Food Review October 2019

OCTOBER 2019 Vol. 46 • No. 10

Journal for food and beverage manufacturers

Create exciting solutions with

unique flavour compositions Meat, fish & poultry Technology and solutions that make the grade

Labelling Make your first and best impression

Meet 2019’s NPC winners!

beverages

dairy farming

dairy processing

utilities

transport

food

core technologies

Milking & Cooling

Seperators

Decanters

Homogenisers

Valves

Spray Drying

Aseptic Filling

Brewery & Dairy

Compressors

Packages & Skids

Ice Machines

Freezers

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

www.gea.com

engineering for a better world

CONTENTS

OCTOBER 2019 | Vol. 46 • No. 10

PAGE

10

27 MATERIALS HANDLING

& WAREHOUSING

BI secures Masta distributorship

Make the case for drum motors

32 FLAVOURED

ALCOHOLIC DRINKS

“Symrise can offer solutions that tailor the taste of plant-based protein to consumer preferences”

07 NEWS

Firmenich acquires a stake in Robertet

Ishida opens office in East Africa

Goscor aims high with ISO certification

Plastic packaging goes full circle

Regenerative beer stabilisation

33 BEVERAGES

Don’t compromise taste when reducing sugar

Sidel installs state-of-the-art bottling line

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09 PRODUCT UPDATE

Fuji introduces new fill, form & seal technology

12 NEW PRODUCT COMPETITION

Celebrate with this year’s NPC winner

14 INGREDIENTS

Its all about being sustainable

Targeted formulations in meatfree alternatives

18 MEAT, FISH & POULTRY

PAGE

42

Label versatility creates success Convey

35 INDUSTRY TALK

Decoding the BRC Global Standard

New guidelines for recyclable plastics

PHT’s seminar a smoking success

37 LABELEXPO EUROPE 2019

Give your burger that juicy edge

Let your label do the talking

HPP is perfect for safe meat processing

Labelling’s biggest show yet!

Fast and efficient weighing technology

40 LABELLING

Packaging solutions for IQF chicken

25 FOOD SAFETY TRAINING

Create a culture of food safety

The lowdown on pesticide analysis

Give your brand a voice

Versatility creates success

Rotolabel pushes sustainability

Digital solutions for the modern printer

October 2019 | Food Review

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EDITOR’S COMMENT

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

Rushing headfirst into 2020

T

he last quarter of the year is always incredibly busy for the Food Review team. This is when we hold our New Product Competition judging day and awards ceremony - followed closely by trips abroad to various food, beverage and packaging shows.

Anuga, held in Cologne, Germany was an enormous highlight for me this year. The show celebrated its 100th anniversary and even the terrible weather, with wind right off the North Sea, didn't dampen the excitement of the throngs of people attending.

I particularly liked the Anuga Trend Zone and was amazed at the sheer number of innovative product launches, which indicates that new product development is showing no signs of slowing down. Watch out for the November edition, where I will bring you a full roundup of the event.

Don’t forget to turn to page 14, where we bring you the highlights from our incredible NPC competition awards evening.

A representative of Woolworths (2019's NPC competition winner) will be attending SIAL 2020 in Paris with me – another fantastic show!

We are already in the planning stages for the 2020 event, so don’t forget to email either myself of Natalie da Silva at natalie.dasilva@newmedia.co.za for more information.

In this edition, we look at flavour innovators, Symrise. The article on page 10 offers a fascinating glimpse at how culinary arts make use of scientific findings from polymer research and how the interaction of physics and cuisine can create the foundation for food science.

The alternative meat sector has intensified and is currently estimated to be worth 10 per cent of the global meat industry’s market share. We delve into the partnership between

Mane and Deli Spices, and see first-hand how their product portfolio can assist companies to respond to challenges experienced by formulators on the African continent. More on page 16.

For meat enthusiasts and processors, industry partners PHT and Schröter had something special up their sleeve. They hosted two masterclass events on the thermal treatment of meat in Johannesburg and Cape Town. Turn to page 18 now to find out about hygiene challenges in food processing and how to create a culture of preparing safe food.

This year’s Anuga saw ADM introduce two innovative sugar-reduced products. The company combined components from its sweetener profile to produce flavourful, harmonic and well-rounded results despite the reduced sugar content – perfectly in line with consumer demand for sugar-reduced beverages.

We end this edition with a comprehensive labelling feature. Of special interest is the venture between Rotolabel and Avery Dennison. These two companies are partnering for a sensational new initiative to recycle Glassine liner backing, saving tonnes of liners from ending up in landfills. More on page 44.

I hope you enjoy the October edition. If you have any comments or suggestions, please mail me at maryke.foulds@newmedia.co.za.

Happy reading,

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

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

Gail Angela Macleod

4

Food Review | October 2019

Contributors: Anisha Ramnarayan, Darcy Simonis, Shawn Bezuidenhout ADVERTISING Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmedia.co.za Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmedia.co.za Sales Executive: Candida Giambo-Kruger +27 (0) 71 438 1918 candida.giambo-kruger@newmedia.co.za INTERNATIONAL SALES Germany/Austria/Switzerland: Eisenacher Medien Erhardt Eisenacher +49 228 249 9860 info@eisenacher-medien.de Italy: Ngcombroker Giacomo Rotunno +39 370 101 4694 g.rotunno@ngcombroker.com Taiwan: Ringier Trade Media Sydney Lai +886 4 2329 7318 sydneylai@ringier.com.hk CIRCULATION Circulation Manager: Felicity Garbers +27 (0)21 701 1566 felicity.garbers@newmedia.co.za PUBLISHING TEAM General Manager: Dev Naidoo Publishing Manager: Natalie Da Silva +27 (0)11 877 6281 natalie.dasilva@newmedia.co.za Production Controller: Mandy Ackerman Art Director: David Kyslinger JOHANNESBURG OFFICE New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 877 6198 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published by New Media, a division of Media24 (Pty) Ltd MANAGEMENT TEAM MANAGING DIRECTOR: Aileen Lamb COMMERCIAL DIRECTOR: Maria Tiganis BRAND STRATEGY DIRECTOR: Andrew Nunneley CHIEF FINANCIAL OFFICER: Venette Malone HEAD OF HR: Camillah West

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

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NEWS

Firmenich acquires a minority stake in flavours firm Robertet

F

irmenich has acquired a 17 per cent minority stake in flavours and fragrance firm Robertet from First Eagle Investment Management, for a price of €683.30 per security.

Robertet produces a wide range of flavours for customers in the food industry and operates 15 manufacturing sites around the world. Firmenich said in a statement that it may consider taking a controlling interest in the company ‘should it be invited to do so’, though it also stated that it was willing to be a passive long-term stakeholder in Robertet for the time being.

Patrick Firmenich, chairman of the board of Firmenich says, ‘Firmenich has the greatest respect for Robertet, with its family values, long term vision of the industry and leading capabilities in natural ingredients. As a long-term oriented shareholder, this investment reflects Firmenich’s commitment to best support Robertet’s continued growth'.

Gilbert Ghostine, CEO, Firmenich adds, ‘With its strong naturals portfolio in perfumery, flavours and ingredients, Robertet is well-positioned to benefit from consumers’ continued demand for authentic natural products. This investment is fully in line with our vision for sustainable and natural solutions.’ •

Ishida strengthens East Africa presence I shida Europe is opening a dedicated office for East Africa to provide localised sales, service and spares support to food processors and packers throughout the region. The new office in Nairobi, led by sales manager David Mulwa and service engineer Daniel Ambuka, will include a fully equipped demonstration area, featuring a selection of Ishida’s latest cost-effective weighing, packing and inspection solutions.

The equipment is suitable for use in a wide variety of markets including snacks, fruit and vegetables, nuts and seeds, confectionery, biscuits and bakery. It will enable the company to provide a fast-response service in the supply and support of individual machines and the design and installation of complete packing lines.

The office is also co-located with international food processing equipment specialist Heat & Control. This will allow snacks companies in the region to benefit from the Ishida/Heat & Control alliance for the devising of comprehensive wall-to-wall snacks processing and packing line solutions that deliver maximum throughput and efficiencies.

‘Ishida’s success is based not only on the performance and reliability of our equipment but also on the impeccable standards of service and support that we provide to our customers,’ comments Steve Jones, marketing director, Ishida Europe. ‘Our new office will ensure that companies throughout East Africa can experience the same high levels of commitment and maximise the value of owning an Ishida solution.’ •

The Ishida and Heat and Control teams

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October 2019 | Food Review

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NEWS

Simei expects record numbers

T

he 28th edition of the event has lots of new features in store and will take place from 19 to 22 November at the Fiera Milano Rho in Italy. Simei has established itself as one of the larger networking events in the wine industry, recording significant numbers every year: 30 000 professional operators from all over the world, over 500 high-profile exhibiting companies, and 400 delegates from more than 90 countries. •

GCE attains

ISO 9001:2015 certification

G

oscor Cleaning Equipment has attained the ISO 9001: 2015 certification. Managing director Gregory Venter says the successful certification is a testimony to the company’s focus on high levels of service, efficiency and product quality.

Attained in July 2019, the standard ensures that there are processes and policies in place to give customers quality service.

ISO 9001: 2015 standard expects organisations to understand their objectives before establishing a Quality Management System. This requires them to take a fresh look at their current quality processes, consider the external and internal

issues that affect quality, and clearly define end goals towards achieving consistent customer satisfaction - central to GCE’s operating philosophy.

The ISO 9001:2015 standard is intended to help organisations achieve excellence through a stronger customer focus and improved business performance.

The revisions to the standard will enable organisations to enhance their existing quality management programme by defining and documenting processes, training employees, ensuring better supply chain relationship management and adopting a risk-based approach to quality. •

Valio brings recycled plastic to food packaging

V

alio is among the first food companies to use recycled plastic. This development is part of a larger goal: the food company wants to cut milk’s carbon footprint to zero by 2035.

Packaging has a vitally important task to prevent the larger environmental hazard of food waste.

It’s now possible to use recycled plastic in food packages. Valio’s range of delicacy cheeses’ new packages are now made from at least 90 perper 90 cent cent recycled recycled plastic. plastic.

‘Using recycled plastic reduces the plastic industry’s environmental emissions by 40 to 60 per cent compared to making plastic from fossil oil. Our goal is that in 2020, all Valio sliced cheese packages in

Finland are made from at least 50 per cent recycled plastic. In the future, roughly 10 per cent of all our packaging plastic in Finland will be recycled. That matters a lot when it comes to the environment,’ says Juhana Pilkama,Pilkama, Juhana packagepackage development manager.

In 2015, Valio introduced 100 per cent plant-based cartons to Finland’s stores.

These cartons are made from wood and the thin protective plastic film from the sugarcane industry’s waste. The caps are also fully plant-based. In 2019, Valio is discontinuing its use of blackdyed plastic in Finland. Current recycling devices cannot identify the black colour, which means black plastic packages don’t get recycled. •

Plastic becomes a problem if it ends up in nature

8

13294 - HOSTEX 2020 VIS 65x177 FOOD REVIEW PATHS.indd 1

Food Review | October 2019

2019/10/16 07:59

P R O D U C T U P DAT E

Pioneer of the packaging industry Fuji’s range of form, fill and seal packaging equipment is known for its high speed, reliability and ease of operation. Food Review spoke to Bevan Challenor of supplier Goldpack about the range of equipment on offer and how it can assist the food industry.

H

e says, ‘The equipment initially

In addition to the horizontal pillow

We are delighted to be sole agents

wrapped caramels before we

wrapping machines, Fuji has improved its

for Fuji machinery in South Africa’

applied this technique to chewing

peripheral equipment to fit the needs of

Challoner concludes. •

gum and candy amongst other products.

the times and evolve its product range.

Fuji were among the first in the packaging

‘Tasks that used to be performed by

industry to apply electronic controls and

workers are now fully automated. For

develop packaging robotics. The company

example, film roll exchanges once done

has always made efforts to carve its way

by humans are now performed by two-

by providing quality products.’

armed robots. The company continues to

Of the major product line, horizontal

Goldpack – www.goldpack.co.za

challenge itself to further automate and

pillow wrapping machines have continued

streamline the packaging process.

to evolve since the first models. Adding electronic control has made additional improvements and Fuji continuously challenges itself to increase packaging

Fuji continually challenges itself to reduce the unit’s energy consumption

speed, shorten maintenance time, reduce energy consumption and strengthen usability and sealing.

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October 2019 | Food Review

9

C O M PA N Y F O C U S

Surprising combinations: Have you heard of food pairing? Do you marvel at the menus of hip and experimental restaurants in your neighbourhood, daring to try something different for once?

W

ith surprising and popular scent and taste combinations, unexpected food pairings are a massive gastronomical trend. The approach assumes the more flavour components two products share, the better they taste together i.e. if two ingredients contain one of the same substance, they are compatible.

The charm of food pairing lies in ingredients that although completely different and seemingly strange at first, occasionally have complementary molecules. Dark chocolate and chilli is one such example.

If these combinations taste especially good, then the chef has matched them successfully. The question to ask then is why do we prefer some tastes over others and exactly what happens when we taste food?

ON THE SCENT OF GOOD TASTE Prof Thomas Vilgis, a project leader at the Max Planck Institute for Polymer Research and professor of theoretical physics at the University of Mainz is working on these questions. He established a working group for soft matter food physics. This studies the physical aspects of food, including ingredients and their preparation.

Specifically, he analyses food and how flavours develop. The team is particularly interested in how individual ingredients behave in the mouth as each releases flavour in very different ways. Some substances reach receptors first and are the primary flavour.

Others tend to stay in the background.

When we eat chocolate, sugar and how we perceive it plays an important role, as does the way cocoa butter melts in the mouth.

Certain water-soluble flavour compounds and volatile fragrance compounds pair up.

Saliva releases scent-producing molecules and influences how we perceive the chocolate’s texture as it transitions from hard to soft.

10

Food Review | October 2019

Symrise has been researching flavourful food ingredients since 1874

With this research, Prof Vilgis established a scientific foundation for molecular gastronomy. He collected his knowledge in a book titled Aroma - Die Kunst des WĂźrzens (Flavour - The Art of Seasoning) (Vierich/Vilgis). Even at home, food ingredients that seem to be opposites can be combined appetisingly.

THE PERFECT FLAVOUR PAIR Since 1874, Symrise AG has been researching flavourful food ingredients.

The company and Prof Vilgis are working on a joint project to combine and add to existing expertise.

They are studying how the culinary arts can make use of the scientific findings from polymer research. The interaction of physics and cuisine creates the foundation for applied food science and thus product development at Symrise. Food technicians of the global group examine global recipes for harmonies and contrasts that make their natural ingredients taste particularly good. They thoroughly select ingredients,

prepare individual steps for the meals and use the same tools as consumers would in their own kitchens.

Prof Vilgis and Dr Gerhard Krammer, head of flavour research and development at Symrise, work hand in hand. Prof Vilgis researches molecular food physics and Dr Krammer applies the findings in food manufacturing. Molecular gastronomy often uses these exact findings. Symrise offers its food and beverage manufacturers and consumers, tasty combinations that these companies then introduce to markets from Asia to South Africa.

THE NEXT CHAPTER The science of good taste can do even more, and it extends beyond research at institutes and universities and its use in the flavour industry. Until recently, the most important question was combinations of ingredients with harmonising flavours. In their joint project, the team are looking at which preparation methods produce the best flavour combinations. They consider how the

C O M PA N Y F O C U S

The science of flavour pairing “Thanks to its comprehensive application expertise, Symrise can offer solutions that tailor the taste of plantbased protein to consumer preferences” physical properties of the ingredients change depending on the preparation method in addition to taste.

This could include questions whether fresh, green notes harmonise with fruity, juicy notes and if these ingredients should be roasted, grilled or smoked. It is also important to note taste largely depends on smell, how the scent of a dish is perceived. Good taste is a result of the harmonious combination of aromas. In cooking, you can create a specific taste by deliberately combining aromas - like a perfume. The combination of flavouring substances can have a huge impact on taste.

Based on this information, Symrise works with raw materials that emphasise complementary ingredients well to create a satisfying taste experience. The company also considers how the molecular structure can change the scent and ultimately the taste of food.

A CULINARY DELIGHT The team skillfully infuse scientific findings into flavour combinations so that consumers can best enjoy soups, cold beverages or gums.

At Symrise's headquarters, there are facilities for processing flavours that resemble large pressure cookers and produce a similar flavour profile. They can also vary the concentration of the product and positively influence the intensity of the taste.

FOOD PAIRING 2.0 – A SUMMARY

GROUP CHARACTER Prof Vilgis distinguishes between specific flavour groups that have characteristic flavouring substances. Symrise AG uses this knowledge to create the ideal flavour combinations for its products. Symrise application specialists know exactly what flavours appeal to the sense of smell and taste - particularly savoury.

They know which taste components are heat-resistant and change when heat is added during the cooking process. For a typical meaty flavour, the Maillard reaction is necessary through pan-frying or heating something in the oven.

protein sources, like soy, pea or oat proteins. These often have an unpleasant aftertaste or an off-putting texture or consistency. The company uses its findings to develop flavours for plant-based protein products. Due to its comprehensive application expertise, Symrise can offer solutions that tailor the taste of plantbased protein to consumer preferences.

These include friction in the mouth, fracture properties when chewing and the taste and scent released.

Symrise has an eye on these parameters and is working on creating a pleasant mouthfeel and a convincing taste for modern meatless products. Knowledge of the effects of molecular structure on scent and taste is also applied.

Symrise is introducing flavour into reduced-salt dishes.

‘Our priority is the overall functionality of the ingredients to produce a flavourful product,’ Dr Krammer explains.

Food pairing is on everyone’s lips

The company uses state-of-the-art measuring techniques to reach a consumer’s preferred taste. The flavour analysis in the lab supplements this with sensory panels.

Panellists are specially trained and can detect and describe subtle differences in flavour.

Symrise uses the results of the combined analysis to develop flavouring substances.

This is especially interesting given the rising demand for alternatives to animal

Through their work, Symrise and Prof Vilgis have enriched classic food pairing with a decisive component. They are looking at the combination of similar food and the general molecular interaction of ingredients and their physical properties. Spice harmonises with sweet, savoury with juicy – roasted, sautéed or even cooled. Just as painters skillfully mix the colours of their paintings and complete the picture with an accent colour at the exact right spot, Symrise creates exciting solutions for the food industry with flavour compositions and the interactions between them enriched with the knowledge of our perception of taste in the mouth. •

Symrise – www.symrise.com

October 2019 | Food Review

11

NEW PRODUCT COMPETITION

A luxurious win for this year’s NPC The Food Review/Symrise New Competition Awards is a highlight on the industry calendar. This year’s event was held at the beautifully appointed, The Venue GreenPark in Sandton - the perfect spot to host a night of luxurious indulgence. By Maryke Foulds

B

espoke cocktails from our famous mixologist team and a gorgeous Jozi sunset, set the scene for a memorable night. A total of 29 products were entered this year.

In the brutal world of new product development, staying ahead of the curve is the only way to thrive. Understanding food trends is central to success.

It is only through the analysis of emerging eating habits that it is possible to identify the food and beverage trends of tomorrow.

Taste is, and always will be, the top criterion by which food is measured. The culinary experience is also about pleasure and a feeling of fulfilment and satisfaction. Coupled with this are several other trends that impacted product development this year.

There is no slowing down in product categories featuring plant-based and organic foodstuffs, and consumers continue to look for craft and bespoke products. As an ingredient, added protein continues its upward curve on the menu, while beverages offer enormous scope for a developer with craft beverages, CBD, added protein and sugar-reduced variants hitting the spot. This year also saw a resurgence of nostalgic and luxury dairy items, with convenience an added selling point. The food and beverage market must tap even further into a time-strapped audience who are looking for convenience but don't want to sacrifice their health.

The goal is the ability to marry consumer health goals with new ingredients, flavours and formats.

A highlight of the evening was a presentation by master storyteller Pierre du Plessis. His habit of

12

Food Review | October 2019

making the familiar strange and turning the world upside down resonated with guests – inspiring the industry to think differently when formulating new products.

This year’s overall winner is Woolworths’ Mini Chocolate & Caramel Ice Cream Bars. Judging took place on the following criteria: Sensory and organoleptic, marketing, packaging and compliance. A winning product must conform and exceed all these expectations. The judges felt that Woolworths did an amazing job in marrying taste, format innovation, excellent packaging and delicious taste and sensory appeal. A representative from the company will be flying to SIAL Paris 2020 in Paris, France.

The prize includes return airfare, accommodation and entry into the show. As one of the world’s leading trade fairs, showcasing the latest development in processing, raw ingredients, trends and finished products this is truly a trip of a lifetime!

While the key to successful innovation is the ability to offer the right product at the right time, it is also about capturing the attention of consumers. When you make a connection it often results in repeat business. The networking possibilities offered by the event is fantastic and it was wonderful to see so many guests sharing information.

The Food Review team are passionate about innovation in the food, beverage and packaging industries. It is an exciting time, coupled with many challenges and myriad opportunities. If your brand can decipher truly awesome taste, innovative formulation and incredible packaging we look forward to seeing your product in our judging line-up in 2020! •

AND THE WINNERS ARE: 2019 Range category • Winner – Woolworths Double Cream Strained Yoghurt • Runner up – Pesto Princess 100 per cent PlantBased Fresh Soup Range • Second runner up – Woolworths Tonic Water Range

2019 Individual category • Winner – Woolworths Mini Chocolate & Caramel Ice Cream Bars • Runner up – Pioneer Foods Wellingtons Sweet Jalapeno Sauce • Second runner up – Darling Brew – Pixie Dust

Packaging Award •

• •

Winner – Ceres Cider Company – Loxtonia Cider Range Runner up – SAB Brutal Fruit Ruby Apple Spritzer Second runner up – Woolworths Raw Cacoa Treats Range

Editor’s Choice Award • Beyers Chocolates – Beyers Craft Range

2019 New Product Competition winner • Winner – Woolworths Mini Chocolate & Caramel Ice Cream Bars • Runner up – Woolworths Double Cream Strained Yoghurt Range • Second runner up- Pesto Princess 100 per cent Plant Based Soup Range

NEW PRODUCT COMPETITION

ABOUT OUR SPONSOR

Symrise is a global supplier of fragrances, flavourings, cosmetic active ingredients, raw materials and functional ingredients as well as sensorial and nutritional solutions. Its clients include manufacturers of food and beverages, perfumes, cosmetics, the pharmaceutical industry and producers of nutritional supplements as well as pet food and baby food. The company comprises three segments: Flavour, Nutrition and Scent & Care. www.symrise.com

Guest speaker Pierre du Plessis

Natalie da Silva, Mishkah Samie of Woolworths and Maryke Foulds

Having a good time

The winning Woolworths team with Rudi McLean of Symrise and the Food Review ladies

Our awesome cocktail specialists

Rudi McLean of Symrise with Emis Christopolous

PURE INDULGENCE AT YOUR FINGERTIPS

‘It was the first time the Frozen Department at Woolworths entered a new product competition, but it certainly won’t be the last.

We value this award tremendously.

A key focus for our team is the ability to lock in flavour and freshness. This product speaks volumes about flavour and quality and serves as a stepping stone for what is to come.

As a concept, it is a first to market in South Africa. While similar concepts are available abroad, none are available in the same format. Our product allows portion control for indulgent eating – necessary in today’s world.

I believe this award has allowed the industry to look at frozen products differently, not just a two-litre tub of ice cream and bag of mixed vegetables, but instead pure indulgence and convenience at your fingertips. New product development is limitless, exciting and challenging!’ Carol Weideman - Woolworths

Enjoying a spectacular sunset with custom cocktails in hand

FAST FACTS

The competition and subsequent exposure in print and online allow local industry to see the latest trends, innovations and developments in today's food and beverages. The 2019 edition saw a resurgence of products that pushed the luxury factor, plantbased innovations, sugar-reduced ingredients, craft beverages, protein and CBD-derived products.

A big thank you to our sponsor Symrise who has supported this competition for 25 years!

October 2019 | Food Review

13

INGREDIENTS

Sustainability is the latest food trend Consumers are food smart, evaluate food production methods and are asking questions about transparency and how their food is sourced.

A

wareness continues to grow around

achieving the United Nations Sustainable

lower carbon footprint in production than most

the huge amount of land, food, energy

Development Goals. In 2012, pulses were

animal sources of protein. One kilogramme

and water required to raise animals

recognised by the United Nations for their role

of legume only emits 0.5kg in CO2 equivalent,

for human consumption. An animal-based diet

in improving the environmental sustainability of

whereas one kilogramme of beef produces 9.5kg

is not enough to meet the protein demands

farming practices.

in CO2 equivalent. People see food as being

of a growing world population - leading

AGT Food and Ingredients is a large supplier

intimately connected with wellness and their

many to seek plant-based alternatives. This

of value-added pulses, staple foods and food

trend reflects an increased focus on health,

ingredients. The company produces a full range

While a whole food plant-based diet

wellness, food safety and diet, coupled

of pulses and speciality crops, including lentils,

will always be the best option, plant-based

to concerns about animal welfare and

peas, chickpeas, beans and canary seeds and

processed foodstuffs are appearing on the

environmental sustainability.

ingredients such as pulse flours, proteins,

shelves. A whole food plant-based diet is one

starches and fibres.

that includes whole, unrefined and unprocessed

One of the best plant-based alternatives is pulses. Nutritional and biological attributes

‘To meet consumers’ nutritional needs with

of pulses play a huge role in reducing poverty,

fewer resources, we must use more pulses,’

hunger and improving the sustainability

explains George Tomazos, AGT Foods Retail and

of agro-ecosystems. All this contributes to

Food Ingredients, South Africa. ‘Pulses have a

broader value system.’

food. It is made up of fruits, vegetables, whole grains, beans, legumes, nuts and seeds.

Plant-based eating is becoming accessible and convenient. Demand for lentil pasta, chickpea pasta, pea protein smoothies and veggie burgers are on the rise. Even though processed plant-based food is not necessarily healthy like whole-food, consumers are happy there is no animal cruelty and they are helping to decrease their environmental impact.

AGT Foods also produces pulse flours and pea protein for inclusion in the manufacture of a variety of food, such as cereals, bread, protein powders and bars. Pea protein is a non-genetically modified (GMO-free) and a hormone-free alternative to soya in the baking and food manufacturing industries.

‘Sustainability is a positive step in improving our planet and world,’ Tomazos concludes. ‘We must continue educating consumers on the benefits of pulses, which play an important role in food security in the developing world and are a cornerstone

Some consumers feel food production should go back to traditional processing technologies

14

Food Review | October 2019

ingredient in humanitarian food aid.’ •

AGT – www.agt.co.za

INGREDIENTS

“The alternative protein sector is witnessing rapid innovations, from diversified raw materials and novel flavour blends to sophisticated biotechnology that allows for creations that closely mimic meat”

Encouraging a taste for alternatives Demand for meat-free substitutes continues to soar globally and the African continent is set to respond to opportunities and challenges ahead. points and finding cost-effective solutions. At

becomes too difficult or too expensive. A

the same time, catering to country-specific food

good example of this is Meattech T72, recently

demands and creating locally relevant flavours

launched as a partial substitute mechanically

are crucial too - while dealing with further

deboned meat (MDM).

challenges connected to supply chain logistics or quality support services.

With almost 150 years’ expertise in natural

T

UNDERSTANDING CONSUMER PREFERENCES

flavours and product development, these are

Mane undertakes regular research to gain

issues that fragrance and flavour house Mane is

local insights relevant for food and beverage

he meat-alternative sector has

familiar. The firm has been conducting business

manufacturers in the region. This year alone, it

rapidly intensified in recent years and

on the African continent for more than 70 years

conducted market studies among both lower

is currently estimated to be worth

and understands the needs of consumers in the

and high-income consumers in South Africa to

US$19.5 billion or 10 per cent market share of

region and specific market requirements. To

gain insights into their protein consumption

the global meat industry. In conjunction with

further its local expertise, the company agreed

habits. It discovered that 18 per cent of well-

consumer clamour for ethical, sustainable

on a joint venture partnership with Deli Spices

to-do South Africans consider themselves

and healthy sources of protein, there is a

in 2017. The company is one of the biggest

flexitarian, and 51 per cent expect to eat more

practical reason behind the trend too: By

seasonings and additive blend suppliers to the

plant-based alternatives in the next five years.

2050, the global food system expects to face

sub-Saharan food industry.

the dietary demands of more than 10 billion

Mane creates targeted formulations using

With over 300 professionals throughout the continent, Mane offers 360-degree support

people and Africa looks set to see the biggest

its expertise in processing different vegetable

including sales and technical assistance.

population growth.

proteins and masking off-notes as a base.

Looking to the future, the company plans to

The alternative protein sector is witnessing

Furthermore, Deli Spices has over 30 years’

open a new research and development centre in

rapid innovations, from diversified raw

experience in meat protein replacement with

Cape Town in March 2020. With 3 500m2 of high-

materials and novel flavour blends to

plant protein, which can be used in either meat

tech labs, pilot plants, a training kitchen and

sophisticated biotechnology that allows

or meat alternative products.

a 40-seater auditorium, the facility will allow

creations to closely mimic meat. Meat

‘Most typical requests from our African

clients to take a product from the idea stage

alternatives have already gone mainstream in

clients relate to support in bringing innovative

to semi-industrial trials, and participate in

many global markets.

new products to market,’ says Robin Haller, CEO

innovation workshops and sensory evaluations.

The African meat alternative sector is on the

of Deli Spices. ‘Local producers are also under

Eric Davodeau, savoury category director at

rise too, as producers throughout the continent

pressure to provide affordable solutions. We

Mane concludes, ‘By combining global expertise

look for plant-based portfolio expansions.

pursue a practical approach by connecting their

and local knowledge, our major aspiration is

There is an interest for new local protein

sales experience with our technological and

to let our African partners benefit from the

sources that are low in cost and environmental

formulation know-how.’

consolidated experience of our food scientists

impact - e.g. sorghum, cowpea or insects. The

The company strives to bring local cuisines

and technologists, as well as our market and

alternative trend has become particularly

and flavour preferences into meat’s new

regulatory experts. Our experts assist the

evident in South Africa, where several

product arena. It has enhanced the recipe

whole product development process to support

mainstream restaurants have introduced

of popular products in the region such as

manufacturers in creating new products and

plant-based menus, and major retailers have

viennas or polony sausages with the flavour

finding the right marketing concepts. We help

launched plant-based ranges.

of Chakalaka, a South African spicy vegetable

our clients get to the forefront of affordable,

relish. Mane also helps clients become

convenience meals.’ •

COST-EFFECTIVE SOLUTIONS

resilient to raw material shortages and price

Local producers are facing several challenges,

fluctuations. The flavour expert develops

most of them relating to meeting low price

replacement ingredients when meat sourcing

16

Food Review | October 2019

Mane – www.mane.com

SERVED WITH LOVE VEGETARIAN BOBOTIE

VEGETARIAN/FLEXITARIAN BOBOTIE Yield: ± 2.3 kg (Makes half insert) Vegetarian/Flexitarian Bobotie Mince 200 g (1 packet) Live Well Range™ Curry Base R/P (08229030) 600 mℓ (2½ cups) Water, for soaking 90 mℓ (6 Tbsp) Oil, for frying 500 g (2 large) Onions, chopped 85 g (½ cup) Raisins 125 mℓ (½ cup) Mild Fruit Chutney (07656040) 200 g (2 medium) Carrots, grated 100 g (1 small) Apple, grated Method: 1 In a large bowl soak the Live Well Range™ Curry Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes.

2 Heat the oil in a large pot and fry the onions until soft and transparent.

3 Add the soaked Live Well Range™ Curry Base R/P and mix in the raisins and Mild Fruit Chutney.

4 Add the grated carrots and apple and stir continuously until the mixture boils.

5 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened.

6 Spoon into a half insert.

7 Preheat an oven to 180°C. Egg Mixture 300 g (6 large) 375 mℓ (1½ cups)

Eggs Milk

Method: 8 Beat the eggs and milk together and pour over the meat mixture.

9 Bake for ± 10 - 15 minutes or until the egg custard is set before serving.

PEOPLE PASSION INNOVATION

M E AT, FI S H & P O U LT RY

The long relationship between heat and meat Cooking meat over fire was discovered almost one million years ago. Today we are still doing it and refining how we use heat during food preparation.

1

2

I

ndustry partners PHT and Schröter recently hosted two masterclass events on the thermal treatment of

meat in Johannesburg and Cape Town.

Thermal treatment means manipulating the temperature of food, either by heating or cooling, and includes processes such as smoking, cooking, roasting, intensive chilling and defrosting.

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“Thermal treatment means manipulating the temperature of food, either by heating or cooling, and includes processes such as smoking, cooking, roasting, intensive chilling and defrosting"

meat-containing products. Knowing how to control heat during these production processes allows tasty, attractive and safe food to be prepared. An industry event like this is a great opportunity for colleagues to learn about new developments and share ideas about working effectively.

HOT AND COLD One of the most popular thermal treatment techniques used in the food processing industry is smoking, specifically for flavouring meat, fish and poultry. Conventional hot smoking involves cooking meat at a low temperature in the presence of smouldering wood chips. This allows the flavour to develop gradually and uniformly. Alternative methods such as cold smoking, steam smoking and liquid smoking are also possible. Each offers a specific taste or processing benefit.

Strict safety standards apply when smoking meat. During hot smoking, the air temperature inside the smoker and the internal temperature of the meat must be monitored continually to ensure the food stays out of the so-called danger zone for bacterial growth. After smoking, meat must be cooled and packaged rapidly to keep food out of the danger zone.

18

Food Review | October 2019

handle products and have one-on-one interaction with Schröter specialists,’ he notes. ‘Customers can also find out about the latest innovations and trends.

It is a great way for them to gain insight

Thermal treatment is especially topical in preparing ready-to-eat meat or

1: Sepp Messmer, founder of PHT; Penny Campbell, director: food control, National Department of Health; Deléne Boshoff, managing director of PHT South Africa.

2: Linda Jackson, director of Food Focus; Willie Lötter, general manager at Eskort 3: Sepp Messmer welcoming delegates at the Gauteng event

MEET THE MASTERS Schröter understands the intricacies of smoking and processing meat. Its business revolves around developing systems that can assist clients to produce quality meat products. In their systems, heat distribution, airflow and climate conditions are controlled precisely. This ensures that products develop optimal flavour and mature uniformly, without compromising final product weight, texture or safety.

They also offer intensive chilling and defrosting systems as an addition to their cooking systems. This provides clients with a complete thermal treatment solution.

Their approach to thermal treatment systems is based on a solid understanding not only of the physical principles of using heat in food processing, but also of clients’ specific needs. The company can tailor its systems to ensure efficient workflow in whatever configuration is needed.

‘We are committed to quality, performance and innovation,’ says Dietrich Schröter, a fourth-generation executive at the helm of the familyowned company. ‘We strive to offer our clients systems they can rely on.

At an event like this masterclass, customers can get to absorb knowledge,

into what the future holds.’

HYGIENE MATTERS Heat can be a help and a hindrance in a food processing system. If not handled correctly, thermal treatment can cause temperature fluctuations that may create conditions that promote bacterial growth. Some harmful microorganisms can also withstand high temperatures.

Food processing systems should minimise microbial action at each production step.

PHT understands the hygiene challenges in food processing and is passionate about helping its clients install and maintain tailored hygiene systems. ‘Food hygiene is about more than compliance; it’s about creating a culture of preparing safe food,’ says Deléne Boshoff, managing director of PHT South Africa. Co-hosting this masterclass was an opportunity to heighten awareness around safe food processing practices and to share solutions to challenges in the meat processing industry.

With their shared commitment to high-quality food processing, it is clear why Schröter and PHT are respected as industry leaders. •

PHT - www.pht.co.za and www.pht.group Schröter – www.schroeter-technologie.de

M E AT, FI S H & P O U LT RY

Give your burger that juicy edge A new fibre blend, launched by CFF GmbH & Co, has been developed for use in meat applications, especially hamburger patties.

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he fibre, Sanacel add 026, has a

structure of the patty and its bite. Soluble

slightly beige colour and offers high

and insoluble fibres have the properties to

water and oil binding capabilities.

physically bind water and oil - resulting in a

The ingredient is economical, nutritional, efficient and features reduced shrinkage and an improved sensory impact.

These dietary fibres are clean label, highly

juicy and tasty burger.

A target for meat processors is the production of a round-shaped burger patty with a homogenous look. During the frying

raw materials. All products are eco-friendly

functional and offer a good nutritional

process, meat loses moisture and yield.

and supplied locally through Savannah

profile. Apart from the nutritional benefits, it

This results in shrinkage and the patty can

Fine Chemicals. •

also handles easily. Processing the meat-fibre

become dry. By adding Sanacel add 026,

mix is easy: Simply add fibres with additional

the moisture performance is improved

water to the meat and other ingredients. The

and shrinkage reduced. It also adjusts the

handling process is improved as fibres start

juiciness and texture of the meat. Longer

absorbing free water from the meat. This

fibres will support an excellent sensory

results in less stickiness on the metal walls

mouth feeling.

of the forming machines, meat mincers and Pattys.pdf 1 19.09.2019 14:26:09 cutting Burger machines.

For sensory and technological evaluation, the dietary fibre network will support the

ABOUT THE AUTHOR DANIEL WEILE is a product manager food international at CFF GmbH & Co. KG.

The range of functional and nutritional solutions include the following: Topcel, Technocel, Diacel, Sanacel, Sensocel and Qualicel from natural and biodegradable

Savannah Fine Chemicals – www.savannah.co.za

Passionate about fibres

SANACEL® add 026 C

Clean Label

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www.savannah.co.za

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Next-Level burger patties with functional dietary fibres improved moisture performance and shrinkage better bite and burger texture easy handling and processing

CFF GmbH & Co. KG Arnstaedter Str. 2, 98964 Ilmenau

SANACEL.cff.de cff@cff.de

October 2019 | Food Review

19

M E AT, FI S H & P O U LT RY

The perfect strategy for safe meat processing Food safe critical control points can make or break your product. In a process line, these points are found from raw material and ingredient handling to processing and slicing before packaging.

HPP is a non-thermal and post-packaging technology that guarantees food safety and avoids any kind of recontamination.

I

mplementing critical control points along the production process is critical to guarantee food safety.

The three most important points in any food processing line are: • raw material handling • pathogen inactivation • all stages between inactivation and packaging.

Raw materials must be stored in appropriate conditions with regards to temperature, humidity and light control. These must be coupled to the highest level of facility, equipment and food handling hygiene.

When all these parameters are aligned, pathogen control is assured - although it is difficult to guarantee 100 per cent efficacy as human and environmental factors cannot be controlled.

20

Food Review | October 2019

BMG-LMH30092019 - Food Review Monday, 30 September 2019 3:22:23 PM

Thermal processing can minimise and even eliminate microorganisms and pathogens. Despite the benefits of pathogens inactivation, it is often not applied as colour, flavour and texture changes can occur during processing. It is not always effective and it cannot be applied when processing raw products.

To avoid recontamination in the prepackaging stage, hygienic measures and microbial load control processes (active packaging, refrigeration, etc.) must be applied. If hygienic measures fail, microbial controls are usually not efficient for products with a long shelf life.

High-pressure processing (HPP) is a nonthermal technology, gaining popularity as an alternative to these measures and disadvantages. The technology can be

During HPP processing packaged food is subject to pressure of between 400 and 600MPa

M E AT, FI S H & P O U LT RY

applied in a wide variety of food products including beverages, meat, baby food, pet food, seafood and dairy. Its application guarantees safe and natural products with a long shelf life.

isostatic process: Pressure

DID YOU KNOW?

is transmitted uniformly

Although HPP modifies the colour and texture of raw meat product as indicated in the report HPP: Putting a New Squeeze on Meat, its use in fresh meats is ideal for minced products when commercialised in the Horeca channel’

HOW IT WORKS During the conventional HPP process, packaged food is subjected to pressures between 400 and 600MPa. This incapacitates pathogens and food altering microorganisms, while preserving the quality and organoleptic properties of the fresh product. It is an

along the whole product, regardless of its shape or size.

It has been widely demonstrated

the shelf life of food during refrigeration storage (Bajovic et al., 2012).

The possibility of processing products that cannot be subjected to thermal treatments such as fresh or cured meats, makes HPP the best solution to guarantee food safety and to extend shelf life. It is very effective when

that high pressure,

used for products such as hams, mortadella,

without any heat

bacon, salami, sausages or ready-to-eat

application, is effective to inactivate the most important microorganisms responsible for foodborne illnesses (Simonin et al.,

meals. In 2002 Hugs et al. demonstrated the shelf life of cooked ham, cured ham and marinated meat processed by high pressures could increase by up to 120 days. •

2012). The process is also known as cold pasteurisation. As it is a post-packaging technology and avoids any possible recontamination. This contributes to prolonging

Hiperbaric – http://blog.hiperbaric.com/en/hpp-putting-anew-squeeze-on-meat

HPP mitigates pathogen growth

October 2019 | Food Review

21

M E AT, FI S H & P O U LT RY

Consistency is critical for efficiency A large 14-head multihead weigher with seven litre hoppers from Ishida’s advanced RV series is providing high levels of speed, accuracy and reliability. The equipment forms part of a major investment at one of the Netherlands’ top fish processors.

E

stablished for over 30 years,

continuously to ensure high-quality

process is fed back down the line. This

NorthSeafood is a leading supplier

products are preserved throughout.

enables the speed and temperature of

As part of this, the reliability and

the freezing process to be adjusted to

of deep-frozen fish to the retail

and foodservice sectors. The company

consistency of Ishida weighers are

ensure a smooth flow of product, with no

installed a second packing line at its

essential. The weighers are handling

unwanted build-up.

factory in Urk and upgraded the existing

breaded fish products packed into

line for the fast and efficient handling

cartons at target weights between 160g

installed incorporates a unique newly-

of breaded fish products. Both lines

and 300g. After weighing, each portion of

developed software feature. This system

feature Ishida weighers as part of the new

fish is discharged into a holding hopper

helps to deliver even greater weighing

investment. The supplier project managed

and then placed directly into the tray.

efficiency. For most multihead weighers,

The latest Ishida weigher to be

if a single weigh head contains too much

the installation of the RV weigher in conjunction with the gantry, feed and filling systems. These were supplied by its partner MACS Machinebouw.

The availability of the second line has given NorthSeafood additional flexibility.

It enables the company to react quickly to new customer requirements and

product, it must be rejected. By rejecting

“Typical speed for a 300g carton is 40 packs per minute, enabling the weigher to handle around 720kg of product each hour”

the overweight product, the weigher cannot deliver a good weight during the rejection stage.

Ishida’s new No-Miss-Cycle software means a successful weight combination can be achieved on the seven heads on the different side of the weigher from the

the development and introduction of

overweight head. The successful weight

new products or pack formats while maintaining throughput of existing products. Both lines must operate

can be discharged while simultaneously

A typical speed for a 300g carton is 40 packs per minute, enabling the

emptying the overweight head through

weigher to handle around 720kg of

a separate discharge chute and outlet.

product each hour.

This clever system prevents the weigher

Weighing accuracy

from losing a cycle and enables maximum

for this challenging

speed and throughput to be maintained.

A further software benefit is the ability

product is within two to

to monitor the time the product has

three per cent and

stayed in a hopper and reject it after

information on

a specified period if it has not been

the overall speed

selected. This avoids the potential

of the packing

for a frozen product to thaw while in the weigher.

To maintain a consistent temperature

1: 14 head multihead weigher with sevenlitre hoppers 2: Typical speed for a 300g carton is 40 packs per minute

1

during the weighing process, both weighers are fully enclosed. Their robust waterproof construction also delivers maximum hygiene and ease of cleaning.

NorthSeafood is a long-established customer of Ishida Europe with its first multihead weigher, supplied in 2004 still in operation. ‘Our Ishida weighers deliver consistently excellent performance,’

2

confirms Juriaan Romkes, the company’s technical service engineer. ‘They are fast and accurate and easy to set up and operate. NorthSeafood prides itself on the quality of all its products and ensures a fast and efficient packing operation is a vital part of this.’ •

Ishida – www.ishida.com

22

Food Review | October 2019

Retail ready. Smarter, faster, together.

Every business has challenges; ours is to help you overcome yours. Whether you need a single machine or a complete production line, we can provide you with a solution tailored to meet your exact needs. Our industry-leading technology can support meat, poultry, fish and seafood applications, including fresh, sticky, coated and marinated products. Our expert know-how covers every stage of the production process, from weighing, grading and tray sealing to x-ray inspection and packing automation.

Smarter Faster Together

To set the wheels in motion visit ishidaeurope.com

M E AT, FI S H & P O U LT RY

Keeping it fresh, sealed and in the bag A large portion of Buckle Packaging’s business lies within the meat, poultry and fish sector.

The team was approached by Theron’s Meat Products and Eagle Valley Poultry to find a solution to seal a range of meat products and individually quick frozen chicken pieces.

P

hilip Smit, operations manager

Theron’s decision to go with this unit, part

operation from parent breeders to supply

at Theron’s Meat Products says

of the Fischbein range of equipment, was due

fresh and frozen poultry to the retail,

the company prides itself on its

to several reasons. The machine features a

wholesale and foodservice markets.

commitment to good food and hygienic

durable, hygienic, stainless steel housing -

manufacturing practices. ‘We are known for our

ideal for use in the food industry. The sealer

double shift and supply 70 per cent of total

wide variety of sausages. We were challenged

produces neat, attractive bag closures, which

production to major retailers. The company

to bag our sausages into plastic bags, securely,

are strong enough to resist breakage or

wants to increase its penetration into the

quickly and hygienically,’ he explains.

spillage during handling and transport. With

fresh retail market segment.

They produce 60 000 birds per day on a

Earlier this year, Theron’s Meat Products

increased efficiency, the SH1000 guarantees

The new generation heat sealer has

purchased a Saxon SH1000 hot air bag sealer

improved productivity. Maintenance is also

been designed with proportional integral

from Buckle Packaging. The team delivered

greatly simplified.

derivative (PID) temperature control

and commissioned the machine three days

Poultry processing abattoir, Eagles Valley

technology. This makes it a highly accurate

after the order was placed and were on site to

Poultry situated in Hartebeespoort has a

sealer with an efficient heat transfer system.

give professional training to the operators and

total of four Saxon hot air SH1000 sealers on

Other innovations include a direct-drive

maintenance personnel. With the purchase

its IQF line.

system and improved airflow design. The

of this Saxon hot air SH1000 bag sealer, the

Daniel Voges, maintenance manager at

supplier offers post-purchase servicing of the

Eagles Valley Poultry explains the company

machines and all the necessary consumables.

offers a comprehensive ‘farm to fork’

result is a sealer that is faster and can accommodate thicker bags.

‘Should your product come in different bags sizes, a format change is easily managed through the machine’s user-friendly controls.

These include a variable speed direct drive system. Pedestal height is easily adjusted to accommodate different sealing heights of various bag sizes,’ Voges points out.

The latest model SH1000 sealer sports a new touch button control display making it user-friendly and hygienic. Buckle Packaging’s Saxon hot air SH1000 sealer is an ideal solution for closing IQF bags and meat products. •

The Saxon SH1000 heat sealer at Theron's Meat Products, left and Eagles Valley Poultry, right

BUCKLE PACKAGING (PTY) LTD Bag Closing Technology

24

Food Review | October 2019

Buckle Packaging – www.bucklepackaging.co.za

F O O D S A FE T Y T R A I N I N G

Create a culture of food safety When we conduct training, are we actually training employees and equipping them with the tools to carry out their jobs in relation to food safety? Or are we merely conducting training for compliance with standard requirements, asks Anisha Ramnarayan.

T

raining programmes should be

resources to maintain compliance with a

designed to change behaviours

food safety management system.

- food safety can be improved

that employees will comply with rules.

TIPS FOR DESIGNING TRAINING MATERIAL

You must determine what the employee

• Keep it simple and user-friendly

understands and what confidence they

• Make it short and to the point

have in the training they receive.

• Emphasise topics and behaviours that

through regular training. It is not a given

Employees are more likely to implement safe food behaviour and in the process influence others when they understand and have confidence in training provided.

It should not, as so often happens, only

are of greater risk or more frequently associated with foodborne disease • Use pictures, icons, drawings – visualisation accelerates learning and facilitates the communication process • Use mistakes as teachable moments

focus on the negative, but also on the

• Pay attention to the causes of mistakes

importance of the training itself and the

• Do not ignore or hide mistakes, but

danger of non-compliance.

learn from them.

Training must be done at all levels of an organisation. Senior management must not be excluded. If senior

Adequately trained food handlers can

management is excluded, this tier will

improve food safety and reduce risks and

lack the fundamental understanding

behaviours commonly associated with

of food safety risks and the Testing need -for foodborne illness and outbreaks. • SA Food Review - NOSA 7 October.pdf 1 2019/08/22 13:50:57

ABOUT THE AUTHOR ANISHA RAMNARAYAN is a food safety & quality consultant and FSQ Excellence.

FSQ Excellence www.fsqexcellence.com

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NOSA Tes�ng for CO2 analysis and tes�ng now accredited When it comes to beverages, carbon dioxide (CO2) provides effervescence, a level of acidity and some protec�on against microbiological growth without the beverage looking, smelling or tas�ng strange, and without any undesirable levels of trace impuri�es. The food industry also employs carbon dioxide for food processing applica�ons, such as chilling and freezing, modified atmosphere packaging and temperature control for products being stored and transported.

Did you know? NOSA Tes�ng’s methodologies and facili�es for CO2 tes�ng are now accredited by SANAS, under ISO 17025, and are equipped to provide chemical tes�ng for all CO2 methods. This means that gas suppliers (and similarly, carbon dioxide users), who must iden�fy, measure and control the levels of trace impuri�es in purified CO2 can take the appropriate steps needed to ensure they con�nue to match both industry and legal standards with NOSA Tes�ng’s full scope of services.

NOSA Tes�ng is equipped to provide chemical tes�ng for all CO2 methods. Should you require any addi�onal informa�on on our capabili�es rela�ng to comprehensive CO2 analysis, please feel free to contact Keshav Beachen (NOSA Tes�ng Na�onal Sales Manager): keshav.beachen@nosa.co.za or +27 (0)76 114 9420 NOSA Tes�ng is a Level 2 BEE contributor

October 2019 | Food Review

25

F O O D S A FE T Y T R A I N I N G

Neglect pesticide analysis at your peril

Pesticide testing with tomatoes

The chemical diversity of pesticides used within agriculture presents a considerable challenge to food safety. Chemists employ a wide range of analytical techniques to extract pesticides from food samples. These samples must accurately and efficiently determine the identity and concentration at the trace level.

M

odern agriculture uses over 1 000

The chemical may degrade because of the

SRMs are used for the quantitative

pesticides in various combinations

molecular make-up of the insecticide and

determination of a single pesticide. It also

and at different stages of

because of factors such as sunlight, moisture

looks at the toxicologically conversion

cultivation. They are also used during post-

and temperature. It could also dissipate by

of products, e.g. through metabolism or

harvest storage to protect crops against a

growth dilution (e.g. as the fruit becomes

degradation in foodstuffs where tolerance

range of pests, fungi and to provide quality

larger, the residue concentration will decrease

levels have been established.

preservation. Pesticide residue often finds its

even without physical or chemical dissipation).

way to cereal samples, posing a serious risk to

In farm animals and some plants, metabolism

quantifying more than one pesticide in more

human health.

and excretion are the primary mechanisms.

than one food. These methods are commonly

These residues originate when a crop or

The degradation products make up most

MRMs are capable of detecting and

used for surveillance and monitoring, to

animal bred for food purposes is treated with

of the remaining residue. In a few cases,

determine which pesticides (and how much

a chemical, is unintentionally exposed by

chemical residue concentrations may actually

of these) are present in a given food sample.

drift, in irrigation water, feed or through other

increase over time, after exposure has

Some MRMs are rapid while others are more

routes. The size of the residue depends on:

stopped. This could result from weight loss

comprehensive and therefore more time-

• exposure level (i.e. the treatment rate)

by the commodity, e.g. loss resulting from the

consuming. In general, MRMs may be used for

• dissipation rate

conversion of grapes to raisins after treatment

screening and quantitation.

• environmental factors

with a relatively stable, non-volatile chemical.

• physical and chemical properties.

Insecticide sprayed on apples will ‘volatilise’

Determining these pesticide residues is

The wide use of pesticides to maximise agricultural yield should not blind us to

tricky. The size of the object is small and

their full effects on human health and

into the atmosphere. This is influenced by the

extraneous substances extracted along with

the environment. As consumers become

insecticide's volatility or vapour pressure and

the pesticide residues can interfere with the

progressively aware of what is in their food,

temperature wind movement in the orchard

results of the analysis.

the importance of pesticide analysis is only

where spraying is taking place. Removal by

There are two general types of analytical

rainfall or overhead irrigation will depend

methods for determining residues in foods:

on the insecticide's water solubility and the

single residue methods (SRMs) and multi-

amount of rain or irrigation water.

residue methods (MRMs).

further amplified. •

NOSA – www.nosa.co.za

SPECIALIZING IN THE TRAINING, FACILITATION AND ASSESSMENT OF FOOD SAFETY MANAGEMENT SYSTEMS With more than 15 years of hands-on experience, I focus on providing know-how and detailed understanding of the food safety aspects of your business.

Committed to you

My training programmes are detailed and will give you comprehensive exposure to the concepts of food safety to equip you to implement the required standards and methodologies needed to ensure safe food handling or production.

The food safety management systems I develop are practical and easy to follow but detailed enough to ensure your food safety risks are identified and controlled.

My assessments are risk-based because, for me, assessment of your business risk is much more than providing you with a checklist.

Food safety management is a complex concept, but my practical interventions surely lighten the burden when needed most.

www.haccpforfoodsafety.co.za

26

Food Review | October 2019

Committed to the consumer +27 (0)83 415 0758

HACCP@POLKA.CO.ZA

M AT E R I A L S H A N D L I N G & WA R E H O U S I N G

A complete product cycle for bearings Bearings International (BI) continues to secure distributorships with international brands to boost its product portfolio. The latest brand to be added is the Masta Group of India.

B

ased in Gujarat, the company boasts

First to be introduced will be the standard

Masta bearing housings offer exceptional quality at a highly competitive price

extensive BI branch network. It will be

in-house production facilities,

SN-type housings with standard felt strip

backed-up fully by the BI team, with the

complete with its own foundry and

seal. ‘We will stock the SNL and SNH range,

added support of a dedicated product

and the SD range of housings. These are

manager to assist clients in product

very common in the local market,’ Trevelyan

selection and correct use. A design and

backed by highly trained and experienced

explains. Industries and applications range

drawing service will also be offered, as well

personnel. Products are manufactured using

from materials handling to mining, steel,

as product training.

advanced materials testing and inspection

power generation, industrial fans, cement,

techniques. Customer-specific designs can

pulp and paper, sugar and others.

machine shop.

Masta Group offers robust quality,

be accommodated, thereby offering a full inhouse bearing housing service.

Looking at future opportunities for the brand locally, Trevelyan reveals that other

‘We concluded the latest distributorship

new products will be added at a later stage.

to offer our customers an alternative choice

‘For now, we will focus on the bearing housing

BI business unit head Ross Trevelyan

of bearing housing of exceptional quality at a

offering, and grow this in response to

reveals that BI plans to bring the full range

highly competitive price,’ Trevelyan highlights.

market demand.’ Customers will be advised

of bearing housings to the South African

A major feature of these bearing housings is

as soon as initial stocks arrive, in conjunction

market. ‘We signed the distribution deal

that they are dimensionally interchangeable

with a concerted marketing and social

with Masta in July. We anticipate our first

with other well-known brands.

media campaign. •

stock to arrive in the latter part of 2019, and into 2020.’

The Masta product range will be made

Bearings International – www.bearings.co.za

available countrywide throughout the

Maintaining freshness with MAPAX® and FoodFresh™ The way foodstuff is packaged is critical when it comes to prolonging shelflife and food safety for consumers. To prevent loss of natural freshness and quality of packaged products, Modified Atmosphere Packaging (MAP) was developed by employing the properties of specific gases or gas mixtures to slow down those decay mechanisms that have the dominant effect on packaged food products. MAP offers food manufacturers a way to extend shelf-life without altering the physical or chemical properties of foodstuffs or adding any unusual ingredients.

Developed by Linde Gas and available from Afrox, MAPAX® solutions are application-specific packaging solutions to extend shelf-life, the natural way.

MAPAX® solutions are customised for the following industries: dairy; dry foods and bakery; fish and seafood; fruit and vegetables; meat; and prepare and catered foods.

Customer Service Centre: 0860 020202

Afrox MAP Advertorial 177x130.indd 1

Shop online: www.afroxshop.co.za

Afrox has also created a MAP gas range called FoodFresh™ to meet the special quality requirements of the food industry, and to assist customers in complying with strict food standards legislation in packaging, storage and distribution.

The FoodFresh™ range of gases and gas mixtures cover all current MAP processes.

With over 80 outlets across the country and a comprehensive nationwide delivery service, Afrox has the supply option to best suit your needs. For more information about MAPAX® solutions and the FoodFresh™ range of gases and gas mixtures, contact the Afrox Customer Service Centre on 0860 020202 or visit www.afrox.com.

Africa’s leading gases and welding solutions partner

www.afrox.co.za

2019/05/09 12:04

October 2019 | Food Review

27

M AT E R I A L S H A N D L I N G & WA R E H O U S I N G

An illustration of a conveyor belt with drum motor

A drum roll for drum motors Belt conveyors are traditionally driven by gear motors, including those used in the food industry.

Motor rollers, also referred to as drum motors, are growing in popularity as a modern alternative.

I

n this article, a research team at the

“Drum motors scored better than gear motors in all three application scenarios. This is due to its encapsulation, which does not provide microbes with a surface they can attack”

department of food and drugs at the

two technologies during meat production.

requirements, demonstrated by a series of

The research was supported by Interroll.

binding standards and regulations.

Heat generated by these systems was

during food processing. Conveyor belts

also measured and must be considered

powered by electric motors are normally

when assessing the suitability of a system

used. These are usually attached beside or

that encounters perishable foodstuffs,

underneath a conveyor line and connected

such as meat. These products cannot be

to one or more belt conveyor rollers via a

processed or stored at high temperatures.

power transmission system (belt or chain).

Energy consumption is closely related to

When compact drum motors are used, redundant. A compact electric motor is

these factors and is a key contributing factor to operating costs.

The study also examined installation,

integrated into the rollers, which produces

cleaning and maintenance work. Depending

the necessary torque. These systems offer

on the application, space and noise

certain advantages when installed. Motors

emissions were examined. Considering

driving the belt conveyors do not need to

occupational safety provisions and the

be attached externally, but are directly

productivity of employees, noise emissions

integrated into the conveyor framework.

must not exceed certain levels.

COMPLIANCE WITH HYGIENE REQUIREMENTS

HYGIENIC CLEANING OF THE CONVEYOR SYSTEM

In the run-up investigation, scientists

The study identified three possible cases

analysed the types of applications conveyor

within food industry applications where

technology used. A specific feature of

drive solution concepts are used.

food processing is stringent hygiene

• Conveyor lines located in the non-food

28

Food Review | October 2019

found in areas where packaged goods are transported.

• The second application is the food area and describes a situation where around them. Here the conveyor

the advantages and disadvantages of the

this complex transfer mechanism becomes

hygiene. These processing zones can be

foodstuffs encounter the environment

University of Parma in Italy, compared

Hygiene requirements play a critical role

area are largely non-critical in terms of

system must be cleaned manually and without water.

• The third scenario encompasses washdown areas where perishable foodstuffs meet the environment around them. This makes it necessary to clean the conveyor system frequently with water and cleaning agents e.g. high pressure, foam or gel.

COMPARING MOTOR AND MANUFACTURING TYPES Gear motors and drum motors from different manufacturers were used during the study. A motor type can influence the result of the comparative study in an application.

Wherever possible, the writers tried to work out whether certain differences can be traced back to the specific design of the selected component or fundamental design features.

They point out that equipment, which is old or unsuitable, is often used in practical applications. The advantages of converting to a different system may be

Smart, economical, flexible The Interroll Modular Conveyor Platform The new conveyor modules from Interroll transport and sort at the highest flexibility and efficiency. They offer maximum availability and adapt extremely quickly to new demands • Flexible configuration

• Easy maintenance from the top

• High throughput

• Fast delivery for Standard Modules as well as local planning support by experienced application engineers

• Quick and simple installation • Extremely quiet operation • Energy-efficient drive solutions

Interroll S.A. (Pty) Ltd 37 Director Road · Spartan EXT 2 · Aeroport · South Africa Phone: +27 11 281 99 00 · E-Mail: za.sales@interroll.com interroll.co.za

M AT E R I A L S H A N D L I N G & WA R E H O U S I N G

Maintenance of a frozen conveyor system during the washdown phase

greater than the differences ascertained

Delicate salmon slices during conveying

For these two assessments, gear motors

by this study.

and drum motors are more or less equal in

DRUM MOTORS IN HYGIENICALLY SENSITIVE AREAS

comes to complying with hygiene requirements.

washdown zones.

The results of the study are clear when it

These differences, as concluded by the

Drum motors scored better than gear

study, clearly support the use of drum

motors in all three application scenarios.

motors in most cases. These units

This is due to their encapsulation, which

scored highly in the comparative criteria

does not provide microbes with a surface

for space requirements, installation

they can attack.

and maintenance.

In terms of noise emissions, advantages

Units are easy to clean with highpressure jets. In sub-criteria, including

are found in favour of gear motors in the

the danger of contamination, cleaning

food and washdown areas. In the food

options and accessibility of microbe

area, they performed better in terms of

contamination, drum motors present the

heat generation and energy consumption.

clearest advantages. •

Air compressors that are TÜV-certified as "oil-free" (ISO 8573-7 CLASS 0)

30

Food Review | October 2019

A CONVINCING CASE FOR DRUM MOTORS

The study indicates there are good reasons why drum motors are becoming popular in the food industry. Benefits include the following: • Compact design and inexpensive operating costs • Reduced cleaning effort required • Hygienic in food processing and wash down areas.

Interroll – www.interroll.co.za

DISCOVER THE WORLD

OF NATURAL COLORS with plant based coloring solutions

Sensient Technologies South Africa Ltd. Email: sfc-zaf@sensient.com Tel: +27 11 053 5200 Discover colorful insights at www.sensientfoodcolors.com

FL AVO U R E D A L C O H O L I C D R I N K S

Regenerative beer stabilisation for smaller breweries

With its movable base, the Innopro Ecostab S can be flexibly integrated into the production process. The stabilising system is characterised by low media consumption and cost of investment.

E

ven if the best before date on beer

They can harm buying behaviour.

bottles suggests otherwise, beer does

For this reason, a beer that has been

not spoil. ‘It simply changes,’ says Gerold

transported a long distance or stored for

Tandler, head of product management process technology at KHS. ‘After a while, haze substances and small lumps form, which are often thought to be yeast. These are in fact compounds of protein and polyphenols. They form large agglomerates that precipitate in the bottle and then become visible.’

a long period must be stabilised.

LOW MEDIA CONSUMPTION AND RELIABLE PRODUCTION

the suitable solution for companies

KHS' Innopro Ecostab product line

with yearly outputs of more than

offers regenerative stabilisation using polyvinylpolypyrrolidone (PVPP) for this purpose. This process removes some of the haze-forming polyphenols from the beer.

50 000 hectolitres.

EASY TO USE, LESS EXPENSIVE TO BUY KHS technology is highly relevant even for many smaller brewers with yearly

“...beer that has been transported a long distance or stored for a long period must be stabilised”

outputs from 10 000 to 70 000 hectolitres or breweries that only want to stabilise a small part of their production.

With the Innopro Ecostab S, KHS offers its customers its tried-and-tested solution in a smaller size that is easy to use and carries a small price tag. Thanks

First, a frequency-controlled pump doses PVPP into the product line. Beer is then stabilised in a small module where the PVPP is retained by bound tannin molecules. ‘Since the PVPP doesn't remain in the beer, the result is low mixing phases, low media consumption and reliable production,’ Tandler explains.

The PVPP in the modules is then regenerated and returned to the dosage tank where it is ready for the next stabilisation cycle. Regeneration improves the use of raw materials significantly.

The technology was intended for large and medium-sized breweries.

Developed for continuous stabilisation, the Innopro Ecostab C with an output of 150 to 600 hectolitres per hour is ideal for companies with an output of more than Regenerative beer stabilisation is possible for smaller breweries with yearly outputs of up to 70 000 hectolitres

32

Food Review | October 2019

400 000 hectolitres per year. The Innopro Ecostab B stabilises between 50 and 240 hectolitres per hour in batches and is

to its compact design and its movable base, the Innopro Ecostab S is mobile and can be flexibly integrated as required into the production process. Brewers can decide which share of their beer to stabilise - and which not to stabilise.

Milk pipe fittings are used to connect the machine.

‘Everything required for stabilisation under constant conditions is in the system itself,’ emphasises Tandler. No additional equipment is required and the simple and fully manual operation eliminates the need for any integrated software.

The Innopro Ecostab S additionally features low media consumption and low cost of investment, which usually means a return on investment in less than two years. •

KHS - www.khs.com

B E V E R AG E S

ADM hits all the right trends Demand for products containing little or no added sugar continues to grow. At the Anuga trade fair in Cologne held in October, visitors could get acquainted with the latest market-ready product concepts from Archer Daniels Midland Company.

F

or many consumers, the relatively

fruit juice with no added sugar

for all beverage concepts whose calorie

high natural sugar content in juices

or sweeteners.

content is reduced by up to 30 per cent.

contradicts a health-conscious

Fruit content and the associated

Reducing sugar content even further

diet. ADM’s experts have created new

calorie amount can be adjusted according

used to lead to a less pronounced taste

blends containing juices with fewer

to the desired positioning and market

profile and meant that sweetness was

carbohydrates, such as coconut water.

requirements. This allows a limitless

only briefly noticeable. Another problem,

array of flavour variations. “Just 19” is a

especially with low-calorie variants,

sugar, tastes lighter and less sweet overall

new range created by ADM that carries

was the off-taste frequently associated

- while still being full-bodied and fruity.

the low-calorie content in its name.

with high-intensity sweeteners. With

The resulting product contains less

This meets the wishes of many consumers,

the SweetUp 4D System, ADM product

SUGAR REDUCTION IN 4D: INDULGENCE WITHOUT THE COMPROMISE

developers have balanced out the change

groups that have gotten accustomed to

In the past, removing a certain amount

of sweeteners, potentially with sugar,

less-sweet products and people who tend

of sugar from a beverage recipe led

provides the desired sweetness.

to prefer less-sweet products. Beverage

to a compromise on mouthfeel and

manufacturers can expand their juice

taste profile.

who enjoy the benefits of juice, but would like to consume less sugar.

Included in this demographic are target

portfolio with an interesting, modern

This is no longer a given. ADM experts

in mouthfeel with Fibersol, a maltodextrin.

An application-specific combination

Finally, ADM’s flavour expertise ensures a harmonious overall concept with an improved taste for beverages

product range while simultaneously

have combined components from the

whose sugar content is reduced by 50 per

offering customers new flavour variations.

ADM sweetener portfolio to produce a

cent or more. •

Current consumer habits of conscious

flavourful, harmonic and well- rounded

nutrition also present an opportunity for

result despite the reduced sugar content.

products consisting of only water and

The ADM Body-Add-Back System is suitable

ADM – www.adm.com

Tel 011 608 4944 Fax 011 608 4948 Email sales@sensetek.biz

FLAVOUR DIRECTLY FROM THE SOURCE Sensetek.indd 1

2017/02/14 12:01 PM

October 2019 | Food Review

33

B E V E R AG E S

Secure line performance and label quality Levissima had to address the growing demand for bottled water in Italy with a new complete line, producing its redesigned 1.5l bottle.

S

idel assisted the company to improve

With the patented vertical melter and

energy savings. The latter is achieved by

the quality of its label application

the laser engraved glue roller, glue is

the individual cap-elevating system that

while increasing output capacity. This

melted on demand and circulated at a

eliminates the need for compressed air during

is an achievement that took advantage of the

precise temperature. This reduces glue

cap extraction for better quality caps and

new EvoDeco Roll-Fed, the latest addition to

consumption for better overall quality and

reduced environmental footprint. OptiFeed

Sidel’s labelling portfolio.

improved sustainability.

also features an integrated inspection

Levissima’s redesigned 1.5 l bottle features

system, ensuring 100 per cent caps quality.

square shape. Output now exceeds 46 000

COMBINING FOOD SAFETY WITH HIGH PERFORMANCE

Tool (EIT) is a part of the solutions supplied

bottles per hour (bph). ‘We were familiar with

Levissima wanted to significantly increase

by Sidel. Automatically recording 24/7 raw

the equipment’s high quality and hygienic

performance and production capacity, with

production data, EIT calculates a wide array

standards,’ explains Franco Simoncini, plant

no compromises on food safety. Integrating

of KPIs to help measure performance, analyse

manager at Levissima.

blow moulding, filling and capping processes

production issues, detect efficiency loss

into a single system, the Sidel Matrix Combi

sources and perform root cause analyses. It

connected to the new bottle and label,

reduces operating costs and uses up to

is designed to ultimately decrease unplanned

Sidel installed a labeller with two stations,

30 per cent less floor space compared with

downtime, reduce waste and costs and

running on every other bottle, handling

traditional standalone equipment. Using

increase output. By giving employees at all

lightweight containers and ultra-thin labels.

fewer component machines, the solution

levels of the organisation real-time access

The ergonomics of the entire solution

offers up to four per cent higher efficiency

to relevant and actionable information on

have been optimised for performance and

levels than standalone machines, on top of

production-related issues, it makes sure that

efficiency, with all main components fully

lower energy consumption and faster format

the quality of the water, as well as the line

visible and accessible during production.

changeovers. This results in a reduction of

capacity, stays at the desired level. •

With no need to disengage the station, this

operating costs by up to 12 per cent, saving

open design is particularly beneficial during

labour, raw materials and spare parts.

a shorter neck but is still in the brand's iconic

To tackle Levissima’s specific challenges

changeover and maintenance. The label

with a Sidel SF100 no contact filler,

ensures a very stable and accurate process

ensuring optimum uptime and the highest

at high speeds. This addresses the two most

productivity. The reduced filler enclosure

important points for the water producer:

allows for utmost hygiene while minimising

excellent quality and high reliability.

the use of water and chemicals during the

performed automatically during production

Sidel – www.sidel.com

The Combi at the site is equipped

application on the new squared bottles

The cleaning of the EvoDeco Roll-Fed is

The highly flexible Efficiency Improvement

2

external cleaning process. This is how the solution achieves full food safety.

by a system installed on the vacuum drum, changeover and maintenance operations.

CONTRIBUTING TO ENERGY SAVINGS AND OPTIMISED UPTIME

This system removes any glue residual for

The Sidel Matrix Combi at also features

overall higher performance. The labeller also

OptiFeed - a cap feeder that is based on a

comes with an automatic label extraction

patented waterfall technology, combining

with built-in light-weight sectors for easy

system. This is protected by a Sidel patent, ensuring that no downtime occurs due to a missing bottle or labels not being properly applied on the bottles.

elevation, orientation and high-speed feeding with

3

1

1, 2 and 3 The EvoDeco Roll-Fed unit at Levissima in Italy

34

Food Review | October 2019

I N D U S T RY TA L K

Decoding the BRC Global Standard As food manufacturers come under pressure to do their bit for the environment, food safety should not be sacrificed. Darcy Simonis talks us through the forthcoming changes to the British Retail Consortium's (BRC) Global Standard for Packaging and Packaging materials and what it means for manufacturers. emphasis on these aspects. To improve relevant control measures, the hazard and risk analysis (HARA) separates hazards into product safety and quality defects (2.2.6) to prevent, eliminate or reduce each product quality hazard to acceptable levels.

AUDIT PROCESS Issue 5 of the global standard offered three audit options for the industry; full announced audit, full unannounced audit and split unannounced audit. The working group involved in the revision of the standard identified that the full unannounced audit option instils ‘extra confidence to specifiers’. The split unannounced audit option will be removed in Issue 6. safety and quality management, site standards, products and process control and personnel.

Novel packaging, but is it safe?

A

In August 2019, the latest version of the standard was published, following the revision of a draft version released

growing throwaway culture,

in 2018. Developed in collaboration with

mostly made up of single-use

packaging professionals, the scope of the

food wrapping has created a

revision includes packaging manufacture

ENVIRONMENTAL CONTROL Raw material management is vital in the packaging industry, particularly in areas where there is a high risk of contamination. Section 8 of the BRC standard will see the implementation of new environmental control, involving a risk assessment of loss damage and spillage of materials.

global waste problem. While consumers

and the printing and production of raw

are doing their bit, manufacturers must

materials for the packaging industry. It

take responsibility and look at new ways to

focuses on product safety, with a large

tackle this growing epidemic.

emphasis on functionality and quality.

use, it should not change the packaging

packaging is primarily designed to stop

FOOD SAFETY CULTURE

material that will change. Swapping plastic

contamination and protect the quality of a

All areas of the business should

packaging for a biopolymer alternative

product. Manufacturers must be aware of the

continuously look for ways of improving

rules and regulations that exist surrounding

safety throughout a plant. Issue 6 will

the production and use of packaging.

introduce a new clause (1.1.2) that requires

Despite new solutions being sought,

sites to set up, execute and review an

While food manufacturers will need to rethink the packaging materials they process too significantly as it is only the

won’t change the overall palletising process, meaning minimal disruption to the overall manufacturing process.

Issue 6 of the BRC Global Standard for Packaging was released in August

STANDARDS IN ACTION

action plan to improve its product safety

Introduced in 1998, the BRC Global

and quality culture.

2019, and the first audits are set to take

Materials assists those working with

HYGIENE CATEGORIES

participating in the standard should

packaging to deliver products that

The previous revision of the standards

prepare their business to ensure produce

support the transport of safe and hygienic

saw a two-tier approach to hygiene - basic

food. Recognised by the Global Food

and high. In Issue 6, these tiers will be

Safety Initiative (GSFI) as the first global

consolidated as a way of simplifying the

packaging standard, 3 500 suppliers in

standard. The two-category system will

80 countries are certified in the scheme

be replaced with a risk-based approach

to ensure product safety and quality

based on a single set of requirements.

Standard for Packaging and Packaging

management of the food and beverage supply chain.

The standard consists of six sections;

MORE THAN PRODUCT HYGIENE

place in February 2020. Manufacturers

remains of the highest standard. •

ABOUT THE AUTHOR DARCY SIMONIS is the industry network leader for ABB’s food and beverage segment.

The BRC Global Standard is not just about

senior management commitment, hazard

hygiene; it also looks at product safety

and risk management system, product

and quality. Issue 6 will place a greater

ABB – www.abb.com

October 2019 | Food Review

35

I N D U S T RY TA L K

New industry guidelines for recyclable plastics The growing impact of the green economy on company profits is forcing brands to radically transform their environmental strategies. This includes how products are designed, made and packaged for customers.

T

o facilitate efforts by companies

The three key phases of a circular value

to think about product packaging

chain include using more materials from

with reuse and recycling in mind,

sustainable sources; a smarter design that

the PET Plastic Recycling Company (PETCO)

eliminates problematic or unnecessary

has released a definitive guide, created

packaging and closing the loop to ensure

specifically for the PET (polyethylene

that packaging can be recycled once the

terephthalate) manufacturing sector.

product has been consumed.

PETCO chief executive officer Cheri Scholtz, says it is essential retailers,

EMBEDDING RECYCLABILITY

brand owners, packaging manufacturers

Packaging design should be compatible

and designers embed recyclability

with recycling technology, collection and

responsibilities into the design process.

recycling infrastructure. PET is 100 per cent

‘Companies failing to address consumer

recyclable if certain basic design principles

demand for environmental performance

are followed.

in product design and development will

‘We asked plastic packaging companies,

find it difficult to compete in the local and

manufacturers of packaging and brand

global market,’ she notes. The Waste Act

owners to review their current portfolio

makes extended producer responsibility a

of PET packaging against PETCO's design

legal requirement.

guidelines. They highlighted aspects where design could be improved and will implement

DESIGN FOR THE ENVIRONMENT

these changes as soon as the opportunity

Minimising plastic waste will occur when

presents itself,’ Scholtz says.

the industry designs for recycling - either

The guiding principle for any PET packaging

through using more recycled content

design should be ‘fit for purpose'. The goal of

(rPET) or improving the recyclability of

improving the recyclability of PET packaging

PET plastic bottles. The latter makes up

cannot compromise product safety or

70 per cent of the current PET market. At

interfere with product functionality. Packs

the moment, all plastic trays, tubs and

must be strong enough to adequately protect

punnets, regardless of plastic make-up,

contents throughout the supply chain.

are not collected for recycling.

“The goal of improving the recyclability of PET packaging cannot compromise product safety or interfere with product functionality” ‘PET plastic remains a lightweight, cost-effective, fit-for-purpose material.

Understanding and utilising its postconsumer value and seeing it as an economic resource will assist in establishing a sustainable circular economy.

‘It’s about approaching sustainability, not as an add-on or something to retrofit, but as a service integral to your product,’ Scholtz emphasises.

36

Food Review | October 2019

Key guidelines: • Design PET containers with the available recycling infrastructure in South Africa in mind • Avoid the use of materials and/or components that are known to impede the PET recycling process or reduce the quality of the recycled PET (rPET) • Minimise the number of different plastics used and specify plastics that can be recycled together or easily separated in the recycling process • Design components, such as closures and labels, to be easily, safely, costeffectively and rapidly separated, and then eliminated from the rPET • Include rPET packaging in strategic planning • Be transparent about the recyclability of packaging and usage of rPET content.

FAST FACT:

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

‘When designing a product, you must consider what happens after its demise.

This will soon be as important as its performance,’ Scholtz says. ‘Good environmental practice requires us to use the least material to do the job required, then to reuse or recycle by recovering material or energy from products at the end of their life.’

VALUE OF RECYCLED PET Scholtz says businesses must recognise the recyclability of PET as a business opportunity and sustainable asset as opposed to an onerous environmental obligation.

PET bottles, in particular, are made from one of the few polymers that can be repeatedly recycled into the same form. rPET could be used to make new products such as the polyester staple fibre used for clothing, home textiles i.e. pillows and carpeting, automotive boot linings and seat covers, industrial roof insulation and strapping materials.

Last year alone, R1.2 billion was injected into South Africa’s downstream economy from the designing, manufacturing and distribution of products made from rPET. ‘From PETCO's perspective, the production and use of both food-grade and non-food-grade rPET resin remain the major growth opportunity for PET recycling in South Africa,' Scholtz concludes. • Email info@petco.co.za for a copy of Designing for the Environment.

PETCO – www.petco.co.za

L ABELEXPO

Labelling is your best spokesperson The appearance of your product is important. If you want to draw consumers closer, you must make them feel special and important. A proven way to do this is to offer personalised information - a variety of choices on their terms, writes Shawn Bezuidenhout.

H

ow effectively can you do this when

noting is represented and exhibits their

packaging suppliers only want to

latest technology and equipment. This

consider minimum order quantities

year was even more special as the fair

(MOQ)? A rule of thumb is that when

celebrated its 40 th anniversary. Just over 600

your business is big enough to conform

exhibitors showcased goods, spread over

to packaging suppliers’ minimum order

approximately 38 000m2 of exhibition space.

requirements it’s fairly simple. Most smaller

This ensured the visit of a lifetime and was

producers rely on a basket of consumer

far different from the first time I attended

offerings to generate business.

the event back in 2006.

As I found myself en route to Labelexpo

While highly regarded suppliers like

Europe 2019, I wondered what latest

Bobst, Mark Andy, Domino, Xeikon, HP

developments I would see in the

Indigo, Lombardi, Omet and Nilpeter were

international market. The traditional print

out in force, what I really wanted to see was

market is under tremendous pressure

the digital pavilion. This sector of the show

globally and locally: Margins are tight and

has grown by 30 per cent from previous

business is competitive.

editions, indicating that international

Labelexpo is arguably the biggest

acceptance of digital packaging’s benefits

event of its kind serving the international

is well in line with industry forecasts and

packaging market. Everybody worth

market projections. All things considered,

“The traditional print market is under tremendous pressure globally and locally: Margins are tight and business is competitive”

with a 350 time faster turnaround time for manufacturers to go to market, who can blame manufacturers moving their packaging in-house?

We have already seen traditional manufacturers of labels and packaging investing in high-end digital offerings.

Typically, this class of equipment starts from €250 000 or in South African terms, roughly R4 million.

How will smaller and boutique type manufacturers compete with that? Perhaps at this time, you could not possibly produce enough to justify such an investment?

The answer is simple. Explore smaller solutions specifically designed for your product and market and listen to an experienced supplier in the digital field.

Investigate your choices and consider the costs of your investment.

Smaller digital label and packaging offerings could start from as little as R35 000, but in some cases exceed R3 million. You need to make sure that what you are investing matches your brand, product and industry requirements. Make sure the investment versus the production price makes you comfortable.

Consider the costs in your business such as MOQ, packaging stock, packaging wastage, number of variants and the growing need for customisation. Your current supply cost is not the only cost to consider. •

ABOUT THE AUTHOR Shawn Bezuidenhout is a writer at large and business development director of Nashekele Specialist Imports.

Nashekele - www.nsi4africa.com Stands during Labelexpo Europe 2019 October 2019 | Food Review

37

L ABELEXPO

Largest and most international for Labelexpo 2019 The landmark 40th-anniversary edition of Labelexpo Europe 2019 has closed on a high note.

A total of 693 exhibitors took part in the event, which ran from 24 to 27 September at Brussels Expo in Belgium.

T

he show was spread over nine halls,

The Gallus stand at Labelexpo

covering almost 40 000m2 of floor space. This is up from 37 600m2 in

2017. The event showcased a comprehensive offering of label and package printing technologies and live demonstrations including the fast-growing areas of hybrid printing, flexible packaging and automation.

Poor weather didn’t deter 37 903 visitors from 140 countries flocking to the four-day show - a substantial increase on 2017 figures.

Indian machine manufacturers did particularly well, with UV Graphic Technologies selling seven Ultraflex UFO presses. Multitec sold its full servo S1 press to a Russian converter and Monotech Systems, three Colornovo presses.

Chinese manufacturers also fared well, with sales highlights including label press manufacturer Wanjie’s sale of a printer to a converter in Spain. Rhyguan sold three finishing systems on Day One - one to an

“The event is moving towards a show that encompasses not just labels, but also package printing”

Italian converter and two to companies in Germany.

Demonstrating that the show has evolved from a label show into a wider package

press featuring cold foil, lamination and its new high-speed semi-rotary die-cutting unit.

Hybrid machinery was another key trend.

printing show, flexible packaging innovations

Launches included Bobst, who unveiled its new

were highly showcased. Press launches

Master DM5 hybrid label press and MPS, who

included Omet’s new X7 flexo printing machine

launched a new 430mm edition of the hybrid EF

for labels and flexible packaging with 670mm

Symjet press. Mark Andy unveiled a new entry-

web width. Lombardi unveiled its Invicta i2

to mid-level digital hybrid press, which was

line, designed for flexible packaging in the mid

demonstrated live at the show with advanced

web sector, while Nilpeter launched its FA-Line

inline converting.

38

Food Review | October 2019

Other machinery launches included Gallus’ Digital Printbar digital embellishing unit designed specifically for opaque white and using inkjet-based digital print technology.

Konica Minolta premiered its recently launched AccurioLabel 230, a new version of its digital toner press, while Grafotronic showcased seven new models out of a total 11 machines presented at the show.

Lisa Milburn, managing director of Labelexpo Global Series says, ‘We are delighted that our 40th-anniversary edition of Labelexpo Europe has been our largest, most international to date. The event is moving towards a show that encompasses not just labels, but also package printing. This was clear from the incredible

L ABELEXPO

Nilpeter celebrates 100 years of innovation

Indigo 8000 Digital Press, which ran in line with the ABG Fast Track die, and the best-selling HP Indigo 6900 Digital Press, which visitors

Europe 2021. This demonstrates

could see in action with an integrated Kurz DM-

the global label and package

Jetliner finishing module.

printing industry remains as

At the neighbouring Sustainability Insight

vibrant as ever and that this

Café, sponsored by Avery Dennison, Xeikon,

show, 40 years on, is still a vital

Ravenwood Packaging and Sihl ARTYSIO

platform at the forefront of

Packaging, visitors could see how they might

the entire supply chain,’

boost their green credentials with a gallery of

she enthuses.

the latest sustainable innovations.

The show’s hugely popular

The popular educational programme drew

main feature, the Flexible

attendees eager to boost their industry

Packaging Arena, drew large

knowledge. Three expert-led Label Academy

crowds at every one of its 11

hosted master classes covered the hot topics

array of flexible packaging innovations and

live demonstrations. Visitors witnessed a

of inks, coatings and varnishes; digital label

hybrid machinery on the show floor, giving

Xeikon CX500 (digital) and a Bobst M6 (UV

and package printing and flexible packaging.

label converters ever more options to diversify

Flexo) producing indirect food contact flexible

A separate workshop covered self-adhesive

their businesses.

packaging to the latest GMP standards. In

label materials.

‘Feedback received from visitors and

addition, HP Indigo offered live demonstrations

The Label Industry Global Awards 2019

exhibitors has consistently highlighted the

of digital pouch making showcasing the

took place on the evening of day one, with

superior quality of the leads, enquiries and

HP Indigo 20000 digital press, Pack Ready

winners from Avery Dennison, Esko, GMG

contacts. An incredible number of deals were

Lamination and the Karlville pouch-making

and GEW honoured at the 1980s-themed

sealed on the exhibition floor and 83 per cent of

machine making its show debut on their stand.

celebration. The event also celebrated

space is already booked onsite for Labelexpo

Other HP innovations at the show included HP

Labelexpo’s 40th anniversary. •

L ABELLING

Labels that set your brand apart from the rest This is an essential part of your packaging. Labels differentiate products from competitors on the shelf and provide customers with information to motivate purchasing decisions.

FAST FACT:

Lebone Paarl Labels is a sharp and nimble operation with optimal empowerment ratings

T

To maximise customer interactivity, Lebone Paarl Label’s SmartStream Mosaic Software can automatically generate hundreds, thousands and even millions of designs from a limited number of base designs, creating a point of differentiation.

This allows for the creation of individually unique labels, each with their own combination of images, text and designs.

o optimise a label’s impact, printing

the boundaries of technology to exceed

to precise quality standards. Their world-class

must do justice to the design. It’s

clients’ expectations in terms of on-time

production facility is ISO 9001:2015, FSSC 22000

often the innovative application of

delivery, quality and finish of a product.

and Mellow Colour accredited.

PROFESSIONAL PRODUCTION

quality labels. A designated Colour Champion

modern printing and finishing techniques that drives the design of the most effective labels.

Perfect colour is not negotiable for high-

Novus Holdings set up Paarl Labels

The labelling process is a highly technical

focuses on continuous improvement through

as a separate entity in 2006 to provide a

space with many aspects to consider. Each

the measurement and analysis of colour

specialised label printing service to its

market and product has its own unique set

to ensure consistent, accurate colour

clients. Substantial investment in cutting-

of requirements in terms of performance

appearance. It also conforms to international

edge technology and staff development saw

and compliance. The company is committed

ISO 12647 quality standards.

the business established as a forerunner in

to ongoing investment in the latest label

South Africa in the delivery of high quality,

printing technology and people skills. It also

EMPOWERED DELIVERY

innovative UV flexo self-adhesive and digital

strives to be innovative, which positions

Lebone Paarl Labels' black women-owned

label solutions.

them as a label supplier that can deliver to

B-BBEE Level 1 contributor status further

each client’s unique requirements.

sharpens its competitive edge in the

Building from this sound foundation of production and staff expertise, the

The facility features state-of-the-art

marketplace. It adds significant benefit to its

company recently saw a shift in ownership.

digital and UV flexographic capabilities with

customers in terms of increasing their own

This is reflected in the new name Lebone

inline finishing techniques such as cold/hot

B-BBEE procurement scores.

Paarl Labels, which allows for a sharply

foiling, laminating, screening, UV varnishing,

focused, nimble operation with optimal

variable date and images, die-cutting

empowerment ratings.

and embossing. This ensures your self-

The existing team and operational

adhesive and unsupported labels packaging

CLIENT-FOCUSED SERVICE The company’s philosophy is focused on building strong partnerships with clients and suppliers through providing

infrastructure remain in place to ensure

requirements are met and helps set your

uncompromised service continuity. Lebone

products apart.

a service that’s flexible, responsive and

a truly personal service built around each

UNQUESTIONABLE QUALITY

perfectly presented.

client’s requirements.

Embracing the rapid advancements in

Paarl Labels now has the flexibility to deliver

innovative to ensure every label is always The team is highly skilled and

software and equipment ensures Lebone

experienced, working closely with clients

the delivery of exceptional pressure

Paarl Labels can reliably deliver UV flexo

through each stage of the sales and

sensitive labels through UV flexo and

self-adhesive and digital labels faster and

production process. It provides specialist

digital self-adhesive printing and finishing

efficiently. Systems are fully automated

advice on the best possible substrate,

technologies is at the core of the company’s

and streamlined from start to finish of

adhesive, ink and print process combination

offering. The portfolio includes cost-

the production process, and stringent

that will ensure the label performs

effective solutions for high volume/low

quality processes have been established at

exceptionally through the labelling,

price producers to technologically advanced

each step. Clients can be confident every

distribution and retail of products. •

innovations to enhance products in premium

label on the production run is inspected

price ranges. The company’s approach is to

independently for perfect continuity, full

give every job personal attention and push

brand integrity, functionality and is produced

Spotlighting their clients’ brands through

40

Food Review | October 2019

Lebone Paarl Labels - info@lpaarllabels.co.za

It’s all in the label Your brand is valuable, that’s why no matter the shape or size of your product, we take the time to craft labels that do your brand justice. After all, it’s about the name on the label, and a quality brand deserve a quality label.

Spotlight your brand

+27 21 877 6200 info@lpaarllabels.co.za BLACK WOMEN OWNED B-BBEE LEVEL 1

L ABELLING

Label versatility creates success Sacmi continues to invest in product and process innovation. Its portfolio has grown from the tried and tested Flexi Opera and Kube labellers, to the new Sacmi ERF and advanced computer vision systems that perform real-time output quality control.

W

Flexi Opera - Sacmi hugh speed modular labeller

ith its Opera and Kube range, Sacmi is one of the leaders in high and medium speed

labelling solutions. Featuring modular configuration, these labellers are designed to maximise performance and handle different technologies/formats/ labelling systems in one machine.

Labels are a vital product and brand communication tool in the food and beverage industry. Sacmi invests heavily in maximising this potential by developing technologies capable of efficiently handling ever-smaller lots, frequent size changeovers, personalisation requirements, product tutelage and traceability.

The company’s latest Flexi Opera version offers

The system can combine various application types (adhesive, cold-glue, hot-melt, roll-fed) and handle different materials (glass, plastic, metal and HDPE for containers, paper or plastic for labels). Customers can enact real-time responses to market

DID YOU KNOW? The company has 2 000 installed systems globally.

terrific configuration flexibility and provides a near-perfect response to every possible packaging need.

The modular version ensures high performance, while simultaneously meeting the need for frequent label and/ or size changeovers. This offers matchless versatility and usability.

demand and enjoy ultrahigh-output rates of up to 72 000cph.

Samci’s most recent offering is Kube. This medium-speed labeller was developed five years ago with the express aim of maximising flexibility in a

dynamic and fast-evolving market.

The system is widely used within the wine industry. As a modular labeller range, units are characterised by a hardwearing, compact structure. Labelling units are connected outside the turret.

This offers users the opportunity to

FAST FACT:

In conjunction with consolidated technology, Sacmi invests heavily in process innovation by developing new generation labellers. These offer fresh opportunities in plant flow engineering to improve overall management of a bottling line.

handle, in parallel, different label application technologies including selfadhesive, hot and cold glue with just one passage through the machine.

Another solution is the Sacmi ERF. This next-generation labeller innovates the

Food Review | October 2019

All solutions can be paired with Sacmi’s Computer Vision system. This control system is designed to ensure total quality control of the label. Checks extend well beyond proper label application.

In part to its Labelling Vision System and the ability to interface individual machines with the Sacmi H.E.R.E. plant supervisor, the company is developing a true production ecosystem. The system will ensure the efficient management of individual lots, real-time process performance monitoring, feedbackgenerated plant correction and direct interfacing with the customer's ERP. •

traditional roll-fed labelling process by applying the label on a filled, capped bottle to ensure maximum adherence.

42

“Sacmi's most recent offering is Kube. This medium-speed labeller was developed five years ago with the express aim of maximising flexibility in a dynamic and fastevolving market”

Sacmi – www.sacmi.com

L ABELLING

Pushing boundaries in self-adhesive labels Rotolabel, in conjunction with Avery Dennison is one of the first companies in South Africa’s labelling industry to become FSC compliant.

As part of value-added services in the Avery Dennison Sustainability Portfolio, the Liner Recycling Programme is available for PET and Glassine liners and is currently active in many countries worldwide.

Rotolabel is a major supplier to the FMCG food, wine and personal care market.

Sustainability is a major talking point with several challenges facing the packaging industry, brand owners and major retailers. ‘The sustainability topic is an extremely complex one. If not understood 100 per cent, the incorrect decision could be made even though a company’s intentions might be honourable,’ Watson says.

One of the first steps Rotolabel took was to become FSC compliant. This was driven in partnership with Avery Dennison, which can ensure that all paper material used is sourced from sustainable forests. This certification

A FSC certified forest

T

may seem like a small insignificant step, but is vital in the conservation of global forest

hese two companies have now partnered with an exciting new initiative. They are the first to recycle

Glassine liner backing. This is a revolutionary initiative in the label industry in South Africa that can save tonnes of liners from ending up in landfills. ‘Consumers are becoming very aware of the impact of waste going to landfill.

As these facilities get full and run out of space, disposal costs will increase substantially. Most pressure-sensitive labels are produced with a glassine liner. The recycling program helps repurpose that liner waste so that it does not contribute to landfill disposal.

resources. Forests are being destroyed globally

FAST FACT:

often without any control or regulation. It is

The Forest Stewardship Council (FSC) is an international non-profit, multi-stakeholder organisation. The group was established in 1993 to promote responsible management of the world's forests. The FSC does this by setting standards on forest products, along with certifying and labelling them as eco-friendly. By choosing products with FSC labels, you are helping to take care of the world’s forests.

Rotolabel, in conjunction with Avery

join the Liner Recycling Programme for Glassine liners. It is an extension to their existing partnership that enabled Rotolabel to be the first in becoming FSC compliant in the industry in South Africa.

industry to follow suit for the benefit of a more sustainable future.

‘We are busy engaging with raw material suppliers on down gauging materials.This could have a significant impact on the environment while still maintaining the shelf appeal of a product. Along with the down gauging, we have recycled material and material that is 100 per cent recyclable during PET recycling,’ Watson points out. ‘At Rotolabel we have the knowledge to understand what materials are best suited for various packaging formats. Not selecting the

Dennison are driving their sustainability efforts by becoming the first in the label industry to

the company’s aim for the rest of the label

site. Avery Dennison then collects the compacted liner during its delivery process,

right material can result in the main packaging material not being recycled,’ he concludes. •

compiles them into a container to be shipped to India. There they are re-manufactured into products like tissue paper.

Rotolabel – www.rotolabel.co.za

As a part of addressing the growing concerns. of conscious consumers, the Liner Recycling Programme has now expanded its footprint into South Africa. After proof of concept and trial runs following its introduction in Cape Town,

Based on 100 000 m² Normal VS Lite Substrate PP Cavitated PP Cavitated Lite

the programme will be rolled out nationally,’ Watson notes.

The Liner Recycling Programme is easy to implement. Liner waste is collected from customers to be compacted at the Rotolabel

44

Food Review | October 2019

PP Clear

PP Clear Lite

Semigloss

Semigloss Fit

Tonnage

Water(L)

10.3 9.3 130,674 110,585 10% Saving 15% Saving 10.7 10.1 155,000 140,200 6% Saving 10% Saving 13.7 12.7 136,080 128,000 7% Saving 6% Saving

Co₂e (kg) 30,381 24,682 19% Saving 36,600 32,400 12% Saving 16,730 15,850 5% Saving

Energy (MJ) 908,284 769,078 15% Saving 921,600 829,100 10% Saving 990,030 925,450 7% Saving

The JASA Sleever

PERSONALISES AND SLEEVES APPLES USING CARDBOARD TRAYS

• Process up to 50 trays per minute with a single belt model or 100 trays per minute with a two belt model • 100% Suitable for recycling

Brand Fresh Produce USING A CALIBRATED TIE, A KWIK LOK, AND A BRANDED LABEL

• Quik Link Binding Machine Integrated with Kwik Lok Labeller • Simple one-pass action • Binds any diameter without damage to the produce • Print the date, lot, bar code or traceability information

CAPE TOWN Tel: 021-534 0215 DURBAN Tel: 031-569 4199 JOHANNESBURG Tel: 011-312 4976 sales@goldpack.co.za www.goldpack.co.za TAS3461

L ABELLING

Digital solutions

for the modern label printer The advent of digital printing resulted in shorter print runs in most sectors of the printing industry and an irreversible change in many areas of the business. Label printing was not one of them: Economies of scale kept longer runs to keep unit costs to a minimum in this sector.

T

his has now changed. Screen

Screen has designed the Truepress

Graphic Solutions (Screen) and local

Jet L350UV Series specifically for the

distributor Rotocon have introduced

label printing market. It is available in a

the Screen Truepress Jet L350UV+ series of

range of configurations offering standard

printers to the local market. ‘The positive

colour and extended colour gamut in the

response from label printers has been

+ model. It also offers a low migration

astounding,’ enthuses Michael Aegenvoort,

version for food-safe printing with or

managing director of Rotocon. ‘Eight of

without extended colour gamut. As

these presses are currently installed at

consumer tastes continue to diversify,

label printers around the country. What

the label printing industry’s demand

makes this amazing is that four of these

for improved multi-format, short-run

presses were sold at the Propak Africa

capabilities is growing. There is also a

show, held in Johannesburg in March

trend towards using a wider variety of

this year.’

materials in label designs. The Truepress

While digital printing provided an opportunity to handle very short print runs, it presented a challenge in terms

Jet L350UV+ series has been developed to meet these specific needs.

Labels for food packaging must

of finishing. Postpress solutions for all

satisfy strict external safety standards.

print types were designed to handle

The Truepress Jet L350UV+LM features

large quantities at very high speeds. On

newly developed low migration (LM)

the finishing side, the arrival of digital

inks and a nitrogen purge mechanism,

printing created a significant problem.

which dramatically reduces extractable

Manufacturers of finishing systems

ink components after printing. Coupled

responded quickly and adapted systems

with decreasing migration risks, these

to work with digital printing presses to

innovations significantly lower typical UV

create comprehensive solutions. Given

ink odours. Together they help to extend

the response from the market, it is little

the considerable merits offered by digital

wonder that all eight of the machines

technologies for variable and short-run

supplied by Rotocon feature the Ecoline RSI

printing to food packaging applications.

330/430 slitting, inspection and rewinder system for finishing of printed labels.

Aegenvoort comments, ‘Digital printing

The Low Migration Truepress Jet cannot be substituted with conventional inks due to the inclusion of the nitrogen

is now a mainstream production method

purge system, which aids in reducing

in the label and packaging industry. It

the presence of potentially harmful

offers the benefits of short runs with

odours and improves ink set. The low

high variability. This allows wholesalers

migration inks used in the Truepress Jet

and retailers the opportunity to reduce

L350UV+ are compliant with the EuPIA

The Ecoline RDF 340

FAST FACT: The Truepress Jet L350UV+LM features the newly-developed nitrogen purge mechanism. UV ink curing can be inhibited by the presence of oxygen. This innovative technology reduces its density to an absolute minimum to accelerate curing. A separate nitrogen generator is required when using this system.

Exclusion Policy for Printing Inks & Related Products and the internationallyrecognised Swiss Ordinance and Nestle Guidance systems.

‘Low migration inks are important in the local market as more retailers adopt international standards and regulations governing food safety. Many of the larger The Complete hybrid system

their stock holdings of labels and packaging materials while addressing growing demand for regular packaging design changes.’

October 2019 | Food Review

47

L ABELLING

workflow system. Equios draws on Screen’s

retail groups are demanding that print service providers adhere to these regulations and standards. This is going to put pressure on print service providers to meet these regulations,’ Aegenvoort points out.

The extended colour gamut capability of the Truepress Jet L350UV+ includes the recently-launched blue ink and orange ink and allows the ability to achieve accurate corporate colour matching. Additional colours were selected specifically because of their high degree of use in cosmetics, pharmaceutical and the food-packaging sector, which makes extensive use of labels.

The L350UV has been designed to meet the specific requirements of the packaging market and includes many of the features accepted as standard in conventional printing prepress systems. Truepress Jet L350UV+ models feature proprietary Screen printheads with four-step droplet technology. The systems’ high-resolution screening, coupled with the wider colour range of the proprietary UV inks, create an impressive depth of natural colour.

The Truepress Jet L350UV+ series can print the finest detail, capturing the highest definition and the smallest text point size.

The choke function prevents thickening of outline text, providing excellent legibility even for the large amounts of information usually found on pharmaceutical and supplement labels. These features enable one-pass processing of individual lot numbers and other variable printing jobs.

A stable transport mechanism controls paper feed to prevent meandering and maintains optimal transfer conditions. In combination with the Truepress Jet L350UV+ series’ efficient printheads and proprietary inks, this ensures consistently high registration accuracy and small droplet size.

This precision is essential for the output of detailed dot codes such as QR and barcodes, and other security printing requiring a high level of accuracy.

The Screen Truepress Jet L350UV+ is controlled by the Screen Equios printing

48

Food Review | October 2019

CUSTOMERS COME FIRST Established in 2008, Rotocon is a family-owned business led

by Michael Aengenvoort and sons, Pascal and Patrick, who all completed their engineering studies in Europe and cut their teeth in the labelling and narrow web industry.

Collectively, the trio has 65 years' hands-on experience and intimate knowledge of label printing and finishing machines, accessories and consumables. This allows them to offer consumers a customised full-service packaging anchored in exceptional consultation and aftersales support.

Clients who partner with Rotocon receive unrivalled consultation and after-sales support, tailored to their specific printing/converting environment, including: • Trustworthy capital investment advice • Responsiveness and on-site service by seven, fully trained and highly knowledgeable technicians based in Johannesburg, Durban and Cape Town • Comprehensive stock holding of spare parts and consumables • A fleet of branded vans delivering consumables, cutting tools and spare parts wherever needed • Customs, pre-clearance, pick-up and prompt delivery of precisionengineered flexible dies • Local manufacturing of highprecision solid rotary dies, magnetic print cylinders and accessories, including a universal roll-lifter (up to 80kg) • Turnkey project service for preowned printing equipment and spare parts • Technical assistance with older generation machine upgrades of spare parts.

extensive prepress and printing knowledge to maximise the performance of its inkjet technology. Equios offers high-speed processing using Adobe’s PDF Print Engine 4, a colour management system that links to paper information and user-friendly imposition functions that integrate Screen’s full prepress know-how.

It incorporates functions such as: • Text choke • Colour matching with existing samples • Spot colour adjustment tool and optional full-colour variable data processing.

These functions assist in ensuring print quality remains at the highest standard from one run to the next.

‘State-of-the-art screen printing technology combined with the Rotocon finishing systems and the expertise of our factory-trained engineers means that local customers are assured of the highest levels of productivity and label quality. All local installations have been handled by our in-house technicians.

This includes the training of customers’ print operators. We go the extra mile to ensure that customers are fully proficient in all aspects of the systems we supply.

This reduces downtime and enhances their confidence in the solutions they’ve installed,’ Aegenvoort concludes.

Through the development of high-end digital printing solutions such as the Screen Truepress Jet L350UV press, label production is now firmly entrenched in the just-in-time market. Customers can order lower volumes. This saves time and money and offers them the ability to react quickly with product launches and branding changes. The Screen Truepress Jet L350UV+ is a highly productive press for the modern label printer. •

Rotocon – www.rotocon.co.za

Low migration inks improve safety for food package labels.

Labels for food packaging must satisfy outside strict safety standards. The Truepress Jet L350UV+LM features newly developed low migration (LM) inks and a nitrogen purge mechanism that dramatically reduces extractable ink components after printing. As well as decreasing migration risks, these innovations significantly lower typical UV ink odors. Together they help to extend the considerable merits offered by digital technologies for variable and short-run printing to food packaging applications.

Cape Town T +27 021 975 6763 E pascal@rotocon.co.za

Johannesburg T +27 011 397 2172 E patrick@rotocon.co.za

www.rotocon.co.za

Durban T +27 031 701 0383 E akhmuth@rotocon.co.za

To advertise in

Anita Raath

Sales executive +27 (0)82 976 6541

Coffee time Carla Melless

Sales executive +27 (0)83 260 6060

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

ADVERTISERS’ INDEX OCTOBER 2019 Afrox......................................................27......www.afrox.co.za AGT Foods Africa...............................15......www.agtfoods.co.za Anya Knoetze ......................................26......www.haccpforfoodsafety.co.za Aspirata.................................................25......www.nosa.co.za Atlas Copco..........................................30......www.atlascopco.com/en-za BMG.......................................................20......www.bmgworld.net Brenn-O-Kem.........................................7......www.brenn-o-kem.co.za Buckle Packaging................................24......www.bucklepack.co.za Deli Spices............................................17......www.delispices.co.za DSM Nutritional Products SA ..... OBC......www.nutritionimprovement.com Emirates SkyCargo...............................5......www.skycargo.com/emiratesfresh Eptech Products .................................50......www.eptech.co.za GEA Africa........................................ IFC......www.gea.com Goldpack ..............................................46......www.goldpack.co.za Hiperbaric.............................................21......www.hiperbaric.com

Interroll SA .......................................3, 29......www.interroll.co.za Ishida.....................................................23......www.ishidaeurope.com Lebone Paarl Labels............................41......www.lpaarllabels.co.za Polyoak Packaging..............................39......www.polyoakpackaging.co.za Roha SA.................................................14......www.roha.com Rotocon.................................................49......www.rotocon.co.za Rotolabel ..............................................45......www.rotolabel.co.za Sacmi Beverage S.p.A........................43......www.sacmi.com/beverage Savannah Fine Chemicals.................19......www.savannah.co.za Sensetek ...............................................33......www.sensetek.co.za Sensient Technologies.......................31......www.sensient.com Siyakha Imperial Printing Co............38......www.labelprint.co.za South African Trade Promotions........9......John.t@satp.co.za Specialised Exhibitions ......................8......www.hostex.co.za Symrise SA ......................................OFC......www.symrise.com

NEW & USED FOOD MACHINERY – IN STOCK • A&K Corn Cutters & Huskers • FAM Dice, Slice & Strip Cutters • FAM TS-1D Transverse Slicers • FAM PMD Poultry & Meat Dicers • FAM 7944 French Fry Cutters • FAM 7407 Bean Cross Cutters • Feuma Apple Peelers • Femia Bean Snippers • Herbort Bean Top & Tailers

• Eillert 2-stage vegetable washers • Key 4” Hydro Food Pumps • Key Vibratory Shakers • Kronen GS10 Slicers • Kronen KUJ Dicers • Kronen Gewa 3800 Washers • Mado Meat Mincers • Ramon Bowl Cutters • Many Other Machines Available

CALL US NOW FOR A QUOTATION

Food Processing Systems & Technology, Paarl Tel: 021 - 868 -1594 | Fax: 021 - 868 - 1599 Visit us on http://www.eptech.co.za or mailto:info@eptech.co.za

KRANZLE KRANZLE STEAMER STEAMER

www.kranzle.co.za sales@kranzle.co.za sales@kranzle.co.z www.kranzle.co.za

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sales@kranzle.co.za

BUTCHER MEAT PROCESSING EQUIPMENT

MATRIX SOFTWARE

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

BUTCHER MEAT

Matrix Software, specialist leading ERP software providers for the Meat and Food industry, offers various solutions to assist the factory floor function in production plants.

PROCESSING EQUIPMENT Tel: +27 11 664 8212

Tel: +27 11 664 8212info@bmpe.co.za info@bmpe.co.za www.bmpe.co.za www.bmpe.co.za

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

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

With more than 30 years hands-on experience, we provide our customers with an excellent service in all areas of the food processing industry and have over the years achieved a good For over 40 years Formpak reputation for being efficient, cost-effective and professional.

We import machines for our local clients across the whole of has supplied specialised Africa, ensuring that they benefit from machines of the highest qualityand at an excellent price. processing, packaging Our staff have extensive knowledge of current Machines, printing machinery to the and Consumables and we also provide a modern Technologies Service and Maintenance Department to support our customers pharmaceutical, cosmetic, throughout the process. plastic, glass, chemical, We service a diverse range of customers, from Large & Small Butcheries to Abattoirs, Supermarket Groups, Franchise Outlets food and dairy industries. and Corporates.

FORMPAK

Our diverse range of software offerings features a unique module listing of more than 700 modules (program nodes).

Our software solutions are tailored for the Feedlot/Abattoir/ Debone / Production Retail industries. Matrix Software is deployed in 8 countries throughout Africa, Australia, New Zealand and Seychelles. www.matrixsoftware.co.za

PARTNER FOR HYGIENE AND TECHNOLOGY

Tel: +27 (0) 11 828 8870/1/2 Fax: +27 (0) 11 828 8880 email: haase@formpak.com or service@formpak.com www.formpak.com

Leading through Innovation PHT is the leading provider of state-of-the-art technology for hygiene and food safety. Our unique systems offer efficient, effective and sustainable solutions for your hygienic challenges.

We develop both individual and integrated hygiene solutions for your company. We are always there for you and we support you through our actions, professionally and reliably. Hygiene and food safety is our passion. We care about our customers, our suppliers and our people – we measure our success by the way we touch their lives. Because we care, we design innovative and holistic solutions.

Tel: +27 861 777 993 | info.za@pht.group | www.pht.group

DINNERMATES

QUANTUM COLOURS SA

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

Full demonstration of exclusive machines will be strategically positioned on the stands and this will • Meat & chicken products tailored for receive a great deal of attention which Our technical team is available to shade special applications in the food industry will be of great interest to you our customer. We look forward seeing you attothe show. requirements andto colour match specific • Dried meat products – real meat THE BMPE TEAM and / or Pantone references and real flavour! to give legislative support on colours.

Tel: +27 (0)11 032 8600 email: sales@dinnermates.co.ca

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

www.quantumcolours.com

Improving nutrition with rice fortification

Rice is at the heart of the diet for over half of the world’s population. Fortifying rice post-harvesting with essential vitamins and minerals is an effective solution to provide people with the nutrients they need to lead an active and healthy life, boosting both this generation and the next.

For DSM, quality is a way of life.

This is the core of Quality for Life™

DSM has co-developed a robust, trusted and cost-efficient technology to fortify rice without changing its appearance, taste and cooking.

We support our customers and partners to improve the nutritional value of rice and help to make a positive contribution to public health.

Contact us: nutrition.improvement@dsm.com www.nutritionimprovement.com