Food Review November/December 2019

Journal for food and beverage manufacturers NOVEMBER/DECEMBER 2019 Vol. 46 • No. 11

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CONTENTS

NOVEMBER/DECEMBER 2019 | Vol. 46 • No. 11

PAGE

12

40 ADDITIVES &

PROCESSING AIDS

Palsgaard focuses on sustainability

Experience Exberry’s new range of Coloring Foods

42 INDUSTRY TALK “We live in a world where it is hard to escape the power of social media and the influence imagery has on consumer preference. Consumers can easily take a snap of what they have chosen to eat, and instantly share it with the world”

How the 4th industrial revolution

benefits the water industry

08 NEWS

Heat and Control’s new website launches

Is graphene packaging’s new big thing?

Nosa acquires Deltamune’s business

Healthy lifestyle drinks show growth

14 EVENT

Anuga’s biggest show yet!

16 FOOD PROCESSING TECHNOLOGY

Jet Cook for healthier food

Bizerba’s innovative new labelling line

Real ways to curb food waste

Sophisticated imaging makes sorting easy

Select the right technology for healthier snacks

Weighing machinery improves yield

Great products with a better health profile

Smart confectionery solutions

Sensient unveils its new colour toolbox

Interroll offers hygienic, energyefficient solutions for the entire food and beverage manufacturing chain. From Conveyors to Sorters, from Rollers to Drum Motors, we have the right answer for your application. Get in touch with us to discuss your projects in the food industry.

Energy efficient, intelligent PAGE and gentle on resources

45

43 READY-TO-DRINK

How to formulate the perfect protein drink

Energy efficiency during bottling

Siemens boosts flexibility

47 PACKAGING INNOVATION

Convey

Reshape food packaging with these initiatives

Innovate for sustainability

Food Compliance Responsibility Initiative launches

• • • •

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EDITOR’S COMMENT

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

Let’s drive growth and innovation in 2020!

W

hile it’s been a hard year for the South African food and beverage industry, there is every reason to believe that 2020 can be the year for growth.

There are so many positives: Our country has the most advanced and refined food and beverage market on the African continent; its agro-processing and food and beverage industries provide an abundance of opportunity for investors.

The sustainability of the agriculture and food and beverage industries is dependent on the economic and agricultural production recovery, stimulus programmes by government and policy reform outcomes. The SA government, The Department of Trade and Industry and the Department of Trade and Investment in South Africa have identified the sectors as a focus for local manufacturing opportunities, importsubstitution, employment, export and economic growth, this is according to a report by Frost & Sullivan.

Agro-processing is South Africa's largest subsector of manufacturing with between 64 and 74 per cent of raw materials sourced locally.

The agro-processing industry and its products account for 19.4 per cent of employment in the manufacturing industry and 21 per cent of the GDP is from the manufacturing sector.

Opportunities exist to extend exports to the growing Middle East and Asia markets while sustaining growth in exports to the more developed global north. Value-added products like artificial and organic energy drinks or products will see more prominence in the market.

The vast and growing need of Europe's beverage industry of deciduous fruit accelerates export opportunities based on seasonal differences and high quality local products. This is further bolstered by raised duty-free quotas

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

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

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

Gail Angela Macleod

4

Food Review | November/December 2019

with Europe.

Coupled with the SADC trade agreements and the development of the Tripartite Free Trade Agreement, this boasts further regional export opportunities.

Driving growth is largely dependent on giving consumers the products they want.

In this sense, trends like free-from, natural and sustainable, functional and packaging innovations can help manufacturers reach their goals. In this edition of Food Review, we unpack the latest technology to cook healthier food (page 16) and look at initiatives to curb food waste. Trends in vacuum frying for healthier products with lower levels of salt is also under scrutiny – find the full story on page 32.

South Africa’s hunger for snacks has never been stronger or healthier. On page 36 Tate & Lyle takes us on a journey with simple innovations such as smaller package sizes. A small change which means snacking is evolving from a nutrient-poor food choice to a trend and healthy treat – just in time for Christmas!

I would like to take this opportunity to say thank you to all our readers, advertisers and contributors for their incredible support of Food Review throughout the year. The team wishes you all a happy and safe festive season.

Until next year,

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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.

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All natural frozen treats Good news for parents looking for healthy, natural and delicious treats for their kids – a range of premiumquality 100 per cent natural and healthy fruit-juice popsicles have been launched in South Africa and are available at select major retailers and online. The exciting non-alcoholic range of Frost Popsicles has no artificial flavourings, no colourants or added sweeteners, as well as no preservatives or any other hidden nasties – making them perfect for children. They are also packaged in 100 per cent recyclable packaging with no single use materials.

Healthier, delicious granola range launches Canderel introduces a healthy range of Granola products – with zero added sugars. The range is packed with goodness, allowing you to indulge while caring for your health.

The range is also high in fibre, low in sodium and veganfriendly – a quality product that is healthy and delicious.

Low in alcohol, kilojoules and stylishly repackaged

Robertson Winery's four wines in the Light Cultivar range have lower alcohol levels, around nine per cent compared to the normal 12 or 13 per cent.

The Sauvignon Blanc and Merlot variants are termed Extra Light because they are extra dry (with 2.5g/litre (g/l) or less residual sugar) resulting in a third less calories.

New 100 per cent plant-based and vegan friendly pizza The Fry Family Food Co. has just launched its new artisan, stone-baked vegan pizzas. These are the first pizzas produced by the brand and are 100 per cent plant-based. The Smoky BBQ style pizza is topped with Fry’s marinated Chicken-Style Strips, roasted red onion and grilled peppers. The Mediterranean pizza offers an authentic taste of Italy and is made with sliced cherry tomatoes, baby spinach, black olives and Fry’s Chicken-Style Strips rubbed with Italian herbs. Both varieties are nonGM and dairy free.

Little shots of goodness South Africa’s favourite premium fruit juice company is taking cold-pressed juice to tastier, spicier and fierier terrains. Introducing the Sir Fruit Raw Health Shots, a little shot of goodness that will give bad days the boot! With the concentrated deliciousness of real fresh fruits, vitamin-rich vegetables and spices, Sir Fruit is serving up shots that pack a punch in two sips or less.

Fizz it up!

Turbovite’s new Energy Water is a new player in this market, and the first big brand in a novel category.

The beverage is not only a new direction for the brand but will bring an exciting dynamic in the bottled water market and energy beverages category.

November/December 2019 | Food Review

7

NEWS

New website offers improved visitor engagement

C

ommitted to innovation for nearly 70 years, Heat and Control has launched a new website with Silicon Valley digital agency WebEnertia Inc. The site will offer visitors improved customer engagement, solutions, education and resources.

With a modern design and fresh look, visitors will appreciate its intuitive navigation through the broad and deep equipment offering.

‘We are excited about our new website and the product-filled pages of resourceful information it provides for our customers, partners and employees,’ said Amber Crowley, marketing manager at Heat and Control.

The website now can grow with the company and it’s ever increasing capability. ‘We wanted our technology expertise on the manufacturing floor to match our technology online and provide helpful information about the comprehensive solutions we provide.’ The site is also mobile responsive to provide the best experience on visitor’s preferred device.

Heat and Control is proud to have co-branding with partners and customer success stories showing their commitment to advancing the industry. •

Diversification strategy leverages synergies

B

I has successfully implemented a new business development leader (BDL) management structure, with a dedicated and focused approach to core market segments, including agriculture, sugar, FMCG, services and chemicals, amongst others. The company appointed Victor Strobel as marketing manager, reporting directly to BI business unit head at the Parkhaven head office.

‘BI’s unique approach is to target existing and potential customers at grassroots level. The sales force will service the daily customer requirements. The BDL team, on the other hand, will look specifically at nurturing co-operative relationships with all relevant internal and external stakeholders,’ Strobel explains. ‘We work closely with our suppliers and the larger Hudaco Group to penetrate new market segments

and grow through innovative marketing initiatives.’

Apart from its extensive branch network in South Africa, BI is focusing on unlocking opportunities elsewhere on the continent.

An example of BI’s diversification into ancillary products is adding electronic motor control solutions Varispeed to its extensive offering.

Varispeed has just launched its VDrivePlus and AlphaDriveMicro VSDs onto the market. The AlphaDrive-Micro VSD from Varispeed is a compact frequency inverter ranging from 0.2kW to 5.5kW, and available in 240V and 400V. •

Victor Strobel

Is graphene the next big thing in food packaging?

T

etra Pak has joined the European Commission Graphene Flagship project as the exclusive representative from the packaging industry to explore possible future applications of graphene in food and beverage manufacturing.

Graphene is a carbon-based material, one of the thinnest known to humankind, one atom thick, while also around 200 times stronger than steel. It is an excellent conductor of heat, electricity and has a wide range of light absorption abilities. Graphene material could bring breakthrough innovations with unlimited potential for integration in almost any industry.

Professor Konstantin Novoselov, physicist and Nobel Prize winner says, ‘Graphene has the

potential to revolutionise a range of processes and industries. Since its first isolation in 2004, we have seen tremendous success and marketplace application of the material within the electronics and automotive industries.

I’m looking forward to the next phase of the Graphene Flagship and exploring potential innovations in the packaging industry.’

Tetra Pak is leading research and development in the packaging sector, exploring the potential graphene holds to unlock a range of new and revolutionary innovations for the food and beverage industry.

In terms of packaging material innovation, the product is being

examined to see how graphene could offer coatings to reduce its carbon footprint in the packaging supply chain. The material can also enhance the performance of current packaging materials, enable new functionality and increase recyclability. With the development of smart packaging, graphene’s ultra-thin flexible sensors can be integrated to packages as data carriers for producers, retailers and consumers. Graphene sensors can also be smaller, lighter and less expensive than traditional sensors. •

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NEWS

Family range of yoghurt tubs launched

NOSA to acquire Deltamune’s laboratory business

G

lobal occupational health and safety (OHS) risk management solutions provider NOSA, has signed an agreement to acquire 100 per cent of the Deltamune Group’s laboratory business (a leader in diagnostic testing and salmonella serotyping). The acquisition remains subject to standard closing conditions, and is expected to close at the end of November 2019, becoming effective 1 December 2019.

This acquisition follows NOSA’s 2017 acquisition of the CSIR’s Cape Town and Durban laboratories, and will position NOSA’s laboratory testing business (NOSA Testing) as SA’s largest group of food and agriculture, and occupational healthfocused, laboratories.

The combined testing business comprises eight laboratories located across the country, all of which are SANAS 17025 accredited, while two are DAFF approved for diagnostic testing within the poultry sector. The acquisition also gives NOSA Testing its first presence in the rest of Africa, through a laboratory in Zambia.

Pieter Erasmus, NOSA chief financial officer, says the acquisition supports NOSA Testing’s aspirations of becoming South Africa’s leading food and agriculture and occupational health laboratory group, and over the medium term, extending testing services across the African continent in support of NOSA’s existing regional audit and certification business.

NOSA’s Testing, Inspection and Certification (TIC) business offers unmatched technical expertise with regards to microbiological and chemical analysis, process and retail safety audits and ISO 22000/FSSC 22000 certification.

‘Post-acquisition, the laboratories will operate as usual. Over time we will enhance efficiencies across the testing network to better meet the stated needs of our clients,’Erasmus explains. •

B

erry Astrapak is among South Africa’s leading suppliers of rigid dairy packaging. Its yoghurt cup range includes an assortment of sizes including 80ml, 125ml, 150g, 175g, 250ml, 500g and one kilogramme tubs. It also offers six-unit multipacks to provide packaging solutions that are tailored to suit varying customer needs.

The sleek tub design ensures protective packaging that is lightweight yet durable, and the multipack yoghurt cups are user-friendly as they can be simply snapped-off for snacking.

Made from versatile polypropylene (PP), the yoghurt cups are recyclable and offer a sustainable packaging solution. Berry Astrapak presents customers with a variety of moulding options that include blow moulding, thin-wall injection-moulding and thermoforming - a cost effective production method. To ensure food grade hygiene standards are met throughout production processes, plants extrude all sheeting used for thermoformed packaging.

Brand owners can choose from a range of modern decorative techniques. In-mould labelling (IML), which creates precise labelling without compromising on highend graphics, is ideal for dairy products because IML can withstand the cold chain. Berry Astrapak also offers fulllength sleeving for dairy products – this award-winning technique gives products the branding edge. Other labelling techniques include offset printing, hot and cold foiling, silk screen and flexographic printing. •

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Food Review | November/December 2019

NEWS

Healthy lifestyle trends attribute to enhanced beverage market boom

T

hese products are gaining a strong market position, especially since consumers are seeking products that benefit their health. GlobalData, a leading data and analytics company indicates that 59 per cent of consumers in North America say they purchase products that help save them time and effort – but high sugar content is the price to pay.

Holly Inglis, consumer analyst explains, ‘With less time in the working day to exercise, beverages that support an on-the-go lifestyle are likely to prove popular. Healthy lifestyle trends have boosted the industry, with frequent adoption of healthier beverages dominating social media channels and supermarket promotions.’

Research conducted by the National Health and Nutrition Examination Survey found that plain water should be the optimal beverage choice in weight loss.

This suggests that consuming vitamin and mineral enriched beverages does not actually aid dieting. Inglis adds,

‘Typically drinks that claim they have added vitamins, electrolytes, potassium, antioxidants and fibres often have more sugars than other beverage types. In some cases, these benefits can be obtained by plain water.’

Per GlobalData’s Q2 2019 Quarterly Beverage Forecast, a 5.1 per cent growth in 2019 is forecast for enhanced water, despite awareness of high sugar content.

This supports Minesota State University findings that although individuals know

that sugar sweetened beverages are detrimental to health, two per week (average) are still consumed per person.

This indicates the bridged gap between intention and indulgence. Inglis concludes, ‘If you are looking to hydrate after exercise, or are substituting carbonated soft drinks that are high in sugar, then yes, but if you are consuming it as a food supplement, or are seeking weight loss, enhanced beverages are unlikely to provide an all-encompassing benefit.’ •

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11

C O M PA N Y F O C U S

Innovative natural colours that shine We live in a world where it is hard to escape the power of social media and the influence imagery has on consumer preference. Food photography is no exception. Consumers can easily take a snap of what they have chosen to eat and instantly share it with the world.

N

obody likes to eat and share pictures of food and beverages that are dull, boring and by inference, tasteless.

Unhealthy foodstuffs containing high levels of sugar, fat and artificial ingredients are falling out of favour and the craze towards healthy eating shows no sign of slowing down. Research company, Mintel predicts the use of natural colours will continue to grow globally.

In answer to these trends, Roha has been developing food ingredients for almost 40 years to meet the demand for bright, vibrant and healthy natural colours. The company is present in 22 countries. Its most recent acquisition took place in Mexico and a new

12

Food Review | November/December 2019

“South Africa has seen the use of natural colours increase by 17 per cent since 2016. Key applications are sauces, seasonings, confectionery, dairy and bakery” manufacturing site was built in Vietnam in 2019. In South Africa, Roha provides a local presence with a global reach.

‘Earlier this year, Roha received the Power Brands Rising Star of the Year Award for innovation in new product development,’ says Carlos Reis,

managing director of Roha South Africa.

With fully fitted applications laboratories in St Louis, the US; Valencia in Spain and Mumbai, India, Roha can carry out a range of customer-specific application testing from ice cream and yoghurt to beverages and prepared food.

‘Our PhD and master-trained application specialists are on hand to provide one-on-one technical expertise whether remotely, on-site with Roha at their facilities or a customer’s manufacturing site. Our local presence in Johannesburg means we can easily visit you to discuss your colour needs.

Our portfolio is completely

C O M PA N Y F O C U S

A SUCCESS STORY SCRIPTED BY INNOVATION

From a small startup in 1972, to a global colour-producing giant, Roha manufactures and distributes synthetic and natural colours for the food, beverage, pharmaceutical and cosmetics industries.

The company’s product range encompasses synthetic and natural products created for a multitude of applications. Innovation is key, and Roha is constantly innovating to develop new products and ideas.

Based in India with offices in 15 countries, its hub is a 300 000 square feet production facility in the Roha district of Maharashtra, India. The site meets the highest international standards and standards. The company has support offices and facilities in the US, UK, Spain, South Africa, Vietnam, Indonesia, Thailand, China, Egypt and Mexico.

stable carmine replacement option is based on red beet. Natracol Cerise is vegan and vegetarian compliant and can be used across all applications, including baked goods for popular products like a Red Velvet cake. Natural red colouring has been problematic in the past, but this ingredient customisable and we excel in a quick has revolutionised this category. turnaround for matching type projects,’ ‘We continue to see the trend Reis elaborates. towards clean labels evolve globally.

A key benefit of Roha is that there Roha recently launched the Futurals is no limit to the colours on offer as and Futurals Pro range of Colouring the portfolio includes all raw material Foods - a clean label range of natural possibilities, whether synthetic or natural. food colours that comply with the EU The range of natural colours is Guidelines on colouring foodstuffs,’ formulated to meet current trends Reis enthuses. across the food industry. Roha’s key This range contains minimally brands are Natracol, Futurals and processed ingredients using materials Futurals Pro. Although these products such as black carrot, orange carrot, fall under the “natural” banner, there purple sweet potato, red beet and more are some key differences to note, recently paprika and curcumin. These depending on labelling requirements. products can also be customised Natracol contains the most to give the desired label popular natural colour raw and shade with E-number materials and provides and preservative-free stable solutions based options available. on beta carotene, Liquid and In 2018, almost three paprika, curcumin, powder options times as many products carmine, red beet are possible. launched using and more. These The innovative natural colours, versus products were Futurals Pro Citrus those featuring developed to be stable Orange and Futurals synthetic colours. to heat, light and pH Pro Citrus Yellow fluctuations and can are based on orange be produced in powder carrots. The range provides or liquid forms and bright orange and yellow varying solubilities shades that can be used across most depending on applications and provides a completely the requirement. clean label with no E-numbers. As A key innovation consumers continue to demand more is Roha's Natracol transparency on what they are eating, Cerise. This heatRoha is working hard to ensure colours

DID YOU KNOW?

are as clean and sustainable as possible.

Roha also invests time in understanding local markets. South Africa has seen the use of natural colours increase by 17 per cent since 2016. Key applications are sauces, seasonings, confectionery, dairy and bakery.

A campaign to understand these applications better has now been completed. ‘We’ve developed a range of application-specific products. We can go as far as sharing our internal application data where possible to ensure your research and development resources are not wasted on futile testing.

‘One example is our range of blended anthocyanins that perform well in spoonable and drinkable yoghurt applications. These colours are stable in acidic high-protein whey beverages.

This can be a difficult application to retain colour stability. In addition to these, Roha’s portfolio contains natural colours that can be applied to neutral pH dairy applications like ice cream and flavoured milk.

These products can also withstand pasteurisation, ultra-high temperature, and retort processing conditions, which are often used heat treatments to lower microbial load in dairy food,’ Reis concludes.

Although the clean label is the global focus, Roha is a one-stop-shop for colours whether synthetic or natural.

With the synthetic colour brand Idacol, the company can offer off the shelf or tailor-made solutions. •

Roha – www.roha.com

November/December 2019 | Food Review

13

EVENT

A future where disruption and innovation rules Anuga excels at bringing role players in the food industry together and fulfils its function as a window to the future of food and beverage innovation, manufacturing, packaging and supply. This year’s event saw a record-breaking 7 400 exhibitors and 170 000 visitors gathered in Cologne, Germany. By Maryke Foulds

S

trategic decisions for the entire food industry were discussed at the event as new solutions and concepts are sought for the big challenges presented by the

global food industry.

The trade fair is successful in linking future themes in the industry with the current global political debate. This mostly revolves around the impact production, processing and marketing of food has on the environment and especially, climate change.

Sustainability is the topic on everybody’s lips and plantbased and vegan products dominated much of the conversation.

Offering products that comply with the ethical needs of consumers, and provides them with the highest possible degree of enjoyment is a big challenge for food manufacturers and distributors. This is a tough industry and competition lurks around every corner.

Anuga celebrates its 100th anniversary

An interesting topic raised was that while manufacturers and processors bear the entrepreneurial risk, do they deserve more political support to reconcile sustainability, profitability and customers' requirements?

This year, the show presented itself as extremely topical and well-equipped for future challenges. Despite the high importance of social responsibility and sustainability, the show focused on what it does best: the appreciation of food.

Christoph Minhoff, chief executive director of the Federation of German Food and Drinks Industries (BVE) commented positively, ‘Every year over 40 000 new products are introduced onto the market in Germany alone. While trends like "healthy and sustainable food" are further establishing themselves, sustainability is taking on a new dimension among foodstuffs. If politicians want to support the industry with this development, they must solve existing, conflicting goals between the reduction of packaging, fighting food waste and food safety, instead of just dictating agreements,’ he noted.

Beverage innovation on show

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Food Review | November/December 2019

EVENT

IN THE TREND ZONE

Innova Market Insights’ team of experts presented insightful and cutting-edge research results in the development of the food and beverage industry. The latest consumer trends were presented in short keynote speeches by knowledge partners and insight was given in areas of packaging, technology and flavour drivers. To illustrate the findings more than 200 innovative products and new packaging ideas from around the world were presented.

A DIVERSIFIED EVENT The congress trio Newtrition X, E-Grocery Congress @Anuga and the Innovation Food Conference (iFood) featured top international speakers. They offered an extensive pool of new information on trends, market opportunities, new technologies and the digitalisation of the industry.

The biggest trends predicted include plant-based meat substitute products, alternative protein products based on peas, fava beans or insects and newlyinterpreted product variants made of hemp. Beyond this, themes such as freefrom, convenience, vegan, bio, Halaal and Kosher also played an important role.

This is an exciting and challenging time for the food and beverage industry. Anuga 2019 convinced with its unique mixture of exhibitors, valuable first-hand information, exciting trend analyses from the globe and an extensive, industry-relevant event programme on topical themes. •

The next Anuga will take place in 2021 from October 9 to 13.

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1 1: Organic food is a growing category 2: Vegetarian products hit the mark 3: The next big thing…vegan seafood

3

SOUTH AFRICA MAKES WAVES IN THE GLOBAL FOOD INDUSTRY South Africa’s well-developed food and beverage industry is recognised as a global player. Several South African producers and exporters of a wide variety of processed foodstuffs are growing their brands in international markets, particularly in the gourmet food sector.

Several of these firms have gained worldwide recognition for innovation in terms of packaging, presentation and branding, winning awards at major global events.

The country is the world’s leading producer and supplier of ostrich meat.

This South African product is healthy, lean and tasty with almost no cholesterol and fat. It is extremely popular in the lifestyle market for health-conscious consumers.

Locally grown processed fruit and vegetable products are renowned for their high standards and premium quality.

These are processed and manufactured in production facilities with worldclass manufacturing practices in full compliance with product quality and food safety certifications.

Coupled with this, the natural attributes of South African raw materials rank these products as some of the best in the world. Innovative products on show this year included companies like Fynbos Fine Foods, Rugani Juice, The Fair Food

Company, Frujus, Prosperitas Foods and Summerpride. The local wine industry was also represented with Orange River Cellars, Dombeya and Haskell Vineyards.

A total of 39 companies exhibited.

The South African Pavilion at Anuga 2019 was a testament to the wide variety of food products produced in the country at competitive prices and available to discerning consumers who appreciate quality food products.

Ernest Moagi, director EMIA the dti, Jacob Moatse, minister counsellor at the Botschaft der Republik Süd Africa, Hloniphile Kniwane, assistant director export promotions – Europe desk at the dti and Marc MüllerKirsch, marketing officer at the South African consulate

November/December 2019 | Food Review

15

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

Rewriting a way to healthier food

Recognised as pioneers of traditional cook chill technology, DC Norris & Company (DCN) are staying ahead of the game with their latest development, Jet Cook 4, for low fat and salt processing.

G

lobally, governments are tackling rising obesity levels and illnesses associated with unhealthy diets.

DCN’s commitment to research and

the product having the same mouthfeel of a full fat product. As an additional benefit the system typically reduces processing times from 60 minutes to less than 15 minutes.

development has seen the company work in partnership with food and beverage manufacturers on a UK government-funded project. The aim was to reduce the level of fat and salt in convenience meals without compromising taste or quality.

In 2017, the UK government awarded a £1 million Innovate grant to a group of

“A 70 per cent reduction in fat and 50 per cent reduction in salt were proven by scientific analysis and taste panels”

companies to develop a system or process, which would reduce the amount of fat and salt in ready meals, sauces and soups.

The group included supermarket chain Sainsbury’s, a ready meal manufacturer, a leading food science university, and flavourings and hydrocolloids specialists.

DCN developed Jet Cook - Generation 4 specifically for the project. The new technology produces seven trillion droplets of water a second; liquids and fats are Jet Cook reduces excessive cooking time

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Food Review | November/December 2019

atomised into the product creating particle sizes of less than one micron. This results in

Product and process trials were held on popular Sainsbury’s recipes, using many alternative ingredients, flavours hydrocolloids and system stabilisers. It was proven via a team of independent professional taste panellists, as well as internal panels that the Jet Cook 4 could match the taste and texture of the existing full fat and salt products. This was without the need for any additional ingredients, flavours or stabiliser solutions.

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

A 70 per cent reduction in fat and

allows for very large pieces of

50 per cent reduction in salt were proven by scientific analysis and taste panels.

DID YOU KNOW?

meat and vegetables to pass freely while being

The Jet Cook - Generation 4 has just won the Innovative Processing Solution Award at the Gulfood Manufacturing Excellence awards in Dubai!

rapidly heated. ‘We can automatically change the conditions in the chamber to create emulsions or cook large particulates of meat or vegetable without damage

Jet Cook installations in Australia

to particulates,’ enthuse Annabel Norris of DCN. Jet Cook reduces excessive cooking time and the thermal impact on vegetables and

impressive speed, improved product

fruits, reducing vitamins, minerals and

quality and reduced processing stages.

fibres lost or diluted during traditional

The DC Norris team accepting their award

were the dramatic reduction in burn-

chambers, the heart of the Jet Cook, have

on and up to 50 per cent reduction

been remodelled to accelerate liquids even

in processing times. The company

faster. This offers more flexibility when

commented, ‘Unbelievable heating times

producing emulsions.

and finished product quality, the new

Jet Cook is available as part of the newly

OFFERING VERSATILITY TO FOOD MANUFACTURERS

launched DCN Jet Process System. This all-

The Jet Cook is incredibly flexible and can

sterilise at high speeds using its award-

be applied to different industries including dairy, beverages, ready meals and pet food. The design of the unit with a 50mm diameter orifice and no moving parts

Two of the big wins for this company

cooking. The unit and conditioning

in-one system can entrain, mix, cook and

system took 40 minutes off our 60 minute traditional cook time.’

DC Norris equipment is supplied locally through Courlanders. •

winning patented technology. DCN recently installed three Jet Processing systems in Australia for a leading pie manufacturer.

The system produces hot fillings with

Courlanders – www.courlanders.co.za DC Norris & Company http://jetcook.dcnorris.com/

November/December 2019 | Food Review

17

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

When tradition meets innovation If your objective is quicker, better and more efficient processing you are in good company with Bizerba. The company pools its extensive experience to develop unique system solutions so that you can achieve your goals.

T

he GLM-Ievo, the highperformance labelling system for the food industry, makes your

future objectives achievable.

With a flow rate of up to 200 packs/ minute and modular construction, it offers limitless opportunities in the food manufacturing sector. The fully automated machine impresses with its flexibility, robustness and maintenancefriendly design. It can grow to keep pace with changing demands, thus automatically ensuring maximum investment security.

The GLM-Ievo presses all the right buttons to keep purchasers, engineers and quality managers happy. With this machine, competitive advantage is supplied as standard. •

Bizerba – www.bizerba.co.za

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Food Review | November/December 2019

GLM-Ievo in action

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

Move against food waste gains momentum

The World Health Organization (WHO) indicates that the production of processed food, rapid urbanisation and changing lifestyles is leading to a shift in dietary patterns. While people are currently consuming food high in energy, fat, sugar and salt/sodium, this is set to change.

A

balanced and healthy diet is

spoilage microorganisms, ensuring food

essential to prevent lifestyle

and beverage quality and safety;

diseases such as diabetes,

• Can be applied on packaged

malnutrition and digestive disorders.

products, or directly on drinks just

Demand for healthier products, clean labels

before filling (hiperbaric bulk), avoiding

and clear communication about ingredients, shelf life and nutritional information is also increasing.

Public and private entities are working

re-contamination; • It extends product shelf-life from a few days up to weeks or even months, under refrigeration conditions, reducing the use

hard to halt the problem. In terms of novel

of preservatives;

processing technology, high-pressure

• It keeps the original nutritional and

processing (HPP) offers an alternative non-

HPP may be combined with a re-closure system

organoleptic characteristics of

sensitive compounds like vitamins - it does

thermal process that can assist in delivering

the product;

not break molecular covalent bonds. Taking

much needed change.

• It can be applied to products like

juices as a reference point of freshness HPP

HPP technology applies high hydrostatic pressure, up to 6 000 bar /600 MPa /87 000 psi. It is a certain bet for food and beverage industries and entrepreneurs.

guacamole, baby food, meat products, juices, beverages and seafood; • Restrictions regarding the size or shape of an HPP product’s packaging is minimal; • Helps to reduce food waste and is

SYSTEM ADVANTAGES: • HPP inactivates pathogens (Listeria, Salmonella, Vibrio or Norovirus) and

environmentally friendly; • HPP may be combined with a re-closure system to extend shelf-life.

indicates the following: The concentration of ascorbic acid (vitamin C) in apple juice is practically unaffected by high-pressure processing (Queiroz et al. 2010).

Regarding watermelon juice, lycopene content is preserved up to 98 per cent even after intense HPP conditions (600 MPa

Numerous companies are using HPP to

/ 87 000 psi for 15 min) (Liu et al., 2013). HPP

reach export markets, without the need

is a perfect method to maintain functional

to modify recipes or use preservatives

properties linked to antimutagenic

and technologies that could compromise

molecules such as sulforaphane, indol-3-

product quality.

carabinol glucosinolates present in broccoli

Some enterprises are using technology as

(Mandelova et al., 2007).

it can offer a new life to imperfect-looking

HPP technology is a good option to

food. Instead of rejecting the product, the

contribute to a sustainable production

technology contributes to reducing food

and consumption model. It can assist in

waste. Processors are committed to HPP

preventing food waste by promoting a real

as they can develop safe and minimally

change in attitude and work procedures.•

processed products, noticeably fresher HPP is a suitable technology to maintain nutritional heat-sensitive compounds

than if processed with other technologies.

Many studies support that HPP is a suitable technology to maintain nutritional heat-

Hiperbaric – www.hiperbaric.com

November/December 2019 | Food Review

19

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

Root crops benefit from foreign material detection

Tomra Food’s new 3A sensor-based sorting machine offers potato growers excellent sorting capabilities, dependability and affordability.

D

eveloped in response to specific customer challenges, the Tomra 3A (3A) delivers a new level of foreign material removal.

The sorter is typically used at the entrance to a potato storage shed, where it provides a final clean up after the freshly harvested crop has passed through a mechanical grader and soil removal equipment.

The unit employs an in-flight inspection and ejection process to detect and remove stones, soil clods and other debris from the incoming product. The 3A is designed to operate at high capacity. This is due to the time pressures of a short harvesting season. It gently moves the product without risk of damaging or bruising it.

Jim Frost, product manager at Tomra Food says, ‘In developing this machine, we learnt from working with farmers in this sector and adopted market-leading technologies proven

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Food Review | November/December 2019

in some of our other sorting applications.

This machine gives farmers exactly what they’ve told us they want: greater capacity; green potato removal; no product bruising; robustness and excellent reliability; ease of use; movability; additional data and statistics and lower cost of ownership.’

SOPHISTICATED IMAGING TECHNOLOGY ON THE UP The 3A’s sophisticated imaging system, unlike the FPS’s, has colour-detection capabilities to identify unwanted green potatoes. Solid-state, pulsed LED illumination technology with highresolution cameras can distinguish between the crop and foreign material. Amongst the range of signal responses from multiple tailored LED frequencies (some visible and some non-visible infrared), advanced software analysis detects the presence of gross green on sun-exposed potatoes. The sorter is tolerant of overhead lighting effects and eliminates sensitivity

Tomra’s 3A sensor-based sorting machine

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

to changes in light levels through daylight,

Technology is managed by software from the

evening, and night production.

award-winning Tomra ACT platform, sharing

The optical system has no moving parts

the graphical user interface and many of the

when in operation, which improves reliability.

features of its big brother, the Tomra 5A. The 3A

The fully-sealed camera enclosure is tolerant

interface includes alarm reporting, statistics

of environmental conditions such as rain, wind,

and diagnostics capabilities, with the option of

dust and heat.

remote support via a 4G modem connection.

Newly developed Tomra technology such as

Ease of use extends to serviceability.

automated camera alignment and calibration guarantee the sorter’s stability. Optical

Improved accessibility of the ejector Unwashed root vegetables before sorting

temperature control ensures consistency of

mechanism allows customers to order and replace parts. New LED lights ensure long life,

optical signals. This delivers excellent sorter

width of the inspection area. The mechanical

with no need for annual replacement. It is now

stability and efficiency from the cool of the

finger ejectors are designed for robustness

possible to move the camera further away from

morning into the heat of the day.

and repeatability when removing even

the product sorting zone, greatly reducing the

the largest and heaviest defective

need for cleaning the camera. Machine uptime

pushed to meet the tight deadlines

potatoes from the line, minimising

is maximised as the crop is quickly moved

of a short harvesting season, with

the need for repairs or replacements.

to storage.

capacity increased by up to

Finger actions are optimised to

30 per cent. To accommodate a

prevent collisions with neighbouring

customers with the highest-quality product,

potatoes as they fall into the area

confidently meeting agreed specifications.

The 3A performs well when

range of input capacities, the sorter is available in three widths, with a 1 200mm, 1 600mm and 2 400mm infeed conveyance. This enables

Jim Frost

for the accepted product. Gentle handling of the potato continues to

be a key feature of Tomra sorters. The

throughput of up to 45, 65 and 100 tonnes per

‘accept’ conveyor, through unique design,

hour.

captures, decelerates and delivers

The 3A sorter continues to employ a finger-based ejection system across the full

quality potatoes without product collisions or bruising.

The farmer is empowered to supply

‘Real-world field validations with farmers, sorting fresh-pack and processed potatoes, proves the great capabilities and reliability of this machine,’ Frost concludes. •

Tomra - www.tomra.com

November/December 2019 | Food Review

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Solid and perforated steel belt conveyors for the food industry IPCO is a world leader in the manufacture and supply of solid/perforated steel belts and associated process systems for the food industry, with application-specific expertise that extends across baking, cooling, forming, freezing, drying, casting, meat cutting, conveying and more.

Our belts and systems are used to handle literally hundreds of different food types, from cookies, chocolate and coffee to strawberries, sugar and seafood. And in every area they offer efficient, reliable and durable operation together with fast, easy cleaning for maximum hygiene.

Whatever your requirement – belt-only, process support or system solution – our global coverage and technical expertise means we deliver the level of service that’s right for your business, whatever its size or location.

• W orld leading steel belt technology: solid/perforated, carbon/stainless, wide belts, choice of grades.

• Process solutions including our proven Rotoform FD pastillation system.

• G lobal service and spare parts support, new installations, upgrades, planned maintenance, belt replacements.

• Experienced engineers offer consultancy on all aspects of process design.

ipco.com

NOVEMBER 2019 THE OFFICIAL NEWSLETTER OF THE SOUTH AFRICAN NATIONAL BOTTLED WATER ASSOCIATION

Make a Clear Choice SAFE DISTRIBUTION PRACTICES

CERTIFIED SAFE AND SUSTAINABLE WATER SOURCE

DOESN’T SA T I Y IF AUDITED ENVIRONMENTAL STEWARDSHIP

SEAL OF QUALITY, SAFETY AND AUTHENTICITY

AUDITED SANBWA BOTTLED WATER STANDARD

AS

K “W

ADHERENCE TO FOOD LEGISLATION

HY N

” ?

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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 November 2019 S

T MARK’S SQUARE is the epicentre of tourism in Venice. In season, the crowds are overwhelming and seem to be aiding Venice’s slow sink into its estuarine mud foundations. My wife and I took a trip in September, which was just out of season, but still, the tourist turnover in Italy is very impressive.

We stayed at an Airbnb two kilometres from the square.

As is my habit when in another country, I am always curious about bottled water prices. Walking towards St Mark’s I observed a classic example of pricing theory in action.

For the first kilometre or so, the price for a 500ml bottle of cold water was €1. About 500m away, the price rose to €1.50. At 200m it had risen to €1.80 and within 50m and in the Square itself, it was €2. This is an astounding R33 for a 500ml bottle!

After Venice, we travelled south to Chianti in Tuscany and stayed in a self-catering agriturismo for 10 days with three other South African couples. Our everyday grocery shopping was at the supermarket chain, Lidl.

Found all over Europe, Lidl’s business is largely based on ownlabel branded products and a lowtech approach to store aesthetics.

Very little is packed out attractively on shelves. Most shelving is on an industrial scale and boxes of the product are simply placed on the shelves; sometimes the customer has to open the boxes.

The choice is also limited.

There were only three varieties of breakfast muesli for example: roasted with sugar, roasted without sugar and unroasted without sugar.

Bottled water was presented on pallets - none on shelves. We were buying six-packs of 1.5 litre bottles with a carry handle costing €1.02 a six-pack, or R16.50 for nine litres.

There were no five-litre bottles.

These were the thinnest bottles I have ever come across! Taking them out of the fridge when half their contents had already been consumed was tricky as the bottle would just collapse and f lop over like a limp squid. When emptied, they would crush down to the size of a small naartjie.

This brings me to a major focus of this newsletter: the increasing groundswell against plastic and the consumer’s blind faith that alternatives such as glass, aluminium, biodegradable are viable and ‘better’ options.

I’m certain you’ll find the articles extremely interesting, but what concerns me most about biodegradable bottles, are the following: 1. When the bottle biodegrades, what contamination happens to the product, the beverage or food product it contains?

2. If biodegradable plastic mixes in with ‘normal’ plastic in the recycle stream, what happens to the quality of the products made from recycled plastic, like pillow fill and carpets? What happens to the polar-f leece jacket on your back, will it one day fall apart?

3. What if consumers are reluctant to change their behaviour and continue to litter or don’t embrace recycling? What impact will biodegradable containers have on the real problem - litter and waste of any kind, not just plastic?

Plastic recycling in South Africa is impressive. According to the Plastics|SA report it released earlier this year, more than 519 370 tonnes of plastics waste was collected for recycling, 6.7 per cent up on the previous year.

This 519 370 tonnes of plastics waste is equivalent to 46.3 per cent of the plastics waste produced in 2018 in South Africa, making the country one of the best mechanical recyclers in the world. The environmental impact is staggering. It saved enough oil to fuel 200 000 cars travelling 30 000km/annum for one year and saved 246 000 tonnes of CO2 - the equivalent emissions of 51 200 cars.

Equally impressive are the socio-economic benefits. The plastics recycling industry provided direct employment to more than 7 800 people and created a further 58 500 income-generating jobs, while R2.3 billion was injected into the informal sector through the purchasing of recyclable plastics waste.

Let us do our level best to stop the introduction of biodegradable plastics, which will destroy these achievements!

Yours in quality John Weaver

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Ripples & Waves

Bottled water must be a choice everywhere drinks are sold

A

STUDY BY HARRIS Poll has found that 93 per cent of Americans prefer bottled water over all other beverages. While this is not an unexpected or new trend, the fact that these same Americans want bottled water ‘available everywhere drinks are sold’ is proof that consumers have accepted bottled water as an alternative to other packaged beverages and no longer regard it as competing with the tap.

SANBWA has always maintained that bottled water does not compete against tap water, but is a legitimate addition to the retailer’s shelf of packaged beverages because it improves the range of options available for consumers.

PP020.pdf

1

2018/05/09

16:30

In societies and communities where obesity is a major health risk, water is the best beverage choice. It that water can’t reliably be found from a tap, it should be readily available as a packaged beverage.

The results of the survey, which was commissioned the International Bottled Water Association (IBWA) to better understand consumer behaviour and preferences when it comes to bottled water and reported in Beverage Daily, largely mirrors those obtained in the previous survey.

The publication stated that, in 2018, 72 per cent of consumers said bottled water is among their most preferred non-alcoholic beverage, which was a nine per cent yearover-year (YOY) increase. It was reported

3

the most preferred beverage, followed by coffee (61 per cent) and soft drinks (59 per cent).

In fact, 99 per cent of Americans drink some form of water regularly, whether it is bottled, tap, or filtered.

But those who only or mostly drink bottled water (37 per cent) were equal to those who drink bottled and tap water equally (37 per cent). Consumers who drink only or mostly tap or filtered water fell to about 25 per cent in 2018, a 10 per cent YOY decrease.

Ripples & Waves Microplastics in food and beverage products – don’t panic

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here is no conclusive evidence that the microplastics found in our environment are a health risk. The World Health Organisation (WHO) is recommending that global communities would be better served by regulators addressing known risks such as microbial pathogens and chemicals in our drinking water. In addition to cleaning up drinking water, technologies and purification processes would also reduce microplastics.

This is one of the key findings from 2019 study ‘Microplastics in freshwaters and drinking water: Critical review and assessment of data quality’

by Koelmans et al, financially supported by the WHO and published recently.

The study reviewed 50 microplastic studies and found that only four of these passed research quality standards. It concluded that more data is needed to accurately evaluate potential exposure and risk for human health. Many of the particles found by these laboratories were never identified as plastic.

While reassuring the world’s citizens that microplastics do not appear to pose a health risk at current levels, the WHO did stress the following: o Microplastics are everywhere • Microplastics are ubiquitous in the environment and have been detected in air, food, marine water, wastewater, freshwater and drinking water (both bottled and tap).

• Although there is insufficient information to draw firm conclusions on the toxicity of nanoparticles, no reliable information suggests it is a concern. o Many of the current studies lack rigour • The lack of standard methods for sampling and analysing microplastics in the environment means that comparisons across studies are difficult. Besides, few studies were considered fully reliable. o Direct comparison between data from freshwater and drinking water studies cannot be made.

• A set of standard methods is needed for sampling and analysing microplastics in drinking-water and freshwater.

• In drinking water, fragments and fibres were the predominant microplastics reported.

The polymers most frequently detected were polyethylene and polypropylene.

• There is evidence that that the microplastics found in drinking water and bottled water could come from the freshwater sources and/or during treatment and distribution of tap water,

and/or bottling of bottled water. More research needs to be done to confirm the sources.

SANBWA believes it is unfortunate that some health and consumer commentators do not appreciate the ‘big picture’ around microplastics in food and beverage products, and appear to be on a witch hunt to identify who’s to blame.

What’s more unfortunate is that they appear to have singled out the bottled water industry when, as the Koelmans et al research and other sources show, microplastics are prevalent in the air we breathe, the food we eat, and the water we drink - regardless of the source of the latter.

Recent findings in Europe suggest that more than half of all microplastics in the environment are caused by car tires and building construction. Washing synthetic clothes or the abrasion of shoe soles are also known to contribute, along with littering and poor plastic waste management.

Thousands of food and other household items in your weekly shop: milk, cheese, yoghurt, vegetables, meat, fish, chicken, pork, butter, margarine, bread, cereals, spreads, sauces, pasta, rice, sugar, mouthwash, toothpaste are packaged in plastic. Another study found that tea bags could be the source of microplastics in the cups of tea people drink.

In South Africa, bottled water accounts for less than 10 per cent of the total non-alcoholic beverage market while soft drinks, sports drinks, energy drinks, ready-to-drink teas and coffees,100 per cent fruit or vegetable juices, nectars, juice drinks and dairy-based beverages account for 90 per cent. This means that for every 10 bottles of bottled beverages sold, only one is a bottle of bottled water.

When it comes to informing and educating the consumer about this issue, it would be irresponsible and misleading to single out bottled water as the culprit.

There is currently no requirement nor official methodology worldwide to test for microplastics. When or if regulatory requirements or official methodology for testing are introduced, SANBWA will act accordingly to ensure that its bottled water standard remains in line with legal and international developments.

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Ripples & Waves New industry guidelines for recyclable plastic packaging released

by PETCO chief executive officer Cheri Scholtz Smart, sustainably sourced and recyclable packaging design, which keeps plastic out of the environment is becoming essential to a business’s bottom line. The growing impact of the green economy on company profits has forced brands, both big and small, to radically transform their environmental strategies, including how products are designed, made and packaged for customers.

To facilitate efforts by companies to think about their product packaging with reuse and recycling in mind, the PET Plastic Recycling Company (PETCO) has released a definitive guide to packaging design, created specifically for the PET (polyethylene terephthalate) manufacturing sector.

Retailers, brand owners, packaging manufacturers and designers must embed recyclability responsibilities into the design process so that PET plastic packaging can be successfully recycled and reused in new products.

Companies failing to address consumer demand for environmental performance in product design and development will find it increasingly difficult

to compete in the local and global market. In fact, the Waste Act also made Extended Producer Responsibility a legal requirement.

Designing for ecosystems by keeping plastic out of the environment must be at the heart of rethinking how organisations approach the circular economy and supply chain.

Going forward, a key focus will be on minimising plastic waste through design for recycling, whether it involved using more recycled content (rPET) or improving the recyclability of PET plastic bottles, which make up 70 per cent of the PET market, as well as trays and punnets and other packaging.

Currently, all plastic trays, tubs and punnets – regardless of their plastic make-up – are not collected for recycling.

PET plastic remains a lightweight, cost-effective, fit-for-purpose material. We must understand and utilise the value of its post-consumer waste as the economic resource it is in building a sustainable circular economy.

One of the key Designing for the Environment considerations is embedding recyclability. Packaging designs should be compatible with the recycling technologies, collection

and recycling infrastructure, and end-use markets prevalent in South Africa. PET, in particular, is 100 per cent recyclable if certain basic design principles are followed.

The guiding principle for any PET packaging design should be ‘fit for purpose’. The goal of improving the recyclability of PET packaging cannot compromise product safety or interfere with product functionality. Packs must be strong enough to protect the contents as best as possible throughout the supply chain. email info@petco.co.za for a copy of Designing for the Environment.

La Vie De Luc convinces private clients to put recyclability front and centre Convincing private label clients to change over from screen printing to PET wrap-around labels has several challenges and complexities, as SANBWA member La Vie de Luc encountered when it embarked on a concerted campaign to do just that.

According to the managing director, Christian von Palace, many clients are not aware that screen printing directly onto the bottle jeopardises the recycling process of PET containers. Once they are made aware of the implication, their next big concern is the look and design as printing has a minimalistic clean appeal that is not always achievable with a PET label.

‘Another major constraint of PET wrap-around labels are the volumes,’ he added. ‘Only if the

client uses a fair amount – around 20 000 a year per SKU – do wrap-around labels become a viable and cost-effective alternative to screen printing.

Convincing small clients to make the switch is a real problem from this point-of-view.

‘Finally, the switch-over can be tedious and long.

New artwork needs to be approved and signed off, stock needs to be run down, new stock needs to be prepared, and so on. We’ve persisted, and have managed to convince some of our larger switches to wrap-around labels and are working hard on getting medium-sized clients to follow suit.’

Joint managing director of Extrupet, Chandru Wadhwani, came across one of La Vie De Luc new private label brands, that bottled for restaurant chain Col’Cacchio. He praised both parties’ effort.

5

‘In an age of borderline militancy against single use PET bottles (and all plastics), nothing betrays the cause more than a poorly designed bottle that condemns it to the landfill and oceans. I admire and am grateful for La Vie De Luc’s effort, Col’Cacchio’s willingness to change.

The bottle looks beautiful. What a truly wonderful example of circularity and carbon efficiency,’ he said.

Do biodegradable bags biodegrade?

R

ESEARCHERS FROM THE International Marine Litter Research Unit at Plymouth University in the UK have published new research in Environmental Science and Technology showing that biodegradable bags can hold a full load of shopping three years after being discarded in the environment.

The team, under the guidance of unit head, Professor Richard Thompson OBE, examined the degradation of different plastic bags widely available from retailers including compostable bags, two forms of the biodegradable bag and conventional carrier bags.

These were left exposed to air, soil and sea - environments they could potentially encounter if discarded as litter and monitored at regular intervals. Deterioration was considered in terms of visible loss in surface area and disintegration as well as assessments of more subtle changes in tensile strength, surface texture and chemical structure.

The compostable bag completely disappeared from the experimental test rig in the marine environment within three months but, while showing some signs of deterioration, was still present in the soil after 27 months. The big shock was that the biodegradable, oxobiodegradable and conventional plastic formulations remained functional as carrier bags after being in the soil or the marine environment for over three years.

The research team said their results raise several questions, including whether environmental and weather conditions are a realistic means of decomposing bags when they are thrown away, even if they are labelled as ‘biodegradable’.

Important, too, is the confusion of the use of the term ‘biodegradable’. Researchers believe it lulls consumers into thinking the bag will simply disappear if thrown away. If consumers think they are being

even more responsible by adding biodegradable bags to their recycling bins, that can destroy efforts to collect conventional plastic bags for remanufacture into new bags, they warn. Chemical additives in biodegradable bags can contaminate the mixture, rendering it unusable.

Both the United Nations and the European Union declared that biodegradable plastics are not the answer to marine plastic pollution, while the EU has recommended banning oxo-biodegradables (plastics which contain additives designed to hasten the breakdown of polymer molecules). The process causes the bag to disintegrate into small microplastics. The rising levels of these contaminants are of great concern.

Ramani Narayan, a distinguished professor of chemical engineering and material science at Michigan State University, also stressed that the confusion around the word ‘biodegradable’ is a major problem. Reporting in Rubber & Plastics News, Miles Moore quoted the Professor, ‘If we can’t agree on the definition of biodegradable, how can the public depend on biodegradability? We need to get closure on this.

‘If you don’t have a management system that uses the concept of biodegradability responsibly, you do not have an acceptable system.

Biodegradability cannot be the sole solution to polymer waste.

The solution lies in a collaboration between chemists and biologists.

‘Any plastic dumped in the ocean will last for a very long time.

We need to define the molecular structure, and define the biological environment.’

6

R200K donation from Alpla and PETCO helps to build a sustainable business A desire to clean up his beloved Soweto, educate the community and combat the problem of overfull landfills has seen Pendowave founder Gordon Nkuta build a thriving recycling business and now earn the support of one of the world’s largest PET plastic converters.

In August, the company took another step in the right direction when PETCO and PETCO member Alpla South Africa handed over supporting infrastructure worth over R200 000 to further Nkuta’s vision. The support includes an R150 000 baling machine from Alpla plus equipment donations in the form of a branded trailer, signage and bulk bags from PETCO. Nkuta started his buy-back centre in Diepkloof Zone 6 in 2017, collecting recyclable materials such as PET plastic bottles, cans, glass and paper from communities and landfill sites. At present, Pendowave collects 20 tonnes of PET plastic bottles alone per month for selling on to the recycling industry.

The business provides a regular income for 26 people – six contract employees and 20 waste collectors.

According to Nkuta, who is also managing director of the company, the plan is to grow to the point where Pendowave can take on permanent staff and move to the next level in recycling, such as manufacturing.

Alpla’s head of transformation for sub-Saharan Africa, Wilma Mahomed, said as a leading global plastic packaging producer, the company was acutely aware of its responsibility to support recycling, ensure that the products it makes are recyclable and that they incorporate recycled content wherever possible.

‘We know that in South Africa recycling occurs in a much more entrepreneurial environment than in developed markets. Supporting emerging recyclers with capital equipment serves a double purpose, in that it not only supports the recycling of plastic packaging but is also an enabler for small business development,’ she concludes.

Bottled water bottle alternatives not as green as they claim to be

A

NEW STUDY FROM environmental think tank Green Alliance has shown that bottled water alternatives are not as green as they claim to be.

The study examined alternative forms of packaging, namely aluminium, glass and cartons and whether these items are less harmful to the environment than PET or other food-grade plastics used for making bottled water bottles.

Results indicate that simply changing packaging materials is far from the guaranteed sustainable solution many consumers assume it to be.

Reviewing the study’s findings, businessgreen.com pointed out that “alternative materials now being used to sell bottled or canned water brings with them a raft of environmental problems of their own.”

In summary, the comparative study examined aluminium, glass, cartons and plastic against three criteria: production waste, carbon emissions and end-of-life.

Using red, orange or green traffic lights as a device, it defined each material’s overall score.

Critically, alternative materials each received at least one amber and one red light.

Locally, SANBWA has been advocating caution when it comes to responding to the wave of anti-plastic sentiment rippling around the globe.

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

She does maintain it 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, investing in technologies and encouraging people to take on certain products that will do more harm than good.

‘The findings of this study must be taken seriously,’ she said. ‘It shows that switching to aluminium will generate toxic waste; to glass would generate additional carbon emissions and carton will create hundreds of tonnes of low-quality waste.

‘Another study, by 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 US$139 billion to US$533 billion,’ she points out.

The message is clear: don’t accept alternatives without considering the proverbial whole picture.

Metcalf also pointed to a ‘flaw’ she considered in the Green Alliance premise. She said it was a mistake to regard plastic water bottles as single-use. ‘When greenbusiness. com concluded its review of the study it highlighted that “the only truly sustainable solution to staying hydrated on the go is to ditch single-use containers altogether, and instead use a refillable bottle.”

‘Like other containers, plastic or otherwise, you use in your home, bottled water bottles are reusable and recyclable – they are not single-use products. By recycling them after reusing them, you reduce their environmental footprint by 25 per cent. That is a major step in the right direction to reducing plastic waste. People, everywhere, just have to change their behaviour and take that step,’ Metcalf concluded.

MEMBER NEWS

aQuellé runs #BeActive campaign

THIRSTI sponsors Comrades Marathon

aQuellé, which came out tops in the bottled water category in the Ask Afrika Icon Brands consumer survey, recently changed its packaging and ran an integrated campaign on TV, radio, instore, on digital, at events and activations to encourage SA to #BeActive.

The brand’s 750ml natural spring water with flip-top cap is the perfect solution for everyone on-the-go and it joined marathon runners from around the country at the Mandela Day Marathon. It also gave holiday travellers an exciting activity to get them stepping as fast as they could with their fun step-a-thon and partnered with Orlando Pirates to give some local soccer fans the training opportunity of a lifetime.

All to #BeActive!

To celebrate its involvement with the world’s oldest ultra-marathon, THIRSTI launched a limited Comrades Edition 500ml still water. Not only did the brand keep the 21 000 runners hydrated with THIRSTI water at the gruelling 87km race’s 43 refreshment stations, but its hydration station at Polly Shorts also welcomed runners onto the last leg of the race.

Here the team had great fun boosting runners’ spirits with live acts including bands, DJs, dancers and cheerleaders, all hosted by East Coast Radio’s Sky Tshabalala and Gareth Jenkinson.

The partnership between THIRSTI and the Comrades Marathon can best be described using the 2019 campaign slogan: Sizonqoba – Together We Triumph and the brand is excited to be on board for 2020 and embrace its slogan Iphupho Lami meaning ‘Dare to Dream.’

7

Ripples & Waves

SANBWA Member Update

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

La Vie De Luc PO Box 15, Franschhoek, 7690 • 021 876 2559 • 021 876 2652 • Christian Von Palace Libstar Chamonix Spring Water (Pty) Ltd (a Division of Libstar Operations Proprietary Limited) Postnet Suite No 40, Private Bag X19, Franschhoek, 7690 • 021 876 3736 • Tanya Smith

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

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

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

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

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

Thirsti Water P.O. Box 13559, Cascades, 3202 • 034 314 9801 • Rob Hoatson Valpré – Coca-Cola South Africa PO Box 9999, Johannesburg, 2000 • 011 644 0666 • 011 644 0586 • Kamini Redhi

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

Facsimile: 086 568 4862

Email: sanbwa@worldonline.co.za

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

8

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engineering for a better world

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

From health appeal to convenience Consumers are looking for healthier snack foods and confectionery. Products low in sugar or salt are especially popular. By Matthew Walters

T

he global healthy snacks market is

tna intelliflav OMS 5.1

expected to reach US$32.88 billion by 2025. Healthy confectionery, such

as chewable nutraceutical gummies with added vitamins are also on the rise.

The market is anticipated to experience year-on-year growth of 2.7 per cent between 2017 and 2021. The trend for healthier, convenient food is fuelling consumer demand for smaller, single-serve, low kilojoule bag sizes that can be consumed on the go.

These trends present a unique opportunity for snack and confectionery producers to expand market share by developing innovative products that meet consumer demand. Selecting the right technology is important.

ON TREND SEASONINGS Technology innovation in seasonings means manufacturers can control the application process, increasing accuracy and reducing waste. Responsive, variable,

revolutionise the snack industry by creating healthier food with lower levels of fat and acrylamide - a potentially carcinogenic substance. Vacuum frying continuously cooks products at a low temperature (below 100˚C) and under low-pressure conditions.

“The degradation of the product’s surface structure is reduced, lowering the amount of oil absorbed”

on-machine seasoning (OMS) systems with a dynamic vibratory weigher, allows snack and confectionery producers to regulate the powder flow in the drum. This ensures precise ingredient application.

Manufacturers now have greater control, which enables them to meet strict guidelines and regulations for product claims, such as ‘low in sugar’ or ‘low in sodium’.

VACUUM FRYING Cutting-edge frying technology, such as vacuum or batch frying has the potential to

It is particularly useful if the fruit and vegetables contain high levels of starch and/or reducing sugars like beets, bananas, cassava or carrots. Like vacuum frying, the process involves cooking food at a low temperature (140˚C) for a longer length of time. At these lower temperatures, acrylamide formation is reduced, creating safer fruit and vegetable chips.

STAYING ONE STEP AHEAD Flexibility is an important consideration for snack and confectionery manufacturers

The degradation of the product’s surface structure is reduced, lowering the amount of oil absorbed and enabling significant fat reduction with minimal impact on product quality. This process is ideal for producing chips from fruit and vegetables high in natural sugars, such as parsnips, beets, carrots, apples, kiwifruit or mango.

Temperature-related reactions, such as acrylamide formation, are slowed down significantly and in some cases don’t occur. This allows producers to meet consumer trends for healthier, low fat products with natural and authentic organoleptic properties.

Food Design Batch-Pro 12

Vacuum and batch frying are perceived as healthier frying options

when it comes to selecting packaging equipment. The latest vertical form fill and seal technology has been designed to support producers’ complex needs. It enables the production of goods in a wide range of package sizes and formats.

Market-leading technology ensures no mechanical adjustments are needed when changing product or film, and digital data settings speed up product or pack rotations.

These systems grant full flexibility of bag size and format, film type and application.

The technology enables the manufacturer to adapt to evolving consumer trends quickly.

THE NEXT STEP

BATCH FRYING

Developing products that are on-trend

This is an additional technology to produce

is important for snack and confectionery

healthier vegetable and fruit snacks.

manufacturers wishing to stay competitive in a saturated market space. Finding the right partner with an in-depth understanding of consumer trends and technical know-how can help in achieving desired growth. •

ABOUT THE AUTHOR MATTHEW WALTERS is the general manager South Africa at Tna Solutions.

Tna Solutions – www.tna.co.za

32

Food Review | November/December 2019

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Our SensaSalt™ 2G taste enhancement solution enhances a wide variety of positive flavor attributes in a full range of lower sodium products, while negative flavors are diminished. Sensory studies have shown SensaSalt™ 2G even outperforms sodium when tasted side by side.

In pasta sauce, tomato, green herb, onion/garlic, and umami notes significantly increased, while sour and astringent notes were lessened.

Umami Aftertaste

Overall Aroma 15

Salty Aftertaste

12

Sour Aftertaste

Tomato Complex Aroma Tomato, Cooked Aroma Onion/Garlic Aroma

9 6

Green Herb Complex Aftertaste

Green Herb Complex Aroma

3

Tomato Complex Aftertaste

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Green Herb Complex Sour

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November/December 2019 | Food Review

33

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

A confectionery success story The installation of an Ishida CHW210 multi-head weigher at leading Nigerian biscuit and confectionery manufacturer Niger Biscuit Co, has cemented a working partnership that stretches 25 years.

Hit all your inspection targets

T

he new weigher replaced an older Ishida model, operating reliably and effectively for a quarter of a century. The advanced technology of the Ishida CHW-210 is providing

Niger Biscuit Co with even greater accuracy and weight consistency for enhanced throughput and pack quality. The company estimates the weigher will have paid back its investment within one and a half years.

The CHW-210 is weighing Niger Biscuit Co’s popular twist wrapped Jenka bubble gum into 150g boxes, 20 of which are then packed into outer cartons for onward transport. Top speed is 40 boxes per minute - well within

DID YOU KNOW?

the weigher's capabilities. Speeds are constrained by older equipment further down the line.

As part of the weigher's installation, Ishida engineers configured the timing hopper to optimise the interface with the cartoning machine to ensure the fast and clean transfer of product.

Established in 1960 in Nigeria, Niger Biscuit Co is a leading manufacturer of biscuits, chewing gum and other confectionery products. A new state-of-the-art production facility was constructed in 2012.

The CHW-210 is a value-for-money multihead weigher specially developed by Ishida that will enable African food manufacturers to improve yields and

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competitive demands of domestic and export markets. The hygienic design allows easy cleaning and maintenance. Tool-free removal and replacement of contact parts and a user-friendly keypad operation minimise downtime. At Niger Biscuit Co, the weigher is in operation 24 hours a day, five days a week.

‘We were very happy with our previous Ishida weigher, which was still performing well. We realised the time was right to upgrade to more current technology,’ says Gautam Mandal of Niger Biscuit Co. ‘The CHW-210 met our requirements in terms of its reliability, durability and ease of operation. We love it and we are delighted to

with no reduction in sensitivity.

maintain our successful working relationships with Ishida,’ he concludes. • The Ishida CHW-210 installed at Niger Biscuit Co

www.heatandcontrol.com | info@heatandcontrol.com Cape Town +27 21 948 5934 Ishida – www.ishida.com SAFoodReview_Sept19_88.5w x 262h_CEIA.indd 1

34

Food Review | November/December 2019

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

Feed Africa's healthy snacking appetite South Africa’s hunger for snacks has never been stronger or healthier. This trend is driven by the country’s population growth, expected to boom to almost 60 million by 2025.

T

he trend for smaller package sizes,

The Thingum Starch line offers low heat

which makes the total calorie

viscosity and can be used to develop specific

consumption lower, means snacking

textures in confectionery, such as gum sweets

is evolving from a nutrient poor food choice

and jellies. These starches are available with

to a trendy and healthy treat.

different fluidity profiles - for soft or hard

Current economic challenges in South

bites or long or short textures in the mouth.

Africa are influencing food manufacturers

The line offers varying viscosity and gel

to focus on innovation, frequently through

firmness and helps provide stability when

product line extensions. Sugar confectionery

used in reduced-sugar products.

such as boiled sweets including lollipops,

A comprehensive sweeteners range can

chews, gums, jellies, and bubble gum has

provide sweetness without negatively affecting

the largest market share, but there is a

the taste. 'With our extensive portfolio, we

noticeable trend for sugar-reduced or sugar-

can adapt our solutions to the needs of our

free confectionery products. These are most

customers. Last year, we unveiled the latest

often imported - often at a considerable

additions to our stevia portfolio with Sweet

cost premium. To be competitive, the biggest

Green Fields, our exclusive partner and one

challenge that South African producers face

of the largest privately held, fully integrated

is making the cost of these products as low

global stevia ingredient companies: Optimizer

as possible.

Stevia 4.10 and Intesse Stevia 2.0. These new

Chocolate confectionery is also following

additions provide manufacturers with more

this trend with the introduction of smaller

solutions to deliver cost-efficient sugar and

pack sizes to entice consumers. Well-known

calorie reductions across their product ranges.

premium brands, as well as private label,

This will meet growing consumer demand

have a significant market share, but there

for great tasting, plant-based products that

is a marked presence for sugar-free or

support weight management,’ Dominique Floch

sugar-reduced options for health and diet-

sales and techical director, Turkey, Middle

conscious consumers.

East and Africa enthuses.

As for savoury, fried and baked snacks,

Awareness of the many health benefits

such as potato chips, maize-based extrudes

fibre can offer has prompted consumers to

and biscuits, the market is growing through

become more conscious of food and beverage

new flavour introductions and by offering

products that contain it. Globally, 53 per

products perceived as healthier, with lower

cent of consumers say they want more fibre

fat and salt options. Products are making claims of being baked rather than fried, and an increased number of healthy grains and legumes such as quinoa, chickpea and lentil are used as a base instead of the traditional potato and maize.

GREAT PRODUCTS WITH A BETTER HEALTH PROFILE

“The Thingum Starch line offers low heat viscosity and can be used to develop specific textures in confectionery, such as gum sweets and jellies”

Tate & Lyle has several ingredients

in their diet . Despite the desire to consume

in its portfolio that can assist local

more, consumers globally are not getting

manufacturers during their research and

enough and fall considerably short of the

development efforts to reduce sugar, fat

recommended 25 to 40g per day . Promitor

and salt in formulations.

Soluble Fibre meets consumer demand for digestive tolerance, taste and texture.

FAST FACT:

Middle-class consumers in South Africa are aware of the food choices they make. This is the fuel driving growth in this segment.

Depending on the country, the ingredient enables manufacturers to make a variety of fibre content and health benefit claims. This includes low glycaemic response, prebiotic

Food Review | November/December 2019

EXTENSIVE NETWORK OF PRODUCT KNOWLEDGE Tate & Lyle has the experience, speed and efficiency to assist formulators in creating snacks South African customers will love. One of the key benefits the company brings to the table is a strong local presence, coupled with global resources and expertise. ‘Our technical and sales team in South Africa and access to our world-class pilot plant is backed by an extensive network of application laboratories and scientists across the continent and the world. We can help customers innovate and accelerate product development and speed to market.

Maintaining our position is a priority for us. We will continue to invest in growing our portfolio and presence in southern Africa,’ reflects Floch. route for manufacturers to create healthy snack options.

With Tate & Lyle's Soda-Lo Salt Microspheres, food manufacturers can reduce sodium by 25 to 50 per cent in various applications, such as savoury fried and baked snacks, without sacrificing taste. Due to South Africa’s mandatory legislation for the reduction of sodium levels across a wide range of processed food, this is particularly helpful for manufacturers.

‘We are excited that we can offer consumers the salty taste they love while reducing the level of salt intake and at the same time helping customers meet the regulatory requirements. We are skilled in developing innovative and costeffective solutions to these challenges, and our expertise in this area is vast – from breakfast cereals, cakes, muffins and pastries to salted peanuts, potato chips, cookies, biscuits, crackers and baked snacks,’ Floch concludes. •

benefits and increased calcium absorption, which is important for bone health. Enriching snacks with fibre has become a very popular

36

Dominique Floch

Tate & Lyle – www.tateandlyle.com

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

Smart confectionery solutions BCH has been working at making confectionery look and taste great for 180 years. Even though fashion and flavours change, the company remains committed to providing efficient solutions without compromising taste.

T

he technology portfolio includes a

technology, which allows the

range of solutions for starch gel-based

combination of liquorice and

liquorice, syrups, caramels, jams,

sauces, preserves 100 per cent fruit extrusion systems.

sugar paste products. Current production lines incorporate the latest developments in electronics control and

NEW GENERATION LIQUORICE LINES BCH produced its first liquorice press in 1835. In 1968, a breakthrough in the design of equipment to produce liquorice products resulted in the BCH final moisture liquorice system. This original design was for batch processing - later developed into a continuous production system. This reduces labour and handling requirements. Further expansion to the range incorporated co-extrusion BCH supplies technology solutions for starch gelbased liquorice

modern design.

DID YOU KNOW?

FLEXIBILITY OF NEW GENERATION EXTRUSION LINES:

manufacture of healthy snack products.

The system utilises MaxiVap Evaporator technology (also used for continuous caramel production). The fruit cooking and extrusion system enables the

evaporation of high moisture fruit

• Low energy usage technology

mixes to typically 85 per cent solids, at which

• Flexible process choices

point they have the consistency of soft dough,

• Wide-ranging product opportunities

which can then be extruded. This enables

including broad texture control

the production of a healthy snack bar using

• Space-saving alternatives

100 per cent fruit ingredients, which can be

• Complete cleanability and rapid change-over

co-extruded in a variety of different colours,

using fully integrated CIP features.

shapes and flavours. BCH has installed these lines all over the world, including systems in

KEEPING UP WITH HEALTHY EATING TRENDS trends for natural, organic and clean ingredient labels, BCH has optimised its

Food Review | November/December 2019

and extrusion system for the

BCH’s innovation centre is used for product development by premium high volume confectionery producers and artisan makers.

In response to the latest global consumer

38

latest 100 per cent fruit cooking

Canada, Japan and New Zealand. •

Courlanders – www.courlanders.co.za BCH - www.bchltd.com

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

A sweet taste of things to come Sensient Flavors has unveiled its new Confectionery Toolbox. The aim of the product is to showcase the company’s flavour expertise and market insights.

T

he contents of the box encapsulates the latest ideas and opportunities in confectionery production. It highlights Sensient’s flavour knowledge, technological expertise and

marketing insights and is designed to meet industry demand and drive category value.

Keeping up with consumer trends, market knowledge and the ability to capitalise on opportunities is vital for innovation. This is particularly true of the confectionery industry, where customers are demanding healthier, clean label formulations, alongside high-quality ingredients and exciting new tastes.

Confectionery brands are facing growing pressure to reduce sugar content and make greater use of naturally sourced sweeteners.

Sensient Flavors offers solutions to these challenges in the form of its ready to use extracts and natural flavouring such as Vegan Dairyboost. They all address the technical challenges of sugar and artificial sweetener replacement and can increase consumer

Put Urschel to the Test As a valuable service to you our customers, Heat and Control AND Urschel offer sample test cutting. This may assist with R&D, help explore different machines to decide on a capital purchase, or discover additional cutting capabilities for your existing Urschel machinery.

Urschel machinery produces precise cuts at high capacities within your designated parameters – meeting your production goals, improving your end-products to reduce waste, and maximising your profits.

Schedule a visit with the Heat and Control South Africa team to test cut your product, or simply send samples so we can test for you.

perception regarding the benefits of health and wellness. ĐĄombining sugar-free claims with other free-from declarations perfectly tap into the still booming free-from trend. Consumers are also showing a growing aversion to dairy or animal components. ‘We have explored new opportunities within vegan confectionery

Set-up a free test cut of your product with Heat and Control South Africa!

and alternatives to gelatine, providing clean label choices for those wishing to avoid animal-based products,’ explains Ranbir Kooner, Sensient Flavors marketing manager EMEA. Sensient Flavors offers a variety of vegan, palm oil and gluten-free extracts. All products are free-from titanium dioxide.

The toolbox addresses the premium end of the confectionery market, with consumers looking for exclusivity in flavours combined with taste bud tantalisation. The company has innovative ways of combining sweet and savoury flavours, giving adult products a delightful new “Swavory� kick. ‘Based on market-driven insights, our latest confectionery toolbox includes practical answers to key industry issues,’ Kooner concludes. ‘These include challenges like sugar reduction, transparency of ingredients and interesting flavours, to the more sophisticated solutions that denote high quality. We have some exciting new flavours for product innovation, including a broader array of dessert

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

inspirations and savoury/spicy launches.’ • The Global Leader in Food Cu ng Technology

Sensient – www.sensient.com

ÂŽ Comitrol, Urschel, Urschel logo symbol, and The Global Leader in Food Cutting Technology are registered trademarks of Urschel Laboratories, Inc. U.S.A.

SAFoodReview_Sep19_88.5w x 262h_Urschel.indd 1

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8/5/2019 2:56:51 PM

November/December 2019 | Food Review

ADDITIVES & PROCESSING AIDS

Do you care about the environment?

Research shows that 88 per cent of consumers in Africa and the Middle East expect companies to care about the environment. A significant trend in many of the region’s countries is the emergence of young, middle class consumers with a global outlook.

ABOUT PALSGAARD

Solar panels at Palsgaard in The Netherlands

D

emand for sustainably produced food products will increase in the Middle East, Africa and South Asia

(MEASA region).

With its portfolio of specialised emulsifiers and emulsifier/stabiliser systems, bakery, confectionery, condiments, dairy, ice cream, margarine and meat producers can improve the quality and extend the shelf life of products. Formulators can produce better-for-you items using fewer resources with improved taste, mouthfeel and texture.

Since Einar Viggo Schou invented the modern plant-based food emulsifier in 1917, Palsgaard has offered the industry know-how and innovation. From its six

global application centres, Palsgaard’s experienced food technologists assist manufacturers to optimise existing recipes and develop delicious products with better nutritional profiles.

Palsgaard is currently the world’s only commercial source of fully sustainable emulsifiers based on RSPO SG-certified palm oil and produced by CO2 -neutral factories in Denmark, the Netherlands, Mexico, Brazil, China and Malaysia. The company’s products are non-GMO and meet Halaal and Kosher requirements.

Palsgaard predicts these trends will increase the demand for food

will escalate. Consumers will evaluate

products made with sustainably

brands on their ethical credentials and

produced ingredients.

reached its goal of completely carbon-neutral

Earlier this year, Palsgaard announced it had

choose products produced by companies

Cai Christensen, director sales, MEA

production, reducing its net carbon emissions

that demonstrate real concern for the

explains, ‘As markets in the MEASA region

from 12 029 tonnes in 2010 to zero in 2018. •

environment. Manufacturers who can

develop and concern about climate

anticipate and meet this demand will

change grows, demand for sustainability

gain a competitive edge.’

Palsgaard – www.palsgaard.com

A perfect match for top consumer trends The GNT Group will demonstrate how its Exberry Coloring Foods are perfectly placed to meet some of the biggest global market trends at Food Ingredients Europe, held from 3 to 5 December in Paris, France.

T

he range can assist manufacturers in

PLANT-BASED DIETS

aligning with modern trends such

Flexitarian, vegetarian and vegan diets

as clean label, plant-based,

DID YOU KNOW?

Instagrammability and organic.

GNT’s director of international sales and marketing, Paul Collins explains, ‘Consumer needs are complex and food and beverage manufacturers face

Give an Instagrammable edge to food and drink including plant-based burgers

are on the rise across Europe and

Exberry is one of the favoured colour solutions used by more than 1 900 leading food and beverage producers in the world.

growing challenges.’

Demand for visually attractive,

demand for plant-based colours is growing.

Exberry Coloring Foods are obtained from fruits, vegetables and edible plants and manufactured using water and gentle, physical processes such as pressing, chopping, filtering and concentrating.

Instagrammable products also means that consumers are taking an interest in the

INSTAGRAMMABILITY FACTOR

link between food and social responsibility.

When it comes to the power of social media

Coloring Foods are plant-based, vegan-

in the food and beverage industry, the

friendly, halaal and kosher and available in a

numbers don’t lie. Modern consumers are on

wide range of colours.’

the lookout for eye-catching products that

CLEAN LABEL

inspire emotions and can create a buzz on Instagram. Exberry offers one of the widest

in the last decade have carried an organic claim. To meet the demand for organic products, GNT offers Exberry Organics, which

With consumers paying more attention to

ranges of colouring food on the market,

are certified per recognised EU organic

ingredient lists, it is important to offer clean-

comprising more than 400 shades.

standards and include blues, reds, yellows,

label products. The ingredients support clean

oranges and purples. •

and clear labelling and are considered food.

ORGANIC TREND

The items can be consumed safely at any

Mintel research shows that 17 per cent of

point during the production process.

food and drink products launched in Europe

40

Food Review | November/December 2019

GNT – www.gntgroup.com

Add CO2-neutral emulsifiers to your ingredient mix

I N D U S T RY TA L K

Water and the 4 industrial revolution th

Talbot recently celebrated its 30th anniversary in South Africa. The company staged two seminars to update the industry on some of the most pressing water risks facing South African businesses. It also showcased opportunities to manage these risks by utilising industry 4.0 technology.

H

eld in Johannesburg and Durban on 7 and 10 October, the seminars attracted representatives from a

wide range of sectors who all share water as a common interest. These include delegates

Talbot Strategic Director, Helen Hulett outlines the severity of South Africa’s water risk

from the food and beverage industry, forestry, pulp and paper, healthcare, fast-moving consumer goods and cosmetics.

Talbot’s strategic director, Helen Hulett, outlined the severity of the water risk. ‘If your production and revenue haven't been negatively affected in some way by water, it shortly will,’ she points out. ‘The condition of local water provision structures is arguably far worse and more difficult to rectify than our electricity supply.’

Hulett emphasised that South Africa is a water scarce country. It currently ranks 30 th in the world for baseline water stress. Climate change will further exacerbate the problem.

This is not the sole contributor to short and medium-term water risk. Rapidly growing industrial, commercial and domestic demand for the resource continues to escalate the crisis.

‘In 1994, just 59 per cent of households had access to safe, clean water. By 2015 this had improved to 86 per cent, meaning that 20 years later, 8.5 million additional households are consuming water.’

In complete contrast to the rise in offtake, supply infrastructure is in a dire state of disrepair and lacks the skills necessary to operate efficiently.

‘Current statistics show that 44 per cent of water and 56 per cent of wastewater treatment plants are in a critical condition and 11 per cent of water treatment works are dysfunctional.

The bottom line is that the water coming

“Current statistics show that 44 per cent of water and 56 per cent of wastewater treatment plants are in a critical condition and 11 per cent of water treatment works are dysfunctional”

out of many of our taps is not fit for human consumption, something which will certainly not improve in the short term,’ she emphasises.

As things stand, the water deficit the country could face by 2030 might amount to between 2.7 and 3.8 billion m³.

Talbot helps its clients to understand

the most suitable and robust solution for a particular situation.’

To help clients manage growing risk, Talbot has developed several services designed to harness the power of big data to drive

and mitigate water risk and protect the

resource optimisation, business profitability

sustainability of their businesses by analysing

and sustainability. These services are

and assessing water use and developing

entrenched in TalbotAnalytics, a web-based

tailored solutions.

analytics application, which generates simple,

Chief executive officer Carl Haycock

yet high value analytics that direct change. •

describes how Talbot puts the ‘art of water’ into practice.

‘Our approach to delivering value for clients is to ensure that we provide bespoke solutions to address their specific challenges while supporting long term strategy t of Delegates at the Second instalmen Series the Talbot 30 year Water Seminar presented in Johannesburg

42

Food Review | November/December 2019

drivers. Talbot is not aligned to a particular technology, but identifies and proposes

Talbot – www.talbot.co.za

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

Solutions for clear protein waters Proteins are added to a variety of beverages for functional and nutritional reasons. High protein sports drinks form a considerable part of the growing functional food market.

O

wing to the ease of consumption and

Whey proteins are the preferred protein

nutritional value, these products are

source for sports drinks due to their high

a convenient beverage, particularly

nutritional quality and easy digestion. Fortified

fortified with whey protein often exhibits formulation challenges.

Bodybuilders and athletes focused on

per cent protein and they are further classified

CHALLENGES PRESENTED BY PROTEIN WATERS

muscle growth, endurance and strength are

per pH value. Neutral pH beverages (pH 4.6 – 7.5)

Sensory

traditional consumers of protein drinks.

are typical shakes with creamy flavours such as

Whey proteins are known to exhibit

With the evolving fitness trend, lifestyle

chocolate or vanilla. Acidic beverages (pH 2.8

undesirable off-tastes arising from lipid and

and occasional consumers are now getting

– 3.5) have a clear and refreshing appearance

protein oxidation during processing and

interested in these products.

coupled with fruity flavours.

storage. Protein suppliers have made great

during and after workouts.

In addition to a well-balanced nutritional

drinks usually contain between three and seven

Whey proteins are manufactured from

efforts to improve the processing conditions

profile, a pleasant taste is essential.

sweet whey, the liquid fraction of milk that

of whey products. Products containing whey

Clear acidic protein drinks, also known as

remains after casein and fat removal during

protein are often associated with sweet

protein waters, constitute an appealing,

cheese manufacturing. Further filtration,

aromatic, cooked milk and bitter or soapy

refreshing and thirst-quenching high-protein

concentration from drying obtains whey

attributes. Acidic whey protein beverages

alternative - gaining popularity over protein

protein concentrate (WPC) isolate (WPI) and

tend to exhibit an astringent mouthfeel.

shakes. The appeal of sports drinks with

hydrolysates. WPI is the first choice for clear

These off-tastes can hinder consumer

added vitamins and minerals can provide

protein water, with its high protein, low

acceptance and product developers are

specific health benefits.

fat and low lactose content. Protein water

seeking solutions to overcome them.

November/December 2019 | Food Review

43

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

a combination of high-intensity sweetener and Erylite is recommended.

Based on these results, the addition of 1.6 per cent Erylite can improve the overall taste of protein water containing whey protein isolate by promoting flavour and sweetness and by reducing off-taste.

PHOSPHORIC ACID REPLACEMENT In contrast to phosphoric acid, which is produced by chemical processing, all Jungbunzlauer acids are fermentation-based.

This is an obvious advantage when it comes to consumer desire for more natural ingredients.

Protein isolate was dissolved in 80 per cent of the water at room temperature with constant gentle stirring. Once all the protein dissolved, sucralose, Erylite (recipe two only), hibiscus extract and flavour were added and stirred well. The pH was adjusted to 3.2 with citric acid and gluconic acid. After adding the rest of the water, the beverage was heated to 70°C for 15 seconds and hotfilled into bottles.

Acid selection

lingering effect of stevia. The objective of the

Whey proteins must remain soluble to ensure

following sensory study was to investigate

the clarity of protein water. pH values above

the influence of Erylite on the overall taste of

or below their isoelectric point and a pH of

protein waters.

between 2.0 and 3.5 should be targeted.

Experimental setup

Many protein waters on the market contain

A discrimination test (triangle test) was

phosphoric acid. This has a neutral taste with

conducted. This is a useful method of

little impact on the overall flavour. Ongoing

determining whether there is a significant

regulatory scrutiny and consumer desire

difference between the two products.

for natural products mean that consumers

Two hibiscus-ginger flavoured protein waters

are unwilling to accept phosphoric acid and

with five per cent WPI were prepared; one

suppliers are seeking alternatives. In addition

containing 1.6 per cent Erylite. Both recipes

to its functionality, acid selection has a great

were presented to a trained sensory panel.

impact on taste and acid type has also been

They were served at room temperature (21°C) in

shown to correlate with the astringency of

three digit-coded beakers in a fully randomised

protein waters.

presentation design. Three samples, two of

Mineral fortification

them identical were presented to panellists

Protein waters usually contain as few

who were asked to identify the deviating

ingredients as necessary to avoid cloudiness

sample. They were also asked to comment

and assure stability. Mineral fortification

on the difference detected. Data collection

is a particularly sensitive issue in recipe

and statistical evaluation of the results were

development due to the related buffering

performed using FIZZ web software.

effect and stability problems. Consumers

Results

expect certain functionalities and nutritional

Panellists could detect a significant

value when consuming protein beverages,

difference in taste between the samples.

making mineral fortification attractive to

The protein water without Erylite was

product developers.

described as less sweet, but slightly more acidic. This is an unsurprising effect as

TASTE IMPROVEMENT WITH ERYLITE

the additional sweetness comes from the

This fermentation-based polyol is permitted

added Erylite was characterised as more

in energy-reduced flavoured drinks or

aromatic and full-bodied compared with the

those with no added sugar up to a maximum

beverage without Erylite. The product was

concentration of 1.6 per cent (w/w) in the

rated as slightly plainer in taste. This was

European Union and 3.5 per cent (w/w) in the

also a tendency for Erylite to mask whey

US and Canada. From a physiological point of

protein off-tastes.

1.6 per cent Erylite. The protein water with

view, it is a very interesting additive as it has

These results can be explained by the

a high digestive tolerance, zero caloric value

taste improvement properties of Erylite.

and zero glycaemic index.

Sucralose is a high-intensity sweetener and

Erylite is known to be a highly effective

cannot provide body and mouthfeel to the

flavour enhancer and can significantly

protein water. Erylite is a bulking agent and

improve the taste of sweeteners based on

provides substantial mouthfeel without

steviol glycosides, specifically eliminating the

adding calories to the recipe. Consequently,

44

Food Review | November/December 2019

The following experiment investigated the influence of citric acid, lactic acid and gluconic acid on acidity and overall taste of protein water containing five per cent WPI and performed in comparison with phosphoric acid.

Experimental setup A hibiscus-ginger flavoured protein water with Erylite was prepared without any acid.

The individual preparations were then adjusted to pH 3.2 using either phosphoric acid of the organic acids.

Results The two protein waters made with pure organic acid blends were as clear as protein waters made with phosphoric acid. Depending on the initial pH of the why protein isolate, which is affected by processing, larger quantities of organic acids are necessary to achieve a target pH of 3.2 due to their lower acid strength.

With regards to taste, the citric acid/ gluconic acid (50:50) blend performed very well with the hibiscus-ginger flavour.

Compared to the protein water with phosphoric acid, it was slightly more sour, resulting in a more balanced acid-sweetness profile. It was also perceived as fruity, lively and refreshing.

Since citric acid provides a tart and sharp sourness that dissipates quickly, it promotes the refreshing nature of the protein water. Hibiscus extract utilised as a colourant and flavour naturally contains citric acid. In contrast, gluconic acid has only approximately one-third of the sourness of citric acid, but exhibits a long-lasting and mild taste profile that complements citric acid favourably.

Depending on the flavour and source of protein, e.g. plant-based proteins, other acid blends such as citric/lactic acid would also appear to merit further research.

Jungbunzlauer is supplied locally through Savannah Fine Chemicals. •

Savannah Fine Chemicals – www.savannah.co.za

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

Energy efficient, intelligent and gentle on resources KHS exhibited its latest intelligent beverage filling technologies at the BrauBeviale trade show, held in Nuremberg, Germany in November.

A

n example of new technology on show was the high-performance glass filler with a capacity of up to 80 000 bottles

per hour. KHS is helping the beverage industry to move towards efficient, sustainable and digitised beverage production.

‘The entire production process is becoming smarter. As a trusted and reliable partner we’re applying our extensive experience and line expertise to cater for this development,’ says Dr Johannes Grobe, CSO at KHS. ‘We presented intelligent technologies, which maps out our

“KHS enables its customers to operate systems for as long as possible, keeping them in line with the latest technical, economic and ecological developments” SMART KHS SYSTEMS

SUSTAINABLE IN EVERY RESPECT In the future, one of KHS’ prime concerns is to significantly reduce its carbon footprint.

Its service offering plays a central role in the pursuit of this goal. KHS enables its customers to operate systems for as long as possible, keeping them in line with the latest technical, economic and ecological developments.

Its bottle washing machine optimisation programme is a good example. This aims to

An important role is played by

successively lower the amount of water and

smart engineering, which noticeably

energy that bottle washers use.

simplifies, optimises and automates

KHS provides various smart service

company direction.’

production processes.

CONSIDERABLE SAVINGS IN ENERGY AND RESOURCES

entire filling process concerning evacuation

bottle pocket carriers. ‘We take a holistic

and CO2 purging processes. This considerably

view of our customers’ production and

One example is the new generation glass

minimises the amount of oxygen pickup. Broken

maintenance processes. With our extensive

bottle fillers. With this unit, KHS is consistently

bottles are also detected in all filling phases

service programme, including line optimisation

advancing its aim of reducing the amount of

and containers are automatically channelled

measures to boost efficiency and throughput,

energy and resources consumed within the

out of the system. 'We’re constantly improving

we can find the best solutions to protect the

beverage industry.

the efficiency of production processes. This

environment,’ Grobe concludes. •

A diagnostic assistance system monitors the

Among other features, the filler has a unique ECO system and special evacuation and CO2

brings about a clear improvement in line performance,’ Grobe states.

packages from the capacity dependent freshwater controller to weight-optimised

KHS – www.khs.com

purging process for glass bottles. The system uses up to 50 per cent less CO2 compared to conventional methods. KHS has also cut energy consumption by a maximum of 20 per cent thanks to its optimised vacuum pump.

‘The protection of the environment is one of the determining issues at the moment. We offer our customers systems, which make their production lines sustainable and efficient,’

The high performance glass filler has an operating capacity of 80 000 bottles per hour

Grobe explains.

November/December 2019 | Food Review

45

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

Digitalisation provides flexibility to boost efficiency The Nairobi Bottler’s Embakasi plant, based in Nairobi, Kenya is a fully owned subsidiary by Coca-Cola Beverages Africa (CCBA). new requirements – and to always work efficiently and produce optimal quality.

Digitalisation gives them the flexibility they need to accomplish this while also boosting energy efficiency,' states Ralf Leinen, senior vice president for Siemens Digital Industries, Southern and Eastern Africa. 'Siemens and CCBA have a historic successful partnership in Africa. Digital Industries is proud to have contributed towards a fully automated solution that can assist with engineering skills.’

T

Siemens also created a 3D point cloud he facility received a Totally

perfectly fits into our business goals and

scan of the entire plant. The data can be

Integrated Automation Training (TIA)

overall strategy of capability development

utilised with Siemens NX platform tool

rig from Siemens Digital Industries

and asset care strategies. The bulk of our

to analyse and plan projects. This is a

South Africa to enable skills development in

control systems are based on Siemens

step closer towards digitalisation, where

digitalisation technologies.

products, hence the direct transfer of skills

engineering will reduce time to market.

and knowledge acquired in training to our

Automation products, showcased in the

role in training apprentices, trainees and

manufacturing facilities. This is in line with

rig, helps in collecting the necessary data

employees to understand the current

the new supply chain philosophy of growing

of process and packaging lines, which

and future value of food and beverage

and developing engineering capacity in our

ultimately can value add information in the

manufacturing plant operations.

manufacturing facilities and the overall asset

NX tool for further analysis.

The training rig will serve a pivotal

Engineers and technicians can now take the complete value of the latest automation

care strategy.’

Automation teams, machine specialists,

‘Ongoing education and training have a positive effect on both business and

solution and develop their team to carry

electrical artisans and apprentices at CCBA

society. At Siemens, we believe in investing

out technical activities related to migration

will be trained on this rig. These teams are

in the long-term and creating value for our

and management of S7-1500 PLC, HMIs,

responsible for supporting the manufacturing

customers and the societies we operate in.

servo drives etc. This rig was configured and

facilities in realising the company business

We will continuously support CCBA's

supplied in conjunction with International

goals in manufacturing.

vision in shaping their digital future,’

Energy Technik (IET), a local Kenyan Company and Siemens partner.

Eric Nyakundi, an electrical engineer at CCBA’s Embakasi plant explains, ‘It

46

Food Review | November/December 2019

‘The soft drink market is characterised by

concludes Leinen. •

frequently changing and often short-lived trends. Soft drink manufacturers must always be able to rapidly adapt their production to

Siemens –www.siemens.co.za

PAC K AG I N G I N N OVAT I O N

Sustainability drivers reshaping food packaging SIG Combibloc Obeikan is committed to growing its sustainability footprint

T

SIG Combibloc Obeikan (SIG) identified three major drivers that will make sustainability an integral part of the future of the MEA food packaging industry.

hese include accelerating consumer

demonstrate increased levels of sustainability

demand for sustainable and

awareness and opportunities to build on

innovative food packaging products is felt

responsible products, corporate

available structures.

globally. SIG set its sights on becoming a net

involvement and government legislation.

Consumers expect innovative packaging

The UAE recently announced the ban on Arabia has extended its banned list to

These are partly driven by natural and health

counter environmental-health risks posed by

trends. The aim is to reduce the negative

plastic waste and Bahrain phased out the use

impact on the environment. By 2021, it is

of plastic products in the kingdom.

Middle Eastern countries are taking

in the US will spend up to US$150 billion on

positive steps towards addressing the

sustainable FMCG goods.

core environmental issues and improving

This represents an increase of between

sustainability. Global and regional trends

US$14 billion to US$22 billion. With growing

show a clear inclination from governments,

environmental awareness, 90 per cent of global

NGOs and industries towards sustainable

consumers, compared to 68 per cent of South

food packaging.

African consumers in the MEA region will pay

Corporations are also stepping up and

more for products from brands committed

in the process changing the economic and

to environmentally friendly practices. These

retail landscape. Category leaders are

figures are expected to grow further.

embracing sustainable food and beverage

The necessity to protect the environment

packaging. Approximately 250 companies,

is increasing as the public pressurises

including Pepsi Co. and Unilever, have

governmental entities to incorporate a new

joined efforts to end the flow of plastic into

wave of legislation. Governments are not

the ocean.

only banning plastic but mandating recycling

A rising number of corporates in MEA

and reusable materials. The UK government

are presenting their commitment towards

recently announced its 25 year environmental

protecting the environment and fostering

plan to achieve zero avoidable waste by 2050

sustainability in their respective markets.

and eliminating avoidable plastic waste by

Implementing environment-friendly

the end of 2042.

policies and practices with introducing

The Middle East region has followed

positive company three years ago.

single-use plastics at Dubai Airport. Saudi

solutions to match today’s product benefits.

expected that sustainably-minded shoppers

The momentum created by developing

SIG’S SECTOR FIRSTS: • Leaders in releasing labelled packs in the dairy and juice market that will enable customers to include the Forest Stewardship Council (FSC) label on packaging. Currently, 96 per cent of SIG packs carry the logo; • First to offer an aseptic carton that is 100 per cent linked to renewable plantbased materials via a certified mass balance system. The Signature Pack 100 won the environmental award at the Gulfood Manufacturing Awards in 2018; • The company has completed the switch to 100 per cent renewable energy (electricity and gas) at its global production plants. It has invested in renewable energy projects certified to the GoldPower standard to offset CO2 where it is not feasible to source renewable energy directly; • Achieved certification to the new Aluminium Stewardship Initiative (ASI) standard by enhancing traceability and responsibility in the aluminium supply chain; • Launched a market-ready paper straw solution as an alternative to plastic straws for use with aseptic carton packs. •

eco-friendly responsible packaging

these steps. Impactful projects are being

are enabling these firms to distinguish

undertaken by MEA countries to

themselves from competitors.

Sig Combiblock – www.sig.biz

Superior image sensing speed and precision FH Series

• High-precision object detection • Ultra-high-speed searching • Flexible functionalities to provide high compatibility with manufacturing machines

Would you like to know more? +27 (0)11 579 2600 info.sa@eu.omron.com industrial.omron.co.za fh_series_177x65_ad_enza_01.indd 1

11-06-18 09:42

November/December 2019 | Food Review

47

PAC K AG I N G I N N OVAT I O N

How food packaging innovates for sustainability The food and beverage industry is creating innovative solutions to sustainability challenges facing every person and business on the planet, writes Stella Ondimu.

K

ey tenets of the evolving sector

empty carton packs in the same

in being more sustainable in its own

are adaptability, reliability and

space than cylindrical packs made

operations. Last year, we used 50 per cent

flexibility, coupled with optimised

from rigid materials.

renewable electricity, saved more

supply chain efficiencies. This should

Decades ago, carton packs were an

than 10 million tonnes of cumulative

offer brand owners new ways to engage

innovative solution to getting nutritious

CO2-equivalent since 2010, and put

consumers in the context of their desire

food to people, no matter where they

more than €20 million into expanding

for improved health, better nutrition,

were in the world, with or without

recycling infrastructure.

convenience, greater sustainability,

refrigeration. It ensured the contents

offsetting the effects of climate change

were safe to consume and could be

customers, Woodlands Dairy, is also one

and keeping in tune with the fourth

stored for months before opening.

of the largest manufacturers of UHT milk

industrial revolution.

Food and beverage

Companies like Tetra Pak continue

One of the local South African

in South Africa. They launched the first

to take this design forward. We will,

Tetra Brik Aseptic 1000ml Slim HeliCap23

packs have an

for example, invest €100 million a

BIO BASED package, made with more than

enormous influence

year for the next five years in making

80 per cent renewable materials.

on the sustainability

alternatives to on-pack plastic straws.

and efficiency of

We’re researching and developing several

carbon footprint, while delivering more

supply chains.

options, such as paper straws, tethered

convenient packs for healthier, more

caps, and other drink systems and new

nutritious food and drink can seem

can be packed

closures are a direct result of the focus

like a paradoxically complex task at

more densely than

on marine litter.

first glance. Applying the skills and

Rectangular packs

cylindrical ones.

This means fewer

Developing a paper straw that is fully

Being more sustainable, with a lower

experiences of decades of innovation

functional and meets internationally-

across the global industry with the

recognised food safety standards is an

emerging technologies, capabilities and

is cheaper and more

important step in the company’s vision

reinvigorated corporate responsibility

sustainable. They also

to deliver a package made entirely

of the modern era is enabling companies

pack more densely on retail shelves

from plant-based packaging materials,

like ours to make practical progress. •

and present more marketable surface

contributing to a low-carbon,

for brands to engage consumers. New

circular economy.

truck rolls, which Stella Ondimu

technologies improve food traceability

Tetra Pak hasn’t applied for patent

and the opportunities for direct brand-

protection on the paper straw they

to-consumer digital engagements.

developed and the innovation remains

Carton packs also weigh a lot less than

in the public domain. The industry

alternatives. This means each truck can

must achieve the common goal of

carry more of them, consume less fuel,

reducing carbon output and creating

and ultimately be more sustainable. A

a circular economy.

truck can carry nine times more

48

Food Review | November/December 2019

Companies like Tetra Pak must invest

ABOUT THE AUTHOR STELLA ONDIMU is communications manager at Tetra Pak Eastern and Southern Africa.

Tetra Pak – www.tetrapak.com

PAC K AG I N G I N N OVAT I O N

Food compliance responsibility initiative launched The Polystyrene Association of SA has launched a Food Compliance Responsibility Initiative (FCRI) that is aimed at addressing health and safety concerns surrounding the use of polystyrene.

M

embers of the Association who manufacture packaging used in food contact applications

have been encouraged to sign a voluntary commitment to adhere to international health and safety standards.

Polystyrene (PS) packaging is widely used by brand owners, retailers and the fast food industry to sell a wide variety of different food products. Yoghurt cups, drinking cups, ice-cream containers and fresh fruit trays, meat trays, poultry trays and convenience food boxes are all made from PS. The packaging is strong, light and stable. It increases the shelf life of food, keeping it fresh and making it easy to transport and store.

“Good manufacturing practices must be displayed at all times and only in-house recyclate derived from the original food-grade raw materials is allowed to be used”

Spannenberg goes on to clarify that the driving force behind the initiative is the belief that raw material suppliers, product manufacturers, product distributors and consumers are joint stewards for the responsible and sustainable production and

Polystyrene must be used correctly during the various phase of its lifecycle

use of food compliant PS products.

‘These are all excellent product qualities which have made PS the material of choice for many applications. As with any other packaging material, it needs to be used as intended by the manufacturers and handled correctly. This is especially important in certain phases of its life cycle if it is to have a role in a sustainable future for society,’ explains Adri Spangenberg, CEO of the Polystyrene Association of SA.

‘Manufacturers are required to ensure

themselves to these standards. ‘We are very

that all raw materials included during the

excited about this recent development and

production process, are food grade certified.

believe it will it is an important step forward

Good manufacturing practices must be

that will protect the growth and well-being of

displayed at all times and only in-house

our industry and ensure the long-term use of

recyclate derived from the original food grade

polystyrene as the packaging material,’

raw materials is allowed to be used,’ she says.

she concludes. •

Support from the industry has been very positive and welcoming and the country’s biggest manufacturers of polystyrene packaging have already committed

Polystyrene Association of South Africa - www.polystyrenesa.co.za

November/December 2019 | Food Review

49

To advertise in

Coffee time

Anita Raath

Sales executive +27 (0)82 976 6541

Word search

Carla Melless

Sales executive +27 (0)83 260 6060

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

ADVERTISERS’ INDEX NOVEMBER 2019 Bizerba Southern Africa.....................18......www.bizerba.co.za BMG.......................................................20......www.bmgworld.net Brenn-O-Kem.........................................8......www.brenn-o-kem.co.za Chempure ............................................45......www.chempure.co.za Courlander Agencies .........................17......www.dcnorris.com Courlander Agencies..........................38......www.bchltd.com Crest Chemicals .................................46......www.crestchem.co.za Dr. Lohmann Gmbh............................11......www.lohmann-chemikalien.de Emirates SkyCargo........................ OBC......www.skycargo.com/emiratesfresh Eptech Products .................................50......www.eptech.co.za GEA Africa...........................................31......www.gea.com Heat & Control SA ................... 5, 34, 39......www.heatandcontrol.com Interroll SA .............................................3......www.interroll.co.za Ipco South Africa.................................22......www.ipco.com Ishida.....................................................35......www.ishidaeurope.com ISW Shrink............................................48......www.iswshrink.co.za KHS Manufacturing SA ......................9......www.khs.com/line-optimization

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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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C O N TA C T

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BUTCHER MEAT PROCESSING EQUIPMENT

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BMPE is the leading supplier of superior quality New and Refurbished Food Processing equipment. Providing professional Service, equipment & spares. BMPE has extensive knowledge of current machines, technologies and consumables and provide a modern Service & Maintenance Department to support our customers throughout their process. Servicing a diverse range of customers, from large & small Butcheries, Abattoirs, Supermarket Groups and Franchise Outlets in the Food, Pet Food and other Manufacturing Industries.

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BMPE is the leading supplier of superior quality New and Refurbished food processing equipment to the African market.

Our primary focus is to provide a professional service to the food industry with regards to Equipment, Spares and the latest Technological innovation.

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• Supplier to the hospitality trade and food factories Your No. 1 industry leader for the • Service excellence, most comprehensive ranges of both • Quality, portion controlled products synthetic and natural colours – used (chilled/frozen /dried) in food, pharmaceutical, cosmetic and • Innovation & Flexibility industrial applications.

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