SOUTH AFRICAN
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Journal for food and beverage manufacturers OCTOBER 2017 Vol. 44 • No. 10
INSIDE:
Beverage Review & Packaging Review
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CONTENTS OCTOBER 2017 | Vol. 44 • No. 10
PAGE
25
PAGE
15
Maintain product integrity
Building a
food safe culture
27 Beverage Review Bevera geREVIE
08 NEWS
Macadamia nuts show impressive growth
Brenntag strengthens its reach
AGT’s e’Pap changes lives
SOUTH AFR ICAN
“In the past, beverage manufacturers who wanted to reduce the calorie content of a formulation by a certain amount had to compromise”
10 NEW PRODUCT COMPETITION
Futurelife takes top prize at this year’s NPC
12 FOOD SAFETY TRAINING Is your training getting you top marks? Debunk the five risk factors in foodborne- illness
October 2017 | Volume
www.foodre view.co.za
| Volume October 2017
42 | Numbe
in flavou
alcoholicred drinks Active strides ingredient resin beer earch Coca Cola sup ports local procuremen t
r 10
VIEW PackagingRE
35 P ackaging
ICAN SOUTH AFR
za review.co. www.food
Review
l How wel ow do youyokn ur
labelling laws?
Staff competency in a food safe culture
New directi ons
Ensure adequate end-to-end delivery
18 MEAT, FISH & POULTRY
Diverse food sources are necessary
How robotics impact meat processing
Portion and injector convenience
TAL grout limits bacterial growth
Ensure a perfect slice with GEA
23
MATERIALS HANDLING
ID Logistics grows new markets
Aluminium cranes lift the bar on difficult work areas
The right solution to maintain freshness
How smart integration impacts efficiency
t
lity Sustainabi rge in leads the cha innovation packaging
the marke Decoding bottle shapes for new
“The requirements of food safety and compliance can vary extensively in different countries. As such, expert advice is recommended for specific applications” October 2017 | Food Review
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7 | Number 10
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EDITOR’S COMMENT
EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmediapub.co.za
Safety and training matters I
f like me, you’ve had a recent food poisoning experience, it puts the matter of food safety and quality into perspective. There are five risk factors that cause most foodborne-illnesses. These are: failure to cook food at correct temperatures; using contaminated utensils and equipment; failure to follow personal hygiene rules; purchasing food from unsafe sources; and holding food at incorrect temperatures. I think it was the cooking and holding food at the correct temperature that got me this time… In this edition of Food Review, the very pertinent topic of food safety training is in the spotlight. Is your training getting you top marks? Our article based on research conducted by Linda Jackson of Food Focus is a very interesting read on whether your company’s training initiatives make the grade, turn to page 12 now. We also unpack the need for employees with supervisory responsibilities to look beyond the norm and recognise unhygienic food handling practices. More on page 14. When a supermarket in Germany recently removed all imported food from its shelves for a day to make a statement about diversity, the world sat up and paid attention. Our article on page 18 is a stark reminder of how limited choice and supply would be if retailers and consumers depended on only one region for their food supplies. We investigate the market for US bone-in chicken and look at the real stats behind some of the stories. Within the vast logistics, materials handling and supply chain management arenas, perishable food products make up a large and important part of the country’s supply chain. Kamogelo Mmutlana is the CEO of Barloworld Logistics. He shares ways on how to maintain product integrity by utilising specific temperature controlled solutions (page 24). Agronomists and food scientists at Stellenbosch University have partnered with multinational beverage and brewing company AB InBev. See for yourself on page 29 how R6 million in funding will allow scientists to focus on game-changing research on the production of barley, cassava and sorghum for beer brewing. We also take a fruity look at beer and how fruit flavours account for one in ten beer launches in the world. More on page 32. Don’t forget to turn to Packaging Review (page 35) where we feature an in-depth article with Janusz Luterek of Hahn & Hahn on regulations regarding labelling. Aarifah Nosarka shares this and the latest packaging innovations in this section. I hope you enjoy this edition!
Assistant Editor: Aarifah Nosarka +27 (0)11 877 6209 aarifah.nosarka@newmediapub.co.za
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Happy reading,
CHIEF EXECUTIVE OFFICER Bridget McCarney EXECUTIVE DIRECTOR John Psillos NON EXECUTIVE DIRECTOR Irna van Zyl
EDITORIAL ADVISORY BOARD Two doctorates in chemistry; leader in the field of palm oil; SAAFoST president 1993-2001 and honorary life member; past president, Society of Cosmetic Chemists SA.
Dr Aubrey Parsons With a PhD in biochemistry, an MBA and a Institute of Brewing and Distilling diploma Heidi also serves on the Innovation Hubs BioPark and UNISA’s Life Science advisory board.
HEAD OFFICE Managing director of Symrise South Africa; chairman of SAAFFI.
Rudy McLean
Head of communications, Tetra Pak Sub-saharan Africa.
Penny Ntuli
Dr Heidi Grimmer Founder, creative director and entrepreneur of Strategic Communications Company (Stratcom).
Gail Angela Macleod
Food Review | October 2017
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She is a qualified food technologist with an honours in Bachelor of Commerce in Business Management and a PMD at the Gordon Institute of Business Science.
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NUTRIPHARMASOLUTIONS
NEWS
SA’s dark horse in agriculture DEMAND FOR SUITABLE land for macadamia nuts production has increased sharply. ‘The sheer growth in this sector makes it a product worth watching. The sector has more than doubled in organic growth on a year to year basis,’ says Paul Makube, senior agricultural economist at FNB. In terms of market share, the area between Hazyview and Barberton in Mpumalanga is the largest planted area and accounts for 70 per cent of new plantings. This is followed by the area between Levubu and Tzaneen in Limpopo, and the coastal areas of KwaZulu-Natal. In neighbouring countries, macadamia nuts are produced in Swaziland, Malawi and Zimbabwe. It is estimated that 700 farmers are involved in growing macadamia nuts, supplying 10 cracking factories. ‘In terms of output, the industry has seen an exponential growth in the last 10 years, growing production from 4 600 tonnes in 2015 to 38 000 tonnes nut in shell (NIS) in 2016,’ Makube explains. The industry is largely export driven with more than 95 per cent of the annual production shipped to international markets. Approximately 50 per cent of South African harvests is exported as NIS to Asian countries with Hong Kong taking the lion’s share of 63.3 per cent, followed by Vietnam (32.3 per cent), China (two per cent) and others (0.3 per cent). ‘The remainder is processed to kernel. The US and Canada are the largest markets for kernel exports while others include Europe, Japan, Southeast Asia and the Middle East, making this a product that is mainly produced for export,’ Makube adds. The total value of macadamia exports in 2016 was R2.72 billion comprised of R1.12 billion and R1.60 billion of NIS and kernel respectively. ‘The sector is growing organically at an incredible rate. It should further be noted that the area suitable for growing macadamias is limited in South Africa. The high demand and surge in the price of viable land, though macadamia is niche, its proving incredibly profitable for producers,’ Makube concludes.
8
Food Review | October 2017
Africa’s first ever automated briefing programme IMPERIAL LOGISTICS HAS achieved a transport industry first with the launch of an automated-briefing system for drivers. This ground breaking initiative is reducing the operational risk in Imperial’s operations. It is also expanding employees’ exposure to latest industry technology and providing opportunities for their growth and development, states chief strategy officer Cobus Rossouw. This pioneering project consists of a comprehensive system. Every driver’s personal and professional information is stored – from driving certificates, licenses and training updates, to driver ratings, incident reports, medical details and chronic medication. Self-briefing kiosks, much like the selfservice check-in counters at airports, have been installed at Imperial sites. It is through these that drivers access the self-briefing portal. ‘Where drivers would previously interface with a controller, they clock into the self-service portal and brief themselves on the system,’ Rossouw explains. Developed by Imperial, this system is a transport industry first. ‘It will not allow the driver to clock in unless he has the required 12 hours’ rest. If he is taking chronic medication for a condition like diabetes, for example, it will ask the driver questions to ensure he has taken his medication.’ This biometric system is operated with the driver’s fingerprints. Rossouw reports that Imperial has found staff more willing to declare facts and answer questions during the self-briefing session than they might when sitting face-to-face with a supervisor. ‘If a driver has forgotten to take medication that he needs, it is easier for him to be open with the self-briefing portal. An issue like this would be flagged, the driver would have a session with a controller, and the problem can be quickly and easily remedied,’ Rossouw concludes.
Brenntag strengthens chemical distribution in South Africa THE COMPANY, A global market leader in chemical distribution has officially founded Brenntag South Africa. Following the merger of the separate operating entities Lionheart, Plastichem, Multilube and Warren Chem Specialities, Brenntag South Africa officially launched on 1 October. The business includes chemical distribution and services in Life Science (food, nutrition, pharma and personal care), Material Science (plastics, rubbers, polymers and lubricants) as well as industrial sales and services. Michael Thomson, president Brenntag Africa says, ‘The new company has a focused commercial set-up, specifically tailored to customer industry sectors and leveraging on the expertise and skills of the former individual companies, ensuring that the business is strategically and operationally better positioned to realise growth. Bringing the individual companies together has allowed for the development of a
customer-centered approach, aided by dedicated product management, strengthened departments for safety, quality and regulatory affairs and more streamlined and efficient operations functions.’ Carl Blomme, regional president Brenntag Europe West and MEA says, ‘The new structure is a perfect commercial organisation leveraging our expertise to serve our valued customers and suppliers. It is of mutual benefit to both employees and the company. Due to our performance excellence culture, our focused organisation will create an environment where individuals can develop and where we can assure delivering the best services to our business partners. Brenntag South Africa is one of the leading chemical distributors for specialty chemicals in the southern African region. The new company has about 180 employees and locations in Cape Town, Johannesburg and Durban.
NEWS
AGT Foods joins the RADA drive A CONVOY OF AGT Foods (AGT) and RADA personnel set off for Orange Farm to deliver 100kg of green pea chips and 40kg of potato granules to Thata Kematla orphanage and Vuyiswa, a home for the mentally and physically disabled. AGT also donated 500kg of e’Pap - an instant precooked nutrient dense porridge. With a track record of 17 years of making a difference to communities in 15 countries, e’Pap is a whole food that has vitamins and minerals the body can absorb and use. RADA is an acronym for rape, alcohol, drugs and abuse. It is a registered non-profit company that is trying to combat these addictions. The company plans to build comprehensive renewal centres in South African cities and eventually in cities around the world. RADA is working very closely with communities in Orange Farm. It currently cares for 40 children at
Thata Kematla orphanage as well as 80 people at Vuyiswa. George Tomazos of AGT Foods Retail & Food Ingredients, explains, ‘AGT has long been a generous donor of food and other products to reliable organisations. When the company was approached by RADA for assistance, we were happy to commit to providing raw food ingredients from our wide range of pulses, grains, seeds, flours and pea protein. ‘We make green pea chips by splitting whole green peas into three or four pieces. Split peas are highly beneficial for your health. They are high in fibre, protein, as well as various vitamins and minerals but low in fats. ‘Potato granules are a fine powder that is mixed with boiling water to yield a food similar in texture and taste to mashed potatoes. The production process involves peeling,
cooking and drying potatoes. This is easy to make and a filling food that can be enjoyed by the residents,’ he concludes. George Tomazos and Kate Buchanan
www.anugafoodtec.com
Internattio ional sup pplier tradee fair for the food aand drink industry industry
COLOGNE, 20.–23.03.2018
ONE FOR ALL. ALL IN ONE. Food Processing | Food Packaging | Safety & Analytics Food Ingredients | Services & Solutions
Southern African – German Chamber of Commerce and Industry P.O. Box 87078, Houghton 2041 47, Oxford Road, Forest Town, 2193 Johannesburg, South Africa Tel. +27 (0)11 486 2775 faletter@germanchamber.co.za
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October 2017 | Food Review
9
NEW PRODUCT COMPETITION Natalie da Silva with Nadine Hardy-Petzer, a seasoned entrant of the competition
Smart thinking headlines at NPC The Venue Green Park in Sandton, Johannesburg provided a stylish backdrop to a night of celebration at the 23rd Food Review/Symrise New Product Competition. The event is geared at showcasing the latest in trend-setting product innovations launched on South African shelves throughout the year. By Maryke Foulds
T
his year’s winner is Futurelife. A representative from the company will jet off on a once in a lifetime trip to attend the SIAL food show held in Paris, France in 2018. The prize includes return airfare, accommodation and entry into the show. Prepare to be amazed! As one of the world’s leading trade shows, showcasing developments in
A feature of the awards evening, mixologists used Symrise’s ingredients to bring cocktails to life
processing, raw ingredients and finished products the show alone is worth entering the competition for. The key to success is innovation and the ability to offer the right product at the right time is also about capturing the attention of consumers. What became clear throughout the evening is that when you make a connection it often results in repeat business. Networking throughout the evening with our guests resulted in some excellent information sharing sessions. With our handy mixologists on hand, the evening’s fun factor was fuelled when Symrise’s ingredients were used to make
an array of exciting cocktails designed specifically for the evening. The Symrise popcorn stand featured a range of its new and exclusive flavours. Coupled to confectionery goodies to dress it up even further, it added yet another entertaining element to proceedings. As the overall winner of this year’s competition, Futurelife’s founder and CEO Paul Saad says, ‘The company is honoured to be recognised for our innovation of our new Smart Fibre 2in1 product. The product is a world first in the breakfast category. It is an incredible accoloade for this product to get the recognition and credit it deserves, both
2017 OVERALL WINNERS: SECOND RUNNER UP
WINNER
Woolworths Coconut Water range
Futurelife Smart Fibre 2in1
FIRST RUNNER UP Beyers Chocolates Chocolatier Collection Amber Hofmeester of Woolworths. The company is setting a high bar in beverage innovation in South Africa with its range of coconut waters Lee Geldenhuys walked away with a first runner up award for Nomu’s Unsweetened Cocoa Drink
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Food Review | October 2017
NEW PRODUCT COMPETITION
Kees Beyers and Anneke Wagner celebrate the stunning achievements of Beyers Chocolates
Jacqueline Grobler’s astounding range of Ginifer Gin sets a new benchmark in craft distilling
The winning entry!
within the South African and at the right time. ‘While food international market. and beverage companies ‘This product is the are experienced innovators, result of over two years the industry itself is facing of research. We wanted considerable consumer, to create a product that food safety and regulatory promotes and optimises challenges. Advances in food gut health, while offering science and technology, consumers additional both in-sector and beyond, nutritional benefits and are presenting exciting Paul Saad, a delicious taste. Our opportunities but a stepFuturelife CEO packaging communicates change in innovation is story-telling with a strong needed if companies are on-shelf presence. It also to prosper. offers consumers benefits that ‘The way the food and beverage industry no other product on the market can. innovates has to change too. While you might This is what sets Futurelife apart from risk introducing a new flavour to the shelf, the rest.’ broader innovation can’t be left to chance. It Publishing manager of Food Review, has never been more important to get the most Natalie da Silva is passionate about marrying out of your innovation process and create the successful innovation with the right product right conditions for innovation to work.
“The NPC provides a phenomenal platform for our brand to showcase our true potential and capabilities within the food industry”
‘Standing still isn’t an option in this changing world. There needs to be a step change in the way food and beverage companies do business. It might mean reevaluating the way they operate and making some uncomfortable business decisions to respond to the changing landscape and to ensure they don’t end up on the back foot. There are always exciting opportunities in this industry,’ she stresses. The ability to differentiate your product in order to secure consumer buy-in is critical. Achieving this hinges on offering a distinct product; delivering a new value proposition to market and exceeding customers’ expectations. As we end the 2017 chapter of this year’s NPC, we look forward to seeing how companies and products will push new boundaries with their innovation and creativity in 2018! •
AND THE WINNERS ARE … PACKAGING AWARDS SECOND RUNNER UP: Darling Brew Draft Beers range FIRST RUNNER UP: Nomu Unsweetened Cocoa Drink WINNER: Woolworths Coconut Water range
INDIVIDUAL CATEGORY SECOND RUNNER UP: Tastefully Yours Braai & Choc FIRST RUNNER UP: NuSeed Vanilla Roasted Seeds WINNER: Futurelife Smart Fibre2in1
RANGE CATEGORY SECOND RUNNER UP: Ginifer Gin range
THE EDITOR’S CHOICE AWARD Tiger Brands’ Oros Lite
FIRST RUNNER UP: Woolworths Coconut Water range WINNER: Beyers Chocolates Chocolatier Collection October 2017 | Food Review
11
F O O D S A FE T Y T R A I N I N G
Is your training getting you
top marks?
Professor Chris Griffiths once said the part of the human body that poses the greatest risk to food safety is the brain. Perhaps this is the reason all food safety audit standards require food safety training for food handlers.
E
mployees cannot train themselves. This fact is underlined by the requirement of R962 of the Foodstuffs Cosmetics and Disinfectants Act, Act 54 of 1972: Duties of a person in charge of food premises (10). A person in charge of food premises shall ensure that - (b) any person working on the food premises is adequately trained in food hygiene by an inspector or any other suitable person. Similarly, the requirements of ISO 22000:2005 highlight that management shall provide resources including competent human resources.
THE ROLE OF THE TRAINER The published guidelines from the Department of Health regarding the management and health surveillance of food handlers state that training of food handlers is the responsibility of the health authorities and they should ensure that appropriate programmes are implemented.
12
Food Review | October 2017
The guide does not, however, exclude other trainers as service providers, provided they are properly trained and requires a test of knowledge and the provision of refresher courses. We know this is not happening as it should, so industry has taken it upon themselves to conduct training. The South African Skills Development Act, Act 97 of 1998 makes provision for recognition of workplace training as an alternative to formal qualifications. This is done via unit standards, which are defined by the South African Qualifications Authority for identified competencies. These unit standards are grouped into registered qualifications. Training providers providing accredited training may utilise these unit standards in the development of their training and assessment tools. Only registered education development and training practitioners may present accredited training. This requirement ensures that trainers are competent to present the training programmes. Registration requirements only consider education and qualifications, not whether the trainer can effectively transfer knowledge. As can be seen from table 1, most companies that responded conduct internal training. Van Zolingen et al., (2000) highlighted the benefits of in house, onthe-job training such as: 1. A strong link between training and practice 2. Cost effectiveness 3. Flexibility
4. Minimisation of problem transfer 5. Faster learning with improved retention. Given the practicalities of releasing food handlers for training, it is understandable that most organisations would favour this type of training. While this may be the most cost effective method, it is not necessarily the most effective delivery mechanism. There may be language barriers or perceptions regarding the person conducting the training that can hinder the transfer of knowledge.
THE ROLE OF THE TRAINING MATERIAL Although this study did not look in detail at the training material, the table shows that there is a focus on PRP’s with less input relating to the concept of HACCP. Other researchers have confirmed these findings; training typically focuses on the presentation of science-based facts regarding the causes of food-borne illness, Table 1: Results of a survey conducted on 50 South African companies showed the following trends
2007 n=48 11 NO 37 YES Time allocated to training <1 day Training covered PRP’s 30 Training covered PRP’s and 18 HACCP Frequency Annually Internal trainers 30 External trainers 8 Criteria Training conducted for shopfloor food handlers
2017 n=47 5 NO 42 YES <1 day 30 21 Annually 31 10
F O O D S A FE T Y T R A I N I N G
WHAT IS NEEDED FOR EFFECTIVE FOOD SAFETY TRAINING?
A more competent trainer?
or in some cases competency-based training around specific behaviours such as hand washing. Mitchell et al., (2007) cautioned that this training is inattentive to the factors that influence the transfer of training from the learning environment to the workplace. Worsfold and Griffith (2003) found in a survey of food hygiene and safety training in the retail and catering industry that all businesses surveyed carried out on-the job training. Without exception, the content was ill-defined with untrained trainers. It is imperative that the contents of any manual provided to food handlers be technically correct in terms of food safety. If information is customised, then the risks must be managed and receive the correct priority. Seaman and Eves (2006) highlight the fact that improper training may pose a greater risk to food safety than no training at all. Training material must be supported by day-to-day practices. It goes without saying that literacy and cultural differences should be considered when preparing materials.
CAN THE BLIND LEAD THE BLIND? While the need for food handler training has received considerable attention in research, the need for managers and supervisors to be trained is often overlooked. A UK survey, Mortlock et al., (1999) found that less than 20 per cent of managers were trained appropriately in food safety. From Table 2 we see just less than 18 per cent of supervisors and less than 16 per cent of managers have not received any food safety training in the companies surveyed. This is a concern as Roberts and Barrett (2009) identified that trained managers were more likely to train their staff. Any food safety training initiative should have the full support of all levels of management. Pilling et al., (2008) found that having a shift manager knowledgeable about food safety had the same effect as having all the food handlers trained. Their findings are supported by Hedberg et al., (2006) who found that restaurants where kitchen managers attended food safety certification training were associated with a reduced incidence of an outbreak of food borne illness. It may be this research has prompted the proposed change we see in Regulation R364, the draft changes to R962: • A person in charge of food premises shall ensure that - (a) (i) he or she is suitably qualified or otherwise adequately trained in the
“There is a lot of information available to assist in the development of effective training courses”
A CORRECT DELIVERY MECHANISM Although lecturing as a method of delivery is considered an appropriate training method for adults and can be used for large groups, its disadvantages include passivity of learning and the lack of feedback from learners. This method is the most demanding method for the trainer as the capabilities of the trainer have a profound effect on the success or failure of the training. There is a lot of information available to assist in the development of effective training courses: A Google search gives over 14 million hits in 0.59 seconds.
The correct delivery mechanism?
The correct content?
principles and practices of food safety and hygiene, as appropriate: Provided that such training is accredited and conducted in accordance with the relevant SETA/SAQA requirements; - (ii) any other person working on the food premises, is suitably qualified or adequately trained in the principles and practices of food safety and hygiene, as appropriate, by an inspector or any other suitable person; - (iii) routine assessments are conducted to determine the impact of the training required under Regulation 9(a)(ii) and arrange follow up training as applicable; - (iv) training programmes and records shall be kept and routinely updated, as applicable, and made available to an inspector on request. While this is a welcome upgrade (although the implementation hotly debated), we should still bear in mind that research has repeatedly shown that training on its own has not proved to be an effective mechanism for ensuring a robust food safety management system. There are other factors that influence our brains to do the right or wrong things despite us knowing right from wrong. That remains the subject of another article. • *Article based on research conducted for the Master’s Thesis: THE ASSESSMENT OF THE ROLE OF LINE MANAGEMENT IN FOOD SAFETY AT A PROMINENT SOUTH AFRICAN ENTERTAINMENT COMPLEX by Linda Jackson, a director at Food Focus.
Food Focus – www.foodfocus.co.za
Table 2
2007 n=48 Time for training Supervisors <1 day 15 1 day 7 2 days 9 >2 days 8 0 9
2017 n=47 Supervisors 13 11 6 7 8
2007 n=48 Managers 4 10 11 15 8
2017 n=47 Managers 10 10 8 12 7
October 2017 | Food Review
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F O O D S A FE T Y T R A I N I N G
Putting a survival kit in place There are five risk factors that cause most foodborne-illness according to the CDC. These are: failure to cook food at correct temperatures; using contaminated utensils and equipment; failure to follow personal hygiene rules; purchasing food from unsafe sources; and holding food at incorrect temperatures. A lack of staff’s awareness of correct procedures or controls is often a root cause of these malpractices.
S
outh African food legislation (Regulation 962 of the Foodstuffs, Cosmetics and Disinfectants Act) requires that a “person in charge of the food premises shall ensure that any person working on the food premises is adequately trained in food hygiene.” If your employees handle food or food contact surfaces or work in areas where food ingredients or products are handled or stored, they will need training in hygienic handling of food. Training should cover routes of and sources of biological, chemical and physical contamination and ways in which this could be prevented. It is important that employees understand not only that they have to maintain hand hygiene, but also why this is necessary. For food handling organisations using allergens, training should be provided to prevent potential allergen cross-contamination. Employees with supervisory responsibilities are expected to recognise unhygienic food handling practices. They must have knowledge of and understand the principles of hygienic handling of food. Management needs to understand management system requirements and
12 CODEX ALIMENTARIUS STAGES DESCRIBES A HACCP SYSTEM: 1. A ssemble a team 2. I dentify the product 3. I dentify the intended use of the product 4. C onstruct a product flow diagram 5. C onfirm the accuracy of the flow diagram 6. C onduct a hazard analysis – identify food safety hazards and control measures 7. D etermine the CCPs 8. E stablish critical limits for each CCP 9. E stablish monitoring procedures 10. E stablish corrective action procedures 11. E stablish validation, verification and review procedures 12. E stablish documentation and recordkeeping.
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Food Review | October 2017
Food safety/HACCP teams must have knowledge of the application of HACCP principles
requirements for hygienic handling of food. As decision makers they should initiate changes affecting hygiene practices. Food safety/HACCP teams must have knowledge of the application of HACCP principles. The team’s training programme should include the 12 Codex Alimentarius stages. Teams should be equipped to assist the team leader with the HACCP study and be able to offer valuable contributions during team meetings. The team will therefore need a good understanding of the organisation’s food safety issues and the appropriate control measures for the prevention, elimination or reduction of identified food safety hazards. Staff members responsible for implementation of controls based on ISO 9001 must have an understanding of the organisation’s quality issues and requirements of the standard. This will ensure that appropriate actions are implemented that will address risks arising from the organisation’s internal and external issues as well as the needs and expectations of relevant interested parties. Ongoing competence assessment may identify the need for refresher training or additional training. The question is often asked “How long will my training be valid?” Training certificates issued by external training providers become
outdated when the standard on which the training was based changes. This is the case with the ISO 9001:2015 update that now requires the organisation to understand organisational context and the adoption of risk-based thinking. GFSI-benchmarked food safety standards have been updated to cover food defence and food fraud prevention. As part of the food business survival kit you will have to schedule suitable training to cover Threat Assessment Critical Control Point (TACCP) training for all employees impacted by your food defense programme and Vulnerability Assessment Critical Control Point (VACCP) training for those responsible for supplier management and those having authority to change procurement policies and procedures. Training should add value and make a difference to staff members’ understanding and behaviour. It is also critical to file external training certificates and update training registers for on-the-job training. Internal training conducted by skilled employees must not be neglected, as organisational knowledge is maintained when these interactions occur. •
Annelie Coetzee – www.anneliecoetzee.com
F O O D S A FE T Y T R A I N I N G
Building a
food safe culture As a business owner, one has many responsibilities, but there may be an instant when you overlook something deemed unimportant until it results in a major problem. One such problem is food borne illnesses. Anyone who owns or works in a food based business should deem this to be a serious concern. By Anisha Ramnarayan
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ood borne illness is caused by consuming food or drink that is contaminated. Maybe the food was not fully cooked or the food was handled by a person who had diarrhoea or germs on their hands. Even the simplest errors during food handling and manufacturing can result in someone developing a food borne illness. Adequately trained food handlers can improve food safety and reduce risks and behaviours commonly associated with food borne illness and outbreaks.
Proper food safety training will help employees understand why they need to wash their hands after coming from the toilets; why clean as you go is important, and why they need to immediately report if they have diarrhoea etc. When they understand how unhygienic practices in their jobs may have the consequence of a person falling ill or even dying, they will exercise due diligence. Food safety is all about doing the simple things right. To do this, training is needed. Practicing proper personal hygiene is one of the aspects, which staff should practice for safe handling of food. Washing hands after certain activities and sanitising equipment, all play a major role in food safety training. Don’t limit the food safety training to your managers and supervisors; extend the training to all levels of staff in your business, as the production staff and cleaners are the actual food-handlers.
“Educating food handlers is the best way to protect the public, food handlers themselves, and their families against food borne illness”
WHY CONDUCT FOOD SAFETY TRAINING? People in the food industry sometimes perform their tasks without knowing any real reason why they are doing them. In this scenario, jobs can become mundane and staff may turn casual over time, neglecting critical tasks.
Training and application thereof in their work and consistently refreshing their memories will play a major role in changing the resistance to change in your staff. Once the food safety rules became a norm, they will follow food safety best practices.
BRINGING IT HOME Training should not be done for the sake of training or as a paper exercise to satisfy standard requirements. Train your staff to add value to their lives and your business. I always say “bring it home”. This means showing your staff how aspects of food safety training can affect their day to day lives. One such example is hand washing, which is critical in all aspects of life not only if you are working in a food based business. •
ANISHA RAMNARAYAN is a
food safety and quality consultant at FSQ Excellence.
FSQ Excellence – www.fsqexcellence.com
STAFF COMPETENCY IN FOOD SAFETY PRINCIPLES VERIFICATION IS THE process of ensuring a system is operating to plan. Verification of training can be achieved through various mediums, i.e. written tests, practical assessments and on the job observations. Consideration must be given to the literacy level of your staff. Verification of training assists you in identifying further training needs.
Food safety training equips food handlers with important knowledge and skills that protects the public, themselves and their families from illness. It also provides them with the advantage of being classified as a trained food handler. Employers who are hiring staff often see well-trained food handlers as desirable and valuable employees.
To ensure food safety in the workplace, business owners, top management and production staff need to update themselves and their employees with continuous food safety training. Food contamination has been a battle for the food industry. Food manufacturers must start enforcing and upholding the standards of food safety.
October 2017 | Food Review
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F O O D S A FE T Y T R A I N I N G
Food companies and
end-to-end delivery When it comes to SHE management in the food industry, service providers often specialise in a specific area, be it in safety, health, or environment.
Dr Denis Cronson and Dr Jedd Myers in front of a fully equipped mobile unit
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his often means that SHE provider that delivers each segment of the exceptional quality service value chain does across all three aspects not speak to the next, is immense. Not only is which may leave the integration key across all Occu|Fit is the strategic client responsible three vital areas, the partner for Ecowize, one of for integrating deployment of services South Africa’s leading hygiene different services are uninterrupted, and sanitation service rendered into a ensuring continuity providers to the food, holistic management in production. Data pharmaceutical and healthcare industries. programme for their collected can be business. It has a centrally housed, negative impact on cost, analysed and dissected and productivity and time. interpreted far more easily. This The advantage of centralising allows for scientific and strategic procurement to one truly integrated executive decisions to be made. Finally,
DID YOU KNOW?
Bringing high-tech fine ingredients to Africa Introducing
Nikken Foods Japan: Umami – and Kokumi natural flavors
DCP Ingredients Netherlands: Innovative high-performance bovine collagen proteins
Umami Flavor building blocks can be used to:
• Improves the yield in convenience minced products and whole muscle meat
• Boost Flavors
• Improves the firmness and reduces ripening
• Increase taste sensation of other flavors
time in fermented sausages
• Can assist in the reduction of sodium
• Can replace fat, act as an emulsifier and Kokumi Flavor building blocks can be used to:
improve overall structure of cooked and
• Provide a mouth-watering punch at initial taste
smoked sausages
Regular Cellulose Fibre that is made from Wood with non-GMO status • Highly purified CMC (>99.5%) • Cold and Hot water solubility properties • Acts as a thickener, stabilizer and has water retention capabilities Thixotropic CMC has:
• Lends an overall balance and richness to food • Heightens the richness and sensation of other flavors • Without sacrificing the taste, Kokumi can reduce sodium, sugar, oil, fat and MSG
Akzo Nobel Akucell CMC’s: AF 3285 / AF 3265 / AF 3275 Thixotropic CMC
Used in:
• High-water absorption charateristics – 1.60
• Brine for tumble and injections
• Viscosity build up with higher sheer
• Emulsified and comminute meat products
• Low Viscosity during higher temperature processing • Ideal for processed Foods, Bakery, Pet Food, Instant noodles, Dairy products and Sauces & Dressings
www.chemelco.com l africa@chemelco.com l T +27 21 876 3644 Chemelco.indd 1
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Food Review | October 2017
2017/08/14 10:14 AM
F O O D S A FE T Y T R A I N I N G
Workers in a meat handling facility
communication becomes more effective as the company deals with a single provider. For the food handling industry, this translates to efficiency and ultimately profitability. All aspects, from the air you breathe to protective equipment used during each stage of the value chain, is taken care of and integrated into the operations of the business. This ensures economies of scale and non-duplication of work. Integrated data reporting powers the custodian to derive meaningful business intelligence on your supply chain, operations and relevant company performance. Dr Jedd Myers, MD of Occu|Fit explains, ‘In our experience across a number of industry segments, clients are looking for consolidated, integrated, passionate and credible service providers. These providers are required to deliver and exceed their high expectations and to positively impact the lives of their workers.’
“Food handling companies need to be mindful that the health of their employees goes beyond the medical certificates for fitness for work and certificates of acceptance” Food handling companies need to be mindful the health of their employees goes beyond medical certificates for fitness for work and certificates of acceptance. In fact, their “fitness for work” ought to include screenings for chronic lifestyle diseases. A food handler operating a cutting machine, for example, may be at risk to himself, his colleagues, and the company if he were an undiagnosed diabetic. His condition, while not rendering him unfit for work, could render him incapable of being productive and alert when operating a dangerous machine. This means when his blood sugar dips during the day, he could battle fatigue and loss of concentration, which is a breeding ground for workplace accidents. Occu|Fit focuses on building integrated systems based on occupational health and safety with the purpose of providing holistic support to the company to ensure compliance and wellbeing of staff. This involves a critical look into every aspect of the value chain, closes gaps where necessary, monitors and ensures that the highest standard of compliance is adhered to so as to ensure optimum productivity and output in terms of quality, quantity, and safety. •
Health Insite – www.healthinsite.net
October 2017 | Food Review
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M E AT, FI S H & P O U LT RY
Controlling costs through diversity When a Hamburg supermarket recently removed all imported foods from its shelves for a day to make a statement about diversity, the world sat up and paid attention. Photographs of the move were a stark reminder of how limited choice and supply would be, if retailers and consumers depended on only one region for all their food supplies.
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ot only does a broad supplier base ensure a steady supply of stock and mitigate the risk of supplies being disrupted by war, climate change, drought or disease; it also controls spiralling food prices that could occur in a monopoly situation. International trade agreements are an important foundation for diversified food supplies. Globally, they are credited with helping to increase food security and improving food availability per capita from 2610kcal/day in 1992 to 2884kcal/day in 2013. Even in developed nations, global trade agreements are credited with increasing the diversity of seasonal foods available throughout the year. ‘Imported food supplies are sometimes seen as a threat by local producers, but in fact, diversifying suppliers serve to help ensure food security in global markets,’ says Zelda Sharp, regional director of the USA Poultry and Egg Export Council (USAPEEC), which facilitates free market trade between US producers and South African business partners. USAPEEC, whose members now export limited quantities of chicken to South Africa in terms of the AGOA trade agreement, notes that stepped up bilateral trade
between African and US producers is proving beneficial for both sides. AGOA provides for enhanced trade between South Africa and the US, which is beneficial for producers and consumers in both countries, says Sharp. ‘AGOA covers over 7 000 products, giving African and South African producers duty-free access to US buyers, and at the same time giving US firms new opportunities for investment and partnerships in Africa. In addition to manufactured products, major South African agricultural exports under AGOA in recent years include citrus fruits and concentrated juices, tobacco, essential oil of lemon, vegetable seeds and wine. AGOA is boosting business and creating opportunities in Africa and the US, and – crucially – it is helping both countries expand their supplier bases to ensure variety and food security.’ The US resumed the export of bone-in chicken pieces to South Africa recently, after a 17-year hiatus. This renewed access is limited to a tariff-quota of 65 000MT annually of chicken leg quarters (CLQs), representing around three per cent of South Africa’s annual poultry consumption. ‘It is a limited supply and is subject to import duties of 37 per cent ad valorem,’ says Sharp. ‘It does however contribute to an expansion of the country’s supply base.’ US chicken is branded by the South African importers, several of whom are new companies launched by BEE entrepreneurs,
South Africa: Chicken Imports vs Chicken Production
Figure 1: South Africa: Chicken imports vs chicken production (in 1 000 MT) Source: USDA/FAS and South African Revenue Service
(in 1,000 MT)
2 000 1 800 1 600 1 400 1 200
239
191
206
240
326
371
355
369
457
529
1 000 800 600 400
1 325 1 345 1 180 1 220 1 251 1 240 1 270 1 070 1 140 1 150
200 2007
2008
2009
2010
2011
Production
2012
2013
2014
2015
2016
Total Imports Source: USDA/FAS and South African Revenue Service
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Food Review | October 2017
Poultry is frozen to maintain optimal quality
and by law must list the country of origin on the packaging. The first consignments were well-received by local retailers and consumers, thanks to the high quality of the meat. As the world’s largest food producer, the US also leads the world both in food production and regulatory processes. High quality breeding stock, advanced feeding techniques and stringent controls mean that US chickens are plump, tender, large, and free of hormones and chemicals. The meat is frozen to maintain optimal quality and nutritional value, and shipped to over 130 import destinations around the world under carefully controlled cold chain conditions. Chicken imports from the US are providing South African consumers with top quality, affordable meat protein – which has become increasingly important as growing numbers of South Africans live below the poverty line. ‘Chicken is the preferred protein for all economic classes in South Africa, and South African chicken consumption has grown by 60 per cent over the last 10 years. Consumption is expected to increase by an additional 38 per cent by 2024, according to the Bureau for Food and Agricultural Policy. This means South Africans will consume an additional 700 000 tonnes annually by 2024. As a relatively affordable source of protein, chicken will continue to be an important part of the diet, so diversity of supply and control of costs will become increasingly crucial for food security,’ Sharp concludes. •
M E AT, FI S H & P O U LT RY
Meat processing and the use of robotics
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ith the focus shifting from mining to food production on the African continent, there is a strong demand globally for world class South African produce. Food processors are now looking at the latest technology to fully capitalise on these developments and opportunities. South African meat has gained a reputation throughout the world for its high quality. But how do we, as a meat producing country, maintain that quality? That is the big challenge for the industry. Through advanced technology, the food and meat processing industry can now address major issues such as quality control, improved efficiency and productivity, worker safety, traceability and operating simplicity. ‘A modular approach to a packaging line makes it possible to design a complete line by bridging the different machines interconnected in the most efficient way. With more than 50 years of experience in assisting our customers to reach high production objectives, Omron can offer a complete solution in automating packaging lines,’ Evert Janse van Vuuren, Omron’s automation expert explains. With the utilisation of robotic pick- and- place systems, many meat processing plants can realise the benefits and improvements in the total cost of ownership for primary meat owners. The business drivers for using robotics in primary packaging has many industry players thinking about customisation, hygiene, brand protection, improving traceability, reducing overall costs and bridging the skills gap among company employees. ‘Robotics are helping businesses to acknowledge consumer demand for range formats- formulations, information and quality in the products they are buying from companies. The regulations are becoming more complicated and demanding and pressure is mounting on large scale investments in terms of return on investments,’ Laetitia de Jager, Omron South Africa marketing manager notes. ‘This is creating concerns about protection and improvement of a brand’s image and reputation.’ Using robotics has many advantages for the meat processing industry- such as speeding automation processes, precision in operations as well as reliable operations while performing repetitive tasks. Omron’s solution to the challenges faced in the food and beverage sector is the Quattro. This robot has a unique patented four arm design and is designed to avoid pooling of water and to withstand multiple cleaning solutions at 60°C. Using pick- and place robots have many benefits. These can include everything from quality improvement, cost reduction, increased output, flexibility and repeatability of product placements to eliminating manual errors. Janse van Rensburg also emphasises the need for greater simplicity in the meat processing supply chain. ‘With Omron’s Sysmac system, using the NJ series controller and the Delta Quattro Robot, you will have a total automation solution. Sysmac integrates control, motion, safety, robotics and sensing technologies into one platform,’ he concludes •
Ever t Janse va
n Vuuren
Omron – www.omron.co.za
October 2017 | Food Review
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M E AT, FI S H & P O U LT RY
Intelligent injection and
portion cutting
Schröder Maschinenbau is a specialist in injection technology. The company conducts extensive research in automation, working closely with the Faculty of Meat Technology at the University OWL in Germany. The Marelec PORTIO combines state of the art technology for creating a high precision yet economic portion cutting machine
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he result of these efforts is the award winning Schröder IMAX IT Injector with patented built-in, in-line weighing technology. This injector is equipped with a system that focuses and controls continuous injection accuracy. This is facilitated through the automatic adjustment of the amount of brine injected. There are major differences between this technology and existing scales in the process line. This includes that steps of the injection process; the weighing of incoming meat; injection and weighing of injected meat, are built into the injector on the same belt without transfers.
“Data transfer between the weighing system and control of the injection parameters is effected in milliseconds” The weighing function of the IMAX IT achieves a unique accuracy due to its otherwise unattainable reaction time. Data transfer between the weighing system and control of the injection parameters is effected in milliseconds. The IMAX IT also features adaptive intelligence. This allows for the evaluation of setting and the storing of historical data. When repeating recipes, this allows the system to react even quicker. Load cells provide weighing signals that are especially designed to suit the meat processing environment. They are highly precise and extremely robust. These units
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Food Review | October 2017
are fully enclosed in a stainless steel block to withstand wash down, impact and other mechanical stresses. The computer, which controls the in-line weighing process is built as a separate unit to secure the injection process. Calibration is fully automatic and performed by the system itself with the injector start-up. The injection adjustment automation takes over after three minutes. A full colour touch screen allows the operator to observe the entire function in real time at the machine or remotely. The Schröder Injector features a user level function that allows the customer to give each operator his own access password and determine the level of access allowed. Software continuously records the process and stores the collected data. Data history is stored for weeks and allows for the recall of data from any minute or hour during that time. This makes it possible for third parties to verify data as, for example, part of a quality control system and for processing managers to evaluate line usage. Schröder is supplied locally through DFS Process Solutions. •
DFS Process Solutions – www.dfs.za.com Schröder Maschinenbau – www.schroeder-maschinen.de Marelec – www.marelec.com
PORTIONING TO FIXED WEIGHT WITH THE MARELEC PORTIO THE PRINCIPLE OF portion cutting is based on scanning technology. A high-speed camera takes 150 images per second of the changing laser line, which the software will transform into a 3D object with its volume. With this information, in combination with the density, the machine knows exactly where to cut for the required weight. To portion different kinds of products, there is the possibility to use different knives. For the softer types of meat, thin knives of 1.5mm are used, where two millimetre knives and heavy duty knives are used for harder or thicker products. The increasing number of installed intelligent portioning machines proves the trend to move away from manual portioning to an automated process.
Schröder Imax IT Injector
M E AT, FI S H & P O U LT RY
INNOVATION
limits bacterial growth
T
AL has introduced its water-based epoxy grout, an innovative product that offers excellent chemical, acid and stain resistant properties. ‘This is the first water-based system in the local market. It has been formulated specifically for ease of application and clean-up,’ says Gela Ohl, marketing manager for TAL. As the product is water-based, it means that spills and messes are easier to clean up. No heavy chemicals are required. This formulation also offers excellent workability and is much easier to work with than traditional resin-based epoxies. The product is available in Light Grey and White. TAL water-based epoxy grout is ideal for installation areas such as abattoirs, breweries, dairies, hospitals, food and beverage production and preparation areas and high bacteria and mould-growth areas. It is also suited to areas that require high levels of chemical and acid resistance. It is effective
for use during high-pressure hosing and steam cleaning. The product is supplied in a two component kit, namely a resin and hardener, both in paste form. Although mixing of complete, full packs is preferred, partmixing can be done provided the exact 1:1 mix ratio is followed. After mixing, the product is useable for approximately one hour at 20oC. Cleaning should be done immediately after grouting before the epoxy dries, using a sponge lightly dampened with clean water. Tools can be cleaned with clean, cold water, but if the material has dried, or for more stubborn residue on both the tile face or tools, TAL Epoxy Cleaning Fluid or Gel can be used.
0940_DFS_Food Review Advert_R6_CS6 R2.pdf
1
10/03/2017
The TAL Warranty Programme offers a 10-year warranty on any tiling installation, provided a materials and methods specification is issued by TAL for the project. This will ensure that TAL products are used in strict accordance with the specification and the installation is undertaken by a TAL registered tiler and monitored by the company. •
TAL – www.tal.co.za The grout is perfect for use in the abattoir and food processing industries
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M E AT, FI S H & P O U LT RY
Get that
perfect slice D
eveloped for integration into fully automated lines, the GEA DualSlicer can consecutively slice two calibrated logs such as round sausage, or two uncalibrated logs such as cheese, cooked or raw ham. The technology delivers consistent slice quality and constant slice thicknesses – even with softer products – at an output of up to 1 600kg per hour. Automatic product loading from the rear is fast, reliable and protects the product. Senior product Quality and consistency assured manager slicing and loading with the GEA DualSlicer Norbert Brunnquell points out the technical objectives, ‘For a sliced food producer, the perfect slice is defined by low give-away and a high percentage of onweight portions. This translates into high yield.’ The components on the unit such as gripper, rotor head and positioning conveyor correspond to maximise product utilisation due to fewer idle cuts. Independent drives for each of its two grippers and an adjustable rotor head works in combination with a three-stage-portioning conveyor. When used with the GEA OptiScan, two logs are simultaneously scanned using x-ray. Slice quality is further increased by the GEA DualSlicer’s ultra-stable and thin blade, used in combination with automatic shearedge adjustment. Hygienic design in accordance to USDA guidelines ensures optimal conditions for inspection and cleaning procedures: The entire product contact areas are designed to provide access from all sides. Sloped surfaces ensure that water drains off easily during cleaning, belts and conveyors are easily dismounted, electrical and pneumatic units are separated from the food area.
HIGH-PERFORMANCE INTERLEAVER The slicer is equipped with a new interleaver designed to meet growing demand for higher speed, easy operation, reliability and ease of maintenance. It features two film drives that can work independently to enable it to work with natural product slices of different lengths. The blade speed is up to 1 000 revolutions per minute with a stable paper shoot-out due to GEA’s patented shear edge design. Film rolls can be changed and jams can be cleared without stopping the slicer. A new feature on the GEA DualSlicer is its lane pre-diverger that avoids empty packs from the GEA PowerPak. This leads one lane to a center line, reducing the angle of movement required by the diverger and balancing products of different length. When it comes to jam, one lane happens to be completely sliced while the second still provides complete portions. Being part of the SingleLoader the lane diverger diverges product flow to the number of lanes needed to match the thermoformers die set configuration. The integrated twist-correction detects incorrectly oriented portions and corrects it where necessary. •
GEA – www.gea.com
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Food Review | October 2017
M AT E R I A L S H A N D L I N G
Exploring new A
markets
fter bringing on board our team busy. Coupled to 11 new clients in the FMCG our exciting pilot project with perishable sector this Shoprite Group’s OK Food year and extending its anchor division to roll out convenience client, Danone’s contract until products to eight outlets in the 2022, ID Logistics has set its view Western Cape,’ he adds. on targeting other categories. ID Logistics SA draws on the These include sectors such as global experience of its Frenchfruit and vegetables and other based parent group, that recently Friedel Spies vertical markets. opened a new 20 000m2 Friedel Spies, business temperaturedevelopment director of ID controlled logistics Logistics SA says with the tough economic platform for Carrefour. and competitive environment in the The company will logistics’ sector, it’s important to leverage deliver to 461 ID Logistics is an international the national infrastructure and capabilities convenience stores in contract logistics group, with revenue of €1 070 million in 2016. the ID Logistics Group has established in the Paris region on a After the Logiters acquisition, ID South Africa. daily basis with fruit Logistics has more than 275 sites ‘Business has been secured in the fruit and vegetables, across 16 countries, representing close and veg and process meat categories. poultry, and selfto five million square metres of warehousing facilities in Europe, We are currently on-boarding two new service products. • Latin America, Asia and Africa principals supporting them to expand their and 18 500 employees. business to a new level,’ Spies explains. ID Logistics – ‘The implementation of the recently www.id-logistics.com/za secured Nestlé contract has also kept
DID YOU KNOW?
IDL FR 2017 177x130mm.indd 1
5/30/17 8:07 PM
October 2017 | Food Review
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M AT E R I A L S H A N D L I N G
The pinnacle of
aluminium crane system technology
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acuum and handling technology specialist Schmalz, was one of the first manufacturers to launch a fully developed system of lightweight aluminium crane systems in 2006. Distributed in sub-Saharan Africa by Hytec Group Company Tectra Automation, Schmalz systems are driving the supply of highly responsive and ergonomic, manually controlled systems to market. Loads weighing under a tonne are handled in practically every logistics process. Lightweight crane systems have a huge number of application areas, where fast handling speeds and an increasing pressure of supply are demanding facilities to increase their handling efficiency. In warehouses and forwarders, where the goods moved are predominantly toward the lower end of the lifting capacity range, the need here is for manually operated crane systems for rapid handling. Responsive lifting aids are also indispensable in production and assembly processes. ‘Schmalz lifting solutions cover the entire range,’ says Malan Bosman, products manager, pneumatics, Tectra Automation. Workplace ergonomics is important to employees and companies, with health and safety constantly growing in importance. In logistics facilities in particular, where workers have traditionally been exposed to heavy loads requiring fast and frequent movement, ergonomic goods handling is seen as paramount in reducing the physical demands of traditional handling and in providing health-oriented facilities. Ergonomics don’t just improve worker safety, by reducing worker fatigue they increase productivity and motivation. Cranes, especially aluminium cranes, are easy to operate yet highly robust and play an important role in the sector. Bosman elaborates, ‘The effort required to move the load using aluminium cranes is only around half as much as comparable steel systems. We achieve this responsiveness by finding the optimum mass-load ratio through individually tailored crane solutions.’ The full ergonomics of the system go beyond just their improved weight, with each
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Food Review | October 2017
The modular Schmalz system allows for flexible and low-cost individual crane solutions
system component optimised for maximum ergonomic efficiency. First the transport trolley was put under the microscope. ‘The geometry was previously determined mainly by manufacturing technology, and required a roll diameter of 50mm. We altered the design and now use wider rolls with a larger diameter, which makes it easier to set loads in motion – a lower breakaway force – and is easier to move,’ Bosman continues. ‘There is also less wear, because the mileage per wheel is lower.’ After intensive tests, Schmalz has changed the aluminium profile of its systems. The vertical support in the upper hollow chamber means the new version can withstand a much greater load. ‘It is better able to absorb vertical forces both downward and upward and does not sag as much,’ Bosman notes. In many cases, users can select a smaller profile or increase the suspension distance. The system costs are reduced in both instances. The modular ceiling suspension system makes it easy to connect crane systems to existing building structures. Furthermore, Schmalz says the flexible modular system provides a whole range of opportunities to satisfy individual requirements. The Schmalz range of vacuum lifting and handling systems and cranes is available in sub-Saharan Africa exclusively through Tectra Automation, a Hytec Group Company. •
Tectra Automation – www.tectra.co.za
Maintain product integrity Within the vast field of logistics, materials handling and supply chain management, perishable food products make up a large and important part of the country’s supply chain. It is critical within this sphere to ensure effective and specialised temperature controlled solutions are in place, writes Kamogelo Mmutlana.
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or service providers, the primary challenge is that product integrity needs to be maintained across the entire value chain - from source to consumption. A deviation at any point will impact on the integrity of the product. If the specific temperature regime (frozen, chilled or ambient) for a product is not maintained, for instance, the product will deteriorate. This could impact on the quality, shelf life and usability. There is also an element of protecting the physical
Specialised temperature control must be in place for a successful cold chain and supply
M AT E R I A L S H A N D L I N G
integrity of the product that should be considered. One of the major complexities is there are multiple entities involved (usually not the same service provider) and hence multiple handover points. This makes determining the root cause (i.e. accountability) for a deviation problematic.
In the long term, dedicated expertise will ensure consumer expectations are met. With regards to food, this includes the quality and freshness of the product and shelf-life. This results in less waste and improved sales numbers for customers.
FINDING THE RIGHT SOLUTION
Looking ahead there are numerous innovations and technology platforms in the pipeline that will benefit supply chain specialists and their customers. Current innovations include live temperature monitoring in vehicles and facilities, temperature probing at handover
TECHNOLOGY FUELLED INNOVATION
For product integrity to be maintained across the entire value chain, the different temperature regimes (frozen, chilled and ambient) need to be catered for separately with regards to storage, staging and distribution. Products should be actively monitored and maintained - with appropriate reporting and tracking technology. Handover points introduce the highest risk for nonconformance, appropriate operating processes and methodologies need to be strictly adhered to mitigate risk.
points and thermal dividers in vehicles (multi temperature). In the next few years, we expect to see a lot more progress being made with regards to 3D temperature monitoring, individual temperature monitoring devices (i.e. the ability to track temperatures per item) and finding alternative energy solutions to maintain temperature. •
KAMOGELO MMUTLANA is CEO at Barloworld Logistics.
Barloworld Logistics – www.barloworld-logistics.com
SPECIALISED EXPERTISE When designing the right materials handling and supply chain solution for customers, it is essential to consider food safety regulations around temperature-controlled products. Rigorous legislation must be complied with. Every product has specific requirements developed to maximise integrity.
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M AT E R I A L S H A N D L I N G
SMART INTEGRATION impacts efficiency An adaptable supply chain is one of the key attributes of successful companies. In an environment constrained by legacy systems and complex ERP, WMS and POS implementations, organisations must utilise efficiencies to remain competitive.
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ather than embark on a materials handling and supply chain overhaul, organisations should consider the intelligent use of integrated solutions to deliver significant gains. The concept boils down to making small changes to processes. From the use of real-time information that enables a shift from reactive to proactive management, to the mix and match use of warehouse technology to reflect different sales models: Smart integration delivers essential supply chain agility. Sébastien Sliski, general manager supply chain solutions at Zetes explains, ‘The new war against competition is fought not on price and quality, but on the ability to respond to the customer’s everchanging and increasing expectations. Fast margin gains throughout the supply chain will be a major differentiator.’
MANAGING CHANGE Ways in which organisations can harness technology to transform speed and efficiency is unprecedented. Just as a retailer manages to cobble together a solution for next day delivery, same day becomes the norm. When click and collect in store is put in place, customers
Figure 1: Materials handling and supply chain logistics go hand-in-hand
suddenly expect a broad range of options, such as Deliver to Me or lockers. In the rush to meet customer expectations, organisations are finding existing IT systems and IT processes slow and cumbersome. Add in global supply chain volatility and the result is not only a retail model that is sub-par but, huge operational costs are incurred to operate these options.
WMS solutions to gain value and agility – with the right approach. The key is to start small and focus on processes first. The objective should be to improve visibility. Organisations are operating blind, with no way to determine the location of a customer order until it arrives at its destination. That means there is no way of providing the customer with accurate delivery information or mitigating any problems that may affect the customer experience. It is this lack of visibility that fundamentally constrains a retailer to be able to cost effectively deliver service innovation.
“Organisations that adopt the best processtechnology mix for each order type gain significant improvements in accuracy and productivity”
AGILITY IS THE NAME OF THE GAME It is simply too difficult to embrace innovative technologies and working practices required to meet customer demands – or certainly to achieve any improvement within a viable timeframe. Expensive, complex and long, high risk IT projects are not tenable given the extraordinary change in customer expectations. Why spend millions delivering a customer service that is obsolete by the time it has been enabled? While this feeling of technology frustration may be understandable, it is not necessarily justified. It is possible to enhance and extend existing ERP and
INFORMATION IS KEY
Identifying critical processes and immediately capturing transactional events within the business, enable fast collaboration and immediate decision making. Intelligent process enhancement, focusing on specific areas of a business plan, follows the application for relevant technologies, from mobilising tasks to capturing data. It delivers significant improvements, including enhanced inventory visibility and better customer engagement. Providing real-time visibility of what is in the stock room, warehouse and other stores, could transform customer service and boost sales. Having the functionality to inform the customer that an order will be delivered within the next hour can drive up first time delivery rates. The ability to harness real-time information and stock visibility enables organisations to replace reactive management with a proactive approach that supports innovative customer services. Identifying, reviewing and optimising existing processes and overlaying collaborative technology, results in marginal gains at every stage. Within the warehouse, one of the major challenges is the need to pick a huge diversity of order types – from the single item direct customer order to the 20 line, 30 boxes per line store order. One size does not fit all in this environment. Organisations that adopt the best process- technology mix for each order type gain significant improvements in accuracy and productivity. •
Zetes – www.zetes.com
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Food Review | October 2017
BeverageREVIEW SOUTH AFRICAN
October 2017 | Volume 7 | Number 10
www.foodreview.co.za
New directions
in flavoured
alcoholic drinks
Active strides in beer ingredient research Coca Cola supports local procurement
NEWS
Water crisis puts plant operating efficiencies under pressure AS SOUTH AFRICA’S water resources dwindle under endemic drought and rapid urbanisation, it is imperative that water efficiency be achieved. Schneider Electric offers solutions for plants looking to optimise design and construction costs, reduce operating costs in water treatment, power and control of a network of pumping stations, 24/7. Operators need to reduce their operating costs through load shifting, high efficiency motors, drives and process optimisation of pump motors. The company’s solutions for power management and control can reduce energy consumption by up to 30 per cent. In water installations, variable speed drives, ozone generators and UV lamps generate harmonics. These should be carefully managed to avoid resonance, particularly when Power Factor Correction capacitors are present. Increased current demands and nuisance tripping are the most frequent adverse consequences of harmonics. Detecting problems as early as possible avoids process downtime and reduces operating costs. The company offers diagnostic tools that are easy to use and which give efficient access to relevant information, such as the root cause and process values needed to fix the problem. In South Africa, water sources are far from consumption points. Wastewater collection is required and coordination between pumping stations is required to manage water flow. The company’s systematic approach to upgrades and retrofits is the key to extending equipment life at a fraction of the replacement cost. It upgrades or replaces circuit breakers with new technology; develops switchgear retrofit solutions; reconditions LV and MV power circuit breakers and replaces or repairs drives. It conducts power quality and harmonic studies to identify previously undiagnosed problems that can reduce equipment life and interfere with reliable operation. As the upgrades come online, its installation services verify that the new equipment is damage-free, properly installed and ready to meet optimum performance standards. Water is a planetary resource that concerns all countries. Strong global players are present but it is still a local market. Schneider Electric has all the solutions this market needs to face its challenges.
Schneider Electric offers a wide range of equipment for the water processing industry
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Beverage Review | October 2017
Gentle energy and weight management FUNCTIONAL WHOLE GREEN coffee powder (WGCP), derived from raw coffee beans using patented technology, improves both mental focus and concentration for up to six to eight hours, helps to reduce and stabilise blood glucose levels and can act as an appetite suppressant. Compared with coffee extracts, WGCP powder contains caffeine and a wide variety of other valuable coffee bean components, such as chlorogenic acids, antioxidants, minerals and dietary fibres. This natural raw coffee bean ingredient delivers sustained caffeine release, whereas caffeinated beverages such as coffee or energy drinks often provide a short-term peak of heightened alertness. Taiyo’s WGCP offers a continuous supply of caffeine for a period of six to eight hours — without the associated sideeffects or jitters, a rapid heartbeat and the well-known boom and bust phenomenon. Conventional energy drinks have often been criticised for their immediate caffeine boost and subsequent period of fatigue. With sustained caffeine release, WGCP is suitable for natural and gentle energy products. It can also be marketed as a weight management ingredient owing to its appetite suppressing effect in conjunction with concentration, endurance or performance. Benefiting from excellent technological properties, manufacturers can incorporate WGCP in a variety of food formulations, such breakfast cereals, oatmeal, granola bars and drinks, and dietary supplements such as protein powders, shots or capsules. Developed in collaboration with physicians, WGCP’s efficacy has been demonstrated in clinical studies and, since the ingredient is vegan, free from gluten and non-GMO it meets current consumer demands. Taiyo processes the coffee beans using a patented technology to retain the raw material’s valuable components. WGCP is available as a powder from Robusta and Arabica beans, which differ in terms of their caffeine content. For products requiring a stronger effect, Taiyo also develops variants that are further fortified with caffeine.
I N D U S T RY TA L K
Partnership will increase research into beer ingredients Agronomists and food scientists of Stellenbosch University (SU) have partnered with multinational beverage and brewing company Anheuser-Busch InBev (AB InBev). The R6 million funding received will allow them to tackle specific issues over the next three years related to the production of barley.
T
heir endeavours are being funded through the new AB InBev research chair in agronomy held by Prof Nick Kotze of the SU Department of Agronomy. According to Prof Kotze, bursaries worth R1 million will be provided to six undergraduate and four postgraduate MSc students at SU. A further R1 million is being set aside to fund various research projects. According to Dr Nikki Else, research and development manager: agriculture Africa at AB InBev, it is the biggest investment yet in a South African university by AB InBev Research. Beers such as Budweiser, Stella Artois and Corona, as well as local brands such as Castle Lager, Castle Lite, Carling Black Label, Lion Lager and Hansa Pilsener are among the popular AB InBev brands. ‘We are excited about the partnership and believe the research will mitigate potential risks within the supply chain, demonstrating our commitment to South Africa whilst ensuring the required quality that meets the needs of our brewers and our customers,’ Dr Else enthuses. Much of the work will focus on barley, used in malt production, which is a core ingredient in many a beer brewed worldwide. Different analytical tests will be developed to detect pre-germination in barley seeds as well as some identified barley defects. These parameters all have an influence on the eventual quality of the barley to be used to produce malt, which
influences the supply of barley within the supply chain. ‘From the research, we hope to put forward recommendations to predict the storage potential of pre-germinated grains, to ensure that crops are not lost completely,’ Prof Kotze notes. Cassava and sorghum research will also be conducted where several varieties will be evaluated against agronomic and quality criteria. Various trial sites in Africa for selected varieties will be identified in order to determine different climatic and soil conditions on production. According to Dr Else, projects related to cassava and sorghum will help AB InBev increase its reach in Africa’s local beer market. ‘Through this project we hope to provide guidelines to producers in these countries on the production techniques that work best to grow quality sorghum,’ Prof Kotze states. Another project involves food scientists at Stellenbosch University, which will focus on the detection of a quality compound
issue found in the cassava plant. The project consists of Prof Kotze, Dr Stefan Hayward and Prof Pieter Gouws of the Department of Food Science at Stellenbosch University, as well as Dr Else of AB InBev. ‘Laboratory facilities to do such tests are not always available in the remote areas where cassava is typically produced,’ Prof Gouws explains. ‘We’d like to develop a kit that is quick and easy to use in the field.’ The SU researchers will therefore be looking into ways to adapt the available corrin-based chemosensor technique that can currently only be performed in a laboratory. • Together at a meeting to discuss the partnership. Francois Smit, Dr Stefan Hayward and Prof Pieter Gouws, Dr Nikki Else, Prof Nick Kotze Photo: Engela Duvenage
October 2017 | Beverage Review
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I N D U S T RY TA L K
Local procurement
SCORES BIG
Coca Cola Beverages South Africa (CCBSA) recently held its inaugural Supplier Development Conference at Gallagher Estate. This conference is a key milestone event, which forms part of CCBSA’s commitment to a series of public interest conditions attached to its parent company’s (Coca Cola Beverages Africa) establishment last year.
I
n terms of the agreed public interest conditions that were approved by the Competition Commission, the Supplier Development Conference will be held annually to identify opportunities to maintain and grow local procurement. CCBSA has given its commitment to advancing local procurement and has agreed to train its own managers on the value of local procurement to reinforce this commitment. The event will be attended by over 500 handpicked, black owned high-growthpotential SMME delegates from a variety of industries. ‘Although this is a seminal event, it’s about so much more than delivering a merger condition. It’s about being an active partner in South Africa’s economic and social development and the development of the local beverage sector. In this and other initiatives, we’re working to promote small business and supplier development, and to enhance entrepreneurship in our economy,’ says Velaphi Ratshefola, managing director of CCBSA. The public interest commitments agreed to were wide-ranging and in respect of protecting suppliers’ direct interests, included a commitment to maintain and, where possible, improve CCBSA’s level of local procurement of South African inputs. These include all tin and aluminium cans and ends, glass and PET bottles, PET closures, packaging, crates and sugar. The company undertook to honour existing agreements
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Beverage Review | October 2017
with suppliers and further undertook to provide training for its managers on the value of local procurement. The company has also undertaken to invest in retailer development and agriculture enterprise development by making R800 million available for entrepreneurship development over the next five years. A R400 million allocation will focus on the development of downstream distributors and retailers. Between 2017 and 2020, an additional 25 000 black retailers of CCBSA’s products will receive business skills training. A R400 million fund for enterprise development in the agriculture value chain will support and train historically disadvantaged developing farmers and historically disadvantaged or small suppliers of inputs for Appletiser and CCBSA products. ‘In addition, as part of our commitment to the country’s economic development, we agreed to initiate a 20 per cent black shareholding in Appletiser, delivered
Local procurement will benefit from Coca-Cola Beverages South Africa’s inaugural supplier development initiative
by May this 2017. We are increasing the empowerment shareholding in CCBSA by nine per cent to take it up to 20 per cent within five years. ‘We’ve been working hard on several of the other public interest merger commitments that were endorsed by the Competition Commission, but this has largely been done out of the public eye. This Supplier Conference is our first public event and we believe it will give delegates an exceptional opportunity to engage on many issues that affect them, position them well to supply both CCBSA and other major companies, and learn from expert insights by the outstanding lineup of speakers,’ Ratshefola concludes. •
“Although this is a seminal event, it’s about so much more than delivering a merger condition”
FL AVO U R E D A L C O H O L I C D R I N K S
A world where
flavour counts
Euromonitor International has released new alcoholic drinks research. The data indicates the global alcoholic drinks market declined for the second year in a row, after previous years of growth. By Maryke Foulds
T
he market witnessed a 0.2 per cent overall decline in total volume terms, which still represents an improvement in comparison with the global 0.8 per cent decline of the previous year. Never has the time been greater to put innovation on show by formulating products that bring this category back up to speed. Spiros Malandrakis, senior alcoholic drinks analyst at Euromonitor International comments, ‘In 2016 the global alcoholic drinks market stayed in negative territory for a second year running. This follows the first slump in more than a decade, experienced in 2015. Flat lining top line volume growth and a sobering trajectory did
A mindful approach to snacking. Growing healthier habits from natural ingredients. From millennials to baby boomers… snacking has become a part of consumers’ lifestyles. Nowadays, anything can be a snack and any time of day can be a snacking occasion. Ever more, consumers make informed decisions about what they eat. Health and wellness are important to them. Taste, however, remains the key benchmark when shopping for food. Give consumers the power to indulge with BENEO’s functional ingredients and strike a balance between nutritious and tasty snacks.
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Beverage Review | October 2017
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not translate into a head-on collision, but rather a close swerve against a backdrop of overwhelming maturity levels and lingering macro headwinds.’
A FRUITY TAKE ON BEER Beer famously includes just four ingredients – grain, hops, yeast and water. A fifth ingredient has emerged in recent years: fruit. Over the past five years, around one in 10 global beer launches contained fruit flavours. Beer brands are imparting fruit flavours using concentrate juice, fruit flavour extracts and fruit peel, a report by Mintel Global New Products Database reveals.
Our Sales Network Partner in South Africa:
sfc-info@savannah.co.za
FL AVO U R E D A L C O H O L I C D R I N K S
The fruit beer trend began to accelerate in Europe around 2012 in the form of radlers/ shandies (usually half beer and half fruit juice or lemonade), but also in beer launches with added fruit flavouring. Major brewers such as Heineken, Carlsberg and AnheuserBusch InBev (ABI) successfully revived fruit beer traditions as they sought to offset a decline in mainstream beer sales. The European fruit beer trend is losing momentum as just seven per cent of all European beer launches used fruit flavouring in the first half of 2017 versus a peak of 12 per cent in 2014. In contrast, 16 per cent of North American beer launches in the first half of 2017 were fruit flavoured, double the proportion of launches in 2014. Latin America is also seeing the growth of fruit beers, led by Brazil. This is an emerging trend in South Africa. ABI recently started to push fruitier beer as beer drinkers sought more flavourful options, this has helped fuel the growth of craft beer. Craft beers often feature more bitter and complex flavours, which leaves a gap in the market that mainstream brewers can exploit, using sweeter, more accessible fruit flavours. Mintel Purchase Intelligence shows that US consumers aged 21 to 34 are more
likely to purchase fruit flavoured beer over non-fruit flavoured and plain beer. Fruity beers benefit from the health halo of using fruit. Brands are increasingly showcasing fresh fruit ingredients visually on pack. These products also score higher on purchase intent for the key drivers of taste and refreshment.
CRAFT BRANDS JUMP ON THE TREND WAGON It’s not just big brewers who are exploiting the fruit beer trend. Craft brewers are becoming more active in their use of fruit than bigger brewers, especially in the US. Craft beer brands are flirting with fruit in styles such as sours, cherry beers and saisons. Micro-brewers regularly add fruit and fruit juice to their pale ales and IPA beer styles. Another country where craft beer brands are pushing fruitier beers is Brazil. The country has been a key factor in the rise of fruit-flavoured beers in Latin America, with regional beer launches doubling since 2015. Brazilian brewers lack the ability to grow the fruity aroma hops so beloved of craft beer fans in South Africa. This has led to local craft brands experimenting with tropical Brazilian fruits.
LATEST RESEARCH SHOWS … • China remains the largest alcoholic drinks market in the world, almost double that of the US. • Spain entered the top ten ranking for alcoholic drinks consumption for the first time in 2016. • The top three fastest growing alcoholic drinks markets in the world in 2016 are Myanmar (+20 per cent), Cambodia (+13 per cent) and Philippines (16.4 per cent). • Stout is the fastest growing type of beer globally, recording a 5.8 per cent growth in global consumption in 2016. • Italy is set to become the third largest wine market in 2017, overtaking France. • India is the fastest growing wine market at +12.3 per cent, followed by Bangladesh, Qatar, Myanmar, Sri Lanka and Thailand. • Nigeria is the third largest gin market in the world, following the Philippines and the US. AT 74.9 million litres consumed in 2016, the Nigerian gin market is almost twice as big as the UK’s (38 million in 2016).
Tel 011 608 4944 Fax 011 608 4948 Email sales@sensetek.biz
FLAVOUR DIRECTLY FROM THE SOURCE Sensetek.indd 1
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October 2017 | Beverage Review
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FL AVO U R E D A L C O H O L I C D R I N K S
While the declining interest in fruit-flavoured beers in Europe suggests this trend will only last for a few years in new global markets, this could be a very lucrative few years for brands that time their entry well. It is also a great entry point for consumers who might not otherwise drink beer. A definite category to watch in South Africa.
SWEETENING SOLUTION SYSTEMS Wild Flavors & Specialty Ingredients (WFSI) has introduced new well-balanced systems for beverages with varying calorie contents. These new concepts reflect the company’s expertise in flavours and sweeteners. In addition to flavour, beverages need to fit in with a healthconscious diet. Integrated sweetening systems offer a wide range of solutions to current specifications about consumer preferences, consumption situations and positioning. In the past, beverages manufacturers who wanted to reduce the calorie content of a formulation by a certain amount, had to compromise. Flavour and mouthfeel of products were often affected by reduced sugar content. WFSI’s developers have succeeded in offsetting
these consequences by using a variety of ingredients from its portfolio of sweetening solutions. Different components are combined in such a way that the resulting overall sensory impression is harmonious and well-balanced. Its new Body-Add-Back system can be applied to beverage concepts with calorie contents lowered by up to 25 per cent. This is an ideal approach when manufacturers want to voluntarily reduce calories to reposition products. ‘These beverages taste wonderful and can hardly be distinguished from the original. This opens up wider market opportunities for beverage companies,’ says Jochen Kistner, head of product management beverage, WFSI. Achieving calorie reduction levels of 40 per cent or more often means compromising taste and mouthfeel. WFSI has solved for this with the introduction of its new SweetUp 4D sweetening system. SweetUp 4D is a suite of advanced, application-specific sweetening solutions designed and optimised for taste and mouthfeel. When combined with WFSI’s deep technical expertise in natural flavours, the result is a well-blended and harmonious beverage concept sure to please.
STEVIOL GLYCOSIDES, FRUIT SWEETENERS AND MULTIJUICE COMPOSITIONS WFSI is introducing several new sweetening blends, including steviol glycosides, obtained from the stevia plant. In an innovative formulation (Rebaudiosid A80/RebA80), these sweeteners help create a well-balanced and optimised flavour profile with fewer bitter notes than with Rebaudiosid A95/RebA95. They also open a wider range of options in terms of product modification. Fruit Up, an ingredient that offers sweetness from fruit, is the perfect product for clean labels. It is created from different fruits using a purely physical process that does not involve enzymes or chemical additives. Fruit Up has a nuanced combination of carbohydrates and is suitable for all types of beverages. The company’s multi-juice sweetening system serves as another tool in WFSI’s ever-expanding ingredient toolbox for sweetening. It contains different juice concentrates and gives beverages an especially fruity and stable flavour profile. •
Wild Flavors & Specialty Ingredients – www.wildflavors.com
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Beverage Review | October 2017
PackagingREVIEW SOUTH AFRICAN
October 2017 | Volume 42 | Number 10
www.foodreview.co.za
How well do you know your
labelling laws?
Sustainability leads the charge in packaging innovation
Decoding the market for new bottle shapes
NEWS
Foster a culture of labelling accuracy
D
ID YOU KNOW, according to South African law, there are three different ways to indicate the country of origin on a product? Product of South Africa means the product is grown, processed and packed locally. Produced in implies the product or its major/main ingredients are imported yet the product is packed locally. Packed in generally defines the product has been imported in bulk, but re-packed in the region. Information on labels such as the ingredients list, though ignored by some consumers, is important to most, especially when making health-related decisions. Remember, this information must be visible, legible and indelible. Janusz Luterek, a partner at Hahn and Hahn Attorneys says new food regulations are currently in circulation. ‘The rules require almost every food product to include a nutritional table, with the exception of products containing a single ingredient.’ Labelling regulations in the country can be complicated as there are different departments handling different aspects of the information printed on labels, not to mention the lack of material that can be found at one’s fingertips when searching the internet. The article on page 38 provides insight into the requirements as per different regulations and the functions of the different departments governing label content. Until next month,
Assistant Editor Aarifah.Nosarka@newmediapub.co.za
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NX Safety
FH
E3Z photoelectric sensor
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THE SOUTH AFRICAN Plastics Recycling Organisation’s (SAPRO) Best Recycled Product of the Year’s sixth biennial awards ceremony was held at Emperors Palace on the evening of National Recycling Day, 15 September 2017. This year’s dinner was hosted in partnership with platinum sponsors, Erema Plastic Recycling Systems and Polyco – the polyolefin product recovery organisation. Rudi Johannes, chairman of SAPRO says products entered into this year’s competition showcased a tremendous amount of ingenuity and creativity despite plastics’ recycling in South Africa being under threat. Entries were received from around South Africa, but eventually the judges selected the 23 products as finalists that best met the criteria before the overall winner was selected. There were a number of winners in the different categories.
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io-link_88,5x130_food_review_ad_enza_01.indd 1 Packaging Review | October 2017
ALONG WITH ITS beauty, culture and charm, Stellenbosch is best known for its wines and has long been promoting itself as a premium wine growing area, especially for Cabernet. As a region it celebrates the most wine awards per capita when compared to the rest of South Africa. There are more than 150 wineries producing premium fruits of the vine in the region. These producers identified the need for a Claret/ Bordeaux shaped bottle that indicates the wine’s origins. It was agreed that the bottle must make a bold statement distinguishing the unparalleled quality of wine from Stellenbosch. This resulted in producers collaborating with Consol Glass to develop a bottle to fit the brief. ‘In this case we needed a bottle that would support the promotion of both the region and Cabernet – which is widely recognised as the “king” of grape varietals,’ says Shane Dean, Consol’s key account manager. He says the bottle design that was approved, meets all the requirements of a premium wine – likening it to a fine cultivar. ‘The new bottle reflects the masculine status of the wine in both its weight and stature, but not wanting to be overly ostentatious, we have kept it under one kilogram. A lot of research went into the potential development of a logo or graphic symbol to indicate that the wine was from the region, but in the end it was agreed that the bottle should simply carry “Stellenbosch”, exclusive of any other embellishments.’
SAPRO hosts a dazzling ceremony
Sensing Vertical integration
Collaboration aids promotion of wines
20-07-17 14:03
NEWS
Optimising closed loop processes BOBST IS INTRODUCING a new version of its DigiMount fully automated flexo plate mounting system. The latest Smart DigiMount improves efficiency on narrow and mid-web inline flexo presses, multi-process printing and converting lines that make use of sleeve technology. The system features advanced electronics for improved speed and accuracy of plate mounting. It handles sleeve repeats of 254 to 812.8mm and optionally, 1066.8mm. This extends its capabilities to accommodate larger web widths and formats. A new feature is an enclosure to exclude ambient light, helping the positioning system to operate consistently in any environment. The original DigiMount version is still available to suit print cylinder repeats of 139.7 to 609.6mm. The company has worked to eliminate workflow issues arising from inaccurate plate mounting since the early days of the digital automation project. This has revolutionised the way inline flexo presses for labels and packaging work by making all press PPK023-3-2.pdf
1
2017/08/28
The Bobst Smart DigiMount
operations fully digitally checked, adjusted and controlled. As part of the project, the first DigiMount flexo plate mounter with a digital assisted operation was launched in 2015. The market has since become familiar with the Digital Automation programme, comprising the digital flexo technology and the REVO seven-colour extended colour gamut process. This automatically manages the whole printing and converting workflow from validation of the artwork to the final product.
11:38 AM
Convenient packs to suit your needs RPC BEBO UK has launched a selection of new packs comprising polypropylene (PP) and polyethylene terephthalate (PET), which are suitable for a variety of products. The 60mm diameter PP pot, available in 45, 60 and 75mℓ sizes, is ideal for dips, salads, fruit pieces and snack meals. The four-compartment Snap PP tray, with a 220mℓ brimful capacity per cavity, offers a convenient multipack solution for food applications. All four compartments can be easily separated for individual servings. It can also be separated for stacking in a cupboard. Both packs can be specified in a choice of materials – monolayer PP or ultra-high clarity PPure, and barrier PP/EVOH/PP for long ambient shelf life products. These are suitable for direct food contact, hot filling and high temperature processes such as sterilisation and pasteurisation.
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CM
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October 2017 | Packaging Review
37
L ABELLING
Devoted to laws
regulating labelling
Food and beverage labels ensure consumers are kept informed from a public health perspective. PACKAGING REVIEW brings you expert labelling input from Janusz Luterek, a partner at Hahn and Hahn Attorneys. By Aarifah Nosarka
I
n South Africa there are various laws that impact food labelling. Some of these contain the word labelling in the title while others don’t. One of these regulations is based on the Foodstuffs, Cosmetics and Disinfectants Act and referred to as ‘food labelling regulations’ or more commonly ‘R146’. ‘Even though I have been dealing with food labelling laws for many years, I am sometimes surprised when I come across regulations which affect food labelling for a specific foodstuff, which I never knew existed. South Africa does not have a centralised food labelling regulations organisation, let alone a single government department that handles these regulations.’ Luterek says when the ‘uninformed’ public or start up brand owners want to find out about labelling, the easiest method is sourcing information from the internet, which can lead to problems. ‘When they find regulations entitled “The Regulations Relating to the Labelling and Advertising of Foodstuffs”, and apply them, they later find their products do not comply with the law because aside from these food labelling regulations, there are also other regulations, which are not easy to come across and they do not expect there to be other regulations relevant to labelling of their products.’ Examples of additional applicable regulations are the sweetener regulations, miscellaneous additive regulations, and various regulations under the Agricultural Products Standards Act that govern compositional issues in respect of commodities and commodity products such as fruit juice, bread, eggs etc. As an example, the sweetener regulations specify that if a product contains a certain sweetener, it should be labelled a certain way or bear a warning specific to that sweetener.
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Packaging Review | October 2017
The regulations pertaining to additives and preservatives state how much of a certain additive can be contained, the types of preservatives that can be used and the maximum a product may contain. These types of regulations have additional provisions relating to labelling. These provisions are not generic but will mention, for example, that if sulphur dioxide is used in a product, how it should be labelled. ‘They (provisions) usually contain additional required information that is not specified in the food labelling regulations,’ he adds. There are many other provisions, which don’t specifically deal with labelling but given the ingredients added in products, will outline a need for the ingredient to be specified on the label of packaging. According to Luterek, things that cannot be mentioned on packaging can also not be advertised. ‘This mistake is made regularly. When the company has an advert aired or in print, they state things that were not mentioned on the label, thinking it is okay to do so. Be aware that if it cannot be said on the label, it cannot be advertised.’ This is according to the Foodstuffs, Cosmetics and Disinfectants Act regulated by the DoH. These regulations are not enforced by the organisation itself. Municipalities enforce them, which is owing to how the constitution was crafted to grant provinces a certain degree of autonomy. ‘Certain powers were devolved to the provinces and municipalities while additional powers were kept central. This was also because food labelling was considered a health issue. ‘Imported goods have to be checked by Port Health, the authority with jurisdiction over these products at the point of entry into South Africa. Port Health has become more stringent on applying regulations to imported items and has even started
Janusz with his wife, Charlotte Luterek
issuing destruction orders for noncompliant imports.’
BACKING UP ALL CLAIMS DAFF is responsible for the administration and enforcement of the Agricultural Products Standards Act, which covers agricultural commodities and products thereof. ‘Wheat, bread, milk, eggs, cheese, ice cream, fruit juice and frozen vegetables are covered by this Act. This can be confusing because it makes one wonder why bread, which is not a commodity, is regulated by this Act. This department does not look at items from a public health perspective, but instead a
THERE ARE DIFFERENT DEPARTMENTS REGULATING FOOD LABELLING. THESE ARE: • Department of Health (DoH) regulates all instances strictly related to public health • Department of Agriculture Forestry and Fisheries (DAFF) in general regulates product composition and quality of commodities • Department of Trade and Industry (dti) regulates consumer related matters • National Regulator for Compulsory Standards (NRCS) regulates the old weights and measures as well as certain specific foodstuffs such a frozen fish and canned meats.
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compositional perspective. If a company claims its product is a fruit juice, DAFF, through its assignees, oversees the product’s ingredients and compliance with the Act and regulations thereunder. The department takes into account what the product must contain and how much to be deemed a certain type of product. If it is named full cream milk, it must contain a certain amount of fat and protein. In the event milk is imported with three per cent milk fat, owing to the percentage of fat compared to South Africa’s required percentage of at least 3.3 per cent milk fat, this would not be considered full cream milk and cannot be sold as such.’
CLASS DESIGNATIONS Full cream milk, low fat milk, fruit juice, fruit nectar and more, are all class designations. Luterek says a product referred to as a fruit juice or fruit nectar is designated in a class defined by law and not the producer of the product. He says confusion lies with which department oversees the regulating of labelling. Because DAFF is concerned with a product’s composition while the DoH is concerned with the public’s health, both are actually in charge of different aspects of the label. ‘Most products are regulated twice because some of the information, such as the nutritional table concerns the DoH. The class designation on a label concerns DAFF. Depending on the types of product claims, both departments may have authority over one product.’
The NRCS emerged as an independent statutory organisation from the The law that regulates the quantity of original Regulatory division. Luterek products and statements on packaging says the NRCS is the strictest of all the regarding how much a product weighs enforcement bodies, which deal with or the volume it contains, was recently food labelling. changed to the Legal Metrology Act. This Another issue enjoying a lot of Act defines how weights and measures attention internationally is slack-fill, are labelled on a product’s packaging. For which is the difference between the example, one litre or 500g, the units to actual capacity of a container and the be used, and the size of these numbers volume of product contained therein. The and letters are standardised under the packaging will stipulate the number of compulsory standard SANS 289. grams contained. However, given the size He notes that where imported products of the pack compared to the amount of do not follow South Africa’s SANS 289, product can be misleading to consumers. which states for example that a product Luterek explains that products cannot of one litre in volume must have a letter be filled to the top of a pack because it size of at least six millimetres, but are settles or expands and headspace must only five millimetres, then these products be accommodated. He says it can become may be refused entry into South Africa a question of debate as to how much or ordered to be removed from sale. headspace is needed. SANS 289 requires, in addition to the ‘The NRCS has not been proactive in letter or digit height there must also be dealing with issues of slack-fill.’ a space, equivalent to the size of a letter, between the digit and letter e.g. 500mℓ. RECENT RULES Additionally, millilitres are always in The dti oversees the Consumer lowercase letters. Imported products, Protection Act, which contains a number where digits and letters touch, will of generic provisions. The public cannot not be allowed for sale in South Africa be deceived regarding quality, character as it contravenes the Legal Metrology and quantity of goods. Regulations Act. This act is regulated by the NRCS, were also passed on two additional which is a spin off from the South Africa issues. These are labelling of genetically Bureau of Standards (SABS). The laws modified (GM) origin food or regulating weight and volume ingredients and labelling of were previously written meat products, which and enforced by SABS. surfaced after the former It was agreed that an meat species debacle. organisation compiling The GM labelling standards should not In other countries, if milk regulations involve contains three per cent fat, be enforcing them. it is considered full cream labelling products, while in South Africa, which contain GM in the required ratio is excess of five per cent by 3.3 per cent. mass to inform the public the foodstuff contains these ingredients. ‘The GM regulations are a bit tricky because they are badly written and cannot be properly interpreted or enforced.’ Luterek states this is because there are products that initially begin from GM ingredients but contain no DNA in the final product. When maize is converted to fructose or glucose syrup and is analysed, it will not contain DNA although it is made from GM ingredients. ‘These regulations are not being enforced at all for these reasons. The dti was to revise the regulations to make them meaningful, however, in spite of two drafts compiled over the years, nothing further has happened,’ he concludes. •
NO ROOM FOR EMPTY SPACE
DID YOU KNOW?
Hahn and Hahn Attorneys – www.hahnlaw.co.za
October 2017 | Packaging Review
39
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Strike a balance between regulations and aesthetics The subject of food contact compliance is typically viewed as complex and confusing to many people within the labelling industry. Marcel Cote from Avery Dennison unravels various definitions and industry legislations to guide brand owners in their decisionmaking processes.
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are that they significantly reduce the range of he requirements of food safety and label materials that could otherwise be used compliance can vary extensively safely in many applications. in different countries. As such, expert advice is recommended for specific PRESSURE SENSITIVE LABELLING applications. Food contact materials are Most packaged foods utilise pressure substrates intended to be in contact with sensitive label technology to communicate food. These can include packaging such as the contents of the pack, including glass jars or cans and extends to machinery nutritional information and in factories where food and other required content or beverages are produced. marketing information. It The two different food contact is important to ensure the types are direct and indirect pressure sensitive labels on food contact. Direct food contact packs do not contribute to the is when the label is adhered migration of chemicals to food at directly to the food. A common unsafe levels. example is the label on raw Pressure sensitive labels are fruit and vegetables such as manufactured in a multilayer apples and oranges. Indirect construction, typically consisting food contact is when the label Marcel Cote of facestocks, adhesives and liners. is attached to the food pack In most applications, the liner or another type of substrate is removed prior to application between the label and the food. This is the to the pack, so only the adhesive layer is in most common concept for pressure sensitive contact with the packaging. This typically acts labelling of foods. It includes examples such as a barrier to migration of any chemicals as glass jars of condiments, flexible bags contained within the paper or filmic of chips or vacuum meat packs. A common facestock. The packaging helps prevent the misconception is that materials approved for migration of chemicals from the adhesive to direct food contact are somehow ‘safer’ than the food product. Food safety and compliance materials approved for indirect contact only. assessments for pressure sensitive labels Both direct food contact and indirect examine the amount of migration through the food contact materials can be used with pack into the food and compare it with safe equal safety in food contact applications dosage levels. provided they are used in the proper end use applications. Materials approved for direct contact can be used for a wider range of end use applications. Significant drawbacks to the overly conservative approach of specifying only these (approved) materials
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Packaging Review | October 2017
CATEGORIES AND COMPLIANCE From a food safety and compliance perspective, the six basic types of foodstuffs used are dry food, moist or aqueous food
such as cake or soft drinks, acidic food like pasta sauces, fatty (non-dairy food) and fatty dairy food. There are three major food contact regulatory programmes. These are the US Food and Drug Administration (FDA), the European Food Safety Authority and the
THE FIVE LAYERS OF PRESSURE SENSITIVE LABELS THE FIRST LAYER is the liner, which is the backing material made of paper or plastic film. This is the base for the remaining four layers and is thrown away after application. The release coat is a special coating applied to the top surface of the liner. This is done in an effort to oppose the sticky adhesive applied in the next layer. Once the product is finished, the release coat allows the facestock and adhesive to peel away easily from the liner. The adhesive serves the purpose of a glue that holds the facestock to the product. The adhesive formula can be constructed to clients’ needs. The facestock is a label used to construct a client’s requested brand or image on different materials. These materials are paper, plastic films, foils, fabrics and even laminates. Lasty, the top coat is laminated on the facestock. It protects the label from abrasions and provides an appealing finished look.
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China Ministry of Health. Additional regulations in place across the Asia Pacific include the Food safety and standards Authority of India, Korea Food and Drug Administration, Thailand (The Food Act of B.E.2522 (1979)) and Australia and New Zealand (Food Safety Australia & New Zealand).
EVALUATING MATERIALS In general, the evaluation of food contact materials focuses on the amount of substances present in food. It also concentrates on whether these substances are at a level safe for human consumption. This assessment may be conducted by means of testing, diffusion modelling or an approved list. Specific details of these requirements vary in different countries. The degree to which a component of the printed surface is reasonably expected to migrate to food is dependent on its potential
to migrate. Migration can occur with wet or dry food products. If the printed surface is in direct contact with the food product, analytical testing or an equivalent process, such as diffusion modelling, must be used to support a claim of no migration. According to the FDA regulations, incidental contact refers to chemicals used on equipment or machinery utilised for producing, manufacturing, packing, processing, preparing, treating, packaging, transporting or holding food. By virtue of these processes, the chemicals may be in contact with food even if unintended. There is a code of federal regulations, namely 21 CFR 178, which lists chemicals approved by the FDA for incidental contact. Owing to these regulations, ink components that migrate (unintentionally) into food products from a printed surface are
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regulated as an indirect food additive. They must comply with certain FDA requirements. Regulations and aesthetics are key drivers for this complex label market. There is a delicate balance between creating a label that is attractive while being functional and of course, safe. For more information on regulatory programmes discussed in this article, visit Avery Dennison Advantage: Complete Compliance at http://label.sapssa. averydennison.com/en_sa/home/resourcecenter/compliance.html •
MARCEL COTE is the director
of strategic marketing at Avery Dennison, South Asia Pacific and sub-Saharan Africa. He was previously responsible for driving profitable growth of pressure sensitive label materials throughout Asia Pacific’s food, beer, beverage, wine and spirits industries. Cote has a degree in graphic design and reproduction from RMIT University in Melbourne, Australia.
Avery Dennison – www.averydennison.com
Label Printers Bizerba GLP label printers can be used for product labeling with shipping and warehouse labels in the food processing industry, in the manufacturing industry and in logistics. In combination with the Bizerba weighing technology it is the perfect entry in manual price labeling.
Weigh price labeling system GLM-Ievo Setting new standards with the GLM-Ievo series. Thanks to the high performance and modular design there are no limits for today’s and future requirements in the industrial food area. These fully automatic weigh price labelers are impressive in terms of flexibility and robustness and the variety of available functions.
Weighing terminals iS The intelligence of Bizerba terminals always matches exactly individual requirements. From solutions for basic weighing and control functions to universal industrial weighing terminals for efficient recording of operating data.
Bizerba Southern Africa (PTY) LTD Gauteng Tel: 011 472 0586 Cape Town Tel: 021 510 1288 Email: sales-za@bizerba.com www.bizerba.co.za
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Packaging Review | October 2017
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For high quality labelling and packaging soluuons, Novus Packaging has it covered. Our wealth of experience and extensive capabiliies will ensure that our label and ďŹ&#x201A;exible packaging soluuons add the ďŹ nishing touch to perfectly match your product. Contact us if you would like to discuss working together, Co to get a quote or if you just need some advice. *Novus Packaging incorporates Paarl Labels and the newly acquired ITB Manufacturing.
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A two birds, one stone approach
Packaging and labelling play a significant role in the fast moving consumer goods (FMCG) sector. Packaging needs to protect the product while labelling must meet legal requirements. Together, packaging and labelling need to differentiate products on shelf, create brand awareness and market products to attract consumers.
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ow do brand owners comply with a multitude of packaging challenges. While the vast array of regulations and occupying only the space of a standard selflegislation required on FMCG adhesive label, booklet labels provide almost packaging and still stand out on cluttered unlimited space for legislated retail shelves? information, user instructions Designing labelling to and product information. For accommodate regulated onbrand owners, this offers a pack information requires distinct advantage where a balanced approach space is at a premium. Booklet labels remain between text legibility and These benefits are attached to products pack size. Specifications that font sizes can throughout the value chain and therefore eliminate relating to certain on-pack be increased and the need for secondary information must be in close contrasting colours can be packaging. proximity to other content. used for better legibility The size of the text relating to without impacting on legal warnings is specified in some cases. requirements, visual appeal, This is all in addition to detailed design elements or branding. ingredients lists and other specified criteria Timothy Beattie, Pyrotec PackMedia’s aimed at protecting consumers. general manager, says Fix-a-Form According to Pyrotec PackMedia, one way booklet labels provide an opportunity to to overcome this problem is using its booklet optimise compliance by providing trusted labels to convey important information. communication that is of value to consumers. The booklet label system can be adapted ‘Booklet labels remain attached to products to suit any product or container, and solves throughout the value chain and therefore
DID YOU KNOW?
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Packaging Review | October 2017
eliminate the need for secondary packaging, which would have been needed to convey required product information.’
BRAND ENHANCING TOOLS In the current tough economic climate, it’s more important than ever that products grab consumers’ attention. What better way to do this than by using eye catching on-pack brand enhancement tools? Beattie points out that packaging plays a key role in the hunt for the holy grail of value. ‘As consumers scan retail shelves, eye catching packaging that indicates a special deal or competition is bound to be noticed. However, the million dollar question is whether the packaging enhances or decreases the product’s perceived value?’ He says a distinctive hang tab is ideal for advertising promotions without decreasing a product’s perceived value. It does just the opposite, elevating an on-pack promotion by emotionally engaging with consumers.’ Active promotional and marketing tools that resonate with consumers and their specific needs elicit an immediate response through their attention-grabbing design. These ultimately play a role in sales conversion. Such tags are ideal for product launches, product cross promotions, expanding a product’s features, brand identity and more. •
Pyrotec PackMedia – www.packmedia.co.za
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Contrived for superiority Tracepack’s print and apply systems are Italian engineered, high-quality machines for real-time printing on products or packaging. These systems have not only been designed to print labels in heavy industrial environments but are also easy to use.
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egislative issues around brine treatment of poultry have been vigorously addressed at national level. Producers have been taking proactive steps to comply with regulatory controls. As a result, labelling on meat products needs to include vital information such as the country of origin and expiry dates. Mislabelling of meat products is problematic in situations where a product contains mixed meat and is not correctly labelled. This may have health and religious consequences, especially where Muslim consumers are concerned as they are forbidden to eat pork. Tracepack supplies a solution to address mislabelling issues. This is its Linerplus technology for traditional self-adhesive labels. It also supplies Linerless technology for self-adhesive labels without backing paper. The company’s print and apply labellers are guaranteed to keep up with different production lines. ‘Our machinery is robust, efficient and extremely easy to use. We integrate sato or zebra digital printing modules, The Linerplus Advanced system
KEY FEATURES AND BENEFITS OF THE LINERPLUS AND LINERLESS TECHNOLOGIES: • saves you time as set up is extremely easy and quick • safe to use due to their ergonomic structure • maintains productivity due to high dispensing speeds • reliable as these are quality engineered • flexible because of the innovative designs and variety of labelling options.
the excellence in thermal transfer technology worldwide, and they are suitable for even the most critical conditions,’ says Gary Chilton, general manager at Tracepack.
A NIFTY MACHINE Chilton describes the company’s Linerplus Advanced, as a state of the art print apply technology, which is extraordinarily versatile. It has been developed for Industry 4.0, the current trend of automation and data exchange in manufacturing technologies. ‘It is complete with all kinds of accessories and able to satisfy every possible application need.’ The system is built on a solid anodised aluminium alloy plate. All its components are protected by a rear 61 Shore hardness light polymer shell. This safe, robust machine is designed to last over time. It comprises four pneumatic solenoid valves with independent blast and suction to reduce air consumption. Suction is suspended when the label is not on the pad. It has an emergency push button, expansion rewinder manual and U arm, configured for the integration of a sato or zebra print module. An operator interface featuring a seven inch colour touchscreen display manages the labelling system, printer and connected labels database. It features simple intuitive icons, displaying the machine’s layout with localisation and an extended description of alarm messages. It also allows for the centralised management of all labelling and printing parameters. The firmware with a multilingual interface allows multiple interface languages such as Italian, English, French, German, Spanish and Portuguese. Additional features of the Linerplus Advanced include quick set up, a user security, which manages the timing of access and code check functions. These assist in the advanced management of one compatible optical image/barcode/2D control device with presence check, readability and conformity to the set code and/or a family of set codes. The technology’s smart troubleshooting is a function which suggests to the operator the necessary actions in case of malfunctioning. Alarms and pre-alarms are visualised on the control unit. •
Tracepack – www.tracepack.co.za
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Packaging Review | October 2017
PAC K AG I N G I N N OVAT I O N
tactics for sustainable packs PACKAGING REVIEW delves into the most recent packaging innovations. Some of these include aseptically filled natural hummus, which does not require refrigeration as well as solutions for recycling beverage plastic crates.
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perishable products’ shelf life and maintain quality and taste. After a decade-long search, the company found the right solution in a flexible, fast carousel filling machine from Ampack. Offering the highest hygiene level available on the market, aseptic filling is necessary for products that need to be shelf-stable outside of the cold chain. The aseptic process also gives manufacturers an opportunity to extend shelf life without compromising on quality or having to add preservatives. As a result, the Jordanian company has been able to launch Mézete – the global brand of aseptically packed hummus products. This range can be stored outside refrigeration for up to 18 months without losing its flavour, colour, taste or texture.
ecent studies indicate hummus contains health-promoting nutrients. This Mediterranean spread is made by combining chickpeas, olive oil, lemon, garlic and tahini. It has been consumed since A PERFECT MATCH medieval times and in recent years gained Dominik Groetsch, sales manager at Bosch popularity among consumers worldwide. Packaging Technology says Ampack’s According to recent studies, hummus solution turned out to be a perfect fit for the is one of the most popular refrigerated new application. snacks in North America, which accounts ‘It is capable of filling, sealing and capping for 34 per cent of global consumption pre-made cups and bottles on the same and in Great Britain, an annual spend of machine with speeds of up to 12 000 bottles £60 million. With the global market share or 16 000 cups per hour, which is dependent projected to grow to US$1.1 billion by 2022, on the number of lanes.’ the hummus’ popularity at mealtimes is only He says the technology offers an unrivalled just beginning. level of flexibility. The biggest drawback of this healthy ‘Moreover, the customer can snack is it can only stay outside easily run seasonal the cooling chain for promotions or a few hours. This special offers by makes shipping switching between and distribution of various container sizes, the product a costly and ranging from 50 to complex process. 1 000mℓ, owing to fast A family-run business changeover times and in Jordan, Kasih Food simplified maintenance.’ Production Company (Kasih) The Mézete aseptically packed hummus can be stored outside The machine is equipped teamed up with Ampack, a refrigeration for more than with a new filler, which Bosch Packaging Technology a year comprises two dosing (Bosch) company to solve stations for adding different the cold chain constraints toppings. As a result, the filling solution associated with hummus. A solution was enables Kasih to offer each product in a identified, owing to Kasih’s in-house variety of sizes. technology combined with Bosch’s aseptic The carousel filling machine complies carousel filling machine. with 3-A Sanitary Standards as well as Kasih’s hummus products can now the European Hygienic Engineering and stay outside of the cold chain for up to 18 Design Group (EHEDG) regulations. These months, which in turn allows the products are recognised as the most detailed and to travel further and reach more consumers. stringent design guidelines for the food The company’s mission is to offer industry. Thanks to these certificates, preservative-free products. Consequently, food manufacturers can rest assured that it sought out a new technology to extend its
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Packaging Review | October 2017
The carousel filling machine
their products will be handled hygienically throughout the filling and packaging process, contributing to high product quality and ultimately consumer safety.
COMMITTED TO SUSTAINABILITY Speciality chemical company, Clariant has been making notable strides in contributing to best sustainability practices. It provides products and solutions for recycling beverage plastic crates made from polymers such as high-density polyethylene and polypropylene. This has been seen as a significant contribution to the South African recycling value chain. The initiative drives awareness on the need to minimise the impact on the planet and protect the environment in recycling non-biodegradable materials. In addition, it makes a remarkable contribution to issues facing waste management in South Africa. Recycling has been on the rise in South Africa over the past seven to eight years. Clariant’s Masterbatch business unit has succeeded in contributing to this increase via its continuous improvement in technology and commitment to innovation. This ensures that the trend to recycle is not just another fad but also an integral business tool that benefits its customers. Cost and performance are critical elements in industrial packaging. ‘Customers use up to 25 per cent of recycled material. In some cases, 100 per cent of recycled materials are used during the production of end products without compromising the quality of the finished products,’ comments Yogesh Phadke, Clariant business head of the Masterbatch unit in southern Africa. Crates are collected all over South Africa via an organised supply chain. The company’s unit provides colours and additives used by plastic convertors to make new crates from recycled polymers. This initiative assists the local government with waste management handling. •
Bosch Packaging Technology – www.boschpackaging.com Clariant Masterbatches – www.clariant.com Kasih Food Production Company – www.kasihfood.com
Protecting food well with Siegwerk Printing inkS Siegwerk has developed special low-migration inks and varnishes for food packaging. Our printing inks for food packaging are largely based on renewable, vegetable resources. They are low in odor and free of mineral oils or genetically engineered organisms. They make an important
contribution to the production of sustainability-oriented packaging solutions. Siegwerk printing inks facilitate modern, light-weight packaging with intelligent functionality and optimized durability for food safety. “Save food” with efficient solutions from Siegwerk.
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Food Review | October 2017
POSITION: QUALITY CONTROL MANAGER The successful candidate will have a recognised qualification in Food Technology and or Food Science backed by a minimum of 5 years of quality assurance experience in a food processing environment. Further to this the candidate must be able to demonstrate experience and knowledge in good manufacturing practises, food safety management systems, ISO 17025 and quality management systems. The candidate must be able to use all Microsoft office related software. Preference will be given to candidates with additional skills in auditing, trouble shooting, experimenting, trending, research, report writing and candidates with a proven track record in managing people. This position is commensurate with a market related remuneration package. If you are not contacted on or before 27 November 2017 you must accept that you were not successful in your application.
Should you meet the requirements for this position, please email your CV to helgarddevilliers@telkomsa.net Closing Date for Applications: Friday, 20 November 2017.
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