Food Review October 2018

SOUTH AFRICAN

www.foodreview.co.za

Journal for food and beverage manufacturers

INSIDE:

OCTOBER 2018 Vol. 45 • No. 10

Beverage Review & Packaging Review

Grilled flavour

without the flames Are you food safe and regulatory ready?

Fast, uniform and controlled meat processing Meet our NPC winners!

beverages

dairy farming

dairy processing

utilities

transport

food

core technologies

Milking & Cooling

Seperators

Decanters

Homogenisers

Valves

Spray Drying

Aseptic Filling

Brewery & Dairy

Compressors

Packages & Skids

Ice Machines

Freezers

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

www.gea.com

engineering for a better world

CONTENTS OCTOBER 2018 | Vol. 45 • No. 10

PAGE

20

Smart solutions and less giveaway

Symrise has developed the Grillicious range of products, which adhere to the latest EU guidelines PAGE

8

07

NEWS

ID Logistics goes green

IBA innovation award for Mecatherm

Joint venture for value-added pulse supplier

Growing demand for humane egg production

10

NEW PRODUCT COMPETITION

Who is 2018’s winner?

12

INDUSTRY TALK

Find the right ingredient fit

14

FOOD SAFETY TRAINING

On track with ISO 22000:2018

What’s the difference between Seta training and workshops?

Understand SA’s regulatory framework

Training: room for improvement

20

MEAT, FISH & POULTRY

Cabinplant’s innovative processing solutions

Colour consideration in collagen casings

Cut Listeria to its core

A revolution in defrosting technology

MAP and the cold chain

29

MATERIALS HANDLING & WAREHOUSING

Automated harvesting has become a reality

Strip curtains: your first defence in quality control

31 Beverage Review “Cans are projected to constantly grow over the next few years.

Manufacturers need greater performance to match overall rising demand, while guaranteeing absolute food safety…”

35 Packaging Review “Quality inspection is especially critical in food and beverage manufacturing and packing. Preventing defective products from entering the supply not only saves time and money, but also prevents product recalls…”

October July 2018 | Food Review

3

EDITOR’S COMMENT

EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmediapub.co.za Assistant Editor: Aarifah Nosarka +27 (0)11 877 6209 aarifah.nosarka@newmediapub.co.za

Layout & Design: Andipha Nkoloti +27 (0)11 877 6168 andipha.nkoloti@newmediapub.co.za Contributors: Annelie Coetzee; Gabrielle Jackson; Huiuso Huang ADVERTISING

Avoid food risk through training and technology innovation

Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmediapub.co.za

s we head towards the end of the year, now is a good time to put your final management plans in place.

This includes ensuring your food safety training agenda is relevant and up to date.

In this edition of Food Review, we bring you numerous articles that can assist in making sure you, your company and staff are compliant.

In use for over a decade, ISO 222000:2005 was updated and the revised standard published in June 2018. What does this mean for the food and beverage industry?

Annelie Coetzee, a SAATCA registered ISO 22000:2018 auditor, explains the seven additional principles common to all management system standards. Turn to page 14 for the full story.

We all know South Africa’s food labelling regulations and regulatory framework are complex. The regulatory system is incredibly thorough, covering most aspects of food safety, labelling and marketing of foodstuffs – spread throughout different government departments. Gabrielle Jackson of FACTS takes the difficulty out of this system by unpacking its impact on you (page 18).

This is the last meat, fish & poultry feature for the year. We kick off with a focus on how to multiple target weighing and limit give-away with the use of Cabinplant’s

Germany/Austria/Switzerland: Eisenacher Medien Erhardt Eisenacher +49 228 249 9860 info@eisenacher-medien.de

A

new technology on page 20 and how radio frequency technology in defrosting results in safer meat products. Well known industry specialist and supplier Olaf Blömker of BMPE reveals why you should invest now.

More on page 26.

Beverage Review unpacks the latest technology innovation in format flexibility in cans. The market is geared to grow substantially in the next few years. Find out how to stay on the growth track by turning to page 33. Be sure not to miss Packaging Review’s take on how to implement quality inspection control on page 38. The article touches on how to prevent defective products from entering the supply chain.

I hope you enjoy this edition of Food Review. As always, please don’t hesitate to contact me if you have any queries or suggestions.

Happy reading!

Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmediapub.co.za Sales Executive: Candida Giambo-Kruger +27 (0) 71 438 1918 candida.giambo-kruger@newmediapub.co.za INTERNATIONAL SALES

Italy: Ngcombroker Giacomo Rotunno +39 370 101 4694 g.rotunno@ngcombroker.com Taiwan: Ringier Trade Media Sydney Lai +886 4 2329 7318 sydneylai@ringier.com.hk CIRCULATION Circulation Manager: Felicity Garbers +27 (0)21 701 1566 felicity.garbers@newmediapub.co.za PUBLISHING TEAM General Manager: Dev Naidoo Publishing Manager: Natalie Da Silva +27 (0)11 877 6281 natalie.dasilva@newmediapub.co.za Production Controller: Rae Morrison Art Director: David Kyslinger JOHANNESBURG OFFICE New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 877 6198 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published on behalf of Media24 by New Media Publishing (PTY) Ltd. MANAGING DIRECTOR Aileen Lamb CHIEF EXECUTIVE OFFICER Bridget McCarney EXECUTIVE DIRECTOR John Psillos NON EXECUTIVE DIRECTOR Irna van Zyl

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

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

Dr Heidi Grimmer Founder, creative director and entrepreneur of Strategic Communications Company (Stratcom).

Gail Angela Macleod

4

Food Review | October 2018

HEAD OFFICE

Managing director of Symrise South Africa; chairman of SAAFFI.

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

Kerusha Pillay

New Media House, 19 Bree Street, Cape Town 8001 Tel: +27 (0)21 417 1111, Fax: +27 (0)21 417 1112 Email: newmedia@newmediapub.co.za Postal address PO Box 440, Green Point, Cape Town 8051

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

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

Food Review is printed and bound by CTP Printers - Cape Town 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.

PART OF EVERY PROCESS

Quality Components Technical Expertise Superior Service

Dedicated to Brilliant Service

PART OF THE FOOD & BEVERAGE PROCESS With a proven track record of superior quality products and exceptional service, it's no wonder that BMG is a trusted name in the food & beverage industry. BMG stocks the exclusive range of CRC food grade products.

• Full range of process and conveyor belts compliant to critical OEM standards • Modular conveyor systems - anti-microbial and FDA approved • Flat-top chain & components

• ZipLink synthetic belting • Drives, motors & frequency converters • CRC range of NSF H1 maintenance products

For more information, contact your nearest BMG branch.

ISO 9001

Certified

ISO 14001

Certified

OHSAS 18001 Certified

EMPOWERING SUPPLIER

BEARINGS • SEALS • POWER TRANSMISSION • DRIVES & MOTORS • MATERIALS HANDLING FASTENERS & TOOLS • HYDRAULICS • PNEUMATICS • FILTRATION • LUBRICATION • VALVES • TECHNICAL RESOURCES • FIELD SERVICES

2 018 D I A RY

RE V IE W

ood f

SOUTH AFRICAN PHARMACEUTICAL & COSMETIC REVIEW

SOUTH AFRICAN

2018 SUBSCRIPTION FORM Please complete in block letters, select your subscription option, and return this form, along with your payment to: NEW MEDIA PUBLISHING (Pty) Ltd, PO Box 440, Green Point, Cape Town 8051 Tel +27 21 701 1566. Fax 086 529 6468.

2 YEAR

Food Review Pharmaceutical

R791

Food Review + Pharmaceutical

Cosmetic Review

November 31 October – 3 November Food Tech Eurasia

Istanbul, Turkey www.foodtecheurasia.com

1 – 4 Bioculture

Madrid, Spain www.biocultura.org

SUBSCRIPTION OPTIONS (please tick) 1 YEAR Cosmetic Review

2018 DIARY

R514

R514 R931

R791 R1416

12 – 15 Brau Beviale

Nuremberg, Germany www.braubeviale.de

13 – 15 FHC China

Shanghai, China www.fhcchina.com

Full Name:...........................................................................................

ia ch Euras Food Te bul Istan

Designation: ........................................................................................

Company: ...........................................................................................

Postal Address:...................................................................................

December

.................................................................Code:.................................

Country: ..............................................................................................

Tel: (

)....................................... Fax: (

od Expo 1 – 3 Morocco Fo

) ..................................

occo Casablanca, Mor dexpo.com foo co oc or m www.

E-mail:.................................................................................................

Main activity of company:...................................................................

ivate Label Fair

6 – 8 Shangai Pr

Approximate number of employees: ..................................................

a Shanghai, Chin national.com ter ain plm w. ww

VAT No: ............................................................................................... ❑ I would like to receive the newsletters and feature announcements via email and may be added to the mailing lists.

Signature:............................................................................................

9 – 1 Chocex

a Shanghai, Chin m .co ex oc ch w. ww

Please select your preferred method of payment:

❑

Direct Deposit (Fax this form together with a copy of your deposit slip to: +27 086 529 6468 Payee:

Bank:

Acc No:

Morocco Food Expo

New Media Publishing (Pty) Ltd .

1069321540

January 2019

Credit Card (Mastercard & Visa only) Name of card: .............................................................................

7 – 9 Wine Professional

Amsterdam, The Netherlands www.wine-professional.nl

Expiry Date: ................................................................................

Card Number: .............................................................................

CVC Number...............................................................................

27 – 30 Prosweet Cologne Cologne, Germany www.prosweets.com

Date: ...........................................................................................

Signature:....................................................................................

❑

27 – 30 ISM

Cologne, Germany www.ism.com

TAX INVOICE REQUIRED Note: The above prices are applicable to South Africa only.

International rates available on request.

6

Abu Dhabi, UAE www.sialme.com

Nedbank Seapoint

Branch Code: 10-69-09-00

❑

dle East

10 – 12 SIAL Mid

Food Review | October 2018

Wine Professional Amsterdam

NEWS

ID Logistics goes green

T

he company, which forms part of the leading French international contract logistics group, installed solar PV solutions at its Johannesburg and Cape Town warehousing facilities. Managing director of the South African operation, Etienne Juillard says these installations represent a significant step towards reducing the company carbon footprint and overall operating costs.

Renewable energy solutions’ company, Solareff was selected to engineer, install, commission and maintain both solar PV solutions.

A 574.2kWp grid-tied solution was installed at the Atlas warehouse in Boksburg. Major components of this installation, completed within seven months, comprise 1740 x 330W Canadian solar modules and 10 x 50KVA ABB string inverters. The array, which covers a total roof area of approximately 5 357m2, can produce total peak DC power of 574.2 kilowatts under Standard Test Conditions (STC). A 118.8kWp grid-tied solution was installed at the Cape Town warehouse facility covering a roof area of 792m2.

While this is a smaller solution, it will still provide significant annual savings of 101.8 tonnes of coal, while avoiding the creation of 190 tonnes of carbon dioxide each year. Juillard added that this is part of the group’s global drive towards creating a sustainable logistics company and they will continue to look for and implement other solutions to meet these objectives. •

Mecatherm’s M-TA oven wins IBA innovation award

T

he company, a supplier of automatic production lines for the industrial bakery sector, received the Innovation Award for its new M-TA oven. The IBA Award recognises innovative technical solutions and highlights excellence within the industrial bakery sector.

The M-TA oven is a unique tunnel oven lauded for its flexibility, precision and efficiency. It features a remarkable modular nature, thanks to compact heating modules that work completely independently, and partly in its ability to combine radiant heat and convection, based on six variants, for optimal management of a large baking curve.

This system, with a unique patented mobile hearth system, doubles energy transfer methods at the bottom and top, in each area of the oven, offering a tailored baking curve to produce unique and distinctive products. The new oven, facilitates a diverse range of bakery products and is ideal for all breads, sweet goods, and snacking products’ baking requirements. Flexibility means it can bake an entire range of products using just one unit, without compromise on quality - allowing rapid evolution of the product range depending on market expectations. •

The joint venture will produce and commercialise seed products in Africa

S&W Seed Company and AGT Food and Ingredients embark on joint venture

T

he two companies created a joint venture recently called SeedVision. S&W provides expertise in agricultural breeding, production and processing of alfalfa, sunflower, sorghum species and stevia industries, while AGT is one of the largest suppliers of value-added pulses, staple foods and food ingredients in the world.

SeedVision plans to leverage AGT Foods Africa’s production and processing facilities to produce S&W’s hybrid sunflower, grain sorghum and forage sorghum for sale by SeedVision in the African continent, Middle East countries and Europe. AGT Foods Africa has agreed to utilise its production resources in South Africa, Zambia and Tanzania, and its seed cleaning and warehousing facilities at Krugersdorp, South Africa. •

Uncage your eggs!

T

o eradicate inhumane battery cage farms for hens, the Southern African Faith Communities’ Environment Institute (SAFCEI), a multi-faith environmental NGO, has launched a public campaign urging restaurant giant, Famous Brands to commit to going cage-free for hens and eggs by 2025.

The campaign kicked-off with a petition earlier this month.

SAFCEI’s campaign lead, Mandla Gqamlana says popular SA restaurants in the Famous Brands group – such as Wimpy, Mugg&Bean, Steers, and House of Coffees - will be among those targeted. The goal is to ensure the sourcing of cage-free eggs forms part of the group’s policy, for all franchisees. ‘While the organisation cites integrity, innovation and quality as some of its core beliefs, and pride themselves on their supplier relationships, Famous Brands is yet to use its influence to ensure humane animal welfare standards – which will provide the quality of food its consumers deserve.’ In its code of ethics, the organisation acknowledges its responsibility toward the environment and claims to be “committed to minimising adverse environmental impacts and seeking opportunities to improve performance.”

Famous Brands also claims to value ethical leadership, which should anticipate and prevent any negative consequences its activities could have on the environment. Ethical farming practices mean healthier hens and better quality eggs, and since it also requires more manpower, it will create more jobs. ‘SAFCEI is challenging Famous Brands to leverage its influence in its supply chain and demand ethically farmed produce, such as hens that are cage-free.’ •

September October2018 2018 || Food FoodReview Review

77

C O M PA N Y F O C U S

A grillicious new range of flavours Symrise’s new grill flavour products match the latest EU requirements

In April 2018, The European Commission banned most traditional grill flavours used in the food industry. Ultimately, the safety of these could not be established, based on data provided. What to do?

Change all products? Create new recipes? Replace all ingredients?

S

ymrise found the solution. The company has been developing the ideal grill flavour before the ban became a serious threat to the industry.

The Grillicious range of products is the professional answer to grill flavour and substance requests – in terms of performance, labelling and costs.

THE SENSATION Sensory validation led by Symrise Sensory and Consumer Insight teams in Germany and the UK have proven that Grillicious in finished product samples is almost identical to favourite grill flavours.

In other words, you can be confident products will maintain the same great consumer appeal you require.

The range is based on natural ingredients and delivers a taste performance very close to traditional grill flavours. It has proven successful in many applications. With Grillicious, Symrise provides a full range of grill taste solutions and snack seasonings across all labelling options from flavour, to natural flavour to food declarable products.

8

Food Review | October 2018

FEATURES: • In-house Symrise solution • Technologies and ingredients established and permissible in the EU and beyond • Offers opportunities to be labelled as natural flavouring if required • No change in labelling required • Complete control of raw materials and technologies supplied.

BENEFITS: • Reliable, perfectly controlled supply chain • No concerns regarding permissibility • Quality upgrade/added value for consumers • No costly packaging or manufacturing changes • Stability of costs and supply. •

Symrise – www.symrise .com

OSFF 715567

NEW PRODUCT COMPETITION

A smart and healthy winner at this year’s NPC For a stylish awards evening, there’s no better venue than the Bay Hotel in Cape Town. The evening featured a stunning range of cocktails from our now famous mixologist team - that has become synonymous with the event. The range of specially designed cocktails all featured main sponsor Symise’s ingredients. This year we also welcomed our new packaging award sponsor, MCC Label.

By Maryke Foulds

T

he sun setting on the sea brought additional magic to the 24th annual Food Review/Symrise New Product Competition.

The event is geared at showcasing the latest trend-setting product innovations launched on South African shelves throughout the year.

This year’s overall winner is Aromat’s Naturally Tasty. A representative from the company will jet off on a once in a lifetime trip to attend the Anuga Food Show held in Cologne, Germany in 2019. The prize includes return airfare, accommodation and entry into the show. As one of the world’s leading trade shows, showcasing developments in processing, raw ingredients and finished products, the show alone is worth entering the competition for.

While the key to success is innovation and the ability to offer the right product at the right time it is also about capturing the attention of consumers. When you make a connection it often results in repeat business. Networking throughout the evening with our awesome guests resulted in some excellent information sharing sessions.

The Food Review team are passionate about marrying successful innovation with the right product at the right time. The industry is facing additional consumer, food safety and regulatory challenges. Advances in food science and technology, both in-sector and beyond, present exciting opportunities.

I love seeing what’s new in the foodie world.

There is always something different and fresh.

The top goal is not only a wonderful new product, but also staying true to the ethics and values needed to maintain certain standards. It is not just about the products being delicious, but also about them adhering to legislation, and displaying innovative packaging and formulations coupled to extraordinary taste. This year, as has been the case in previous years, we have seen some really good products miss the cut because of incorrect or misleading labelling.

As we end the 2018 chapter of this year’s NPC, we look forward to seeing how companies and products will push new boundaries with their innovation and creativity in 2019! •

10

Food Review | October 2018

Food Review editor Maryke Foulds with Rudy McLean of Symrise and overall winner Unilever’s Pricilla Subramoney

eur Zoyen La Su MCC Label’s ing award ag ck pa e presents th

A WINNING NOD TO HEALTH

Food Review’ Southern Oil’s s Anita Raath with Stephan Geld enhuys

The development of Aromat Naturally Tasty was driven by two key trends in the market: trust and health. People are growing more sceptical, engaging with what is in their food, where it comes from and who makes it.

They are looking for real, honest, safe and responsible food.

With an increasing focus on health, governments, NGOs, brands and consumers are all looking at tackling malnutrition and overnutrition challenges. People of all income levels are becoming more demanding and discerning, and setting new standards of health and naturalness – compromise is not an option. Aromat Naturally Tasty is expertly blended with naturally dried herbs and spices, has no added MSG, no artificial flavours, no artificial colours and preservatives and contains 40 per cent less salt.

This makes the product healthier than salt and other salt concentrated products on the market. The clean label drives consumer trust in the product. The seasoning is a delicate blend of mushrooms, bay leaves, turmeric, onion, garlic and celery. This enhances a dish and can be used at every meal or snack occasion.

An all-new approach to rodenticides

uppe marketing A18553/FR

NEW PRODUCT COMPETITION

Selontra 2016 New Product Competition winner Nadine Hardy Pe tzer with Tammy Marsh, operations manager at Nutriseed

®

Irrespective of the nature of your business, BASF offers you the latest technology in rodenticides. As a non-anticoagulant solution it is safer than existing rodenticides, but is also highly palatable. This results in Selontra® being an allencompassing solution to control even the toughest rodent population, ensuring peace of mind in your Integrated Pest Management (IPM) system.

Selontra® – smarter than rodents. are a hit The mixologist s with the crowd

Trends gugu Pierre van Zyl delighted guests with his take on the nex t big thing in the food indust ry

AND THE WINNERS ARE …

Packaging awards * Second runner up: Southern Oil B Well Olive & Canola Mayonnaise * First runner up: ABInBev Castle Free * Winner: Soga Organic Frozen Lemon Juice Individual category * Second runner up: Soga Organic Frozen Lemon Juice * First runner up: Clover Cream O’ Naise * Winner: Unilever Aromat Naturally Tasty Range category Second runner up: Woolworths Gluten Free Pretzels First runner up: Woolworths Global Menu Winner: Fry’s Family Food Crafted Range

Outsmart rodents through: • • • • • • • •

Complete control within 7 days.

Lower risk of contamination and residues.

Highly palatable and preferred over other food sources.

Contains the natural appetite inhibitor cholecalciferol.

Controls 100% anticoagulant-resistant rodents.

Minimise non-target and secondary poisoning.

Stable in humid, hot or cold environments.

Works fast with less bait.

Warehouses & Factories

Construction

Food & Catering

Poultry, Pigs, Cattle & general Agriculture

The Editor’s Choice Award FitChef 21 Day Challenge Overall winner Second runner up: Soga Organic Frozen Lemon Juice First runner up: Clover Cream O’ Naise Winner: Unilever Aromat Naturally Tasty

BASF South Africa (Pty) Ltd 852 Sixteenth Road, Midrand, 1685 Tel: +27 11 203 2400 Fax: +27 11 203 2461 Website: www.agro.basf.co.za Mobile website: m.agro.basf.co.za @BASF_Africa BASF.Africa Selontra® Rodent Bait: Reg. No. L10101 (Act No. 36 of 1947) contains cholecalciferol 0,75 g/kg.

Harmful. Selontra® is a registered trademark of BASF. Please refer to the product label for complete directions for use.

October 2018 | Food Review

11

I N D U S T RY TA L K

Find the

ingredient that fits Manufacturers are redeveloping stock standard items on grocery lists to comply with the legislative buzz around salt and sugar reduction. Conversely, developers are faced with the daunting task of meeting legislated salt and sugar levels, while answering consumer calls for tasty, healthy, natural and affordable products. is the only HIS derived from the sugar molecule offering a comparable sweetness profile to sugar at a dosage level of 0.03 per cent. Stevia, a natural HIS has seen many successful launches in both the global and local market.

Sophisticated stevia blends are available and are specifically designed to suit end applications.

FIBRE: A MULTIFUNCTIONAL INGREDIENT

S

ophisticated solutions are called for and the time has arrived for functional novel ingredients to flourish. Industry firmly recognises that complying with R146 (regulations relating to the labelling and advertising of foodstuffs) is not negotiable.

Looming in the background, is pending draft regulation R429 - a force to be reckoned with in itself. Coupled with an anticipated nutrient profiling model, marketers and developers find themselves in an ever challenging environment to deliver successfully on this broad spectrum brief.

SWEETENERS Developers have a wide array of sugar replacers available to choose from. Compared to sugar, bulk sugar replacers vary in digestibility, sweetness level, caloric value and functionality. With the exception of xylitol that is 100 per cent as sweet as sugar, high intensity sweeteners such as sucralose or stevia are used in combination with bulk sugar replacers to deliver a sweetness level comparable to that of sugar.

All polyols except erythritol cause a laxative effect and should be used with caution when formulating products, which can be consumed at a high dosage such as beverages. Shelf life stability is critical in sugar free confectionary applications.

The hygroscopicity of isomalt is comparable to that of sugar, preventing cold flow and sticking of candy to packaging. Sucralose

12

Food Review | October 2018

Both soluble and insoluble fibres are useful in reducing sugar, while preserving eating quality. Soluble fibres inulin and oligofructose, both derived from natural source chicory root, serve as a bulk sugar replacer to levels up to 30 per cent.

Offering up to 50 per cent the sweetness level of sugar, it works synergistically with other HIS to help mask off tastes often associated with these sweeteners.

Maintaining organoleptic properties of the full sugar version is integral. Inulin and oligofructose facilitate browning and good crumb texture in baked goods. They furthermore reduce blood glucose response, increase satiety and beneficially stimulate the gut microflora.

Tasteless insoluble fibres are useful in replacing volumes lost when removing sugar in a baking application. Short chain length fibres positively affect texture in biscuits by improving crunch and preventing breakage.

Longer fibre types have the ability to absorb water, proving effective in fresh keeping and shelf life extension.

SODIUM Salt is the world’s most established food additive acting as a taste carrier to enhance flavours, adding mouthfeel and preventing microbial spoilage. Replacing sodium poses several challenges. Sub4Salt® is designed to replace sodium chloride in a formulation in a 1:1 ratio to reduce sodium content by 35 per cent.

It offers four main advantages to other salt reduction systems: similar salty taste

characteristics, no metallic off-notes, easy handling and similar dosage levels. The ingredient can be used in cured meat systems, bakery products, snacks, soups and stock powders with a successful sodium reduction of between 25 to 50 per cent.

Lallemand Bio-Ingredients offer yeast extracts – a rich mix of protein peptides, which include glutamic acid for a clean flavour donation and a more powerful taste enhancement. It also supplies glutathione, the main active ingredient in increasing continuity, mouthfeel and thickness in umami solutions. Yeast extracts assist in reducing salt, providing a special savoury taste similar to a meat bouillon whilst significantly improving organoleptic qualities in a multitude of food products.

PROTEINS The demand for high protein, lower carbohydrate food is challenging developers to find alternative protein sources. Milk, soy, wheat, pea, rice, hemp and chickpea protein are some of the sources with plant derivates enjoying the limelight.

Amino acid profile, functionality, allergen status, flavour and price are important considerations to a specific application.

Traditional proteins characterised by low water binding and solubility are costeffective solutions for protein fortification in cereals, extruded snacks and bars.

Applications requiring good solubility and emulsification are still dominated by highly functional dairy and soy protein, but more functional alternative plant sources are emerging in the market. Protein digestibility is key and formulators experiment with a combination of sources to optimise on satiety and muscle synthesis, for example dairy protein digesting at a slower ratio compared to soy protein. •

Savannah Fine Chemicals – www.savannah.co.za

Aspirata becomes NOSA Tes�ng Effec�ve 1 October 2018, Aspirata Laboratories will trade as NOSA Tes�ng. The change in name is in line with the NOSA Group’s integra�on into a single en�ty with a collec�ve, focused approach to all business assurance services offered to clients across South Africa, Africa, and other developing countries. This follows on from The Carlyle Group’s acquisi�on of the NOSA Group on 1 April 2018.

NOSA Tes�ng will con�nue to offer unmatched technical exper�se with regard to microbiological and chemical analysis (which includes tes�ng required for occupa�onal hygiene/AIA, beverage grade CO₂, medical devices, molecular tes�ng, immunology tes�ng, nutri�onal, heavy metals, and food contaminant tes�ng), to both its partners and clients in the food safety space. To ensure the transi�on from the exis�ng corporate iden�ty to the new trademark is seamless, the business will be co-branded as NOSA Tes�ng / Aspirata for a period of six months.

As part of its amalgama�on within the greater corporate iden�ty, NOSA Tes�ng has moved premises to NOSA’s head office in Midrand. It can now be found at Por�on 5, Gazelle Avenue, Corporate Park South, Midrand, 1685.

NOSA Tes�ng Managing Director Venisha Bachulal venishab@aspirata.co.za 0765113850 NOSA Tes�ng Technical Opera�ons Manager Michael Waldner michael.waldner@aspirata.co.za 082 896 2314

Western Cape Laboratory Tel: 021 492 6652 Fikree van Niekerk — Chemical Lab Manager fikree.vniekerk@aspirata.co.za 021 492 6652 Enrico Ehrenreich Micro — Lab Manager enrico.ehrenreich@aspirata.co.za 021 492 6655

Midrand Laboratory Tel: 012 685 0800 Jasomay Pillay – Micro Lab Manager jasomay.pillay@aspirata.co.za 0836649710

KwaZulu-Natal Micro Laboratory Tel: 087 287 9456 Manisha Gurlal — Micro Lab Manager manisha.gurlal@aspirata.co.za 071 442 9719

Collin Naidu – Chemical Lab Manager collinn@aspirata.co.za 0823725522

For more informa�on, please contact us at: Email: aspirata@aspirata.co.za Tel: 012 685 0800

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

ISO 22000: 2018

Are you ready for the change?

After being in use for over a decade, ISO 22000:2005 was updated and the revised standard published in June 2018. A working group that forms part of the Technical Committee ISO/TC34/ SC17 carried out this update process for more than three years by considering the challenges the food industry is faced with. By Annelie Coetzee

O

ne of the changes is that the scope of the standard is extended to organisations producing food for animal consumption, i.e. animals that do not become food for humans. In addition to the key elements of food safety management of the 2005 version, the 2018 version is based on seven principles common to all management system standards: 1. Customer focus 2. Leadership 3. Engagement of people 4. Process approach 5. Improvement 6. Evidence-based decision making 7. Relationship management.

“...the production of safe food is not a result of having a system of documents, but rather a motivated, engaged workforce who follows good examples set by leadership”

These principles are the underlying factor that can make or break a food safety management system and relate to the culture of the organisation. Without having the “right” culture, a food handling organisation cannot produce safe end products consistently, even if there is an extensive system of documents.

Contrary to the organisational culture we often see as auditors, the production of safe food is not a result of having a system of documents, but rather a motivated, engaged workforce who follows good examples set by leadership. Management must make decisions in favour of food safety and not only based on commercial interests.

The role of documentation is to support the correct operation of each process and is

14

Food Review | October 2018

not the aim of the game.

There are several major changes in ISO 22000:2018 related to the incorporation of high-level structure (HLS) of Annex SL. Annex SL was created by ISO to provide a universal high-level structure, identical core text, and common terms and definitions for all management system standards. It was designed to facilitate integration of more than one management system standard, e.g.

ISO 22000 and ISO 9001. One main feature of the standard is that risk-based thinking is applied at two levels, i.e. organisational level and operational level.

CHANGES AS A RESULT OF THE INCORPORATION OF THE HLS ISO 22000:2018 has the ten-clause structure typical of other updated ISO management system standards such as ISO 9001:2015 and ISO 14001:2015. See Figure 1 below.

The standard now incorporates the process-approach. This enables the organisation to systematically plan, implement, measure performance and improve the FSMS using the Plan-Do-CheckAct cycle as a tool. Consequently, in the new standard, requirements have been moved to different sections to reflect this systematic

Training

C

00 22

IS O

ISO 22000 F 1 0 SS 90

0 BR C G F SI

Food safety

Auditing

Implementation

H

CP AC

PRPs

Quality happens through people

Cell: +27 (0)83 440 0460 • Tel: +27 (0)21 871 1563 • Fax: +27 (0)86 275 5678 • Email: anneliec@anneliecoetzee.com www.anneliecoetzee.com 482 Main Road PAARL 7646

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

approach for developing and operating an FSMS. Application of the PDCA cycle ensures a systematic method for planning FSMS processes and their interactions resulting in a consistent output. Within the context of an FSMS, consistent output relates to production of safe food, regardless of expected or unplanned changes at the food handling facility.

New requirements such as understanding the context of the organisation and determining the needs and expectations of interested parties were introduced. Factors e.g. food fraud incidents that are on the rise, cybercrime and food defence are some of the challenges facing the food industry.

Consistent with the risk-based approach of ISO management system standards, it is required that information gained through considering organisational context be further used to determine risks and opportunities and to plan actions to address these.

Enhanced requirements for planning are therefore a key feature of ISO 22000:2018.

The HLS common identical core text necessitated some rewording of requirements, e.g. for nonconformity and corrective action and management review. Some requirements were added, e.g. for planning to achieve objectives and communication, again consistent with the HLS common text. There is an enhanced focus on leadership requirements that speaks of establishing a food safety culture from the

“There is an enhanced focus on leadership requirements that speaks of establishing a food safety culture from the top”

THE BASICS FOR FOOD HANDLERS SKILLS PROGRAMME THE BASICS FOR FOOD HANDLERS

SKILLS PROGRAMME OVERVIEW 09SP0002520301302/0 The R638 (Regulations governing general hygiene requirements for OVERVIEW food premises and transport of food), was promulgated in June 2018.

The R638 (Regulations governing general hygiene requirements for food premises and transport of food), was This regulation requires that the person in charge of a food premises is promulgated in June 2018. This regulation requires that the person in charge of a food premises is trained in trained in the principles and practices of food safety and hygiene, and the principles and practices of food safety and hygiene, and that the training is accredited. This course is a FoodBev that the training is accredited.

SETA accredited skills programme and is perfectly positioned to satisfy the training requirements for the persons in charge of a food premises as required by the R638.

Whilst providing a practical approach using workplace examples and case studies to ensure a thorough understanding of hygiene and food safety practices, the course focuses on why the daily application of these practices is important and how these should be applied.

ASSESSMENT Integrated assessment via a one-on-one PREREQUSITES assessment in the workplace conducted Basic numeracy and literacy skills two weeks after the last day of training WORKPLACE COMPONENT The food premises is visited during the one-onone workplace assessment to ensure that the

ASSESSMENT

COURSE CONTENT learner is able to demonstrate application of the Integrated assessment via a one-on-one BENEFITS Food Safety Principles assessment in the workplace conducted two weekscertifi after thecate last day of of training • Achieve competence CONTENT forBENEFITS credit bearing accredited skills The R368 and what it requires of the person in charge and well as the food handlers Achieve certificate of competence for credit What is food safety? programme bearing accredited recognised skills programme by the South The different types of food hazards that can occur recognised by the South African are food safety practices or GMPs? AfricanQualifi cations Authority and What Qualifications Authority and endorsed by the Understand how personal hygiene practices impact on food FoodBev SETA safety Comply with the requirements endorsed byR638 thetraining FoodBev SETA Temperature control for the persons in charge of a food premises Personal Safety Practices Training can be conducted in isiXhosa, isiZulu, • Comply with the R638 training requirements Records required by the R638 English and Afrikaans Allergen Controls is customised and workplace based forTraining the persons in charge of a food premises The importance of traceability to ensure relevancy and practical application Pest control • Training can be conducted in isiXhosa, And much more....

DURATION isiZulu, English and Afrikaans UNIT STANDARDS FS01 – LEVEL 2 (13 Credits) TITLE NO NQF CREDITS 2 Days theory. A workplace assessment • Training is customised and workplace based consisting of an hour per learner in the Apply Good Manufacturing Practices as CONTACT 120403 2 4 workplace. of a Food Safety System to ensure relevancy and practicalpart application 120404 4 Personal Hygiene, Health and 1 HEAD OFFICEPORT ELIZABETH CONTACT

Presentation Apply personal safety practices in a food

No 55 Ground Floor, Court 120416 5 2 Kings

or sensitive consumer product 041 366 1970 DURATION environment info@entecom.co.za HEAD OFFICE- PORT ELIZABETH FS01No –55LEVEL 2 (13 Ground Floor, KingsCredits) Court Total Credits 13 www.entecom.co.za 041 366 1970 Articulation: National Certificate in Food info@entecom.co.za and Beverages Packaging Operations – 2 Days theory. A workplace assessment www.entecom.co.za Level 3 consisting of an hour per learner in the workplace.

top. Certification audits should reflect the enhanced focus on leadership.

We can expect certification body auditors to spend more time with top management, i.e. not interviewing the food safety team leader when auditing management review and planning activities, but rather getting the answers from the person in charge of the food premises.

Terminology introduced includes process, documented information and risk, external provider and interested party.

CHANGES RELATING TO HACCP (FOOD SAFETY) The definition for a food safety hazard was expanded to include radiological substances, in addition to biological, chemical or physical agents and allergens. The requirements for HACCP principles are still covered, mainly in section 8, Operation.

The requirements are re-arranged to reflect the PDCA cycle at operational level, e.g. validation requirements follow on selection of the control measures.

After more than a decade in use, feedback from the users of ISO 22000 was taken into consideration and hence the definitions for control measure, prerequisite programme (PRP), operational prerequisite programme (OPRP) and critical control point (CCP) were reworded. This should not have an affect on our current HACCP study outcomes if OPRPs and CCPs have been correctly categorised previously.

New food safety related terminology, such as ‘action criterion’ and ‘hazard control plan’, was introduced. An action criterion is a measurable or observable specification for the monitoring of an OPRP. An action criterion should assist the food handling organisation in deciding whether an ORPP is under control or out of control, as it resembles the concept of ‘critical limit’ that we establish for CCPs. The notes added for clarification make the new standard more user friendly, e.g. there are clarification notes for validation, verification and monitoring that make it clear that validation happens prior to operations, monitoring during operations and verification after operations.

The support section has two new sub-clauses. More work for the food safety team! They have to adapt externally developed elements of the FSMS to make sure it is specific to the organisation’s products and processes. Supplier management gets more emphasis. In response to the impact suppliers can have on food safety, the organisation must have criteria in place for their selection and apply control, whether the external providers supply products, services or processes.

There are two clauses where the requirements for corrective action are covered. In clause 8 corrective action is needed for nonconformities related to operation (including customer complaints) and in clause 10 corrective action is required for management system related nonconformities.

Food safety team leaders and team members are still required to play a key role in the FSMS. In response to the “engagement of people” principle, the food safety team must demonstrate their active involvement in the planning, operation, evaluation and updating of the FSMS. •

ABOUT THE AUTHOR Annelie Coetzee is an approved trainer for ISO 22000:2018 Transition Training.

Annelie Coetzee – www.anneliecoetzee.com

16

Food Review | October 2018

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

Training for the long run There is still a lot of confusion in the industry regarding the difference between SETA accredited training and workshops. Accredited training providers offering food safety short courses have to compete with providers offering non-accredited workshops.

O

ften companies will send staff on workshops because these are cheaper and of shorter duration, therefore less time away from work. As a result many private education, training and development (ETDP) providers decided to drop their accreditation as cost and resources involved in maintaining these stringent accreditation requirements are not always valued in the market place.

Companies are often unaware of the benefits of accredited training for their staff. Entecom highlights the differences and provides these benefits.

Consider which option will provide the employer, the learner and the food industry at large with the most long term benefits. •

Entecom – www.entecom.co.za

Workshops

SETA Accredited short courses/ skills programmes

Duration

1/2 days to two days.

Two to five days (depending on credit value of course).

Objective

To share information from an industry expert regarding a specific topic of interest.

To ensure learners are able to demonstrate an acquired skill.

Course content

Usually a print out of the presentation summarising the main points of the topic presented. Not normally based on unit standards. Some claim to be unit standard aligned.

Defined by normally more than two unit standards consisting of more than 10 credits. Course content has to consist of a learner manual and a workbook (formative assessment completed during class).

Content requirements

No induction moderation of the course content is required prior to delivery.

SETA has to conduct an induction moderation to ensure the course meets the relevant SETA requirements prior to the course being presented.

Audience level

Normally delegates from mixed background and education levels.

Learners require an assessment prior to attending the course to ensure they are at the correct NQF (National Qualification Framework) level.

Credits

Zero credits

Normally 10 or more credits.

Moderation

No requirements for internal or external moderation.

Internal moderations are required for every course intervention by trained moderators. Exit moderations are conducted at regular intervals during the year.

QMS requirements

No formal QMS system is required to manage the learning process.

Documented QMS is a mandatory requirement in order to achieve and maintain accreditation.

Assessments/ knowledge test

Assessments or tests are not always completed after training.

Most are knowledge tests. Some providers do require assignments (e.g internal auditing courses). If learners fail the test they may be given an opportunity to rewrite the test or submit the assignment.

There has to be a record of formative and summative assessments linked to unit standard specific outcomes and assessment criteria per learner. Learners are allowed three attempts and there has to be evidence of support provided. During the summative assessments learners demonstrate the ability to integrate the theory and practice as well as application in the workplace.

Assessors

No formal assessment training is required. The presenters normally mark the tests or assignments.

Assessors must have completed an accredited assessor course and must be SETA registered. Assessors are to produce evidence of subject matter expertise. This is verified during Induction Moderations.

Workplace assessments

Not usually performed as part of workshop training.

Skills Programmes require a practical component to ensure the skill acquired can be demonstrated in the workplace.

Outcome upon completion

Delegates receive a certificate of attendance or successful completion (depending on whether they completed a test). No credits are awarded.

Learners who are found competent receive a certificate of competence endorsed by the relevant SETA. Learners are awarded credits towards a qualification.

Personal development

Delegates will attend workshops based on the knowledge required for their job function.

Learners can progress within the NQF framework and continue to accumulate credits towards a full qualification.

SETA funding

Mandatory grant can be paid to employers if the Work Place Skills Plan and the annual training report has been correctly completed and submitted in time. Training need not be accredited to qualify for mandatory grants. Mandatory grant payment is not dependant on the training spend but rather on a percentage of the Skills Development Levies paid by the employer to the DOL.

Employers can qualify for mandatory grant as per the workshops, however in addition to this, employers may also qualify for discretionary grants towards accredited skills programme training for their staff.

October 2018 | Food Review

17

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

Are you regulatory ready?

South Africa’s food labelling regulations and regulatory framework are complex.The regulatory system is incredibly thorough, covering most aspects of food safety, labelling and marketing of foodstuffs - spread throughout different government departments.

By Gabrielle Jackson.

T

his dispersion means it is often a challenge to remain up to date with changes in regulations and standards, and to ensure the correct documentation is kept on file at all times.

It can also result in confusion regarding the interpretation and implications of regulations.

THE SOUTH AFRICAN REGULATORY SYSTEM Regulations relating to foodstuffs in South Africa are dealt with by three government departments, namely: Health (DoH), Trade and industry (DTI) and Agriculture, Forestry and Fisheries (DAFF).

Their combined vison is to protect consumers. In each case, the question should be asked: might this product or its label mislead or harm the end consumer?

The regulations that fall under DoH and DAFF are freely available online, through websites the relevant department must keep up to date; DTI standards are available from DTI directly, although some are only available by purchase.

THE LEGALITY OF DOCUMENTATION ON FILE When it comes to maintaining food safety, ignorance is never bliss. Food manufacturers are legally bound to keep all regulations on file that may be relevant to food they produce, and those regarding food safety. Should an inspector request

18

Food Review | October 2018

them, they must be available and up to date. There are regulations to cover all the various aspects of food safety, including the recently published Regulations Governing General Hygiene Requirements for Food Premises, and Transport of Food and Related Matters (R.638), published on 22 June 2018.

If you are not aware of this regulation yet, you may need to revise your means of ensuring up-to-date regulations are kept on file.

WHICH LAWS APPLY TO YOUR FACILITY? Libryo is a company that defines its product as ‘a web-based, site-specific tool, which enables users at any organisation to know the applicable legal obligations they face in any situation.’

It covers foodstuffs, in addition to all relevant Occupational Safety and Health (OSH) regulations. The tool is well-maintained and current, user friendly and includes a tag-word-initiated search function and translator application.

In an environment that is ever-evolving, it also has a Notification Centre, which will alert you to changes in regulations.

HOW TO APPLY RELEVANT REGULATIONS TO LABELLING? Because of the fragmented regulatory system, the biggest challenge many companies face is piecing together the puzzle and seeing the end picture. There are helping hands out there: teams of people who can assist you to ensure your food labels are compliant with regulations; helping you set up schedules to follow with regard to maintaining food safety.

The FACTS team is made up of individuals with a wide variety of knowledge. They are available to assist with regulatory queries, food labelling compliance and the setting up of testing schedules, among other services.

In any manufacturing, packing or selling environment, the regulatory framework must be applied across the board. Sometimes we all need help to guide our way. That help is available: the necessary expertise is just a call away. •

ABOUT THE AUTHOR Gabrielle Jackson has a B.Sc. Dietetics from Stellenbosch University.

FACTS – www.factssa.com

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

Training: value for money or not?

Food Review asked Anya Knoetze, a well-known facilitator in food safety training and consultation and a member of the ISO 22000 Expert Panel, about the status of training in South Africa and if there is room for improvement.

Q: WHY DO YOU SAY THAT TRAINING ON CONDUCTING HACCP IS FAR FROM ADEQUATE? A: In the facilities I visit during audits or consultations, I don’t

Q: YOUR CURRENT FEELINGS ABOUT FOOD SAFETY TRAINING IN SOUTH AFRICA? A: I am concerned. The demand from industry

see evidence of the understanding or the ability to conduct HACCP, even after training has been presented. This may be due to a lack of knowledge on the part of the training provider and/or insufficient time allocated to ensure detailed training.

It also seems to me that teaching continues to centre on the original HACCP model developed almost 50 years ago, whereas we should be teaching conceptual and process-based thinking reflecting the advanced HACCP of today. This type of thinking equips the learner to conduct HACCP by providing information, knowledge, evidence and science to support their developed methodology rather than traditional checkbox thinking.

seems to be for courses to be as short as possible, which means in most instances that the time allocated is insufficient to ensure training addresses the requirements for competency, particularly considering the complexity of food safety management system training. How much can you learn in a one-day or two-day class? My programme runs over four days with a fifth day included as a practical.

Even within this extended time frame, it is still difficult to fit in all the requisite information.

Q: YOUR SUGGESTIONS ON TRAINING FOR COMPANIES LOOKING TO IMPLEMENT FOOD SAFETY SYSTEMS? A: HR has a role to play to assist the food safety

Q: WHY DO YOU SAY THAT? A: I recently went on a three-day FSSC 22000 course presented by a well-regarded training provider with the purpose of determining if there is a way to present my course in a more efficient and compact form. After this course, putting myself in the shoes of a beginner, I realised that I would not be able to implement all the requirements of the scheme, especially conducting the prescribed risk assessments. Fortunately, most of the delegates had a background in food safety based on their exposure to retailer required audits. Nevertheless, I feel that they were not equipped after the training to grasp the full concept of ISO 22000 or FSSC 22000 for that matter.

team leader and/or quality manager to determine the type of training required as well as the competency level of the learners. It is of no use to enrol learners in a high-level five day training course on food safety management if they haven’t yet been trained on food hygiene. It is also essential to ensure the credibility of training providers. Clients should not hesitate to ask trainers to provide solid evidence of their industry knowledge and, in particular, their relevant food safety experience. The value of training is directly proportionate to the quality of the training provider. Anyone can become a trainer, but not everyone trains well.

Q: WHAT IS YOUR TAKE ON THE INFLUENCE OF AUDIT REQUIREMENTS ON TRAINING? A: Pressure is placed on facilities to constantly provide evidence of training against the audit criteria. My feeling is that there is too much emphasis on satisfying the auditor’s checklist, instead of attaining true competency in terms of food safety. The question should be how is food safety competency determined? This was always the intended purpose of the audit criteria.

Anya Knoetze www.haccpforfoodsafety.co.za

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

Committed to you

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

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

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

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

www.haccpforfoodsafety.co.za

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

HACCP@POLKA.CO.ZA

October 2018 | Food Review

19

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

Smart solutions and less give-away Supermarkets need frequent deliveries of fresh and varied marinated products on display at the counter. For producers, this requires a production set-up enabling production in small batches and frequent shift of marinades.

FAST FACTS

2

1 1. Sensor-gate technology 2. Screw feed multihead weigher 3. Cabinplant is an innovative supplier of processing solutions for the food industry

M

arinating poultry products usually requires time-consuming cleaning of production equipment, like tumbler, elevator, multihead weigher, tools for the weigher and marinade dispenser. The Cabinplant marinating system disrupts the process as marinating is done after portion weighing. Marinade is added to fresh meat in a special mixing-tool just before meat is dropped in the tray. Only the tool and the dispenser need to be cleaned, allowing a more frequent shift of variants.

Changeover time is down to less than 20 minutes and cleaning time is reduced by up to 80 per cent. Meat is treated far more gently as it no longer marinates in a large drum with several hundred kilogrammes of meat.

‘A German poultry producer tested the solution, where one part of the batch was marinated in a traditional drum and the other marinated after portion weighing.

Blind tests showed that consumers preferred the taste and look of the Cabinplant products,’ explains Henning Ingemann Hansen, development director at Cabinplant.

The marinade dispenser can be integrated with the weigher to make the dosage variable relative to the weight of the meat.

If the meat weighs more than minimum, the amount of marinade is reduced accordingly.

This saves marinade and results in packages of consistent weight.

The Cabinplant marinating system is placed in line with the packing line. After weighing, products are packed in trays or thermopacked. The solution can be used for both meat and poultry. A patent has been applied for the system and can be combined with Cabinplant’s multi-weigher.

20

Food Review | October 2018

ACCURATE WEIGHING OF FEWPIECE PORTIONS Sensor-gate technology addresses the issue of precise weighing of few-piece portioning in trays, in combination with a screw feeding multihead weigher. The optimum is to feed one piece of product into each weighing pan obtaining the highest number of combinations for the highest level of accuracy of weight, e.g.

450g of chicken breasts with three pieces in shelf-ready packaging.

It constantly measures the opening of the gate to each pan and adapts the speed of the screw so only one piece of meat is dumped into the weighing pan. This reduces the number of duplets or triplets in pans making it difficult to obtain uniform package sizes.

The sensor-gate solution features intelligent and various speed control that reaches from fast forward to almost slow motion. This ensures there is always a product in the screw. This reduces the number of empty pans – increasing capacity of packing lines.

‘We analysed how we could increase productivity in packing lines with screw feeding multihead weighers. The problem was an unintelligent running time control system that let too many products in at a time. The sensor gate is the solution,’ notes Hansen.

‘Sensor-gate technology allows only one fillet per pan. The less weighing pans with duplets or triplets, the better. It means an increase in possible combinations, meaning precise portioning and, per tests, a significant reduction in give-away.’

MULTIPLE TARGET WEIGHING REDUCES COSTLY GIVE-AWAY Demand for poultry or meat, portioned in trays with a fixed weight is increasing,

Cabinplant assists with: • Post-marinating of fresh poultry meat enabling deliveries in small batches • Sensor-gate technology that addresses the issue of more precise weighing • Reduction of give-away through multiple portion sizes from the same process. but can become costly for the industry.

Fluctuations in average weight of the products over a day will sometimes make the producer work with a high amount of give-away. Cabinplant’s dual/multiple target system can be set to work with one, two or multiple weighing targets of products in the finished packages.

The solution can simultaneously weigh out 450g and 1 000g packages. This can reduce give-away dramatically. There is a return on investment for the dual target system of only three months, in some cases one month has been seen. Working with multiple packaging sizes at the same time, the weighing system can optimise grammage. Products that do not fit 450g packages are instead used for 1 000g portions. It offers a much greater flexibility and a lot less giveaway.

The rationale behind the solution is simple: If the average weight is 160g per fillet and a pack of 450g must contain three, it can become difficult to avoid giveaway. In practice, give-away will be 30g per packet, which adds up to a lot per year in a two-shift production line. If the average weight is less than 150g the problems are even greater.

The dual/multiple target solution consists of software and a tool that can be installed in existing Cabinplant packaging lines with multihead or combinatorial weighers and equipped with the sensor gate technology.

The technology is supplied and supported through local distributors well established in the food and processing industry. •

Albrecht Machinery – www.albrechtmachinery.co.za

3

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

The case for red chrome in collagen casings Casings have been utilised for centuries to maintain meat quality, extend shelf life and minimise off flavour and discolouration due to oxidation in meat and poultry products.

Natural casings are traditionally used for sausage casings, but various other types are under development. By Huiuso Huang

N

atural casings are made from the sub-mucosa of an animal intestine and consist mainly of collagen.

These products can also be made from the bladder, stomach, caecum or esophagus.

The advantages of using a natural casing are that they are extremely permeable to moisture and smoke. It can help develop a beautiful smoked appearance and enhance a product’s nutritional value since it is a protein-based material. They are edible and tender enough to be easily chewed and don’t create off-flavours in sausage products. On the downside, they are least resistant to breakage, yield the least amount of product and are non-uniform in size. This makes it difficult when used in industrial production and handling.

Collagen is the perfect answer for sausage manufacturers looking for faster and more reliable ways of producing high quantity sausages. Compared with natural casing, collagen provides a more uniform product and is easily applied into meat manufacturers’ existing production lines.

There are two types of collagen casings: regenerated and co-extrusion collagen.

Regenerated collagen casings are used for any size of comminuted meat sausage products.

Collagen comes from a layer of beef hide, removed and refined by either dry process or wet process.

The dry process involves alkaline treatment of hide coriums followed by acidification to a pH of three. The wet process starts with acid or alkaline dehairing of cattle hides.

FAST FACTS Advantages of using chrome red in casing products • Shows resistance to heat and thermal processes • Chrome red alone, or in combination with other natural colorants is an excellent replacement for F&DC Red 40, F&DC Red 3 and carmine • Chrome can tolerate a wide pH range, measure from two to eight.

Compared with carmine, labelling is not a big concern for casing manufacturers and consumers • Chrome red is a stable emulsion allowing it to be applied into both water and oil soluble system.

COLLAGEN CASING PROCESSES The production of collagen casing is a complex and sophisticated process. Natural material forms the basis of the product. It is broken down and reformed into a collagen gel.

Originally, collagen is obtained from the corium layer of the hide of mammal animals. The collagen rich corium layer is also called collagen split.

The collagen split is extracted with alkaline solution to remove and wash off the soluble components then swollen with acid to develop a viscous mass of acid food grade collagen.

After washing, decalcification and buffering processes, this food grade collagen is used for forming tubes.

These tubes are fixed by moving it through an alkaline bath and the neutralised collagen returns to its original state. The pH for this process ranges from two to eight. Some manufacturers add colorants once the food grade collagen has developed.

CONSIDERATIONS FOR COLLAGEN CASING COLOUR OPTIONS Lockers

Collagen casings sometimes add either natural or synthetic food grade colourants approved by the FDA. Sausage manufacturers use coloured collagen casings to enhance the external appearance to make various attractive sausage products.

Collagen casings should match attributes for a variety of meat sausage products and compatible on various sausage manufacturing equipment. Besides the wide pH range in collagen casing production, drying conditions also affect the colour options available.

ROHANATRACOL CHROME RED The company developed a natural, orange-red β-Carotene emulsion product, suitable and stable for casing products. It is a good option to replace natural carmine and synthetic colours,

22

Food Review | October 2018

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

1

2 Figure 1.

Comparison different pH values and heat vs without heat the redness changes Figure 2. The Delta E changes at different pH values in collagen slurry.

Figure 3. Visually compare colour performance at different pH ranges

3

such as FD&C red 40 and red 3. Natracol chrome red is a water dispersible beta-carotene emulsion. It develops an opaque red colour once dispersed into water.

When added into a collagen slurry, it is evenly distributed and develops the desired colour shade and intensity. Another advantage of chrome red is that it is stable to the wide pH range used in collagen production. The colour may only show slight fluctuation, but it is difficult to distinguish by the naked eye. The usage rate is based on customer need up to two per cent inclusion.

STABILITY TEST OF CHROME RED WITH DIFFERENT PH AND THERMAL PROCESSES OF COLLAGEN GEL Method Collagen gel was supplied by a local casing supplier and melted in a glass beaker at 180 F for 20 minutes. Chrome red and caramel colour solutions were used in this study. The pH of this collagen slurry was adjusted with 1M ammonium hydroxide and one per cent citric acid between a range of two to eight, and the final collagen slurry was stabilised around a pH of five. Colour changes were evaluated by a colorimeter at different pH values before and after heat treatments.

Results and Discussions Figure 1 shows two per cent chrome red in a collagen slurry.

Results indicate chrome red is not heat sensitive and tolerant of pH ranges from two to eight. The difference among various pH points are acceptable or slight changes with delta E values less than 2.0 (Figure 2). It shows similar appearance when chrome red is applied into different collagen slurry and solidified into white tiles with different thickness layers (Figure 3). •

Roha – www.roha.com

October 2018 | Food Review

23

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

Solutions to cut

Liste

Listeria Monocytogenes to its core South African health minister Aaron Motsoaledi announced at a press conference in September that the Listeria outbreak is over.

While South Africans breathe a sigh of relief, steps must be taken to prevent future outbreaks. As the NICD reports, 60 to 80 cases of Listeriosis have occurred every year in South Africa, for the past five years.

24

T

he World Health Organization (WHO) is calling the 2018 incident in South Africa, the largest Listeria outbreak ever detected. ‘This Listeria outbreak was the crisis that made South Africa and possibly the whole of Africa, realise the importance of food safety and foodborne diseases and the need to invest in improving its control,’ says Peter Ben Embarek, PhD, WHO’s global food safety specialist. ‘South Africa has embarked on a deep reform of its food safety system including strengthening of regulations, standards and food inspection activities.’

Whilst positive reform activities have taken place, including an updated food safety Regulation R607, published on 14 June 2018, manufacturers must look to improve controls across the board. Factories making ready-to-eat processed meat and chicken are required to have proper food safety management systems in place, with ongoing inspections according to updated hygiene regulations. The risk of Listeria contamination along the supply chain still exists. An outbreak tied back to any meat processor, would bring significant financial and reputational risk that could severely impact its business. To mitigate risk, it is common practice for meat processors in Europe and the US to add antimicrobials to formulations, to ensure microbial growth control.

Food Review | October 2018

South African meat formulators have been quick to follow suit. One antimicrobial that tested optimally is Provian® K. It is widely used due to its proven efficacy against Listeria monocytogenes and shelf life extending effect.

The ingredient is a patented, sodium free, anti-microbial based on acetic acid. Provian® K: • Has no effect on sensory profile • Keeps products safe • Increases shelf-life and decreases returns • Is a proven cost-effective and safe solution.

The superior bacteriostatic effect of Provian® K in comparison to other anti-microbial systems can be predicted using an independent model - developed by the Technical University of Denmark (DTU). This model, the Food Safety and Shelf Life Predictor (FSSP) is freely available for download at http://fssp.food.dtu.dk.

The FSSP model predicts the efficacy of Provian® K in processed food products where Listeria monocytogenes might be an issue and can be used to show authorities a critical control point within Listeria control programmes.

Niacet’s technical experts, together with exclusive local supplier CJP Chemicals, are available to provide application support. •

CJP Chemicals – www.cjp.co.za

—

A plant that safeguards product integrity.

Talk to us.

Are you constantly striving to improve food safety, eliminate contaminants, and ensure full traceability? Our comprehensive portfolio and consultative approach runs from power to palletizing. So whether you need total traceability or reliable washdown solutions, we have the answer. Discover the infinite possibilities at new.abb.com/food-beverage

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

RF technology revolutionises defrosting Olaf Blömker, managing director of BMPE Butcher & Meat Processing Equipment (BMPE) recently completed the installation of a state of the art radio frequency (RF) defroster at one of South Africa’s leading food processing plants and another project is due for completion soon. Thus far, six machines have been sold in southern Africa in the fish, meat and confectionery industries.

H

e is passionate about the benefits of RF, which includes capacity for safely and rapidly defrosting meat, poultry and fish without comprising quality.

Equipment is manufactured by Italian RD specialist Stalam, represented by BMPE across the African continent.

‘RF is replacing microwave around the world as it is a lot more hygienic,’ he explains. ‘Technology was originally developed to speed-dry dyed yarn in India, but has since been adapted with great success by Stalam for the food industry.’

RF defrosting uses ultra-high speed vibration to increase temperatures from -25°C to two degree Celcius in minutes without any blood loss. There’s also no human contact with the product, which can be defrosted inside the box.

THE CHALLENGE Stalam’s RF technology addresses many, if not all, of the challenges and problems of traditional defrosting methods: • Heat transfer is an intrinsically slow process; the larger the size of product, the longer the time required for the defrosting process. This causes a long delay between the removal of the product from the cold store and the next processing or utilisation stage • Bacteria can survive at negative storage temperatures. During slow defrosting there is considerable opportunity for

bacteria growth.

• Proportionally high drip losses may result from lengthy defrosting times. This causes changes in the product texture, leading to a significant financial loss.

• It is not possible to speed up defrosting by increasing temperature, as this may cause severe deterioration of the product.

• Long defrosting time means a batch process is unavoidable, resulting in high handling costs with additional risks.

• Heat required for defrosting is supplied by air, water or steam in processing rooms or equipment. These large contact surfaces with the environment and process speed is often influenced by external ambient conditions, which are difficult to control.

HOW RF WORKS Drawbacks of conventional defrosting methods can be avoided thanks to the ability of RF’s electromagnetic fields to rapidly generate heat volumetrically within the product. The heating process is fast, uniform and controlled, resulting in a significant reduction of drip losses. It also minimises product deterioration caused by bacterial growth.

The RF method offers flexibility in production scheduling. It is ideal for many tempering, softening and defrosting processes. The product is placed on the machine’s conveyor belt and transferred continuously through the RF unit (tunnel),

RF technology offers numerous benefits to food processing plants

passing between upper and lower electrode plates. These electrodes form an electrical capacitor and product moving between plates becomes the dielectric element of that capacitor. The electrode plates are connected to a radio frequency generator oscillating at a frequency of several million cycles per second.

When the RF generator applies high frequency alternating voltage between the capacitor plates, the dipolar water molecules of the frozen product will vibrate and rotate, attempting to align themselves according to the fast changing opposite plate polarities. This

CALL US FOR ALL YOUR EQUIPMENT REQUIREMENTS

Branches in Johannesburg and Cape Town - Tel: +27 11 664 8212 - Email: info@bmpe.co.za / marketing@bmpe.co.za - Website: www.bmpe.co.za 26

Food Review | October 2018

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

DID YOU KNOW THE RF HEATING process is fast, uniform and controlled. This results in a significant reduction of drip losses and minimises product deterioration caused by bacterial growth.

phenomenon causes intermolecular friction, which will in turn generate heat rapidly and uniformly within the whole product mass regardless of its size, weight, shape and thermal conductivity.

The amount of heat generated inside the product and the defrosting time are accurately controlled through the voltage applied on the electrode plates and the speed of the conveyor belt.

BENEFITS OF RF • Defrosting is achieved in minutes rather than hours/days even for large product blocks. If necessary, directly inside the packaging used for storage or retail distribution (carton boxes, polyethylene bags).

• The process speed and uniformity

minimise the risk of product degradation (drip losses, deterioration of sensorial, chemical and physical characteristics, bacteria growth), thus helping to preserve best product quality.

• Product can be obtained at the correct temperature needed for the next stage of processing.

• Thanks to the high process speed, radio frequency defrosting can be carried out continuously, with significant advantages in product handling and production scheduling. Production can be organised to just-in-time criteria, a great advantage in the case of sudden orders and lastminute changes.

• Weather and external ambient conditions do not affect the process, so it can be controlled accurately and consistently.

• RF equipment requires much less floor space compared to the traditional, large defrosting rooms and equipment.

Relevant process costs can also be reduced drastically compared to conventional techniques.

Blömker is convinced that RF defrosting will become the technology of choice for food processors in

Africa who are serious about quality and safety. ‘After the recent Listeria outbreak, manufacturers are realising there’s nowhere to hide when it comes to food safety, and a critical hazard point is defrosting. RF will help manufacturers to protect their customers,’ he concludes. •

Butcher and Meat Processing Equipment www.bmpe.co.za

RF defrosting can be carried out continuously.

BRING IT BACK TO LIFE!

IN-LINE RAPID DEFROSTING EQUIPMENT Defrost in minutes Avoid drip loss Improve yield Achieve a short payback period

October 2018 | Food Review

27

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

MAP, poultry and the cold food chain M odified atmosphere packaging, also known as gas flushing or protective atmosphere packaging, is used to extend shelf life and maintain visual, textural and nutritional appeal of fresh foods. Generally, MAP involves developing a protective gas mixture of high purity oxygen (O2), carbon dioxide (CO2) or nitrogen (N2), and enclosing fresh food with the gas inside the packaging. This is designed to minimise the inward and outward diffusion of MAP gases, water vapour and atmospheric air. Each gas blend is carefully developed to meet the specific respiration needs of each packaged food product.

A key advantage of MAP packaging is to enable fresh food to be delivered to consumers without having to add chemical preservatives or stabilisers.

Spoilage of chilled poultry stored in anaerobic (oxygen free) conditions is largely due to the growth of bacteria called

pseudomonads (P.) such as P.fluorescens, P.putida and P.fragi. Human infections from these are rare, occurring only in patients with compromised immune systems. When these organisms reach populations of 100-million CFUs (colony forming units) cm3, an unpleasant off odour can be detected.

A key factor underpinning the success of MAP packaging is temperature. Studies have shown portions of fresh chicken stored at an atmosphere of 25 per cent CO2 and 75 per cent N2 could last for 10 days at below 2.0°C in trays with non-permeable film without developing off odours or discolouration associated with pseudomonad-type bacteria. At 3.3 °C in the same atmosphere over the same period, spore-forming bacteria called clostridium botulinum were found to grow. These are dangerous toxins that cause botulism. Studies show higher CO2 concentrations give better protection, but higher concentrations cause tray packaging

FoodFresh gasses are used extensively in poultry packaging

to deform, because CO2 reacts with moisture to form a vacuum in the tray. Pure CO2 is widely used for shipping unpackaged bulk and par-cooked chicken.

Afrox has developed an extensive range of quality gases and gas mixtures that cover all current MAP processes.

Called FoodFresh, these gases fulfil the requirements of quality assurance, hygiene and freshness demanded by the food industry.

Gases are supplied in dedicated highcapacity, high-pressure steel cylinders, each with a certificate of compliance guaranteeing the quality. The overall quality of FoodFresh gases and gas mixtures is achieved by carefully controlling both the preparation and filling procedures for each cylinder of a FoodFresh mixture. •

Afrox – www.afrox.com

Your coolest refrigerant partner Whatever your refrigerant application, wherever you are, Afrox can meet your needs for delivery, handling and management of refrigerant gases, from traditional fluorocarbons to natural refrigerants including R744, R717 and the latest environmentally friendly HFO range of gases.

Our products are vital for the refrigeration industry, whether it be in air-conditioning or for chilling applications; our superior quality affords our customers peace of mind.

Afrox believes in a cleaner tomorrow and we are committed to the responsible use of natural resources, the development of clean technologies and the replacement of harmful substances with more eco-friendly alternatives. We have the expertise to help you reclaim and reuse refrigerants wherever possible.

Together with our global partners, we continue to identify alternatives to hydrochlorofluorocarbon (HCFC) and hydrofluorocarbons (HFC). Our aim is to provide products that offer satisfactory cooling performance with zero ozone depletion potential and lower global warming potential. Developed by Arkema, Forane® R427A is an ideal retrofit solution

Customer Service Centre: 0860 020202

Refrigerant Advertorial 130x177.indd 1

28

Food Review | October 2018

Shop online: www.afroxshop.co.za

for many existing R22 systems. We are also focusing on the fourth generation fluorine based refrigerants (HFOs) used for the replacement of HFCs that have a high global warming potential (GWP).

Afrox prides itself on not only superior quality of refrigerants but also its experience in handling refrigerant gases and we can provide support and guidance to our customers relating to all aspects of these gases.

Shop online at www.afroxshop.co.za or visit www.afrox.com for product information and safety recommendations.

Alternatively you can call our Customer Service Centre on 0860 020202.

It’s all good with quality you can trust.

www.afrox.com

2018/04/17 3:21 PM

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

RFID technology in automated harvesting Radio frequency identification (RFID) technology is increasingly found in food tracing as technology improves. Implementing RFID is not uncommon in the case of large containers containing raw products and in the mixing of bulk materials.

I

t offers companies several ways to streamline and manage capacities, focusing on issues of traceability and process reliability. Using wireless technology for identification purposes opens up a new dimension in automatic data recording. The automotive industry has been using RFID for years – where a tag is attached to the car body and is encoded with data options for each vehicle.

As RFID tags are read/write devices and no visual contact of the tag is required, they offer more functionality than bar code technology. They are very robust so they can even survive harsh ambient conditions such as high temperatures, mud or wetness. Technology from Sick Automation has allowed Kagome, a Japanese tomato processor, to ensure product traceability, which increased efficiency in its production processes at its Australian factory in Echuca.

approximately 90 minutes and each truck can load three bins – an average of 42 tonnes of tomatoes per truck. Three years ago trucks would queue at the weighbridge, waiting for up to 12 minutes before the truck load could be weighed.

This was partially because of Kagome’s quality control process where three samples from each bin had to be processed in the laboratory for quality control purposes and to validate origin.

Paperwork to document the harvesting process and quantity and quality of the yield was required, for which truck drivers were responsible. A paper-based quality control system of this kind increases the potential for human error, which can sometimes result in contaminated products reaching consumers. To ensure traceability, Kagome Australia decided it needed a paperless automated identification solution to be implemented at the weighbridge.

FOOD AND TRACEABILITY

THE SOLUTION

Traceability is important for the food and beverage industry and the need for realtime recalls has increased due to plant processing errors. An effective tracking and tracing programme consists of a number of components, starting with accurate and fast identification.

For years the identification workhorse has been the ubiquitous bar code. As foodstuffs move through the production process, they are identified by a unique code; on containers when in process, on packaging for the finished product, on cartons and pallets during transport and on shelves in retail stores. Kagome was looking for a real-time identification solution that could handle mud, tomato juice, heat, wind and rain.

In January 2013, the facility installed six RFU63x units from Sick at the weighbridge and discharge hill at the factory in Echuca.

Each unit is equipped with three antennas

for double stacked bins. Resistant and stable RFID tags were attached to the tomato bins, accompanying them from the start of the harvesting process. The RFU63x meets all requirements set out for paperless automated identification of tomatoes. In this way, RFID helps to prevent the typical errors made during inbound and outbound goods processes, such as incorrect quantity and quality data, or missing accounting entries.

RFID allows real-time identification of where the tomatoes originate. Due to paperless identification, truck drivers no longer need to leave the truck at the weighbridge, contributing to enhanced driver safety. This efficiency gain means the truck is spending less time at the weighbridge eliminating truck jams in front of the weighbridge and the tomato drop hill. Truck time at the weighbridge was reduced from 12 to two minutes, enabling truck drivers to do one additional trip per 12-hour shift. This means a productivity gain of 504 tonnes in total. •

Sick Automation – www.sick.com

THE OPERATION The tomato farm operates 12 harvesters loading tomatoes into more than 300 14-tonne capacity bins. Once full, these are unloaded at a bin pad where one of 12 trucks picks it up and transports it to a nearby weighbridge. One trip from the tomato fields to the factory takes

Six RFU63x units from Sick helped Kagome increase production by one additional load per truck per shift

October 2018 | Food Review

29

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

Durability underpins choice B.T. Enterprises has long recognised the advantages of using Apex General Purpose Strip Curtains at its facilities.

E

stablished in 1974 as a supplier of specialised food processing equipment, the company has grown and now operates three divisions– food processing equipment, packaging materials and spices and food ingredients.

Wim Dessing Jnr, sales director at Apex Strip Curtains & Doors, says the company has a large number of repeat customers; B.T. Enterprises among these.

‘Operating in the food industry requires high levels of quality control. This includes eliminating the ingress of dust, insects and other foreign contaminants from packaging, blending and processing areas,’ he notes.

Apex General Purpose Strip Curtains are installed in a number of locations at BT Enterprises’ facilities and individual strips, reinforced with the patented Balledge, prove durable. This unique edge ensures an efficient thermal seal, but allows strips to part easily under pressure to allow personnel to move between areas.

In the latest installation at the company,

a fixed Apex General Purpose Strip Curtain installation was replaced with an installation on a specially designed sliding track. This facilitates a much wider opening - allowing bulk palleted goods to be easily moved in and out, increasing productivity. Another requirement was the inclusion of a red strip in strategic positions among the other clear strips. These cautionary strips clearly demarcate the sides and the middle of the opening. This further enhances safety for those moving through the opening.

‘The use of flexible PVC strips was pioneered more than 40 years ago by Apex Strip Curtains & Doors,’ Dessing Jnr says. ‘An important characteristic of our specially formulated PVC material is it does not become brittle with use, which means our product easily outlasts

Apex General Purpose Strip Curtains have long been the choice at B.T. Enterprises.

inferior products.’ Apex General Purpose Strip Curtains are locally manufactured in Johannesburg. Its technical team is able to assess applications and provide a fit-forpurpose cost effective solution. •

Bearings International – www.bearings.co.za Rocol - www.rocol.co.za

Infestations of Stored Product Insects

can cost businesses huge amounts in both downtime and stock loss

Get in touch with us!

0800 736 86545 or www.rentokil.co.za

30

Food Review | October 2018

BeverageREVIEW SOUTH AFRICAN

October 2018 | Volume 8 | Number 10

www.foodreview.co.za

Prepare for future production needs

Lubrication protocol in beverage processing Volume growth predicted for malt beer

I NEDWUSS T RY U P DAT E N

Pongrácz’ Blanc de Blancs gets top points

IT WAS A show-stopping moment for the locally produced Méthod Cap Classique. It was crowned overall champion wine, receiving the Vertex Award at the 2018 Veritas Awards.

With a record number of 1 677 entries in total and 50 double gold medals awarded, Elunda Basson winemaker Elunda Basson says it’s an honour for the wine to be singled out as the best on show.

The Veritas Vertex award for the top wine of the competition takes its name from the Latin vertex, which means ‘highest point’ and a handmade glass trophy, specially designed for the Vertex award winning wine.

Flagship Desiderius Pongrácz, which spends 60 months in the bottle for secondary fermentation, took double gold.

Malt beer sees volume increase A BMI RESEARCH report shows that following years of limited growth, the South African malt beer category saw a higher than average volume increase for 2017. Craft beer once again gained popularity and more established players continue to venture into the market. 2017 saw greater focus on the premiumisation of brands and extension of current lines to yield greater variety.

Fruit flavoured beers have been well received, the advent of low and no alcohol options are growing in popularity, and low calorie or ‘lite’ beers are gaining ground.

This allows consumers to tailor their purchases of malt beer to their preferences, and producers to develop comfortable niches. It is believed the diversification of offerings has

allowed malt beer producers to reach into alternative demographic segments, thus growing the overall category volumes.

The face of malt beer marketing is changing, with malt beer suppliers increasingly making use of social media platforms for promotional activities and event sponsorship initiatives.

In addition, unique packaging options and label designs assist in making brands stand out from the crowd. All these tools contribute to greater top-ofmind awareness for the category.

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

FLAVOUR DIRECTLY FROM THE SOURCE Sensetek.indd 1

32

Food Review | July 2018

2017/02/14 12:01 PM

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

Top quality products at

advanced performance levels Cans are projected to constantly grow over the next few years. Manufacturers need greater performance to match the overall rising demand, while guaranteeing absolute food safety, minimising total cost of ownership (TCO) and preparing for future production needs.

A

broader number of SKUs and numerous can sizes on the market call for higher flexibility, requiring swift changes between still and carbonated, and hot, ambient- and cold-filled beverages. The answer to all these challenges is the new Sidel filler, EvoFILL Can. Addressing top hygienic requirements, EvoFILL Can’s no base design, ensures overall easy cleaning and no residue of product in the filling environment. The solution’s improved CO2 pre-flushing system results in utmost food safety, as there is no residue and a cleaner zone. Consuming less CO2 in total, this feature improves beverage quality and leads to greater performance. For beer producers, this means lower O2 pick-up, down to 30ppb.

With a single or double can infeed available, EvoFILL Can allows for a flexible upstream line configuration. With the solution operating at high speeds of over 130 000 cans per hour (cph), the double infeed allows for the best can quality as containers suffer less stress and no damage. Hygiene is a key component for the overall product quality. Sidel’s engineers developed a new drive system, enabled by servomotors.

It requires no mechanical transmission between the filler and the seamer, eliminating any need for lubrication and any moving parts in the filling area. The new drive system also leads to better accessibility, which speaks to the greater ergonomics of the solution, and minimises TCO through savings

on maintenance and energy. As no water is needed for the lubrication of rollers, it cannot drip down during the filling process nor remain inside the filling environment, potentially contaminating the product.

For utmost hygiene, the design of the solution has been optimised further: it now includes fully cleanable handling parts with reduced top surfaces. Cleaning is more effective and there is no risk of chemical agents or water residual.

UNIQUE FEATURES MAKE THE DIFFERENCE What sets EvoFILL Can apart from other solutions on the market is its external beverage tank and integrated small chamber.

This concept ensures a better and more effective cleaning of all parts that encounter the beverage. The chamber is completely full and accommodates the product only, making the cleaning easier and reducing costs of maintenance.

On top of this, the external tank acts as an enabler for the Sidel BlendFILL configuration, the compact solution, which combines the mixer and the filling buffer tank in one single skid.

PERFORMANCE AND SUSTAINABILITY: THE IDEAL RECIPE TO REDUCE With an efficiency of 98.5 per cent, the new EvoFILL Can significantly reduces TCO: the

11900 - PROPAK AFRICA 2019 VISPROM ADVERT NEW MEDIA 177X65_V2.indd 1

EvoFILL Can allows for a flexible upstream line configuration.

solution has the best filling accuracy - one millimetre standard deviation (≤ 500ml cans) – thanks to the new valve design, which generates less product waste. With an increased lifetime of 12 000 hours before replacement, the main components of the filling valves significantly reduce downtime for maintenance and relative costs.

BEVERAGE AND FORMAT FLEXIBILITY Without compromising the performance of the line, a wide range of beverage temperatures can now be processed: beer can be filled up to 18°C and CSD over 20°C. All of this eliminates the need for a chilling unit, thus achieving massive energy savings.

With 54 to 182 filling valves on EvoFILL Can’s carousel, manufacturers can handle a wide range of speeds and can sizes, from 150ml up to one litre. The new valve centring bell design eliminates the need for changeovers of all possible can-end types in the beverage industry, from 200 to 209, for maximised uptime. Varying height of cans is no longer a challenge, as carousel adjustment is fully automatic. To further demonstrate its unprecedented flexibility, EvoFILL Can has the capacity to fill CSD at ambient temperature and still drinks in hot-fill, thus accommodating a wide range of beverages via a single piece of equipment. •

Sidel – www.sidel.com

2018/08/22 09:22

October 2018 | Food Review

33

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

A smooth flow at Gauteng bottling plant

Rocol lubricants are ISO 21469 and ISO 9001 certified

The facility is reducing downtime and improving operational efficiency thanks to a range of Rocol lubricants from leading supplier BI.

L

ubricants are certified for incidental contact situations at manufacturing plants, BI product manager Richard Lundgren explains. To date, BI has supplied the plant with a variety of greases, chain and gear lubrication, hydraulic and compressor oils, anti-seize compounds, corrosion cleaners and maintenance products.

The longstanding relationship with the beverage producer has extended three years to date, largely due to the complexity of the project. It had to cater for every single lubrication application at the bottling plant.

To put this into perspective, the bottling plant has over 5 000 bearing applications, with thousands of gearboxes in use. All these require a specific lubrication solution.

The bottling plant has various production lines that make up the different stages of the production process. BI and Rocol personnel initially conducted an exhaustive walk-through to ascertain pertinent information such as lubrication points, machine and bearing numbers and machine positioning, among others. This information formed the basis of a comprehensive solution from BI. Rocol key accounts manager Richard Daley explains that colour-coded charts were devised to link applications with their respective lubrication requirements, to recommend the most effective product. Even grease guns were colour-coded in accordance with the application charts. Bottling plant

artisans were informed of how much grease was required to calibrate every pump. This information is displayed prominently on signage. ‘The colour-coding system ensured the correct type, quantity, and frequency of greasing was undertaken. The bottling plant’s storeroom has been demarcated clearly between food-safe and non-food safe products to avoid any possibility of crosscontamination,’ Daley notes.

Lubrication protocol is a critical factor for the beverage producer, in accordance with its own best-practice guidelines and the stringent requirements of its international parent company. Rocol lubricants were ideal in this regard, as they are ISO 21469 and ISO 9001 certified. •

Bearings International – www.bearings.co.za Rocol - www.rocol.co.za

Matching today’s expectations.

Smart ingredients for healthy lifestyles.

As part of their modern lifestyles, consumers expect their food to be tasty, healthy, convenient and functional at the same time. BENEO offers smart ingredients that help you meet these expectations. Our products cater for energy and weight management, improved digestion and healthy ageing as well as better taste and texture, just to name a few. Beyond that, your product development will be inspired by our insights and expertise!

Follow us on:

34

Food Review | October 2018

www.beneo.com

Our Sales Network Partner in South Africa:

info@savannah.co.za

PackagingREVIEW SOUTH AFRICAN

October 2018 | Volume 43 | Number 10

www.foodreview.co.za

Labels: a clear way to communicate

Keep quality in check with smart automation

Around the world in 24 hours to combat waste

NEWS

A smart way to communicate

T

HE ADAGE, ‘a picture is worth a thousand words’, rings true when it comes to food and beverage labels. Illustrative labels with clear messaging on the products’ contents inform consumers, are visually appealing and help secure sales.

Coloured fonts on contrasting backgrounds, spectacular texture depth with different methods such as digitally produced labels applied are not only attention grabbing but also leave

consumers wanting to know more.

Turn to page 40 now, to read about the essential elements of labelling and the trends, technology and modern systems for this industry segment.

We have also featured preventive measures and smart automation solutions on page 38, which are necessary to avoid product recalls.

Enjoy the read!

Assistant Editor Aarifah.Nosarka@newmediapub.co.za

INNOVIA Films rebrands for a harmonised CI CCL INDUSTRIES (CCL) RECENTLY announced its transition to trade under the name Innovia Films.

This comes after the acquisition of Treofan Americas, a global manufacturer of biaxially oriented polypropylene films.

At the same time, a decision was made to rebrand Innovia Films. The purpose was to create a unified, larger company with a broader global footprint and branding aligned to CCL’s corporate identity. The challenge was finding a modern,

36

Packaging Review | October 2018

The new branding

global and distinctive logo that allowed Innovia Films to remain independent. ‘We are happy with the new design. We worked with the agency to capture the essence of what Innovia Films does while transitioning the brand closer to CCL’s. This achieves the objective and gives the larger films segment an opportunity to harmonise its global identity under a refreshed contemporary brand,’ says Günther Birkner, president of CCL Label Food & Beverage and Innovia Films.

An airline ovenable pack with the KPeel film

Advanced lidding solutions take to the sky

KM PACKAGING HAS developed new solutions for airline and food service applications using its KPeel range of lidding films combined with oven ink high definition flexo technology.

The KPeel range delivers a strong, secure seal that ensures minimal waste whilst permitting a cold peel. The sufficient peeling window allows for easy removal of the film. The ovenable films deliver excellent clarity and are suitable for high temperature applications. They can also be supplied as anti-fog products. KM Packaging’s low migration, high heat resistant oven ink technology and adhesive systems offer manufacturers enhanced marketing and branding opportunities.

The KPeel range and oven ink technology are suitable for cooking at high temperatures of up to 225 °C, for up to 90 minutes. This is why it is ideal for cooking and serving meals on aeroplanes and for food service applications. Charles Smithson, MD at KM Packaging, says the products offer high performance at high temperatures and excellent product presentation. ‘The strong hot and cold peelable seal also delivers enhanced customer convenience by ensuring the peeling window is sufficient to create a consistently smooth peel with no sharding or tears.’

The company has tailored the solution to meet the needs of a major international airline looking to modernise its economy class meal offering. Combined with a CPET tray, KPeel keeps food fresher for longer by extending shelf life and mitigating potential issues arising from flight delays. The pack does not require piercing as it self-vents in an oven. KPeel is available in thicknesses ranging from 16 to 40 microns to fit various packaging applications. It can be supplied in slit widths to suit customers’ specifications or in master reel widths for converters and distributors.

NEWS

South Africans unite to keep coastlines clean ON 15 SEPTEMBER , thousands of South Africans rolled up their sleeves, put on rubber gloves and took to the beaches for World Clean-up Day. This has been dubbed the largest peacetime civic action in history. Spanning 144 countries across 24 different time zones, more than 13 million volunteers took part in the global movement. World Clean-up Day started in Fiji, navigating the globe until it reached the US, where it ended 24 hours later in American Samoa.

In South Africa, 26 000 registered volunteers and a number of unregistered citizens arrived at beaches between 09h00 and 12h00 to contribute to the movement, picking up and removing litter from the marine environment.

Plastics|SA and its sponsors partnered with Let’s Do It! Africa and Ocean Conservancy, coordinating South Africa’s involvement, which formed part of the annual Clean-up and Recycle SA Week.

Ground support and resources Volunteers cleaning at a beach in Cape Town including 300 000 specially printed yellow refuse bags and latex gloves made this one of the biggest events of its kind to take place in South Africa.

John Kieser, sustainability manager at Plastics|SA, coordinated the beach cleanups in KwaZulu-Natal and in the southern, eastern and Northern Cape.

This annual event has grown tremendously since the first time our South Africa took part makes a big difference. We witnessed one in the International Coastal Clean-up Day of the biggest ever turn outs of volunteers 22 years ago. ‘Public awareness about with people from all walks of life putting the damage litter causes to the marine their differences aside and working environment and a willingness to do shoulder to shoulder for a great cause,’ something about it, have reached an allhe adds. More than 110 official clean-up time high. Regardless of their age, gender, events took place along South Africa’s race or economic position, South Africans coastline, stretching more than 2 500km have realised even the smallest effort along two oceans. •

I N D U S T RY TA L K

Are you ready for

product scrutiny?

Quality inspection is especially critical in food and beverage manufacturing and packing.

Preventing defective products from entering the supply chain not only saves time and money but also prevents product recalls and potentially expensive legal costs.

A

n unreadable barcode or incorrect expiry date can result in perfectly good products being recalled and discarded. Clear markings are a top priority for all food and beverage products owing to increasingly strict legislations.

The Consumer Protection Act was implemented to prevent exploitation or harm to consumers by regulating the way in which businesses interact with consumers and market their products and services.

Packaging and labelling must now adhere to certain standards. Food Labelling Regulations (R146) were also introduced to ensure a standardised approach among all food and beverage manufacturers.

As production lines become more automated, inspection and quality control need to follow suit. These types of systems can improve a line’s effectiveness, by performing tasks quickly and accurately.

The real benefits materialise when ‘smart’ automation is implemented, using features such as smart data. Applied to vision inspection systems, defects can be spotted and dealt with swiftly with minimal impact to a line. A smart vision inspection

38

Packaging Review | October 2018

Tiger Brands, and Rainbow, a division of RCL Foods.

The Consumer Goods Council of South Africa (CGCSA) confirms that retailer and manufacturer members already adhere to the strictest hygienic and food safety standards, regularly monitored by the Department of Health.

‘Our concern is always the health system can make any production line more of consumers and our members efficient and less wasteful. This is both in will not compromise on this nonterms of capacity and down time. negotiable requirement.

CGCSA members have ongoing routine QUALITY CONTROL PERTINENCE testing schedules in place to monitor all All production lines can face challenges food products for pathogens and take with inspection and quality control. action if these organisms are detected.

However, it’s important to avoid The members have, as a result of the latest mistakes at all costs in the food and outbreak, taken additional precautionary beverage industries. measures to ensure the safety of food The negative effects of defect products sold to consumers. products reaching the public Omron’s systems cover all parts domain can be far reaching, of the production line, including with a product recall quality inspection. Whether affecting everything providing a complete system from consumer health to solution or a partial upgrade The listeriosis brand confidence. to an existing system, each outbreak earlier this The listeriosis component is geared year claimed more outbreak is an towards ensuring the highest than 200 lives. unfortunate example. The quality control. news of the foodborne For inspection and quality disease was made public in control, the compact visual March by the Minister of Health, inspection units monitor production Dr Aaron Motsoaledi. This followed the in real time and respond instantly to any National Consumer Commission’s (NCC) defect. Data sent from the vision system order to recall processed meat products is processed locally and sent via the cloud manufactured by Enterprise, a division of for powerful analysis, allowing the system

DID YOU KNOW?

I N D U S T RY TA L K

to take appropriate actions. It is totally interlinked, with the improved connection between machines on a production line delivering more accurate quality control and higher efficiency. If any error is detected, the system can often compensate automatically, allowing production to continue unaffected.

Omron’s smart automation solutions are fast, easy to use and possess loads of processing power. This combination of benefits delivers effective inspection and transparent quality control.

A close up of the microscan technology

THE SMART CHOICE In order for an inspection system to be equipped to make smart decisions, it needs to collect data from a sensor such as a vision camera. Vision cameras can be set up to monitor different aspects of products. It can check for imperfections and detect labels with misprints or missing information. Through powerful processing, the data is analysed to monitor the process, comparing actual with expected results.

If problems are found, the system follows programmed rules on how to respond to changes. It is even able to deal with the matter automatically.

In every case an operator is informed for correct process management and in the event additional action is required. The more data there is, the more processing is performed which means the machine is smarter and able to keep manufacturing lines running longer, with less downtime and higher productivity. All data is logged by the system and stored in a cloud.

This helps with regulatory compliance as operations can later be reviewed for auditing purposes.

RESILIENCE IN ALL FORMS Flexibility is an added advantage of an effective inspection and process management system. This is aside from

being able to seize production errors and reduce waste.

By combining vision, motion, control, safety, and robotics in a single management system, such as Omron’s Sysmac Studio, production lines can readily accommodate short production runs and adapt to market demands.

Line setups can be changed quickly for new production runs. The recognition pattern for quality inspection can be updated easily in the software. This ensures different variants or that different products are produced and packaged correctly.

These systems are future-proofed because they easily adapt to accommodate any changes to regulations. Manufacturers need not worry about subsequent updates on their production lines in order to meet future regulations. All that is required is the rollout of a new firmware update for the existing solution. •

Omron – www.omronindustrial.co.za

MANDATORY INFORMATION REQUIRED ON FOOD LABELS GABI STEENKAMP, a registered dietician, highlights what’s needed on food and beverage labels: • an accurate name of the product informing the consumer of exactly what is in the packaging • ingredients listed in descending order of mass • allergens identified in the prescribed format • the country of origin • a batch identification number • use by date or best before date • The Typical Nutritional Information Table for all products in the prescribed format, products without claims may use calculated nutritional analysis values • a name and address in South Africa of the manufacturer, importer or distributor • net contents in metric units.

Agricultural products must also comply with the relevant agricultural standards act for that specific food.

Superior image sensing speed and precision FH Series

• High-precision object detection • Ultra-high-speed searching • Flexible functionalities to provide high compatibility with manufacturing machines

Would you like to know more? +27 (0)11 579 2600 info.sa@eu.omron.com industrial.omron.co.za fh_series_177x65_ad_enza_01.indd 1

11-06-18 09:42

October 2018 | Packaging Review

39

L ABELLING

Quality labels to differentiate your brand from others

Labelling, an important element affecting the sales and distribution process of products, must be innovative and unique to keep on par with the times. Aarifah Nosarka looks at the efficiency, reliability and flexibility of superior labellers.

T

he frequent changes demanded on labelling content put pressure on label printers. Whilst the changes brought about by the sugar reduction legislation are well known, new pressures include the growing interest in ‘clean label’.

Jessica Busa, project coordinator at Siyakha Imperial Printing, comments: ‘The key result is uncertainty and change, which then requires huge attention to detail across a company. Consumer tastes do not fully accept the reduction in sugar. Many have complained the tastes they are used to are

now less intense. Our clients are moving Africa as a result of ongoing consumer cautiously with incremental changes. We pressure. ‘It will inevitably have implications receive artwork changes to the nutritional for label printers with increased proliferation panel which indicates the sugar reduction and of SKUs and ongoing artwork changes,’ goes through a stringent inspection process Busa highlights. to ensure accuracy in print runs. Plate control, correct colour standards and minimum label MAXIMUM VERSATILITY quantities in finished goods all become AND RELIABILITY essential.’ Print run quantities and response A rage of Sacmi’s labelling solutions will be times are also often reduced while the on display at the Brau Beviale trade fair in demands for efficiency and reliability Nuremberg, Germany from 13 to 15 November. are paramount.

The enormous flexibility and extensive The concept of clean label is accepted by application range of the Opera 400 Modul 33T the food and beverage industry as will be demonstrated along with addressing the following three its high speed system featuring concerns of consumers: modular plug and play 1. what’s in the food technology.

2. how the food is produced LabelCheck-360 is 3. who produces it. the company’s latest Digital printing has been Clean label food and evolution developed the single most influential beverage products in the by its automation and label and packaging US and UK boast natural, inspection systems development over the last organic, animal welfare division. The system three decades. credentials or they make comprises light alloy in claims to the clean label status place of traditional stainless such as fewer ingredients, better steel and consolidated CVS360nutrition or being better for 3D software. This allows total the environment. quality control both of the label presence Similar interest in ‘clean label’ in and absence, its orientation, faulty or mixed international markets is emerging in South applications and colour characteristics. The

DID YOU KNOW?

The quality inspectors of Siyakha Imperial Printing pay particular attention to nutritional panel reformulations

Trim size – 65mm (H) x 177mm (W)

BEST VALUE GUARANTEED. In a world where you get what you pay for, we are commited to ensuring the best product delivered at the best price possible. No compromise.

Experts in Shrink Sleeve, Wrap Around & Pressure Sensitive Labels

For further information on how we can help build your brand contact our Project Developement team on Tel 031 502 5050 email: info@labelprint.co.za www.labelprint.co.za

40

Packaging Review | October 2018

The Herma 500 label applicator

Siyakha Imperial Printing Co. Imperial Building 12 Fairway Avenue Mt Edgecombe, Durban, KZN Tel: 031 502 5050 Fax: 031 502 4640

L ABELLING The Opera 400 Modul 33T labeller

Opera 400 Modul 33T’s efficiently identifies all types of defects and operates perfectly in line with the labeller, responding to producers’ needs.

A WELL CONNECTED LABELLER European specialist in self-adhesive technology, Herma has introduced its Herma 500 label applicator that has connectivity, flexibility and operability functionality.

Embracing web compatibility and Ethernet control for unparalleled interconnectivity, the system is a highly integrated, high performance applicator. It marks a major industry advancement packaging convertors and label printers move towards adopting smart factory principles. ‘In future users will be able to parametrise, maintain and operate the applicator as needed – both quickly and

simply – using the internet. The labeller itself also responds to the remote control, which helps reduce setup and maintenance times and costs,’ says Martin Kühl, head of Herma’s labelling machines division.

The system can be connected to an upstream controller by way of OPC UA and industrial ethernet interfaces without any additional components. Kühl says this capability fosters a more efficient control of production processes. ‘It is especially relevant in the case of complex packaging lines.’

Even with mechanical unwind and rewind units, the system can provide a feed rate of 50m per minute. Kühl insists the performance scope of the technology is unprecedented worldwide.

UNLIMITED POSSIBILITIES Has the introduction of digital label printers had an impact on the self-adhesive label market? Shawn Bezuidenhout, owner of NSI 4 Africa, says digital label printing systems have made previously impossible technologies easy to achieve and have radically altered the production landscape of self-adhesive labels.

‘The rapid technological developments experienced over the last 30 years have seen a new group of customers emerge. These customers choose to spend more of their

money on products that provide increased interaction,’ he explains.

This is easily achieved with digital printing systems that include but are not limited to customisable consumer interaction, encrypted labelling, variable data and quantum dot technologies. These offer producers innovative and often unique ways in which to connect with consumers.

They also offer administrative benefits.

Digital printers help producers secure and track products throughout the supply chain.

They support on-demand label printing and save on operational costs.

Digital label printers offer the versatility required to customise labels instantly, they require less inventory space and support faster turnaround to respond to customer demands, seasonal packaging needs and changing regulations.

‘None of these developments would be possible if traditional analogue label printing technologies like CTP and litho remained the only production options available to label printers,’ Bezuidenhout concludes. •

NSI 4 Africa – www.nsi4africa.com Sacmi – www.sacmi.com Siyakha Imperial Printing – www.labelprint.co.za

Equipment for Sale Biltong Slicer Phantom Metal Detector Dehydrating Biltong room Equipment & Stainless Steel Trolleys FMG Injector (not operational) Biltong Dryer Casing Spooler 52 Mincer Slicer 350 mm Lazy Susan Hencovac Vacuum Ashida Over Wrapper Convectional Crates Production Crates Red

R 4 265.00 R 50 000.00 R R R R R R R R R R R

404 924.00 40 000.00 20 000.00 15 000.00 24 500.00 16 000.00 7 850.00 32 000.00 250 000.00 45.00 each 45.00 each

Production Crates Push Back Racking 14x4x2 Drive in Racking 12x2 Push Back Racking 10x2x2 Steel Pallets Sausage Filler Hino Truck 2017 Freezer Fork Lift

R R R R R R R R

45.00 each QTY - 1380 152 410.00 13 055.00 54 443.00 1 100.00 each QTY-180 35 000.00 530 434.00 Mileage-(20 000km) 30 000.00 4m Reach

All prices exclude Vat

QTY - 1200 QTY - 40

Ferdi Lemmer Tel: 033-569 0660 Email: admin@triple-a-beef.co.za For More Machinery Equipment on Sale Visit: www.triple-a-beef.co.za

October 2018 | Packaging Review

41

Coffee

time

WEB REVIEW

To advertise in Anita Raath

Sales executive +27 (0)82 976 6541

Carla Melless

Sales executive +27 (0)83 260 6060

Candida Giambo-Kruger Sales executive +27 (0)71 438 1918

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

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

CALL US NOW FOR A QUOTATION

DELUXE CHEMICALS Manufacturer and supplier of detergents and disinfectants for the food and beverage industry.

Quality products and superior service are our top priority.

Our products are SANS 1828 and SANS 1853 approved.

ISO 9001:2015 certified company.

Tel: +27 (011) 397 3299 Email: renier@deluxe.co.za

Food Processing Systems & Technology, Paarl

www.deluxe.co.za

Tel: 021 - 868 -1594 | Fax: 021 - 868 - 1599 Visit us on http://www.eptech.co.za or mailto:info@eptech.co.za

ADVERTISERS’ INDEX OCTOBER 2018 ABB South Africa................................25......www.new.abb.com/food-beverage Afrox......................................................28......www.afrox.com Albrecht Machinery............................21......www.albrechtmachinery.co.za Annelie Coetzee Consulting.............15......www.anneliecoetzee.com Anya Knoetze.......................................19......www.haccpforfoodsafety.co.za Aspirata.................................................13......www.aspirata.co.za BASF Holdings SA..............................11......www.agro.basf.co.za Bearing Man Group..............................5......www.bmgworld.net Butcher & Meat Processing....... 26, 27......www.bmpe.co.za CJP Chemicals.....................................24......www.cjpchemicals.co.za Dexion SA.............................................22......www.dexioncape.co.za Entecom ...............................................16......www.entecom.co.za Eptech Products .................................42......www.eptech.co.za F.A.C.T.S................................................18......www.factssa.com

GEA Africa........................................ IFC......www.gea.com Hahn & Hahn Inc........................... OBC......www.sapat.co.za IRP Engineering..................................23......www.irp.co.za ISW Shrink............................................38......www.www.iswshrink.co.za Omron ...................................................39......www.industrial.omron.co.za Plastics SA............................................36......www.plasticsinfo.co.za Polyoak Packaging..............................37......www.polyoakpackaging.co.za Rentokil Initial......................................30......www.rentokil.co.za Savannah Fine Chemicals.................34......www.savannah.co.za Sensetek ...............................................32......www.sensetek.biz Siyakha Imperial Printing .................40......www.labelprint.co.za Specialised Exhibitions.....................33......www.propakafrica.co.za Symrise SA ......................................OFC......www.symrise.com Syspro .....................................................9......www.za.syspro.com

HOME

NEWS

ABOUT

C O N TA C T

METROHM SOUTH AFRICA Metrohm SA is a subsidiary of Metrohm AG, a leading Swiss company. We are a regional support centre for all sub-Saharan countries, including Mauritius and Madagascar.

We are proud suppliers of Swiss-made analytical solutions that greatly enhance the output, efficiency and reliability of your labs and processes.

Our products are widely used in the environmental, pharmaceutical, food, mining, electroplating, petrochemical and water treatment industries as well as tertiary institutions for teaching and research.

Offering the following across all regions in SA: • Food Safety Implementation (BRC, FSSC 22000, GFSI, GLOBALG.A.P.) • Customised food safety training • Pre-certification audits • Coaching and mentoring of Food Safety Manager • Food Safety Systems Maintenance & Support • Tempo paperless FSMS software solutions

Tel: +27 (0)11 656 1918/ +27 (0)21 852 0213/ +27 (0)31 265 0067 www.metrohm.co.za

info@entecom.co.za www.entecom.co.za

INNEROUT

MATRIX SOFTWARE

A FoodBev SETA accredited training provider offering training in the: •B akery NQF 2 + 3 qualifications •M eat and Fresh Meat processing qualifications •P ackaging qualification •F ood and Beverage Handling qualification

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.

In addition to the above qualifications we offer numerous skills programmes that addresses the needs of the Food industry.

Training is offered across all regions in SA and Africa. shirley@iots.co.za www.iots.co.za

FORMPAK For over 40 years Formpak has supplied specialised processing, packaging and printing machinery to the pharmaceutical, cosmetic, plastic, glass, chemical, food and dairy industries.

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

FIRMENICH We create Fragrances and Flavours for the world’s most desirable brands. Our aim is to delight billions of consumers around the world everyday.

Innovative Craftsmanship in

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

Fragrances and Flavours since 1895.

DINNERMATES

QUANTUM COLOURS SA

• Supplier to the hospitality trade and food factories • Service excellence, • Q uality, portion controlled products (chilled/frozen /dried) • Innovation & Flexibility • Meat & chicken products tailored for special applications in the food industry.

• Dried meat products – real meat real flavour!

Your No. 1 industry leader for the most comprehensive ranges of both synthetic and natural colours – used in food, pharmaceutical, cosmetic and industrial applications.

Our technical team is available to shade and colour match to specific requirements and / or Pantone references and to give legislative support on colours.

Tel: +27 (0)11 032 8600 email: sales@dinnermates.co.ca Tel: +27 (0)15 516 1515/4 email: factory@dinnermates.co.za www.dinnermates.co.za

www.firmenich.com

www.quantumcolours.co.za

When you need a lawyer who understands engineering and food science,

CALL HAHN!

HH

hahnhahn •

intellectual property practitioners

Physical Address Hahn Forum, 222 Richard Street, Hatfield, Pretoria, 0083 Postal Address PO Box 13575, Hatfield, 0028, RSA Docex 219, Pretoria Tel (27) (12) 342 1774 • Fax (27) (12) 342 3027 • 430 7637 Email hahn@hahn.co.za • Web www.sapat.co.za