Food Review November/December 2020

www.foodreview.co.za

NOVEMBER/DECEMBER 2020 Vol. 47 • No. 11

SOUTH AFRICAN JOURNAL FOR FOOD AND BEVERAGE MANUFACTURERS

“Indulgence needs to be

healthy and natural.”

Food processing technology Innovative tech pushes the reset button

Convenience food packaging Breaking new ground in carton & board

Ready-to-drink Time to get connected

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CONTENTS

On the cover The new Couva range from Bunge Loders Croklaan won the Most Innovative Health Ingredient Award at the Gulfood Manufacturing industry excellence awards. 14

OCTOBER 2020 Vol. 47 • No. 11

42

READY-TO-DRINK Remote communication during beverage processing What’s lies ahead for beverages categories in 2021

45

Coding & marking Traceability and quality checks minimise waste and fraud The testo 191 data logger system

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46

CONVENIENCE FOOD PACKAGING

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16

25

FOOD PROCESSING TECHNOLOGY

Pushing the boundaries of new product development

Yeast – the perfect solution for meat analogues

100% sustainable – from production to shelf

A new era in multimode retorts

Carton packaging breaks new ground

10

Umami & kokumi takes NPD by storm

Get connected when sorting and grading

20

The strategic partnership that supports local customers

ON THE SHELF

INGREDIENTS

Bavaria now available in 500ml can

NEWS Interroll rocks its new showroom In memoriam: Miguel Pereira

SNACKS & CONFECTIONERY

Chemical-free pasteurisation a reality

Fast and accurate weighing solutions

Spif Chickens goes blue

Fuchs to invest R250mn in SA

Food Safe and fancyfree motors

The ins and outs of low meat substitutes

Maccallum appointed local agent for Henry Lamotte

It’s a pink colour explosion

Pumps for a better future

Measuring value during preservation

DSM launches Product with Purpose campaign

www.foodreview.co.za

FOOD REVIEW | NOVEMBER/DECEMBER 2020

3

EDITOR’S COMMENT

THE TEAM EDITORIAL

I’m excited about the future. Are you?

C

OVID-19 highlighted the vulnerability

and how this can be minimised. Developed

of people, companies, systems and

markets tend to see most waste generated at

technologies and forced us to think

the retail and consumer stages of the supply

about, process and execute our day-to-day

chain. Emerging markets mostly suffer waste

business and personal affairs in a completely

at the production and processing stages. This

different way. How we responded to the

is largely due to poor storage, cooling and

challenges thrown at us in 2020 will define

transportation infrastructure.

our personal, creative and industry success

However, there are signs that companies

in the next decade. Now is not the time to be

are taking the issue seriously. There are

complacent, but rather to focus on how we

increasing references to food waste in the

can work and think differently.

news, as well as updates published by food

I attended a function at multinational giant

retailers. The Consumer Goods Council

Pernod Ricard where I saw this in action.

of South Africa has launched a voluntary

Its #SisonkeMzansi campaign is aimed at

agreement to combat food loss and waste

supporting the local economy by viewing

in line with the UN Sustainable Development

gifting through a different lens this festive

Goals, signed by major domestic retailers

season. The campaign sees flagship brands

and manufacturers. This can only be a

Absolut vodka, Beefeater gin, Jameson Irish

positive move!

whiskey and Scotch whiskies Ballantine’s and

Layout & Design: David Kyslinger Contributors: Dr Dana Braithwaite & Stefan Fageräng ADVERTISING Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmedia.co.za Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmedia.co.za Sales Executive: Càndida Giambò-Kruger +27 (0) 71 438 1918 càndida.giambò-kruger@newmedia.co.za INTERNATIONAL SALES Germany/Austria/Switzerland: Eisenacher Medien Erhardt Eisenacher +49 228 249 9860 info@eisenacher-medien.de Italy: Ngcombroker Giacomo Rotunno +39 370 101 4694 g.rotunno@ngcombroker.com Taiwan: Ringier Trade Media Sydney Lai +886 4 2329 7318 sydneylai@ringier.com.hk CIRCULATION Circulation Manager: Felicity Garbers felicity.garbers@newmedia.co.za PUBLISHING TEAM General Manager: Dev Naidoo Production Controller: Mandy Ackerman

As we leave 2020 behind we have decided

Chivas Regal linked together with local artists,

to modernise the look of Food Review. Next

as well as creators and manufacturers from

year the title is 48 years old, and I am happy

local communities to conceptualise, design

to say it is getting better with age and staying

and create a range of truly South African

true to its initial promise of providing relevant,

‘gifts that give’ this festive season. Putting

up-to-date information on all aspects of food

money back into our economy and supporting

and beverage manufacturing along with our

local communities in the process. I love this

instructive packaging section.

I wish you all a happy festive season and

idea. Wouldn’t it be great to see more of these

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

Art Director: David Kyslinger JOHANNESBURG OFFICE New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 877 6198 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published by New Media, a division of Media24 (Pty) Ltd MANAGEMENT TEAM

initiatives in place where we can make a real

can only hope that 2021 will be the year that

MANAGING DIRECTOR: Aileen Lamb

difference in our communities?

we can push the reset button, open

COMMERCIAL DIRECTOR: Maria Tiganis

One of the biggest challenges facing us is

up the economy and focus on

that COVID-19 has threatened the food and

innovating new and wonderful

nutritional security of an additional 132 million

food, beverage and

people worldwide, according to the United

packaging products!

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

Happy reading,

food supply chain and led policymakers to scrutinise further where food is wasted,

@foodreview13

@SA_FoodReview

CHIEF FINANCIAL OFFICER: Venette Malone CEO: MEDIA24: Ishmet Davidson

Nations Food and Agriculture Organization.

This has thrown an extra spotlight on the

BRAND STRATEGY DIRECTOR: Andrew Nunneley

SA_FoodReview

EDITORIAL ADVISORY BOARD

4

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

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

Dr Aubrey Parsons

Dr Heidi Grimmer

Managing director of Symrise South Africa; chairman of SAAFFI.

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

Rudy McLean

Gail Angela Macleod

NOVEMBER/DECEMBER 2020 | FOOD REVIEW

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

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

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

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NOVEMBER/DECEMBER 2020 | FOOD REVIEW

16 – 18 FOOD INGREDIENTS CHINA Shanghai, China www.cantonfair.net

ON THE SHELF BAVARIA NOW AVAILABLE IN 500ML CAN Dutch brewer Bavaria recently announced its much-loved Bavaria 0.0% malt beverages are now available in an affordable 500ml can. Says Oliver Wills, marketing manager at Bavaria, “We’re extremely proud to share the news that the distribution figures for Bavaria 0.0%. are growing. This latest move will help us reach new customers and better meet the growing market demand for non-alcoholic beers.”

By adding this new can size for its sellers, Bavaria further cements its position in the non-alcoholic beer market. And, by offering a larger selection of non-alcoholic products than its competitors, the company is poised to meet the rapidly growing demand of consumers who enjoy non-alcoholic beer.

“We’re finding that consumers are drinking alcohol more responsibly, which has led to an exponential growth of the alcohol-free beer segment,” continues Wills. “Because of this, there’s a real appetite for non-alcoholic beers with different flavour profiles, something Bavaria 0.0% can deliver on with its huge range of flavours and variants.”

SASKO LOW GI RANGE JUST IN TIME FOR SUMMER! Health enthusiasts will be delighted to hear that Sasko has a Low GI range in five delicious flavours that are packed with vitamins, minerals and high fibre.

The five versatile variants are Seeded Whole Wheat Brown Bread, Whole Wheat Brown Bread, Oats and Honey-flavoured

White Bread, Multi-seed Cranberry, Brown Bread and Linseed Bread. These can all be enjoyed as a sandwich with nutritious toppings or used in an array of delicious dishes to add extra goodness and balance to your meal.

Woolies launches premium range of boxed wine To ensure customers get the very best quality, value (and volume) in times that they need it most, Woolies has just released an impressive range of four premium 2L boxed wines, which showcase exclusive collaborations with some leading South African wine brands. Now is the time to change your perception of paspsak because this range is something special. Including exclusive collaborations with four leading local wineries, this new boxed wine range provides buyers with an affordable option as the price is equivalent to buying two bottles, so effectively you get 500ml for free! So what is on offer?

A long-standing crowd favourite, Pierre Jourdan Tranquille Blush: a delicate and fresh salmon pink blush with fragrant aromas of lively strawberry and raspberry with a hint of citrus fruits.

Deliciously versatile and elegant, this wine is the epitome of elegance.

A popular choice for Sauvignon Blanc drinkers, Diemersdal Sauvignon Blanc: an unwooded and crisp fresh wine that showcases the true diversity of Durbanville’s terroir. Jam-packed with zesty lime flavours and a mouthwatering finish, this wine is a perfect choice for summer.

SUPERT MARKE

FOOD REVIEW | NOVEMBER/DECEMBER 2020

7

ON THE SHELF LOW ALCOHOL

BONNIEVALE WINES LAUNCHES DE-ALCOHOLISED SAUVIGNON BLANC

The award-winning winery of Bonnievale has added an exciting innovation to its portfolio of quality wines. Introducing NEAT: a Sauvignon Blanc that bursts with flavour and contains less than 0,5% alcohol.

The new de-alcoholised wine is great for anyone watching their intake, whether at a business lunch or as a designated driver. Less alcohol also equals fewer calories, so Bonnievale NEAT is soft on the waistline too. Enjoying NEAT means there's no need to compromise on taste or a good time! “Low alcohol offerings have boomed around the world. NEAT has been two years in the making because we wanted to be sure the wine met quality standards, sensory consistency and sheer enjoyability,” says Bonnievale Wine Group CEO John Barnardt. “What we have here is a varietal wine we’re proud to include in our range.”

The wine was made from this year’s harvest and displays flavours and aromas typical of the cultivar.

“NEAT Sauvignon Blanc 2020 is fruit-driven on the nose and tropical in style,” says Bonnievale winemaker Marthinus Rademeyer.

“There are notes of passion fruit, guava and gooseberries.

The palate is broad, crisp and refreshing, showing those same fruit characters that linger in the finish.”

8

NOVEMBER/DECEMBER 2020 | FOOD REVIEW

Glenlivet limited-edition trio of mystery single malt Scotch whiskies Launching The Glenlivet Spectra, a limited-edition trio of mystery Scotch whiskies that invites consumers to explore a wide spectrum of flavours through an immersive tasting experience. Each expression is a reinterpretation of The Glenlivet’s signature smooth and fruity house style and is released without tasting notes, age or cask information, challenging the senses of Scotch lovers.

The Glenlivet Spectra introduces a bespoke digital experience that transports whisky lovers into a multi-

sensory world, allowing them to explore their palate and personally interpret the elusive tasting notes of each expression.

Through the gamified experience, which starts by scanning a QR code, whisky drinkers will be given cryptic hints and challenged to put their tasting abilities to the test as they seek to determine what flavour profiles make each bottle unique. At the end of each tasting, users are given a personalised scorecard showing how close they are to decoding each of the three mysterious single malts.

BOS BRANDS LAUNCHES FRUIT ICYS TO ADD FUN TO SUMMER The makers of BOS Ice Tea, celebrating their 10th birthday this year, have a fun new product for you to enjoy this summer. BOS Fruit Icys are a healthy freeze-athome fruit ice confection.

Made with a combination of organic rooibos and real fruit juice with no added sugar or preservatives, they are a dairy-free refreshing treat for the whole family. Available in three delicious flavours, cherry, grape and tropical.

ON THE GO

Are you READY? 2020/2021 Food Review/ Symrise

New Product Competition Since its inception, the competition’s primary

platforms. The grand prize also includes a trip

goal is to provide local and international brands,

to SIAL Paris 2022, one of the world’s most

featured on local shelves, the opportunity to

exciting trade shows where future trends are

showcase their innovative new products.

set. Don’t miss this opportunity for your first-

Entrants and winners will receive extensive exposure throughout the magazine’s various

row view of the latest developments in global food and beverages.

Entries are now open,

and close on 1 June 2021!

For more information, please contact Maryke Foulds at maryke.foulds@newmedia.co.za or give me a ring on 082 569 2330 to discuss.

NEWS

INKJET MEETS TRACEABILITY GOAL The Huevos Guillén Group is using a coding solution from Markem-Imaje to mark 180 000 eggs an hour while cutting operational costs by at least 20%. The continuous inkjet technology allows the company to change consumables without stopping the printers and reduces the number of printhead cleaning operations, while still meeting its traceability obligations with a high-quality code on each egg. Under the European Egg Production Model, the EU requires all eggs to be traceable to source. Each egg must be coded, indicating the farming system of the laying hens, the country of origin and the identification of the packing centre. The group chose a specially configured version of Markem-Imaje’s 9450 continuous inkjet (CIJ) coder. Capable of coding up to 250 000 eggs an hour, it uses a constant flow of ink, sprayed from nozzles directly onto the egg surface, at whatever angle is required. Intelli'Jet technology controls measures, and adjusts the speed of the jet, considering environmental conditions, to ensure perfect drop placement, quality and code consistency. Mistakes are avoided through the coder’s Intelli’Ink system, which uses a built-in sensor to prevent the insertion of incorrect ink cartridges.

INTERROLL OPENS NEW SHOWROOM Interroll South Africa has opened its new showroom to showcase its modular conveyor platform (MCP). The new facility, located in Spartan, Johannesburg allows existing and prospective clients to bring their customers to experience how their products will be conveyed in various segments of a conveyor. This includes incline and decline belt conveyors, high speed diverts, 90-degree transfers, tilt tables, roller and belt curves as well as alignment modules. With this format of MCP and the entire controls used, the transition from gravity conveying to automated conveyin has become a lot easier. The entire system is operated from the DC platform, which includes roller drives, multicontrol cards and the new compact power supply.

STORA ENSO’S SUSTAINABILITY REPORT RATED AMONG THE TOP The report was published by the World Business Council for Sustainable Development (WBCSD). Stora Enso’s Sustainability Report 2019 is recognised as good practice for being aligned with the company’s sustainability agenda. Highlighted strengths of the report include the disclosure on trends in the external

Stora Enso logo

environment to provide context for material issues, as well as the use of graphics to illustrate sustainability targets progress. “It is very rewarding to see that Stora Enso’s long-term efforts to continuously develop our sustainability reporting has once again been acknowledged,” says Annette Stube, EVP sustainability at Stora Enso.

SYMRISE ANNOUNCES THE PASSING OF MIGUEL PEREIRA It is with sincere sadness that we announce the tragic passing of Miguel Pereira, commercial director flavour at Symrise subSaharan Africa. Miguel’s career with Symrise spanned a wonderful 19 years of growth, leadership and inspiring his colleagues. During his time at the company, he led teams and initiatives both in South Africa and in Holzminden, Germany. He also built strong relations across the industry and ensured this collaborative mentality and way of working was passed down to his teams and colleagues. His passing is an immense loss to the business and to the flavour division in South Africa where he was a phenomenal leader, and also a great mentor and a key source of inspiration. His infectious enthusiasm and eye for opportunity leaves a legacy for his team to live up to. He leaves behind his wife, Cherise and their little daughter Chloe.

10

NOVEMBER/DECEMBER 2020 | FOOD REVIEW

NEWS

ANOTHER GFNC FACTORY BEING BUILT IN WHITE RIVER Green Farms Nut Company has invested in

macadamias. It underpins confidence in sector

factory in White River, Mpumalanga) to support

the Swiss-engineered Napasol pasteurisation

growth and the South African agricultural

this infrastructure is ready for planned

technology for its new factory in Mpumalanga.

industry,” enthuses Allen Duncan, CEO, GFNC.

instalment and testing,” he explains. Although

“The strategic commitment is a long-term

“Five of the expected seven containers are in

pasteurisation is not new, it is significant

vision that will pay dividends to farmers

port in South Africa, with the remaining two

within the context of macadamias. Napasol

in securing future market access for

to arrive in November. A new building (at the

is custom-built and its process is unique and entirely chemical-free. The technology places South Africa, already the world’s largest producer of macadamias, firmly on the world stage as a reliable, quality-producer by branding South Africa’s macadamias as premium and deserving of the best prices. In its support to the industry, GFNC will offer a service to toll-pasteurise for other macadamia businesses.

The GFNC factory is being built in White River

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09.11.20 14:15

FOOD REVIEW | NOVEMBER/DECEMBER 2020

11

NEWS

Maccallum is proud to have been appointed exclusive agent and distributor for Henry Lamotte Oils GmbH. Henry Lamotte Oils is a global supplier and producer of high quality fixed oils, butters, waxes, seed flours and marine products.

LUBRICATION GIANT INVESTS

R250 MILLION IN SA

Fuchs Lubricants South Africa, a

purchase of land, development of the

subsidiary of Fuchs Petrolub SE in

site, construction of a new and much

Germany, has announced an investment

larger warehouse and an office complex.

of just over R250 million in the country.

Deppe adds, “A new warehouse

This is earmarked for the purchase

system will provide much needed

of land and the development of a site

storage space and modernisation of

for a warehouse, office complex and

systems and will enhance efficiencies.

lubricants plant.

The project was approved in May, the

Paul Deppe, MD of Fuchs Lubricants South Africa says the project has been in planning for the last two years. “Our

land had already been purchased, and preliminary work has begun.

“The new project follows Fuchs

business in South Africa and export into

Lubricants South Africa’s investment

Africa is growing and we need to plan

of R125 million in a grease plant

for future expansion.”

expansion in Isando in 2018. The

“We are concerned about the

company investment in a state-of-the-

COVID situation and the impact on our

art plant to manufacture greases has

markets, but we are focused on making

made a significant contribution to our

long-term decisions and confident of

business,” he points out.

the future strength of our business in

DRA Global was selected by Fuchs

Africa. Our capital investment decisions

to provide engineering, procurement

are therefore not based on current

and construction management (EPCM)

situations but on long-term strategies.”

services for the project. Industrial

Phase 1 of the project has been

Logistic Systems has been appointed

approved which is an investment of just

as warehouse consultant and ICM

over R250 million. Phase 1 includes the

Architectural Studio as the architect.

MACCALLUM APPOINTED LOCAL AGENT FOR HENRY LAMOTTE OILS

www.maccallum.co.za www.lamotte-oils.de

12

NOVEMBER/DECEMBER 2020 | FOOD REVIEW

HLO is a leading supplier and producer

quality control, innovative product

of oils, waxes, seed flour and oleoresins

development and holds a wide range of

servicing customers in the food

international quality accreditations as

processing, cosmetics, pharmaceutical,

well as a team dedicated to providing

animal feed and chemical industries.

comprehensive customer-focused

HLO has close contact with raw

service. Maccallum believes that this

material markets and global supplies

representation adds great value to

as well as its in-house production

its small and focused range of raw

facilities. The manufacturer prides

materials to the food and

itself on first-class proprietary

cosmetics industries.

NEWS

ANTALIS MEETS THE DEMAND FOR PAPERBOARD Growth in on-the-go eating, establishing

materials, reducing transport weight

resistance demands, such as refrigeration

shelf shout and pressure to reduce

and producing less waste. MetsäBoard

and chiller cabinet products. Eskaboard is

the use of plastics are just some of the

Classic FBB is a fully-coated cream-

a solid board made from 100% recovered

factors driving demand for paperboard.

backed folding box board (GC2) with a

paper and as an FSC-certified board with

Antalis provides sustainable graphic

double-blade coating on the front. It is

excellent lay flat, stay flat properties it is

and cartonboard products and services.

hard-sized as standard for high water

ideal for luxury packaging.

“Concerns around the use of plastic packaging, particularly single-use packaging, has led to a significant rise in demand for fibre-based graphic and cartonboards that are renewable, biodegradable, recycled or recyclable,” Steve Chappell, graphical board development manager, points out.

MetsäBoard Prime FBB Bright is a fullycoated white-backed folding box board (GC1) with high bulk and stiffness. GC1 makes it possible to lightweight printed products so you get more product out of every tonne of material purchased while at the same time consuming fewer raw Invercote G is a one-sided solid bleached board with an ultrasmooth surface

FOOD REVIEW | NOVEMBER/DECEMBER 2020

13

COMPANY FOCUS

Ingredient innovation that makes you sit up and take notice Bunge Loders Croklaan is a global pioneer in specialty and nutritional fats. The company is active in tracking changing consumer and product trends and aims to provide new solutions to adapt to these innovations.

T

he COVID-19 pandemic increased

isolates special fractions of triglycerides that

demand for food ingredients that are

result in the production of these fats.

perceived as immunity-boosting;

The new Couva range of fat provides a

coupled to natural, plant-based and clean-

clean label of non-hydrogenated, low trans-

label products.

fat and reduced saturated fat. It also offers

Traditionally, non-tempering cocoa butter

functionality in making compound chocolate

alternatives (CBA) were used for making

with fast crystallisation and indulgent

chocolate compounds by hydrogenating

taste and recently won the Most Innovative

vegetable oils like palm kernel oil, palm oil

Health Ingredient Award at the Gulfood

or soybean oil. This process results in the

Manufacturing Industry Excellence Awards.

formation of trans-fats – reportedly very bad for human health.

To prevent trans-fat formation, most

Another new category is plant-based meat solutions. With a strong technical team in place, BLC offers a one-stop solution with

producers used full hydrogenation. This could

ingredients ranging from protein to specialty

result in an end-product with a very high level

fat and emulsifiers that can help these plant-

of saturated fat. Intake of high saturated fat

based products resemble a standard meat

in the diet is also considered bad for health,

variant available in the market.

according to the World Health Organization

Non-hydrogenated and non-palm

(WHO). Most low trans-fat alternative fats

solutions have created curiosity among food

available in the market contain a very high

manufacturers who are looking for premium,

level of saturated fat.

healthy and sustainable products in their

Keeping innovation on the agenda, BLC

meat analogues. With in-built application

developed a range of CBAs for confectionery

support, BLC offers a variant of fat forms that

application that doesn’t use a hydrogenation

could help customise specific end products

process, which won’t cause an increase of

like an analogue meat patty, pâtés and

trans-fat and saturated fat. They are produced

analogue sausages, etc.

using special technology of interesterification,

As a prominent global producer of

which doesn’t cause trans-fat formation.

emulsifiers, this application further

Furthermore, these products use special

strengthens BLC’s status for nutritional and

state-of-the-art technology like solvent

plant-based solutions. In conjunction with

fractionation, which is very unique in that it

functionality and stability, there is a maximum

“The new Couva range of fat provides a very clean, healthy label of nonhydrogenated, low transfat and reduced saturated fat, but also gives special functionality in making compound chocolate”

focus on achieving the right sensory requirement to indulge customers.

BLC’s technical team offers customised and application-based solutions for a wide range of food categories, including cheese, ice cream, culinary, beverage, bakery and confectionery products that need plantbased solutions for vegan label claims. BLC’s range of products is supplied locally through Savannah Fine Chemicals.

Savannah Fine Chemicals – www.savannah.co.za

14

NOVEMBER/DECEMBER 2020 | FOOD REVIEW

DID YOU KNOW? BLC’s technical team offers customised and application-based solutions for a wide range of food categories, including cheese, ice cream, culinary, beverage, bakery and confectionery

COMPANY FOCUS

IDEAL FROSTING AND FILLING SHORTENING FOR BAKERY PRODUCERS Bakery shops, chains and manufacturers are constantly innovating their bakery offerings with frosting. Also known as icing and fillings, these products give bakery goods its premium appearance while improving flavour and quality by acting as a protective coating.

Elegant and distinguishing cake decorations are a prominent feature on special occasions and celebrations.

Bunge Loders Croklaan’s Icing Short range provides bakers and pastry chefs high-quality ingredients to produce premium baked food decorations and fillings.

These are sweet toppings and fillings commonly used for cakes, cupcakes, cookies and pastries. There are many variations of frostings/icings and fillings, but the most basic form is the combination of sugar, syrup and some liquid such as water or milk.

Flavourings and colours are also added contributing to the visual appeal.

One of the key trends in the food industry is the growing demand for premium, yet healthier products.

To keep up with the demand, bakery producers and manufacturers' wish list for frosting/ icing and fillings will include nonhydrogenated, virtually trans-

fat free (<1%) and a clean label option.

Bunge Loders Croklaan can fulfil the requirements with its Icing Short range, a palm-based shortening for that applications.

The Icing Short range is an effective shortening that is able to achieve desired specific gravity, overrun, excellent creaming power, large volume and stable storage in a short period of mixing time.

This means less production time to achieve frosting/ icing and fillings that will hold its shape for longer. Improved specific gravity and high overrun result in high yields increasing production.

For foodservice and industrial cake producers, the Icing Short 305 gives excellent creaming power with the ability to incorporate up to 15% water and also works with syrup. It is ideal for cake topping, providing cleaner and faster meltdown.

The Icing Short 10831 works best with syrup and icing sugar. It has excellent creaming ability, with the capability to incorporate a high volume of air in a short period of time, highly stable and has high mechanical tolerance. This makes it a fitting choice for industrial bakery producers. It gives good flavour release with a fluffy and light texture.

For tropical and hot climate countries, the ideal aerated frosting/icing and fillings can be achieved with Icing Short 500 due to its heat stable ability. It has excellent creaming ability and gives fluffy cream filling. Your consumers will appreciate

“… bakery producers and manufacturers’ wish list for frosting/icing and fillings will include nonhydrogenated, virtually trans-fat free (<1%) and a clean label option”

the excellent flavour release, good meltdown and creamy mouthfeel.

The range is suitable for cake and sandwich bun filling, cream roll, macaron filling, biscuit sandwich and cake topping. The aerated filling is easy to store too because it is stable in ambient temperature. • Bunge Loders Croklaan - www.bungeloders.com

FOOD REVIEW | NOVEMBER/DECEMBER 2020

15

INGREDIENTS

How to develop meat analogues with yeast ingredients The meat substitute market is showing impressive growth. It was estimated at $13.3 billion in 2018, with a compound annual growth rate forecast at 7.9% for 2019-2024 (1).

I

t is estimated that by 2040, cultured

balance the sources

meat and plant-based meat analogues

of proteins in their

will become main sources of protein.

diet in order to

Mimic the taste, texture and smell of meat

required. Some

Some of the key drivers for consuming

prevent metabolic

yeast extract will

meat alternatives is the protection of the

diseases or some

add an intense

environment and health. Food producers

cancers, or

umami flavour

must take this into account and develop

simply to

or specific meat

alternatives that will meet sustainability

reduce their

expectations throughout the supply chain.

meat consumption.

Thanks to their naturalness, yeast ingredients

notes. In a vegan meatballs recipe, yeast can provide

Around the world,

are a great option to answer sustainability

meat brands are

concerns, offering meaty notes and quality

increasingly developing

protein to consumers.

plant-based meat substitutes;

umami and brown grilled notes. In addition, yeastbased flavours can imitate the taste of red or white meat, build smoked,

i.e. Herta (Nestlé), Fleury Michon in

A GROWING MARKET, BUT WHY?

Europe, Raised & Rooted (Tyson Food), Happy

roasted or grilled notes and offers flavours

Meat analogues that mimic the aesthetic

Little Plants (Hormel) in the US and Jinzi Ham

like poultry in vegan formulations.

qualities and organoleptic characteristics of

in China.

various types of meat and meat substitutes

Masking off-notes

MEAT SUBSTITUTES’ CHALLENGES

Food producers often use vegetable proteins

Consumers are interested in this type

Consumer expectation for meat analogues

texture as close as possible to meat. These

of food for various reasons: environmental

is substantial. They want the taste, texture

proteins can bring undesirable notes which

convictions, health concerns or because they

and smell as close as possible to meat while

have to be masked. Some yeast ingredients

are mindful of animal welfare. Soy proteins

keeping the same sensory experience. Food

are neutral in taste and perfectly suited for

are the most widely used source of proteins,

producers must find innovative organoleptic

this use.

followed by grains, peas, nuts, legumes,

solutions while offsetting the perception of

mushrooms and insects.

meat analogues as highly-processed food,

Improving the nutritional profile

when a short ingredient list, no additives and

Biospringer’s yeast protein is a complete,

a clean label are expected.

clean-flavoured vegan protein from yeast

are available in a wide variety of product categories.

Meat alternatives are no longer consumed only by vegans and vegetarians, which explains why the market is booming. A lot of consumers tend to change their meat intake and favour plant-based meat analogues,

fermentation. It is animal-free and has a

YEAST INGREDIENTS – A PERFECT SOLUTION?

therefore becoming flexitarians. They seek to

Yeasts contain proteins, free amino acids, carbohydrates, vitamins and minerals. Biospringer’s team of food technologists, flavourists and expert tasting panels ensure total safety and high quality while its culinary centre is dedicated to finding technical solutions for customers in line with the current natural, vegan, and clean label food trends.

16

high digestibility score (PDCAAS¹=1 and DIAAS²=1.02). It enables food producers to add good quality protein in vegan food

A natural1 ingredient

UNIQUE NUTRITIONAL COMPOSITION

to guarantee a product with a taste and

without bringing off-notes.

Yeast extracts, inactive dried yeast and yeast-based flavours are obtained from fresh

Vegan ingredients

yeast. Yeast extract is yeast without its cell

Yeast ingredients are free from animal

wall, for example. No chemical molecules are

components or derivates and are therefore

added during the manufacturing process of

perfectly adapted to develop vegan,

yeast ingredients specifying natural origin

vegetarian food. Some of them are available

and clean label.

in an organic version. •

A wide range of flavours There are multiple types of yeast extracts, each with its own characteristics that can

ISO/ TS 19657, 2017: Definitions and technical criteria for food ingredients to be considered as natural 1

build subtle aromas. Choosing a yeast extract and its intensity depends on the effect

NOVEMBER/DECEMBER 2020 | FOOD REVIEW

Biospringer – www.biospringer.com

Natural* yeast ingredients to provide taste and nutrition to food and beverage

All rights reserved - 2020 - Biospringer.

Natural* solutions for:

Taste improvement

Healthier formulation

Clean label

Organic ingredients

Vegan & vegetarian

Off-notes masking * according to ISO TS19657

Distributed by: Danlink Ingredients (Pty) Ltd. Johannesburg : 011 704 7261 Cape Town : 021 913 9818 info@danlink.com

www.danlink.com

www.biospringer.com

INGREDIENTS

Umami and kokumi for better taste and mouth fullness

Memorable savoury taste experiences come from the ability to fine-tune and balance umami and kokumi. Food Review asked Kay Marshall of Kerry to explain how using these complex and rich taste solutions can result in a food product that hits all the right sensory notes

T

he ability to deliver products in the

examination of umami took the Kerry team

savoury category can win consumer

from Osaka to Kyoto, Jakarta and Seoul.

preference by striking a balance and

The mission was to uncover traditional

synergy between the two flavours. To do

applications of umami and kokumi.

so, the attributes and intricacies of these

“We experienced the umami-elevating

combinations must be understood at a

attributes of katsuobushi, a dried

molecular level and applied through cooking

and fermented tuna served in Japan,

techniques and ingredient selection.

and learned about the principles of

Brands can now break new ground in this

temple cuisine with a chef priest at

harmonising space to deliver authentic,

Ryokusen-ji temple in Tokyo. Going

complex tastes from kitchen cupboard

deep into inherent umami and kokumi

ingredients in order to create cost-effective,

knowledge is paramount to creating taste

sustainable and differentiated solutions.

complexity and ultimately delivering taste preference,” Marshall points out.

TRADITIONAL UMAMI AND KOKUMI PREPARATIONS Umami taste is associated with naturally-

ADDING TO UMAMI AND KOKUMI WITH FERMENTATION AND YEAST

occurring amino acids and peptides, such as

Balancing umami and kokumi wouldn’t be

those in meat, dairy and vegetables. Although

possible without an in-depth understanding

it’s only been discussed by scientists in

of fermentation and, within that, yeast.

recent years, using umami to optimise taste is

Yeast extracts are one of the more common

a practice firmly rooted in cooking tradition.

sources of umami in cooking. The naturally

Exploring the possibilities of umami and

present amino acids in yeast extracts appeal

kokumi ultimately begins on the ground,

to the taste receptors and are a natural way

with a look at traditions, ingredients

to boost taste.

and cooking methods that exist across cultures and global markets. One recent

In this way, yeast isn’t a generic system. Due to the many varieties of yeast extracts that are available, each should

FAST FACT • The sensory qualities of umami and kokumi bring taste and depth to savoury food.

• Food scientists are actively studying these, although chefs have long used them to create delicious and memorable dishes.

• Integrating umami and kokumi into savoury products requires a strong understanding of ingredients and cooking techniques.

• It also calls for small, nuanced adjustments, often made in partnership with flavourists and sensory scientists.

be considered for its specialised culinary attributes and layered onto a recipe as if working with a palette of yeast extracts— almost like you’re painting different colours but from a taste perspective. This allows for the tuning and tweaking of umami and kokumi to create a consumer-preferred solution that is clean label, sustainable and cost-effective.

UMAMI AND KOKUMI APPLICATIONS Once a foundational understanding of the two flavours is developed, building on a breadth of insights, technology and processing capabilities within umami and kokumi is critical. This allows for a wider range of experiential opportunities and product possibilities.

Strong sensory and analytical capabilities are a requisite for quickly developing new tastes and methodologies.

18

NOVEMBER/DECEMBER 2020 | FOOD REVIEW

INGREDIENTS

Umami is historically associated with mushrooms

With this expertise, a base ingredient can be built around, creating countless opportunities to intervene and create taste authenticity and complexity.

Marshall, says, “Within the realm of umami and kokumi, we pull from all areas from our 95 global flavourists, our extensive natural extraction and distillation know-how and our global

What do you wantby toHeat create today?

CEIA metal detectors and Control

technologies and raw materials. From there, we can combine extracts, yeasts, top notes of flavours themselves, flavour modulators, biotechnology and more to deliver a wide range of types of umami and kokumi configurations with different combinations, traits and intensities.”

“Due to the many varieties of yeast extracts available, each should be considered for its specialised culinary attributes and layered onto a recipe as if working with a palette of yeast extracts” Across industries and applications, we design specialised solutions.

FINE-TUNING UMAMI AND KOKUMI FOR SENSORY SUCCESS Within umami and kokumi there are nuances and tones. To help teams better identify deficits and create impactful solutions, it’s important to utilise a specific sensory lexicon as well as a taste lexicon created just for these two ingredients. “At Kerry,

For 70 years our solutions set the standard for yield, efficiency, and safety across a wide range of industries. From raw potato preparation to frying and seasoning, Heat and Control provides all the equipment and services required to make the highest quality potato chips.

we’ve developed our own language around this space with unique terminology and descriptors. This allows our teams and our customers to articulate and differentiate between the full

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

spectrum of umami and kokumi effects and characteristics,” Marshall enthuses.

The possibilities are exciting. Rajesh Potineni, vice president of taste innovation, sensory and analytical sciences for Kerry North America, concludes, “Our knowledge and understanding about this interplay between umami and kokumi is developing at pace, driving constant ideation and innovation. We’re aligning resources and fixated on striking an umami-kokumi balance to deliver authentic, complex, multidimensional, preferencedriving taste in the most memorable way possible.” •

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

Kerry – www.kerry.com

SAFoodReview_NovDec2020_88.5w x 262h_H&C_PC.indd 1

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22/10/2020 9:57:37 AM

FOOD REVIEW | NOVEMBER/DECEMBER 2020

SNACKS & CONFECTIONERY

No mix up in weighing accuracy for chocolates A 32-head multihead weigher from Ishida Europe is providing fast and accurate weighing of mixed bags of quality chocolates for Chocolates Valor, one of Spain’s leading chocolatiers.

T

he Ishida CCW-RV-232B can handle two, three or four products simultaneously

for discharge into the same bag, giving Chocolates Valor the flexibility to respond to changing customer orders. During the peak four months in the run-up to Christmas the machine is operating 24 hours a day, handling 1.6 tonnes of product every hour.

The weigher is packing a variety of bag sizes - 180g, 250g, 470g and 1kg – for both Chocolates Valor’s brands and private label.

Speeds are restricted by the current manual packing of filled packs into cartons, but the machine is running at up to 80 packs per minute on the 470g pack. Changeovers

The Ishida CCW-RV-232B can handle two, three or four products simultaneously for discharge into the same bag

can be carried out quickly by calling up the

payback on the weigher will be within just

stored pre-sets on the intuitive and easy to

two years.

use touchscreen remote control unit. The

This is the second Ishida multihead weigher

ease of use of the machine means that just

installed at Chocolates Valor’s factory in

one operator is now required to manage the

Villajoyosa, near Alicante. The company also

entire line.

operates a 14-head weigher for packing mono

The 32 heads of the weigher are divided into

products into bags, and this made Ishida

sections to handle the different products – for

the natural choice when it needed a mixed

a four-mix product, therefore, eight weigh

weighing solution to meet the requirements

hoppers are dedicated to each sweet variety

of a major customer.

with a second set of booster hoppers (fitted

“We know Ishida weighers for their high

underneath each weigh hopper) doubling the

performance, reliability and ease of operation,

number of available hoppers to 16 for each mix

and the company offered the best solution on

section. All weigh and booster hoppers utilise

the market for our requirements,” comments

the Ishida RV’s innovative triple combination

engineering manager Pedro Miguel Marcet

calculation software that can calculate three

Arlandiz. “The 32-head weigher gives us the

optimal weight combinations, double-check

flexibility to meet a variety of pack sizes and

product that has become an emblem of the

them and then select the one nearest to the

has the capacity and consistency to maintain

brand. Vegetable fats are not used as a

target weight - all in a single cycle.

production targets, particularly during the

substitute for cocoa butter in the manufacture

peak Christmas season.”

of the product. Today Chocolates Valor

The manufacturer reports that the Ishida weigher is achieving excellent accuracy to

Established in 1881 and now run by the fifth

continues to source the finest cocoa beans

within a few grams of the target weight.

generation of the López family, Chocolates

from different parts of the world in its

This is particularly important for some

Valor produces a range of exquisite chocolates

exclusive recipes which are the result of over

products where there is a guaranteed

and chocolate bars, along with a range of

130 years of experience and best practice. •

number of items in each pack, meaning the

desserts and chocolate drinks. During the

weigher can deliver this with only minimum

1960s, the company adopted its quality

giveaway. The company anticipates that

strategy and launched Pure Chocolate, a

20

NOVEMBER/DECEMBER 2020 | FOOD REVIEW

Ishida – www.ishida.com

The Food Industry: Future Proofing Your Production Thursday 10th December 2020 13.00pm SAST | 11.00am GMT #FutureProofingProduction

SNACKS & CONFECTIONERY

Celebrate summer with a beetroot-based colour explosion The GNT Group is highlighting the possibilities of its micronised powders after adding a new beetroot-based pink shade to its portfolio.

I

n conjunction with its liquid, powder and oil-dispersible Coloring Foods, GNT offers a variety of micronised powders that maximise the visual intensity of colour shades in certain applications.

Due to their reduced particle size, these specialised colouring foods can create a homogeneous colour effect in solid mixes such as instant beverages and desserts, pressed tablets, and seasonings for chips and snacks, as well as chocolate for decoration and compound coatings.

The range already includes yellow, red, purple, blue, green and pink shades and GNT has now added a further option with ExberryShade Fiesta Pink – MN Powder, providing a new pink shade with a hint of blue.

Made from beetroot and carrots grown by its own farmers, the new product is pH independent, offers good light stability and has a 24-month shelf life below 25˚C. Sonja Scheffler, product manager at GNT explains, “Exberry Micronized Powders were developed to deliver optimal performance in applications such as solid mixes, where they can achieve more vibrant colours at lower dosage levels compared to standard powders. With the launch of our stunning Fiesta Pink, manufacturers can now choose from an even wider range of shades.”

The range is manufactured from fruit, vegetables and edible plants using gentle, physical processing methods and no chemical solvents, ensuring widespread consumer acceptance. •

The range can be used in visually intense colour applications, including chocolate

Exberry Coloring Foods - www.exberr y.com

22

NOVEMBER/DECEMBER 2020 | FOOD REVIEW

Raising the stakes in nutrition and health Royal DSM has launched a brand campaign targeting the human nutrition and health markets.

F

ollowing significant growth through new product development and a strategic focus on key

market segments and selected acquisitions, the strategy includes restructuring DSM’s broad human nutrition and health portfolio around three key pillars: high-quality products, customised solutions and expert services.

Philip Eykerman, president DSM Human Nutrition & Health comments, “We know that it takes more than ingredients to create brighter, healthier lives for consumers. By recalibrating our positioning, we aim to demonstrate the

Healthy food ingredients can play a part in ensuring a healthier lifestyle

added-value that we can bring when coinnovating with our customers at every stage of development – from concept to consumer.”

The Products with Purpose campaign brings DSM’s end-market expertise to life through a range of concepts that express how DSM sees the individual impact of every human nutrition and health product in a distinct and engaging way.

An important example of how DSM is innovating to help its customers create products with purpose is its investment in personalised nutrition

“The Products with Purpose campaign brings DSM’s endmarket expertise to life through a range of concepts that express how DSM sees the individual impact of every human nutrition and health product in a distinct and engaging way”

solutions. Recent advances in digital technologies and data availability, together with people’s growing desire

through specific nutrient formulations

to take charge of their own health and

has the potential to truly support

wellness, have resulted in considerable

consumers in optimising their health

momentum in this emerging field. DSM

for a more resilient future. This requires

has embarked on several launches

expertise across multiple disciplines

of personalised nutrition platforms

such as diagnostics, data acquisition,

with key partners. The most recent

manufacturing and distribution to

is a holistic immunity solution that

ensure the development of truly

combines lifestyle elements and

personalised products that will

tailored nutritional recommendations

empower consumers to make data-

targeted at employee benefit

driven, conscientious choices that can

programmes, including DSM’s own.

positively impact their health. •

With immunity in the spotlight, a personalised approach to nutrition

DSM - www.dsm.com

FOOD PROCESSING TECHNOLOGY

ABB food-safe motors withstand over 1 100 washdown cycles Rigorous testing at a state-of-the-art hygiene laboratory verifies that ABB’s Food Safe stainless steel motors can withstand frequent sanitation. The motors emerged in full working order after being subjected to tests simulating years of operation in harsh washdown environments.

M

aintaining product safety in food

industry with a seven-stage cycle

and beverage plants requires

representing a full week of daily

strict hygiene standards.

washdown procedures. Detergent

Frequent washdowns are required to avoid

and sanitiser were applied during

contamination. The challenge is that electric

every stage, with acid applied

motors used in these facilities can be

once per cycle. This reflects the

damaged by aggressive cleaning. Motors

common industrial practice of

specifically designed for these applications

washing down with acid once each

can help ensure food safety, improve

week. Temperatures up to 55˚C and

reliability and reduce the risk of unscheduled

pressures up to 25 bar were used.

plant downtime.

In all, a total of 158 cycles were

ABB Food Safe motors address the

performed, corresponding to 1 106

washdown challenge. They feature stainless

daily washdowns or 418 total hours

steel housing to resist corrosion and IP69

of testing.

ingress protection to ensure that high-

Two IEC stainless steel Food Safe

temperature, high-pressure spraying will not

motors were subjected to the tests

cause damage. They are also easy to clean,

and were largely unaffected and still

with a smooth, self-draining outer surface

in full working order at the end of

that has no angles where contaminants

the test programme. In particular,

could gather.

no water, condensation or indication

“Our Food Safe motors are already in

of corrosion was found inside the

use at a number of customer plants,” says

motors. All the three main O-rings

Tero Helpio, global product manager,

and drain plugs remained tight.

IEC Food Safe motors, ABB Motion.

For comparison purposes, a

“In order to prove their long-term

standard painted aluminum motor

performance under realistic washdown

was also tested. It started to

conditions, we worked with a state-of-

deteriorate very quickly and failed

the-art hygiene laboratory in Västerås,

well before the end of the test. The

Sweden to devise a set of tests

paint on the housing blistered and

replicating industrial-type

flaked off and the shaft and other

sanitising procedures.”

steel components suffered severe

The test regime reproduced typical cleaning practices in the food and beverage

ABB worked with a Swedish hygiene laboratory to devise tests replicating industrial-type sanitising procedures

The test regime consisted of a seven-stage cycle representing a full week of daily washdown procedures

corrosion. Washdown chemicals

can collect inside the shroud, hidden from view,

penetrated both the terminal box and

providing the potential for bacteria to grow.”

Food Safe stainless steel motors eliminate

main housing, causing short circuits

“Food Safe stainless steel motors eliminate the need for motor shrouds, providing 360°access for inspection and sanitisation”

between the phases and ground.

the need for motor shrouds, providing

The aluminium rating plate became

360°access for inspection and sanitisation.

detached from the motor.

The easy-to-clean surfaces also mean that less water and chemicals are needed. The

“Paint flakes, rust and particles could contaminate food products, leading to

tests prove that Food Safe motors successfully

an expensive recall,” Helpio explains.

withstand washdown conditions, giving plant

“Some plants try to get around these

operators confidence that they will help to

problems by protecting their standard

reduce unscheduled downtime. •

motors with shrouds, but these shrouds actually cause new issues. Food particles

ABB – www.abb.co.za

FOOD REVIEW | NOVEMBER/DECEMBER 2020

23

FOOD PROCESSING TECHNOLOGY

Synergies between yellow mustard & other gums explained Considerable research has been done on the synergies between yellow mustard gums (known as mucilage) and other gums (known as galactomannans) and how they work when applied to food products. Anthony Krijger of Dunmustard takes us on a scientific journey of how each ingredient can impact your final product.

G

ums are added to various sauces

Mustard gums are commonly used in processed meat products as condiments

One of the many

and foods to thicken and emulsify.

examples of this is

This is well-known and common in

the combination of

the food industry. What is not recognised

locust bean gum

been seen as a

is the fact that mustard gums, or mucilage,

(LBG) with yellow

disadvantage.

when added together with galactomannans

mustard mucilage

However, in certain

in food and sauces, can actually improve the

(YMM) in a salad

cases this can be a

performance of other gums.

dressing. Tests were

There has been considerable research done by the University of Manitoba, Canada as well

done on a ratio of (YMM and rheological properties

Notable researchers are Steve W Cui, Michael

were markedly better than the

Ding from whose research I’ve outlined briefly in this article.

“Syneresis in starch gels is common and without additions of gums, syneresis continues without the addition of hydrocolloids”

hardness decreases,

LBG 9:1) and the stability

as Aristotle University, Thessalonica, Greece.

A N Eskin, Ying Wu, C G Biliaderis & Shaodong

distinct advantage.

Although the gelling syneresis also decreases when using a combination of YMM and LBG in 9:1 ratio. Syneresis in

same tests done with xanthan gum.

Mustard gums are commonly used in

starch gels is common and without additions

processed meat products as condiments and

of gums, syneresis continues without the

also used as bulking agents. Likewise, a small

addition of hydrocolloids. The degrees of

amount of LBG added to YMM significantly

syneresis decrease along with the increases

improves the gelling strength of the product.

in hydrocolloid concentration.

Tests done on chicken meat emulsions

Pea starch has become popular due to

found that the addition of YMM and LBG

its natural non-GMO and non-allergenic

significantly improved the gel strength of the

properties and therefore clean labelling. Like

product after processing.

other starches, products exhibit syneresis

It’s well-known that gums can affect the swelling power of starches and it has often

until they are blended with hydrocolloids.

Again, with a combination of YMM and LBG in 9:1 ratio, syneresis in pea starch slows, especially over a period of days. This decrease in syneresis is attributed to the interaction between YMM and amylose.

To explain how these function: polysaccharides have functional properties such as emulsifying or thickening, stabilising, and gel formation. These are all desirable properties in food and sauce production.

These interact with other materials such as proteins and starches. They modify the others’ properties, some of them synergistic, such as increasing viscosity, gelation and decreasing syneresis. This has led to gums and mustard being increasingly popular in the food industry. The fact that they are natural products and are able to be used in Kosher, Halaal, vegetarian and vegan foods has made them all the more desirable. •

Dunmustard – www.gsdunn.com

24

NOVEMBER/DECEMBER 2020 | FOOD REVIEW

Locust bean gum can be used in conjunction with yellow mustard gum in salad dressings

FOOD PROCESSING TECHNOLOGY

This is how SA food manufacturers meet the new consumer challenge Consumer attitudes and habits are driving considerable innovation in the food processing and packaging industry.

“O

ur customers have been feeling the pressure from consumers for some time, so we’ve been

working with them to create new solutions,” says John Mössner, head of applications engineering at HG Molenaar. “Consumers want products in packaging that’s convenient and fits in with their lifestyles. Nowadays they also cook less from scratch in favour of

John Mössner

assembling meals. Yet there’s stronger desire for healthier, tastier product that delivers

“Our customer wanted

other good sensory qualities.”

to achieve the best results,” Mössner says. “We created

ENSURE THE FUNDAMENTALS

a cold-fill process for them

He says that offering steam, spray and

that keeps the cups and

immersion retorts for cans, glass, PET, HDPE

the syrup cold until the

and pouches, achieving commercial sterility,

moment of pasteurisation.

eliminating cold spots in both retorts and

That’s when we heat

the packages inside, and future-proofing the

the product for a very

equipment, as well as better sustainability by

short period of time in

conserving water and energy; are essentially

an over-pressure retort

basic requirements in this industry. People expect you to be able to do all of that, and do it well.

that ensures we maintain “The solutions that differentiate

the quality and texture of the product while

you today as an engineering firm are

simultaneously achieving commercial sterility.”

technologies such as multi-mode retorts.

PACKAGING EQUIPMENT AT A GLANCE… HG Molenaar meets complete turnkey and standalone packaging needs.

It selects preeminent solutions for local conditions and requirements with the build quality and support mature markets and critical environments demand – for large, medium, and niche operations. It appoints best-of-breed can, glass, PET, and HDPE solutions from the international arena, and innovates and manufactures sensibly engineered, bespoke solutions in its Paarl-based engineering and manufacturing facility. Its customers benefit from deeper than typical investment in field service engineers and therefore do not rely on international support to resolve complex, technical challenges, supply partners are available to provide services if required.

The ability to use the same retort for

CHANGING THE STAKES

different processing modes gives customers

The three most common retorts are steam,

flexibility to adapt their products to

immersion, which usually rotates the product as

market-driven changes. We are extremely

well for more even heat distribution, and spray.

experienced in over-pressure control,

HG Molenaar is engineering multi-mode

which is especially important for sterilising

retorts that allow its customers to select the

products in plastic tubs and pouches. We

mode they need; for example, immersing

have a well-equipped thermal process

HDPE bottles then switching to spray mode

laboratory where we work with customers

for pouches, or steam for cans.

on the research and development to achieve the right sterility,” he says.

Semi- to fully automated retort control is becoming more popular since it offers paths into fourth Industrial Revolution (4IR)

CUSTOMER INNOVATION

requirements and opportunities. Flexible

One HG Molenaar customer pasteurises

recipe structures ensure product quality and

fruit cups and bowls in over-pressure

efficiency of the process. Retort cycle data

retorts. Although the equipment can be

is recorded for batch traceability and quality.

more expensive, it helps them competitively

Baskets can be loaded via robots, semi-

produce products with the qualities, such as

automated, or remain manual. And shuttles

taste, texture and nutrition, that consumers

can enter one side and exit via the far side

want. Providing a fully automated solution

using double doors for the fastest load and

from filling through the entire retort process

unload for highly efficient processes. •

to downstream packaging, has enabled them to reduce their unit cost to be able to compete with counterparts in Asia.

HG Molenaar - www.hgmolenaar-packaging.com

FOOD REVIEW | NOVEMBER/DECEMBER 2020

25

FOOD PROCESSING TECHNOLOGY

A powerful industry platform that

enhances sorting and grading Tomra Insight turns sorting and grading machines into connected devices that generate valuable process data.

T

his data is stored securely in the cloud, converted into actionable information, and accessible from anywhere via a

web portal for desktop and mobile devices.

The system’s data-gathering helps processors in near real-time and retrospect.

As product quality is measured continuously, machine operators are empowered to make

Cloud-based service unlocks the power of big data to monitor and optimise food sorting processes

prompt and optimal adjustments to machine settings in response to product quality changes on the line.

It also provides previously inaccessible

Jersey Royal potatoes during sorting

empowered to make operational and business decisions based on more complete information.

The company’s engineers assist customers to analyse critical data every month as part of a subscription service. Accurate and timely comparison is now possible between multiple sites, shifts, batches, and seasons.

Felix Flemming, vice president and head of digital at Tomra Sorting explains, “By capturing and using valuable data, the system can transform sorting from an operational process into a strategic management tool.

This tool is constantly becoming more powerful as we continuously develop it in response to customers’ needs and priorities.

New functionalities and features are released every three weeks – a routine during which Tomra works closely with customers in pursuit of shared objectives.”

operators embrace the transparency of having information available to make better

deep-dive data. Customers are now

Compac provides integrated postharvest solutions and services to the global fresh produce industry using the world’s most advanced grading technology.

Combining industry-leading solutions with award-winning grading platforms like Spectrim, the company’s mission is to enable its customers to improve returns, gain operational efficiencies, and ensure a safe food supply via smart, usable technologies. To achieve this, Compac operates centres of excellence, regional offices and manufacturing locations within the United States, Europe, South America, Asia, Africa and Australasia.

decisions,” Jeffry Steemans, product manager digital at Tomra Food points out.

One food processor which conducted an early trial and committed to the subscription service is The Jersey Royal Company in the UK. As a producer of the internationallyrecognised Jersey Royal new potato in the Channel Islands, the business grows, washes, grades, packs, and supplies approximately 20 000 tonnes of potatoes every year. Four of the company’s sorting machines – one Halo and three Tomra 5A’s – have been connected to Insight for more than six months and convincingly proven the data platform’s effectiveness.

Andrzej Kopacz, operations manager at The Jersey Royal Company concludes, “The platform is a strong addition to these machines. We can now manage productquality more precisely to meet customer expectations and improve product control

FOOD PROCESSORS SEE MULTIPLE BENEFITS

is enhanced by being able to make decisions

to help sorters meet targets, reduce waste,

With performance metrics gathered by Tomra

based on accurate product composition data.

and make better use of the equipment with

Insight, processors can benefit in many

And operations are simplified through easier

less downtime. We are now also able to give

ways. Downtime is reduced by monitoring

spare parts ordering and flexible access to

better feedback to our growers. We can

machine health and performance to support

data and documentation.

flag-up very quickly if there are too many

predictive and condition-based maintenance.

and allocation. We can see where we need

“Food processors participating in pilot

Throughput is maximised by evaluating

installations tell us that the system will

variations and optimising sorting equipment

pay back month after month. They see

accordingly. Efficiency is improved by

improvements in product quality, higher

identifying gaps in production and analysing

throughputs, lower waste, and greater

potential root causes. Sorting to target quality

yields. Customers also report that machine

26

NOVEMBER/DECEMBER 2020 | FOOD REVIEW

unwanted green potatoes coming through for processing, for instance.” •

Compac - www.compacsort.com Tomra - www.tomra.com

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

Make a Clear Choice SAFE DISTRIBUTION PRACTICES

CERTIFIED SAFE AND SUSTAINABLE WATER SOURCE

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

SEAL OF QUALITY, SAFETY AND AUTHENTICITY

AUDITED SANBWA BOTTLED WATER STANDARD

AS

K “W

ADHERENCE TO FOOD LEGISLATION

HY N

” ?

T O

TESTED FOR PURITY

ADHERENCE TO HYGIENIC FACTORY DESIGN AND OPERATION

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

Ripples & Waves

Chairman’s note November 2020 O n 23 March 2020, President Cyril Ramaphosa announced that we were going into a three-week lockdown due to COVID-19. As I write this, that announcement was 215 days ago, nearly 60% of the year.

A year that will be remembered for many years to come. Choose why from the following list: • The year that finally destroyed the South African economy • The year that kicked off corruption busting in South Africa • The year that saw increased corruption in South African government structures • The year that saw agriculture shoot the lights out and save the South African economy • The last year that Cape dams ever reached 100% full.

2020 also saw a new bottled water landmark record. Bottled water was the making of the richest man in China. China is a country that has many very rich men, and to have the richest have bottled water as his basis is almost surreal.

Zhong Shanshan founded Nongfu Spring in 1996 in the Zhejiang province on China’s eastern coast.

Quite mind-boggling to imagine that he took a bottling operation established in 1996 to such heights, in just 24 years!

But, when you start doing some Internet searching the story gets quite controversial.

For example, that bastion of truth, Wikipedia states the following: “On April 10, 2013, the Beijing Times accused the company of intentionally not adopting Chinese national water

standards and instead adopting the lower standards of Zhejiang province.

“This started a dispute between the company and the newspaper. In November 2013, the company accused the Beijing Times of defamation and also filed a lawsuit in the Beijing Second Intermediate People’s Court against the newspaper, which demanded 60 million yuan ($9.85 million).”

If you go to Nongfu website they talk about 10 different sources of water, which implies they have 10 different bottling plants (https://www.nongfuspring.com/originPlace/ waterOrigin.)

The first three sites obtain water from adjacent lakes. So much for ‘Spring’ water! It appears that ‘Nongfu Spring’ is a brand name and has no bearing on the literal English description.

On the day of his IPO offering in late September, Nongfu Spring founder Zhong Shanshan had a paper net worth of $57.2 billion, topping Tencent’s Pony Ma and Alibaba founder Jack Ma, whose respective holdings were worth $56.3 billion and $50.4 billion, according to Forbes.

He owns (retained shares) 84% of Nongfu Spring. But they do not only sell ‘spring’ water, but they also do tea products, coffee products, functional drink products, fruit juice products, plant protein and agricultural products. One of their drinks is even water ‘with a sweet edge’. Oh well!

Yours in quality John Weaver

2

Ripples & Waves Bottlers urged to engage with converters, bottle suppliers, PETCO and Extrupet ahead of new legislation

A

PP020.pdf

1

2018/05/09

16:30

ccording to the Department of Environment, Forestry and Fisheries recent Section 18 Notice (Consultation on the Proposed Extended Producer Responsibility Scheme for Paper, Packaging and some single-use product) ‘producers of waste’ will be required to establish and implement an extended producer responsibility scheme or join another scheme such as PETCO. The brand owner is regarded as the ‘producer of waste’ and extended producer responsibilities will extend to primary, secondary and tertiary packaging. The legislation will include targets for product

design (percentage recyclate content), percentage re-use and percentage collection.

It is still unclear if PET bottles will be categorised as single-use plastic products. If this is the case, it might become a requirement that it contains 20% recycled PET content by year 5.

There are many Producer Responsibility Organisations such as PETCO, SA Plastic Pact, SA Plastics and so on engaging with the department on the finer details of this Act. SANBWA urges its members to engage with them, as well as converters and bottlers, to keep pace.

Ripples & Waves

2020 - The Perfect Storm

2

020 will be remembered by many people the world over as ‘the perfect storm’ bringing together a global pandemic, an economic crisis and political and social unrest.

This was how KPMG global head for beverages, Ross Colbert, started his presentation at the 17th Global Water Drinks Congress hosted

by Zenith Global.

The congress has become the industry’s leading annual forum for producers, suppliers and advisers to discuss the latest trends and debate key issues.

This year’s virtual event featured insights from leading international and regional businesses on the latest market and strategic developments, as well as by innovators and entrepreneurs bringing new ideas and challenges.

Colbert, one of the first to address the audience, was charged with setting the scene, and he painted a particularly gloomy picture at first.

Global consumer confidence remains weak, he said, with the global average Global Consumer Confidence Index for the second quarter of 2020 at 92. And, overall, European confidence continues to lag behind this with an index of just 74 for the corresponding period.

Italy, Spain, Portugal and Russia are among the most pessimistic countries while Denmark, Netherlands and Germany lead the region in term of consumer confidence.

Colbert then suggested that one of the biggest challenges facing all bottled water bottlers was aligning with new consumer demands.

Pre COVID-19, it had been clear what the industry needed to do to appeal to its customers: • Make it easy to be eco-friendly. Consumers have become increasingly aware of the impact of waste on the environment, choosing

Ross Colbert

products based on product/package and purpose, and doing what’s right for the earth, community and self.

• Appeal to the hybrid consumer. Consumers will opt for value and are also trading up.

Consumers were looking for trusted brands and greater value in a weaker global economy.

They will, however, trade up to super-premium brands on certain occasions as a reward for making sacrifices.

• Give consumers functionality and health benefits with minimal effort. Consumers are expecting more functional benefits from their drinks. They want clean ingredients, mental clarity, more energy, improved athletic performance and lower stress.

• Provide consumers access to beverages on their terms. Routes to market are evolving in beverage alcohol distribution.

We are witnessing a change in the way consumers shop with the emergence of DTC, Drizly and Amazon’s growing presence in new markets.

• Brand owners must focus on “right-sizing” their portfolios. In this rapidly evolving market, it’s important to manage SKU rationalisation, fix portfolio gaps as well as reposition products in the marketplace.

The COVD-19 pandemic and government and society’s reaction to it has added nuance:

4

• A focus of health and wellness - consumers are adopting daily preventative health regimens (that is functionality, immunity, probiotics, etc.).

• Convenience through e-commerce - consumers appreciate the need for convenience given health concerns and social distancing standards • Less assortment - convenience comes at the expense of fewer choices as retailers work to mitigate further supply chain disruption. SKU rationalisation is accelerating.

• Conscious consumption - consumers are looking for big, trusted value big brands given the uncertainty in the economy.

• Don’t forget the climate - consumers are increasingly conscious about the state of our planet and the effect we have on it … and they expect brands to play their part, too.

Colbert, however, concluded that, overall, bottled water remains an attractive beverage sector and is well-positioned to benefit from consumers focus on hydration, health and wellness. Another important consideration is that convergence of beverage alcohol with water will create opportunities for source water to be perceived as a key differentiator in premium beverages.

He said that margins for SMEs are under pressure from raw materials, freight and labour costs. The scale has become a significant advantage for mega bottlers and puts small brands and co-manufacturers at risk. Further industry consolidation is likely as slower growth beverage categories (CSD, beer, juices) and brands look to water/hydration for incremental growth.

Ripples & Waves Bené’s fabulous team heeded the call from President Ramaphosa and danced their way through ‘Jerusalema’ while the product they so proudly care for, Bené Sparkling Water, won a Double Gold Aurora International Taste Award Welcome to our two new members, Designer Water and Dargle Water.

Extrupet purchases extra-large pet volumes and takes its third food-grade rPET line live

P

ETCO’s PET bottle-to-bottle recycling partner, Extrupet, reported purchasing a whopping 3 000 tonnes of post-consumer PET bottles in May and June this year.

This is significant because cold beverage consumption usually drops during the winter months and, according to Extrupet, a good figure under normal circumstances would be 2 500 tonnes at this time of year. It is particularly important in light of the economic impact of COVID-19 and the resulting national lockdown.

As the producer responsibility organisation for the sector, PETCO believes these volumes are a clear reflection of the PET industry’s commitment to: • Support the government’s objectives and proposed sector targets (as per the recently gazetted Section 18 notices) for eliminating waste to landfill.

• Keeping the recycling value chain moving through PETCO’s members and demonstrating

the resilience of the PETCO model. This is despite tough global economic conditions, which see recycled PET struggling to compete against low prices for virgin polymer.

Extrupet joint managing director Chandru Wadhwani said the arrival of COVID-19 on South African shores had initially caused a dramatic decline in the tonnages purchased, as collectors and smaller buy-back centres were forced to stop operating under Level 5 lockdown restrictions.

“It has now increased significantly, most likely as a result of a growing dependency on PET versus other collectables like glass, which are very quiet at the moment,” Wadhwani notes.

He said PETCO had helped greatly in achieving the recent purchase of 3 000 tonnes of postconsumer PET, as the recycling value chain reopened for business.

“We opened our doors, took on some extra space and let the flood in. PETCO assisted with getting the message out to the collectors that we were once again open for business and we’re keen to make up for lost volumes during the Level 5 lockdown.”

As a registered essential services supplier to the food and beverage industry, Wadhwani said Extrupet felt a strong sense of responsibility to keep the PET value chain moving during the COVID-19 crisis.

“It was a case of duty for PETCO and us to resuscitate collections and ensure cash and value flowed down to the reclaimers during this unprecedented time. It certainly has motivated us to try and achieve

35

more going forward to assist the pickers (informal reclaimers) in recovering lost income,” he says.

The company has also invested in a second Starlinger, which it will use to take its third foodgrade rPET line live before the end of the year.

This anticipates that with the impending change in legislation, there is going to be continued pressures placed on all in the value chain when it comes to the product packaging and that packaging converters with access to recycled polymer will be in a much stronger position going forward than those who don’t have access to recycled resin once the new legislation comes into effect. Currently, Extrupet has two food-grade lines, one Vacurema and one Starlinger.

Ripples & Waves

South Africa’s plastic recycling performance in 2019 at a glance

B

oth PETCO, which is the producer responsibility organisation for the PET sector, and Plastics SA, the umbrella body representing the entire South African plastics industry, announced their recycling rates for 2019 during the 3rd quarter of 2020.

PETCO’s figures stack up as follows: • 95 879 tonnes of post-consumer PET bottles were collected and recycled, giving South Africa a PET recycling rate of 62%.

• This would otherwise have occupied 594,448 m3 of landfill space and produced 144 000 tonnes of carbon emissions.

• PET recycling generated 65 900 incomeearning opportunities among informal reclaimers and SMMEs. • PET recycling injected R1.1 billion injected into the downstream economy via the manufacturing, distribution and sale of products made from recycled PET (rPET).

• R372 million had been paid last year by recyclers for baled bottles delivered to their plants.

• Of these bottles, 57% were recycled into polyester staple fibre (PSF), 36% used for foodgrade rPET, and the remainder going into end-use applications such as geotextiles and industrial strapping.

From PETCO chief executive officer, Cheri Scholtz, “The tonnage of rPET sold in South Africa – more than 23 904 tonnes – was similar to 2018, reflecting both the improving output at the remaining recyclers, as well as the increasing demand for rPET. This shows that consumers and brand owners are starting to take their product packaging’s ‘green credentials’ seriously. However, lightweighting of bottles had also contributed to the decrease in collected tonnages of PET. While light-weighting, or not using more material than is necessary, is an important environmental step, our challenge is to encourage ‘rightweighting’, which is about finding the balance within the circular economy.”

Plastics SA’s figures stack up as follows: • 503 600 tonnes of plastics waste was collected for recycling, giving South Africa an input recycling rate of 45.7%.

6

• 362 800 tonnes of this was packaging • The equivalent of 24 million two-litre milk bottles was recycled back into raw material every day.

• 244 300 tonnes of CO2 were saved, the equivalent emissions of 51 000 cars.

• R2 065 billion was injected into the informal sector through the purchasing of recyclable plastics waste. A total of 58 750 income opportunities were created, including waste pickers and employees of the smaller entrepreneurial collectors.

• Plastics recycling’s direct contribution to South Africa’s GDP was 2.3%.

• Plastics recycling’s contribution to manufacturing GDP was 18.5%.

Plastics SA’s executive director, Anton Hanekom says, “More than 70% of all the recyclable plastic collected in 2019 came from landfill and other post-consumer sources. Thanks to these successful collection and recycling operations, 2.2% less plastic waste ended up in a landfill.

However, these valuable materials are extracted at a high cost to the recyclers who have to wash the contaminated material, and to the waste pickers themselves who put their lives and health at risk. South Africa needs to follow the example of other developed countries where the necessary infrastructure has been put in place to get the recyclables out of the waste stream as early as possible.”

Ripples & Waves

Traditional wine bottles take a back seat to inventive product designs

O

ften, we tend to focus solely on our industry and the problems we face. It’s only natural, our challenges are very real and they threaten our livelihoods. During lockdown, however, it was another beverage industry that took knock after knock, so much so that its sustainability is at risk.

Due to the ban on wine sales during the national lockdown to contain the COVID-19 pandemic, the South African wine industry is sitting with between 250 million and 300 million litres of ‘uncontracted wine’, which is almost equal to the volume of wine sold on the local market every year, according to Vinpro and the South African Wine Industry Information and Systems (SAWIS).

It’s also being asked very tough questions about packaging, and will also have to comply with the Extended Producer Responsibility Scheme for paper and packaging and some single-use product mentioned alongside.

They, however, are looking at PET as one of the alternatives to glass.

While glass is fully recyclable, in terms of emissions produced in manufacturing and transport, its carbon footprint suggests better alternatives could be the way forward.

Here’s the argument from Garçon Wines CEO Santiago Navarro, “One study by the Australian Wine Research Institute has shown that 68% of the total carbon footprint of wine comes from the glass bottle and transport.

“Another separate Californian study estimates that 29% of the carbon footprint of a wine bottle comes from the glass bottle alone and is the single largest contributor to carbon footprint for wine in this US study. Adding the packaging and transport takes it to 51% of the total carbon footprint, roughly the majority.

“As the glass bottle – its manufacture, movement and recycling – is the single largest contributor to carbon footprint in wine, then this is why there have to be better options.

SANBWA has decided to run several social media campaigns a year on its social media channels (Facebook and Twitter). The first, which ran for six weeks, was around Busting Bottled Water Myths and the second, also a six-week campaign, raised awareness for what products can be made from recycled PET bottles. The third campaign, one which calls for support for the SA Plastic Pact, has just finished. SANBWA tags all its members and affiliate members for the duration of these campaigns so, please keep an eye out for our posts, and share when you see them.

7

“Garçon Wines is advancing the wine bottle into the 21st century with its new product, which is made only from pre-existing PET materials, yet maintains the industry’s heritage and tradition.

“PET, which is what we use, is highly recyclable and much of it [on the planet] is recycled. In comparison to glass, PET is a far lighter and energy-saving material which significantly slashes carbon emissions.

“Virgin PET bottles generate 77% lower greenhouse gas emissions than glass throughout their lifecycle.

“The benefits of using recycled PET, made from material which is already in circulation, amplifies these savings; it takes 75% less energy to make a bottle from recycled PET instead of virgin and 79% lower CO₂ emissions are generated by using recycled PET compared to virgin.

“For these reasons, recycled PET is a wonder material when compared to glass,” Navarro concludes.

This is a dramatically edited version of an article that appeared on Wine Titles. To read the full article, please visit here: https://tinyurl.com/ y6p7zn2n.

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 • Johnny Magalo

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

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

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

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

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

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

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

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

Clover Waters: Nestlé Pure Life PO Box 6161, Weltevreden Park, 1715 • 011 471 1400 • Bradwin Bosman Dargle Water (Pty) Ltd 21 Petrus Stroom Road, Dargle, KZN, 3265 • 033 815 9540 • Erich Schravesande

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

Designer Water PO Box 226, Fourways, Centurion, Pretoria, 2086 • 087 550 1231 • John Thompson

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

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

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

Durr Bottling: Aquabella, Fontein PO Box 502, S-Paarl, 7624 • 021 863 3485 • 021 863 0590 • Leslee Durr La Vie De Luc PO Box 15, Franschhoek, 7690 • 021 876 2559 • 021 876 2652 • Christian Von Palace

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

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

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

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

Volume Injection Products (Pty) Ltd PO Box 5, Gonubie, 5256 • 043 732 1178 • Sam Waterson

Thirsti Water P.O. Box 13559, Cascades, 3202 • 034 314 9801 • Rob Hoatson Valpré – Coca-Cola South Africa 116 Oxford Rd, Cnr Glenhove, Rosebank, 2198 • 011 644 0666 • 011 644 0586 • Ziyanda Malaba

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

82

FOOD PROCESSING TECHNOLOGY

Strategic partnership supports local customers

Key Technology and Heat and Control announced an extension of their existing strategic partnership to now include the region of South and sub-Saharan Africa.

U

nder the terms of the agreement, Key appointed Heat and Control as their exclusive agent to sell and service Key’s high-performance digital sorters, vibratory conveyors, and

other automation systems effective immediately.

Bringing these two well-established, world-class suppliers together for sub-Saharan Africa achieves a common purpose and augments both companies’ value propositions to benefit customers in this region.

Detect . Reject . Protect

Key’s line of equipment is highly complementary to Heat and Control’s processing and packaging portfolio, giving processors

CEIA metal detectors by Heat and Control

convenient access to a more complete line solution from a single source.

By leveraging Heat and Control's facilities in Cape Town, South Africa, Key can better support customers with demonstration and application testing capabilities and expedite delivery of Key's spare parts and after-sales service.

“We have a long-standing history with Heat and Control and our collaborative partnership now extends to deliver innovative, optimised solutions to processors to the region,” explains Erik Blom, managing director of food processing EMEIA for Duravant.

“We can deliver added value to our customers through our combined industry expertise, extensive product offering and strong infrastructure of sales and service organisations.”

“The Heat and Control team is excited about this new partnership with Key. Their products complement ours perfectly in terms of their innovation and reliability, yet they offer adjacent capabilities that target the same or similar product applications,” enthuses Jeff Rossouw, general manager – Africa at Heat and Control. “Key’s equipment, which includes their best-in-class Veryx digital sorters and Iso-Flo vibratory conveyors, is ideal for processors that want to elevate their product quality and food safety while improving efficiencies and yields in an increasingly competitive market.” •

Improve inspection results with the world’s only multi-spectrum metal detector.

CEIA’s unique technology achieves the highest sensitivity to small metal fragments by applying a broad spectrum of frequencies simultaneously and continuously - with no reduction in sensitivity.

CEIA metal detectors from Heat and Control assure precise, consistent detection and rejection of metal contaminants.

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

Heat and Control – w w w.heatandcontrol.com

35

SAFoodReview_NovDec2020_88.5wFOOD x 262h_CEIA_Dairy.indd 1 22/10/2020 REVIEW | NOVEMBER/DECEMBER 2020 10:02:25 AM

FOOD PROCESSING TECHNOLOGY

Time is money when sterilising and pasteurising food Temperature and pressure must be constantly monitored during the sterilisation and pasteurisation of food. Maryke Foulds asked Torsten Harms to explain how measuring values in the respective preservation processes are adhered to, and how the temperature can be uniformly distributed in corresponding systems.

A

ccording to the stipulations of the EU hygiene package, in particular directive (EC) no. 178/2002 and

directive (EC) no. 852/2004, the responsibility for food safety lies with the food producer.

The producer must introduce a selfmonitoring system (HACCP) based on risk analysis and define the critical control points and production processes which are to be used. In particular, when it comes to thermal preservation, they must validate and document the safety and efficacy of the production process through continuous-time and temperature measurements.

In especially critical processes, the preserved product must not be released or further processed without an analysis of

The testo 191 data logger system

the temperature and pressure data. In addition to the efficacy of the process, the food producer must ensure, through regular testing, that the equipment and systems used for the preservation process are functioning correctly according to their specifications.

It is not only the safety of food that is of interest during preservation. The

FAST FACT The smart all-in-one solution from testo enables you to monitor production processes more efficiently and optimise them sustainably. This means you can reliably adhere to quality standards, saving time and money.

are critically dependent on constant conditions during the preservation process.

Both the results of the temperature and pressure monitoring during the preservation process and the results of the validation of the systems used must be stringently

flavour and texture of the final product

documented and provided as proof for internal

are also important as in the end, they

or external audits.

testo 191 - HACCP data logger system Efficient validation of your pasteurization, sterilization and freezedrying processes Jhb: +27 11 380 8060 CT: +27 21 300 3260

www.testo.co.za info@testo.co.za

testo 191 - Quarter page advert - SA Food Review.indd 1

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377, 376, 1577, 1576

NOVEMBER/DECEMBER 2020 | FOOD REVIEW

2020/11/04 13:03:16

FOOD PROCESSING TECHNOLOGY

Autoclaving canned sausages

Pasteurising fruit juice

logger, or in parallel for all those used, in a graph or table.

• Upload photos of the system being used and position the data loggers in the measurement procedure on them, to visualise the measurement set-up more clearly.

• Additionally, you can display the temperatures measured over time in the system image.

• Reports are created automatically, but can also be configured individually. You can get a PDF at the touch of a button.

FAST, EFFICIENT, RELIABLE Reliable technology with the highest level To fulfil these requirements, quality

of precision, seamless integration into your

in two separate housings. The screw cap

supervisors generally rely on system solutions

enables both battery types to be quickly and

consisting of data loggers and software.

easily changed without any tools at all. And

These are, however, often complicated to

after the battery change, the loggers remain

handle and susceptible to wear, making daily

100% tight.

daily workflow are guaranteed. The system offers the following benefits:

SAVE TIME

work more difficult than necessary.

The testo 191 data logger system

processes and increased efficiency in the

• No preparation time is needed for

THE MULTIFUNCTION CASE

measurements with the testo 191 data

simplifies the monitoring and

The transport case with integrated

documentation of temperature and

programming and readout unit is also used

pressure in sterilisation, pasteurisation and

to configure and readout up to eight data

freeze-drying processes. It comprises five

loggers in parallel. Configuration and readout

data loggers, intuitively-operated software

are carried out by USB via the testo 191

and one multifunction case.

professional software.

• You can simultaneously programme

THE DATA LOGGERS The data loggers for temperature are made

THE TESTO 191 PROFESSIONAL SOFTWARE

• The intuitive software and the one-

of stainless steel and robust polyether ether

In contrast to other software solutions

ketone (PEEK). Both materials are food-safe,

for sterilisation and pasteurisation data

and both the loggers and software are HACCP

loggers, the testo 191 professional software

International-certified.

is impressive due to its unambiguous user

Due to their small design, the data loggers

functions which you need for your daily work.

systems with little space and in small tubular

Its use is intuitive and self-explanatory:

bags, jars or cans. Flexible measurement

• When programming the data loggers, the

probes with a length of up to 775mm enable

choice is yours. You can configure each

measurement between products or in other

data logger individually or simultaneously

gaps in a system which are difficult to monitor.

transfer one configuration to up to eight

The size of the data loggers can also be

data loggers.

all data loggers.

parameters (e.g. temperature span,

The measuring range of the data loggers

acclimatisation time, etc.) support you

The probes of the models are rigid or flexible

in the definition of the measurement

and differ in length (rigid: 25mm and 115mm,

parameters.

flexible: 775mm).

A world innovation of the system greatly

measurement data.

MEASURE MORE EFFICIENTLY • Equipped for every measuring task: the intelligent battery concept means you can adjust the logger size to the space available.

• The long, flexible probes of the testo 191-T3/-T4 measure even in difficult-

two readings or measure temperature differences with just one logger.

RELY ON YOUR EQUIPMENT • The innovative design of the data loggers ensures 100% tightness after

• The starting time of the measurement is freely selectable – either a certain time

THE BATTERY CONCEPT OF THE DATA LOGGERS

click report save you time when

to-access areas.

minimum hold time, maximum

goes from -50 to +140°C or 1mbar to 4bar abs.

in the multifunction case.

• Using the testo 191-T4, you can take

• The exemplary visualisation and explanation of individual process

changed quickly and securely.

evaluating and documenting the

guidance and the clear focus on only those

heights, which can be freely combined with

sealing).

• The data loggers’ batteries can be

and readout up to eight data loggers

can be used without any problems even in

varied by the use of two batteries of differing

loggers (e.g. for cable bushings or

the battery is changed.

• High-quality materials and the innovative construction make the

or when a defined measuring value is

testo 191 data loggers particularly

exceeded or undershot.

robust and durable. •

• After the measurement is finished,

facilitates the work of quality supervisors in

you immediately see whether it was

the food industry: the data loggers’ battery

successful or not. You can visualise the

and the measuring technology are contained

measurement results individually for each

Testo – www.testo.co.za

FOOD REVIEW | NOVEMBER/DECEMBER 2020

37

FOOD PROCESSING TECHNOLOGY

Local supplier can count its chickens before they hatch The introduction of food line (blue line) bearing units by SKF South Africa, in collaboration with its authorised distributor, Bearing Services (BSA) Polokwane, has reduced downtime and increased plant reliability for Spif Chickens, a high throughput export approved abattoir and leader in South Africa’s chicken processing industry.

SKF food line bearings

R

egional manager at BSA Polokwane,

stationary. “The optional end covers and back

Andre Jansen van Vuuren, explains

seals prevent high-pressure spraying from

that extreme contamination by

directly hitting the bearing seals during wash-

chicken waste is a common challenge faced

downs, consequently further reducing the

by the chicken processing industry.

possibility of water ingress into the bearing.”

“Subsequent frequent high-pressure

He adds that the back seal, which is seated

wash-downs cause water contamination

on the shaft, provides an additional barrier to

within the bearing, reducing lubrication life.

prevent contaminants from the lines reaching

Owing to premature bearing failures and

the enclosed bearing. Furthermore, the

concerns around chemical and water ingress,

smooth housing surface eliminates crevices

Spif Chicken was compelled to replace

where soiling can occur, thereby facilitating

bearing units with new bearings on the

the wash-down process.

application every three months. In addition to

SKF received the order from Spif Chicken

“The blue line range of bearings has been specially developed by SKF for conveyor applications in food and beverage plants where bearings are exposed to extreme contamination” the lockdown period. “The blue line bearings

facing regular downtime with accompanying

for the supply of four blue line bearing units

have successfully passed their initial trial

time constraints and cost implications,

in March 2020. The bearings, which were

period and I am extremely pleased to report

our customer also had to put a detailed

supplied as completely sealed units with end

that, eight months on, the units are still

maintenance process in place.”

cover and back seal, were ex-EDC (European

running smoothly, showing no signs of

Distribution Centre) and delivery was

premature failure. Alongside minimised

specially developed by SKF for conveyor

arranged via air freight. The bearings arrived

plant stoppages and increased uptime

applications in food and beverage plants where

just before South Africa's national COVID-19

and plant reliability, Spif Chickens is now

bearings are exposed to extreme contamination

level 5 lockdown which was implemented at

able to implement wash-down procedures

making regular wash-downs and food safety

midnight on 26 March. Jansen van Vuuren

with complete confidence, freeing up time

the order of the day. Jansen van Vuuren says

points out that these bearings are easy to

to focus on production. Spif Chicken is

that the re-lubrication-free blue line bearing

install, requiring no customer training; Spif

considering expanding our bearing solution

boasts a unique seal which makes use of

Chicken completed the bearing installation

to other production areas,” concludes

multiple channels that direct water away from

under BSA Polokwane’s supervision.

Jansen van Vuuren. •

The blue line range of bearings has been

the sealing lip during wash-downs; the water

As an essential service provider, Spif

exits the seal by gravity when the bearing is

Chicken’s plant remained operational during

38

NOVEMBER/DECEMBER 2020 | FOOD REVIEW

SKF – www.skf.com

Your partner for sausage production Marel’s wide range of linkers and peelers incorporate over 50 years of expertise in the sausage making industry.

Whatever sausage you want to make, regardless of the casing type, length, caliber or volume, we can provide the perfect solution for you.

• • •

Industry-leading consistency in weight and length control Consistent performance at maximum production speed Easy to operate, maintain and sanitize

Contact us to find out more: +27 11 823 6940 | marel.com/sausage

FOOD PROCESSING TECHNOLOGY

Meat substitutes using twin-screw extrusion

Texturising plant proteins to make meat substitutes using twin-screw extrusion has advanced rapidly in recent years and enabled food manufacturers to capitalise on the surge of interest in plant-based eating.

U

ntil recently, meat alternatives made

High moisture extruded TVP for meat substitutes

HMMA is widely used to make both

from texturised vegetable proteins

ingredients and finished products.

(TVP) were aimed squarely at

Ingredients for prepared dishes include

vegetarian and vegan consumers who avoid

mince, chunks and strips, typically for curries,

meat for ethical reasons. Shifting perceptions

pizza toppings, pasta dishes and soups.

mean that these products now appeal to

Completely meat-free products using HMMA

meat-eaters who are adopting plant-based

include burgers, sausages and meatballs.

eating for environmental and health reasons. market but also driven the development

LOW MOISTURE MEAT SUBSTITUTES

of much more realistic meat analogues:

Dry TVP uses similar

although this new generation of customers

protein sources to

account taste and flavour profile

want to reduce their consumption they are

HMMA but in the form

preferences as well as local

not willing to give up on the experience of

of lower-cost defatted

ingredient availability.

eating meat.

flours, rather than

This has not only expanded the size of the

Dry TVP produced by low-moisture

Baker Perkins anticipates continuous improvements in the

isolates or concentrates.

extrusion cooking (LMEC) has been used

The process is less

as a meat substitute or extender for many

intensive so outputs from a

years but does not offer meat eaters the firm,

given size of extruder are

fibrous texture they are looking for.

much higher.

Development of high moisture

commissioning. They take into

appearance, taste and texture of TVP from a range of different protein sources.

Extruded TVP chicken pieces

The Baker Perkins SBX

Any protein source – seaweed, algae or insects for example - can potentially be turned into a meat analogue and this is the focus for future development.

extrusion cooking (HMEC) has addressed

Master twin-screw cooker extruder is used

this. It offers a much improved fibrous

to form a melt that is extruded through a die

consistency reproducing both the texture

and formed/cut into flakes, pellets or chunks

extruders to produce a wide range of foods

and appearance of meat. These high-

before being dried.

and ingredients for over 50 years. Today’s

Baker Perkins has marketed twin-screw

range of versatile SBX Master extruders

moisture meat analogues (HMMA) make

These are normally supplied as bulk dry

plant-based products such as burgers,

ingredients to manufacturers who rehydrate

provides continuous production at outputs

sausages and curries more convincing

them before incorporating into meat-

from 250 to 2,300kg/hour, depending on

while also enabling meat-free alternatives

free products such as burgers, sausages,

the product.

to fresh meat such as chicken strips or

meatballs and prepared dishes. They are also

beef chunks to be developed.

often used as extenders for real meat

HIGH MOISTURE MEAT ANALOGUES

TVP with a more fibrated structure and

consumer behaviour. However, the move

an improved texture, but still at a lower

to plant-based eating shows every sign

The key characteristic of HMMA is the fibrous

production cost than HMMA.

of accelerating as awareness of the

Baker Perkins is working to develop dry

Many dietary trends in recent years have been based on fashion rather than substantiated science or a real shift in

environmental impact of meat production

structure, which is achieved by developing the proteins in a twin-screw extruder then

RECIPE AND PROTEIN CHOICES

grows. Where once increasing disposable

stretching and aligning them in an extended

For both processes, Baker Perkins offers

income in developing countries inevitably

cooling die. Moisture content is in the region

standard recipes utilising a variety of

led to higher meat consumption this is no

of 60% to 70% by weight of the final product.

different proteins including soy, pea, wheat,

longer the case, for younger consumers in

beans, lentils and other pulses. They also

particular. Improving the quality, and variety

typically pea, soy and wheat gluten, but there

develop recipes for customers’ own chosen

of plant-based meat alternatives will be an

is a lot of interest in other bean and pulse

protein, with full support including initial

ongoing challenge and one that Baker Perkins

sources. Downstream processing such as

trials in the Baker Perkins Innovation

is gearing up to meet. •

mincing, mixing and forming can be done on

Centre at Peterborough in the UK, process

standard meat processing equipment.

development, manufacture and equipment

A range of protein ingredients may be used,

40

NOVEMBER/DECEMBER 2020 | FOOD REVIEW

Courlanders – www.courlanders.co.za

FOOD PROCESSING TECHNOLOGY

Intelligent Wash and clean system design, with a CRE pump set compact, robust three present speeds, with simple controls installed

Pumps for a better future Processes in the food and beverage industry consume high amounts of energy. Grundfos has developed an energy-saving “e version” of its widely used fixed-speed CR pump.

T

he new CRE pump is an intelligent solution that incorporates an electronic motor with a built-in variable speed drive, giving it the

ability to ramp up and down as it detects demand.

The technology delivers optimal performance and energy efficiency and is expected to take off in Africa in the next couple of years.

“We have customers talking about up to 70% energy saving just by using a CRE pump,” segment manager Dean Naidoo notes. This not only saves on costs, but also cuts down on fossil fuel use, helping companies achieve a greener footprint. While the initial capital expenditure may be more, operating expenditure drops significantly.

Grundfos is already starting to assemble CRE pumps in South Africa, contributing to the economy and ensuring that it can support the product locally once it’s in use here – but existing CR pumps can also easily be retrofitted and upgraded to a CRE. The food industry also has to keep up with vital health requirements, including precise chemical management and dosing in food-processing plants.

This can range from dosing in chemicals to prevent microbial growth, accurately dosing particular ingredients into products to ensure the correct nutritional value and preventing overdosing or underdosing when adding colouring or flavouring agents.

This is where Grundfos’s smart digital dosing pumps come into their own with a turndown ratio of up to 1:3 000, with impeccable accuracy.

Another important focus is meeting the global challenge of water scarcity, including through water-reuse technologies.

Food manufacturers traditionally use a lot of water in their processes, but more and more breweries and dairy-processing companies are working towards water reuse and zero discharge. The Grundfos

New metal detection technology increases the probability of detection For maximum food safety and brand protection The Thermo Scientific™ Sentinel™ 1000 Selectscan Metal Detector with Autolearn reliably selects the optimal detection frequency to maximize operational efficiency. An intuitive touch screen controller and up to 25% greater sensitivity provide food manufacturers with the highest levels of food safety.

Find out more at thermofisher.com/productinspection or contact Glen Koster in our South Africa office, glen.koster@thermofisher.com.

intelligent reverse osmosis, or iRO, solution combines a CRE pump, a smart digital dosing pump and a number of other Grundfos intelligent reverse osmosis prototype

components to form a packaged solution for reverse osmosis. •

Grundfos – w w w.grundfos.com

© 2020 Thermo Fisher Scientific Inc. All rights reserved.All trademarks are the property of Thermo Fisher Scientificand its subsidiaries unless otherwise specified.

FOOD REVIEW | NOVEMBER/DECEMBER 2020

41

READY-TO-DRINK

Systems, solutions and support during COVID-19 Digital communication and processes can never replace personal contact or the human factor. Just how helpful virtual solutions are when face-to-face encounters are suddenly impossible is illustrated by the current pandemic.

K

HS is a reliable and supportive partner to customers during these challenging times. With various digital systems

and solutions, such as the intelligent ReDiS remote maintenance system and Basic Line Monitoring, the engineering company can ensure that production processes are efficient. Customers benefit from fast, uncomplicated technical support through KHS’ Augmented Reality Service and 24/7 Service HelpDesk.

The world has stood still since the beginning of the corona pandemic: travel and international trade are restricted, large-scale events such as trade shows and congresses are only possible in a streamlined form and social distancing rules have to be adhered to. For many companies, this means that the

For the digital monitoring

usual services performed on-site, such as

of entire lines, the supplier

overhauls or maintenance, are only possible

provides its web-based

to a certain extent or even not at all. This

Innoline MES Basic Line

can have dire consequences: downtime,

Monitoring (BLM) module.

production stops, loss of productivity and

This setup assesses a line's

turnover and considerable extra expenditure

efficiency and pinpoints any

to maintain production capability.

possible errors. In doing so, BLM

Wearing data goggles the operator has both hands free to carry out the necessary work KHS is available 24/7 to assist its customers with spare parts inquiries and any technical problems

helps to make ramp-up more efficient and

REMOTE MAINTENANCE

also facilitates quick identification of any

– virtually. Images or entire video sequences

KHS offers its customers a whole host of digital

weak points in the operation of the line for

can also be transmitted and clear instructions

systems and solutions that were in place

the customer.

issued through parallel audio communication.

ARS is compatible with data goggles

long before the pandemic. These include its Remote Diagnostic Service or ReDiS, a tried-

FOUR EYES BETTER THAN TWO

and-tested remote maintenance system for

With today’s highly complex machines, it

KHS lines and machines. It allows engineers to

is often helpful to have additional support

the pandemic, the significance of ARS

quickly, easily and securely access registered

when troubleshooting. KHS has risen to this

for customer support has continuously

KHS components worldwide through a network

challenge with its Augmented Reality Service

increased. “Our smart service is becoming the

connection at any time. “This means that we

(ARS), an audiovisual solution. "Here, the

norm,” says Hackler. It was possible to carry

can analyse and remedy line faults or transfer

operator wears data goggles," Hackler tells us.

out format conversions at a customer plant

software updates and modified system

"This enables our specialists to gain a clear

in Greece using this service, for example. The

parameters to the local system,” explains

picture of the situation on-site according to

ramp-up phase on a returnable glass line

Ingo Hackler, head of Remote Services. “For

the principle of 'I see what you see'." With the

in Mozambique was also initiated using this

us, ReDiS is an established model of success.

help of these goggles, KHS headquarters can

technology; complete lines have even been

We started developing the software for it at

clearly mark objects or display them to the

installed and commissioned in this time, such

KHS as far back as in 2002; more than 2 500

operator. The latter has both hands-free and

as a high-speed canning line in Nigeria. •

customer projects are now plugged into

can carry out the necessary work in real-time

the system."

while a KHS expert looks over their shoulder

42

NOVEMBER/DECEMBER 2020 | FOOD REVIEW

produced by various manufacturers.

During the restrictions imposed by

KHS - www.khs.com

THE

REVOLUTION OF THE PET

BOTTLE.

IT DOESN’T COMPROMISE ON RECYCLING EITHER. Only from KHS: freshness protection which is 100 % bottle-to-bottle recyclable.

With FreshSafe-PET ® we have combined the benefits of PET and glass bottles. Its wafer-thin inside layer of glass keeps beverages fresh for longer – and maintains taste and vitamins. The coating is also fully compatible with EPBP design guidelines for recycling and is recognized by the APR. This is yet further proof of how we are constantly reinventing the PET bottle. pet.khs.com/freshsafepet

READY-TO-DRINK

COVID-19 lockdown impacts significantly on beverage categories The bottled water, energy drinks and sparkling soft drinks categories are three distinctively different categories which have all suffered very different impacts as a result of the lockdown, writes Dr Dana Braithwaite,

traditionally seen consistent growth

T

value products in larger plastic pack sizes

stable growth in both volume and value. It

with annual volume growth of 7%

has expanded the market and increased the

increased its volume by 4.5% between 2018

between 2014 and 2018. However, between

number of retail outlets where these products

and 2019 largely as a result of promotional

2018 and 2019 the category lost 4.8% in

are sold. Increased competition means that,

activities. The introduction of the sugar tax

volume primarily because the excess volumes

while the category has continued to grow,

in 2018, however, did negatively impact this

needed for drought relief were no longer

prices have come down. At the same time,

category which saw a low 0.1% increase from

required. In this same period, the category

local players have started to offer energy

2017 to 2018.

value increased by 2.8% as a result of price

drinks in more affordable plastic packaging,

increases and a shift to smaller pack sizes

which allowed the category to expand into

11% decline in this category in the

that cost more per litre.

lower-end retail as well as schools.

second quarter of 2020 despite a local

he bottled water category has

This year the decline was significantly

The entrance of new players offering lower-

While the expectation was that this

The category has traditionally enjoyed

The lockdown resulted in a sharp

manufacturing base, well-developed

more marked with the second quarter of

category would lose volume in 2020 as a

channels and a good spread of outlets. The

2020 experiencing a 25% loss compared to

result of cash-strapped consumers as the

biggest losses were experienced in smaller

the second quarter of 2019. The reason for

economic impact of the lockdown is felt, the

pack sizes of 300ml to 380ml and 400ml to

this large decline is most consumers were at

category only declined 9% in the last quarter.

480ml. On the other hand, two-litre pack

home in lockdown, during which tap water

Larger pack sizes lost only minimal market

sizes lost only 2%. This was the result of a

became a real competitor to bottled water.

share. Imported premium-priced products

consumer shift towards larger – and cheaper

were impacted by a slower supply chain

– pack sizes during the lockdown.

The bottled water category is expected to continue to lose volume as the foodservice

which meant that products were not sourced

industry remains under pressure and as the

as easily. However, had this category not

a bigger knock than plastic which is more

economy continues to be constrained.

diversified into lower-end retail before the

cost-effective. Cans are not expected to

lockdown its volume decline would have been

recover for some time.

RTD ENERGY DRINKS

larger. The category is only expected to regain

Energy drinks have traditionally been

previous volumes by 2022.

upmarket, premium-priced products, typically

Not surprisingly, cans and glass packs took

As a result of the lockdown and consequent slowdown in sales, several sparking soft drinks brands stopped their

coming in metal cans aimed at the clubbing

SPARKLING SOFT DRINKS

advertising. Coca-Cola, for example, paused

and extreme sports market. The category

The sparkling soft drinks category is the

all advertising from April and only kicked off

has enjoyed double-digit growth since its

largest non-alcoholic beverage category

with a new campaign in the UK and Europe

establishment in South Africa. Between 2018

and any volume or value movement has an

at the end of July with a new payoff line, "A

and 2019 RTD energy drinks were the fastest-

impact on the entire non-alcoholic beverage

better normal'.

growing beverage category in the market in

category. As a result of the size of this

volume terms, increasing by 21.5%.

category, significant volume growth is hard

harmed the packaging industry given that

to achieve.

beverages form a large part of its business.

The impact of this category's decline has

The big question is whether these consumer behaviour shifts are here to stay or not. For as long as the work from home trend continues, it is likely that many people will continue to remain relatively insular, staying in rather than going out after work.

Disposable income should be factored, given that affordability has become an issue. •

ABOUT THE AUTHOR Dr Dana Braithwaite is a consultant at BMi Research.

44

NOVEMBER/DECEMBER 2020 | FOOD REVIEW

CODING & MARKING

Make your mark to minimise waste and fraud An important part of successful packaging is finding those coding and marking solutions that will assist processors and manufacturers to meet the ever-changing standards in the industry while increasing efficiency. One of the most important is stipulated by EU regulations: all the marking on foodstuff packaging must be easy to read.

M

arking systems must generate a sharp, clear text image. TracePack’s Inkjet Coding machines offer high

production reliability and very high production speeds with typefaces of exceptionally high print quality - designed to meet the exacting requirements of the sector.

In the food industry, packaged food manufacturers of products such as ice cream and dairy products, snacks, frozen products, ready meals, teas and coffees, sugar and eggs must code their products’ packaging.

“We have laser coding solutions to code on materials such as paper, cardboard, glass and plastic, food film, cans, as well as on the

QR codes can assist in reducing counterfeiting

product itself, such as on fruit and vegetables

their products on high-speed lines, on a wide

package integrity, manage allergens, and

or eggshells,” explains Gary Chilton of local

range of materials and in one of the most

maintain traceability. The In-Sight 2D

distributor Tracepack.

demanding production environments.

machine vision systems are unmatched in

The equipment allows the coding process

Laser technology can apply these codes,

their ability to inspect, identify and guide

to be integrated with other processes such

due to their ability to mark a wide range of

parts. These self-contained, industrial-

as pre-cutting for snack bags or micro-

materials such as PET, glass, aluminium

grade vision systems combine a library of

perforation of strawberry boxes, among

cans, cardboard cartons, etc. with easy

advanced vision tools with high-speed image

others. This helps to significantly increase

legibility and low maintenance costs. “Our

acquisition and processing. A wide range

productivity. Software is specifically created

laser equipment allows both the bottleneck

of models, including line scan and colour

for food chains, which helps to guarantee

and its base to be marked. These solutions

systems, meet most price and performance

safety for consumers by controlling

are especially useful for wine and drinks

requirements, powered by In-Sight ViDi

traceability effectively.

companies because the laser can mark both

software which designed specifically to run

the bottle and the cork, make white markings

deep learning applications.

Beverage manufacturers (sodas, soft drinks, mineral water, wines, beers, ciders, juices,

on the glass and mark on the wooden boxes and barrels,’ he notes.

Successful food and beverage operations

challenging industrial OCR and random defect

embrace innovation in product quality

detection applications anywhere on the line

codes on the

inspection, packaging inspection, assembly

that has gone uninspected because it is often

packaging of

verification, allergen management,

too difficult to program traditional, rule-based

etc.) must print

traceability, and food safety to minimise downtime and

Information ensures traceability and quality checks

This embedded solution helps factory automation customers easily solve

machine vision tools.

Print apply labellers are ideal for labels

deliver consistently high

with high-resolution texts, barcodes, product

quality, safe products with

batches and images on any product, typically

fewer defects and less

installed at the end of the line, labelling

waste.

machines can satisfy many production

Machine vision systems and industrial barcode

requirements and types of application thanks to numerous applicators •

readers offer powerful Scanning packed products

solutions to protect product quality and safety, ensure

Tracepack - www.tracepack.co.za

FOOD REVIEW | NOVEMBER/DECEMBER 2020

45

CONVENIENCE FOOD PACKAGING

Flexibility, accuracy and filling hygiene With its integrated monobloc technology for the production of bag-In-box type packaging, Sacmi is rising to the challenge of 100% sustainability along the value chain.

is recognised and rewarded for

T

the filling process and the complete absence of

its versatility and efficiency in the

oxygen in contact with the product allow the

handling of different products. This is due to

customer to increase the shelf life of the BIB.

a high-performance process that makes it

Available in various versions, the system has

possible to switch directly from the materials

been designed to allow flexible management

that make up the packaging to the finished

of various products (water, wine, oil, sauces,

product, filled and packaged and available for

etc.). Adjustments made to remove all residual

distribution in a confined space.

air inside the bag after filling - thanks to the

he compact and integrated solution

From the pack point of view, Sacmi BIB's

The high level of hygiene, the accuracy of

advanced nitrogen injection system and the

100% SUSTAINABLE FROM PRODUCTION TO SHELF • Bags and boxes made of recycled material • Flexibility, accuracy and filling hygiene • Versatility with all types of packaging: bag, case and cap • Logistics optimisation: the BIB packaging materials are supplied flattened, to maximise warehouse space

latest generation solution is characterised

efficient air discharge system already fitted

by the use of 100% recycled polyethylene

in the bags - contribute both to the perfect

or PET bags and carbon-free caps. This

preservation of products, even those very

sustainable solution facilitates the storage

sensitive to oxidation, such as wine, and to

of potentially large quantities of product and

the possibility of dispensing and consuming

• No air in the container after opening

limits packaging to just the essential. BIB

almost the totality of the product.

• Preserved product quality.

packaging is redesigned by Sacmi taking into

Both the filling machine - automatic or

account the entire shelf-life of the product,

semi-automatic, with magnetic or mass

and insertion of the bag into the case) can

from filling to logistics, up to consumption and

flowmeter depending on the product to be

be customised to meet the customer's

subsequent disposal of the container.

handled - and the end of the line (forming

needs. From this point of view, Sacmi is strongly committed to designing products for maximum flexibility in the management of supplies: Sacmi BIB solutions are compatible with every type of bag, cap and case.

The limited footprint and ease of use by the operator complete the solution which, stands out on the market for its high reliability, sturdiness and less and simplified maintenance. •

The technology provides a high level of hygiene and accuracy

BUCKLE PACKAGING (PTY) LTD Bag Closing Technology

46

NOVEMBER/DECEMBER 2020 | FOOD REVIEW

Sacmi – www.sacmi.com

Helping great products reach more people more easily

We help you to meet your sustainability goals We strive to develop more sustainable packaging solutions whenever practically possible.

Sustainability is an integrated part of our business. For us sustainability means environmental protection, social equity, and economic efficiency.

We believe packaging can achieve: Reduced resource usage and product wastage / Lowered health risks / Improved economic efficiency We have a broad range of high quality packaging solutions for modern foodservice, vending and fast moving consumer goods.

Our technologies include paper and plastic forming, so you can always find the right solution to fit your specific needs. Our packaging is proven and tested in use by many of the worldâ&#x20AC;&#x2122;s leading quick service, fast casual and coffee chains.

client.service@huhtamaki.com / www.huhtamaki.com T +27 (0) 11 730 6300 / Toll Free - 0800 006 985 Huhtamaki Foodservice South Africa 69 Industry Road, New Era, Springs, Gauteng, South Africa, 1550

CONVENIENCE FOOD PACKAGING

Carton packaging breaks new ground Tetra Recart makes it possible to retort a carton pack, giving food producers sustainable and economic options

C

Food packaging technologies are advancing because of emerging consumer demands, growing food producer requirements, global food safety, and sustainability imperatives, writes Stefan Fageräng.

onsumer lifestyle, tastes and

combine ease of use with high environmental

preferences require a wide portfolio

credentials. From tear-off solutions to

SHAKING UP CONVENIENCE FOR MODERN LIFESTYLES

of openings and closures to serve

perforation, the single-use openings combine

Retorts offer a new level of convenience for

on-the-go consumption, drinking, pouring,

simplicity and convenience for a well-

consumers who assemble quality meals in

cooking or spooning. Openings range from

accepted consumer choice.

their homes. Retorting is an in-container

simple perforations to tear-away tabs and

Newer plant-based caps are made from

sterilisation process where both the package

lids, one and two-step closures. Flip caps can

renewable polymers derived from sugar cane.

and its food contents are exposed to high

be closed again after opening; screw caps

They look identical and perform the same as

pressure, high temperature in a humid

can be resealed.

standard caps. They are not biodegradable

environment for a longer period of time. The

but can be recycled with plastics derived from

time and temperature exposure depend on

the cap one turn, have a clearly visible tamper

fossil fuels. Plant-based caps derived from

which food product is being sterilised. It also

evidence ring. That is an important part of the

sugarcane increase the renewable content

varies between different producers with the

opening mechanism and clear indication for

of carton packages and can contribute to

same type of food product, depending on the

consumers that the package has not already

reducing climate change impact.

qualities of the food they want to enhance. package type and has traditionally mainly

unscrewing the lid and lifting the intuitive

PATENT-FREE PAPER STRAWS – FOR THE GOOD OF THE PLANET

pull-ring or by twisting the lid and pulling

Paper straws represent a sustainable

it’s possible with carton packages. The major

a tab. Some consumers prefer two-step

development part of a broader programme to help

challenge when developing the package was

openings, mainly due to the perceived extra

address the issue of plastic straw waste. Tetra

to find a material structure that would be able

safety and hygiene.

Pak offers 100mm and 116mm straws available

to withstand the conditions inside a retort

for several of our carton packages. Our aim is to

and manage a shelf-life up to two years.

companies must continuously update their

expand the offer to U-shaped paper straws and

Each layer in the package has its own specific

portfolio offerings to increase the level of

telescopic paper straws and also extend their

purpose and together they keep the food

convenience offered. Development and

availability to other portion packages, while it

inside the package safe.

engineering teams are the knowledge centres

builds its own production capacity.

One-step openings, opened by twisting

been opened.

Two-step openings are opened either by

As consumer preferences evolve,

that deliver solutions to meet consumer

Tetra Pak announced its intention to

Retorting is a tough process for any been used on metal cans and glass jars. Now

Food and beverage packaging face many complex challenges. The contents must be

needs. It is imperative that they innovate to

publish and share innovations on paper

delivered safely to people wherever they

support the entire portfolio and go beyond

straw developments, without filing for a

are, in ways that are convenient to their

technology and product development to

patent, to support industrial collaboration on

lifestyles. But the packaging must also be

include the full life cycle.

alternatives to single-use plastic straws for

sustainable if we are to preserve the planet

At the same time, they work to come up

beverage cartons. The straws are made from

and our natural resources. •

with innovations that optimise production,

FSC-certified paper and are recyclable along

reduce costs, and customise solutions for

with the rest of the carton. Biodegradable

our customers. All that, while improving the

options such as polyhydroxyalkanoates

environmental profile of our packages even

(PHA), a polymer derived from plant-based

further. Single-use openings, for example,

materials, which is also biodegradable is also

are practical, low-cost openings that

being explored.

48

NOVEMBER/DECEMBER 2020 | FOOD REVIEW

ABOUT THE AUTHOR Stefan Fageräng is the MD of Tetra Pak Southern Africa.

Tetra Pak - www.tetrapak.com

What if

food packaging were carbon-neutral?

Go nature.

Go carton.

Food packaging plays a critical role in getting food safely to consumers around the world. But it can also cause problems for the planet. What if all food packaging came from plant-based materials and didn’t impact the climate? At Tetra Pak, we already have paper-based carton packages with reduced climate impact. But we won’t stop there. Our aim is to create cartons made solely from plant-based materials that are fully renewable, fully recyclable and carbon-neutral. It’s all part of our journey to deliver the world’s most sustainable food package.

Learn more at gonature.tetrapak.com

Fun facts

Coffee time

Whether you're a whiskey connoisseur or just a gin enthusiast, it's always good to keep a few little-known facts under your belt.

1. In 1964, the U.S. Congress recognised bourbon as a "distinctive product of the United States." The American whiskey gets its name from Bourbon County, Kentucky.

2. The word brandy is derived from the Dutch word brandewijn, which translates to “burnt wine.”

This popular digestif is created by distilling wine.

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3. Some of the earliest thermometers contained brandy instead of mercury. The liquor was eventually replaced with mercury due to the latter material's wider range of liquid-state temperature.

4. The name gin is derived from various languages' names for the juniper berry—where gin gets much of its flavour. In French, it's genièvre, while in Dutch it's jenever, and in Italian it's ginepro.

5. Stylists in the 1800s believed that rum held the secret to clean and healthy hair, and often advised their clients to wash and soak their hair in the tropical liquor.

To advertise in Anita Raath

Sales executive +27 (0)82 976 6541

6. To determine whether their rum had been watered down more than it should be, sailors would occasionally mix gunpowder with their liquor and attempt to light it on fire. A desirable proportion of water-to-rum, when mixed with gunpowder, would catch fire—thereby giving sailors “proof” of its alcohol content.

7. True tequila (made from blue agave in specific regions of Mexico) never contains the infamous “worm,” though other types of mezcal (made from different agave plants) are occasionally sold with the larval form of a moth that lives on agave plants floating in the bottom of the bottle.

8. The word “vodka” is derived from the Slavic term voda, which translates to “little water.”

9. The first country to make vodka its national drink was Poland, which was also the first country to export vodka.

10. The name “whiskey” comes from the English pronunciation of the Gaelic term for distilled alcohol, which translates to “water of life” (or “lively water”).

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ADVERTISERS’ INDEX NOV/DEC 2020 BMG.................................................... OBC...........www.bmgworld.net

Nedbank........................................... 5................www.nedbank.co.za

Buckle Packaging........................... 46..............www.bucklepack.co.za

Savannah Fine Chemicals............. OFC...........www.savannah.co.za

Danlink Ingredients ....................... 17...............www.biospringer.com

Symrise SA....................................... IFC.............www.symrise.com

Heat & Control SA ........................... 19,35..........www.heatandcontrol.com

Syspro .............................................. 13...............www.za.syspro.com

Huhtamaki....................................... 47..............www.huhtamaki.com

Testo SA............................................ 36..............www.testo.co.za

Ishida ................................................ 21...............www.ishidaeurope.com

Tetra Pak........................................... 49..............www.gonature.tetrapak.com

KHS Manufacturing SA .................. 43..............www.pet.khs.com/freshsafepet

Thermo Fisher Scientific................ 41...............www.thermofisher.com/ productinspection

Koelnmesse..................................... 11................www.anugafoodtec.com Maccallum........................................ 12...............www.maccallum.co.za

SANBWA

Marel Further Processing BV......... 39..............www.marel.com/sausage

Polyoak Packaging........................ 3................www.polyoakpackaging.co.za

50

NOVEMBER/DECEMBER 2020 | FOOD REVIEW

WEB REVIEW

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