lamp mounted and environmentally friendly. inside the printer that enables Q&A sessions followed the high print quality, reliability presentations, thereafter guests could and excellent economic and ecospend time networking with experts and peers friendly performance. from the printing and packaging industry.

DID YOU KNOW?

COMPARATIVE OUTCOMES

INK AND ENERGY ALIGNED The presenters included Tony Carter, director of distributor sales for Komori International Netherlands; Ulrich Sause from AMS Spectral UV – a Baldwin Technology Company – and Takeo Hata, MD general manager of Graphic Systems’ Division for Fujifilm SA. A common theme in all their discussions was H-UV technology. Deemed innovative, the

MD at Siegwerk South Africa, Jonathan Johnstone, discussed the benefits of H-UV versus conventional technology.

‘There is a higher image contrast, no set-off, brighter colours are produced, mechanical resistance is higher, ink coverage of up to 35 percent and printing speeds are faster while turnaround times are shorter.’

H-UV also offers an environmentally friendly benefit because less energy is consumed.

The process is powder-free, supporting an industry need for cleaner production. In addition, the substrate’s surface is smoother while pollution of the blankets on the press is prevented.

There is no need for the extraction of ozone with H-UV, because, as Johnstone explained, the application is free of mercury. The result is LED lamps with a higher lifespan. Siegwerk has developed a range of inks specifically to meet Komori’s requirements. H-UV ink performs similarly to conventional UV ink with minimal dot gains, similar gloss and true dot shapes. There is no ‘dry-back’ like with oil based inks. This means the colour does not fade over time.

H-UV inks provide dramatic colour on uncoated or matte stocks. With this new technology, jobs are completed in shorter time frames compared to conventional inks, which require more time. •

AMS Spectral UV – www.airmotionsystems.com Fujifilm SA – www.fujifilm.eu Kemtek – www.kemtek.co.za Komori International Netherlands – www.komori.eu Siegwerk – www.siegwerk.com

Specialised Coatings for the Food Industry Thermaspray applies wear resistant, traction and release coatings from Plasma Coatings, to rolls and machinery components in the food production industry to aid in product handling while providing release and cleanability of adhesives and other potential product build-up. Other secondary benefits include wrinkle and static reduction.

Thermaspray is the official agent for Plasma Coatings in Southern Africa.

Thermaspray can achieve coating properties such as; release/non-stick, cleanablity, corrosion resistance, wear resistance, traction and release; and low friction with Plasma Coatings’ range.

T: +27 (0)11 316 6520 E: info@thermaspray.co.za in joint F: +27 (0)11 316 7527 W: www.thermaspray.co.za venture with:

T: +27 (0)21 959 8217 E: info@surcotec.co.za F: +27 (0)86 767 2374 W: www.surcotec.co.za

November/December 2018 | Packaging Review

47

F O R M , FI L L & S E A L

Smart solutions to close ‘open mouth’ bags Buckle Packaging started in 1979 with the aim of supplying the agricultural and food sector quality, end of line packaging machinery. As the sole agent of Fischbein’s Saxon range from the USA and UK, this family run packaging company supplies a bag sealing solution ideal for agricultural produce, meat and poultry.

F

ast forward to 2018, a year short of its 40 year milestone, Buckle Packaging has become one South Africa’s leading importers and distributors of packaging machinery. It continues as a family run business, following a steadfast mission of supplying excellent quality machines.

Anthony Mason, company owner, says the business prides itself on its untarnished reputation within all agricultural and industrial sectors of southern Africa.

A closer look inside Offering bagging solutions across an the SH 1000 sealer array of industries including grain, flour and sugar milling has earned Buckle such as proportional integral derivative Packaging a reputation of being a temperature settings, variable leading supplier in the industries speed gearbox from 6.2 to in which it operates.

14.1m per minute and an auto Its range of Saxon ‘cool down’ option for when continuous heat sealers Buckle Packaging has packing is complete. The have been upgraded, sold more than 500 Saxon units are supplied with a making them a perfect sealing units since the machine was launched stainless steel mainframe option for factories packing in the early ‘80s. and push button controls, foodstuff into various making them suitable for mediums. These machines the food industry. Hygiene is are height adjustable, which maintained because there is no assists in simplifying changeovers. leftover debris and food cannot become Saxon’s standard machines are trapped inside the unit. designed with many additional features

DID YOU KNOW?

BUCKLE PACKAGING (PTY) LTD Bag Closing Technology

48

Packaging Review | November/December 2018

In addition, once a bag’s material has been welded together, the range provides a secure seal. The machines have been engineered to reduce downtime. Each system can be supplied with a conveyor that meets the customer’s needs in terms of a bag’s size and weight. Saxon’s machines can be used to pack frozen vegetables, IQF chicken portions, seafood, cereals, grains, sugar, pasta, bakery items and fruit.

ADVANCED ERGONOMIC DESIGN The Fischbein-Saxon SH 1000 is supplied

F O R M , FI L L & S E A L

with a durable, hygienic, stainless steel housing. It is ideal for use in the food industry for poultry and snack food operations.

The sealer produces neat, attractive bag closures that are strong enough to resist breakage or spillage during handling and transportation. With its increased efficiency, the SH 1000 guarantees customers improved productivity.

Maintenance is also simplified.

Changing bag sizes is easily managed through user friendly controls, which include a variable speed direct drive system. The pedestal height is also easily adjusted to accommodate the different sealing heights of the various bag sizes

A SEALING EVOLUTION The Fischbein Model PTP 300 Poly-ThruPaper (PTP) sealer is a continuous heat sealer designed to seal polyethylene and foil inner liners used in flat or gusseted multi-wall paper bags. Sealing is achieved at speeds up to 60 feet per minute.

The patented breakaway design eliminates costly downtime caused by bag jams while allowing easy cleaning and service of the hot air manifold and bag folder. It is designed to instantly seal polyethylene and foil inner liners used in some flat or gusseted open mouth multiwall paper bags.

Open mouth bags sealed with a PTP closure still require a primary, external type of closure.

The PTP’s compact, height adjustable pedestal design is fully mobile and can easily be integrated in semi or fully automated bagging applications. Easy and safe to use, the machine features automatic, over temperature shut down, full digital controls, readouts and standard right to left operation.

heat sealing without the risk of poor seals because of contamination on the inner surfaces of the bag.

All bag sealing machines spare parts and technical advice are readily available from Buckle Packaging’s Johannesburg office. •

Buckle Packaging – www.bucklepackaging.co.za

SEALER ACCESSORIES The bag top trimmer is designed for precise trimming to ensure the required amount of bag is left above the seal line, regardless of how the bags are fed or presented.

The other function of the trimmer is to cut the bag so the customer has no bag material above the seal line. This prevents foreign objects or particles being trapped above the seal line, making the solution safe for the food industry.

An air-wash bag top cleaner removes dust from the ‘mouth’ of the filled plastic bag before its entry in the ‘deep throat’ of the sealer.

This permits clean

The Fischbein-Saxon SH 1000 sealer

November/December 2018 | Packaging Review

49

To advertise in Anita Raath

Sales executive +27 (0)82 976 6541

Carla Melless

Sales executive +27 (0)83 260 6060

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

Gayle Kihn

Sales executive +27 (0)82 457 0896

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

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

Quality products and superior service are our top priority.

Our products are SANS 1828 and SANS 1853 approved.

ISO 9001:2015 certified company.

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

Food Processing Systems & Technology, Paarl

www.deluxe.co.za

Tel: 021 - 868 -1594 | Fax: 021 - 868 - 1599 Visit us on http://www.eptech.co.za or mailto:info@eptech.co.za

ADVERTISERS’ INDEX NOVEMBER/DECEMBER 2018 Afrox .....................................................19......www.afrox.com Bakerite.................................................35......www.bakerite.co.za BASF Holding........................................9......www.agro.basf.co.za Buckle Packaging............................... 48......www.bucklepack.co.za Chempure ............................................41......www.chempure.co.za Crest Chemicals ............................. IFC......www.crestchemicals.com Eptech Products ................................ 50......www.eptech.co.za Fiera Milano.........................................10......www.tuttofood.it GEA Africa...................................... OBC......www.gea.com Glanbia Nutritionals.......................... 42......www.glanbianutritionals.com/tenacious Heat & Control SA.................... 17,20,34......www.heatandcontrol.com Hiperbaric.............................................18......www.hiperbaric.com Ishida.......................................................5......www.ishidaeurope.com ISW shrink............................................46......www.iswshrink.co.za

John Bean Technologies ...................21......www.jbtcorporation.com Messe Munchen South Africa............8......www.mm-sa.com Polyoak Packaging............................. 27......www.polyoakpackaging.co.za Protea Chemicals............................... 13......www.proteachemicals.co.za Savannah Fine Chemicals.................33......www.savannah.co.za SCP Polycloth Manufacturing .........45......www.sayellow.com Specialised Exhibitions ....................44......www.propakafrica.co.za Syspro ...................................................11......www.za.syspro.com Thermaspray........................................47......www.thermaspray.co.za Tongaat Hulett Starch .......................15......www.tongaathulettstarch.co.za Tongaat Hulett Sugar ........................32......www.hulettssugar.co.za Vivit Foods........................................OFC......www.vivit.co.za Yamato Scale Dataweigh ..................36......www.yamatoscale.co.za

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C O N TA C T

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

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

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

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

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

info@entecom.co.za www.entecom.co.za

INNEROUT

MATRIX SOFTWARE

A FoodBev SETA accredited training provider offering training in the: •B akery NQF 2 + 3 qualifications •M eat and Fresh Meat processing qualifications •P ackaging qualification •F ood and Beverage Handling qualification

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.

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

Training is offered across all regions in SA and Africa. shirley@iots.co.za www.iots.co.za

FORMPAK For over 40 years Formpak has supplied specialised processing, packaging and printing machinery to the pharmaceutical, cosmetic, plastic, glass, chemical, food and dairy industries.

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

FIRMENICH We create Fragrances and Flavours for the world’s most desirable brands. Our aim is to delight billions of consumers around the world everyday.

Innovative Craftsmanship in

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

Fragrances and Flavours since 1895.

DINNERMATES

QUANTUM COLOURS SA

• Supplier to the hospitality trade and food factories • Service excellence, • Q uality, portion controlled products (chilled/frozen /dried) • Innovation & Flexibility • Meat & chicken products tailored for special applications in the food industry.

• Dried meat products – real meat real flavour!

Your No. 1 industry leader for the most comprehensive ranges of both synthetic and natural colours – used in food, pharmaceutical, cosmetic and industrial applications.

Our technical team is available to shade and colour match to specific requirements and / or Pantone references and to give legislative support on colours.

Tel: +27 (0)11 032 8600 email: sales@dinnermates.co.ca Tel: +27 (0)15 516 1515/4 email: factory@dinnermates.co.za www.dinnermates.co.za

www.firmenich.com

www.quantumcolours.co.za

beverages

dairy farming

dairy processing

utilities

transport

food

core technologies

Milking & Cooling

Seperators

Decanters

Homogenisers

Valves

Spray Drying

Aseptic Filling

Brewery & Dairy

Compressors

Packages & Skids

Ice Machines

Freezers

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

www.gea.com

engineering for a better world