www.foodreview.co.za
JULY 2021 No. 5
Journal for meat industry professionals
Review
Automation and quality control puts food safety first It’s official! South Africans love their meat How to cut costs and increase profits during meat processing Temperature monitoring for all-round control
[e] info@matrixsoftware.co.za [t] +27 '16 423 5537 • [f] +27 86 605 5406 P.O Box 24424, Vereeniging, '194'1 Matrix Software (Pty) Ltd VAT No: 4010258491 • Registration No: 2010/004854/07
www.foodreview.co.za
JULY 2021 No. 5
Review
Journal for meat professionals
EDITORIAL
IN THIS EDITION
Editor: Maryke Foulds Layout & Design: Andipha Nkoloti ADVERTISING
4 News Ishida’s FLEX-Grader for weighing accuracy Training and application centre launched A new era in thermoforming tech
18 Deli Spices A word of flavour at your fingertips
Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmedia.co.za
20 CIM Chemicals Tapioca starch – the perfect replacement ingredient
6 Industry talk SA consumers still love their meat
21 Orchem Do you know the secret behind good taste?
7 Renlaw How to cut costs and increase profits
22 Savannah Fine Chemicals A complete portfolio for all your meat processing needs
9 Matrix Software Ensuring quality control in the meat industry
24 Icecold Bodies Make the safe choice with these antimicrobial skins
10 Testo Wi-Fi Data Loggers Save money with these temperature monitoring systems
Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmedia.co.za Sales Executive: Càndida Giambò-Kruger +27 (0) 71 438 1918 candida.giambo-kruger@newmedia.co.za
CIRCULATION Circulation Manager: Felicity Garbers felicity.garbers@newmedia.co.za PUBLISHING TEAM General Manager: Dev Naidoo Production Manager: Mandy Ackerman Art Director: David Kyslinger JOHANNESBURG OFFICE New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 877 6198 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published by New Media a division of Media24 (Pty) Ltd MANAGEMENT TEAM
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14 Bizerba Automation that puts food safety first
MANAGING DIRECTOR: Aileen Lamb COMMERCIAL DIRECTOR: Maria Tiganis BRAND STRATEGY DIRECTOR: Andrew Nunneley CHIEF FINANCIAL OFFICER: Venette Malone HEAD OF HR: Leone Fouche CEO: MEDIA24: Ishmet Davidson
16 Ishida Complete packing line solutions for langoustines
HEAD OFFICE New Media, a division of Media24 (Pty) Ltd 8th floor, Media24 Centre, 40 Heerengracht Cape Town, 8001 Tel: +27 21 406 2002 Email: newmedia@newmedia.co.za PO Box 440, Green Point, Cape Town 8051 www.newmedia.co.za
A D IN D E X Bizerba Southern Africa ........15 .............. www.bizerba.co.za
Orchem ........................................................21 ........www.orchem.co.za
CIM Chemicals ..........................20 ..............www.cim.co.za
Renlaw............................................................5.........www.renlaw.co.za
Deli Spices ....................................19 ...............www.delispices.co.za
Savannah Fine Chemicals...................23.........www.savannah.co.za
Ice Cold Bodies .......................IBC ................www.icecoldbodies.co.za
Testo SA.........................................................11.........www.testo.co.za
Ishida South Africa ...................17 ............. www.ishidaeurope.com
Ulma Packaging Systems SA .......OBC.........www.ulmapackaging.com
Matrix Software .................IFC, 9 ...............www.matrixsoftware.co.za
Meat Review is published by New Media Publishing (Pty) Ltd. 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.
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.
N E WS
Ishida enhances FLEX-Grader for fresh poultry and meat
The company has enhanced its market-leading FLEX-Grader for fresh poultry and meat with the introduction of a new high accuracy weighing platform, which allows for more accurate grading and improved overall equipment effectiveness (OEE). The Slack Belt weigh bed incorporates a single belt mechanism that eliminates product transfer issues to and from the weigh bed. This creates a more stable weighing environment for even greater accuracy. In addition, the weigh bed features a scraper that removes any product debris to ensure a more consistent and accurate auto zeroing of the load cell. The Ishida FLEX-Grader offers a high-speed and accurate solution for the grading of fresh poultry and meat to a variety of different specifications, including specified weight, minimum weight or number per pack. It can also deliver target batching with tolerances and priorities, including product overlapping. An intuitive touch screen remote control ensures ease of set up and changeovers. The FLEX-Grader features a modular design that is easily integrated into existing processing and packing lines which can be modified and adapted for changing requirements. It can incorporate between four and 32 collection bins in a variety of configurations including single, double and twin line layouts, handling pieces from 100mm to 400mm in length at speeds from 175 to 500 The Ishida FLEX-Grader offers a high-speed and per minute.
accurate solution
Multivac celebrates a new training and application centre Christian Traumann, joint group president of Multivac says that the centre will aid in the development of new lines for processing and packaging food products, training service technicians and customers, and conducting research and development. With more than 17000m2 of floorspace, the heart of the TAC is its line application section, in which more than 100 specialists - from food technologists to mechanical engineers - will be working on customised processing and packaging lines. “We can show our machines and processing solutions “live in action” to our customers in the new Application Center,” adds Guido Spix, joint group president of Multivac. “It has been designed in such a way, that we can exactly reproduce real production conditions in the food industry. The product spectrum ranges from individual slicers to entire lines, covering different output categories, and complete with various loading solutions, packaging machines, labellers, inspection equipment and box packing systems. Automation solutions from other industrial applications are also available for trial productions. Working with the customer, we can therefore develop the ideal solution as regards feasibility, quality, output and cost-effectiveness.”
A NEW ERA IN HIGH CAPACITY SKIN THERMOFORMING TECH GEA’s PowerPak SKIN.50 highperformance SKIN thermoforming packaging system provides processors of sliced products, sausages, fish, hard cheese and high-end products such as top-quality seafood, with highcapacity packing of products of up to 100mm high that protrude up to 50mm above the level of the packing tray. The PowerPak SKIN.50 can also perform vacuum and MAP packaging on the same machine.
This thermoforming packaging machine brings together high production capacity and excellent packing quality with the minimum of wrinkles in the finished package. GEA has achieved the high capacity through innovative engineering that gives an index length up to 600mm, up to eight tracks and four rows of product. Quality enhancements have been achieved by using a new top film guiding and preheating station. This avoids tapering of
the film, makes the top film easier to form so prevents wrinkles and improves the overall appearance of the package, and ensures the correct alignment during the sealing process. The modular design of the GEA PowerPak.50 SKIN thermoforming packaging system allows a choice of feeding, labelling and end of line equipment to match most food producer’s demands. The system can also be adapted to provide vacuum and modified atmosphere packaging (MAP) adding to its ‘all round’ performance and flexibility.
The GEA PowerPak SKIN.50
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Renlaw INDUSTRIAL CUTTING TOOLS
Africa’s No1 food-processing blade manufacturer
As a global exporter of top quality
Consistently high quality
Reliable delivery times & key stock holding
industrial knives, blades, punches and dies for the
Technical knowledge & customization
food-processing and packaging industries, Renlaw offers local businesses
Competitive pricing
international quality cutting tools at excellent prices.
Made in South Africa
www.renlaw.co.za Cape Town
Johannesburg
+27 (0)21 701 7917
+27 (0)82 801 9929
sales@renlaw.com
sales2@renlaw.com
IN D US T RY TALK
Study finds that 46% of South Africans eat meat daily Knorr released findings from its 2021 study, compiled by market measurement firm NielsenIQ, during the annual Plate of the Nation virtual roundtable event 2021.
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he report aims to understand the eating habits of South Africans and the challenges they face in adopting to a balanced plate. The report also provides a view on the improvement of South Africans’ accessibility, attitude and behaviour towards certain foods. Based on factors affecting consumer behaviour since the start of the COVID- 19 pandemic, the study found that many South Africans are giving up luxuries and focusing on the buying of necessities with cost being the primary consideration. According to the Nielsen report, South African consumers’ current ability to spend is much lower (66%) than the global average (48%). As such, people consider healthy food to be accessible, but rather expensive. The Plate of the Nation study is based on an in-depth questionnaire conducted amongst the South African population aged 16+ comprising males and females of all races within the LSM 1-10 in urban and rural regions in South Africa. To understand the composition of the plate as well as understanding the attitudes towards food, what is consumed and the link to health; the study found that: 90% of South Africans are meat eaters, flexitarians
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“ The decline in household income due to COVID-19’s effect on businesses has left many South African consumers financially worse off ” (9%), vegetarians (3%), pescatarians (0.5%) and vegan (0.2%); and as such, this demonstrates an increase of meat eaters in 2021 compared to 2020 (84%). In South Africa, there is decrease in meal occasions, 64% eat weekday breakfast, weekday lunch (71%), weekday dinner (83%), weekend breakfast (49%), weekend lunch (59%) and weekend dinner (66%) Breakfast remains the most carbohydrate (46%) heavy meal of the day with the least fruit and vegetables (4%), while lunch (48%) and dinner (68%) have meat as more of a focus. South Africa’s health status of non-communicable food related diseases remain consistent from (14%) the previous year, 82% claims they are not suffering from any noncommunicable diseases. The decline in household income due to COVID-19’s effect
on businesses has left many South African consumers financially worse off. As such, this has created a situation where people are eating whatever they can afford. This in turn means that children are more likely to eat what their parents eat. While other people consider healthy food to be accessible, it is also considered to be expensive, as more people still have a low understanding of what a balanced plate looks like. With people trying to eat healthy and consuming essential foods, there is a decline in the consumption of luxuries and treats such as chocolate, sweet biscuits, nuts and popcorn. Consumers are focusing on essential foods and opting to bulk buy to fit within their financial means. Consumers have deemed fresh food, staples and dairy to be essential foods but eat meat on a daily basis. The findings show that 46% of South Africans eat more meat every day, 2-3 times per week in total (46%), once a week (7%) and 2-3 times per month (1%). This has shown a decline in people substituting beans for meat. The accessibility of healthy food The exponential growth of e-commerce has been another factor that contributed to the growth rate of unemployment, as brick and mortar businesses were declining due to retailers finding ways of doing business online while still adhering to the lockdown regulations. The tough economic atmosphere in South Africa due to COVID-19 has led to the decline of -8% in the Gross Domestic Product (GDP) growth, leading most South African to prioritise spending on food products. Although 83% of South Africans believe food prices are increasing, they buy in bulk or on promotion to combat the higher costs. Consumer confidence remains low due to 68% of the respondents feeling that their financial situation has worsened while 52% only have money for food, shelter and the basics. •
RE N L AW
MEAT YOUR MAKER In today’s highly competitive market, meat processing plants tend to have the same aims - cutting costs and increasing profits are obviously important, but so is reducing waste, improving efficiency and boosting quality.
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t can be tricky to try to achieve all of these objectives simultaneously, and many companies find themselves struggling to figure out which of these aspects to prioritise. Every now and then however, you come across something that can help producers to accomplish numerous goals simultaneously while reducing cost and improving product quality. A great example of this is a welldesigned industrial machine blade. To find out a little more about how machine knives are evolving to meet processors’ needs, Meat Review caught up with Mikko Brunner, MD of Renlaw – a Cape-Town based machine knife manufacturer and Africa’s leading supplier of industrial cutting tools.
Renlaw blades are made from the best German toolsteels
Over the last three decades, Renlaw’s industrial blade business has grown to support many industries, but their main focus is on food processing and packaging. The majority of Renlaw’s customers are in the protein market, but they also provide solutions for readymeals, fruits and vegetables, snacks and confections. WHAT IS THE TOTAL COST OF OWNERSHIP? “It is human nature to be drawn to consumables that are well-priced, but that can be very short-sighted,” Brunner points out. “It really does pay to think long-term, especially in industries such as food processing where you’re hoping to get a long sharp-life out of tools.” He goes on to explain that once blades stop performing well, the operational
costs can add up very quickly. “When the cut isn’t clean anymore, your scrap rate increases. You also end up needing to do more frequent blade cleaning because of increased product build-up. Add up the labour costs and the cost of production loss during stoppages due to blade cleaning and blade changes, as well as the cost of new, replacement blades, and you’ll find that choosing cheap blades over quality blades can really affect a company’s bottom line.” Renlaw manufactures only exportquality blades that make consistent, high-quality cuts and have a long ‘sharplife’, or lifespan. While blades may cost a little more than cheap imports from the East, the total cost of ownership is considerably lower. Brunner provides a simple way to make purchasing decisions based on ISSUE 5 2021
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RE N L AW total cost of ownership rather than upfront price. First, count the number of cuts you’re getting from a cheaper blade before it needs to be replaced and then compare it to how many cuts you get from a Renlaw blade. “You could be getting 1 000 cuts with the other supplier’s blade and 2 500 cuts with ours,” he notes. “That’s not just going to give you more than double the number of cuts, it’s also going to eliminate the need for a blade change-over, and the associated loss of output while your production line stands still. That’s a real saving in production time and blade cost.” It is also important to keep the cost of product loss in mind when working out the total value of a topquality blade. Brunner explains, “In poultry plants, if a machine blade makes a ragged cut, producers might not be able to use that piece as is, and it might need to go towards making lower-profit products such as chicken nuggets. A blade that consistently makes clean, reliable cuts ensures that producers end up with less scrap, more high-value endproducts and ultimately, more profit.” ACHIEVING BETTER CUTS WITH CUSTOMISATION It is common for machine manufacturers and agents to provide clients with generic, multi-purpose knives that can cut many different materials. While this practise certainly makes life easier for agents, manufacturers should know that continuing to use generic blades is not necessarily the best or the most financially sensible idea for their business. “A blade that is specifically engineered with a certain product or application in mind will always outperform a “standardised” blade and a better-cutting blade will last longer and can drastically improve a machine’s performance,” Brunner points out. “When customers
“ When the cut isn’t clean anymore, your scrap rate increases. You also end up needing to do more frequent blade cleaning because of increased product build-up” 8 MEAT RE VI E W
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As meat production becomes more automated, the importance of repeatability and excellent cuts increases
approach us looking for design modifications for blades, the possibilities are almost endless. It’s an advantage to be locally based as we are able to work closely with clients and get to know the specific conditions in factories.” The geometries of cutting tools’ “teeth” affect the cutting performance of the blades as well as the cut-quality of the product. Renlaw offers a range of different tooth shapes, according to the customers’ needs. They also look at the tooth pitches, which affect the cut-quality of the product, and can make recommendations on which specific toolsteels will work best and whether blades should be PVD-coated to further improve their performance. This type of innovation illustrates why Renlaw is more than a blade manufacturer. They’re a solutions provider. “Whether it’s the tooth design, specialty steel or PVD-coating, we pride ourselves on improving blades to give our customers a leg up. We’ve been in this business for a long time and our experience in blade modification really sets us apart from our competitors. We get consistently positive feedback, with customers noticing just how much longer our modified blades last when compared to the original, generic designs. It’s a great compliment to us and keeps our clients loyal to our brand,” Brunner concludes. To find out more about how the right blades can help you save money while boosting productivity and profits, visit the website. •
Looking to the future of the protein industry The South African meat producing industry is becoming automated - a move in the right direction, since automation increases output while decreasing product handling. Blade manufacturers have a responsibility to take their blades to a higher level of consistency and repeatability. In an automated setting, cuts have to be exactly the same, every single time. As the industry moves into a new direction, Mikko Brunner explains why Renlaw will be able to meet customers’ changing needs by doubling down on the core principles that have been key to their success: • Renlaw only sells high quality products, which are either locally made or imported from vetted suppliers who are the best in their field. • Can customise cutting tools to optimise their performance. • Offers, on agreement, strategic stockholding for customers to ensure that they are well supported should their own stock be depleted. • Uses only the best German toolsteels which are selected, machined, vacuum hardened and precision CNC ground to suit their required applications, ensuring consistent high quality and performance. • With 90% of Renlaw’s blades are manufactured inhouse, they are able to cut out the ‘middleman’ and offer products at highly competitive prices.
Renlaw - www.renlaw.co.za
M AT R I X S O FM T WA AT RRE IX
Ensure quality control in the meat industry Customer awareness is on the rise, especially in the meat industry. As a critical section, quality control ensures all practices are accurately documented - from the live animal through to retail packed products.
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his practice has always had its challenges during the manufacture of fast-moving products. A definite need was established for the compilation of quality control data during the production process. Summarising information at a later stage is tedious, time-consuming and results in being reactive, rather than proactive. Requests from industry directed the Matrix Software development team to design quality control systems for standalone and integrated systems. As of 2019, these systems were rolled out as a new add-on module to Matrix’s existing range of solutions. Quality templates will be fully customisable with design input provided by the customer, while capturing will be
Electronic quality controls can eliminate paperwork
platform independent e.g. on PC/ Android/Tablets or Apple. The electronic quality control module will eliminate paperwork. This allows users to electronically capture predefined customised templates. The quality module will also seamlessly
integrate into Meat Matrix, thus adding information from processes automatically and changing the future of quality control within any business. Data results will be available immediately resulting in proactive management of the quality control system and better profitability within the company. The easy-to-use platform offers quality controllers the chance to manage processes on the move; as part of the production activity and with visibility of product flows at all times. The use of this software will ensure the end customers are satisfied with the quality of products produced in the industry. • Matrix Software – www.matrixsoftware.co.za
PROFESSIONAL
INNOVATIVE SOFTWARE SOLUTION FOR THE MEAT, FOOD AND BEVERAGE INDUSTRY
INFO@MATRIXSOFTWARE.CO.ZA | +27 16 423 5537 | WWW.MATRIXSOFTWARE.CO.ZA
On premise ERP factory floor solutions | Time driven stock control | Multiple warehouses Industry specialists | Unique serial numbers | Accurate stock aging Hardware integration (Scales, Printers, Probes etc) | Forward and backwards traceability Manufacturing technologies used (Mobile Solutions included)
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TE S TO W I F I DATA LO G G E RS
Save money with these proven temperature monitoring systems
As a food business operator you are personally liable for the quality and safety of your goods. The term refers to anyone involved in activities relating to the production, processing or sale of food products, not just the manufacturer.
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uality awareness must form the foundation of the day-to-day work of all employees. As a food business operator, you need to ensure that this is in fact the case. The easiest way is via regular inspections and training. You must however also ensure that your documents are kept up to date at all times and are available for at least six months after the shelf life expiration date. This is especially relevant in relation to compliance with temperature limits, e.g. during the storage, processing and transportation of food products. In the event of any limit value deviations, you should document what corrective action was implemented to show due diligence. It is essential to maintain the cold chain for the goods that come under your responsibility. In the case of food, which cannot be stored at room temperature without incurring potential problems, the cold chain must not be interrupted. Deviations (e.g. during loading and unloading) are only permitted within
Temperature control is vital in the cool room
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certain limits (maximum +2°C) and for a short period of time. In accordance with R638 and other legal requirements and standards, the measuring instruments used for this must be accurate to 1°C and should be calibrated at regular intervals to ensure accuracy is maintained. There are a number of ways temperatures can be recorded to demonstrate this due diligence. THE PROBLEM WITH PAPERWORK Numerous companies which produce, store or distribute food products still record temperature readings manually on paper. Lots of quality managers in these companies remain convinced that paperwork is sufficient to meet the legal documentation requirements. It is not our aim to call this into question, but we do believe that it makes sense to take a closer look at this within the context of risk analysis. The Hygiene Regulation R638:2018 requires appropriate temperature control measures to be taken to ensure that the cold chain is not interrupted.
ERRORS CAN SEEMINGLY COME OUT OF NOWHERE There are several obstacles to using handheld measuring instruments, spot checks and paperwork. As a quality manager, you never know what has happened between two measuring points. Suppose that your company closes over the weekend and the last spot check on Friday was as uneventful as the first spot check on Monday morning. You cannot be certain that the cooling did not malfunction in between, thereby interrupting the cold chain. Temperature measurements with handheld measuring instruments of any kind – whether it’s penetration or surface measurement are prone to error. This is partly down to the measuring technology itself, which requires consideration of certain aspects in order to obtain the correct results. People also make mistakes. This is, and always will be the case – especially in an environment like the food industry, which is so strongly driven by time and cost pressure. When it comes to documentation, errors creep in there too. After
377, 376, 1577, 1576
Your partner for food safety instrumentation and SANAS calibration • Digital thermometers • Wireless data loggers • Temperature monitoring systems • pH meters • Infrared thermometers • Local SANAS calibration labs and service centres www.testo.co.za info@testo.co.za
Click here for more info
Jhb: +27 21 380 8060 CT: +27 21 300 3260
TE S TO W I F I DATA LO G G E RS
The 3 methods of measuring temperature
all, manual entries can always be tampered with, and the person recording them has his or her own scope for interpretation when transferring the readings to a list. The retrospective recording of multiple values can also be frequently observed – each individual temperature reading is not always remembered correctly. Whether you’re replacing your existing system with a data logger or a data monitoring system – both can help you ensure that measurements are actually taken. THE HIDDEN COSTS OF TEMPER ATURE MEASUREMENT The outlays involved in using handheld measuring instruments and data loggers should not be underestimated and many are not immediately apparent. Spot check measuring instruments must be used, data loggers must be read out and readings documented and analysed. All this
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takes time, which could be spent by you and your employees on more profitable activities. Time and money also need to be invested in training. The rule of thumb here is that the more manual a measurement, the higher the training outlay. After all, the temperature limits of all food products that need to be checked are not the only things that employees need to know. They should also know what to do in the event of an emergency. The complexity of analysis should not be underestimated either, if for instance, you wish to use a spreadsheet programme to get at least minimal insights from the data obtained. THE ADVANTAGES OF AUTOMATED MONITORING SYSTEMS Automated temperature monitoring with an appropriate monitoring system leaves the shortcomings of manual measuring methods behind,
“The common preconception that temperature monitoring systems are always expensive and complicated is actually just that: a preconception. As a rule, these systems can be scaled according to requirement – and can even be operated with a single data logger” and boosts the control of this qualityrelevant data to a completely new level. • Recording, documentation and evaluation of the readings is completely automated: Once set up, the system does the work for you. It does this reliably and in your selected measuring cycle. • All data is stored securely – both in the logger and also in the Cloud. • A normal PC/computer or mobile device gives you access to all measurement data at any time, and anywhere. • By outsourcing the task of temperature monitoring to technology, you can save time and money. Moreover, you also get extra security as measurements are taken reliably. • In the event of limit value violations (the limit values can be individually adjusted), those in charge are immediately alerted via e-mail or SMS. This allows enough time for them to take corrective action. • Controlling authorities put more trust in customers who can demonstrate an effective HACCP self-monitoring system (and temperature monitoring with an automated monitoring system falls into this category). The common preconception that temperature monitoring systems are always expensive and complicated is actually just that: a preconception. As a rule, these systems can be scaled according to requirement – and can even be operated with a single data logger. Installation only takes a few minutes and prices for a good handheld instrument, a data logger or a temperature monitoring system are all similar. •
Testo https://www.testo.com/en-ZA/products/saveris-2
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B I ZE R BA
Automation puts food safety first The term food safety has taken on a new, broader meaning since the increased focus on hygiene brought about by COVID-19.
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re-pandemic, food safety was more about avoiding contamination and foodborne illness. But this definition has expanded to emphasise the safety of workers and consumers, resulting in trends such as expanding the definition of cleanliness, incorporating more visible cleaning procedures, and an increased interest in the applications of automation. “Especially in the on-site production of meat products, manufacturers face numerous challenges related to the manual handling of meat. Automating as much of the production line as possible helps to prevent many food safety risks,” explains Wendell Trican, technical solutions expert (Retail) for Bizerba South Africa.
THE
Buyer’sguide While automation is becoming more commonplace in different industries, some in the food sector remain sceptical because of the hands-on approach that they are familiar with and have used to build their brands. Yet, automating your production life cycle holds more benefits than can be ignored. Automation enhances traceability, standardises quality control, improves workplace safety, increases efficiency, protects your company or brand’s good name, and provides flexibility. “Retailers that implement equipment such as tray sealers with ‘gas-flushing map’ or ‘skinning’ technologies have an
opportunity to increase the product’s shelf life and offer a better presentation. These processes also see an increase in productivity, improved hygiene – as there is no constant handling of the product – and use much less electricity than traditional sealing machines,” explains Trican. Ease of operation, along with a strategy for simplified training and onboarding, also needs to be considered as key factors to success in this new era of food safety. Trican explains why: “The industry suffers from a lack of skilled workers due to high staff turnover, further complicating food safety compliance and the management and maintenance of a cold chain.”
2017/2018
THE
Buyer’sguide
2020/2021
The directory for manufacturers of food, beverages, pharmaceuticals, cosmetics, toiletries, packaging and the printing industry
Available online: www.thebuyersguide.co.za Guide 14 Buyers MEAT RE2018.indd VI E W
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2 On-demand eLearning solutions and training videos offered by Bizerba can assist with this and provide opportunities for new employees to be easily onboarded and existing employees to be upskilled. Simplicity in terms of equipment and operating system is also key. For example, the software and applications used to manage food production runs on Bizerba’s Windows-powered XC Pro Scale, which integrates seamlessly
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1 and 2 Automation is one way of ensuring food safety in a processing plant
with the rest of your production line technology. “The whole process from order to production and delivery can be managed on the XC Scale. No additional hardware or server is needed, which results in less cost,” Trican explains. The less devices / equipment you have to learn, the easier it is to operate. Another common problem retailers face when buying international production equipment is a lack of local service providers to do maintenance on their machines. Trican advises that when buying equipment, consider whether your service provider offers the support of a full technical team as part of the deal, and if they have plans for not only reactive, but
preventative maintenance in place to ensure longevity. “You don’t want to be left high and dry with equipment that doesn’t work or works out too expensive to repair.” Having equipment that can automatically pick up when its production capabilities are out and send an email to notify the technical team of the error makes maintenance even easier. Lack of a thorough food safety strategy, or a breach in food safety protocol, has far-reaching consequences and impacts directly on the profit margin of any retailer, independent manufacturer, or wholesaler. Trican concludes. “Advances in equipment and automation through custom software have allowed retailers and manufacturers to optimise food safety strategies and production output, while reducing wastage. But, when considering instore food production solutions to keep up with the times, make sure that you partner with a service provider who can offer a solution that fits your business and customers.” •
Bizerba – www.bizerba.co.za
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ISH IDA
Complete packing line solution for langoustines An integrated weighing and tray sealing solution from Ishida Europe has enabled one of Spain’s leading fish processors to double throughput on one of its most popular and important product lines.
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he recently installed line at Gambastar, comprises a 16-head Ishida CCW-RVE waterproof multihead weigher, QX-1100 automatic twin lane tray sealer and DACS-G checkweigher, which is weighing and packing fresh langoustines into a number of different-sized trays. By replacing its previous linear weigher with the Ishida multihead, Gambastar has been able to increase line speeds from around 35 to 70 packs per minute. Equally important, the Ishida solution is delivering excellent accuracy - to within 2% of target weight on a typical 520g tray. A particular benefit of the QX-1100 tray sealer is the single tool that is required for the three different tray sizes from 200g to 1kg. This means that changeovers between packs can take place within a matter of minutes with the corresponding settings quickly called up on the intuitive and easy to use remote control unit. Product is fed to the weigher by a vibratory conveyor. From the dispersion table at the top of the CCW-RVE, the langoustines are transferred to the pool and weigh hoppers. It then takes a fraction of a second for the microprocessor to calculate the best combination of weigh hoppers to reach the target weight. The selected product is transferred to a specially designed distribution system underneath the weigher. Trays are fed from a tray denester to beneath the weigher where dipping funnels ensure the complete and accurate placement of the langoustines. The trays are then fed into the QX-1100 tray sealer before receiving a final confirmatory weight check on the DACS-G checkweigher. The QX-1100’s intelligent control system includes auto-set features and servo-drives for accurate and consistent tray handling at high speeds in order to maximise production throughput. The Ishida DACS-G features an Ishida designed and manufactured, exceptionally fast and accurate, digital loadcell that is able to operate with
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16-head Ishida CCW-RVE waterproof multihead weigher
“ Trays are fed from a tray denester to beneath the weigher where dipping funnels ensure the complete and accurate placement of the langoustines ” great reliability in the harshest of environments, and can easily switch between weighing capacities and graduations, giving it the flexibility to handle the different pack sizes in the Gambastar range. All three machines offer hygienic designs to enable Gambastar to maintain strict hygiene standards. In particular, the IP66 waterproof construction of the Ishida CCW-RVE is designed for a full washdown, while all contact parts can be quickly and easily removed and hung on a special wash wall next to the weigher for an even more in-depth clean down. “What particularly attracted us to Ishida was the company’s ability to provide a fully integrated solution for
Gambastar has been able to increase line speeds from around 35 to 70 packs per minute
this product,” explained Gambastar’s production manager Carlos Pineda. “Ishida was also prepared to guarantee that the line would be ready to meet our deadlines.” The line was fully commissioned at Ishida’s headquarters in Woodgate, Birmingham prior to installation and the company provided full training for Gambastar. “We have been delighted with the performance and reliability of the line since it was installed,” confirmed Pineda. •
Ishida – www.ishida.com
D E LI SPI CE S
A world of flavour Deli Spices recently launched a range of ready to mix (RTM) marinades. The portfolio offers a wide variety of flavours for consumers to choose from. The categories include: Classic (Barbeque, Creamy Garlic & Herb, Lemon & Herb, Peri Peri, Spare Rib and Sticky BBQ); Proudly African (Mango Chutney Flavoured, Marrakesh, Mediterranean and Sosatie); Something Spicy (Sweet & Spicy and Sweet Chilli) and World Cuisine (Butter Flavoured Kashmiri, Portuguese Peri Tikka and Sweet & Sour).
T
o ensure the functional attributes and flavour selection met the market demands, Deli Spices’ local R&D technologists collaborated with their partner MANE at the Global Centre of Excellence. Utilising local flavour trends and indepth market research, their application team tested the RTM products at their Innovation Centre in Cape Town, using their state-ofthe-art laboratories and small-scale pilot plant that replicates industrial conditions. Their technologists also made use of their sensory expertise and evaluation facilities to organoleptically analyse taste, texture, smell and visual appeal of the products. Lastly, their regulatory experts ensured that the marinades were compliant with the relevant regulations in various African countries. Dry or RTM marinades have many benefits for Deli Spices customers and their shoppers. Firstly, an important consideration is the versatility on meat, poultry, fish, seafood, vegetables, and meat alternatives. With the growing demand for plant-based foods and emphasis on health, Deli Spices recognised the
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significance of application on both protein alternatives and traditional cuts. Consumers are also experimenting more with different cooking methods and ingredients. This dry marinade range can also be used as a sprinkle-on glaze or traditional basting. The dry marinades are also an affordable and easy way to bring flavour, colour and visual inspiration to counters. The marinades cling to and penetrate flavour into the meat and they also offer an easy way to tenderise protein. A double benefit of incorporating a preservative function is to retain the shelf life of the marinade and the fresh meat. The easy to use method only requires stirring the Ready Pack into water and adding optional oil. The application dosage is 1kg marinade to 4kg meat which makes them an affordable complement and an easy way to bring variety to meat counters. Consumers are looking for creative solutions to mealtimes and the marinade category is continuously growing. These 1kg ready packs are shelf stable and easy to store as they do not require
FAST FACT Benefits of the RTM range:
• Versatile on meat, poultry, fish, seafood, vegetables and meat alternatives.
• Use as a traditional basting or glaze application.
• Add flavour, colour and visual to counters.
• Marinades cling to and penetrate flavour into the meat.
• Easy way to tenderise protein. • Preservative function for shelf life of the marinade and the fresh meat.
• Shelf stable, reduced storage. refrigeration. Each marinade has an attractive retail label to apply to counter packs to appeal to shoppers. To find out more about the Deli Spices range, contact your representative or nearest branch. More information is also available on their website. •
Deli Spices - www.delispices.co.za
READY TO MIX INTRODUCING OUR RANGE OF MARINADE / GLAZE READY PACKS
CLASSIC Barbeque (07200010) Creamy Garlic & Herb (07063010) Lemon & Herb (07201010) Peri Peri (07065010) Spare Rib (07207010) Sticky BBQ (07075010)
SOMETHING SPICY Sweet & Spicy (07131010) Sweet Chilli (07225010)
PROUDLY AFRICAN Mango Chutney Flavoured (07094010) Marrakesh (07096010) WORLD CUISINE Mediterranean (07206010) Butter Flavoured Kashmiri (07580010) Sosatie (07223010) Portuguese Peri Tikka (07579010) Sweet & Sour (07202010)
Contact your Deli Spices Representative or nearest branch to order. IN PROUD PARTNERSHIP WITH
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C I M C H E M I C ALS
Serving the industry for more than 39 years
W
{
hen CIM Chemicals launched its food division five years ago, its goal was to grow market share of raw materials to the food industry in conjunction with various partners and suppliers. CIM’s Shaun Powell explains, “In 2019, CIM partnered with Nanny Starch to import food grade tapioca starch from Thailand. We also have a relationship with suppliers of soya isolates – two products that are used extensively in the meat processing industry.” Tapioca starch has no nutritional value and can replace products with gluten, sugars and flavours without tainting the taste of the final product. This makes it a great substitute for diabetics. The
CIM CHEMICALS
DID YOU KNOW? Two of the biggest trends in the meat industry are skinless sausages and sodium chloride reduction. The latter is being replaced with potassium chloride.
ingredient also has excellent gelling properties. As gelling occurs at lower temperatures than corn starch, this has a direct impact on energy cost reduction. Unlike corn starch, tapioca starch is able to handle the freeze/thaw circle very well as products keep their firmness. Soy isolates are mainly used to improve the texture of meat products, but also used to increase protein content, to enhance moisture retention, and as an emulsifier. It also improves the nutritional
value by increasing protein content and reducing the fat content. “We offer a number of products that can be used in the meat industry including preservation products and salt. Due to CIM’s sourcing department we have a huge amount of suppliers we can call on should a customer be looking for a specific product,” Powell concludes. • CIM – www.cimchem.co.za
CIM
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CIM has been active in the South Africa industry for decades. The focus of the company has always been to source, produce and stock products for core industries and commodity chemicals. CIM chemicals are also dedicatedly centered around Agency relationships for the supply of a consistant quality products.
CHEMICALS
Food
CIM Chemicals represent Nanny Starch Font: Acens Regular for all your food grade Tapioca starch requirements • Nanny Starch is FDA Approved • Tapioca can easily substitute other starches with added benefits • Tapioca starch has a low gelling point – energy saving for the production of processed meat • Substances containing Tapioca starch are resistant to the effects of freezing and thawing and maintain their texture • A great option when looking for a thickener and is gluten-free • Tapioca starch is a healthier choice of starch • Is GMO free • Contains less sodium
CIM Chemicals are suppliers of Tapioca starch to the meat processing and sauce industries. CIM Chemicals can supply Tapioca starch in 25 kg and 850 kg bulk bags. CMYK: 0:100:65:18 Pantone: 187EC
CIM CHEMICALS
Laetitia Holland | laetitiah@cim.co.za | Tel: 011 708 1494 | www.cim.co.za CMYK: 100:8:0:32 Pantone 641EC
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Food
CMYK: 66:0:90:0 Pantone 369C
Font: Acens Regular
ORCHEM
Do you know the secret
behind good taste?
The meat industry continues to grow, offering demanding consumers a vast selection of sausages, luncheon meats, hams and salamis.
B
ut what makes a company stand out from its competitor? The factors are varied, but include product optimisation, the use of quality ingredients and improved taste and texture. What makes meat an always in-demand product is that it is a “basic portion of sound and all-round, balanced diet due to its nutritional richness”, states Ángel Cobos and Olga Díaz, in their Handbook of Food Chemistry. In parallel, the eating quality strongly influences consumer acceptance of meat. As per-capita meat consumption continues to proliferate, the requirement to maintain and develop new varieties of meat products are propelling the specialty meat ingredients market. According to a study conducted by VitaFoods Insights, the utilisation of
flavouring agents and salts in processed foods and nutrition and taste convergence will also drive the specialty meat ingredients market until 2029. That said, the industry must ensure that specialty ingredients come from trustworthy sources. In addition to the price factor, they need to weigh the food aspect, quality, taste, texture, and functionality, only guaranteed by distributors with the highest quality products. Orchem guarantees the highest quality specialty food ingredients distribution in the region, assuring the availability of local stocks powered by global-leading food technologies. Always following industry trends and customer demands, Orchem continues to offer a unique ingredient selection while continually improving its portfolio with sustainably sourced ingredients.
Their goal is not just to ensure top-notch expertise that helps you launch products that set you apart from the competition but also to guarantee that the region is empowered with a loop of quality and optimisation that benefits everyone. Moreover, Orchem offers an unparalleled experience through established partnerships with world-leading suppliers. Technology services include new product development, quality improvement, recipe optimisation, and labelling advice. The company also provides comprehensive solutions that allow the food and beverage producers to drive growth through its diversified portfolio that includes specialty ingredients for gluten-free, clean label, fibre enrichment, plant-based protein products, and much more. • Orchem – www.orchem.co.za
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MEAT RE VI E W 21
SAVA N N A H F IN E C H E M I C ALS
A complete portfolio for all your meat processing needs According to Mintel Market Sizes analyses and projections, the processed meat retail showed a pick in 2017, increasing by value by 10.9%. In 2022 Processed Meat Retail is forecast to reach R8 393.5mn representing a value CAGR of 1.4% since 2018.
M
eat retail is dominated by chilled meat, followed at distance by frozen and shelf stables options. The new launches in the meat, poultry and fish categories in South Africa are reflecting some global trends, with consumer interest being focused on three main areas: • Sustainability and animal welfare: Consumers are increasingly expecting food companies to proactively demonstrate their ethical credentials. More meat and poultry producers are taking steps to improve their ethical image. • Address consumers’ dietary needs: Meat and poultry brands are proactively highlighting the nutritional profile of their products. Healthier options, like meat and vegetable blends, or processed meats that contain less fat, salt and calories are likely to appeal to healthconscious consumers. • Prioritise clean label products: The clean eating trend poses a serious challenge to the processed meat market, as consumers are carefully examining product labels and looking for more natural and healthier choices. Few trends specific of the South African market are addressing the nutritional profile, for example highlighting the interest for high/added protein. There is an interest for the inclusion of vegetarian options, and combinations of meat and vegetables seem to target consumers looking for healthier options. Convenient and easy-toprepare meals are on the rise, being the microwavable option for meat, poultry and fish preparation one of the most appreciated trends. Looking at processed meat and fish, from the simple
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minced meat patties to “chef at home” style recipes, there is a clear interest in eating more natural and less processed foods. This represents an opportunity for brands to remove artificial additives and source natural, less- processed ingredients. Consumer concerns about artificial ingredients open up opportunities for natural alternatives that are compatible with consumer aspirations for clean label. New trends are prompting consumers to dine at home: prepared meals should deliver comfort food as well as innovation, exotic taste, and “excitement to the taste buds”. The rise of plant-based foods or combination of meat and vegetables require a diversification of protein sources and flavours, while keeping an eye to taste appeal and delicious solutions. Umami taste and kokumi sensation are key for an enhanced taste experience and consumers expect those attributes to be delivered by natural ingredients. Yeast extracts and other yeast-based specialties are natural ingredients produced with gentle heat treatment and partial or total separation of the inner part of the cell, rich in protein, from the yeast cell wall. According to the strain and production conditions, yeast-based ingredients can
be naturally rich in savoury molecules associated with umami taste and kokumi mouthfulness. These include nucleotides, glutathione and other molecules. As a result, meals will increase in succulence and acquire a satisfactory, long-lasting savoury taste. The Bio-Ingredients division of Lallemand develops, manufactures and markets high-value yeast products. Because of Lallemand’s knowledge and experience, we enjoy helping customers best use these products for their applications. Deeply rooted in research and development, Lallemand Bio-Ingredients has the knowledge, experience, and technical capacity to aid in the development of new products as well as beloved, time-tested, household formulas. The company prides itself on providing options which are both sustainable and clean, empowering the food industry and consumers to follow their preferred lifestyle and culinary practices. Within a wide portfolio of natural, yeast-based ingredients, Lallemand offer to improve the flavour profile of processed meat, poultry and fish, and their plant-based alternatives, would include: Toravita 054 a unique Torula autolysed yeast with a naturally high protein content (> 50%) and abundance in savoury-
SAVA N N A H F IN E C H E M I C ALS related molecules, such as nucleotides, is an umami ingredient well-suited for a variety of food applications, from snacks to spice blends and marinades, enabling the achievement of a rich taste. High-Lyfe 566 A, produced from a selected primary grown Saccharomyces cerevisiae, thanks to the high concentration of naturally occurring amino acids, such as glutamic and succinic acid, and the inherent presence of cysteine and glutathione. It provides a powerful taste enrichment, with a long-lasting, mouthful taste contribution. The pleasant and intense poultry note unveils a powerful building block for
the creation of complex flavour profiles. Glutathione compounds significantly improve the organoleptic qualities of food. In the presence of small amounts of peptides, 5’-nucleotides and MSG, GSH synergistically reinforces those tastes. The Savor-Lyfe range offers clean label solutions to enhance specific flavour notes, such as beef, chicken, white fish, providing an elegant taste foundation for ready-to-eat, microwavable meals. Selected ingredients from the Toravita range would help the formulators to reduce the impact of plant-based protein taste in meat and fish mimicking meals as well as in food preparations which are including vegetable protein sources to achieve the “high protein” claim, so relevant for the SouthAfrican market in the recent period. As an example, for producing mouthwatering fish analog sticks, free from ingredients of animal origin, the combination of SavorLyfe FB with Toravita
300 delivers an increased fish taste perception: Savor-Lyfe FB increases the marine profile with its boiled fish taste donation, while Toravita 300 masks the undesired notes brought by the vegetable source of protein. As a result, the meal is much closer in taste to an animal-based preparation, keeping the promise of a more sustainable as well as appetising meal. As in terms of flavored meat/poultry meals the BBQ flavour is on the rise on the South-African market, Bakon Memphis Style represents a great opportunity to introduce a traditionally smoked ingredient in the meal preparation! Manufactured by a unique process, Bakon Memphis Style with its robust hickory essence profile evokes the traditional BBQ cooking style of Memphis area, offering to the market a new alternative in the BBQ flavored meals. Are you interested in knowing more about these products? In South Africa, Lallemand Bio-Ingredients Savory products are successfully distributed by Savannah Fine Chemicals. •
Savannah Fine Chemicals – www.savannah.com
Yeast-based ingredients for additive-free solutions The Savory product range is distributed by Savannah.
www.savannah.co.za
Lake States ® LALLEMAND BIO-INGREDIENTS
1620 Préfontaine, Montréal QC H1W 2N8 Canada | +1 514 522 2133 | Fax +1 514 522 2884 | info@bio-lallemand.com | www.bio-lallemand.com
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MEAT RE VI E W 23
I CE CO LD B O D I E S
Make the safe choice with these anti-microbial skins
Icecold Bodies is a household name in the refrigerated and dry freight transportation industry in South Africa. Meat Review spoke to Burt Gildenhuys on what makes their product offering stand out.
“W
e are known for our high quality of products and our attention to customer service. We are proud of our product, and deliver the best after sales service to our customers to ensure they have a happy buying experience. The after sales relationship is very important to Icecold Bodies,” he points out. “Times have changed dramatically since March 2020, and market conditions continue to become tougher. With price increases in all input material, we needed to be more innovative to ensure we stay competitive. “We also recognise the need to spend more time on research and development to satisfy our customers’ requirements. In tough times, it is not easy to spend money on research and development, but to survive you need to do things differently. We joined hands with some of our key suppliers to develop new products for the industry. If their business grows, our business also grows – so it is a win-win situation.” The company successfully launched its anti-microbial skin for the food industry recently. The technology features a surface coating of anti-microbial properties to assist and maintain
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the highest standards of hygiene. The anti-microbial coating prevents contamination during the loading, off-loading and transportation stages of food products. The technology also kills the pathogens on contact and this stops bacterial spread inside the body. “We will always have to clean, but with the new anti-microbial skin, we can have peace of mind knowing that we have assistance from the skin itself to protect our product against harmful pathogens,” Gildenhuys enthuses. “We introduced a new product Rhinotex skin. This skin is very durable and strong. It performed excellent during the tensile, flexure and punch tests. The skin is designed to be more robust and will damage less, eliminating small damages. The Rhinotex skin is an excellent choice for trucks and trailers that are exposed to harsher working conditions. It can stand up against the small bumps and rough handling during loading and off-loading. The skin is more resistant to side impact and is not damaged easily,” he points out. Icecold Bodies now provides a broader range of skins to customers to choose from:
FAST FACT 4 th generation polyurethane insulation increases the thermal properties of between 15 to 20%. The aim of this, in combination with the Rhinotex skin, is to deliver a durable and robust insulated body with better temperature control and cooling fuel efficiency.
• Standard, brilliant white skins for inner and outer skins • Anti- Microbial Ice Grey (Rhinotex) for internal use • Rhinotex for external and internal use. “With guidance from our competent sales team, the customer can choose the best options/combination of skins for his product. Our goal is still to deliver the best product possible to satisfy the customer’s needs and we do understand that the customer requires a very durable body that can satisfy his needs at a competitive price,” he concludes. • Icecold Bodies – www.icecoldbodies.co.za
ANTI-MICROBIAL A NTI-MICROBIAL PROTECTIVE COATING PROTECTIVE COATING
Conventional cleaning and disinfection Conventional cleaning and or disinfection methods are not always effective long lasting. methods notof always or long lasting. From theare time initialeffective disinfection, bacterial From the timeincreases of initial exponentially disinfection, bacterial reproduction and has reproduction and next has often reachedincreases a critical exponentially level before the often reached cleaning action.a critical level before the next cleaning action. On contact with the ANTI-MICROBIAL surface On to contact the ANTI-MICROBIAL up 80% ofwith the pathogens will be killedsurface within up to 80% of the pathogens be killed within 15 minutes and over 99% in 2will hours. This means 15 minutesgrowth and over 99% inoccur, 2 hours. This means bacterial cannot leaving your bacterial growth cannot your surfaces contamination freeoccur, for theleaving useful life of surfaces contamination free for the useful life of the product. the product.
R ED UC CE ES AC CT TE RE DU S B BA ER R II A A B BY Y ::
AROUND THE AROUND THE CLOCK CLOCK PROTECTION PROTECTION
2 4 // 7 24 7
The laminate is impregnated The is impregnated withlaminate the ANTI-MICROBIAL with the ANTI-MICROBIAL product thus it will not wear out product it willit not out or washthus off and will wear last for or wash off and itlifetime. will last for the product's the product's lifetime.
4 End Street 4 End Street Heidelberg, Gauteng Heidelberg, Gauteng Tel: 016 349 1140 Tel: 016 349 1140 Email: enquiries@icecoldbodies.co.za Email: enquiries@icecoldbodies.co.za Web: www.icecoldbodies.co.za Web: www.icecoldbodies.co.za
