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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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.
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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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to SIAL Paris 2022, one of the world’s most
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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
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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
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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
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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
Quality Happens Through People
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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
38
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
40
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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Drive, Irene Ext.30, 0062, 0157, South Africa TEL 27( 12) 345 4924 E-Marl sales@nisserasb .mza
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
Coffee time
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Sales executive +27 (0)82 976 6541
Its riddle time!
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50
Food Review | October 2020
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BMPE is the leading supplier of superior quality New and Refurbished Food Processing equipment. Providing professional Service, equipment & spares. BMPE has extensive knowledge of current machines, technologies and consumables and provide a modern Service & Maintenance Department to support our customers throughout their process. Servicing a diverse range of customers, from large & small Butcheries, Abattoirs, Supermarket Groups and Franchise Outlets in the Food, Pet Food and other Manufacturing Industries. BUTCHER MEAT
Matrix Software, specialist leading ERP software providers for the Meat and Food industry, offers various solutions to assist the factory floor function in production plants.
PROCESSING EQUIPMENT Tel: +27 11 664 8212
Tel: +27 11 664 8212info@bmpe.co.za info@bmpe.co.za www.bmpe.co.za www.bmpe.co.za
BMPE is the leading supplier of superior quality New and Refurbished food processing equipment to the African market. Our primary focus is to provide a professional service to the food industry with regards to Equipment, Spares and the latest Technological innovation. With more than 30 years hands-on experience, we provide our customers with an excellent service in all areas of the food processing industry and have over the years achieved a good For over 40 years Formpak reputation for being efficient, cost-effective and professional. We import machines for our local clients across the whole of has supplied specialised Africa, ensuring that they benefit from machines of the highest qualityand at an excellent price. processing, packaging Our staff have extensive knowledge of current Machines, printing machinery to the and Consumables and we also provide a modern Technologies Service and Maintenance Department to support our customers pharmaceutical, cosmetic, throughout the process. plastic, glass, chemical, We service a diverse range of customers, from Large & Small Butcheries to Abattoirs, Supermarket Groups, Franchise Outlets food and dairy industries. and Corporates.
FORMPAK
Tel: +27 (0) 11 828 8870/1/2 Fax: +27 (0) 11 828 8880 email: haase@formpak.com or service@formpak.com www.formpak.com
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Our diverse range of software offerings features a unique module listing of more than 700 modules (program nodes). Our software solutions are tailored for the Feedlot/Abattoir/ Debone / Production Retail industries. Matrix Software is deployed in 8 countries throughout Africa, Australia, New Zealand and Seychelles. www.matrixsoftware.co.za
PARTNER FOR HYGIENE AND TECHNOLOGY Leading through Innovation PHT is the leading provider of state-of-the-art technology for hygiene and food safety. Our unique systems offer efficient, effective and sustainable solutions for your hygienic challenges. We develop both individual and integrated hygiene solutions for your company. We are always there for you and we support you through our actions, professionally and reliably. Hygiene and food safety is our passion. We care about our customers, our suppliers and our people – we measure our success by the way we touch their lives. Because we care, we design innovative and holistic solutions. Tel: +27 861 777 993 | info.za@pht.group | www.pht.group
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