Food Review October 2021 by New Media B2B

www.foodreview.co.za

OCTOBER 2021 Vol. 48 • No. 10

Food safety matters The future of packaging Innovations in meat processing

SOUTH AFRICAN JOURNAL FOR FOOD AND BEVERAGE MANUFACTURERS

EDITOR’S COMMENT

THE TEAM EDITORIAL Editor: Tennille Aron +27 (0)73 995 5599 tennille.aron@newmedia.co.za Layout & Design: David Kyslinger ADVERTISING Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmedia.co.za

Adaptability enforces creativity

f there is anything the past 18 months

Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmedia.co.za Sales Executive: Càndida Giambò-Kruger +27 (0) 71 438 1918 càndida.giambò-kruger@newmedia.co.za INTERNATIONAL SALES

Food safety auditors can contribute

have taught us, it is that life is

hugely to the effectiveness of a food

unpredictable and can change in the

safety management system, therefore it

blink of an eye. Despite this, however, the

is important that auditors are adequately

South African F&B manufacturing industry

trained. Find the best training programme

has shown remarkable resilience and

for your company on Page 24.

adaptability to the constant state of flux

In high-volume processing plants,

that they have found themselves in. While

intelligence has now become a truly

the pandemic sparked a number of new

indispensable aid in the automatic

concerns amongst consumers about what

production of breast fillets. Discover all

they consume, including how healthy the

you need to know about how intelligent

food is that they eat as well as the impact of

software can help optimise portioning

production of the food on the environment,

fillets on Page 32. On the market for over 70 years, the

to find innovative ways to manufacture

Italian Fabbri Group is a global industrial

healthier food and beverages through more

leader in the production and sale of

sustainable and eco-friendly processes.

machines, films, software, service and

As Pearl Zhu said, “Adaptability enforces

spare parts for food packaging. Learn more

creativity, and creativity is adaptability,” and

about this leading packaging company on

creativity has certainly not been in short

Page 40.

which the F&B manufacturing industry has

Tennille Aron

adapted to the ever-changing environment. Over the past few years, there have

General Manager: Dev Naidoo Production Controller: Mandy Ackerman

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seasoning manufacturing industry and

HEAD OF HR: Ruth Shogoe

this has created a unique opportunity

CEO: MEDIA24: Ishmet Davidson

for a new local privately-owned flavour

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company to capture the informal sector flavour market. Read all about this new kid on the block on Page 19.

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MANAGEMENT TEAM

been interesting shifts in the local snack

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Circulation Manager: Felicity Garbers felicity.garbers@newmedia.co.za

Published by New Media, a division of Media24 (Pty) Ltd

supply this year. In this issue, we shine a Enjoy the read!

CIRCULATION

Art Director: David Kyslinger

it has also spurred on the F&B industry

spotlight on some of the creative ways in

Germany/Austria/Switzerland: Eisenacher Medien Erhardt Eisenacher +49 228 249 9860 info@eisenacher-medien.de Italy: Ngcombroker Giacomo Rotunno +39 370 101 4694 g.rotunno@ngcombroker.com Taiwan: Ringier Trade Media Sydney Lai +886 4 2329 7318 sydneylai@ringier.com.hk

SA_FoodReview

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

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.

Food Review is published by New Media Publishing (Pty) Ltd 11 times a year

Dr Aubrey Parsons

Dr Heidi Grimmer

industries. No responsibility is accepted should contributions be lost.

Managing Director Symrise 2001 to 2020 . Chairperson of SAAFFI Business Consultant

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

Rudy McLean

Gail Angela Macleod

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

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

October 2021 | FOOD RE VIEW

CONTENTS OCTOBER 2021 Vol. 48 • No. 10

The benefits of plantbased colours

How to become a food safety auditor

Sustainability in the beerbrewing industry

Beverage trend predictions

The importance of food safety training

Pushing the boundaries of new product development

The advantage of using natural emulsifiers

Update your food safety knowledge

Safer oil filtration

Reshaping your food testing solutions

INDUSTRY TALK

WHAT’S NEW

NEWS

Nescafè Ricoffy’s 50th birthday celebration

Opportunities in the plantbased food industry

FOOD SAFETY TRAINING

MEAT, FISH & POULTRY

COMPANY FOCUS

Temperature monitoring systems you can rely on

Musgrave Crafted Spirits wins big

FlavorLogik – A new beginning for this flavour house

FAQs about chicken fillet portioning

Syspro and CWC team up to tackle SA’s food crisis

Azelis wins Ringier Technology Innovation Award

The Making Waves campaign Givaudins’ new acquisition

CONTAMINATION CONTROL & DEEP CLEANING

Why food safety matters? SA’s pork industry revolution

A sustainable fly-control solution Team up with the best hygiene experts

October 2021 | FOOD RE VIEW

ALCOHOLIC DRINKS

www.foodreview.co.za

PACKAGING PROFILE

Meet the leader in the packaging industry for over 70 years

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Breakfast just got more wholesome with the new Futurelife Smart Food Wheat Options for breakfast just got a whole lot more nutritious with the launch of new Futurelife Smart Food Wheat. Set to become a favourite for the entire family, the new whole wheat porridge variant is naturally high in fibre, packs in a whopping 19 vitamins and minerals with every bite and has 50% less sugar than South Africa’s leading whole wheat ready-to-eat cereal (as at May 2021). Angela Leach, the head dietitian for Futurelife, says the new porridge has developed an additional offering to meet South Africa’s increasing demand for food that is wholesome and healthy. “Until now, there hasn’t been a Futurelife whole wheat porridge variant available for individuals who are looking for the goodness this special grain offers. You see, when grains are refined, the bran and the germ are removed, but this new porridge uses the entire grain with all the components intact,” explains Leach. All the goodness from the whole wheat – the germ, the bran and the endosperm – are retained, which gives the new porridge a naturally higher fibre content. Leach says the bran and germ are also a great source of antioxidants, vitamins and minerals, all of which play a vital role in supporting good health. Quick and easy to mix as either a meal or shake, new Futurelife Smart Food Wheat naturally contains the essential proteins, vitamins, minerals, antioxidants and carbohydrates that whole wheat delivers. Each 50g serving provides 25% of your daily fibre requirements and the new porridge variant also contains the functional ingredient Moducare, a daily immune supplement which helps support your family’s well-being from the inside out. “In addition to the natural nutrition in this porridge, we’ve also deliberately reduced the amount of sugar in the porridge, making it ideal for moms who are concerned about their family’s sugar intake,” Leach adds. “So, whether it’s eaten alone or boosted with tasty toppings such as yoghurt, nuts and fruit, new Futurelife Smart Food Wheat delivers a nutritious and delicious meal that will fuel the whole family.”

WHAT'S NE W GELATA ROMA INVITES YOU TO ENJOY SPOONFULS OF LUXURY Dairymaid has launched Gelata Roma – a delectable ice cream range that promises to transform any special occasion into a luxury experience. Whether it is a special birthday celebration, an anniversary or even just the occasional spoil for yourself and your loved ones, Gelata Roma is guaranteed to make these special moments even more special – and give you the ultimate at-home ice cream parlour experience. When asked about the intention behind the range, Manyathe Ramotsepe, brand manager of Dairymaid, said, “We work hard to enjoy life’s little pleasures, which is why we occasionally treat ourselves and our loved ones to something special, just to show them how much we love them. That’s where Gelata Roma comes in – helping you indulge in life’s little pleasures more

often and impress your guests in the process. We aim to be a partner in all things worth celebrating!” Gelata Roma is available in a variety of delicious flavours, namely TinRoof, Brownie, Caramel Delight, Cookies and Stracciatella.

MUSGRAVE CRAFTED SPIRITS LAUNCHES FIRST ALCOHOL-FREE SPIRIT Musgrave Crafted Spirits, known for disrupting the luxury spirits industry, has launched Inspirit – an aromatic, alcohol-free infusion made with 12 rare botanicals inspired by the ancient spice route of Africa. After many hours of tinkering and experimenting, Inspirit is distinctive in flavour, pink in colour and delivers a light and elegant alternative to Musgrave’s other botanical offerings. Infused with cardamom and juniper notes that complement those of African ginger, lime, and grains of paradise, give it a harmonious and fragrant finish. “Inspirit is all about finding the balance. The pandemic has certainly highlighted the relationship many people have with alcohol and as a result has ignited a move to reduce one’s daily intake. Whether you’re looking to cut down on calories or stick to a fitness routine, consuming less alcohol during these times can really help to maintain a balanced lifestyle. It then makes those days when you do enjoy a Musgrave Original Gin or Pink Gin cocktail that more special,” says Simone Musgrave, owner and founder of Musgrave Crafted Spirits.

Musgrave Pink was South Africa’s original pink gin, which has been the inspiration for Inspirit and was developed with the same pioneering spirit of adventure. Born out of the African explorations of the Musgrave family at the turn of the 19th century, the family’s tale is one of adventure and discovery, embodied in the tenacious spirit of patriarch Maurice Boon Musgrave.

FOOD RE VIEW | October 2021

NEWS

POPULAR COFFEE BRAND NESCAFÉ RICOFFY TURNS 50

AZELIS WINS 2021 RINGIER TECHNOLOGY INNOVATION AWARD

Iconic South African brand Nescafé Ricoffy

media influencers

Azelis, a leading innovation service

celebrates its 50 th birthday this year. To

and celebrities have

provider in the specialty chemicals

celebrate the occasion, the brand honours

been encouraging

and food ingredients industry, has

South Africa’s heritage through a campaign

their audiences to

won the 2021 Ringier Technology

that encourages all South Africans to

contribute suggestions. Over 6 000 words have

Innovation Award for Food & Beverage

celebrate their uniqueness. The campaign has

been contributed to date.

for the third time in a row. Azelis

a number of exciting elements, each of which

In addition to the Mzansay Keyboard,

received the award in the flavouring

shines the spotlight on the beauty of South

Nescafé Ricoffy released a limited edition

ingredients category, thanks to its

Africa and Nescafé Ricoffy’s proudly South

heritage tin that celebrates 50 years of South

ground-breaking formulations that

African heritage.

Africanness, designed by renowned South

incorporate West Coast Hopshine, a

African illustrator Karabo Poppy. “Being part

hop flavouring by Kalsec.

As part of its birthday celebration, the brand asked South Africans to co-create with

of such a truly iconic South African brand’s

The Ringier Technology

them and share the words and phrases that

50th birthday celebrations is very exciting,”

Innovation Awards recognise

celebrate the idiosyncrasies that make them

says Poppy, revealing that the tin’s design

products and technologies

South African. The brand is calling this South

incorporates unique South Africanisms such as

that help advance China’s

Africanness. These words were then used to

‘eita’ and ‘lekker’ as well as a theme of currency

food & beverage industry by

create a one of a kind Mzansay keyboard that

to express the country – and the brand’s – long

either increasing productivity,

will allow users to send predictive text which

and rich heritage.

improving product performance

incorporates unique South African words

The final element of Nescafé Ricoffy’s 50th

and effectiveness, creating

and phrases. A celebration of the country’s

birthday celebrations includes a collaboration

market opportunities or by being

unique and authentic language, the keyboard

between the brand and acclaimed South

environmentally-friendly. The

is available for download from the App Store or

African designer Gert Johan Coetzee. The

winning ingredient, Kalsec’s West

any Android or IOS device.

latter has designed a fabric bucket hat that will

Coast Hopshine hop flavouring, is a

“Uniquely South African expressions often

include a selection of words and phrases from

versatile flavouring agent that can

get lost, misunderstood and misinterpreted with

the Mzansay Keyboard. The hat promises to be

be formulated in a wide range of

autocorrect and predictive text,” explains Nicole

the most coveted summer must-have item.

applications, from sodas to teas.

Roos, business executive officer, Coffee and

“South Africans have been through a tough

In order to meet the rising

Beverages at Nestlé. “We’re solving this problem

time in the past 18 months,” says Roos, “but

demand for fruit-flavoured craft

with the launch of the Mzansay Keyboard,

yet again we have shown our tenacity and

beers and other non-alcoholic

which allows people to connect in a natural way,

humour through it all. We are a resilient nation,

beverages with a hoppy taste, Azelis

allowing people to have fun and communicate

connected by our ability to find humour in even

formulated teas, sodas and other

in a genuinely South African way. It’s about

the most difficult and challenging situations.

drinks with the addition of Kalsec’s

celebrating our unique expressions,” said Roos.

The uniquely South African way we have of

West Coast Hopshine. Combining

The keyboard has been developed with the

describing these situations is something that

Kalsec’s products and Azelis’

help of contributions of uniquely South African

has previously escaped predictive texts. That

market knowledge allow for new

words, expressions, sayings, colloquialisms,

changes with the launch of Nescafé Ricoffy’s

opportunities in the Chinese market,

sounds, gestures and even hand signals from

Mzansay Keyboard, which allows us to celebrate

a winning mixture of refreshing

South Africans across all walks of life. Social

and embrace our South Africanness.”

ingredients and innovative solutions.

MLS National Laboratories,

WE’VE GOT YOUR BACK Johannesburg: +27 82 853 2247; info@mlslabs.co.za Cape Town: +27 79 634 5374; sales@ltlgroup.global

www.mlslabs.co.za 8

October 2021 | FOOD RE VIEW

NEWS

MUSGRAVE COPPER BLACK HONEY SCOOPS UP MOST INNOVATIVE PRODUCT TROPHY Musgrave Crafted Spirits has clinched two awards at the 2021 Michelangelo International Wine & Spirits Awards. Their Musgrave Copper Black Honey won them the trophy for Most Innovative Product, while Musgrave Copper Vanilla took home a gold medal. Musgrave launched two new luxurious pot-still brandy infusions into the market just three

CLEAR VISION TO MAXIMISE YIELD

years ago in 2018. Since then, it’s been racking up awards. Michelangelo International Wine & Spirits Awards. Musgrave Copper Black Honey wins trophy for Most Innovative Product. 7 October 2021.

Want to raise productivity to reduce waste?

The Copper Vanilla

Key Technology’s cutting-edge optical sorting

and Copper Black

and conveying solutions set the standard for

Honey both won gold

maximising yield, efficiency and profitability.

at the SA Women’s

At the same time, they deliver data-driven

Wine and Spirits

intelligence to continually optimise and

Awards in 2019, and then earlier in 2021, Platter’s Wine Guide gave the Copper Vanilla 4 stars and the Copper Black Honey 4½ stars.

improve your operations. Start your progress with Heat and Control and Key Technology.

According to Michelangelo’s technical director, Dr Winnie Bowman, this year’s spirits categories presented a lot of out-the-box thinking with truly South African products and eye-catching packaging despite a tough year for the industry. A total of 1 890 wines and spirits were entered this year,

SORTING | CONVEYING | INTEGRATED SOLUTIONS

including entries from various countries in Eastern Europe as well as Australia, Switzerland, Kenya, Zambia, Namibia and the UK. A Michelangelo trophy-winning wine represents both the top 1.1% of all entries received as well as the best in its class. To be placed in the top 21 of 1 890 entries testifies to sublime, world-class quality and excellence. Copper is a flavour-infused brandy with subtle flavours and a distinctly African palate. Musgrave Copper is more aligned to the Cognac drinker than to a traditional brandy drinker, using the finest pot-still brandy with added excitement of flavourinfusion. It also embraces a “remixing tradition,” bringing together some of the African continent’s most celebrated ingredients. With access to a winter honey, collected by local

heatandcontrol.com

info@heatandcontrol.com

communities within the national parks of Zambia, and vanilla from the Indian Islands around the coast of Africa, the blend makes for a sumptuous infusion that has elevated Musgrave Copper to the next level. Appealing to a more female market, who are both daring and sophisticated, Musgrave Copper is hitting the mark.

HP_V_Key_2021_SAFoodReview_88.5w x 262h.indd 1

31/03/2021 FOOD RE VIEW | October 20211:14:11 PM

NEWS

SYSPRO PARTNERS WITH CHEF’S WITH COMPASSION TO TACKLE SA’S FOOD CRISIS

“MAKING WAVES” IN THE FISHING INDUSTRY

As food rescue organisation Chefs with

It is incredibly disheartening to see tonnes

campaign, launched

Compassion (CWC) celebrates its

of food wasted each year, while thousands

by Atlantis

2 million meal milestone since launching

of South Africans are going hungry. We at

Seafood Products,

in May 2020, software company Syspro

Syspro are excited to see what we can bring

celebrates

has announced a partnership aimed at

to the table as we tackle the hunger crisis

stakeholders in the

reducing unnecessary food waste and

within South Africa,” says Angela Chandler,

fishing industry

alleviating hunger.

Syspro sales and branch administrator.

across the value chain. This campaign shines a spotlight

While millions of people around the world

The Making Waves (#makingwavesza)

on the seafood sustainability journey walked by South

go hungry, it is hard to believe that around

RESCUE, COOK, FEED

30% of the world’s food is being wasted,

Currently, CWC produces over 18 000

with 10.3 million tonnes wasted in South

meals per week, which requires extremely

Waves campaign comprises of interviews with and

Africa alone. There is no single solution

large amounts of fresh produce and

insights from people who span a multitude of roles many

that would end hunger within South Africa

ingredients. Through a network of

South Africans would never have equated with the

or across the globe. A challenge like this

volunteers and food donors, CWC has

fishing sector. They tell their stories of how they came

requires a collaborative effort.

rescued 731 tonnes of food surplus that

to work in fishing, what’s important to them and the role

would otherwise have gone to waste.

that the sector plays in their lives.

Initiated by Atlantis Seafood Products, the Making

This food rescue effort not only reduces

South Africa’s Department of Forestry, Fisheries

the amount of food wasted, significantly

and the Environment sets the ocean sector’s potential

reducing the impact on the environment

contribution to the economy at one million jobs and

through harmful methane gases, but also

R177 billion by 2033. “The fishing industry may fly under

lays the foundation for CWC’s operations.

the radar and not be seen as something that affects the

Once the produce and ingredients

Volunteer handing out meals

African champions in the fishing industry.

average South African day-to-day, but it certainly employs

have been collected, community cooks,

a lot of people and that means we need to hold all the

caterers and compassionate chefs across

players accountable for preserving this natural asset,”

the province prepare, cook and distribute

says Michael Marriott, programme manager for the Marine

nutritious meals to the thousands of

Stewardship Council’s (MSC) AMESA region and one of the

South Africans in need. Today, 32 kitchens

sustainability champions featured in the new campaign.

and 30 beneficiary organisations are part of CWC’s network.

Chefs with Compassion is a non-profit

Within South Africa, every day 600 000

According to Fish SA, its members which represent a sizeable portion of the fishing industry, already feed more than three million people in South Africa every day,

organisation that aims to rescue food,

children and 20 million adults go hungry.

from an affordable and tasty meal of canned fish to a

cook for and feed hungry South Africans.

To meet this need CWC aims to ramp up

parcel of hake and chips, to locally caught rock lobster in

Launched in May 2020 in response to the

its operations from 18 500 meals to

a fine restaurant. The journey this seafood travels, from

Covid-19 pandemic, CWC has provided over

100 000 meals a week. While this is

harvesting at sea to the plate, involves a complex network

2.1 million meals across Gauteng and aims

nowhere near solving the hunger

of people working in the fishery value chain – 22 different

to continue as long as the need – and the

problem within South Africa, every

sectors, directly employing over 27 000 South Africans.

supply of nutritious rescued food – remains.

meal produced will have a positive

“Producing over 2 million meals is an

To view some of the profiled super lifters and

impact on the lives of food vulnerable

beneficiaries of South Africa’s fishing industry, visit

incredible feat and we could not be prouder

people and takes CWC one step closer

www.makingwavesinza.com or follow the hashtag

to partner with an organisation like CWC.

to their goal.

#makingwavesza.

GIVAUDAN’S NEW ACQUISITION As part of its 2025 strategy to expand the

in the natural colour industry with 12

about the opportunity to bring together the

portfolio of its global Taste & Wellbeing

manufacturing facilities around the world

strong heritage and capabilities of DDW in

business, Givaudan announced that it will

and 315 associates. Founded in 1865, the

natural colours with Givaudan’s expanded

acquire DDW, The Color House, a US-based

company has developed a strong market

portfolio, which is fully in line with our

natural colour company. The acquisition will

position from its origins in the brewing

2025 strategy. The combination of both

enable Givaudan to become a global leader

industry through its market-leading

companies will enable us to become a global

in natural colours, enhancing its ability to

capabilities in caramel colours, and for

leader in natural colours and strengthen our

create “feel good” food experiences through its

the last 20 years having a strong focus on

ability to create with our customers multi-

extensive portfolio of taste and sense solutions.

natural colours for the F&B industry.

sensorial food experiences consumers love.

Headquartered in Louisville, Kentucky, DDW is a leading privately-held company

October 2021 | FOOD RE VIEW

Louie D’Amico, president of Taste & Wellbeing at Givaudan, said, “I am excited

We look forward to welcoming the DDW employees to the Givaudan family.”

INDUSTRY TALK

Discover the benefits of

plant-based colours

In the age of social media, it is more important than ever to ensure food and drink products provide striking visual appeal. In fact, 56% of consumers now say they like the food they eat to have bright and intense colours.1 However, the rising importance of clean and clear labels can leave manufacturers with a challenge. GNT Group communications manager Lorraine Jansen discusses how to overcome this challenge.

oday’s shoppers expect their products to be made with ingredients they know and trust – and artificial

and even ‘natural’ additive colours are among the ingredients that can provide real cause for concern. Across Africa and the

"56% of consumers say they like the food they eat to have bright and intense colours."

plant-based product from meat and dairy alternatives to vegan-friendly confectionery. While Coloring Foods can deliver bright shades comparable to synthetics, they are not a plug-and-play solution and achieving optimal results requires knowledge and experience.

Middle East, for example, 58% of consumers

GNT has been working with Coloring Foods

say they look for ingredients that they do

since the company was founded in 1978. This

not recognise when checking labelling,

experience has enabled them to develop

while 71% say they are concerned about

exceptional process-engineering expertise

ingredients that sound chemical.2

and means that they can help their customers

Exberry Coloring Foods can provide the

find solutions to almost any formulation

solution. Based on the principle of colouring

challenge they might face. GNT’s experts are

food with food, they are made from edible,

available to help customers through every step

non-GMO fruit, vegetables and plants

of the commercialisation process, from colour

using physical processing methods such as

matching and stability testing all the way

chopping and boiling. As a result, they can be

through to regulatory support and upscaling.

described on the ingredient list in a way that

They can even offer inspiration for products,

is easy for shoppers to understand, such as

providing insights on market trends and

Coloring Foods.

concept innovation based on decades

Exberry colours can be used in almost any

of experience.

food and beverage application and, with the

Using Exberry Coloring Foods makes it

right approach, they can provide vivid shades

possible for manufacturers to develop the

from across the whole rainbow. This year,

colourful, clean-label food and drink that

for example, vibrant red Coloring Foods are

vegetables or other plants appealing.3 A study

modern shoppers demand. With hundreds

leading the way, fueling innovation across

of consumers in the UK, US and Australia,

of shades and a wide range of products

a vast array of food and drink products.

meanwhile, shows that fruit and vegetables

available, the possibilities with Exberry are

From hot-chili confectionery and brimstone

are considered by far the most natural source

almost endless. •

bread to juice shots and hibiscus cocktails,

of colour for food and drink.4

manufacturers are utilising eye-catching red

As a plant-based colouring solution,

hues that demand attention and can make a

they can also help manufacturers tap into

real impact on social media.

one of the industry’s biggest trends. Plant-

Crucially, Coloring Foods ensure

based claims are on the rise globally with a

widespread consumer acceptance as well as

37% CAGR for food and beverage launches

visual appeal. Research shows that more than

between 2016 and 2020.5 As Exberry Coloring

six in ten shoppers globally find colouring in

Foods are made from fruit, vegetables and

the form of concentrated juice from fruits,

plants, they are a perfect fit for almost any

REFERENCES 1 FMCG Gurus 'Flavor, Color, & Texture Trends in 2021' (2021) 2 FMCG Gurus 'Clean Label and Naturalness: Determining what consumers want and how to provide this' (2020) 3 FMCG Gurus 'Clean Label and Naturalness: Determining what consumers want and how to provide this' (2020) 4 Murley, T. & Chambers, E. 4th. ‘The Influence of Colorants, Flavorants and Product Identity on Perceptions of Naturalness’ Foods (2019) 5 Innova Market Insights 'Powering Up on Plant Protein' (2021)

FOOD RE VIEW | October 2021

INDUSTRY TALK

In recent years, consumers have become more skeptical, and want to know and understand more about what is in the products they buy. Transparent and easy to understand labels allow consumers to make ethical and healthier choices, and are becoming more popular among consumers. Food Review recently spoke to Thomas Schmidt, marketing director at Beneo about these and other trends that beverage manufacturers should consider for the future.

‘always’ or ‘often’ looking at nutritional

Consumers are adopting a long-term

still mega-trends. However, there is also

information i, both the label and the

holistic approach to their health and

an increasing focus on mental health and

story it tells are vital for commercial

are increasingly looking to beverages to

how to successfully promote this benefit in

success. Storytelling is a key trend for the

support their self-health strategies. With

food and drink products. We are seeing this

upcoming years. While communicating

65% of worldwide consumers saying that

demonstrated for example in the growing

that the product contains no ‘nasties’, the

mental well-being is the definition of ‘being

use of our low glycaemic carbohydrate,

label also needs to show the provenance

healthy’ to themii, there is an opportunity for

Palatinose in the e-sports community. Due to

of the ingredients used and whether

beverage innovation and developing drinks

its unique glucose-fructose binding, the full

they are natural or organic to have real

that promote improved focus, benefit the

carbohydrate energy is released more steadily

consumer appeal.

microbiome and promote positive nutrition.

than by traditional carbohydrates, allowing

We are seeing more of our prebiotic fibres

the person consuming it to stay focused for

being added to new products such as coffee,

longer. We are also seeing a much wider range

and low glycaemic carbohydrates such

of digestive wellness and sugar-reduced new

as Palatinose added to drinks to deliver

drink products containing Beneo’s prebiotic

sustained energy. Holistic health has opened

chicory root fibres brought to market. They

the door to some exciting new beverage

not only add fibre and come with approved EU

products and in my opinion, there are many

digestive health claims, but they also reduce

more to come.

sugar on the ingredients label.

What role does storytelling play in attracting consumers to beverages?

With 43% of European consumers

October 2021 | FOOD RE VIEW

What are the latest opportunities in functional beverages and which ingredients are being utilised?

What are the key trends to look out for in the next years?

Digestive health and sugar reduction are

INDUSTRY TALK

“Storytelling is a key trend for the upcoming years.”

Is it the role of the government, industry or the individual to make healthier food and beverage choices? At the end of the day, it is the individual who makes the choice on what to consume, influenced by their taste preferences, life experiences and the appearance of the chosen product’s packaging. Increasingly though, nutrition and health-related messages are helping consumers decide what they will and won’t consume. However, sometimes health-related messages are oversimplified, and scientific correctness is sacrificed for the ‘easy message’. This has happened with the public health messages surrounding the avoidance of sugars for example. Not all sugars are equal. Carbohydrates other than sucrose (e.g., maltodextrins) are worse metabolically, but are not counted as sugars, while Palatinose is ideal for low glycaemic beverage formulation and sustained energy release, but is counted as a sugar on the ingredients label. As long as the ‘easy message’ dominates, the challenge

REFERENCES

will remain for industry and the government

to offer long-term support for consumers

ii Euromonitor International’s Health & Nutrition Survey, 2019 I Innova I Foresight Factory

wanting to choose healthier nutrition. •

FMCG Gurus 2019; Health and Nutrition Survey 2019

Savannah Fine Chemicals – www.savannah.co.za Beneo – www.beneo.com

INGREDIENT INNOVATION C

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FOOD RE VIEW | October 2021

INDUSTRY TALK

Making the switch to

natural emulsifiers Emulsifiers are often viewed as the unsung heroes of the food processing industry. They assist with the texturisation of a product, extend shelf-life and play a significant role in shrinkage resistance, syneresis and sedimentation. While Covid-19 has placed a spotlight on enhanced nutrition and an upswing in the use of clean label ingredients, it has, conversely, widened consumer appreciation for products with a longer shelf-life.1

s consumer demand for healthier

Apart from emulsification, clean label

New sources of potentially label-friendly

products continues to grow, so do

emulsifiers can also offer certain health and

emulsifiers continue to be discovered.

the food industry’s requirements

wellness advantages. Protein, such as pea,

Understanding the structure-function-

for natural emulsifiers. According to Innova

soy and fava bean contribute to a product’s

performance relationships of stabilisation and

Market Insights2, 26.5% of all global food and

overall protein content and product stability,

emulsification is key to identifying candidates

beverage launches recorded by the company

while fibres, such as citrus, apple, maple and

that, with some minor process modifications,

in 2020 used one or more clean label claim,

beetroot could play an important part in fibre

can become viable clean label emulsifiers.

whether natural, organic, no additives/

enrichment and fat reduction.5

preservatives or GMO-free. In the US, this

Lecithin on the other hand, increases the

One of these innovative products causing a stir is made from red maple wood. The

jumped to 37% of new launches.3 In terms of

functional phospholipid content of a food

product, Nouvarant, is classified as a plant-

GMO-free claims, 2020 saw 19.4% of products

or beverage product. While protein and

based, clean label emulsifier, humectant

making a GMO-free claim. This trend is

polymeric emulsifiers may not be as effective

and texturant. It has shown its efficacy as

shifting industry focus to natural emulsifying

as synthetic emulsifiers, they do provide

an emulsification and mono-diglyceride

options such as lecithin, which is found in egg

additional functionality by forming thick layers

replacement in some dairy applications.7

yolk and oil seeds.4

at interfaces that impart long-term stability.6

A recent article in Baking Business8 indicates that, when deciding on a clean label emulsifier alternative, it is important to understand what functions the chemical emulsifiers are serving in the application, and how to replace them. The use of monoglycerides in bread for instance can extend shelf-life, improve process tolerances, crumb texture and loaf volume, and enable clean and efficient slicing.

“Apart from emulsification, clean label emulsifiers can also offer certain health and wellness advantages.” 14

October 2021 | FOOD RE VIEW

INDUSTRY TALK

Other emulsifiers such as SSL or DATEM

Another potential challenge to switching to

interact with gluten proteins of bread

clean label emulsifiers is price. Clean label

products, resulting in quite different

ingredients can be more expensive than

effects such as increased proof tolerance

artificial, chemical or overly processed

and larger loaf volume. While in sweet

ingredients. Often processors are

applications, emulsifiers like propylene

not able to pay significant amounts

glycol monoesters (PGME) stabilise the

more for a clean label. It gets tricky

batter and plasticise the crumb chemistry

trying to formulate something with

to deliver a smooth eating quality.9

more costly ingredients, while keeping

Replacing these functionalities requires working side-by-side with

overall costs the same.10 A trend gaining traction is the use of

ingredient suppliers to find the right

multifunctional ingredients that serve more

clean label emulsification solution for

than one purpose during processing. Very few

the application. Resources must be spent

natural ingredients provide multiple functionality

on understanding the role of chemicals

and stability in food processing, but research

emulsifiers and identifying clean label,

indicates that citrus fibre can provide high water

certified according to IMO standard,

functional solutions and how to use them

and emulsification properties.

DE-ÖKO 005, and comply with the guidelines

during product development. Clean label formulation is not without its

Lecico, which forms part of the Avril Group, offers high quality organic lecithin, including

of Regulations (EC) no 834/2007 and (EC) 889/2008. •

challenges. Emulsifiers can require higher

fluid lecithin, soya phospholipids, deoiled and

usage rates, and they might not be as

organic lecithin. The latter is ecologically

easy to incorporate or function over time,

produced and meets all requirements for

REFERENCES

requiring different process conditions. When

organic and non-GMO production. Lecico’s

experimenting with clean label formulation, it

portfolio of lecithin’s suitable for clean label

https://fmtmagazine.in/clean-label-in-a-modernworld-the-case-for-emulsifiers/

2,3

www.innovamarketinginsights.com

can be difficult for processors to predict the

production is comprehensive, offering products

effect that processing and other elements of

that are organic, non-GMO, Kosher-certified

formulating will have on the product.

and offer full traceability. Organic lecithin’s are

4,5,6,7 https://www.dairyfoods.com 8,9,10 https://www.bakingbusiness.com/ articles/48277-tracking-down-emulsifiers-that-meet-clean-label-standards

FOOD RE VIEW | October 2021

INDUSTRY TALK

Safer oil filtration OilSaver's vacuum technology makes it the safest option with no chance of spraying dangerous, hot oil from the system. This oil management system can be used with any fryer and keeps frying oil in good condition for products such as coated protein products, snack foods, peanuts/tree nuts, french fries, doughnuts, ethnic foods, appetisers and other fried food.

oil with continuous high efficiency

up to 227l per minute in a small area.

filtration down to 10 microns. The

The dry cake discharge recovers large

OilSaver preserves frying oil quality by

quantities of oil and returns the recovered

removing solids (coating and crumbs) using

oil back to the fryer.

he OilSaver extends the life of frying

high efficiency filtration during production while the fryer is in use. “This latest addition to Heat and Control’s

This versatile equipment accommodates

Every component of Heat and Control’s oil management solutions is designed to maximise oil quality and improve energy

catalogue advances our oil filtration

efficiency. With advanced control over

capabilities and provides our clients with a

oil heating, filtration, transfer, cooling

safer option for their manufacturing facilities,”

and storage as well as a rapid oil turnover

says Heat and Control general manager –

rate, you will be able to create fresh and

Africa, Jeff Rossouw. “The OilSaver allows

delicious products. •

Heat and Control to be flexible in creating the superior products we have been known for manufacturing for 70 years,” says Rossouw.

Heat and Control - www.heatandcontrol.com

ABOUT HEAT AND CONTROL Established in 1950, Heat and Control is a privately-owned company with a global team that has built an extensive knowledge bank and developed a wealth of experience and expertise. Access to production and technical support from a network of engineers, food technicians, field service technicians, skilled tradespeople and support teams provide food manufacturers with the confidence to achieve production goals. • Ten manufacturing facilities, 11 test centres, more than 30 offices globally. • Testing, design, engineering, manufacturing, installation commissioning, user training, spare parts and provision of after sales service.

"Every component of Heat and Control’s oil management solutions is designed to maximise oil quality and improve energy efficiency."

October 2021 | FOOD RE VIEW

Complete Prepared Food Solutions designed for your business •

Preparation & Processing

•

Frying & Oil Management

•

Batter & Breading

•

Branding & Searing

•

Cooking, Roasting & Drying

•

Coating & Seasoning

•

Product Handling

Across industries and applications, we design specialised solutions. Bringing together leading brands in processing and packaging equipment for the Value-added industry. Our fryers, ovens, branders, searers and breading/batter applications can prepare and cook the highest quality meat, poultry and seafood products. Whatever your product needs, we can meet it with precision and passion.

info@heatandcontrol.com

heatandcontrol.com

INDUSTRY TALK – PLANT-BASED ALTERNATIVES

Lucrative opportunities for plant-based food manufacturers Business owners and entrepreneurs are always on the lookout for new opportunities and, according to market sizing and consumer data from Europe, one potentially lucrative opportunity is vegan cheese explains Donovan Will, director of Proveg South Africa.

ccording to a market sizing report that

vegan cheese was at the top of the

looked at Nielsen market data from 11

list of products that plant-based

European countries for a period of two

consumers are looking for.

years ending September 2020, the plant-based

According to Verena Wiederkehr,

food economy in Europe grew by 49% with

former head of Food Industry and

plant-based-cheese purchases growing by a

Retail at ProVeg International, who

staggering 112%.

oversaw the research, “The data

Despite this growth, vegan cheese is still

supports the view that good quality,

one of the most sought after plant-based

affordable, plant-based cheeses have a

products in Europe. ProVeg International,

good chance of penetrating, capturing and

a food awareness organisation based in

retaining a large part of this fast-growing and

Berlin, recently conducted a large scale

lucrative sector.”

consumer survey across nine European

South Africans might think that we’re

countries in order to identify priorities for

immune to these global trends because

product improvement and development

we’re a nation of meat-lovers, but research

in the plant-based food market, and

shows that even in other meat-loving countries like Germany, the move away from meat

Donovan Will, Director of Proveg South Africa

large ranges, there are well over 100 meat replacement options in South Africa. On the plant-based milk replacement side,

is significant. Currently

there is a similar story. In 2020, the ProVeg

only 26% of Germans eat a

South Africa team tasted and catalogued

meat product every single

80 different plant-based milk alternatives

day, compared to 34%

that were available in South Africa, and more

in 2015. We are already

have been introduced since then.

seeing increased demand

While there are vegan cheese options

for plant-based alternative

available, like Violife’s range and Woolworths’s

products in South Africa

house brand range of vegan cheeses, the

- highlighted by Burger

options are few, especially when compared to

King South Africa’s recent

other plant-based alternatives like meat and

addition of a plant-based

milk replacements.

Whopper, Vegan Royale and

The opportunity for South African

vegan nuggets. There has

manufacturers is two-fold. Firstly, gaps have

been an explosion of plant-

been identified in the European market and

based meat alternatives

there’s good reason to think these export

on retailer’s shelves in

opportunities exist elsewhere.

recent years. Ten years ago

Additionally, there is an opportunity to be

the only quality option in

one of the first major players in some of these

this category would have

categories locally.

been the range from The

Along with plant-based cheese, other

Fry Family Food Co. and

opportunities in the plant-based segment

while Fry’s continues to

that were highlighted by the report

dominate this space locally,

include plant-based egg and plant-based

they have been joined

convenience meals. •

by at least 17 other meat replacement brands that are now available in retail stores in South Africa. As many of these brands have

October 2021 | FOOD RE VIEW

The full ProVeg Consumer Survey Report can be downloaded here: https://proveg.com/what-we-do/ corporate-engagement/proveg-consumer-surveyreport-download/

COMPANY FOCUS

New beginnings The past four years has seen very interesting shifts in the local snack seasoning manufacturing market with local companies being integrated with multinational flavour houses. This created a unique opportunity for a local new privately-owned flavour company to capture the informal sector flavour market and so, FlavorLogik was born.

lavorLogik provides a unique and logical

They are centrally located in Lyttleton Manor,

and-coming as well as established snack

approach to flavour creation. Their

Centurion and boasts with a manufacturing

manufacturers. Technical advice, whether it

main area of focus currently is the

capacity of 800 – 1000 tons per month.

is research and development or equipment

manufacturing of snack seasonings. We pride

Flavorlogik was established and being built

related is also provided. Their main aim

ourselves in being a unique team and hold a

on the pillars of excellent personal customer

is to build mutually beneficial business

combined snack industry knowledge of more

service, cost-effective products, flexibility,

relationships with their customers.

than 30 years.

reliability, consistency and honesty.

FlavorLogik aims to be one of the leading snack seasoning suppliers in Sub-Saharan Africa.

With a customer-centric approach, FlavorLogik service and supply both up-

FlavorLogik can be contacted on 012 – 881 5222 during office hours or alternatively on info@flavorlogik.com •

"FlavorLogik provides a unique and logical approach to flavour creation." FlavorLogik factory

FOOD RE VIEW | October 2021

CONTAMINATION CONTROL & DEEP CLEANING

A sustainable fly-control solution Prevention is, more often than not, better than cure. However, with flies becoming ever more resistant to insecticide, it’s important to take a proactive, preventative approach against infestations to ensure that the risk is managed before it starts to affect your bottom line. Rentokil has the solution: Lumnia.

fly infestation can spell disaster – flies

kills flies both sustainably and hygienically by

compared to fluorescent bulb insect light

are one of the insects most likely

using high-attraction LED lamps.

traps (ILTs) when using their unique adaptive

to cause damage and disruption

mode technology. Lumnia Compact, Standard and Ultimate all feature adaptive mode

health risk to staff, customers and product by

FOUR SUSTAINABLE REASONS TO CHOOSE THE LUMNIA RANGE

spreading disease and contaminating goods.

HACCP-approved, Lumnia is a powerful

decrease the power output of the lamps

solution that has helped protect the

without significantly compromising the

rapidly with some fly species able to mature

environment since 2017. By adopting Lumnia,

efficacy of the unit.

from eggs to adults in just seven days under

businesses can create their own sustainability

the right conditions. As you can imagine, this

success story and take advantage of the

2. 67% reduction in lamp waste

can cause huge problems for businesses,

following benefits:

Lumnia LED lamps only need replacing every

to a food business. They pose a significant

Flies have a short lifecycle. They multiply

especially as the weather warms up. Scientific innovation and expertise have

1. The lowest energy consumption

helped Rentokil design a commercial fly-

lamp on the market*

control solution that effectively attracts and

Lumnia LED lamps save up to 79% energy

“The Lumnia Standard saves 646kg of CO2 – reducing carbon emissions equivalent to driving 2 615km.”

October 2021 | FOOD RE VIEW

options where you can opt to increase or

three years - as opposed to fluorescent

Lumnia - A commercial fly-control solution that kills flies sustainably and hygienically

CONTAMINATION CONTROL & DEEP CLEANING

bulbs that need to be replaced annually.

of CO₂ – reducing carbon emissions

This means that for every three fluorescent

equivalent to driving 2 615km.

bulbs, you only need one Lumnia LED lamp,

• By using Lumnia Compact or Lumnia

thereby reducing your lamp waste by 67%.

Slim instead of a competitive

Therefore, Rentokil has managed to reduce

product, you’re saving 220kg of CO₂

lamp waste by 750 000 units, making

– that’s reducing carbon emissions

Lumnia more environmentally-friendly than

equivalent to charging your

existing ILTs.

smartphone every day for 73 years.

3. Reduction in carbon emissions

SUSTAINABLE FLY-CONTROL SOLUTIONS FROM A TEAM YOU CAN TRUST • In 2019, Planet Mark certified that Lumnia demonstrates 62% lower carbon emissions when compared to previous ILTs with fluorescent bulbs.

Lumnia can help businesses be sustainable

Other benefits from the Lumnia range:

with a 62% reduction in carbon emissions.

• Catches over 15 different flying insects:

• In 2020, Rentokil Initial was

Over just four years, based on data from

house flies, fruit flies, drain flies and

awarded the Queen’s Award for

the EPA Greenhouse Gas Equivalencies

blue bottles.

Enterprise for Innovation for the

Calculator, Lumnia has saved 26 600 tonnes of CO₂ – that’s equivalent to powering over 3 200 homes for a year.

4. Zero toxic chemicals: Lumnia LED lamps do not use any mercury and boast zero toxic chemicals.

• Catches flies as fast or faster than any other LED ILT on the market. • Combines LED light technology with

reduce your business’s environmental impact • Using Lumnia Standard instead of a competitive product, you save 646kg

products that included the

unrivalled scientific innovation and

Lumnia – the first commercial

expertise to deliver total peace of mind.

range of LED fly-control units.

• Hides captured flies from view and helps prevent cross-contamination. • The open/close feature makes units easy

Here’s how each Lumnia unit can help to

development of differentiated

to service, so there’s minimal disruption to

Rentokil - www.rentokil.co.za

the business. • Range of units in different sizes and a versatile design to suit different environments. •

*When using adaptive energy mode **Claims based over 5 year period (product life cycle) and calculated using EPA Greenhouse Gas equivalences Calculator

The Science of Attraction

LUMNIA by Get in touch with us!

0800 736 86545 or www.rentokil.co.za

FOOD RE VIEW | October 2021

CONTAMINATION CONTROL & DEEP CLEANING

Pairing up with the best hygiene specialists for your business Partnering with the right hygiene and sanitation specialists is crucial to ensure that you are producing food that is safe and inline with the safety standards and regulations.

Their assistance to packhouses in maintaining high standards of

ontributing around 2.4% to annual GDP, and 10% of total

hygiene between visits and provide technical training on

export earnings, the agriculture sector is a key cog in

the correct way to use their products and machinery,

the South African economy. Packaging facilities

and having a partner that will make themselves

where produce like fruits, meats, wine and corn are

available at short notice for emergencies or

manufactured, and packed for export are subject

technical assistance is essential.

to stringent safety standards and regulations.

“Because sanitation requirements are

They must also undergo regular inspections by auditing firms like Tesco (who regulate foods

unique to every sector, it is crucial that

sold into the international retail sector) and

sanitation services partners possess sector-

BRC (responsible for much of the produce

specific expertise and can provide support in

bound for Europe).

solving specific cleaning challenges, such as stubborn grease on equipment in a large-scale

This is a critical step as the products used

butchery facility or residual pesticide at a fruit-

to clean the production line and packhouse

pack plant,” ends Corder. •

equipment are the last thing that food comes into contact with before being palletised and sent abroad. The last two years have prompted even more rigorous processes and protocols in light of the Covid-19 pandemic.

Industroclean - https://industroclean.co.za/

“For packhouse managers, the importance of partnering with experienced hygiene and sanitation specialists cannot be underestimated as these specialists ensure that compliance is strictly maintained, without placing further burden on the already over-stretched budgets of the country’s food producers,” says Emma Corder, managing director of industrial cleaning products manufacturer Industroclean. Corder goes on to explain that the role of these specialists begins at the start of every season by performing site inspections and assessing the areas, staff and machinery and providing a detailed analysis of what chemicals, equipment and processes are needed in each area to ensure compliance with global hygiene and safety standards. Key to this process is a comprehensive proposal that must include all aspects of the facility’s hygiene and cleansing needs: from industrial grade equipment cleansers, right down to basics like hand sanitiser, paper towels, washing powder and dishwashing liquid. Developing a longer-term relationship between packhouse and sanitation services provider means that, over the seasons, cleaning procedures can be refined and budgets can be optimised through streamlined purchasing. This can result in significant savings for packhouses who are able to determine in advance exactly what they need to buy, when and in what quantities. Payments and supplies can be made upfront annually, or seasonally, or can be staggered according to available budget throughout the year. Sebastian Wolfaardt, of Ceres Cascade Farms believes that trust plays an important role in the partnership between packhouse and sanitation services provider and that choosing the right provider can have a significant impact on the business.

Untitled-2 1

October 2021 | FOOD RE VIEW

2021/09/27 10:33

Quality Happens Through People

Training Auditing Consulting

Your training service provider of choice Quote code”FR Oct21” to receive 10% discount this year

training@anneliecoetzee.com www.anneliecoetzee.com Tel +27 21 8711 563 Cell +27 83 2999 905

FOOD SAFETY TRAINING

What training does a food safety auditor need? Food safety auditors can contribute hugely to the effectiveness of a food safety management system (FSMS). Auditors must have the ability to (1) generate audit findings (that includes both conformities and non-conformities), (2) make reasoned judgements in all audit situations and (3) assess the effectiveness and appropriateness of the implemented corrective action.

To start with, a FSMS auditor must

eadership of an organisation relies on

audit criteria, but also of the correct auditor

results of internal and external audits

practices described in international

have a suitable academic qualification

to indicate improvement needs within

auditing standards.

and experience in the relevant food chain

the FSMS. Leadership would want to ensure

In South Africa, we have a formal

sector as listed in ISO/TS 22003. Auditor

that they spend money wisely to enhance

certification process for auditors that

certification schemes such as SAATCA

food safety and to benefit the business.

aims at enhancing auditor credibility

require a degree/diploma relevant to the

Auditors perform a key role in collecting

and competence. SAATCA (Southern

scheme (e.g. FSMS). In addition to the

information on the status of the FSMS

African Auditor Training and Certification

academic qualification, an auditor would

being audited, therefore it is important that

Authority) provides FSMS (ISO 22000)

need four years of work experience of

auditors are adequately trained. Not only

auditor certification in addition to

which two years of experience would have

should they have an in-depth understanding

certification in other disciplines (e.g., ISO

to be relevant to the scheme criteria, e.g.,

of the food safety standard that is used as

9001 and ISO 14001).

ISO 22000 for FSMS auditors. Hence, work

October 2021 | FOOD RE VIEW

FOOD SAFETY TRAINING

• A thorough understanding of Codex

experience involving implementation or maintenance of a FSMS would be an ideal

Alimentarius HACCP principles is

starting point. In the absence of an academic

essential. An auditor must not confuse

qualification, an auditor needs additional

concepts such as monitoring,

years of work experience.

verification or validation. An excellent understanding of

So, what training is needed for both internal and external auditors wishing to

terminology used in FSMSs is

essential. Formal training of at

• Start with the basics. Auditors need to

least three-days will explain the

have a very good understanding of how

theory of HACCP principles, but

to apply PRP requirements within the

this formal training is not the be

food chain category that is going to be

all and end all. When attending a

audited. A cleaning program designed

HACCP course, the auditor should

for the dairy industry is different to a

already have done homework and

cleaning program for a winery for very

have a good understanding of the

good reasons. The auditor should be

pertinent food safety hazards relevant

able to assess the risk of foodborne-

to the food chain category in which the

illness and adverse health effects to the

audits are going to be conducted and of

consumer. Formal PRP training of at least

the suitable control measures and how

three-days will be a necessity.

they are applied.

Application form completed

Applicant studies the relevant scheme criteria and completes all required documentation

Documentary evidence of education and qualifications

Applicants submits to the SAATCA office who acknowledge receipt

Certified certificates of auditor training

the requirements of ISO 22000 with

Estimated timeline 4 to 6 weeks from the date that all required documentation are received

Signed code(s) of conduct as applicable

could form part of FSSC 22000 training, provided that the content covers a standard alone. This training course must be done in addition to the Codex • An internal auditor training course will introduce the auditor to audit methodologies.

Any other documentation required as per criteria

a further requirement. This training

Alimentarius based training listed above.

Applicant pays non refundable application fee and forward proof of payment to the SAATCA office

Auditor performance report

a minimum duration of three days is

minimum of three days on the ISO 22000 E-mail to applicant to request information outstanding

Invoice for initial application issued to applicant

Auditor log completed

• Formal in-depth training based on

• Additional microbiology training will add value for auditors of food products/

Administration review completeness of application

Complete Yes

A minimum of two evaluation committee members carry out assessment of the applicant

Auditor file prepared

processes that supports the growth and allows for the survival of pathogens. • Training based on food safety legislation relevant to the sector of the food chain in which the audits will be conducted is also listed as part of the SAATCA training criteria.

Successful

successfully complete a five-day SAATCA registered ISO 22000 lead auditor

Evaluation committee approves the candidate Certification Manager reviews the application process to ensure the assessment was fair, valid ,reliable and impartial

Appeals procedure applied QSP 1.4 Yes

Yes

Resolve any process related concerns with the evaluation committee.

End

• The aspiring auditor will have to

Letter of notification sent to applicant together with invoice for registration fees

Appeal required

Flow Diagram on QSP 1 8 for Application

Successful

Yes

Auditor Database & website updated

Certificate and registration card (where applicable) sent to certificated auditor upon proof of registration fee payment

Annual registration and subscription process & three yearly re-certification process

training course, based on ISO 19011, ISO/ IEC 17021 and ISO/TS 22003. Criteria for training, education, experience and auditor skills are published on the SAATCA website (www.saatca.co.za) and is a useful guide when preparing for an auditing career. Finally, a passion for food safety is something that cannot be taught, it must be the wind in the auditor’s sails. •

Annelie Coetzee Consulting - www.anneliecoetzee.com

FOOD RE VIEW | October 2021

FOOD SAFETY TRAINING

The importance of training as part of your

Food Safety Management System Why does an organisation within the food supply chain have to conduct training? To answer the question: Control. Food Safety Management Systems (FSMS) are developed to control hazards potentially associated with the product, process, facility or employees. It is essential that employees understand how to work safely with food intended for human consumption.

trained, less errors are made, efficiency

control these hazards. Depending on clients’

increases, less food waste is generated,

needs, MiChem Dynamics creates robust

less nonconformities are raised and the

training programs to ensure that employees

FSMS can be implemented as planned. If

can execute their FSMS with confidence.

not implemented correctly, the FSMS will

Once the basic food safety principles

not prevent contamination and deliver a

are implemented, employees can advance

safe end-product.

to the next level in the form of Hazard

To promote employee buy-in and

Analysis and Critical Control Points

create a positive food safety culture,

(HACCP) training. HACCP is one of the most

training should begin with discussing

fundamental training programs for any

the importance of food safety and the

food handling organisation. HACCP aims

potential risks of contamination. This

to introduce checks and standards that

will ensure that employees understand

reduce chemical, physical and biological

component of any Food Safety

their role within the food chain and provide

Management System (FSMS). If

them with the tools (skills and knowledge) to

employees do not know how to handle

make better and well-informed food safety

easily accessible, interactive and equips the

food properly, are unaware of required

decisions on behalf of the consumer.

delegates with all the knowledge required.

raining programs are an essential

documentation or how results from

MiChem Dynamics bridges the gap by

risks as far as possible. MiChem Dynamics’ training courses are

However, training is not a once-off exercise.

monitoring assist in management of the

offering various FoodBev accredited training

MiChem Dynamics also conducts refresher

system, they will not be able to execute the

services, including, but not limited to, Basic

training to assist in determining how well

plan and prevent contamination.

Food Safety (as per Regulation 638), HACCP

employees understand the organisation’s

(SANS 10330:2020), GMP (Good Manufacturing

strategy and FSMS. Regular follow-up on

Practices) / PRP (Pre-requisite Programmes).

training will also ensure compliance, reduce

Food handling organisations spend a tremendous amount of time, money and effort to develop and implement FSM),

Their training programs assist employees

however the system unravels due to the lack

to understand where hazards originate from,

of proper training.

how they are introduced into the product,

Food safety training can assist with control. When employees are properly

October 2021 | FOOD RE VIEW

how they accumulate, how they survive and how the food handling organisation can

the risk of contamination and ensure the continuous improvement of your FSMS. •

Michem Dynamics w w w.michemdynamics.co. za

FOOD SAFETY TRAINING

Food safety training to improve competencies in food safety management Intertek understands the importance of food safety management at each step of the supply chain. Food safety standards are designed to help organisations fulfil their social responsibility to keep the consumer safe. Rika Kemp, lead auditor at Intertek explains the importance of ensuring that you are always up-to-date with the latest food safety requirements.

s market demand increases,

Your food safety management system

system implementation, compliant with set

global food safety requirements

should contribute to the bottom line of your

requirements and to improve knowledge

become more stringent as a

company. Through effective competency

and understanding to such an extent that

result. To keep up with ever-changing

and training programmes, this can be

effective implementation is possible.

requirements, Intertek has developed a vast

achieved. Having a training partner that has

Their training sessions are presented by

range of services to support the various

got the end goal in mind plays an important

subject matter experts who are experienced

stakeholders in the food industry. This

role in ensuring your training is relevant and

facilitators respected for their knowledge in

includes Intertek’s well-recognised and

effective, not just in the classroom, but also

the respective fields and this makes these

sought-after training programmes.

when implemented.

sessions both practical and engaging. The

"To keep up with ever-changing requirements, Intertek has developed a vast range of services to support the food industry."

Generally, training schedules

standard courses are kept current with

are prepared to comply with

legislation, regulations and standards’

audit requirements. The relevant

requirements, and are known for beneficial

standards for management systems

outcomes. The popular courses range from

(food safety, health and safety,

entry level courses like Basic Food Hygiene

quality, environmental, cosmetics

to more advanced levels such as Food Safety

and many more) list the training

Management Systems Lead Auditor Training.

element with the aim to improve

Intertek offers several options of

competencies, a resource required

delivering training throughout Sub-Saharan

for the effective implementation of

Africa such as face-to-face public courses,

any system. Resources such as time,

online and hybrid courses. Courses can be

competencies, work environment and

presented at your facilities if required and

infrastructure all contribute towards

they can also be customised to address your

the effective implementation of a

specific needs.

management system. Intertek’s Training Academy,

Training is your skill gap solution. To quote John Kennedy, “Leadership and learning are

which was established in 2014,

indispensable to each other.”

has always aimed to improve

Contact: cindy.correira@intertek.com •

the competencies of delegates across several disciplines. Their

Intertek – www.intertek.com

goal is to contribute to effective

INTERTEK SERVICES FOOD SAFETY Intertek Academy helps you understand, implement, and improve your business with management systems and compliance training. Our expertise covers international and regional regulatory developments, customer and legal compliance requirements, good manufacturing practices, quality management systems certification and more

OUR TRAINING COURSE SCHEDULE FS209 FS212 FS205 FS201 FS106 FS301 FS108

Food Microbiology Management Food Fraud & Food Defence FSMS Internal Auditing Implementation of PRP’s & GMP’s Intro to HACCP FSMS Lead Auditor Intro to FSMS Regulations & Standards

05-06 Oct 2021 12-13 Oct 2021 27-29 Oct 2021 02-04 Nov 2021 09 Nov 2021 15-19 Nov 2021 24 Nov 2021

FOOD RE VIEW | October 2021

FOOD SAFETY TRAINING

Consumers drive a rapid rise in laboratory testing, inspection and certification The need for laboratory testing, inspection and certification (TIC) has never been greater, and is continually growing. A recent estimation of the value of the burgeoning global food safety testing market is that it could pass $7 688 million by 2025 and is set to grow at a compound annual growth rate of 6.1% by 2025.

his demand for TIC is being driven by

cost to the meat processing industry and the

parasites, harmful algae, fungi, and the

a rising global food trade, changing

manufacturer at the source of the outbreak,

patterns of their corresponding foodborne

government regulations and a new

this incident has led to a significant increase

diseases and risk of toxic contamination.

generation of consumer that is health

in demand for laboratory testing and more

conscious and values the environment,

in-depth testing versus the traditional

among other things. Therefore, future

testing for hygiene and compliance.

product contamination recall could cause

Manufacturers and processors in

OUTSOURCING LABORATORY TESTING The rising challenges of food safety

significant financial losses, reputational

Africa need a secure supply chain

and testing are complex. Add to this the

damage, supply chain disruption and

to ensure their products’ safety and

severe collapse of the global economy

stricter regulation.

quality from farm to fork. Moreover,

in 2020 as a result of the Covid-19

accessing international markets requires

pandemic and this has put many

compliance with strict regulations.

companies under strain.

Over the past decade a series of food fraud scandals and disease outbreaks across the world have required laboratory

While many countries, in line with

For companies wanting to optimise

regulations, carry out extensive laboratory

performance and deliver cutting-edge

testing, far more in terms of regulation needs

testing capabilities while minimising costs,

LISTERIOSIS OUTBREAK IN SOUTH AFRICA

to be achieved to circumvent Africa from

outsourcing to an independent third-party

being the dumping ground for sub-standard

organisation, such as Bureau Veritas with

A South African example is the outbreak of

products. For example, in 2018 as much

a depth and breadth of expertise, is the

Listeriosis in 2017/2018. It was found to be

as 40% of the pharmaceutical products

strategic option.

caused by a listeria strain called sequence-

entering Africa, beyond Southern Africa,

type six (ST6). Two major manufacturers

were counterfeit.

testing to go beyond the norm.

of polony - cheap processed ready-to-eat

Bureau Veritas, a world leader in testing, inspection and certification, has

South African based BV M&L laboratory is

anticipated this trend and by leveraging

meat - recalled all their products. At the

a member of the World Health Organization

the expertise of its 300 laboratories

time the government also suggested that

(WHO) and the only independent laboratory

worldwide including 10 in Africa, to launch

South Africans avoid all types and brands

geared for pharmaceutical testing in South

a suite of innovative partnership solutions

of polony.

Africa. It carries out the testing for major

for companies, ranging from laboratory

pharmaceutical companies that import their

design for lean operations to fully

listeria, but none of these is lethal. It took

products as well as the overflow testing

outsourced operational management.

serotyping to identify the lethal strain of

and one- to five- year shelf-life testing for

listeria, which was found to be a mutation of

international pharmaceutical companies that

logical step for many operators who want

the common strains. Besides the enormous

have their own testing laboratories in

to focus on their core business. Reshape

There are several well-known strains of

the country. Another future

Outsourcing of on-site testing is a

Your Laboratory has been developed in response to approaches from companies

consideration is

operating in industries as diverse as agri-

climate change.

food, chemical production, oil refining

This too is going

and mining.

to have far-

Partnering with Bureau Veritas offers

reaching direct and

strategic and financial advantages,

indirect effects.

including internal cost-savings or a

Extreme weather

conversion of fixed overheads into variable

events and higher

costs, greater flexibility, enhanced

annual average

expertise, innovative digital solutions and

temperatures

risk mitigation, all of which allow you to

will affect the

focus on your core activities. •

persistence and occurrence of bacteria, viruses,

October 2021 | FOOD RE VIEW

Bureau Veritas - www.bureauveritas.africa

MEETING CONSUMER DEMAND FOR SAFE, HIGH-QUALITY FOOD AT BUREAU VERITAS, WE PROVIDE THE TESTING, INSPECTION AND CERTIFICATION (TIC) SERVICES YOU NEED TO SECURE YOUR SUPPLY CHAIN, AND TO ENSURE THE SAFETY AND QUALITY OF YOUR FOOD PRODUCTION PRACTICES. We remain committed to responsible practices, full product traceability and compliance with stringent regulations. Our more than 78 000 employees work around the clock, and across the globe, to ensure the absolute highest standard of food safety. From sunny South Africa to bustling Buenos Aires, Bureau Veritas is proud to be shaping a world of trust! With our world-renowned SANAS 17025 and GLP accredited laboratories, Bureau Veritas is a global leader in providing analytical testing services on food-related products.

PESTICIDES RESIDUE TESTING

WE SPECIALISE IN: FOOD SAFETY TESTING

DISINFECTANTS & SANITISER TESTING

MICROBIOLOGY TESTING & NUTRITIONALS

DRINKING WATER TESTING

Bureau Veritas Certification Services offered for food-related products include: • ISO 22000 • FSSC 22000 • GFSI Audits • SMETA 4 Pillar Audits

• HACCP Compliance Audits • Customised Supplier Audits

Food Certification | Sadiq Mohamed +27 79 740 4159 sadiq.mohamed@bureauveritas.com Food Testing | Peter Moopeloa +27 81 399 9737 peter.moopeloa@bureauveritas.com

www.bureauveritas.co.za

MEAT, FISH & POULTRY

Save money with these proven temperature monitoring systems As a food business operator you are personally liable for the quality and safety of your goods. The term refers to anyone involved in activities relating to the production, processing or sale of food products, not just the manufacturer.

uality awareness must form the

In accordance with R638 and other legal

foundation of the day-to-day work

requirements and standards, the measuring

of all employees. As a food business

instruments used for this must be accurate

operator, you need to ensure that this is in

to 1°C and should be calibrated at regular

fact the case. The easiest way is via regular

intervals to ensure accuracy is maintained.

inspections and training. You must, however,

There are a number of ways temperatures can

also ensure that your documents are kept

be recorded to demonstrate this due diligence.

up-to-date at all times and are available for at least six months after the shelf-life

THE PROBLEM WITH PAPERWORK

expiration date. This is especially relevant

Numerous companies which produce,

in relation to compliance with temperature

store or distribute food products

limits, e.g. during the storage, processing and

still record temperature readings

transportation of food products.

manually on paper. Lots of quality

In the event of any limit value deviations,

managers in these companies

you should document what corrective action

remain convinced that paperwork

was implemented to show due diligence. It is

is sufficient to meet the legal

essential to maintain the cold chain for the

documentation requirements.

goods that come under your responsibility. In the case of food which cannot be stored

Temperature control is vital in the cool room

“The common preconception that temperature monitoring systems are always expensive and complicated is actually just that: a preconception. As a rule, these systems can be scaled according to requirement – and can even be operated with a single data logger”

It is not our aim to call this into question, but we do believe that it

at room temperature without incurring

makes sense to take a closer look at this

potential problems, the cold chain must not

within the context of risk analysis. The

ERRORS CAN SEEMINGLY COME OUT OF NOWHERE

be interrupted. Deviations (e.g. during loading

Hygiene Regulation R638:2018 requires

There are several obstacles to using handheld

and unloading) are only permitted within

appropriate temperature control measures

measuring instruments, spot checks and

certain limits (maximum +2°C) and for a short

to be taken to ensure that the cold chain is

paperwork. As a quality manager, you

period of time.

not interrupted.

never know what has happened between

October 2021 | FOOD RE VIEW

MEAT, FISH & POULTRY

two measuring points. Suppose that your company closes over the weekend and the last spot check on Friday was as uneventful as the first spot check on Monday morning. You cannot be certain that the cooling did not malfunction in between, thereby interrupting the cold chain. Temperature measurements with handheld measuring instruments of any kind – whether it’s penetration or surface measurement are prone to error. This is partly down to the measuring technology itself, which requires consideration of certain aspects in order to obtain the correct results. People also make mistakes. This is, and always will be the case – especially in an environment like the food industry, which is so strongly driven by time and cost pressure. When it comes to documentation, errors creep in there too. After all, manual entries can always be tampered with, and the person

Time and money also need to be invested

Once set up, the system does the work

recording them has his or her own scope

in training. The rule of thumb here is that the

for interpretation when transferring the

more manual a measurement, the higher the

readings to a list. The retrospective recording

training outlay. After all, the temperature limits

of multiple values can also be frequently

of all food products that need to be checked

observed – each individual temperature

are not the only things that employees need

reading is not always remembered correctly.

to know. They should also know what to do in

Whether you’re replacing your existing system

the event of an emergency. The complexity of

with a data logger or a data monitoring

analysis should not be underestimated either,

system – both can help you ensure that

if for instance, you wish to use a spreadsheet

monitoring to technology, you can save time

measurements are actually taken.

programme to get at least minimal insights

and money. Moreover, you also get extra

from the data obtained.

THE HIDDEN COSTS OF TEMPERATURE MEASUREMENT

for you. It does this reliably and in your selected measuring cycle. • All data is stored securely – both in the logger and also in the Cloud. • A normal PC/computer or mobile device gives you access to all measurement data at any time, and anywhere. • By outsourcing the task of temperature

security as measurements are taken reliably. • In the event of limit value violations (the

measuring instruments and data loggers

THE ADVANTAGES OF AUTOMATED MONITORING SYSTEMS

should not be underestimated and many

Automated temperature monitoring with an

are not immediately apparent. Spot check

appropriate monitoring system leaves the

measuring instruments must be used, data

shortcomings of manual measuring methods

in customers who can demonstrate an

loggers must be read out and readings

behind and boosts the control of this quality-

effective HACCP self- monitoring system

documented and analysed. All this takes

relevant data to a completely new level.

(and temperature monitoring with an

time, which could be spent by you and your

• Recording, documentation and evaluation

automated monitoring system falls into

The outlays involved in using handheld

employees on more profitable activities.

of the readings is completely automated:

limit values can be individually adjusted), those in charge are immediately alerted via e-mail or SMS. This allows enough time for them to take corrective action. • Controlling authorities put more trust

this category). The common preconception that temperature monitoring systems are always expensive and complicated is actually just that: a preconception. As a rule, these systems can be scaled according to requirement – and can even be operated with a single data logger. Installation only takes a few minutes and prices for a good handheld instrument, a data logger or a temperature monitoring system are all similar. •

Testo www.testo.com/en-Z A/products/saveris-2

FOOD RE VIEW | October 2021

MEAT, FISH & POULTRY

Cut it your way: technology

creating an infinite number of cutting options

The huge volumes of chicken fillet needed to satisfy global demand go way beyond doing the job at home by hand. In high volume processing plants, intelligence has now become a truly indispensable aid in the automatic production of breast fillets. Factories need solutions that combine hardware and software in imaginative ways and can really think for themselves to make the best of each individual fillet. This means the optimum use of raw material, truly minimal giveaway and maximum profit.

Here’s some frequently asked questions

weight, resulting in avoidable and unwanted

about high-volume chicken fillet

giveaway. Portioning fillets to a uniform size

portioning.

and weight is an excellent solution to this

How do consumers want their fillets?

problem. Intelligent equipment and making use of smart software will calculate how each fillet can be portioned most effectively

Most people eat their breast meat

to give the best possible use of raw material,

products either at home or in a restaurant.

reducing any giveaway to a minimum and

In both cases, their choice will depend

maximising yield.

on family size and taste. This could be for fillets, tenderloins, medallions, strips, nuggets or cubes, each with its own detailed specification. Products should look and

How to make more of offcuts?

Trim is an inevitable by-product of portioning.

weigh the same and it should be possible to

You will always have offcuts, however small.

produce them in large volumes. Only high-

These are from top quality muscle meat and

speed intelligent portioning equipment can

can be used to maximum effect in value-

achieve this. These systems should have dual

added further processed products. To realise

lanes and it should be easy to change from one

their full potential, even the smallest pieces

portioning option to another.

must be managed efficiently. It may sound obvious, but the best way to do this is to

How to cut a large chicken breast?

automatically separate trim from the main product in a controlled way, so that both

Broilers are becoming heavier with their

proceed on separate conveyor systems to

large breast fillets becoming increasingly

their next destination in the process. In

difficult to accommodate on retail tray packs.

this way, valuable off-cuts don’t end up as

These packs often have a fixed weight and

a bulk low value item. Their own dedicated

a fixed price. Heavier fillets, however, make

processing line upgrades them to high-quality

it more difficult to hit the required pack

poultry meat.

The Marel I-Cut 122 TrimSort cutting chicken

How to make portion cuts look natural?

Good presentation is important too. Trimmed breast fillet should look natural and like it has not been trimmed at all. This means cutting with a slanting fillet edge. When cutting medallions, strips, nuggets or cubes, it is particularly important that all portions look identical and weigh exactly the same. Modern portion cutters work extremely precisely and produce identical naturallooking cuts. It is even possible to adjust the angle of cut. This natural look no longer has to result in costly giveaway. Today, portioning is a fast process, where every gram counts.

October 2021 | FOOD RE VIEW

MEAT, FISH & POULTRY

Cutting precision is now down to 5g. At

technology such as laser light together

product to another. Intelligent software

14 400 pieces per hour over an eight-hour

with innovative portioning software, it is

makes these changes possible by the

shift, this comes to 115kg of valuable meat

possible to determine the exact shape of

tapping of a few keys.

lost per day. When using modern portion

each fillet and calculate the best possible

cutting equipment, these losses are a thing

way of portioning it. A screen shows

of the past. No matter how the fillet is cut,

clearly how fillets are to be cut. Software

it is done precisely using raw material to

enables remote programming and the

Intelligent software is also about collecting

maximum effect.

storage of many customer-specific cutting

data. You don’t know what you don’t know!

programmes in its software menu.

Having collected data and converting this

How can technology help optimise portioning fillets?

Using the very latest vision control

Compilation of different cuts

Today’s customers, whether supermarket

What’s the ultimate in portioning fillets?

into useful reports, operators will then

chains or quick service restaurants,

have instant access to all key performance

demand a large portfolio of different

indicators presented centrally in a user-

products from poultry

friendly format. Using this information,

processors. It is,

operators can keep the equipment

therefore, important

performing at maximum efficiency.

that any portioning

Intelligence could then be taken a step

system not only handles

further by linking separate intelligent

high hourly volumes,

systems. Supposing it were possible to link

but can also handle

equipment, a pick and place robot, producing

more than one product

fixed weight tray packs of breast fillet to

specification at the

the intelligent portioning system. The robot

same time. Besides

would tell the portioner which pieces of meat

the ability to make

to trim and by how much. This would result in

different products

packs with truly minimal giveaway. Dream or a

on different lanes, it

very real reality? •

must be possible to switch quickly from one

Marel - https://marel.com/en/poultr y

FOOD RE VIEW | October 2021

MEAT, FISH & POULTRY

Keeping safety on the menu: why food safety matters The world we live in today is unlike the one we lived in 10 years ago. While developments in technology and the rapid expansion of the food industry has made food more accessible and multi-faceted than ever; it is becoming increasingly harder to protect a fast-growing supply of food from the many risks faced by the industry. Ecowize food safety specialist Lerina Van Zyl unpacks why food safety is so important.

ore than 200 modern-day diseases

safety has become top of mind for many

a relationship between a client (such as a

are caused by harmful bacteria,

clients and suppliers!

retailer) and a food manufacturer.

viruses, parasites or chemical

“Thorough, professionally conducted food

As with most things in life, prevention is

substances in unsafe food. Adding to that,

safety audits – both internal and external –

better than cure. “Anyone in the food industry

food safety, nutrition and food security all

have never been more important,” explains

has to be on top of the food safety game

work together. When food is not safe, it can

Ecowize food safety specialist Lerina van Zyl.

nowadays,” she says. “Timeous, detailed

lead to disease and malnutrition. Infants,

South Africa’s food safety standards

internal audits can go a long way to getting all

young children, the elderly and the ill are

are high and many businesses expect

the correct precautions in place before going

especially at risk.

nothing but the best from their suppliers

through a certification audit.”

Now more than ever, consumers expect

when it comes to safe food products. The

Recent events like the Listeria outbreak

to be protected against a myriad of risks

consequences of failing a food safety audit

in South Africa have done much to highlight

associated with the food they purchase and

not only potentially places the consumer

the importance of food safety and food

consume. It’s little wonder then that food

at risk, but it’s also a fast way to damage

safety audits. Due to the onset of Covid-19,

October 2021 | FOOD RE VIEW

MEAT, FISH & POULTRY

handwashing now plays a much more significant

measures implemented is communicated clearly,

role than before, and many players in the food

frequently and effectively, a clear understanding

industry have introduced additional PPE,

will result in a robust food safety culture within

equipment and safety measures to mitigate this

the workplace. It is of vital importance that food

significant risk. The Covid-19 pandemic has brought many changes and challenges, but has also highlighted the importance of crosscontamination and how easily viruses (and bacteria) can be transferred. With the focus on touchpoints, hand washing, hand sanitising and social distancing, this is resulting in a positive effect on the prevention of bacterial cross-contamination. It was always understood that hands should be washed and sanitised, but now it is much more clearly understood by all parties involved, from visitors, contractors, staff and all management.

"More than 200 modern-day diseases are caused by harmful bacteria, viruses, parasites or chemical substances in unsafe food"

“While regular and proper food safety audits are immensely important, sufficient and

safety moves parallel with production to have the best end result and the consumer’s best interest at heart. It’s also very important for every single staff member in a food working space to understand the risks involved with unsafe food and follow food safety steps consistently and with care. “That’s where the battle against unsafe food is won, every day.” As part of our commitment to providing our customers with the service of cleaning and sanitising, which forms part of the customers’ Food Safety Management System, Ecowize has obtained ISO22000 certification and are annually audited for conformance to this standard. •

regular staff training and awareness is key,” says van Zyl. We face daily production challenges, and if the reason behind all the control

Ecowize - www.ecowize.co.za

“We exist to safeguard lives by being the trusted par tner in food safety and hygiene solutions”.

021 551 6386 | www.ecowize.co.za

Ecowize Food Review Ad1/4 page.indd 1

2021/10/06 5:45 PM

FOOD RE VIEW | October 2021

MEAT, FISH & POULTRY

South Africa’s pork industry is set for a revolution Pork producers in South Africa are forging ahead with innovation and optimism in uncertain times. The industry has changed drastically over the last few decades – with dietary concerns, disease outbreaks, climate change and other factors all playing a role. Brent Fairlie, CEO at one of South Africa’s largest pork producers, Lynca Meats, lets us in on why, in a country where chicken has always been a firm favourite, pork is poised to make a strong comeback.

outh Africa’s pork industry is relatively

The lower prices have opened the door

centre stage as a protein that fits as easily

large, contributing to around 2.15%

for chicken-wary consumers to expand

as any other into a healthy and balanced

to the local agricultural sector as a

their horizons and enjoy pork’s famous

lifestyle. Pork is rich in vitamin B12 and

whole, but accounting for only 7% of the

versatility and flavour. In the midst of yet

vitamin B6, potassium, iron and zinc. A palm

country’s total meat consumption. However,

another economic downturn, pork’s better

sized, 85g portion also gives you 22g of high-

recent trends indicate that there is plenty

price is making it attractive in cash-strapped

quality protein. The leanest cut (pork fillet

of room for expansion and South African

communities and that’s just the beginning of

or tenderloin) is as lean as skinless chicken

producers are leading the way.

the pork revolution.

breast, making it a great choice for the

“The pork industry has had a disruptive

health conscious.

few years,” explains Fairlie. “The Listeriosis

HEALTH AND DIETARY TRENDS

crisis had a major impact on consumer

People’s understanding of nutrition is far

confidence, then only a year later we were hit

beyond what it was just a couple of decades

ETHICAL AND ENVIRONMENTAL CONSIDERATIONS

with an outbreak of Foot and Mouth Disease,

ago, where people believed that all fat is

“With regards to the health of their families

followed soon after by Covid-19. These three

bad and all pork is fatty. Today, pork is taking

and their impact on the environment,

events effectively caused periodic significant reductions in the pork price, which all role players in the industry (farmers, abattoirs and retailers) passed on to the end consumer resulting in a long-term increase in the demand for pork. It is the only protein on the market today that is as affordable as it was four to five years ago,” says Fairlie.

"Pork is taking centre stage as a protein that fits as easily as any other into a healthy and balanced lifestyle."

consumers are understandably taking a much closer look at their choices in the supermarket,” said Fairlie. “Litre for litre, raising pigs is significantly less water intensive than raising cows, making it a more environmentally-friendly option than beef. Many people might be surprised to hear that South African farms are also world leaders in a more ethical way of treating their animals, moving away from high-volume factory farming toward more humane methods.” “South Africans consume about ten times as much chicken as pork, and now that the price per kilogram is more and more similar, we expect many more people to experiment with pork in their everyday cooking and for it to enjoy an even bigger spot on the braai in the future,” says Fairlie. After months of lockdown, millions of South Africans are more at home and are spending more time in the kitchen than ever before (and watching their household budgets more closely too). There’s never been a better time to start experimenting with new flavours on a budget - add pork to your daily protein! •

Lynca Meats - www.lyncameats.co.za

October 2021 | FOOD RE VIEW

WEB REVIEW

BUTCHER MEAT PROCESSING EQUIPMENT

MATRIX SOFTWARE

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

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

PROCESSING EQUIPMENT Tel: +27 11 664 8212

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

BMPE is the leading supplier of superior quality New and Refurbished food processing equipment to the African market. Our primary focus is to provide a professional service to the food industry with regards to Equipment, Spares and the latest Technological innovation. With more than 30 years hands-on experience, we provide our customers with an excellent service in all areas of the food processing industry and have over the years achieved a good reputation for being efficient, cost-effective and professional. For over 50 years Formpak We import machines for our local clients across the whole of Africa, ensuring that they benefit from machines of the highest has supplied specialised quality at an excellent price. processing, packaging and Our staff have extensive knowledge of current Machines, Technologies printing machinery to the and Consumables and we also provide a modern Service and Maintenance Department to support our customers pharmaceutical, cosmetic, throughout the process. We service a diverse range of customers, from Large & Small plastic, glass, chemical, 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

DINNERMATES

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

QUANTUM COLOURS SA

• Supplier to the hospitality trade and food factories • Service excellence, Your No. 1 industry leader for the most comprehensive ranges of both • Quality, portion controlled products synthetic and natural colours – used in food, pharmaceutical, cosmetic and (chilled/frozen /dried) industrial applications. Full demonstration of exclusive machines will be strategically positioned on the stands and this • Innovation & Flexibility Our technical team is available towill shade and receive a great deal of attention which colour match to specific requirements and / or • Meat & chicken products tailored for will be of great interest to you our customer. We look forward to seeing you at the show. special applications in the food industry THE BMPE TEAM Pantone references and to give legislative support on colours. • Dried meat products – real meat www.quantumcolours.com real flavour! Manufactured, marketed and distributed under Tel: +27 (0)11 032 8600 licence of SPECTRATEC INC. CANADA email: sales@dinnermates.co.ca Tel: +27(0)15 516 1514 email: factory@dinnermates.co.za/www.dinnermates.co.za

Canada . South Africa . Ireland . Germany . Australia . UK

FOOD RE VIEW | October 2021

ALCOHOLIC DRINKS

Embracing sustainability in the

beer brewing industry

The installation of Grundfos pumps and related equipment as part of an international beer brewer’s expansion in Gauteng highlights a common commitment to water and energy efficiency. A range of Grundfos submersible pumps, smart digital pumps and vertical multistage centrifugal pumps were installed at this Sedibeng brewery’s wastewater plant and its water treatment plant.

he installation, which is in line

transfer water from the brewery to the water recovery plant. After the

with the brewer’s commitment

sedimentation process, water is pumped to the reclamation plant for

to conserve water as a precious

final treatment. In this circuit, around 6 000m3 of water is pumped

resource, included the installation of a water recovery plant, allowing the operation

daily with the pumps being driven by 15kW high-efficiency motors with IE3 rating.

to further optimise water use within

ACCURATE DOSING

its facility. The expansion also saw the

“In the water treatment plant, a number of Grundfos

upgrading of the water treatment

Smart Digital S and Smart Digital XL pumps are

plant, where clean ‘raw’ water

installed, mounted on dosing skids,” says Makgoga.

from the municipality is further

“These must accommodate a range of chemicals

purified for brewing purposes. After

from sodium hydroxide and sodium hypochlorite

the beer is produced, beer residues

in the reverse osmosis circuit to citric acid and

and water used for pipe cleaning is

anti-scalant in the ultra-filtration circuit.” Makgoga

treated to meet regulated environmental

describes this function as a critical part of the

discharge limits. This can also be re-used

brewery’s operation, and comments on the value of

for cleaning, reducing the need to draw on the municipal supply. According to Raymond Makgoga, Grundfos associate sales engineer, three Grundfos submersible wastewater pumps were provided to

A view of the mounted Grundfos Communication Interface Units (CIU) connected to the brewery PLC facilitating control and monitoring of the pump operation.

October 2021 | FOOD RE VIEW

Grundfos control systems. “These systems give a high Raymond Makgoga, Grundfos associates sales engineer, in front of the water recovery plant at the brewery.

level of control, communicating vital data between the pump and the PLC, so that chemical dosing is accurate and appropriate,” he says. “This eliminates over-dosing and ensures that chemicals are not

A view of the reverse osmosis section where purified water is pumped using Grundfos vertical multi-stage 316 stainless steel pumps.

In the ultra-filtration section treated water with dissolved solids is pumped by Grundfos multi-stage 316 stainless steel pumps.

ALCOHOLIC DRINKS

wasted. The Grundfos pumps are able to

uses a Utilities Benchmark Model (UBM)

measure the volumes of water flow and then

that compares the electricity used with the

dose in proportion.”

kilograms of water treated and chemical

The dosing pumps were supplied with the complete package including Grundfos’s CIU

oxygen demand (COD). The use of IE3 energy efficient motors in

500 interface. The CIU 500 is a standard

the Grundfos pump installations has assisted

interface for data transmission between an

in reducing energy consumption to about 1.3

industrial ethernet network and a Grundfos

kW/ kg COD treated, from a level of over 1.9

pump or controller, making data exchange

previously. These statistics are tracked daily

possible between Grundfos pumping systems

and the new equipment helps to facilitate this

and a PLC or SCADA system.

data tracking as the operation works towards

Other accessories in the package were pressure relief valves, pressure loading valves

even more demanding energy-saving targets. According to Nancy Khumalo, service sales

Chemical dosing skids connected in series where various Grundfos Smart Digital Dosing pumps are pumping different chemicals to treat and disinfect water.

for maintaining pressure on the discharge

at Grundfos, energy savings can be modelled

line, and pulsation dampeners to ensure

in advance to indicate how Grundfos pump

smooth dosing flow.

installations can improve energy consumption.

SAVING ENERGY

how the Grundfos pumps could contribute

Energy efficiency is also an important factor,

to reducing their carbon footprint and

considering the significant energy consumed

their actual electricity costs,” says

our sustainability vision, and is now guided by

by wastewater treatment plants. Some 28% of

Khumalo. “We are also able to provide an

our Grundfos Strategy 2025,” says Khumalo.

the Sedibeng facility’s energy is consumed by

estimation of the capital payback period

“Focusing on people and water, we share the

utilities, which are, therefore, the first port of

based on these savings.”

same passion as our customers to impact

“This allows our customers to consider

and understand more about its functioning. Grundfos has been proactive in embracing

positively on our global future through high-

call for energy saving efforts. Large pumps in the system transfer

plant staff to ‘take ownership’ of the equipment

UP-SKILLING

about 1 750m3 of water per hour around the

As part of the package Grundfos provided

brewery, pumping 24 hours a day. To monitor

training and support to operator-level

and conserve energy, he says the company

employees at the brewery. This allowed the

value, technology-driven solutions.” •

Grundfos - www.grundfos.com/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

FOOD RE VIEW | October 2021

PACKAGING PROFILE

Preparing for the

future of packaging On the market for over 70 years, the Italian Fabbri Group is a global industrial leader in the production and sale of machines, films, software, service and spare parts for food packaging. Since the very beginning, their motto has been “preserve without waste”. Active in more than 80 countries worldwide, Fabbri stands out for its constant attention to emerging market needs.

ll Fabbri Group packaging films

NATURE FRESH

meet the new trend in the industry

This is the first cling film in the world for

of encouraging the production

automatic packaging with domestic and

of low carbon footprint foods, such as

industrial compostability certification

fish, laboratory meat or vegetal proteins

(EN 13432). It is also ideal for manual

(vegetarian/vegan). Ideal for the packaging

applications. Nature Fresh combines its

of any food, the Fabbri films guarantee long-

biodegradability characteristics with the

lasting protection and preservation.

properties of transparency, extensibility,

The Fabbri Group have created two new

breathability and the mechanical strength

sustainable packaging solutions that meet

of traditional materials. After use, it is sent

current packaging trends.

for organic recycling through the flow of

October 2021 | FOOD RE VIEW

PACKAGING PROFILE

domestic or industrial composting, avoiding

the most advanced and flexible packaging

the long and costly processes associated

technologies, guaranteeing the perfect

with the selection and recycling of post-

packaging of fresh and very fresh products

consumption plastics as well as the waste-to-

with any type of tray (recyclable plastic,

energy treatment of undifferentiated waste.

bioplastic, cardboard, balsa wood, cellulose

In the last two years Nature Fresh has

pulp, etc.), neutral or printed stretch film

received several prestigious awards, such as

(traditional, biobased, compostable) and a

the historical Italian Oscar of Packaging, the

labelling machine that handles traditional

UK Packaging Awards (through the customer

or compostable labels. As a consequence,

Westaway Sausages), the international

adopting a fully compostable packaging or

Biopolymer Innovation Award and the AISOM

alternating the materials used according

industries and retailers to increase the shelf-

Innovation Award. Today, Nature Fresh is also

to customer requirements will no longer be

life of products with an already low carbon

among the five finalists for the BioPlastics

a problem. Retailers and industrial packers

footprint, at the same time further respecting

Award 2020/21.

will be able to maintain operations avoiding

the environment through the possibility of

interruptions, technical adaptations and

adopting a fully compostable packaging. •

FABBRI HYBRID The unique new Fabbri Hybrid wrapping machine range introduces a new standard in

additional costs. In this way, the Fabbri Group allows fresh food producers, small and medium-sized food

Fabbri Group - www.gruppofabbri.com

FOOD RE VIEW | October 2021

Coffee time Did you hear about the mathematician who’s afraid of negative numbers? He’ll stop at nothing to avoid them.

Suduko Challenge Fill each 9x9 grid so that each column, each row, and each of the nine 3x3 boxes (also called blocks or regions) contains the digits from 1 to 9. No number should be repeated within any row, column or square.

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Technology Co .............................................. 15.............. www.dasesing.com

Koel Colours...................................................IFC.............. www.koelcolours.com

Smart Fogging Solutions.......................22.............. www.smartfoggingsolutions.co.za

Matrix Software ..........................................33.............. matrixsoftware.co.za

Tetra Pak............................................................41.............. gonature.tetrapak.com

October 2021 | FOOD RE VIEW

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CCL Label

Beverage Solutions

Food Review October 2021

Articles inside

Preparing for the future of packaging

Embracing sustainability in the beer brewing industry

South Africa’s pork industry is set for a revolution

Keeping safety on the menu: why food safety matters

Cut it your way

Save money with these proven temperature monitoring systems

Laboratory testing, inspection and certification

Food safety training

The importance of training as part of your Food Safety Management System

What training does a food safety auditor need?

Pairing up with the best hygiene specialists for your business

A sustainable fly-control solution

New beginnings

Lucrative opportunities for plant-based food manufacturers

Safer oil filtration

Making the switch to natural emulsifiers

Beverage trends beyond 2021

Discover the benefits of plant-based colours