Food Review October 2020

SOUTH AFRICAN

www.foodreview.co.za

Journal for food and beverage manufacturers

OCTOBER 2020 Vol. 47 • No. 10

Embracing sustainability through a circular economy Freeze thawing & the lowdown on microbials

Low energy solutions for

enhanced beverages

The latest and best in packaging technology

Tempering and Defrosting of food ingredients PHT offers a full range of solutions to thaw your foodstuffs quickly and efficiently, while preserving the microbial and organoleptic properties.

To find out more about thawing solutions for your products, contact us at:

E: info.za@pht.group | T: 0861 777 993

www.pht.group

CONTENTS OCTOBER 2020 | Vol. 47 • No. 10

PAGE

18 Don’t let your tempering and defrosting solutions let you down

PAGE

16 “There is an urgent need for a radical change in manufacturing, particularly in the packaging industry. Many countries have adopted the circular economy (CE) model, which mimics the biorhythms of nature. Waste is seen as having value and as a resource for another process. True economic circularity may resolve the problem as well as create other opportunities”

8

NEWS

31

FOOD SAFETY TRAINING

Sasol signs pledge to protect the environment

Keep your facility tip-top during COVID

Tate & Lyle 2030 emissions goals a step closer

Get online for all your training needs

First prize for DuPont Biosciences

How to get the most out of your lab test

ALPLA builds new recycling plant

Rebrand on the cards at Rotolabel

Ingredient labelling should be clearer

35

FLAVOURED ALCOHOLIC DRINKS

A new era in low-energy processing

Catch KHS at BrauBeviale

Revisit enzyme inactivation during processing

38

PACKAGING PROFILE

Turn supply chains into value chains

Get it all with DT Linerless labels

The fine art of printing food labels

Paper-based packaging for safe food

A zero cooling rethink for PET

Polyoak is passionate about the planet

Sustainable packaging gets fresh

Sustainability through less material consumption

13

MARKET TRENDS

New impetus in private label sales

14

INDUSTRY TALK

Factory automation moves with the times

18

MEAT, FISH & POULTRY

Best practise in tempering and defrosting

Post-COVID masterplan targets poultry industry

Collagen extract for natural mobility

Metal detectors that reject and protect

Plant-based fish make a splash

24

INGREDIENT TRENDS

40 years of flavour excellence

Use yeast to develop cheese analogues

28

CONTAMINATION CONTROL

Don’t let lubricants spoil your line

Enhanced foreign object detection

PAGE

38

Turning supply chains into value chains October 2020 | Food Review

3

EDITOR’S COMMENT

EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmedia.co.za Layout & Design: Andipha Nkoloti +27 (0)11 877 6168 andipha.nkoloti@newmedia.co.za Contributors: Paul Atkin, Shyam Chirkoot; Giles Cutter; Stefan Fageräng and Richard Stenning

An integrated approach could feed the world

W

orld Food Day was marked on 16 October. In an age of dramatic progress in science and technology, the fact that over 870 million people in the world go hungry is inexcusable.

To maximise food production and address world hunger, stakeholders across a broad value chain must start working collaboratively and sustainably.

Dr Werner Rossouw, president of the AgriLaboratory Association of Southern Africa and senior manager and laboratory head at Trifert, notes that establishing nutritional security must include efforts to address problems of contaminated water, the disposal of human and household waste, poor food and personal hygiene in homes and places of food processing, and marketing.

“Food safety and quality, secured through effective food quality control at all stages of production, processing and handling, will contribute to the improvement of nutritional well-being. Improved access to resources, labour-saving technologies, infrastructure and proper basic education vastly improve community development and contribution to food production and distribution.”

A future food system will have to function differently to some of the current processes and practices. With urbanisation on the rise, people are less aware of how food is produced and are localising in urban areas where food is not necessarily produced. Establishing and creating better processing/storage technologies, improving and maintaining basic infrastructure, establishing efficient distribution channels, and utilising open trade policies would be key to future food and nutritional security. The COVID-19 crisis overturned the global food supply and illustrated that the current food system

will need to be improved upon.

In this edition of Food Review, we bring you a fantastic article on page 14 that looks at how manufacturers adapt their business strategies and production processes, factories and machinery to the new circumstances – both in terms of the pandemic and the longer term. The current crisis offers a chance to rethink outdated procedures and to use automation to boost productivity, efficiency and quality.

On page 16, Shyam Chirkoot of Clomark writes a thought-provoking article on the urgent need for a radical change in manufacturing, particularly in the packaging industry. Many countries have adopted the circular economy (CE) model, which mimics the biorhythms of nature. Waste is seen as having value and as a resource for other processes.

I hope you enjoy this edition of Food Review!

Watch this space for our big surprise in our November/December edition!

Happy reading

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

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

Dr Heidi Grimmer

4

Food Review | October 2020

Managing director of Symrise South Africa; chairman of SAAFFI.

Rudy McLean

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

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

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

Gail Angela Macleod

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Fry’s goes beyond the impossible with their new plant-based burger

Celebrate this festive season with Japanese spirit Roku Gin entrenches the age-old Japanese tradition of sharing with its limited edition festive gift packs – a treat for both the new gin lover and experienced veteran. Roku, which landed in South Africa over a year ago, attributes its subtle, yet complex flavour profile to the seasons and harvesting of botanicals at the precise time in which they blossom and bloom. This celebratory gift is completed with a beautiful bottle of Roku – a signature of Japanese craftsmanship, from the embossed bottle to the traditional label – along with two ceramic cups, each imprinted with the Roku logo. Delicately packaged in a blush case, these spoils are wrapped with a cherry blossom print that will hold its own under the tree. The elements invite ginlovers to experience more than a simple gin & tonic and engage in a centuries-old tradition of Japanese hospitality, known as Omotenashi, which encourages pouring of each other’s drink. This ritual is all about a spirit of sharing and enjoyment with friends. The brand’s perfect serve Japanese gin & tonic is prepared with precision and created with ice and slices of fresh ginger – representing the traditional, seasonal botanicals that help shape the brand’s unique flavour profile – to balance the Yuzu top notes, mixed with a good quality tonic. The serving ritual and recipe is conveniently outlined on the back of the Roku Gin festive pack as a reminder of how to celebrate the Japanese way.

The Fry Family Food Co. has launched The Big Fry Burger. The 100% plant-based burger by the proudly South African company has 20g of protein and looks, sizzles and tastes just like a ground beef burger. Unlike other imported plantbased burgers, this one is locally made making it a lot more accessible to South African consumers. The product is nonGM, naturally cholesterol free and low in saturated fat. The burger is exceptionally high in protein with 20g per 112g patty.

Notably higher than the average beef burger, which has 17g of protein per 112g.

The Big Fry Burger only has 4g of fat per 100g compared to the average beef burger that has 14g of fat per 100g. The benefits extend beyond health too. Choosing a plant-based burger instead of a meat burger just once a week is the easiest way for consumers to reduce their greenhouse gas emissions. Studies also show that by swapping out one beef burger with a plantbased burger, we save 2 215 litres of water.

For the animal lovers, swapping one beef burger for a plant-based burger just once a week would save, on average, 15-20 cows a year. The Big Fry Burger is made up of a blend of non-GM plant proteins and is a flavoured with coriander seeds, paprika, cilantro, white pepper, black pepper, parsley and turmeric. The texture is quite different to the other Fry’s products. It’s a lot meatier and feels a lot like ground beef.

The Big Fry Burger is also the only Fry’s meat-alternative product that is sold uncooked.

Take a rum journey to the sun The world’s first floral infused rum has been conceived in Cape Town. Suncamino Rum is a smooth-blended rum that’s distilled in Barbados for up to eight years using ex-bourbon oak-barrels before it embarks on a journey headed for Cape Town.

On arrival, its further matured and infused with Hibiscus, Honeybush and Orange Blossom natural extracts. Stewy van der Berg, the creator of Suncamino Rum, “This spiced and dark rum transcends gender and naturally appeals to both men and women unlike other rums.

By infusing the rum with floral extracts from the Cape, we have added another layer without compromising on its classic, smooth, underbelly – honouring its Barbados origin at the same time. “Unfortunately, over time, rum has received a bad rap and that’s due to the cheap blends and bad trends out there. I do believe The Rum Revelation has arrived and is being rediscovered in the form of quality blends. Combine this with the growing obsession with botany and floral trends, you get Suncamino, which is the world’s first floral rum and has paved a way for followers. Suncamino rum has a 40% ABV.

October 2020 | Food Review

7

NEWS

SBTi approves Tate & Lyle’s 2030 emissions goals

T Sasol set to be first raw material supplier signatory of OCS

T

he energy and chemicals group is the first raw material supplier to the South African plastics industry to become a signatory of Operation Clean Sweep (OCS).

This international stewardship programme is designed to prevent resin pellet, flake, and powder loss and help keep these materials out of the marine environment.

Sasol is committed to providing chemicals and energy in a responsible way and respecting the environment by continually improving performance to minimise and avoid adverse impacts. Plastics|SA is the licensee and project coordinator for OCS in South Africa. Douw Steyn, sustainability director at Plastics|SA, says plastic items

can make their way into local waterways, estuaries and the ocean and can be mistaken for food by birds or marine animals and could harm them if ingested.

As part of their plan of action to implement OCS in South Africa, Plastics|SA developed a detailed toolkit and a manual that contains guidelines to help plastics industry operations managers reduce the accidental loss of pellets, flakes and powder from the manufacturing facility into the environment.

To date, more than nine local companies and producer responsibility organisations such as PETCO, Polyco, the Southern African Vinyls Association and Polystyrene Association of SA have taken the OCS pledge on behalf of their members. •

Young entrepreneurs aim for business growth

T

etra Pak cartons, manufactured as flat packs at the converting factory in Pinetown, are wound around reels that are now manufactured from recycled packs collected from post-consumer waste.

“Recovering fibre from used beverage cartons supports our strategy of a low-carbon circular economy as well as the sustainability goals we continually An example of Tetra Pak’s carton wraparound reels

8

Food Review | October 2020

strive to achieve ourselves and in collaboration with partners,” says Rodney Reynders, cluster leader of sustainability for the Greater Middle East and Africa.

The Tetra Pak converting factory in Pinetown uses thousands of reel cores every month, made from 100% recycled paper, at least 10% of which is fibre from postconsumer beverage cartons such as Tetra Pak. The process begins when Mpact Recycling collects used food and beverage cartons nationally for recycling.

After collection, the recycling business bales the cartons, which are then sent to the Mpact mill where, through a special hydropulping process, the paperboard is reduced to a pulp and separated from the polymer and aluminium (PolyAlu) layers.

The pulp is then used to make new paper-based products, specifically core board paper, which becomes paper cores. •

ate & Lyle PLC announced that its greenhouse gas emission reduction targets have been approved by the Science-Based Targets initiative (SBTi). Announced in May 2020, Tate & Lyle’s commitment to a 30% absolute reduction in Scope 1 and Scope 2 greenhouse gas emissions by 2030 is in line with the Paris Agreement’s central aim to keep a global temperature rise this century well below 2°C. The company’s commitment to reduce emissions from the value chain (Scope 3) by 15% over the same period meets the SBTi’s criteria for ambitious value chain goals.

Tate & Lyle is one of approximately 65 food and beverage operators globally to have its environmental

commitments approved by SBTi, a collaboration between CDP, the United Nations Global Compact, World Resources Institute, and the World Wide Fund for Nature.

“At Tate & Lyle, we are passionate about making our contribution to lowering greenhouse gas emissions and minimising the worst effects of climate change. Inspired by our purpose of ‘Improving Lives for Generations’, we have set ourselves ambitious environmental targets that are aligned to what the latest climate science is telling us we need to do. We are committed to working actively across our supply chain to help improve our environment and shape a better world,” notes Nick Hampton, Tate & Lyle CEO. •

DuPont Nutrition & Biosciences takes home first prize

T

he group has been awarded the first prize, the Technology Progress Award, at the 26th Annual Conference of the China Dairy Industry Association (CDIA).

The YO-Mix Prime cultures series was launched globally earlier this year, and developed to create ultimate mildness and premium texture for consumers and provide a new level of indulgence in yoghurt.

The cultures can help manufacturers save on formulation costs by reducing

the amount of skimmed milk powder added to boost texture, enabling them to add less sugar while keeping the same sweetness perception, and maintain product quality throughout challenging distribution channels with variations in storage temperature. • YO-Mix Prime yoghurt

Are you READY? 2020/2021 Food Review/ Symrise

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platforms. The grand prize also includes a trip

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

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

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

NEWS

ALPLA plans to build new plant for recycling HDPE

A

LPLA’s construction of a

ALPLA is realising its global

state-of-the-art recycling

objectives for the New Plastics

plant will commence

Economy (an initiative of the

in autumn 2020, with its launch

Ellen MacArthur Foundation). The

planned for the second half of

company is also staying true to its

2021. The amount invested is

regional strategy.

roughly €15 million and 65 jobs will be created.

The company will be run as a

“We have been demonstrating forward-looking action in the field of recycling for many years.

100% subsidiary of ALPLA, while

We invest in regions where the

the facility will have an annual

demand for recycled material is

capacity of 15 000 tonnes of HDPE

not yet that high.

recycled material for non-food

In doing this, we give used

applications. The target markets

plastics value and act as role

are primarily Mexico, neighbouring

models for the achievement of the

countries in Central America and

circular economy,” explains Georg

the US. Through this investment

Lässer, head of recycling. •

BMG launches new online shopping website

T Rotolabel S&N Labels rebrands to S&N Labels

T

he rebranding will allow the company to focus on its core offering and to grow market share. S&N Labels will remain part of the labelling division of the Bidvest Group. This follows the acquisition of S&N Labels by the Bidvest Group in September 2017 and the integration into the labelling division in March 2018.

“The return to S&N Labels acknowledges the strength of this brand, which was created Simon over a 20-year period, and the le Grisda reputation that it has achieved in the marketplace as a leader in the supply of quality labels and accessories,” explains Simon Grisdale, senior executive at S&N Labels.

S&N Labels will continue to focus on large-run blank VIP labels, full-colour product-ID labels, thermal-transfer labels, price-marking labels, laser sheets, tools and accessories, the Inkanto range of ribbons, as well as global brands of printers from partners such as Honeywell and Zebra.

S&N Labels will focus on consolidating its business processes and expanding its services and customer base throughout sub-Saharan Africa. •

10

Food Review | October 2020

he company’s new online shopping platform, BMG Online, makes doing business in the industrial sector a lot easier. “Although the planning, development and execution for our e-commerce shopping portal goes back over two years, the COVID-19 lockdown had a material impact on BMG Online’s design and format.

Benchmarked on international best practice, the new system is efficient, user-friendly and customer-centric. It is an easy-to-navigate platform that enables 24-hour browsing and ordering from a selection of over 50 000 BMG products,” explains Darryn Wright, group marketing executive, engineering solutions group (ESG), part of Invicta Holdings Limited.

“Although this platform offers new opportunities for doing business, digital shopping is merely another channel and will not detract from the technical support and personal

attention the company is known for.

“The online facility sees BMG leading the way, in a highly competitive sector. This platform will add value to our service offering and make shopping for engineering components very convenient.

BMG Online offers many benefits, including easy product browsing, selection and ordering; click and collect from the nearest branch; swift delivery for existing customers and a fair returns policy,” he explains.

Customers now have easy access to a comprehensive range of bearings, power transmission components and seals.

Electric motors and electronic motion components are also now available online.

BMG will soon be adding many more products to this electronic platform, including fasteners, tools and equipment, later in 2020. •

NEWS

Coating solution enables recyclable paper packaging

W

hen designing recyclable packaging that is also compatible with a circular economy, converters must ensure that adhesives and coatings can accommodate alternative materials like paper for various food and nonfood applications.

“The main purpose of packaging is protection, and this is still what underpins our strategy. The scope also includes developing adhesives and coatings that help improve recyclability and allow new packaging designs,” explains Alexander Bockisch, head of global market strategy for flexible packaging at Henkel.

Loctite Liofol HS 2809-22 RE is a versatile coating covering a large variety of applications, from hygiene products and tea bags to industrial hardware pouches and chocolate overwraps.

Paper packaging that is fully recyclable for coldseal applications

Loctite Liofol CS 22-422 RE also covers applications such as collection cards, cereal bars, biscuit packaging, frozen foods and ice-cream.

Both innovations provide excellent block resistance for better release in the reel, while eliminating the need for release lacquer and are compatible with all types of ink.

“We worked closely with our partners to design solutions that would be both

recyclable and meet industry performance requirements,” explains Davide Coppola, European business development manager coatings. “Loctite Liofol HS 2809-22 RE and CS 22-422 RE have been extensively tested and certified in terms of recyclability and food safety characteristics.

“We can offer coatings and adhesives for use on paper packaging in wide-ranging applications without cutting corners on performance or safety,” he concludes. •

Survey finds labelling on food products still not clear enough

M

any food and beverage products do not offer the clear labelling required by consumers. In a survey of 1 000 adults in the UK and US, commissioned by Ingredient Communications and conducted by SurveyGoo, 50% of people said they are more likely to buy a product if they can recognise all of the ingredients listed on the label. Only 19% of respondents said they always recognise all of the ingredients on the pack.

Demonstrating the risks of this, more than one-third of respondents (36%) admitted they are less likely to buy a product made with an ingredient they do not recognise. Conversely, 44% said they are happy to pay a higher price for a product when they recognise all of the ingredients it contains.

The findings of the survey indicate that a large number of consumers consider clear labelling to be a priority but also raise questions about how successfully the industry is

12

Food Review | October 2020

catering to their preferences.

Richard Clarke, managing director of Ingredient Communications, explains, “Ingredients companies have taken big steps to optimise their portfolios to include clean label ingredients that can be declared on-pack in clear language that most consumers will recognise.

“Manufacturers of finished products should consider formulating – or reformulating – their products to include these ingredients, or they risk being left behind.” • Only 19% of respondents said they recognise all ingredients on a pack

K

ey Technology announced the appointment of Marco Azzaretti as director of marketing. Azzaretti was previously with Key from 2012 to 2019. In his new role as director of marketing, he is responsible for marketing strategies and initiatives that promote the value of the company’s high-performance digital sorting, conveying and process automation solutions worldwide. •

MARKET TRENDS

Private label sales soar during lockdown Private label products experienced startling double-digit growth during the initial period of South Africa’s lockdown. This was particularly evident during March, when a massive 27.2% increase in sales took place amidst pre-lockdown stockpiling, versus the same month in 2019.

T

his positive performance continued

PERVASIVE PRODUCTS

throughout April (19.3%), May (18.5%)

When looking at an annual performance level,

and June (18.2%), with broader

year-on-year sales growth at 10.5% up to February 2020.

Private label’s (PL) positive trajectory was also evident in terms of its annual share of the South African FMCG basket at 20.4% (end of June 2020) and a particularly strong result for Quarter 2 of 2020 at 23.5%.

These findings stem from Nielsen’s latest State of Private Label report, which shows that the PL sector now commands R63bn in annual consumer goods sales, up from R55.4bn in 2019. However, this is relative to named brands, which continue to dominate with R245bn in annual sales.

Commenting on this overall positive performance, Nielsen director retail vertical Gareth Paterson says, “It is the value for money proposition as well as the availability of quality private label brands that ensured the growth of the sector during the lockdown period. This allowed it to build on the momentum and innovation it has displayed in previous years.

“There’s no doubt that the gains made

by PL during the lockdown will continue based on the increased consumer

the Nielsen report reveals the pervasiveness of PL brands, with an average of 486 of these items per retail store in South Africa. Interestingly, in the 13 weeks of lockdown, there was an average of 54 more private label items on shelf.

Paterson comments, “These increased numbers reflect the investment that retailers continue to make into expanding their PL repertoires, which has driven innovation, product choice for consumers, and ultimately sales.”

Looking at evolving consumer relationships with PL, 71% of shoppers in 2019 said they compare the price of store brands with named brands, down from 80% in 2018 and 77% in 2017. This shows a decline in the pure price comparison factor when consumers choose between the two.

An analysis of the performance of specific PL categories saw frozen and canned groceries along with personal care products emerging as winners, with 61% of consumers saying they are buying more of frozen and chilled foods versus 12 months ago, followed by 54% who are buying more personal care products in PL and 51% who are buying more PL products in canned and packaged groceries.

the same in the third and fourth place.

Within the specific 13-week lockdown period, the top 10 private label categories ranked according to combined sales, market share and growth saw meat (raw and refrigerated) followed by milk and refrigerated dinners as the best performers.

NO LONGER A BRAND WITHOUT A NAME In terms of South Africans embracing the so-called ‘no-name brand’, it’s clear that the lockdown period has had a visible and significant effect on accelerating the growth of these products.

Paterson states, “The quality of private label goods is no longer seen in a negative light. South African consumers now consider these products as worthy alternatives; even though this is one of the most trying and financially testing times they have ever experienced.

Based on this deepening relationship, we expect a continued upward trend in the purchase of PL products and will see these items taking a greater share of consumer baskets.

“The perceived line between PL and branded goods is blurring. The key is to

exposure to quality retailer-owned brands.

WHAT’S IN THE TOP 10?

understand shifting consumer behaviour

This will drive longer-term adoption for

Within the top-ranking PL products over the

and providing shoppers with quality,

PL in many instances, as once consumers trial these products, they appreciate the quality and price competitiveness of these goods.”

last year, ready-to-eat bread rolls showed the biggest increase with a 32% year-on-year growth in sales; while desserts, cakes and sweet products, and refrigerated dinners were

value for money offerings that will help offset consumers’ growing financial challenges, no matter which sector you play in.” •

October 2020 | Food Review

13

I N D U S T RY TA L K

Addressing the new normal of factory automation Food and beverage companies can now set the course for the time after the COVID-19 pandemic using automation to boost competitiveness and productivity.

Manufacturers should focus their resources on four market-driven perspectives: workforce, product quality, flexibility and sustainability.

T

he pandemic posed immense challenges to companies of all sizes across all industries. According to

Deloitte Global, food and beverage (F&B) companies are facing significantly reduced consumption and disrupted supply chains.

How can manufacturers adapt their business strategies and production processes, factories and machinery to

“F&B companies that want to prepare for the future should be appraising the opportunities and possibilities that innovative robotics, sensor technology and holistic automation approaches provide”

the new circumstances – both in terms of

outdated procedures and to use automation with the aim to boost productivity, efficiency and quality.

F&B companies that want to prepare for the future should be appraising the opportunities and possibilities that innovative robotics, sensor technology and holistic automation approaches provide.

This project should consider four key market drivers and perspectives: workforce, product and packaging quality, production flexibility and sustainability.

Automation in this context does not only mean robotics or artificial intelligence, but a well-thought-out overall structure of fixed, collaborative and mobile robotics; monitoring and control technology, sensors and vision technology tailored to the respective production requirements. The various stakeholders and market drivers should not be considered in isolation, but as a whole and integrated into the future production strategy.

1. Collaboration and factory harmony are key The first aspect to be considered in this respect are the employees; the workforce perspective of factory automation. Robert Brooks, Omron Europe’s industry manager for Food and Beverage, comments, “At the moment, there are millions of people employed in these sectors. This number has an enormous impact on producers in terms of costs, but also primarily in terms of the health and safety of human resources.

The pandemic has led to developments such as social distancing and tighter safety

14

Food Review | October 2020

manufacturers and customers alike. Barcode quality is one example that is a key element in many applications. Regulations from international organisations like ISO or GS1 are widely adopted, but in addition there may be further project-specific specifications driven by suppliers and customers. This leads to a need for reliable systems and tools that ensure a barcode is correct and

the pandemic and in the longer term? The current crisis offers a chance to rethink

are increasingly important for both

readable. Solutions can be adapted so they regulations that companies need to adhere to. Automation can help in overcoming this challenge while also improving security and efficiency in the longer term. An example is a cobot or mobile robot solution that can relieve employees from challenging and repetitive tasks so they can focus on more value-added and fulfilling roles.”

Daniela Moles, communication expert at Omron Solution Partner LCS Group, explains it as follows: “We carried out a project where we implemented a fully-automatic system for the handling of heavy rolls of fabric that weigh up to 30kg. These rolls were previously handled by humans. Automating this exhausting task meant that the company could support its employees while also boosting efficiency and productivity. The value of automation is in the mix of humans plus machines, robots and artificial intelligence. Collaboration is key.”

While robots show their advantages when it comes to speed and accuracy, human colleagues can take care of business-critical issues, customer communication and daily individual tasks. Regarding the important aspect of return on investment, companies should increasingly focus on releasing the human labour to do value-added tasks, which is absolutely crucial for producers going forward. Collaborative and mobile robots work alongside their human colleagues, assisting in lifting or transporting goods, material and also fulfilling tasks employees

can also check pack design aspects and package integrity and completeness. Alberto Giordani, product and project manager at Omron Solution Partner Alfacod, explains, “Innovative solutions can understand the quality grade and if it’s decreasing before it’s too late. They can therefore plan preventive maintenance actions to avoid potentially costly errors. In the food industry, it is useful to check labels while they are printed by a thermal transfer machine with an integrated barcode verifier on the printer. Customers, especially large distribution companies, want to receive only products with the correct information, labelling and barcodes.

If this information is wrong or incomplete, they might return the goods or levy a fine on the supplier.”

Information taken from the packaging in the form of codes is also becoming increasingly useful for consumers at the point of purchase. When reading the code at a selfscanning system or the retailer, as seen at larger retail stores, they can get information about allergens or other specific ingredients such as gluten. Consumers are, to ever greater extent, taking an interest in information such as country of origin. Manufacturers want to engage with consumers via information provided on the item.

There is a close link between automation and traceability, ultimately protecting the brand reputation of the producer and

can’t do because of distance or safety rules.

reducing costs. Omron’s Brooks adds,

2. Product quality and traceability play an

solution using vision systems or RFID, linked

increasingly important role Product and production quality as well as traceability are further aspects that

“Another simple example is a verification into the production management software, can help to reduce issues connected with false codes or labels.”

I N D U S T RY TA L K

3. Flexibility as the engine of future

can be customised with special add-ons

to work better and implement sustainable

food manufacturing

and accessories that allow for even more

actions to achieve a sustainable future,”

Whereas in other industries “batch size 1”

flexibility. The latest solution from

says Brooks.

(also known as “lot size 1”) is one of the

Omron combines cobot and mobile

trending topics and goals for manufacturers,

technology to offer a mobile manipulator, or

technology is Omron’s Sysmac AI Controller,

the food and beverage industry is still very

MoMa solution.

a smart artificial intelligence solution

closely connected to volumes, but it should

One good example of innovative

that collects, analyses and utilises data

still be a priority to act in an increasingly

4. On the way to sustainable

on ‘Edge’ devices within a controller to

flexible and agile way, to fulfil growing

food manufacturing

prolong equipment longevity and detects

customer demand and changing regulations.

According to PricewaterhouseCoopers,

abnormalities to prevent failures. It

three-quarters of supermarket customers

combines control functions of manufacturing

provide companies with valuable support.

want to buy products with as little packaging

lines and equipment with AI processing at

Moles describes an LCS customer producing

as possible. Packaging also protects the item

manufacturing sites in real time.

coffee pods: “Our customer receives requests

and informs the customer, so it is a balance

for very different pods, such as normal plastic

between differing drivers. It will come as

or reusable, eco-friendly, different colours

no surprise that flexible plastic or flexible

and different sizes. By implementing a fleet of

packaging is still expected to grow in the

Looking to the future, with the additional

Omron’s mobile robots that can manage the

future. For this reason, companies in the F&B

experience of the coronavirus pandemic,

fluctuating demand across periods of time

industry must increasingly think about the

companies in the food industry are now called

or two entirely different requests, we were

materials they use for packaging

upon to take a close look at new systems and

able to help them to achieve a more flexible

their products.

technologies that will help them to reduce the

Mobile robots and flexible production lines

environment within the plant. Being able

Automation is closely connected with

5. Real-time insights are driving the food factory of the future

workload on employees, increase the quality

to adapt and evolve will become even more

sustainability. A simple and widespread

of their processes and of products, and act

relevant and important in the future.”

example, automation can control

more flexibly and sustainably. They need to

temperature and pressures, ensuring

look out for smart and connected systems,

conveyor systems, whereas mobile robots

a product is correctly packaged and

combining robotics, cobots, vision and sensor

provide the manufacturer with the flexibility

reducing waste and scrap. A more detailed

technology as well as strong data collection

to move stock and consumables to the

example could be one where a producer

and analytical capabilities, human-machine

required locations at the right time. Cobots

must consider multiple variables such as

interaction and full traceability to provide

are very easy to train, easy to deploy

packaging thickness, ambient temperature

them with real-time insights for a successful

and transportable, making them a useful

and packaging film speeds. This approach

and customer-focused future. •

companion in achieving more flexibility.

requires a system to capture data in real

Omron mobile robots can change routes

time, analyse it and make decisions. “If we

quickly, dynamically avoiding obstacles

are able to process and read through this

or working on different priorities. They

data, we have all the guidelines in order

Many solutions still rely on inflexible

Omron – www.omron.co.za

October 2020 | Food Review

15

C O M PA N Y F O C U S

Resourceful change sustains a circular economy The Ocean Conservancy claims that every year, 8m m/t tonnes of plastics enter the ocean on top of an estimated 150m tonnes that is currently already circulating in the marine environment. It is estimated that up to 60% of sea birds and 100% of sea turtles have been found with some sort of ingested plastic, mistakenly eaten as food*.

Food Review asked Shyam Chirkoot to explain his take on fostering a green and circular plastics economy in South Africa.

S

cientific studies reveal that microplastics are contained in drinking water, imposing long-term health

hazards on human life. These concerns have been adopted into the sustainability goals of the UN and the AU. Environmentalists and concerned bodies are waging war on plastic packaging, with some countries banning single-use plastics and introducing other tough restrictions.

Despite this, plastic has a very important role in the functionality of packaging, and the lack of a suitable green, economical alternative makes plastic a necessary evil, at least for the foreseeable future.

There is an urgent need for a radical change in manufacturing, particularly in the packaging industry. Many countries have adopted the circular economy (CE) model, which mimics the biorhythms of nature. Waste is seen as having value and as a resource for another process.

True economic circularity may resolve the problem as well as create other opportunities, but requires ownership by all players.

Accordingly, the South African government adapted its National Waste Management Strategy (NWMS), bringing in CE centrally to waste management, and introducing the requirement of Industry-Managed Waste plans, including the packaging industry.

Evident from the latest State of Waste Report (SOWR) and the NWMS, much is happening at the regulation level and Extended Producer Responsibility (EPR) level. Weak governance,

16

Food Review | October 2020

an uninterested South African public attitude

There appears to be conflicting thinking on

towards waste management, and inadequate

how to move forward. A typical example is a

budget provision are some of the recent

retailer’s recent change in packaging from a

challenges (SOWR, 2018).

plastic tray to highly-absorbent cardboard. At

Whilst the revised NWMS has included

face value, this appears to be a “green” move.

the circular economy model centrally to its

However, it has moved from a 100% recyclable

strategy, it has also introduced new Industry

material to a board that, once contaminated

Waste Management Plans, including paper

with food residue, may not be recyclable,

and packaging, considered priority waste,

having then to be landfilled or composted.

amongst others. (DEA, 2019, National Waste

South Africa ranks very high globally in plastic

Management Strategy, p.28-33.)

recycling performance, whilst we do not yet

Clomark, a prominent manufacturer of

have adequate composting facilities, and

printed packaging, and its top management

landfilled sites are near capacity. Hence this

is passionate about environmental initiatives

packaging initiative may not only have taken

and has been proactive in this regard for

away the recyclability of its packaging but may

almost 20 years, thus becoming a front-runner

place further pressure on landfilled sites as

in adapting to a CE model.

well as on further deforestation for board.

A FLURRY OF CHANGE

PLASTICS, THE NECESSARY EVIL?

Countries are adopting varied approaches,

Packaging SA states that “packaging is an

with many recently restricting or banning

essential part of modern life, allowing people

the use of “single-serve” plastic packaging.

to consume fresh, uncontaminated food and

Large corporates such as Coca-Cola, Nestlé

beverages” (Packaging SA, 2017). Plastics are

and PepsiCo are under pressure to modify

highly environmentally-friendly when correctly

packaging to make it more recyclable,

disposed of. The alternatives to plastic require

reusable or compostable. There is growing

more energy to produce and could almost

environmental concern in many countries,

double greenhouse gases.

including South Africa, with some of our

Economic and social needs drive recycling in

customers approaching us for alternative

South Africa. Recycling performance compares

“green” packaging solutions and innovation.

well with many developed countries, largely

C O M PA N Y F O C U S

due to an active, large informal waste sector.

workplace as well as our homes to enable self-

alternatives such as sugar, salt and wheat by

In 2018, 46.3% of plastic waste was collected

composting. This brought about a whole lot

many customers.

for recycling, with Europe at only 31.1%,

of awareness in the choice of packaging when

placing South Africa as one of the best global

shopping. More employees are showing interest

design initiatives. Release liners, for example,

mechanical recyclers. The statistics show that

in this initiative, and separation at source is

are largely landfilled in SA. However, should

recycling of plastics in SA has been steadily

growing, not only by Clomark employees but

these be collated from the various packers,

increasing since 2009. (Plastics|SA, 2019). There

also by related parties.

these may be recycled. We are in discussion

is little separation at source (S@S). Waste

We are excited about our latest investment in

We work very closely with key suppliers in

with our key customers on the subject.

pickers perform the sorting, moving them to

solar energy, which would power a considerable

reclaimers or recyclers, at minimum cost.

portion of the plant, playing our part in the

FUTURE OUTLOOK

reduction of greenhouse gases. The sun is the

The circular economy concept is relatively

foreseeable future. Plastic packaging

best source of “free” energy, and our objective

new to South Africa and will require

preserves and protects its contents, providing

is to get off-grid as far as possible.

significant effort from all stakeholders to

Plastic is here to stay, at least for the

tamper-evident properties, all of these

achieve true circularity. Recycling may not be the ultimate answer to CE, however being a

than alternatives, having high recycling rates

PACKAGING DESIGNERS NEED TO WORK THEIR MAGIC

in South Africa, and a source of recoverable

As far as possible, Clomark works directly

to maximise diversion from landfills.

fuel and energy. Packaging designers and

with clients’ designers and brand owners

technologists need to make informed material

to establish product designs that are

to address environmental performance in

choices, considering reusability or local

environmentally-friendly. Key consideration

product design and development will find

recyclability alongside functionality, thus

factors are a reduction in the volume of

it increasingly difficult to compete in the

promoting economic circularity.

packaging, cost benefits, and the use of

global market”. Packaging designers need

recyclable materials. The packaging designer

to consider the post-service activities

CENTRALISING SUSTAINABILITY: THE ISO14001 ENVIRONMENTAL STANDARD

is crucial to the success or failure of the CE

of the packaging, bearing in mind that

performance, as material choices and quantity

recycling may not always be the best option,

(shape, dimensions, etc), will ultimately

environmentally or economically. •

Clomark saw the need for responsible

determine downstream success or failure.

important to consumers. It is much cheaper

environmental practices and the modification

Packaging SA compiled and released the

of its manufacturing processes to support

“Design for Recycling for Packaging and Paper

environmental sustainability as early as

in South Africa” in 2017, which provide technical

2001. Accordingly, we included best practices

information on the various materials used for

into formal business management systems

packaging, recyclability information as well as

and became certified to the environmental

material alternatives. It is, however, evident

standard ISO14001 shortly thereafter, along

that many packaging designers are unaware

with our quality certification to ISO9001 and

of the document, and we encourage them to

automotive standard IATF16949.

utilise these guidelines in terms of a CE effort.

Every environmental aspect and related

Whilst many types of plastics are recyclable

impact is carefully considered, quantified and

in South Africa, many complex designs in terms

supported by dynamic improvement plans to

of various different plastic layers coming

reduce the impact on the environment. Waste

together to form laminates then render them

streams from manufacturing processes are

unrecyclable. Designers need to consider this,

segregated and handled individually, with

alongside functionality. Local R&D is close

emphasis on waste reduction. Plastics, paper

to making a breakthrough in a recyclable

(which includes board) and metals are recycled

alternative to complex laminates.

as much as possible. Hazardous chemical waste

Packaging SA states that “companies failing

References *(Ocean Conservancy, 2020).

ABOUT THE AUTHOR SHYAM CHIRKOOT is the managing director of Clomark.

Clomark – www.clomark.com

We encourage our customers to

inherent in printing processes is carefully

relook their product formulations that

handled and disposed of by certified waste

require complex packaging. A possible

companies. Inks and chemicals are handled in a

modification of active ingredients

compliant chemical store. Costly certainly, but

could very well simplify packaging

it’s about doing the right thing after all.

design, as we have seen in the past.

We have been enthusiastic this year in

South African strength, it makes total sense

Microbeads used in body scrubs, a

striving towards “zero waste” on a personal

growing contaminant of water, have

level. Bokashi bins were introduced in the

been successfully replaced by organic

ADM – www.adm.com

October 2020 | Food Review

17

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

Don’t let your tempering and defrosting solutions let you down PHT has carved a niche in the local food hygiene arena with specific emphasis on workable solutions for the meat and poultry industry. Maryke Foulds attended its latest virtual session where the science behind freezing, tempering and thawing was under discussion.

P

rofessor Elana Buys of the University

During thawing the main considerations

The innovative Climajet defrosts frozen

of Pretoria explained that freezing is

are to avoid overheating and dehydration of

foods very gently and without loss of quality.

a key technology that causes minimal

food. As opposed to home thawing, commercial

The air-conditioning process control system

changes to the quality of food including

thawing is done in a vacuum chamber by

and horizontal air flow guarantee uniform

parameters such as shape, weight and

condensing steam, by warm water or by moist

defrosting results with a minimum weight loss

microbial load of the product.

air that is recirculated over the food.

and natural freshness – even for solid blocks of frozen meat.

Food is normally frozen to an internal

The changes that occur when thawing food

temperature of -18°C and this temperature

depend on the speed of the thawing. Along with

must be maintained during transport and

the time the food is held close to its freezing

to about -1/0°C before it can be processed.

storage which prevents microorganisms from

point, the rate of freezing and the temperature

Up to now, this has been done using a water

multiplying. The freezing process doesn’t kill

abuse during storage. This in turn determines

bath. The disadvantage here is the high water

all types of bacteria and those that survive can

the damage caused to the cellular structure and

consumption and compromised meat quality

multiply more rapidly than before freezing.

hence the amount of drop loss on thawing. For

due to leaching.

During freezing, liquid forms solids or small and large ice crystals but this process does not inactivate the enzymes found in the product.

these reasons, thawing is not simply the reverse of freezing.

Drip losses cause loss of water soluble

Frozen meat must be defrosted from –24°C

Thanks to a new steam defrosting procedure, the plants from Schröter not only decrease losses from defrosting but also reduce power

nutrients – beef losses can be up to 12%

consumption to one tenth. The deep-frozen

During quick freezing, ice crystals are

thiamine, 10% riboflavin, 14% niacin, 32%

meat blocks are stored in mobile frames

smaller, resulting in less damage than a

pyridoxine and 8% folic acid. Drip losses

on several layers for this purpose. Steam is

product frozen slowly. Freeze thaw stability

also form substrates for enzyme activity and

blown in and heats the defrosting room to

is one of the important physical properties

microbial growth. The lack of proper cleaning

the required set point, ensuring a uniform

relating to the substance that allows it to be

or blanching can result in pathogenic spoiling.

distribution of heat. Fans ensure that optimal

frozen and then thawed without damage to its

It is critical that temperature abuse must

heat distribution is guaranteed through

structure or properties.

not take place in the cold chain. If it does

horizontal air flow. Insertion sensors directly

occur you must check quality paraments and

underneath the surface of the product and at

microbiological activity.

the core of the product control the uniformity

They remain active although in a reduced rate.

Freezing prolongs the shelf life of products by slowing microbial growth and enzyme activity. In general the lower the temperature

Microbiological contamination of food before

of the defrosting process. The system always

within the frozen storage, the lower the rate

freezing is caused by inadequate cleaning of

operates within the optimum range so that

of microbiological and biochemical changes.

food. Inadequate blanching has a pronounced

excess temperatures and germ growth in the

Relatively high storage temperature of between

effect during this period and can permit growth

defrosting goods can be prevented.

-4 to -10 C have a greater lethal effect on

of psychotropic spoilage and pathogenic

microorganisms than lower temperatures

microorganisms.

BENEFITS OF USING THE CLIMAJET TECHNOLOGY

DEFROSTING SOLUTIONS FROM SCHRÖTER TECHNOLOGIE

• Uses high quality brand products like Allen

Jens Wittig’s presentation on Climajet

• Less defrosting weight loss, compared to a

of -15 to -13.

Different kinds of microorganisms vary in their resistance to lower temperatures.

When frozen food is thawed using air or

Bradley, Festo water bath

water, the surface ice melts to form a layer of

offered an insightful look at the defrosting of

water. Water has a low thermal conductivity

different food products. The technology offers

• Good microbial status

and a lower thermal conductivity than ice. The

individual air flow systems for processes

• Energy savings

surface layer of water therefore reduces the

throughout the entire production chain – from

• Flexile use of defrosting room (defrosting,

rate at which heat is conducted to the frozen

defrosting through to cold smoking, maturing,

interior. The insulating effect increases as the

and post-maturing.

layer of thawed food grows thicker.

drying and cooling storage) • 100% batch traceability by means of process visualisation • Hygienic design • CIP cleaning system is standard on every installation.

DEFROSTING AND TEMPERING SOLUTIONS Sairem’s Mathieu Deschamps looked at how microwave and radio frequency energies can be used in the food processing industry for cooking or tempering deep frozen products. Recent advances have opened

18

Food Review | October 2020

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

plastic film, the cardboard or plastic box saving on labour and processing time. The equipment features a small footprint, as it replaces large tempering or defrosting rooms. The buffer stock created by the traditional defrosting duration is eliminated. Equipment capacity is highly scalable thanks to its modularity and up new applications for pasteurising,

The speed and uniformity brought by the

desensitisation, drying and boost heating

microwave and radio frequency processes

certain ingredients. Adapted solutions exist

minimise the product drip losses and

for dry goods, liquid and pastes, processed

degradation. By completely eliminating

food or ready-to-eat meals.

the weight losses caused by conventional

New industrial applications, mainly in

defrosting methods (which can represent up to

heating and drying processes have shown

10% of the ingredients to be transformed) you

outstanding results in terms of speed, quality

immediately improve your raw material yield.

control, process repeatability and energy

The payback can be as short as 6 to

control. Sairem offers a full range of solutions

12 months.

to thaw foodstuffs quickly and efficiently, while

For example, if you defrost 20 tonnes of

still preserving the organoleptic properties.

product per day, you could save close to

Unlike other manufacturers, Sairem’s offer

R80 000 per day thanks to Sairem’s

includes both microwave and radio frequency

tempering solutions.

machines, and depending on the process and

Defrosting by microwave takes from three

the characteristics of the ingredients to temper,

to 10 minutes instead of hours or days with

it will supply you with the highest performance

traditional methods, even for large food blocks.

machine with the right technology and frequency for your application.

as processing needs grow industrial defrosting equipment can easily be upgraded.

Bacterial growth will be limited thanks to the rapidity of the process. In traditional processes, frozen ingredients take hours if not days to reach the right processing temperature, with a significant risk to food safety. The final temperature is not controlled accurately and may go above 0°C. Microwave and RF tempering is complete in a matter of minutes with perfect control of the final temperature.

On demand, and for optimal food safety, tunnels allow you to separate the incoming and outgoing product flows to avoid cross-contamination. •

Ingredients don’t need to be unpacked and can be processed in the units inside the

PHT – www.pht.co.za

PROFESSIONAL INNOVATIVE SOFTWARE SOLUTION FOR THE MEAT, FOOD AND BEVERAGE INDUSTRY

OUR SOLUTIONS ARE TAILOR-MADE On premise ERP factory floor solutions Time driven stock control Multiple warehouses Industry specialists Unique serial numbers Accurate stock aging Hardware integration ( Scales, Printers, Probes etc) Forward and backwards traceability Manufacturing technologies used ( Mobile Solutions included )

CONTACT US INFO@MATRIXSOFTWARE.CO.ZA | +27 16 423 5537 | WWW.MATRIXSOFTWARE.CO.ZA

Food Review Mag template.indd 1

2020/10/07 16:58

October 2020 | Food Review

19

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

Poultry industry pushes Master Plan progress post-COVID Despite the serious impact of the COVID-19 pandemic on the local poultry industry, the SA Poultry Association (SAPA) has welcomed renewed focus on the Poultry Industry Master Plan, and praised Minister of Trade, Industry and Competition Ebrahim Patel and Minister of Agriculture Thoko Didiza for the progress to date.

A

t President Cyril Ramaphosa’s

joined forces with the African Farmers’

sometimes refreezing. The thawing of bulk

investment conference in

Association of SA (AFASA) to develop more

frozen chicken meat is only safe when

November last year, the Master

of these SMMEs.

done under very strict safety protocols.

Plan, which aims to stabilise and grow the

SAPA has increased its black-owned

Consequently, it is not illegal to thaw meat,

poultry sector, was signed by government,

enterprise membership by 433% since

but the Agency for Food Safety and Quality

the poultry industry, importers, labour

January 2020, from 18 to 96 members, with a

(ASFQ) has recently reported major issues

representatives and other stakeholders.

higher target by the end of this year. This in

with compliance. There are many tonnes

“It has been gratifying to achieve

addition to a growing network of 670 small

of imported chicken meat product that do

significant progress despite the huge

farmers who benefit from the association’s

not comply with official safety protocols

logistical and financial implications of

communication chain, which includes

and this is why thawing was included into

COVID-19, and now that the initial threat

regular briefings on industry-relevant

the Master Plan as a practice that has to

has abated somewhat, attention is being

information, and a practical monthly

be stopped. SAPA is petitioning for chicken

refocused very strongly on the Master

farmer’s webinar. SAPA is also in the process

meat to be imported in its final packaging,

Plan,” notes Izaak Breitenbach, general

of establishing a new training facility at

which would resolve these problems.

manager of SAPA’s Broiler Organisation.

Bekker High School, an agricultural school

According to Breitenbach, around R1bn of the R1.7bn investment that the industry

in Magaliesburg in Gauteng.

In terms of enhancing the regulatory

He confirmed that progress has also been made towards the designation of locally-produced chicken for state

pledged to expand capacity by 2022 has

framework and compliance, another pillar

procurement, as part of the Master Plan

already been activated, with 5% more

of the Master Plan, Breitenbach welcomes

pillar to grow domestic demand.

chickens per week being produced for

the decision by the ministers to outlaw

slaughter. By 2022 a total of 8.7% more

the practice of labelling bags of imported

African poultry is a complex and lengthy

chickens per week will be produced.

chicken with multiple possible countries of

process, but some progress has been made

origin. “This is a significant victory for food

on this pillar too, and negotiations are

empowerment front, SAPA and its members

safety, which is compromised when a single

underway with the European Union, and

are in the process of establishing 50 new

bag of imported chicken can claim to be

countries in the Middle East, as well as

black contract-grower farmers, in addition

from one of 11 possible countries, as was

SADC and SACU countries.

to the 70 who are already active and

the practice,” Breitenbach points out. “If

productive,” Breitenbach says. “We are also

anything goes wrong, you have to be able

five pillars of the Master Plan pertains

growing a programme of intensive support

to trace the origin of a meat product, as

to trade measures to support the local

for independent black farmers to achieve

is the case with locally-produced chicken,

industry. South African producers are

the full sustainable potential of their

and this ruling will help.”

entirely capable of producing to the full

“On the transformation and

businesses for integration into the value

Food safety is also a concern when it

Opening up export markets for South

Arguably the most important of the

demand of the market. The constant

chain – at present there are 25 farmers

comes to the practice of thawing imported

scrutiny of trade practices that harm the

in this programme.” The association has

chicken for reprocessing, repackaging and

domestic industry, the local economy and the South African job market is an ongoing priority. There is proof that dumping is happening and SAPA will seek remedies, including tariffs, to end these unfair and market-distorting practices.

“Our industry recently invested R1bn in the South African market with more to come, while imports have resulted in as much a R6.1bn leaving our shores to the benefit of the poultry industries of the United States, Brazil and the EU. We have to buy local and invest in our own economy, and not export jobs and money overseas,” Breitenbach concludes. •

South African Poultry Association – www.sapa.co.za

20

Food Review | October 2020

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

Natural mobility assured with new collagen extract Diana Food is a major European manufacturer and supplier of natural ingredients. With more than 25-years’ experience in the poultry industry, the company has developed a efficient process to extract collagen.

J

oint mobility issues are common, affecting millions of individuals – especially those who are overweight and

elderly. Requirements for alternative joint relief solutions will increase and become more important.

Chrondractive is extracted from chicken cartilage and studies indicate that this

CHRONDRACTIV IS …

• Food grade • Offers good water solubility • Colourless • Allergenic-free • Flavourless • Eco-friendly • Offers full traceability.

ingredient has a marked effect on joint mobility and is a standardised, patented joint health ingredient that contains a combination of

biochemical component of joints.

The efficacy of Chrondractiv was trialled

collagen type 2, chrondroithin and hyaluronic

on 37 people and showed that it decreased

acid. The ingredient is produced in France in a

the consumption of non-steriodal anti-

FSSC22000 certified facility.

inflammatory drugs by 73% and improved

Collagen type 2 is an essential building

mobility and quality of life. These double

block required to maintain the cohesion of the

blind, placebo controlled trials were

cartilaginous matrix – 50% of the solid part

performed with 1 500mg Chrondractiv daily

of the joint cartilage is constituted by type 2

intake against placebo for three months –

collagen fibres. The 12% chondroitin sulfate

with additional testing after a three month

and 1 – 2% hyaluronic acid contribute to the

period. Diana Food is available locally through

permanent renewal of proteoglycans – a major

Savannah Fine Chemicals. •

Savannah – www.savannah.co.za

October 2020 | Food Review

21

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

Maintaining top food safety with CEIA metal detectors Five Star Gourmet Foods, a premier frozen food manufacturing company, produces and co-packs so many different food products it could fill a restaurant menu.

E

stablished in 1999 in the US, Five Star Gourmet also offers product development and custom formulation. The huge variety of products seemed to make reliable metal detection

impossible. "We tested several top brands of metal detectors and

Detect . Reject . Protect

CEIA metal detectors by Heat and Control

all failed to deliver the consistent level of security we demand," quality assurance manager Marissa Myat points out. "We inspect fresh and frozen products. The temperature differences and multitude of product conditions overwhelmed every metal detector we tested."

Finally, the company decided to try the cutting edge, highperformance CEIA THS 21 detector. "Our line operators gave it the torture test," Myat recalls. "We mixed different types of fresh and frozen product in the same run to quickly expose any shortcoming but the CEIA detector passed every test. Its performance exceeded our expectations."

Five Star Gourmet now runs all its products through three CEIA detectors. "Speeds range from 150 to 450 items per minute per line, and each metal detector runs a minimum of 14-hours-aday, 5-days-a-week," explains CEO Tal Shoshan. "With a very high volume of products, downtime is not an option, and food safety is non-negotiable."

The state-of-the-art USDA-inspected facility in Ontario, CA manufactures and co-packs food products that are distributed to restaurant chains, clubs, retail chains, airlines, schools, and

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

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

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

foodservice distributors.

"Our business has been built on quality and food safety, and that's why the CEIA detectors are an integral part of our company.

Heat and Control's installation, start-up, operator training, and post-sale support have also been excellent."

"With the CEIA metal detectors, our security and comfort levels are extremely high. Their data reporting features are very important to us and the detectors are simple to operate and have been completely trouble-free," Shoshan concludes. "CEIA has been a fantastic system for our company and our customers." • Reliable metal detection is a must when dealing with frozen RTE items

www.heatandcontrol.com | info@heatandcontrol.com Cape Town +27 21 948 5934 Heat and Control - www.heatandcontrol.com

SAFoodReview_Sept2020_88.5w x 262h_CEIA.indd 1

22

Food Review | October 2020

5/08/2020 9:25:46 AM

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

Plant-based fish that makes a splash Vegan-friendly seafood is quickly growing in popularity. Plant-based Exberry colours are the ideal way to ensure these products appeal to as many consumers as possible, writes GNT technical sales manager Richard Stenning.

T

he plant-based trend is gathering pace all over the world, and African consumers are no exception. FMCG Gurus research shows 65% of consumers across the continent eat meat substitutes on a regular basis – far more than any other region.1 With plant-

based meat and dairy already well established, attention is now turning to plant-based fish.

While it still represents a tiny fraction of the global seafood market 2 , everyone from Forbes to the BBC is suggesting vegan-friendly seafood is shaping up to be the next big trend. 3, 4 Beyond vegetarians and vegans, there are plenty of reasons for consumers to explore seafood substitutes. Seafood allergies, concerns around overfishing, and health issues relating to methylmercury and microplastics are all leading shoppers to add plant-based fish alternatives to their diets.

As a result, the range of products is growing fast, from scampi and crabcakes to canned tuna and smoked salmon, and many are setting new standards in terms of quality.

Manufacturers have found innovative ways to mimic the natural flavours and textures of seafood, while many of the substitutes are high in protein, too.

Colour is every bit as important. To ensure these products appeal to consumers, it’s vital that they look appetising. Nonetheless, with modern consumers increasingly demanding healthier, clean-label products, it is essential to use ingredients they can trust.

Made from fruit, vegetables and plants with no chemical solvents, Exberry Coloring Foods provide the perfect colouring solution for plant-based seafood. While vegan-friendly fish can create technical challenges for clean-label colours, GNT has developed solutions for a vast array of stunning seafood substitutes.

Many of the current analogue products are based on soy, pea, lentil and chickpea and they are mainly processed by extrusion or created by mixing proteins with stabilising systems and a heating step. Both of these processes, in combination with high pH values, need be taken into consideration to ensure a positive result.

GNT has vast experience working with similar applications including extruded cereals and high-protein beverages, enabling us to apply that knowledge to fish-style products. For example, with extruded cereals it is important to avoid excessive processing and hold times as well as considering colour addition as late as possible in the extrusion process.

Our expertise has enabled us to overcome these technical barriers to ensure our plantbased colours can be used to perfect the appearance of everything from salmon fillets to tuna sashimi. In fact, the range covers the whole rainbow and is suitable for almost any food and drink application without compromising on the label. • References 1 FMCG GURUS 'Top Trend: Plant-Life Explored' (2020) 2 The Good Food Institute ‘An Ocean of Opportunity: Plant-based and cell-based seafood for sustainable oceans without sacrifice’ (2019) 3 Forbes 'Plant-Based Fish Is The New Vegan Trend' (June 2020) 4 BBC 'Vegan seafood: The next plant-based meat trend?' (June 2020)

GNT – www.exberry.com

October 2020 | Food Review

23

INGREDIENT TRENDS

40 years as your

reliable flavour partner

At the beginning of this year, Jenal Harduth, head of the flavour division at Foodspec and Jean-Francois Richard, Silesia’s sales director for the Africa region announced their 40-year successful partnership in South Africa.

S

for meat alternative products. They are

ince then, the whole world changed

tailor-made flavours. We offer webinars and

significantly due to COVID-19. This

sensory training, technical expertise sharing,

available for fish and seafood as well.

article offers some insights on how the

personalised online meetings, including trend

• Protein-enriched food and beverages are

suppliers can support customers during this

presentations and new product presentations.”

The health crisis has also generated changes

challenging time.

a growing segment of the market where Silesia offers many flavour concepts, such as

“From the beginning of the crisis we aimed

in consumption habits. Consumers look for food

enriched snacks and collagen drinks.

to guarantee the supply of our products to all

products that they can store in case of shortage

• Latest flavour developments targeted to

our partners and customers,” says Richard.

of supply. They care about their health and

SA consumers include the culinary chicken

“Strict preventive hygiene measures were taken

would like to buy food or beverages that have a

flavour range or the ethnic-inspired

in all Silesia production facilities and a high

positive impact on their immune system.

Mexican Latino profiles. For your specific

raw materials stock policy made it possible to produce all orders in time.”

“It was very important for us to go on delivering high-quality flavours. Silesia means premium German quality and we don’t want

Home becomes the new place to endulge

optimisation, portfolio harmonisation or

answer these trends:

technical support. •

• Baking mixes for “cake in a mug” and a delicious and indulgent instant dessert range

to compromise on this,” Harduth explains.

• Unique cranberry, pomegranate and veggie

“Foodspec and Silesia maintain a high level

flavours offer an authentic profile for the

of service and all departments at Silesia in Germany including sales and marketing,

requirements, Foodspec offers cost

yourself. Silesia offers flavour concepts to

healthy drinks • Silesia´s Veggie Tool Boxes offer flavour

creation, application and sensory continue to

systems to mask protein off-tastes and

be fully operational and are available to design

provide authentic beef and chicken profiles

Foodspec – www.foodspec.co.za

Silesia & Foodspec Your reliable flavour partners

www.silesia.com

24

Food Review | October 2020

www.foodspec.co.za

We bring colour into view!

Compact pressure sensors and switches with 360° custom-colour status display

256 colours Individually selectable: Measurement in progress Sensor switching Process malfunction

15 cm

Compact design

Hygienic adapter system

Adjustment via smartphone

R4 709.00 VEGABAR 39 G½"

www.vega.com/vegabar

Yeast extract is a clean-label ingredient and helps in restricting the use of artificial raw materials.

INGREDIENT TRENDS

Yeast extract: a key ingredient to develop cheese analogues Consumption habits are evolving – especially when it comes to animal-based foods. A growing number of consumers are replacing these items with plant-based alternatives and this shift represents a growing market where yeast extracts are a perfect solution for food formulators to build on taste.

D

airy substitutes are dominating the global market for animal product alternatives or

substitutes. In 2018, this market was worth $17.3bn. It is forecasted to reach $29.6bn by 2023 1. The cheese substitutes market is still at an early stage, representing in 2018 an average of 11% of the plant-based market ($445m).

Nevertheless, it is growing fast with an estimated CAGR of 8% (2015 to 2021) 2 , and the number of products launched each year gets bigger (134 vs 219) 3 . The two markets launching the largest portion of these products 4 are North

WHAT ARE THE CHALLENGES LINKED TO DEVELOPING CHEESE ANALOGUES?

yeast extract. With a wide spectrum of

Cheese may be one of the most difficult

the right taste.

products to replicate since it has a wide variety of flavours and textures.

Depending on the type of cheese, its use, texture, smell, and melting ability will not be the same. This can be a real challenge to product formulators when developing cheese substitutes with these flavours and properties. Some raw materials such as soy can bring off-notes which must be neutralised.

Consumers expect the nutritional

America and Europe.

profile of the cheese analogue to be

WHY ARE CHEESE ANALOGUES SUCH A CRAZE?

regarding calcium content. It also has to

As consumers adopt special diets

clean label in the ingredient list.

without lactose, or vegan and flexitarian options, many of them are looking at healthier diets. Consumers perceive cheese analogues, often based on oilseeds or nuts, as nutritionally interesting and healthier than regular cheese. Oilseeds, for instance, are a source of unsaturated fatty acids.

Additionally, cheese analogues can present other benefits such as being free from GMOs and/or allergens; lower

equivalent to dairy cheese, especially perform with regards to naturalness and Depending on the country, the naming of cheese analogues can be challenging since the word “cheese” is to be labelled on products of animal origin, meaning the names of the substitutes have to suggest cheese without actually saying so.

ANSWERING THESE CHALLENGES WITH YEAST EXTRACT A key ingredient to help overcome these challenges in cheese analogues is

flavours, yeast extracts can be used in combination with one another to achieve Some will bring aged-cheese notes whereas others will bring specific flavours, improve smoothness or creaminess, increase the perception of savoury flavours and contribute to fat reduction.

Yeast extract is known to provide umamiboosting and balances the flavours of the recipe, and is key to reducing salt.

Biospringer’s Springer Mask 101, a yeast-based fermentation ingredient, can help neutralise undesirable flavour notes from plant proteins.

Yeast extract, as a clean-label ingredient, helps in restricting the use of artificial raw materials to build taste.

In terms of composition, yeast extract contains proteins and is animal-free.

Cheese substitutes can represent a real challenge to food manufacturers, who need to address consumers’ expectation regarding taste, pleasure and endproduct composition. With its multiple flavours, vegan status, and naturalness, yeast extracts are the perfect solution to answer these challenges – whatever the recipe or the type of application.

Biospringer is a specialist in yeast

in calories and/or salt and with a longer

extraction. It is recognised worldwide as a

shelf life.

historical key player and global producer.

With its team of food technologists, flavourists and expert tasting panels, the company can ensure total safety and high quality in its range of products. Its culinary centre is dedicated to finding technical solutions for its customers to bring good taste to their recipes in line with the current natural, vegan, and cleanlabel food trends. Biospringer is supplied locally through DanLink. • Markets and markets, Dairy Alternatives Market, 2019 Nutrikéo 2019, d’après Future Market Insights, Grand View Research, Technavio, Hexa Research & Markets and Markets 3 Innovadatabase, 2020 4 Innovadatabase, 2020 1

2

Dairy substitutes are dominating the global market for animal product alternatives.

26

Food Review | October 2020

DanLink – www.danlink.com

C O N TA M I N AT I O N C O N T R O L

Food lubricant certification – a critical health factor Recent listeriosis outbreaks, while not lubricants-related, brought food safety into sharp focus. Lubricants are an integral part of the food production process and companies need to be serious about reviewing the risk, writes Giles Cutter.

T

here is a premium to be paid for food-grade lubricants due to their specialist nature. Several companies

use inferior, cheaper products and only apply food-grade products when forced to, placing consumers at risk.

As there is no international standard for food-compatible lubricants, it is normal practice to use the US standards issued by the US Food and Drug Administration (FDA) and US Department of Agriculture (USDA). The USDA ceased registration of lubricants in 1998, and this function was taken over by the private institution NSF International (previously known as the National Sanitation Foundation).

As South Africa becomes more international, global standards such as BRC demand rigorous adherence to food safety.

Lubricants that should be used in a food production plant are known as H1 lubricants, or incidental contact lubricants.

These lubricants are not expected to, but may come into contact with food. H1 lubricants must comply with the 21 CFR 178.3570 regulation, which establishes formulary requirements for greases and lubricants intended for use in food processing and handling applications where incidental contact may occur.

Another certification, ISO 21469, is an international standard for hygienic production of H1 and HT1 products. Fuchs Lubricants South Africa is the only plant in Africa to hold this certification. Accreditations required to produce food-grade products are: • NSF H1 is the basic minimum.

This purely states that the ingredients of the lubricants are not harmful in limited quantities but goes no further.

• Halaal

with the highest safety standard and the risk can be eliminated of potential chemical or physical hazard sources in the plant’s HACCP. This is a contribution by a lubricant manufacturer to the Global Food Safety Initiative (GFSI). Safe food and beverage manufacturing can only be achieved by applying strict hygiene rules by following detailed HACCP concepts.

Lubricants (oils and greases) cannot have any adverse effects on foodstuffs. This means that lubricants, which may accidentally

• Kosher • ISO 21469.

Cassida was the first food-grade lubricant brand in the world to achieve ISO 21469 certification (in May 2008) and as such set the standard for food safety. Today the company has certified production sites in Germany and the US and its food production facilities are among the most modern in the world.

ISO 21469 certification combined with NSF H1 registration assures food manufacturers that they will always have the safest foodgrade lubricant. For customers, this means that when the food manufacturing plant is audited for food safety according to IFS, ISO 22000 or others by organisations such as the BRC, TÜV, SGS or a major customer, auditors will recognise that lubricants in use comply

come into contact with products intended for consumption, as a result of leaks which are not always technically avoidable, or the unsuitable design of equipment or machinery, must satisfy the most stringent requirements.

Purchasing a cheaper, no-name brand lubricant without the necessary certifications may be tempting, but can put a company out of business. It is quite clear that during the manufacture of food, more stringent rules are applied to achieve the greatest level of purity and to avoid cross-contamination.

A NEW ISO 21469 CERTIFICATION PROGRAMME NSF Certification Programs are accredited by the American National Standards

The CASSIDA product line that FUCHS offers is a comprehensive range of high-performance lubricants for the food and beverage industries, including fully synthetic, semi synthetic and white-oil based products.

Each products composition is optimised to ensure maximum suitability for their respective application.

The food experts of the CASSIDA Food Grade Team, or your local sales partner will be happy to assist you in finding the right products for your application which are best suited to fulfilling your particular requirements. www.fuchs.com/za E: ZA-contact-za@fuchs.com T: (011) 565-9600

28

Food Review | October 2020

C O N TA M I N AT I O N C O N T R O L

They have said that lifetime and wear

FAST FACT

Lubrication Critical Control Points Survey (LCCP) Conducting LCCP surveys at your site is an important service offering and valuable addition to your existing HACCP system.

Customers can improve food safety, rationalise their lubricants portfolio, reduce costs and protect their brand. HACCP systems are already mandatory in many countries and will become more important in the future. To support this approach, Cassida products in small packs are labelled with a dedicated colour code and sealed with special seals. This helps to prevent the use of the incorrect or non-foodgrade lubricants.

1,2,2 H1 lubricants must comply with the 21 CFR 178.3570 regulation which establishes formulary requirements for greases and lubricants intended for use in food processing and handling applications where incidental contact may occur

protection are problems, and application is difficult and problematic. This may have been the case 20 years ago, but today modern H1 lubricants are well-designed and balanced high-performance products.

By using synthetics, the user usually gets “cleaner” and safer products, superior performance, extended lubricant life and a rationalised portfolio. Invariably, less lubricant is used, there is reduced downtime, minimised waste and disposal, and extended machinery life. This results in lower overall maintenance costs and improved food safety.

Specialty products need specialty and dedicated staff in R&D, sales, production and technical support. The Fuchs Group has a strong focus on R&D with more than 400 chemists, engineers and specialists in more than 40 laboratories worldwide.

Staff are directly available and will provide services to customers with the most up-todate knowledge about products, applications and related services. This ensures excellent

Institute (ANSI). As an ANSI-accredited

customer service before, during and after the

certification body, NSF develops American National Standards and certifies products to

wafer ovens (low to very high temperatures in

internationally-accepted standards.

short periods).

Today’s H1 lubricants are high-performance

While the application of food-grade

product is sold.

Maintenance and downtime costs should never be underestimated. The correct use

lubricants does not differ from other

lubricants, based on selected technical,

of dedicated lubricants may result in higher

industries, there are more stringent

pharmaceutical and medicinal mineral white

lubricant costs but will ultimately reduce

requirements regarding hygiene

oils or synthetic base fluids.

the overall maintenance budget. The use of

This and the fact that the manufacturer

synthetic Cassida lubricants leads to better

is allowed to use designated FDA chemicals

machinery protection, longer lifetimes and

food industry do not in principle differ

only – and that the products should be

less downtime, enhanced food safety and

from those used in other industries, but

manufactured in dedicated parts of a plant – is

brand protection. •

the environmental influences may be

resulting in higher R&D and manufacturing

considerably more complex.

costs, leading to more expensive products.

and contamination.

Machinery and equipment in the

Using synthetic products, the higher price

There is a need for daily cleaning of machinery, sometimes with high-pressure

is often compensated for by a longer product

water washing and aggressive cleaning or

lifetime and lower overall maintenance costs.

with sanitising fluids. There is possible

Speaking with customers in the food industry,

contamination with active substances such as

one often encounters that H1 (i.e) food-specific

fruit juices and sugar as well as the impact of

lubricants, are viewed generally worse in

extreme temperatures, from shock-freezing to

quality than standard lubricants.

C C

ABOUT THE AUTHOR GILES CUTTER is the Lubritech divisional manager at Fuchs Lubricants South Africa

Fuchs Lubricants – fuchs.com/za/en/

Christo Coetzee Attorneys We are not just lawyers, we are part of your business and can assist you in the following areas: • Labelling and advertising compliance • Regulatory compliance • Commercial law • Contracts • Litigation

Christine van Zyl: BSc (Hons.) Biochemistry, LLB, Diploma Cosmetic Chemistry

Tel: 012 342 1930 | Email: office@christocoetzeelaw.co.za | Website: www.christocoetzeelaw.co.za

October 2020 | Food Review

29

C O N TA M I N AT I O N C O N T R O L

How to enhance foreign object identification Detection of foreign objects such as metals is a high priority for food processors for the safety of consumers and brand reputation.

A

new metal detector from Thermo Fisher Scientific enables processors to quickly and safely detect metal foreign objects 25% smaller in volume than legacy systems.

The Thermo Scientific Sentinel 1000 Selectscan metal detector

features two technologies intended to help food manufacturers achieve a higher level of safety and quality. Selectscan enables the user to select the ideal frequency, from 50kHz to 1 000kHz, and is designed to optimise the probability of detecting ferrous, non-ferrous and stainless steel foreign objects.

Autolearn rapidly guides the user through product setup to optimise operational efficiencies and detection performance to support plant production goals. Combined, these features raise the bar for safety, reducing the risk of costly contamination events, scrap, rework and recalls.

As part of the Sentinel suite of metal

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

™

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

DID YOU KNOW? Enjoy special savings when you trade in an old Thermo Scientific metal detector head or a metal detector head from any brand. Valid until 31 December 2020.

detection products, the Sentinel 1000 Selectscan metal detector is a cost-effective solution for manufacturers who value consumer safety and brand protection.

It is ideal for a wide range of food applications, including powders, grains and nuts; convenience foods; confectionery; pasta; cereal; meat, poultry and fish; and bakery products, among others.

“Quality assurance personnel are the first and last line of defense to ensure consumer safety and protect against a product recall. They often manage multiple production lines, ensuring equipment is set up for optimal detection results in a fast-moving manufacturing environment. Rapid change-overs are commonplace and the new Autolearn feature allows them to be up and running in minutes,” explains David Lamprey, senior product marketing manager with Thermo Fisher’s product inspection business. “Protecting consumers while supporting our customers’ compliance with global food safety standards and retailer codes of practice is our business priority.”

In addition to providing enhanced metal detection, the Sentinel 1000 Selectscan metal detector has an IP69K-rating for manufacturing environments

Food processors can improve safety and operational efficiencies by using metal detectors.

that require high-pressure sanitation. An easy-to-use touchscreen, detailed graphical displays for phase, rejects, quality test and detection thresholds enable easy finetuning and troubleshooting. A wide ambient temperature range

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

assures reliability. •

Thermo Scientific – www.thermofisher.com

30

Food Review | October 2020

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

Range of training options by NSF keeps food industry a step ahead Despite the World Health Organisation (WHO) declaring that COVID-19 is not known to be transmitted by food, it remains important that specific procedures, practices and rules be implemented at manufacturing facilities to minimise the risk of the virus spreading amongst the staff and contractors.

D

uring the pandemic, NSF International

training.” She says there were a number of

• GlobalGAP

continued to live up to its reputation as

training sessions that had to be cancelled and/

• FSSC 22000 version 5

a trusted name in global food safety and

or postponed to later dates in 2020.

• SIZA

its mission of protecting and improving human

NSF introduced virtual, live, online

• BRCGS Food Issue 8

health. NSF helps businesses in the agriculture,

instructor-led sessions in April, which entailed

• BRCGS Internal Auditor

processing, food equipment, restaurant and

converting all their face-to-face sessions. This

• BRCGS Validation and Verification

retail industries to navigate the food safety and

was initially a challenge, adapting to a ‘new

• BRCGS Risk Assessment

regulatory environment.

normal with online training’, but after the first

• BRCGS Root Cause Analysis

The ISO 22000 standard enables food

few sessions things took off. Clients had to be

companies to have their HACCP and food

convinced that this method was as effective as

Since August 2020, an additional list of new

safety management systems certified to an

face-to-face training, with the added comfort

training offerings has been introduced by NSF:

internationally recognised standard. The

and advantage of being in their own homes,

• Food Defence

standard is based on the principles of HACCP

being safe and not having to travel anywhere.

• HACCP Advanced

The organisation’s platform of choice in

• HACCP Refresher

as the means of ensuring that both general food safety programmes (pre-requisites) and

presenting their training is ‘Bluejeans’ –

• FSMA Produce Safety Rule – GlobalGAP Add-

the specific critical controls are identified,

for security reasons, as it can be tracked.

on Standard

implemented effectively and periodically

It also helps as they implement their ISO

• Safer2Eat for Food Handlers

reviewed. The standard uses many of the

27000 information security management

• Safer2Eat for Managers

principles of ISO 9000 to support the food

systems standard.

• Basic Hygiene and Food Safety

safety management system and to encourage continuous improvement.

“The pandemic has forced us to adapt our

What you can expect from our training:

approaches and find solutions that are a win-

• Access to industry and subject matter experts;

win for everyone. In addition to implementing

• Relevant, interactive and applied learning;

accreditations, licenses and certifications

virtual training, they also dropped the cost of

• Comprehensive course materials that

including ANSI, IAS and UKAS. Even during

courses, to make them more affordable.

may include electronic presentations,

The organisation holds more than 75 unique

the hard lockdown period of the COVID-19

workbooks and tools;

pandemic, NSF sprang into action world-wide

In 2021 NSF Africa will be offering both face-to-

• Solid networking opportunities;

– also in South Africa – to continue with its

face and virtual training

• Certificate of Accomplishment or

training programmes.

It is currently presenting the following list of

Certificate of Attendance;

Training supervisor Sonia Brown says NSF’s

training options:

All NSF assessors are qualified

training programme was affected by the

• HACCP for Processors

food industry professionals,

pandemic both negatively and positively. “We

• Principles of Internal Auditor

recruited from leading

had to deal with a ‘slow’ period at the beginning

• Food Fraud

manufacturers and retailers. •

as clients and trainees were not familiar

• R638 Regulation

with doing things virtually or trusting virtual

• Root Cause Analysis

NSF International – www.nsf.org

GLOBAL FOOD SAFETY TRAINING SERVICES TO MAKE YOU STAND OUT! Learn more, by visiting: www.nsfafrica.com/training FS_South Africa Training Print-Ad-177x65mm.indd 5

10/7/2020 5:36:16 PM

October 2020 | Food Review

31

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

Training in the midst of a pandemic With the world in the grip of a pandemic, food handling organisations are bravely pioneering the way forward. Food Review spoke to Annelie Coetzee, a pioneer in digital and online training, on how organisations can ensure that employees safeguard their own health while also processing and handling food products hygienically and in a foodsafe manner.

T

he real heroes are food manufacturers that maintained food safety and hygiene training

programmes under difficult circumstances and proactively worked towards developing a solid food safety culture despite unusual circumstances.

As face-to-face training poses a COVID-19

FAST FACT: Who would be regarded as food handlers? Those who handle food and food contact surfaces; consequently those packing PET trays on a conveyor are also seen as food handlers.

transmission risk to employees, food handling organisations are reverting to virtual instructor-led training or workshops.

The question is often asked: “Will this be as effective as a face-to-face intervention?”

The answer is an indisputable yes. There are some considerations for both the tutor and the trainee, such as using a suitable platform with adequate functionality, internet availability and speed, hardware and software requirements and the technical ability of the trainees and tutor.

The food industry has figured out how to maintain training programmes during the COVID-19 restrictions, which raises a second issue. Who needs food safety and food hygiene training? Food handlers and those who supervise them must be trained

handling areas. Hand sanitisers must be foodgrade and applied correctly to maintain hand hygiene. Food handlers must be trained in potential contamination of food as a result of wearing personal protective equipment and also in the correct use of hand sanitisers.

Managers also need training as they are decision makers who must be aware of the impact of their decisions on food safety and

in the hygienic handling of food and should recognise potential food safety hazards in their working environment. These employees must be aware of the inherent food safety hazards associated with their food products and the food manufacturing processes.

COVID-19 regulations require the wearing of PPE for the protection of employees. Those working in the food industry must be aware that PPE could potentially be a source of contamination, e.g. if not well-maintained could introduce physical contamination.

The wearing of masks or face shields causes the food handler to touch the face area and mask and that could introduce pathogenic micro-organisms into the food

must have understanding of their liability.

Regulation 638 of 2018, published under the Foodstuffs, Cosmetics and Disinfectant Act, requires that the person in charge (PIC) be trained in the principles of food safety, food safety practices and procedures.

Both national and international standards for food safety, e.g. SANS 10049, SANS 10330 and ISO 22000 (used in the FSSC 22000 certification scheme) require competence of individuals who handle food or who perform activities that may have an impact on the safety of food handled. This would include competence of hygiene auditors and food safety auditors and is therefore not limited to operational staff directly handling food products or food contact surfaces.

Annelie Coetzee Consulting has developed course materials for highly-interactive and informative training interventions that are designed to equip food safety teams, food handlers and managers of food handling facilities as well as meeting training requirements of food standards.

In addition to formal training, food handling organisations should not underestimate the value of one-on-one training or coaching in the workplace by skilled employees. This contributes immensely to staff competence and should augment formal group training or workshops.

Don’t forget about the paperwork. Training records have to be maintained to provide evidence of conformance with the training requirements of these standards and this must clearly reflect the competence status of the trainee. •

Annelie Coetzee Consulting – www.anneliecoetzee.com

32

Food Review | October 2020

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

Get the most value out of your lab test Laboratory testing is an integral part of the food industry whether for certification purposes, by consumer request or just for personal security.

In this article, we asked Daisy Khumalo to explain why testing is so important during the pandemic.

B

The testing landscape is subject to challenges – more so during this pandemic.

MLS ensures that the correct testing is done, timeously and in the correct sequence to cover all food safety risks. All sampling and testing schedules are drawn up in a riskbased manner.

The higher the volumes produced, and the higher the product risk, the higher the testing

esides the obvious reasons for

intervals should be, while lower volumes

continuing with laboratory analysis,

could have an adverse result on sampling

there are a few things MLS can offer its

plan development.

clients to help them get the most return and

The most general testing frequencies range from daily, weekly, monthly and even quarterly. “We recommend that clients’ testing schedules reflect their risk. It is always better to test those organisms that pose a real risk to the facility. This will give you a true reflection of the status of the facility. I would recommend that you increase the test

value for their money, she points out.

“We offer all our clients independent sampling. Our team consist of highly-qualified technicians who will go to your facility and take samples, including food, swabs, water and air plates, amongst others. If you don’t want to make use of the independent sampling, we can simply collect your samples.

“We also assist our clients in developing sampling and testing schedules that will ensure that they conduct the appropriate tests at the correct intervals. This will ensure the most effective results, offer the best value in the long run and is cost-effective,” notes Khumalo.

“The higher the volumes produced, and the higher the product risk, the higher the testing intervals should be”

MLS is a SANAS-accredited laboratory Group. Its methods enable the laboratory to submit prelim results within 48 hours and final reports within five working days. The laboratory also offers the following: • Trend Analysis • Qualified and experienced scientists and analysts – covering a wide range of microbial and food related analyses • Independant sampling.

frequency to twice monthly in such an instance. To test for the whole spectrum of organisms I would suggest testing quarterly or even better, monthly.

“We support the industry to produce the safest food possible from the safest facilities. Effective sampling plans and independent sampling is one of the ways we try to support the industry effectively,” she concludes. •

MLS Labs – www.mlslabs.co.za

MLS National Laboratory Services and Supplies

Services we offer:

Midrand Cape Town

mlslab

34

082 853 2247

mls_labs_

Food Review | October 2020

info@mlslabs.co.za

ltlgroup

Microbiological Chemical Organoleptic Nutritional Aflatoxins Allergens Independent Sampling Trend Analysis

Effluent Water Pesticides DNA Residues Shelf-Life Swabs/Food Analysis Assist with sampling plan development Pathogen Reduction Programs

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

A new era in low-energy processing Tetra Pak has launched a new, first-of-its-kind low-energy processing line for juice, nectar and still drinks (JNSD). It is said that the technology will take beverage processing to new efficiency levels.

T

his revolutionised process treats beverages in two separate streams using a combination

of pasteurisation, filtration, and ultraviolet (UV) technology – which are aseptically blended together into the final beverage.

Instead of pasteurising the whole volume of the product, the new production line separates out water and pasteurises only the concentrate: water is treated separately with filtration and UV light, which require a lot less energy.

The company highlights that the new JNSD line enables processors to reduce energy consumption by up to 67%, while water consumption used for cleaning-

Tetra Pak’s new line for JNSD with aseptic blending

in-place, sterilisation and product change-over is cut up to 50%.

A pilot test on the new line found that it decreased water consumption by 50%, surpassing an internal target set at 25%.

It also reduced water used in cleaningin-place (CIP) and sterilisation-in-place (SIP) by about 50%.

Scientists and processing engineers set ambitious goals for rethinking and redesigning the JNSD processing line and in 2019 the company released a white paper outlining the production concept

illustrates how we are innovating

waste and minimise the impact on

with traditional processing methods

resources such as land and water,” the

in pursuit of more sustainable and

processing solutions innovator says.

efficient solutions.”

Norlin further notes that Tetra Pak’s

Tetra Pak has committed to reducing operational GHG emissions by at least

decision to split the existing JNSD line

40% by 2030 and 58% by 2040, from a

into two separate processing streams

2015 baseline, working with the science-

for treatment allows the company to

based targets (SBT) initiative. •

offer processing options that can help processors achieve their climate goals, and enables the industry to contribute towards global sustainability efforts.

“After many years of low growth, we see new opportunities for our customers on the horizon as people increasingly search for ways to lead a healthier lifestyle, and this trend has accelerated during the spread of COVID-19,” Norlin adds. “We hope this

The group also notes that the system volume in the new JNSD line is half that of the current solution. The line can reduce the amount of water required for product changes, cleaning-in-place, and sterilisation-in-place by 50%.

“We realised that we needed to rethink JNSD processing and find a more sustainable solution, that at the same time still provides a high level of food safety and quality assurance for our customers,” Maria Norlin, sub-category manager JNSD & other beverages at Tetra Pak, points out.

“The launch of our new low-energy JNSD processing line, ‘Best Practice Line for JNSD with Aseptic Blending’,

new production line can help customers capture the growth opportunities in a more cost-efficient way.”

Tetra Pak food and drink scientists and processing engineers set ambitious goals for rethinking and redesigning the JNSD processing line and in 2019 the company released a white paper outlining the production concept.

The company says the innovation will contribute to its overall commitments to minimise environmental impact across the value chain. Notably, 40% of Tetra Pak’s total climate impact comes from equipment used by customers.

“We are constantly striving to improve energy efficiency, reduce food

Tetra Pak – www.tetrapak.com/za

October 2020 | Food Review

35

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

Reliable technology and digital service for the beverage industry KHS will take part in BrauBeviale, held from 10 to 12 November in Nuremberg, Germany. As a reliable partner to the beverage industry, the engineering company continues to be on-site and in-person for its customers in these trying times.

T

he focus at this year’s exhibitions falls on KHS’ new and further developments in filling technology, especially those for the can and glass bottle segments. Its broad portfolio of digital

services that give customers numerous benefits is also under review.

OPTIMISATION IN FILLING TECHNOLOGY With further developments for beverage cans, KHS is meeting market demand for this container segment. The Innofill Can DVD now fills beverages while they are warm. Another important upgrade is the new pneumatic lowering device for the centring bells that further boost the standard of hygiene already inherent on the can filler. The

Decades of science, imagination, and commitment that help bring your best products to market

Innofill Can C has also optimised its production capacity. Instead of 5 000 to 15 000 cans an hour, the machine can now process up to 50 000 containers at the same time.

With Innofill Glass platform KHS is expanding its portfolio for the filling of sensitive beverages such as beer and fruit juice. The longtube filler is especially convincing with a high degree of flexibility and modular design.

Heat and Control has been on a mission to modernise equipment solutions since our founding in 1950. For 70 years, our passion for advancing the food, pharmaceutical, and other industries has guided our work.

From the machinery

we manufacture and the customers we serve, to our process breakthroughs and the partnerships we develop, we have always found new approaches, believed in bold ideas, and put people first. That is the essence of who we are and how we lead.

DIGITAL SYSTEMS PREVENT PRODUCTION LOSS When social distancing and travel restrictions greatly hamper the maintenance and repair of machinery, creative solutions are called for. With a comprehensive range of digital services, KHS indicates which efficient measures can help minimise downtimes and prevent production stops. The proven ReDiS remote diagnostic service and augmented reality service reliably assists customers to remedy faults quickly and directly by remote access – without a KHS service engineer having to be on site.

The digital monitoring of entire lines is just as smart. This made possible by the web-based Basic Line Monitoring software that assesses the line’s efficiency and pinpoints any possible errors. The German turnkey supplier also proves a reliable partner to its clients with its 24/7 Service HelpDesk. This is available round the clock for spare parts inquiries and to process any technical problems that might arise. •

KHS is exhibiting at Brau Beviale from 20 to 12 November

info@heatandcontrol.com Learn more > heatandcontrol.com/alwaysinnovating

KHS – www.khs.com SAFoodReview_Sept2020_88.5w x 262h_H&C_70yrs.indd 1

36

Food Review | October 2020

5/08/2020 9:20:48 AM

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

The Zenith Chrono Concept

A new concept in juice extraction and enzyme inactivation With over 900 employees, more than 15 000 references, 14 brands, six production facilities, and a widespread network of 10 subsidiaries and more than 90 agents, CFT Group is synonymous of quality, innovation and reliability.

T

he company designs, engineers

With short processing time and

• Low maintenance costs

and manufactures machineries and

anaerobic environment, this machine

• Quick installation and start-up.

complete turnkey lines for the food,

is extremely efficient in enzyme

Benefits:

liquid food and beverage industry. Decades of

inactivation. It is available in various

• No transfer of undesirable colour,

experience and know-how of brands in their

versions that are designed, engineered

respective sectors allow CFT Group to offer a

and manufactured to process fruits

complete equipment portfolio based on the

with and without stones, such as

• Extremely fast enzyme de-activation

most advanced technologies.

Mediterranean and tropical fruits and

• High viscosity of the final products

red fruits.

• Preservation of organoleptic

ZENITH CRONO CONCEPT

Zenith Chrono Concept gives the

black specks, moulds, pesticides and chemical into the pulp

properties of the final product

One of the most recent innovative solutions

possibility to simultaneously process

• Elimination of ascorbic acid to

is it Zenith Chrono Concept, the evolution

different varieties of products (e.g.

avoid oxidation

of the first generation of Zenith Chrono

green and red apples) with different

• Short residence time: no transient

de-activation systems. The technology

levels of ripeness without losing quality

offers several new features compared to its

in the final product.

predecessor. These include a new hygienic

heat transfer • Sanitation through CIP system • No product dilution

design, ease of maintenance, a smart

KEY FEATURES:

connection with downstream and upstream

• Compact and high hygienic design

machines (Giubileo concept cold extractor

• Modularity of heat exchangers

and refiner), high modularity and efficiency

• Extremely easy maintenance

of the heat exchanger.

• Very user-friendly management system

• No product burning. •

CFT Group – www.cft.co.za

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 2020 | Food Review

37

PAC K AG I N G P R O FI L E

Turning supply chains into value chains It was 40 years ago that Sidel launched its first commercial blower to produce PET bottles for the beverage industry.

E

xtensive PET packaging and engineering expertise, combined with unique package design and

blowing process capabilities, means the packaging supplier can strongly support the market in the use of sustainable PET for the packaging of F&B products.

In 1980, the company introduced the world’s first commercial production solution to package beverages in PET – the SBO blower for carbonated soft drinks. It has since driven many performance improvements in PET bottling technology that cover all beverage and FHPC categories, achieving huge advances in the productivity of complete lines.

Guillaume Rolland, vice president for PET and sensitive products portfolio at Sidel, explains the key values that underpin the development of EvoBLOW, the latest-generation blow moulder

by Sidel.

“With advances in equipment and support producers to differentiate their

packaging innovation, our underlying objectives are to answer industry requirements in terms of best-inclass product integrity and superior package quality – providing maximum efficiency, lower total cost of ownership and sustainable competitiveness.

FAST FACT: PET is the only plastic

packaging material that is 100% recyclable and suitable for direct food contact with closed loop bottle-tobottle recycling, ensuring a very low environmental footprint compared with alternative non-plastic materials.

products in a highly-competitive and fast-paced market.

Sidel’s commitment to packaging design also includes driving initiatives in lightweighting. This has seen weight reduction for 0.5L-format PET bottle for still water by over 70% between 1985

A key target is to ensure optimised

and 2019.

production flexibility to allow the easy handling of multiple SKUs by focusing

consistency and quality. Simplified and

Sidel’s X-LITE bottle, introduced

on energy savings and the reduction of

intuitive operator interventions, smart

in 2019, has achieved a weight of just

raw material consumption to minimise

notifications for better reactivity, and

7g for a 0.5L-format PET water bottle

environmental impact.”

reduced maintenance time contribute to

while maintaining an excellent top-load

improve productivity.

performance. This is possible due to the

EvoBLOW’s integrated equipment intelligence and responsive

very wide blowing process capabilities

maintenance services. It combines

EXPANDING PACKAGING INNOVATION AND PERFORMANCE BOUNDARIES

reactive automation with innovative

The PET packaging industry has been

FOUR DECADES OF PET BLOWING INNOVATIONS

technologies of connected machines

developing rapidly since 1980, and

In 2020, a Sidel EvoBLOW line produced

and real-time data analytics.

innovative and durable bottle design

90 000 bottles per hour (bph) on the

Unparalleled bottle quality can be

is just as relevant today. Sidel has

world’s fastest production line for

reached with the patented blowing

been instrumental in some of the

water; almost 25 times faster than

process control and self-regulation

most significant, attractive PET bottle

the SBO blower from 1980, which was

solution – the IntelliBLOWER.

designs in liquid and FHPC packaging,

running at 3 600bph.

management could lead to continuous production optimisation and easier

of Sidel EvoBLOW.

focusing on innovative packaging design

Since the introduction of the first PET

detects and eliminates bottle process

and recognising market trends to create

bottle, Sidel has been a key driver behind

deviations to ensure production

original, eye-catching shapes that

numerous innovations in the packaging

The technology automatically

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Food Review | October 2020

PAC K AG I N G P R O FI L E

“By requiring fewer raw materials and reducing waste, r-PET achieves a carbon footprint that is nearly five times lower than when using virgin PET”

Sidel has also been supporting all industry players who introduced r-PET bottles to the market more than 20 years ago.

By requiring fewer raw materials and reducing waste, r-PET achieves a carbon footprint

industry. There are currently about 7 000 SBO blowers running globally. A

that is nearly five times lower than

key focus for the company remains long

when using virgin PET. Sidel’s overall goal is to offer technologies with wider

partnerships with key packaging players and a repeat order book.

a minimum, Sidel works at keeping

From process to machine

the blowing process as optimised as

configurations, the company offers a

possible to deliver the best bottle

high level of blowing configurability

quality and performance for all types

to ensure most tailored solutions

of PET resins – virgin and recycled PET

with regard to specific market needs.

Available as a stand-alone or integrated machine, it can be combined

Combi Blow Fill for all

and ultra-clean with Predis dry-preform sterilisation, heatresistant blowing and hot-

With legislation to reduce

DID YOU KNOW?

like filling and capping in

include regular, aseptic

(ref-PET), transparent and opaque, monolayer and multilayer.

with other functionalities

types of processes. These

(r-PET), one-way and refillable PET

consumption of plastic raw materials and the

Sidel’s r-PET assessment platform contributes to this purpose, boosting the development and qualification of bottles with increasing r-PET content while committing to industrial performance.

filling, preferential heating It can be combined with Combi, an all-in-one, smart solution for production of water and carbonated soft drinks. It can also be associated with the Actis plasma-coating and filling solution to extend beverages’ shelf life and enable package lightweighting while the Combi Blow Deco ensures fast, safe manufacturing and decoration of empty containers.

UNCOMPROMISED PACKAGING QUALITY ACROSS PET, REF-PET AND R-PET In addition to work on reducing energy and consumption of raw materials to

ref-PET and the r-PET bottles have been becoming popular sustainable plastic packaging alternatives in recent years.

for flat containers. labelling and filling, as in the Super

carbon footprint, the

During the production of ref-PET bottles, a specific heat-resistant blowing process ensures optimal packaging specifications to sustain the structure of the ref-PET bottle across many uses and withstanding durability tests (washing cycles).

Sidel’s electrical mould heating allows a very accurate blowing process, ensuring highly-consistent ref-PET bottle quality. This can also be combined with Sidel capabilities in bottle design, in-house washing evaluation for refillable bottles, ref-PET

blowing processing windows to ensure consistent r-PET bottle quality while avoiding any impact of the resin quality variation due to collection methods and bottle origin.

Its r-PET assessment platform contributes to this purpose, boosting the development and qualification of bottles with increasing r-PET content while committing to industrial performance. To keep this running requires close collaboration with the r-PET value chain stakeholders and Sidel offers an incomparable expertise to accompany the entire industry into the significant change of conversion to r-PET. Through a holistic approach to PET packaging production, supply chains can be turned into value chains. This demonstrates how keeping continuous R&D efforts focused on extending the frontiers of blow moulding, continues to make an invaluable contribution to future sustainable beverage packaging solutions.

Sidel will keep on playing a fundamental role in this process by constantly innovating in order to ensure that packaging in r-PET will further evolve for everyone’s benefit: consumers, the industry and our planet. •

sorting line engineering and sustainable bottle washer solutions in the Swing range.

Sidel – www.sidel.com

October 2020 | Food Review

39

PAC K AG I N G P R O FI L E

Get more choice with innovative labels and design UPM Raflatac, a prominent supplier of self-adhesive label stock celebrated the opening of its slitting and distribution terminal in Johannesburg, South Africa last year. The Johannesburg terminal supplies innovative and sustainable paper, film and specials products to label converters in sub-Saharan Africa, writes Maryke Foulds.

J

ohannesburg is the largest market area

operation with major weighing

with the highest growth potential in the

scale manufacturers

region. Located in Germiston, the new

• Device maintenance service cycle is

terminal features both one and two-metre-

maximised and result in a:

wide slitting capabilities.

• Clean cut

The introduction of two-metre wide slitting capability enhances UPM Raflatac's service offering to provide even more MEGA (net width) services.

The expansion is part of UPM Raflatac’s

• Minimum adhesive cumulation • Minimal dusting.

• DT coating with optimised dynamic sensitivity for crisp text and good bar code scanning

programme to improve, adjust and

• FSC-certified

consolidate the company’s operational and

• Total phenol-free

service platform in South Africa. Following

• Food safety

the completion of the new terminal, the former Johannesburg and Durban terminal operations were relocated to the Germiston facility, with the Durban Customer Services also relocating to the Germiston Terminal.

• Status comparable to typical direct thermal labels • Detailed EU compliance info available in the DoC-document of the product • Products commonly used in food

UPM Raflatac now has terminals in

packaging applications and adhesives

Johannesburg and Cape Town.

are in compositional compliance with US Food and Drug Administration regulation

A NEW ERA IN LABELS

21 CFR 175.105 – Adhesives.

“DT Linerless is ideal for retail, food and logistics labelling as well as any other applications where optimal thermal printability and adhesion combined with a clean-cut is required” product appearance and to protect the reputation of your brand, it’s crucial to consider the label’s properties right from the start. There are various choices for ambient, chilled and frozen environments, with adhesive labels that offer different characteristics for moisture resistance, fatty substrates or extreme conditions.

The product environment can affect the performance of the label and discover how you can enhance brand protection by choosing the right adhesive label.

Fatty surfaces Fat on the surface of the packaging will affect the label's ability to stick and stay. The

• Good Manufacturing Practice and ISO22000

oiliness of the surface should be taken into

and a flexible and sustainable alternative

CONDITIONS THAT INFLUENCE FOOD LABEL DESIGN

Packaging shape

to conventional pressure-sensitive label

Some facts influence label performance,

materials that still offers the same scanning

products appearance and brand protection.

and traceability properties.

Choosing the right label material for your

The company has now introduced Direct Thermal (DT) Linerless. This is a label with adhesive on the reverse and silicone on top

DT Linerless is ideal for retail, food and logistics labelling as well as any other

product's environment is critical.

For the label to perform well, both the

applications where optimal thermal printability

face materials and the adhesives need to

and adhesion combined with a clean-cut

match the circumstances and conditions of

is required. The technology offers several

the product environment – from labelling,

advantages to the food and beverage industry:

transportation and storing. To ensure

• Product performance developed in co-

optimal label performance, a great final

consideration when selecting the right label.

Positioning a label on curved containers, such as jars, can be difficult. Labels may not fully stick to the surface and could lift at the edge. This can be avoided with smart label design and flexible label materials that are specially crafted for packages with irregular shapes.

Rough surfaces Rough surfaces require special attention to stick firmly to the food product or its packaging. Improved adhesion can also be achieved by carefully choosing the right label materials.

Surface tension Low surface tension on food packaging reduces the ability of a label to stick and stay.

Adhesive labels should be carefully selected to ensure they perform optimally, even when applied to low tension surfaces. Talk to UPM experts about the right label material for your product or packaging design. •

UPM Raflatac – www.upmraftaltac.com

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Food Review | October 2020

LEADING IN SUSTAINABLE FOOD LABELING At UPM Raflatac, we are labeling a smarter future and innovating for a future beyond fossils. Our holistic approach to sustainability is second to none and we are constantly challenging ourselves to develop future-proof functional and circular solutions for the global market. Courageously renewing, we are unleashing the potential in people and businesses for a more sustainable future. Join us on our journey for a future beyond fossils.

Labeling a smarter future Find the right solution for your brand at upmraflatac.com

Johannesburg Terminal Gosforth Industrial Park, Silverstone Road, 1401 Germiston, South Africa Ralph Bhengu, Country Sales Manager ralph.bhengu@upmraflatac.com Tel. +27 82 613 6447 Trevor Isaacs, Packaging Solutions Manager trevor.isaacs@upmraflatac.com Tel. +27 82 083 3954

PAC K AG I N G P R O FI L E

The fine art of printing food labels To whet consumer appetites, food labels must look inviting in the fridge, freezer and on the shelf. These items must deliver relevant information and be safety-compliant. Maryke Foulds asked Henk Jacobs to take her through the finer intricacies of successful food labelling.

F

ood labels can’t afford to fade, bleed or The substrate used in a food label can make or break a product

smudge under environmental conditions such as moisture, temperature and

sunlight. This will reduce its attractiveness and the legibility of essential consumer information.

Key to a label’s performance is the substrate selected. “Our self-adhesive printing and finishing technology can accommodate an extensive range of papers, foils and films,” explains Henk Jacobs, general manager of Lebone Paarl Labels. “Coated papers have a smooth, non-textured finish and repel liquids better than uncoated stocks, making them more suitable for food products.”

He adds, “We use stretchy polyethylene substrate for food packaging that can change shape such as squeezable bottles. This tough film has limited temperature resistance but is tear- and water-resistant. Polypropylene is stronger and more rigid and offers a higher temperature and chemical resistance. It is also tear-proof, waterproof and resistant to fading,” he points out. “It is available in various thicknesses for the production of food labels.”

In addition to quality and functionality, some clients prioritise sustainability in their substrate selection. “Modern consumers are aware of the environmental impact of packaging, so by choosing a ‘green’ substrate, you can contribute to building a brand credibility and customer loyalty,” he explains. Lebone Paarl Labels offers a range of sustainably-manufactured substrates, including a “TreeFree” paper option.

Whilst using quality materials indicates a commitment to quality overall, consideration must also be given to the standards of production. Embracing the rapid advancements in technology ensures the supplier can reliably deliver labels of uncompromised quality,

“Coated papers have a smooth, non-textured finish and repel liquids better than uncoated stocks, making them more suitable for food products” 42

Food Review | October 2020

faster and more efficiently. Clients can be

of chemicals from the ink printed on

confident that every pressure sensitive label

the packaging.

(PSL) produced by Lebone Paarl Labels is

The versatility of modern UV-flexo and digital

produced and inspected according to stringent

printing and finishing makes this a well-stocked

international standards. This well-established

supplier. The fleet of UV-flexo presses combine

company recently installed the sophisticated

excellent print quality, high productivity and

Tubescan digital strobe ++ to guarantee 100%

flexibility. The combination is ideally suited but

label inspection detection of all print defects

not limited to longer print runs of commercial

and accurate counting.

food and beverage labels, with finishings such

“ISO 9001-certification further demonstrates our ability to consistently deliver products that meet customer and regulatory requirements at

as laminating, embossing, foiling and diecutting that can be done inline in a single pass.

Their sophisticated HP Indigo digital press

an international quality standard,” Jacobs

delivers flexible high-resolution printing of up

adds. The organisation is also Foundation

to seven colours that matches gravure printing

Food Safety System Certification 22000

with HP ElectroInk silver for metallic finishes

(FSSC 22000)-certified, confirming that the

and white for sleeves.

food safety management system is compliant

“Digital is well-suited to shorter print runs

for food product labels. Furthermore, it

and for labels requiring variable elements,”

has received certification for both a Mellow

Jacobs adds. “Including security features

Colour ISO 12647 Proficient Printer and

on the labels can assist in eliminating

ImpressionProof.

counterfeiting, whilst also enabling

“Our team understands the stringent South

supply chain track-and-trace and product

African and international safety regulations

authentication for brands. The HP Indigo

regarding the manufacturing of food

press can also create individually unique

labelling,” Jacobs affirms. “Another production

labels for maximum customer interactivity.

consideration is the migration of substances

Special finishes such as foiling, high-built

from the labels to the packed foods, thereby

varnish, embossing, debossing and die-

contaminating the contents and risking the

cutting can be added in one pass to digitally-

consumer’s health.” Lebone Paarl Labels

printed labels on our versatile Abg Digicon

offers printing using low-migration inks. These

finishing line,” he concludes. •

low-odour and low-taint inks are fast-curing, have good adhesion across a wide range of substrates and are foil-blockable. They are designed to dramatically reduce migration

Lebone Paarl Labels – www.lpaarllabels.co.za

PAC K AG I N G P R O FI L E

Sustainable food packaging gets a nod Global packaging and paper manufacturer Mondi has been recognised in this year’s Austrian Green Star Packaging Awards for two sustainable packaging innovations developed using its customer-centric approach, EcoSolutions.

P

erFORMing is a paper-based packaging

properties and replacing a previous,

with special barrier coating to protect

less sustainable, packaging.

cheese slices. Mondi developed a

“We developed a mono-material film

• 70% CO2 reduction compared to plastic alternative.

special kraft paper, Advantage Formable

solution for thermoforming applications

Technical data for the recyclable

Brown, to replace rigid plastic trays. Its unique

that can be fully recycled, and still provides

thermoforming film

stretch characteristics mean it can be formed

a barrier to protect food. The new film

• Newly developed plastic film for

into a shallow tray enhanced with a special

meets high food standards, preserves shelf

thermoforming applications, which fulfil

barrier coating.

life and also helps Hütthaler to save on

all functionalities of previous multi-

This PerFORMing technology combines 80%

disposal fees due to its recyclability,” said

paper, a renewable and recyclable raw material,

Andreas Koppitz, COO of Mondi's consumer

with a 20% barrier coating. “The adoption of this

flexibles business.

package allows retailers to reduce the amount

Technical details about PerFORMing

of plastic used by 70% and the carbon footprint

• Formable paper packaging with a

by two-thirds,” says Marko Schuster, COO of

patented barrier

Mondi functional paper & films.

• Made from natural brown paper

FULLY RECYCLABLE THERMOFORMING PLASTIC FILM FOR MEAT

• Ideally suited for shallow food trays (e.g.

Mondi also reinvested the packaging for

uniform formability

Austrian meat producer Hütthaler. The

• Suitable for existing filling lines

packaging was designed for recycling while

• Results in 70% less plastic used

(Advantage Formable Brown)

maintaining optimum barrier

for cheese, meat or fish) • High symmetrical stretch for

compared to rigid plastic trays

material structures • Completely recyclable through the use of a mono-material • Significant improvement of the CO2 balance compared to existing packaging is possible up to 50% • Suitable for packaging products with excellent sealability requirements, as top and bottom film are made of the same material • Gives food a longer shelf life due to a unique gas barrier. •

Mondi – www.mondigroup.com

October 2020 | Food Review

43

PAC K AG I N G P R O FI L E

Zero cooling for high-quality PET containers With 40 years as a supplier of 1- and 1.5-step injection stretch-blow moulding machines and moulds for PET containers, Nissei ASB is rewriting the way we think about traditional PET processes, says Paul Atkin.

T

he company recently announced a twist

applied in conjunction with any temperature

standard PET resin grades are perfectly capable

on its basic moulding process. Termed

optimisation. This renders the injection mould

of producing stunning results.

Zero Cooling, the technology focuses on

available for the next injection cycle.

improved product quality at increased production rates.

In standard 1-step moulding, cooling time

PREFORM DESIGN

represents a significant portion of the total

Zero Cooling takes the approach of designing

machine cycle time. Zero Cooling sees an

the preform as small as possible with an

grabbing productivity claims often results in

average 35% reduction in overall cycle, leading

increased wall thickness. Past practice for

a container that is unsuitable for use or with

to an average 1.5 increase in output. Due to a

fast cycling has been to design the thinnest

marginal product quality. A rule of thumb in

revised preform design, container visual quality

possible preform targeting the shortest

this industry is that the quality of container

is increased, and physical strength is improved

possible injection/cooling time. With a given

often tends to be inversely proportional to

by an average of 15% over standard moulding.

weight, the preform becomes longer. Shifting

Moulding demonstrations with headline-

cycle times, i.e. productivity increase equals quality decrease.

Many machines use some form of post-

the preform design priority in this direction

moulding cooling. The target with Zero Cooling

nearly always results in lower strength and

This is due to the classic approach to

is to eliminate the use of cooling time within the

process instability.

faster cycles of designing the preform as

injection mould, to the extent that the preform

thin as possible. While improved cycles are

is at the limits that can be safely de-moulded.

achievable, it has the adverse side-effect of

A very hot preform could stick to the

Preform thickness no longer dictates cycle time as the preform is cooled outside of the injection mould. This allows shorter, thicker

creating an unstable process with reduced

injection core or deform during mould ejection,

preforms that provide increased stretch ratios

product quality. Central to ASB’s challenge

causing a defect or machine stoppage.

while the additional thickness ensures greater

developing Zero Cooling was to raise the bar

Depending on the requirements of the preform

temperature stability throughout the preform

on quality, but to do so within significantly

shape, injection cores are specially modified

as heat transfer occurs more easily in both the

shorter cycle times for containers that readily

to provide a safe and easy release and, where

vertical and circumferential directions during

meet or exceed specifications.

possible, preform draft angles may be modified

transfer to the conditioning station.

as required to avoid problems.

ZERO COOLING

In all ASB products, preforms are moulded

When PET undergoes biaxial orientation at the correct temperatures and ratios, its yield

With the Zero Cooling technique, preforms

in a vertical orientation, giving a natural

strength and stiffness increase by around 50%

leave the injection mould immediately

advantage for the Zero Cooling technique by

to 60% axially and by around 160% to 250%

after completion of filling and packing with

avoiding the possibility of bending that might

circumferentially. Gas barrier is also increased

no allowance for cooling time. Items are

occur in a horizontal system and enabling the

by 50% or more. Proper ratios greatly assist to

transferred to the preform conditioning or

safe transfer of very hot preforms.

stabilise and control the stretching process,

cooling station where the necessary cooling is

resulting in higher quality and stable moulding

CRYSTALLISATION If molten PET resin is cooled too slowly, it

from minimum resin weight.

Since Zero Cooling allows designers to now

will crystallise, becoming hazy or white and

focus entirely on optimising the stretch ratios

its physical properties will change, making it

toward container quality, container strength is

unsuitable for container moulding.

maximised, and moulding stability is enhanced,

Competitors might select specially-

even where factory infrastructure is not ideal.

formulated PET resin grades having lower

In addition, since greater strength becomes

crystallisation rates. These generally carry

easier to achieve, there is more scope to reduce

significant price premiums, negating the

the weight of the PET container.

advantage of a shorter cycle and making this route undesirable to converters. With the Zero

ZERO COOLING TYPES

Cooling technique, multiple tests prove that

Depending on the category and shape of the container, i.e. standard bottle, wide-mouth jar, light-weight etc., the specific method of Zero Cooling will be customised and may include the use of cooling air, pre-blow or compression forming techniques, but all will use a variation of the “pot and core� configuration. The key point is to rapidly remove the heat that would have been normally removed inside the injection mould, and to prepare the preform for optimum blowing within a reduced cycle time. Cooling air types use low-pressure air.

Volumetric requirements will depend on the

44

Food Review | October 2020

PAC K AG I N G P R O FI L E

machine, container design and number of

in tandem with the standard preform

cavities, however it is possible for a blow-

preparation, new preform design ideology

air recovery system to be utilised that will

has resulted in drastic cycle time reductions

reduce additional air requirements.

while achieving improved container performance and quality.

Compression types make physical

The four stations operate simultaneously

contact with the preform and allow for the possibility of reshaping of the preform to suit

within each cycle, but even with Zero

the finished container.

Cooling, preform moulding still requires the longest time of the four. This means that

Since all mould parts are custom-designed to the needs of each container specification,

time reductions achieved by Zero Cooling at

almost anything becomes possible. Most

the injection station translate directly into reduction of overall cycle time.

importantly, these systems in the machine’s second station are key to enabling this level of

station, which allows higher product

quality and performance to be achieved using

versatility and process stability over the

• 1.5-step implementation

standard PET grades.

3-station alternatives.

In 1996 ASB introduced a radical new approach to 1-step moulding with its PF

Specialised mould components in the • 1-step implementation

second station apply a variety of heating

Series. In these machines, the number of

Standard one-step moulding works on the

or cooling techniques to optimise the

injection and blow cavities was changed,

temperature profile of the preforms, or

typically to a ratio of 3:1 to account for the

principle that an injection-moulded preform is removed from its mould while the PET

to otherwise modify the preform

much longer time required to inject preforms

resin is still above its glass transition

properties so the preform behaves in

compared to blowing bottles. While still a

temperate (Tg) and is still flexible. This

a predictable and controllable way

self-contained 1-step process (raw material

residual heat is then used to allow moulding

according to the design requirements of

in, finished product out), the stations are

of the preform into the finished container

the finished container.

split and optimised more in line with the

shape at the stretch-blow station. ASB’s

concept of 2-step moulding, hence the

ASB’s designers reviewed the role of the

signature 4-station, 1-step machines’

preform conditioning station and were able

1.5-step title was introduced.

success lies in the second of these four

to incorporate the Zero Cooling system at

In the standard 1.5-step process, injection-

stations, known as the preform conditioning

this point. By performing increased cooling

moulded preforms are transferred into a

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October 2020 | Food Review

45

PAC K AG I N G P R O FI L E

secondary cooling station before going on to partial reheating. By upgrading the postcooling system to incorporate Zero Cooling capability, a similar effect can be achieved to that described in the 1-step system. That is, preforms can be de-moulded at temperatures that are significantly higher than optimum, then all necessary cooling

QUALITY IMPROVEMENT

The results for both characteristics can

Visual

be seen in the following.

While chasing short cycle times, preforms tend to be hotter than normal, which commonly

DID YOU KNOW?

results in three obvious defects – thick rings, fisheye and orange peel.

Since Zero Cooling effectively

Moulding machines mostly use some form of post-moulding cooling. The target with Zero Cooling is to totally eliminate the use of cooling time within the injection mould.

is applied while the injection mould is able to begin the next injection cycle.

Other incremental improvements, including the adoption of ASB’s Vision1 control system into the PF36 Series, allow analogue machine movements, resulting in shorter indexing times further increasing productivity.

The PF36 Series can now produce 500ml water bottles at up to 18 000bph, making these models very competitive in terms of investment cost, energy consumption, footprint and labour cost, and allows them to be matched with filling machines with up to 300bpm throughput.

lowers the preform temperature to an equal or greater degree compared to standard moulding, all three potential defects are completely eliminated. From a combination of better wall thickness control and higher

orientation of the PET resin, physical strength of the container is seen to increase by around 15% over standard fast-

Productivity improvement Improvement in productivity brings a wide range of benefits, including: • Direct increase of profit • Increased production capacity • Improved flexibility for maintenance scheduling • Improved production per square meter of floor space.

Energy savings Based on general test data using likefor-like equipment, designers found that energy consumption increases by around

cycle molding.

60% of the increase in productivity, or in

Wall thickness control

per bottle tends to come down.

The effectiveness of Zero Cooling is so great that at the time of blowing, the preform temperature is lower than that produced by standard moulding, further enhancing the control of wall thickness.

In addition, higher stretch ratios also aid

other words, as output goes up, the cost To illustrate this in a specific comparison, a PF36 moulding the same bottle at various cycle times exhibited an energy reduction of around 8.5% in terms of watts per bottle for an 11% increase in production. •

control of wall thickness, meaning that material usage can be optimised, increasing the scope for lightweighting.

Nissei – www.nisseiasb.com

2020/2021

46

Food Review | October 2020

Polyoak employees join the Million Plus Plastic Recycling Revolution, pledging their commitment to keeping plastic out of the environment.

PAC K AG I N G P R O FI L E

Passionate about the planet Polyoak Packaging is intensifying its commitment to extended producer responsibility, collaborating as a founding member of the SA Plastics Pact to build a circular economy where plastic packaging never becomes waste.

T

he company remains focused on

combines reduction (through elimination and

collected. By far the most prolific items were

partnering with its customers to

reuse), substitution, recycling, collection and

cigarette butts, comprising almost one quarter

optimise the recyclability of their

disposal. We must also manage and prevent

of everything collected. Globally, cigarette butts

packaging. Design, functionality, material

plastic from entering the environment. The

consistently make up 40% of litter collected

choice, colour, decoration, closures and on-

South African Initiative to End Plastic Waste

annually in coastal and urban clean-ups.

pack communications all need to be taken into

also recognises the importance of tackling

careful consideration, to deliver packaging that

existing problematic waste areas.

is 100% recyclable.

Another interesting observation was the significant amount of glass from broken alcohol

Polyoak’s people have always been

and beverage bottles, comprising about 15%

passionate about the environment, and this

of all items littered, plus 5% metal closures,

their packaging partners get this first basic

year, not even COVID-19 could keep them away

mostly rusted. That’s double the amount of

step right, there is no guarantee that 100%

from its sixth annual Polyoak Family Clean-up

plastic beverage bottles found.

recyclable packaging won’t end up as litter,

Day on 19th September, as part of ‘Clean-up

polluting our rivers and oceans.

and Recycle SA Week’. Nearly 300 Polyoak

hard to divert 92% of our waste from

Whilst it is essential that brand owners and

Polyoak’s marketing & sustainability

Pennington adds, “Polyoak has worked

employees and their families participated to

landfill. We remain focused on continuous

executive, Michelle Penlington explains,

remove 124 bags of litter plus car tyres, building

improvements in operational efficiencies

“There is a significant opportunity for retailers,

rubble, electronic waste and discarded fishing

and utilisation of raw materials to create

brands, packers and convertors to inspire their

nets from beaches in Cape Town, East London,

packaging solutions that maximise product

employees to dispose of packaging responsibly

George and communities across Kwa-Zulu Natal

and environmental performance without

and actively recycle wherever possible.”

and Middelburg.

compromising customer satisfaction.” •

As the recent “Breaking the Plastic Wave”

This year Polyoak partnered up with the

report highlights, there is no one silver bullet.

Great Brak River Conservancy in George, who

We need integrated system change that

helped record and categorise the litter items

Polyoak Packaging – www.polyoakpackaging.co.za

October 2020 | Food Review

47

PAC K AG I N G P R O FI L E

Innovative TF-BOPE films for frozen food packaging SABIC’s collaboration with Syntegon, Ticinoplast and Plastchim-T delivers market-leading sustainability through less material consumption.

S

ABIC, a global leader in diversified

strategy, notes, “This

chemicals, has launched a sustainable

innovative packaging solution

packaging solution for frozen food

demonstrates the true value

which combines a new polyethylene (PE)

of collaboration. Stakeholders

grade with innovative film production

throughout the supply chain

technology. Compared to conventional blow

have had to work together to bring

PE film solutions, it offers significantly higher

this to life: sustainability cannot be

throughput and also has potential for down-

achieved single-handedly.” He adds,

gauging, making it attractive from both a

“Our research and development efforts

commercial and sustainability standpoint.

are driven by our mission to deliver

The solution is based on a mono-web TFBOPE film structure which has a thickness

sustainability – without compromise.

A new PHS 2.0 sealing technology can

of only 20 micrometers – an unprecedented

process thinner films whilst offering the same

benefit in this market. This thin gauge

level of sealing quality, product protection

provides a potential packaging material

and processing speed as conventional sealing

reduction of approximately 35% to 50%

technologies. When replacing composite

compared with incumbent blown PE film.

packaging materials on new and existing

The reduced thickness of the packaging

Syntegon machines with films made of SABIC’s

solution minimises environmental impact

BOPE, brand owners benefit from even more

and supports brand owners and retailers who

material and cost savings.”

are aiming to reduce their packaging material

TF-BOPE film made of SABIC LLDPE BX202

consumption. The new packaging solution

material offers tear direction, low tear

is also 100% recyclable and fits mono-PE

strength and provides an easy unidirectional

recycling streams.

opening. Compared to conventional solutions,

This innovative packaging solution for frozen

it offers much better visibility of packaged

food is the result of SABIC’s close collaboration

products due to higher light transmission

with film suppliers/extruders Ticinoplast and

and lower haze. Meanwhile, the high gloss

Plastchim-T, as well as packaging machine

delivers first-class design and aesthetics.

The 20 micrometer thin film was

manufacturer Syntegon Technology.

Stephan Eltink, SABIC’s business director

successfully tested on Syntegon’s vertical

for PE in Europe, explains, “At SABIC, we

form, fill and seal machines, which feature the

focus on delivering sustainable solutions

newly-developed PHS 2.0 sealing technology.

This technology reduces the amount of

and working collaboratively with our

clamped film by 25% and increases

customers to help them achieve their ambitions and solve key industry challenges. By working closely with Ticinoplast, Plastchim-T and Syntegon, and by leveraging our innovation together, we have been able to introduce a new solution

DID YOU KNOW?

The thin TF-BOPE film also

At SABIC, the TRUCIRCLE initiative encompasses the company’s circular materials and technologies, which include certified circular polymers from the chemical recycling of mixed plastic waste and certified renewable polymers based on bio-based renewable feedstock.

to the market that allows for more sustainable packaging without any compromise on productivity and consumer convenience.”

Pierre Hamelink, Syntegon’s director of business, market and sustainability

48

packaging speed by up to 25%.

Food Review | October 2020

requires less cooling time, which increases packaging speed even more.

During the evaluations, a constant speed of 130 bags per minute was achieved.

For packers, TF-BOPE film delivers a robust sealing

performance and increased productivity resulting from improved packaging speed. The thin gauge results in increased film roll efficiency which reduces logistic handling, storage space and transport costs.

Mono-web TF-BOPE film packaging

“The 20 micrometer thin film was successfully tested on Syntegon’s vertical form, fill and seal machines, which feature the newly-developed PHS 2.0 sealing technology” For converters and brand owners, SABIC’s TF-BOPE film material offers a wide range of benefits that include good printability, cost-saving opportunities, higher yield, less consumption of plastic materials and lower packaging taxes due to reduced material consumption. It further reduces the package weight to product weight ratio, resulting in a more optimised packaging design.

The TF-BOPE film is based on SABIC LLDPE BX202 grade, which is available globally.

TF-BOPE stands for Tenter Frame Biaxially Oriented Polyethylene. This is a PE grade that can run in tenter frame machines traditionally used to make Biaxially Oriented Polypropylene (BOPP) film. TF-BOPE has the potential to be used in new applications and markets which support the circular economy, where monomaterial solutions are required to enhance recyclability. TF-BOPE can replace multimaterial laminates into a mono-PE structure.

SABIC TF-BOPE polymer is part of “Design for Recyclability” under TRUCIRCLE solutions and supports easy and full recyclability through enabling mono-PE material structure in multi-layer tenter frame or flexible packaging, aiming to minimise waste.

This new product can also be available as certified circular polymer from the company’s TRUCIRCLE portfolio. •

Sabic – www.sabic.co.za

PAC K AG I N G P R O FI L E

How we break convention to sustainably supply safe food to growing populations Fully renewable and sustainably sourced, paper-based packaging can meet the need for more safely packaged food for growing populations. That is why food manufacturers and retailers are increasingly using paper-based alternatives in their packaging portfolio as part of an important step towards a low carbon circular economy, writes Stefan Fageräng, MD of Tetra Pak Southern Africa.

A

ccording to the Ellen MacArthur Foundation, plant-based materials are renewable and

better for the environment.

Renewable resources can be replenished over time and enable a move away from fossil fuel-based materials, with a lower carbon footprint and reduced environmental impact.

Yet, with populations around the world continuing to grow, we have more people who need more access to more food that is safe to consume. That is why the world is in crisis. We must ensure food safety and access for growing populations, but we must urgently mitigate the impact on the earth’s climate and limited resources. It needs the immediate, collaborative attention of industry, governments and society.

By 2050 the world's

Ste fan Fageräng

growing populations.

Packaging should ideally be made from fully renewable

population is predicted to reach approximately 9.1 billion, which

concerns while feeding

materials, responsibly sourced with

Our food cartons are recyclable and, on average, made from 70% renewable materials. We are confident that we have the expertise and will globally invest approximately €100 million per year

will require an increase of 70% food

reduced impact on nature; contributing

over the next five to 10 years to take the

availability. Packaging helps keep food

towards carbon-neutral production and

next step to develop more sustainable

safe, nutritious and available. And, with

distribution; enabling a resilient food

packaging solutions.

one third of food lost or wasted each

system that is convenient and safe; is

year, high-performance packaging plays

fully recyclable and supports an effective

trial of a long-life aseptic package with

a critical role in delivering food to the

recycling system.

a non-aluminium barrier, followed by a

people. The need to tackle this problem urgently is paramount.

According to Climate Action Tracker,

Creating the future food package is not easy. But we remain fully committed towards this goal because as Tetra Pak

Our journey starts now with a market

number of sequential tests of packages with increased renewable and fibre content.

We are making substantial headway

global warming could reach 4.1°C by

we are committed to protecting food,

in our development journey together

the end of the century with irreversible

people, and the planet. That is also why

with our partners, and we will launch

impacts on the planet. Industry and

we collaborate with customers, suppliers,

progressively more sustainable packaging

governments need to act to reduce

and other stakeholders through the

solutions by 2025, with the ambition

emissions pathways in line with 1.5°C as

value chain to together deliver solutions

to create an aseptic package that is

set by ambitious programmes, such as UN

that work.

made from fully renewable or recycled

Global Compact and the Science Based Targets (SBT) initiative.

Sustainable food packaging can

We have recently launched our Go Nature Go Carton campaign where we

materials; and that is fully recyclable and carbon neutral, before 2030. •

want to shed light on the challenges and

make a difference, help mitigate climate

possibilities the food packaging industry

change, and address other environmental

is facing.

Tetra Pak - www.tetrapak.com

October 2020 | Food Review

49

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Food Review | October 2020

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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.

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

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