your finger on the pulse

www.fbreporter.com FOOD & BEVERAGE REPORTER | AUGUST 2016 | 1

YOUR FINGER ON THE PULSE

August 2016

Reporter

Reporter

Packaging Innovations

EXTRAS: Snack AttackGive them bread Distribution trends

MEATY OPPORTUNITIES AND CHALLENGES

2 | AUGUST 2016 | FOOD & BEVERAGE REPORTER www.fbreporter.com www.fbreporter.com FOOD & BEVERAGE REPORTER | AUGUST 2016 | 3

features10 Snacking

Snack Attack by Arnaud Jansse, food technologist at leading processing equipment supplier, Florigo (from tna)

12 Meat Meaty opportunities and challenges With meat consumption rising, Food & Beverage Reporter, looks at what trends are affecting the meat industry, posing both challenges and opportunities.

20 Baking Flax: From zero to hero Editor, Bruce Cohen, examines the rise of flax

22 Give them bread Danette Breitenbach interviews the South African Chamber of Baking’s Executive Director, Geoff Penny

CONTENTSAUGUST 2016

24 Distribution Trends A look at what trends are influencing distribution from new technologies to a slowdown in economic growth

28 Food Security Your finger on the pulse Nokuthula Vilakati brings you everything you need to know about pulses

2 Editorial 4 Briefs30 Dr Nicolette Hall's column

Super Foods: The Popeye Effect36 Showcase

regulars6

32 Briefs

34 Packaging Innovation Cautiously optimistic Boxmore Packaging Chief Executive Officer, Leonard Engelbrecht tells Danette Breitenbach that he is cautiously optimistic about the future

packaging

34E

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You've got to hand it to South Africa’s fruit juice industry. Was it their brilliant lobbying that got

them exempted from the sugar tax or was it a case of sneaking a free pass from Treasury (whose concept of sugar somehow couldn't stretch beyond sucrose to fructose? (From the reading I have done on the subject, give me sucrose over fructose any day!)

At an effective rate of around 20%, which is pretty steep compared to Mexico for example, a country that has had mixed results with the tax, ours will very likely have an initial shock effect on consumers when it is introduced next year – even more good news for the fruit juice industry that stands to benefit from any consumer switch away from soft drinks.

Folks down Ceres way must be laughing.

To grasp the irrationality of the tax, I suspect we have to look at it in a much broader context. South Africa has such a shocking health profile as a nation that one can only imagine the squirming embarrassment of our government officials at WHO gatherings that discuss progress towards meeting global public health targets around obesity and diabetes. Quick. What’s to be done? Well, a sugar tax is one of those politically correct off-the-shelf "fixes" that a government can parade at global conferences to show they're doing something (even though it requires no one to do much at all) and it generates some decent revenue, nogal. In short, it’s a no-brainer for the politically lazy.

Is the soft drink industry phased by all this? Maybe, but in this issue we feature a story on Coke's brand-new US$130 million bottling plant in Mozambique, part of a 10-year multi-billion dollar expansion plan in Africa. Now that's a pretty upbeat investment programme by any standards. It also highlights the stark difference between

politicians trying to score a few short-term WHO brownie points with the long-term strategic vision of global multinationals.

My sense is the Cokes of this world will easily weather this storm, Treasury will be happy with the extra revenue, and South African consumers will get fatter and sicker at roughly the same pace because a sugar tax, on its own, is a pretty lame attempt to make any impact on the problem.

From sugar to rice and Jo Galloway of SA Rice Mills, which will open SA's first dedicated GMO-free maize mill this month, tells me she's had a flood of inquiries since we published our story about their new mill in our July issue. I have a notion they will be milling up a storm because GMO resistance is getting louder and louder, and more and more consumers are wanting out.

It comes at a time when there is a huge amount of money being thrown at consolidation of the GMO biotech

sector. Last month, Monsanto rejected (though only temporarily, it seems) a $64 billion bid by Bayer, while recently another key biotech player, Syngenta, was snapped up by ChinaChem, plus we have seen Du Pont and Dow Chemicals merge. Looks like a real David vs Goliath battle is looming: Three giant biotech groups vs a global web of anti-GMO activists campaigning against them over social media. It's going to get ugly.

Bruce [email protected]

Endorsed by the SA Assoc of the Flavour &

Fragrance Industry.

FBR is a member of the Audit Bureau of Circulations.

Endorsed by SAAFoST

Publisher Bruce Cohen

[email protected]: 083 454 1857

FeaturesDanette Breitenbach

[email protected]: 082 494 4174

Advertising Wendy Breakey

[email protected]: (011) 026 7311

Mobile: 083 653 8116

AdministrationAlice Osburn

[email protected]: (011) 026 8220

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EDITORIAL

Reporter

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taste for life® is our unique approach to turn taste solutions into success: from holistic health to pure pleasure. When it comes to the perception of food, the boundaries are blurring. “Health” has become mainstream, “pleasure” does not have to mean guiltiness, “light” can taste better than the real thing, indulgent food is exciting. taste for life® has been devised as an answer to these multi-faceted consumer needs. It offers easy-to-handle solutions for the industry, giving the consumers the products they desire and the taste they love. www.symrise.com

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BRIEFS

Symrise was awarded two awards at the German Awards for Excellence, at the recent DQS Sustainability Conference 2016 in Düsseldorf, Germany. It took home awards in the Responsible Sourcing and Life Cycle Assessment categories.

A global supplier of fragrances, flavorings, cosmetic active ingredients and raw materials, as well as functional ingredients, Symrise’s clients include manufacturers of perfumes, cosmetics, food and beverages, the pharmaceutical industry and producers of nutritional supplements.

The company impressed the judges’ panel with its responsible sourcing management and its own eco-scorecard and its responsible sourcing model was deemed the best of all those submitted. In particular, the panel was impressed by Symrise’s project for the sustainable cultivation of vanilla in Madagascar. To help secure its collaboration with approximately 7 000 farmers in roughly 90 villages on the island, Symrise invests not only in education and environmental measures, but also in the local infrastructure. As a result, the construction of a

vanilla extraction facility in Madagascar shortens transport distances, lowers emissions and concentrates a greater share of added value in the region.

Responsible sourcing refers to sourcing management that recognises and upholds social responsibilities with regard to both ethical and environmental impact along the supply chain. Symrise maintains long-term and close partnerships with its suppliers, particularly those in developing and emerging markets, while also engaging in social and ecological projects in the local producer communities.

Symrise also received the award in the Life Cycle Assessment category for its systematic approach to analysing the environmental impacts of raw materials and products over their entire life cycle. Symrise uses its own Product Sustainability Scorecard System to assess the environmentally relevant impacts of raw materials and products via a comprehensive, scientifically sound analysis. This standardised approach ensures the comparability of the results and better enables Symrise to select the most environmentally friendly alternative compared to other options.

We are pleased with the recognition of our efforts to integrate greater sustainability into our business says Dr. Helmut Frieden, Vice President Corporate Sustainability at Symrise, who accepted the awards at the DQS Sustainability Conference 2016 in Düsseldorf. “These awards, along with the responses from our customers and other stakeholders, show that we are on the right path. We want to be a role model, both for other companies and our own employees, and inspire them."

SYMRISE REWARDED FOR SUSTAINABILITY

Fruit South Africa and the Associazione Italiana Commercio Estero (AICE) recently signed a Memorandum of Understanding (MoU) to promote mutual trade and investment opportunities in the fresh fruit sectors. AICE is a non-profit entrepreneurial association, based in Milan, that has been promoting business relations for over 70 years between Italy and the world.

The MoU includes the exchange of information on general economic status, trade policies and regulation, legislative changes of respective countries to promote and strengthen bilateral trade, technological and industrial cooperation between the two countries in the fresh fruit sector.

More than half of all South Africa’s agricultural exports is fresh fruit and the industry has an annual turnover of more than R30 billion composed of exports. Major export destinations include the EU, UK, Far East, Russia, Middle East, USA/Canada.

SA AND ITALY GET FRUITY

BRIEFS

PAGE 7 BUCKLE

Pioneer Foods is well positioned to strengthen its presence and operational capacity in the United Kingdom (UK) following the completion of its new Bokomo facility in Orton Southgate, in Peterborough, England, the UK. The facility will enable Pioneer Foods, which says it is Britain's biggest cereal maker, to achieve its growth objectives in this market. It has been designed specifically to fit the requirements of a breakfast cereal business.

The new facility replaces the old facility, which had reached capacity and restricted Pioneer International’s growth ambitions. “This new facility allows us to significantly increase our capacity as we continue to produce the popular and high-quality Granola, Crunch, Crisp, Muesli and Porridge breakfast cereals that Bokomo UK is known for,” says John Hiles, CEO of Bokomo UK.

“Of all the new features, the potential to further expand our operation is perhaps the most exciting. With enhanced capacity as a result of focused production lines and world-class packing capabilities, the business has space to grow and drive further value for the Pioneer Group’s UK operations.”

He adds: “With these credentials in place, we are well positioned to focus on growing our share of the UK breakfast cereal market."

Bokomo UK also has a factory in Wellingborough, Northamptonshire.

PIONEER FOODS’ FACILITY INCREASES CAPACITY

WOOLIES FOOD SALES UP Woolworths reported sales to the year to end-June 2016 had increased 16.4% compared to the year-earlier period. Food sales, including food service concessions, increased 11.9%, with inflation of 6.7%. Sales in comparable stores were up 5.7%, while net retail space grew 9.3%.

Robert Richardson has been appointed Managing Director of Air Products South Africa (Pty) Ltd., making him only the fourth Managing Director appointed in Air Products South Africa’s 47-year history. He succeeds Mike Hellyar, who headed up the industrial gas company for almost a decade, and recently retired.

Richardson has a M.Sc. degree in engineering, with over 20 years’ experience in the industrial gases industry. He has served on Air Products South Africa’s executive management committee for the last eight years in the position of General Manager On-Sites. Prior to this, he held various operations and project management positions within Air Products, and also with the Linde Group.

"I am confident that Rob Richardson’s industry experience and knowledge, locally and abroad, will stand him in good stead as the leader to take Air Products South Africa to new heights,” says Hellyar.

NEW MD FOR AIR PRODUCTS

The Health Products Association of South Africa (HPASA) recently underwent a brand refresh that includes a new logo and website. It also has in place a new marketing positioning strategy, to prepare itself for a growing number of industry needs and this includes a marketing plan to drive consumer trust, while improving product safety and efficacy.

The HPASA champions quality standards and acts as a voice on all legislative and regulatory issues in the natural health products, nutritional dietary supplements and complementary and alternative medicines (CAMs) industries. It represents a broad spectrum of stakeholders, including manufacturers, wholesalers, distributors, retailers and practitioners. It launched in 1976.

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BRIEFS

Mérieux NutriSciences (formerly known as Swift Silliker) has expanded its dairy testing capabilities and services in South Africa with the recent acquisition of 100% shareholding in Lactolab (Pty) Ltd, a leadinganalytical laboratory serving dairy and dairy related industries.

“The acquisition of Lactolab arose from a necessity for the geographic expansion of our offering to the South African dairy industry, following the overwhelming success of our raw milk testing laboratory which opened in Jeffreys Bay in 2015.” says Valmé Stewart, Managing Director of MérieuxNutriSciences in South Africa.

Philippe Sans, President and Chief Executive Officer of Mérieux NutriSciences, adds: “The purchaseof Lactolab, whose name is synonymous with dairy expertise in South Africa, enables us to extend ourdairy testing offering to our clients and the industry in the north of the country.”

Established in 2002, Lactolab utilises cutting-edge instruments and technology in the analysis of rawmilk and dairy products for composition, hygienic quality and various other quality parameters. Lactolab’s services will continue to be offered from its current premises in Centurion, Gauteng.

In addition, its existing staff contingent of seven will be retained and, subsequently, introduced into the Mérieux NutriSciences talent-pool of close to 6 500 employees. The Lactolab staff bring with them a wealth of experience and expertise, which will now be built upon as they gain access to Mérieux NutriSciences’ state of-the-art research, methodologies and global services.

About Mérieux NutriSciencesAs part of Institut Mérieux, Mérieux NutriSciencesis dedicated to protecting consumers’ healththroughout the world, by delivering a wide range of testing and consulting services to the food &nutrition, agrochemicals, pharma and cosmetics industries.

Unilever has announced a global ambition for all of its brands and the industry at large to advance advertising away from stereotypical portrayals of gender and instead to deliver fresh campaigns that are more relevant to today’s consumer.

The company is urging marketers globally to be aware of the outdated stereotypes of gender, that advertising still propagates and the fact that progressive portrayals are proven to not only be better for society, but better for brands.

Stereotyping in advertising is a prevalent issue for all genders says Aline Santos, Executive Vice President of Global Marketing for Unilever. “Our research shows that the negative effects are most keenly felt when it comes to representations of females. In fact, 40% of women say they do not identify at all with the women they see in adverts. Advertising can be a powerful force in leading positive cultural change. We believe it is our responsibility, alongside the industry, to be at the forefront of this change by positively portraying people as they truly are today – progressive ads will lead us to a progressive future for all.”

As one of the biggest global advertisers, Unilever carried out multiple in-depth studies around the world over the last two years to better understand how female identity has evolved and how brands can be more relevant and better connected.

Unilever plans to advance portrayals of gender in its ads with a special focus on women by addressing three key areas; Role Personality and Appearance. Roles should more broadly represent aspirations and wider achievements beyond product-related responsibilities. Personalities depicted should shift to become more authentic and three dimensional. Appearance should be presented as enjoyable and non-critical, creating a positive and creative interest in being whoever you want to be.

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food & drink technology Africa, which takes place at Gallagher Convention Centre outside Johannesburg will showcase exhibitors who will have solutions on display for dealing with resources responsibly.

The trade fair will feature industry solutions that are tailor made to the needs of the Southern African market.

food & drink technology Africa is a trade fair “By Africa, for Africa” and focuses on innovations and new developments that can offer companies added value.

As a “seismograph” for the African food and beverage processing, packaging and logistic industry, food & drink technology Africa is well on its way to establishing itself as the leading industry platform for Southern Africa.

Leading manufacturers such as GEA Africa, Pentair Food & Beverage, Ecolab, KHS Manufacturing and Pyrotec use it to showcase innovative ideas and solution based approaches that meet needs and necessities of the market. A full list of exhibiting companies can be found on the show’s website (see below).

Apart from the above mentioned industry solutions, visitors attending the trade fair can also look forward to a full supporting programme. An Exhibitor Forum will feature insights that deal with the needs and challenges of the Southern African market. Leading industry experts will present visitors with practice-oriented case studies and panel discussions.

Topics include “Resource efficient production: save water and energy”, “Solutions for the Brewery Industry”, “Latest trends in packaging for the food/beverage industry” and “Training”.

Other highlights in the supporting program are the MicroBrew Symposium, organised by the VLB, which will take place a day before the trade fair on the 13th of September and the introduction of the winners UniMicroBrew design competition, organised by SABMiller.

Pre-register for food & drink technology Africa online. Pre-registration ensures free entrance to all trade visitors.

Register at www.fdt-africa.com

6330_MMI_FDT_Advert_105x297_Final_ev_20160525.indd 1 2016/05/25 10:46 AM

Food and beverages are an

important economic factor

for Southern Africa. food &

drink technology Africa, the

trade fair for processing,

filling, packaging and

logistics, will present

the industry’s latest

developments on 14 and

15 September at Gallagher

Estate outside Johannesburg.

The food and beverage market in the entire Southern African region is experiencing continuous growth.

According to the Food Processing Machinery and Packaging Machinery Association in the VDMA (German Engineering Federation), growth in the overall beverage industry is expected to be as high as 13% during the next few years. In the case of non-alcoholic beverages, growth could be as high as 19%. Juices (growth rate 29%), bottled water (25%), concentrates (51%) and sport and energy drinks (35%) in particular are contributing to this development.

With a forecast growth rate of six percent, alcoholic beverages also contribute to these positive results (Source: Euromonitor International 6/2015, VDMA).

The craft-beer trend is becoming ever more popular in Southern Africa. Microbreweries brew their own types of beer and market them. The growing circle of fans for these beers is increasing pressure on leading manufacturers, which are now being forced to find new ways to keep their customers and, in doing so, contribute to growth in the beer industry in the region. South Africa’s wine industry is also growing and is on its way to becoming a global leader.

The constantly growing dairy industry and the sectors for yoghurt and milk-based drinks in particular, round out the results for Southern Africa and demonstrate that the beverage industry is on the right track.

In addition, increasing urbanisation and a constantly growing middle class mean that the growth prognoses for the food sector is positive.

Consumer behavior is changing. Baked goods, crackers, snack bars and sweet and salty snacks are enjoying increased popularity. Market researchers expect double-digit increases in per-capita consumption for the next few years (Source: VDMA).

A significant increase in demand for convenience products and growing

health awareness indicate that the South African food market is in the midst of transition and that solutions must be found that meet consumers’ needs.

Challenges and opportunitiesDespite the positive growth prognoses, the Southern African market has to tend with certain issues that need to be solved. However, these challenges should be seen as an opportunity. State-of-the-art technologies give the industry a chance to continue improving the market and form part of its positive development. For example, manufacturing food and beverages is particularly energy intensive. It also requires a great deal of water, both for the processes themselves and for cleaning the plants and machinery.

Water is becoming a scarce resource in Southern Africa. This water shortage, the ongoing issues with electricity and planned introduction of a carbon tax are resulting in cost increases that food and beverage manufacturers have a hard time passing on to consumers. These reasons are why the focus now is on investing in plant and machinery that require less water and energy.

The topic of packaging is also relevant for the industry. Increasingly busy lifestyles have consumers reaching for products that are innovative and easy to use and there is now an emphasis on the fact that packaging should be recyclable.

EVENTS

food & drink technology Africa

A SHOWBY AFRICA, FOR AFRICA


Increasing urbanisation, busier lifestyles and rising disposable incomes are all factors driving the success of this

category, with nuts and potato chips predicted to take up the biggest share in future growth. At the same time, increased health-consciousness amongst consumers has raised the demand for better for you snacks, including reduced fat varieties, but also novel products prepared from healthy ingredients like apple, kale or kiwi. Selecting the right ingredients and using cutting-edge processing technologies can help snack producers benefit from these growing opportunities and boost their growth prospects.

Oil selection Oil is a key ingredient in most snack lines. Used as a heat transfer agent for frying the majority of savoury snacks, it gives products a unique flavour and texture. There are several factors to consider when selecting oils to process snack foods. Some types of oil, like sunflower oil for example, create fewer harmful compounds but are less stable at the heating stage. This means they produce high levels of free radicals when they are heated, reducing the nutritional properties of the product. When an oil is less stable, shelf stability also becomes a concern. By selecting a quality, highly stable frying oil, manufacturers can keep the formation of trans fats to a minimum, while gaining additional benefits such as prolonged shelf life and superior taste.

Innovative technology Apart from selecting the right oils,

manufacturers also have an range of innovative processingtechnology at their disposal.

Many of these can also help reduce the formation of acrylamide -a chemical that can be formed in some food when processed at high temperatures and which has been shown to possess carcinogenic properties. This is especially important for snack manufacturers catering to health-conscious consumers who are more and more concerned about what they’re eating. A key innovation which helps reduce the levels of acrylamide, as well as create healthier products that are lower in saturated and trans fats, is vacuum frying. With this cutting-edge technology, the frying vessel is enclosed and pressure is reduced so that the boiling point of water is below 100°C. At these low temperatures, the degradation of the product’s surface structure is reduced, lowering the amount of oil absorbed and therefore enabling significant fat reduction with minimal impact on product quality. Vacuum frying systems are ideal for producing chips from fruit and vegetables that are high in natural sugars, such as parsnips, apples, kiwifruit or mango, since temperature-related reactions, such as acrylamide formation, are slowed down significantly and in some cases do not occur.

Another way to improve the healthfulness of snack products is through the use of pre-processing technologies like blanching and pulsed electric field (PEF) technology. Blanching technologies can help towards acrylamide

reduction as they open up cell structures to remove certain components such as reducing sugars. PEF technology, onthe other hand, is a relatively recent development which does not rely on heat treatment, but works by using pulses of electricity to puncture cell membranes and allow fluid to exit. As a result, sugar and moisture are removed, reducing acrylamide formation during cooking. As a non-thermal method, the product also remains raw throughout before further processing, maintaining the product’s structure for improved texture and crispiness. The end result for consumers is a snack product which has its natural colours, textures and flavours.

Conclusion With the snack food industry growing at a fast pace and more consumers looking for healthier alternatives, the level of competition between food manufacturing companies is more acute than ever before. From experimenting with new ingredients to developing ground-breaking processing technologies, innovation is extensive. With so many options available for creating healthier products, it is important to work with a supplier that has the necessary technical innovations and knows how to find the right solutions for individual production requirements.

Snack attackBy ARNAUD JANSSE, food technologist at leading processing equipment supplier, Florigo (from tna)

The global savoury snacks market is

booming and expected to exceed

US$160 billion by 2020, with regional

markets like South Africa forecast to

register a CAGR of 5.5% during 2014-2019.

SNACKING

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With retailers looking for longer shelf stable products and the ability to offer “freshly packed

today” products to satisfy changing consumer purchasing habits, the South African meat packaging material and equipment suppliers are under increasing pressure to offer something new and unique. In addition, says Eddie Rademan, MD of Ulma Packaging

Systems, we need to manufacture machinery as cost-effectively as possible, while improving equipment reliability and service levels, and covering a wide range of production capacities from small to large production producers.

New packaging machine introductionsRademan explains that Ulma’s new TSA

540 entry level automatic tray sealer is for all type of trays and materials – including MAP, vacuum and skin packaging – and allows different printed top film materials to be used. “This tray sealer is designed for integration into medium production lines or processes with high accuracy in tray positioning. The sealing process can be on single- or double-line, depending on the formats to be packaged.”

He adds that its key features include being energy efficiency, a high production performance of up to 18 cycles/minute, die set removal without tools and die/dome positioning detectors, a pneumatic arm opening/closing and mould clipping, tray feeding and positioning by a belt with drum motor and covers for easy cleaning.”

Multivac Southern Africa’s latest offering, the R235 thermoforming packaging machine, is specially tailored to produce sliced product flat packs. “This medium-output range machine

MEAT

Meaty opportunities and challenges Globally consumer expectations are spurring brands to

create distinctively shaped, highly transparent, hygienic,

easy-to-open packaging with excellent graphics. These

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lowering weight and cost by reducing cycle times, down

gauging and increasing the share of reusable packages to

minimise waste and environmental impacts.


integrated. Additionally, the machine can be equipped with a jumbo film unwind for lower webs, reducing downtime.

“This thermoforming packaging machine which is suitable for integrating into automated packaging lines, can be extended modularly, and has an interface for linking a slicer. The slicer’s loading conveyor can be placed horizontally at the height of the machine frame due to the lowered film infeed – reducing the machine’s length significantly.”

Packaging film innovations“Sirane’s new Dri-Fresh ABM pads for meat/poultry, contain a blend of natural bioflavonoids and organic acids, including citric acid and ascorbic acids, which work together with the absorbency within the pads to offer an outstanding level of food safety protection against salmonella and Campylobacter as well as product shelf life extension,” says MD, Simon Balderson.

The technology can be supplied as standard absorbent pads or incorporated into odour-absorbing pads, absorbent inter-leavers and ice-mats.

Simon adds: “People have tried, and failed, in the past, to make anti-microbial packaging. The major difference here is the method of delivery. With the anti-microbial integrated into the pad, and activated only when needed (by moisture), it gets efficiently to the heart of the problem.”

Klöckner Pentaplast’s films are now offered in South Africa by Kamboo

Marketing. According to a company spokesperson, the Pentafood BPET films come in mono- and multi-layer structures of BPET, BPET/PE, and BPET/EVOH/PE, making them ideal for deep-draw, tray, and blister thermoformed applications.

Pentafood BPET films run on standard thermoforming and form-fill-seal equipment and are suitable for modified atmosphere packaging. They are designed to be used in conditions as low as -20°C and are available in a wide range of barriers to moisture, gas, and aroma.

Special sealants that enable sealing through contaminants are available alongside permanent or easy-peel seals.

CONTACTSKamboo Marketing Tel: +27 (0)21 981 0740 or +27 (0)11 608 4751; www.kamboo.co.zaMultivac Southern Africa Tel: +27 (0)16 340 5800 (head office); www.multivac.comSAMPA Tel/fax: +27 (0)11 840 4601Sirane Packaging Systems Tel: +27 (0)21 556 2949; www.sirane.com Ulma Packaging Systems Tel: +27 (0)11 608 40 05/6; www.ulmapackaging.com

is particularly economical, and offers a practically-based selection of equipment options,” says Marketing and Communication Manager, Joalet Reyneke.

“The R235 is very flexible in terms of packaging materials, cutting units and formats. The standard widths are based on the typical formats for sliced product packs,” Reyneke reveals. “A quick-change system for the forming and sealing dies makes it easy to convert the machine to other pack formats. Various labelling and marking systems can be easily

Packaging weight reduction, improved freshness and convenience “European retail markets are currently driven by increased competition, the need to differentiate, and to balance packaging costs against customers’ ever-increasing demands for fresher food, more convenience, and better quality, as well as external pressures for less packaging going into landfill and food waste reduction targets,” says Mark Lingard, Sirane’s European marketing executive. “So a product such as an anti-bacterial pad that helps to extend various foods’ shelf life – which ticks more than one box – can be of significant interest.

“In supermarkets we’re seeing more interest in cooking bag solutions, offering retailers the chance to sell ‘fresh food ready meals’

over the counter, with particularly strong growth in the seafood market,” Lingard states.

“Increased competition among retailers, especially in lower-cost supermarkets, is driving change, forcing them to consider alternative ways of doing things ‘better or differently’ to their rivals. Supermarkets with fresh meat/seafood counters have been able to use this to their advantage to fight back against the discounters,” he reveals. “At the same time, discount supermarkets have been looking for ways to improvethe quality of their ready meals and ovenable/microwaveable packaging and effectively raise their game.”

MEAT

Multivac’s R235 thermoforming packaging machine is flexible in terms of packaging materials, cutting units and sliced product pack formats.

“According to Bridgethorne’s latest Shopper Index, UK shoppers pay most attention to shelf life dates when they’re buying fresh meat and fish. Over 55-year-olds seem most concerned, with 82% always checking before they buy, compared to 68% of the 35-54 age group and only 39% of 18-34-year-olds.”

The Bureau for Food and Agricultural Policy’s (BFAP) Baseline Agricultural Outlook 2015-2024 projects that chicken consumption will increase by 38% (or 700 000t) by 2024, surpassing 44kg per capita. Pork consumption will expand by 33% (75 000t); beef by almost 28% (200 000t) and lamb/mutton by 17% (as opposed to contracting during the past decade).

Could this prove to be overly optimistic, as even the processed meat market has experienced flat growth over the past five years? Andrew Cocks, president of the South African Meat Processors Association, explains that there’s a fair amount of substitution at the bottom of the pyramid between polony, corned

meat, pilchards and individually quick frozen chicken portions.

The four main categories in the processed meat market are polony (which accounts for 50% of volumes), viennas (25%), ham and sliced cold meats (17%), and bacon (8%).

“Polony’s a staple value-for-money protein, which is currently experiencing a 2.5% volume growth, and viennas are steady at 2 percent. Bacon volumes, on the other hand, have increased significantly because of price competition between brands that have changed from 250g to 200g packs,” Andrew states. “Broadsheet promotional activity for these 200g packs has increased by approximately 12% compared to 2015.”

South African meat consumption projections

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MEAT


The European meat process begins with the initial cattle feeding process. The composition of the

feed is responsible for more than 40% of the variability of taste of beef and is an integral part of the formation of

the proportion of the fatty and non-fatty body weight of an animal. During the livestock production stage, the appropriate feeding method allows for obtaining the desired meat marbling and tenderness. It is believed that better marbling, due to increased amount of

fat available for the creation of gustatory compounds, has a significant influence on the taste of meat.

The tastiness of beef also depends on the breed and animal breeding method. Desired and valuable beef originates from beef cattle and from cross-breed of beef and dairy cattle. Cattle breeding in the European Union (EU) specialises in these particular breeds, which guarantees the proper musculature and weight gain of the animal. The availability of fields and pastures in the European Union also enables natural cattle breeding, which allows for obtaining the highest quality of meat.

During the post-slaughter maturation process the meat’s tastiness improves and its olfactory-gustatory profile is richer. The rich sensory characteristics of beef are obtained during storage of carcases at

a temperature between two and four degrees Celcius between the 10th and 13th day after slaughter. Maturation up to 14 days improves positive flavours such as "beef", "broth", "sweet", and "browned caramel". It was found that the post-slaughter maturation process of beef significantly

improves its tenderness, changes the character of its aroma and gustatory precursors.

The final development process responsible for quality and tastiness is the heating. The tastiness of cooked and baked meat is due mainly to the metabolism of proteins and non-protein nitrogen compounds and thermal transformations of fatty compounds of meat.

Over the years, the European meat producers have developed unique systems and procedures that guarantee reproducible quality and exceptional tastiness of their beef. As a result of the wealth of experience of EU producers of the meat industry in feeding and breeding beef, performing the maturation process and storing beef, European meat is produced in a manner that ensures its natural softness, tenderness and succulence making it the go-to cut for taste satisfaction across the globe.

For more information visit: www.meatfromeurope.eu.

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MEAT

The tastiest cuts of meat are dependent on numerous

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For metal detection, the extent of this effect normally categorises products as being either "wet"

(showing product effect) or "dry" (not showing product effect).

Metals are not the only materials that have the ability to conduct electricity and generate magnetic fields and there are many naturally high product effect (wet) applications with high moisture or salt content, such as fresh meat, chicken, fish and bread. These products are likely to produce a signal in the metal detector in the same way as small metal contaminants would. This makes it difficult for the detector to distinguish between the product and the metal contaminant.

Mettler Toledo Safeline’s Profile Advantage metal detector delivers up to 50% improved sensitivity to detect smaller metal contaminants when inspecting products that are

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It uses Multi-Simultaneous-Frequency (MSF) in combinations of high and low frequencies simultaneously to deliver the ultimate detection sensitivity with zero false triggering. Built-in product signal suppression technology, two-stage discrimination for frequency and phase cancel the information from these frequency combinations to remove the product signal. This allows for much smaller metal contaminants to be detected in challenging applications irrespective of packaging type.

The Profile Advantage offers proven reliability and ease-of use. Single setting operation with intuitive clustering minimises set up time during multiple product changeovers on the production line. The robust stainless steel finish has a choice of sealing standards (IP65/IP69K). Condition monitoring and

predictive analytics maximise productivity through increased performance monitoring intervals to increase uptime and improve Overall Equipment Effectiveness (OEE). On-board OEE reporting is included.

Designed specifically for inspection of loose, pre-packed or packed products on conveyorised production lines, the Profile Advantage offers a pipeline option is available for inspection of liquids, pastes and slurries. Enhanced data collection and connectivity options such as OPC (Open Platform Communications), EtherNet/IP and Modbus TCP (Transmission Control Protocol) simplify integration and connectivity to factory management information systems. Intelligent balance control and enhanced vibration/noise immunity combine to make Profile Advantage the most reliable metal detector on the market.

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MEAT


Until a few years ago, few in the baking industry would have considered milled flax/linseed

as a viable wheat alternative. But that was in the Before Banting (BB) era. Now, flaxmeal is a sought-after ingredient for grain-free/gluten-free baking.

“We used to give away the flax seedcake to feed some very happy cows,” says Mpho Majozi, GM of Absolute Organix, which cold-presses flax seed oil and supplies conventional and organic flaxmeal to manufacturers of grain-free products. "But," she adds, “these days we struggle to keep up with demand.”

Whole flax seed is one of Nature’s richest sources of Omega-3 fatty acids, but unless the oil is removed, shelf-life problems can occur because the oil is prone to rancidity. Flaxmeal (from milled seedcake obtained after oil pressing) is far more stable and has a pleasant nutty flavour. It's high protein content, combined with the gelling/binding properties of the soluble fibre, make it ideal for incorporating into grain-free/gluten-free products or as a gluten-free thickening agent.

Low-carb guru Catherine Speedie, author of the The Banting Baker, has nothing but praise for flax and uses the meal extensively in her Primal Chow range of grain-free cookies, crackers and premixes. "It's great for bulking and binding, is relatively inexpensive and has an excellent flavour profile in baked products," she says, adding: "Of course, it also has a pretty healthy nutritional profile in terms of protein and fibre content, so there's a wellness aspect to it that our customers really value." Other low-carb baked goods brands like Lifebake and Fresh Earth are also making extensive use of flax in their products.

Flaxmeal can be used for:• Breads and other baked goods such

as cookies and muffins, including gluten-free products. Using it in bread improves texture and crumb structure.

• Breakfast cereals• Niche gluten-free products• Healthy functional snack foods such as

high-protein energy barsFlax meal can also be used as an

egg substitute for baked goods (one tablespoon of flax meal combined with three tablespoons of water and allowed to gel = 1 egg).

When working with flaxmeal it is important to take the following into consideration:• Flax is high in mucilage (gums) that

can increase the water absorption properties of the dough, which can impact mixing time and dough handling characteristics. The American Institute of Baking recommends additional

formula water at a rate of 75% of the added flaxmeal by weight.

•

• Shorter mixing times are required for certain products.

• In bread products, flaxmeal can increase fermentation and proof times. Yeast levels can be increased to compensate for this.

• Oven temperatures may need to be decreased slightly to prevent excessive browning.

BAKING

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Now 78 years old, the South African Chamber of Baking’s (the Chamber) goal is still to ensure

quality bread at a reasonable price. The Chamber has been witness to much change in the country, and the industry, and has had to adapt to these changes; a process that is still ongoing according to Geoff Penny, Executive Director of the Chamber. However, he says, today this is more of an evolution than a revolution. “The industry has been through a period of transition and is now in an evolutionary period as the industry matures and we see sensible business practices by people who are entering the industry and staying there.”

Opening up the bread marketThe most recent landmark happening that the Chamber and the industry had to absorb was in 2007 when the Competition Commission investigated the bread industry for cartel-like activities and price-fixing. “The investigation had a very negative impact on the Chamber and the industry and it has taken a lot of hard work within the industry to turn that around, but today our members see the value of an effective industry body,” says Penny.

Almost all the main bread producers are members. “This includes Albany (Tiger Brands), Blue Ribbon (Premier Foods) and Sunbake. While Sasko is not a member, the Chamber still works very closely with them. Major retailers including SPAR, Pick

n Pay and Woolworths are also members of the Chamber as are most of the major ingredients suppliers including Anchor Yeast and Bidvest.

The environment the industry operated in changed in the 1990s. Up to then (1991) the environment was controlled through the control boards. A system of zones and quotas controlled how bread was delivered across the country. Bread was also subsidised. This changed when Government made the decision to deregulate all agricultural industries, and bread, as a by-product of the wheat industry, was no longer regulated.

“The control boards closed down, although some of their structures, such as their laboratories (Southern African Grain Laboratories) and the South African Grain Information Service which collects and disseminates key, non-competitive statistics, did continue in new structures. The zones and quota system disappeared as did the bread subsidy. The competitive, free market now determines the price of bread,” he explains.

There has been a lot of change in the industry itself and the role players. Today there are about 200 plant bakers in the country and literally thousands of smaller bakers, with a combined turnover in

the region of between R7 billion. “Today the industry is a lot more fluid. Some people make it, others come and go, it’s a tough business and it’s not a sexy one.” This said, he adds that the industry is a very important participant in the entire food value chain in South Africa and that bakers are a resilient and committed lot.

Affording and accessing breadHigh unemployment rates have also contributed to what a family can afford to buy. It was thought that the opening up of the the bread market would provide everyone access to quality bread at a reasonable price, but this is not the reality. It is true that there is a greater variety of bread today than previously, but this is largely only accessible to LSM 7 to 9 income groups, and it is not just these LSM groups that we as the Chamber and bread industry are concerned about says Penny. “The Chamber regards food security in South Africa as a major challenge and directs its activities towards ensuring that all South Africans have access to affordable and good quality nutritious bread.”

Drought, but mainly climate change has resulted in farmers in the Free State shifting away from producing wheat he

says. “Fifteen years ago, we produced one million tons of wheat a year in the Free State. Last season we produced less than 70 000 tons. The problem is that 20 years ago the country produced 80% of its annual requirements of wheat. Last year it only produced 40%.” The result is that South Africa has to import more than two million tons of wheat in 2016 to meet local demand.

While this presents an opportunity for farmers, if they have the right land and rainfall, importing more than half of our wheat is a threat to our food security. “The wheat industry has been deemed by the Government to be an industry in distress, and so to protect farmers, tariffs have been imposed. Tariffs influence the price of wheat, the key ingredient in bread production and this cost is passed on to the consumer who is paying more for bread,” he says.

A lack of skills Despite high unemployment young people are not attracted to the baking

industry. South Africa is not alone in this, as it is problem for the baking industry globally. The result of the young people’s lack of interest in the sector has meant that a shortage of baking skills is becoming a problem. “Locally, training is provided by various NGOs with funding from countries, such as Germany and the SEDA. Such funding is also used to assist Small Medium and Micro Enterprises (SMMES) in the industry,” explains Penny. The Chamber supports organisations such as the Bakery Incubation Centre of South Africa (BICSA) where incubates are not only taught baking skills, but also business skills. The Chamber itself offers training in the form of distance learning. Annually it sets examinations for the Certificate in the Theory of Breadmaking as well as the Certificate in the Basics of Breadmaking. These programmes are largely geared for people employed within the baking industry.

A major consideration for the industry is transformation. “Transformation is high on our agenda. We are seeing more

and bakers, who are very good, from Previously Disadvantaged Communities (PDC) but they are in smaller bakeries. We need to see more transformation in the big industry concerns as well.”

Creating a culture of bread “In Europe bread is a mature product in its lifecycle as the population there demands more than just bread, but rolls and more sophisticated products, such as croissants and bagels. For instance, in Germany they have been able to create a culture of bread that forms part of their tourism industry, much like the Cape has been able to do with its wine industry. We need to do that here with South African bread and baked products.”

While there are small artisan bakeries opening, and people are baking bread at home again, this is a rather tiny percentage of the market says Penny. “We are seeing a movement towards a bread culture but it is very slow and artisan bread is still a very small part of the market.”

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BAKING BAKING


A new world-class bottling plant opened recently in Mozambique. The US$130 million plant is part

of a $17 billion investment plan by the Coca-Cola system in Africa.

State of the artBased on the outskirts of Maputo, in Matola Gare the facility is the largest green-field facility that Coca-Cola Sabco has developed in southern and Eastern Africa, where it operates in seven countries. The facility’s operations are fully computerised, including all its energy, waste water recycling and building management systems. The plant employs 400 full-time employees with two bottling lines – one for glass bottles and one for PET plastic bottles. A third line for glass bottles could be added in the future.

Coca-Cola Sabco MD Simon Everest said the Matola Gare plant is an example of how the company is getting ready for tomorrow. “We need to look ahead and understand the trends and forces that

will shape our business in the future and be able to move swiftly to prepare for what's to come.”

Coca-Cola has been investing on the continent for almost 90 years and employs more than 70 000 people across 145 bottling facilities in Africa. “We have

continued to increase investment in our business in Africa and are proud to be one of the largest employers across Africa as well as Mozambique,” says Coca-Cola Chairman and CEO Muhtar Kent.

Source: Coca-Cola Company

New bottling plant for Southern Africa

The merger of SABMiller’s nonalcoholic beverage businesses with those of The Coca-Cola Company and Gutsche Family Investments, to form Coca-Cola Beverages Africa (CCBA), was officially completed early in July. The new company would produce and distribute about 40% of all Coca-Cola beverage volumes in Africa and is the 10th-largest Coca-Cola bottler worldwide, and it will initially serve 11 high-growth countries, which will increase to a total of 14 countries.

"CCBA is headquartered in SA, and it will manufacture and sell 40 still and sparkling brands from more than 30 African bottling plants," SABMiller said in a statement following the completion of the merger.

"The creation of CCBA will provide a stronger, more successful Coca-Cola system in Africa, and create greater shared value for the business and the communities we serve across the value-chain, including local suppliers and retailers," Coca-Cola Beverages Africa CEO Doug Jackson said in the statement.

"We will also seek to be a critical part of our customers’ growth strategies and invest substantially in our people and in their growth and development to build both capacity and capability.

"As one operation, CCBA will better serve our consumers and communities in Africa, offering consumers greater choice, broader availability and better value."

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To accommodate future growth, Coega Dairy recently opened its new facilities in the Coega

Industrial Development Zone (IDZ) in the Eastern Cape. The project was done in collaboration with Coega Development Corporation which invested more than R70m in the project.

The new facilities include a UHT warehouse, a cold room for cheese products and a new office block and is the second largest capital expansion the company has made. Both expansions have been to accommodate growth. “Due to our growth, we ran out of warehouse capacity and had to use external warehouses. Our new own facilities will reduce costs, improve stock management and create the opportunity to service our national customers more efficiently,” says Dr Victor Korsten, CEO of the Dairy.

Started in 2011, the Dairy is one of the top UHT milk producers in the

country. Two years after its launch it spent R50 million to increase its production and packaging capacity. Currently the facilities have the capacity for more than 12 000 pallet spaces.

In 2012 Coega Dairy went into a joint venture with Famous Brands to manufacture cheese products for the different brands in the Famous Brands stall. Kevin Hedderwick, group strategic advisor for Famous Brands, indicated that the initial strategic decision to invest in manufacturing facilities has made a positive contribution to the results of this JSE listed company.

The Eastern Cape is the largest milk-producing area in South Africa and produces more than 30% of the national milk production. The region also shows positive annual growth. The chairman of the company, Edgar Brotherton says that the initial objectives by the founder shareholders was to create a facility that

will allow milk producers in the region to grow their production, to support the local economy and that dairy farmers have a stable and sustainable milk buyer.

Coega Dairy continues to grow

DISTRIBUTION DISTRIBUTION


Future distribution trends

DISTRIBUTION

A World Economic Forum report: Deep Shift: Technology Tipping Points and Societal Impact states

that wearable devices, 3-D printing, implantable technology, connected homes, automated workers, driverless cars and smart cities will likely reach critical mass in the mid-2020s. But for now, in 2016, supply chain managers and business leaders face more practical, down-to-earth issues: a slow-growth economy, intense competition and relentless pressure to control costs.

1. Omni-channel While it is one of the hottest trends in supply chain management today, there are still major hurdles that need to be overcome. But, this said, this is an opportunity. Retailers need to invest in the right technology to align their omni-channel and then understand that they have to align their business and what is best for it with their customers’ expectation. Legacy technology and a lack of integration of business processes and technologies remain issues.

2. Warehouse automation and robotsCompared to traditional replenishment methods, online orders require agility and responsiveness. This has resulted in robust growth in warehouse management systems and warehouse automation and control. Shuttle systems are maturing and becoming more agile while mobile autonomous robotics are being used to a limited degree. This year the predications that more companies will bring to market and into operation mobile autonomous robotics for high volume, light load goods to person operations in warehouses.

3. Distribution Network EvolutionDistribution networks continue to evolve globally, in particular to support next day delivery demands of today’s consumers. Structural shifts in supply chain are driving high demand for warehouse capacity.

4. Autonomous trucksAlready we are familiar with features such as setting our speed automatically or collision protection cameras. We might also see trucks that can centre themselves in their lane. More complex will be truck conveys that have a driver in the first truck, but other trucks in the convey not requiring a driver. Someday a fully autonomous truck will be possible.

5. Increased collaboration and sharingManufacturers spend more than 50% of their revenue in their supply chains, and seek to pull as much value as possible from those relationships. Collaborating with suppliers is not new, but the emphasis on it continues to intensify. The primary driver is cost management by means of improved leverage. You can expect closer collaboration with suppliers, improved visibility and predictive analysis to dramatically improve inventory management in non-traditional ways.

6. Big data, better decisionsThe World Economic Forum study predicts that in the next five years, there will be 50 billion Internet-connected devices and that the data from these devices will translate into better business decisions. Data accumulating today already consists of everything

clickable, from Facebook and Twitter to e-mails, e-commerce "buy" buttons and everything in between. The McKinsey Global Institute identifies several key areas where big-data efficiencies are possible, including marketing, operations and supply chains. Analysing data close to real time can allow marketing to work with procurement on inventory, so everyone knows what to buy and where to put it based on demand.

7. Next-shoringSupply chain innovations and the need to be closer to the end customer will win out over labour cost in the years ahead, according to McKinsey Global Institute research. McKinsey explains next-shoring as a shift from outsourcing overseas to developing products "next to" where they will be sold. It's an umbrella term to incorporate right shoring, nearshoring, reshoring and on shoring strategies (or moving either manufacturing or assembly back to the country of distribution is increasingly popular, especially with smaller or high-tech businesses). Amazon.com is leading the trend. After rolling out dozens of large fulfilment centres usually far from urban centres where costs for land and labour are low, Amazon began building a network of small service centres in and around London in 2013, and then took the strategy to the US thereafter.

(source: https://logisticsviewpoints.com/2016/01/11/logistics-and-supply-chain-trends-to-monitor-in-2016/Logistics and Supply Chain Trends to Monitor in 2016Posted by Steve Banker, Chris Cunnane, and Clint Reiser on January 11, 2016), http://compass.ups.com/2016-supply-chain-logistics-trends/)


On 20 December, 2013, the 68th session of the United Nations General Assembly

passed aresolution declaring 2016 the International Year of the Pulse. Pulses – which include dried beans, chickpeas and lentils – are a good source of protein and amino acids, and are a critical part of the food basket. They are important for food security, health and nutrition.

The resolution was adopted to reap the benefits pulses have on the environment, increasing soil fertility. Nutritionally, they also assist in maintaining a healthy weight, and prevent and manage chronic diseases.

Due to the increasing concerns for the environment, food security, health and nutrition, pulses are one of the best foods to feed the millions of people suffering from chronic hunger, micro-nutrient deficiencies and chronic diseases.

The majority of people suffering live in Africa. These concerns are set against a background of a continent that has the

ability to produce its own rich diversity of nutritious plant foods and crops like pulses that could play a far more significant role in solving malnutrition in Africa.

For example, indigenous cereals and pulses such as sorghum and cowpea which grow well where other crops fail, such as in arid and semi-arid areas, can be used.

Dry beans, dry broad beans, dry peas, chickpeas, dry cow peas, pigeon peas, lentils, bambara beans, vetches and lupins are all plant foods which belong to the family of legumes.

The term legume is used to refer to foods enclosed in a pod and pulses are only a subgroup of the legume family which is used in its dried seed form.

Besides being a good source of protein, pulses are good sources of fibre, calcium, iron and vitamins B, E and K.

Depending on their genetic make-up, pulses can grow in extreme climatic conditions where other foods are difficult to find.

Pulses make up most of the average diet in developing countries due to their low cost.

Even though the production and consumption of pulses has declined, they form almost four percent of the major crops grown in the world.

In Africa, the term indigenous food crops does not refer only to food crops from the continent, they include crops that have been introduced and are recognised as naturalised or traditional crops.

An example of this are the pulses originally from Asia now considered to be indigenous to Africa.

The most commonly consumed pulses in South Africa are cowpeas and mung bean produced in Limpopo, Gauteng, Mpumalanga, North West and KwaZulu-Natal.

Cowpea, a nutritional food, is mostly consumed by small-holding farmers in South Africa.

In South Africa, sorghum and cowpea have good potential. They produce higher

PUT YOUR FINGERS ON THE PULSE

Foods indigenous to Africa are a good malnutrition solution, writes Nokuthula Vilakati

yields than less resistant crops like maize and wheat. But they are produced in smaller quantities by subsistence farmers for home consumption.

The decrease in use of indigenous foods is mainly as a result of dietary changes due to nutrition transition.

One in four children in South Africa have also been found to be too short for their age – their growth is stunted. One in three people in the country are also faced with hunger due to food insecurity.

All these signs of faltering growth begin in early childhood. More so, a considerably larger proportion of South Africa’s population has been said to experience what is termed hidden hunger.

This kind of hunger is characterised by growing numbers of overweight, obesity and micro-nutrient malnutrition, which can easily be solved by providing a cheaper, yet good source of nutrition from plant foods like pulses.

The desire for convenience, driven by urbanisation and nutrition transition, has increased the consumption of highly processed, less nutritious foods.

The high processing and refining of foods unfortunately come at a higher cost to consumers.

The availability of convenient, Westernised diets has led to the neglect of healthier and less expensive locally available food options.

These Westernised diets offer high levels of energy and a low micro-nutrient content, leading to overweight, obesity and micro-nutrient malnutrition.

Foods indigenous to Africa, however, have the ability to provide adequate nutrition. Currently, the use of indigenous food is slowly diminishing. Indigenous foods are mainly used by small-holding farmers for their own consumption and produced in smaller quantities.

There is a need for greater creativity in identifying ways to assist government interventions for the malnutrition problem. Pulses like cowpea can be used as a cheaper source for nutrition.

The South African government is using interventions like the supplementation of vitamins, the fortification of processed flour and bread, and child-support grants to deal with

malnutrition.In a recent study we found that

40% of children between the ages of two and five could get their required protein intake in a readymade meal, which included sorghum and cowpea. Proper marketing and reintroduction of indigenous foods can help increase its use.

The same mix can also provide essential amino acids like lysine, which is typically missing in maize. Lysine is an essential amino acid because it cannot be synthesised by the body, but can be obtained only through diet.

It can also provide children aged two to five with the recommended iron and zinc.

Africa needs to make more use of indigenous foods in the Year of the Pulse. Indigenous foods are climate-resilient and have a low-carbon footprint.• Vilakati has done postdoctoral research at the Institute for Food, Nutrition and Well-being, University of Pretoria.

This article first appeared in The Conversation.

FOOD SECURITY FOOD SECURITY


OPINION

In 1870 the German chemist, E von Wolf, determined the iron content in spinach. However, he accidently misplaced a decimal point and instead of 3.5mg iron per 100g serving, he published that spinach contained 35mg iron. While the error was corrected 70 years later in 1937, it created a lasting effect on consumer perception.

Popeye assisted in perpetuating this, increasing the consumption of spinach by a third, and to this day foods are often compared to spinach when proclaiming to be the next “Super Food”.

What is a super food? Generally speaking, super foods are a select few, very healthy foods, that are rich in particular nutrients such as antioxidants or phytochemicals to ward off cancers, fibre to prevent diabetes or digestive problems, or healthy fats to prevent heart disease. Commonly, it is known as a food with a high phytonutrient content (e.g. antioxidants, fibre, selenium, omega-3s etc.) that may offer health benefits, separate from its ability to meet nutrient targets.

No matter how sceptical you are, you can’t deny the fact that some foods are healthier than others, but what makes a healthy food a super food?

The Macmillan Dictionary states that a super food is “a food that is considered to be very good for your health and that may even help some medical conditions”. The Oxford Dictionary defines it as “a nutrient-rich food considered to be especially beneficial for health and wellbeing”. Although a big scientific no-go, Wikipedia has an interesting take, i.e. “super food is a marketing term used to describe foods with supposed health benefits”.

A simple internet search reveals more than 12 million results, mainly from health and nutrition blogs, online magazines, and providers of nutritional supplements – many of which state: “proven by the latest scientific evidence”. The European Union (EU) (and many others) have ban claims on food packaging unless it is supported by scientific evidence. This has opened up a stream of funding for academics to research specific health benefits on selected products – and the research gets published and publicised.

To distinguish truth from hype requires a careful look at the scientific rigor behind the claims, but it can be rather overwhelming as in most cases there are plethora scientific papers for and against.

Coconut oil A good example is coconut oil. In 2012 more than a quarter of all new food products launched contained coconut oil. Each had at least one of the various health claims associated with

this modern super food, from slows aging, improves heart health, thyroid function, prevents Alzheimer’s, arthritis and diabetes, and even assists in weight control. One reason behind these wonders is the healthy medium chain fatty acids said to be found in coconut oil. Long chain fats (containing 12 to 18 carbons) are the predominant fats in the Western diet, and medium chain fats (containing six to 10 carbon links) are linked to health benefits.

While Coconut oil has been said to contain up to 65% medium chain fats, may argue against this. Lauric acid (C12) is a disputed medium chain fat as it contains 12 carbon links and has been associated with raised LDL and total cholesterol.

This Lauric acid also makes up 48% of the fat in coconut oil, while true medium chain fats (caprylic and capric acid) make up only 14% of the total fat. So although scientific studies on purified medium chain oils containing only six to 10 carbon links are associated with heart health, they are actually of little relevance to coconut oil.

The size of it Other clever ways of branding a super food is to compare it to the right things, ignoring portion sizes. A good example is Moringa leaves, which are often proclaimed to contain 10 times the vitamin A of carrots and 17 times the calcium of milk. The fine print in these claims state “gram-for-gram comparison”. The nutrient content does seem spectacular, but a 100g serving of each equals a huge heap in excess of two cups of largely unappetising green powder, just more than a third of a glass of milk, or

two carrots. It is not all bad though. Trending headlines

and the marketing of super foods have made people more aware of their lifestyle choices.

If I say so The “Blue Zones” have also recently resurfaced.

In 2005, Dan Buettner published an article in the National Geographic Magazine, "Secrets of Long Life” covering his expeditions to five nations and their miraculous levels of health and longevity. The issue became the third best-selling issue in the magazine’s history. More recently, Jamie Oliver revisited the same five populations – and published his own book on “everyday super foods”. He reported the same holistic lifestyles, from limited stress, strong family values and lots of outdoor time accompanied with healthy dietary choices.

However, when each of them starting isolating individual foods, their lists looked surprisingly different. Ranking first on Jamie’s list of “blue zone hero foods” is eggs. Dan Buettner, in contrast, warns against no more than three eggs per week. So what makes a healthy food, super? It seems that similar to Popeye and his can of super spinach, a healthy food can be a super food if someone with influence (or media time), says so.

Dr Hall is a research consultant at the Institute of Food, Nutrition and Well-being at the University of Pretoria.

Super Foods: The Popeye Effect

Although a big scientific no-go, Wikipedia has an interesting take,

i.e. “super food is a marketing term used to describe foods with

supposed health benefits”

By DR NICOLETTE HALL

PROCESSING & PACKAGING NEWS FOR THE FOODBEV INDUSTRY

AUGUST 2016

INSIDE

Boxmore: Cautiously optimistic

Pyrotec PackMedia: Commoditisation versus innovation

Ouma revived


BRIEFS BRIEFS

Processed and packaged as promised. Bosch.

Bosch Packaging South-Africa, Midrand, Gauteng | Phone: 011-651 9774 | Email: [email protected]

Inserat_Food_Beverage_Reporter_210x83mm 2.indd 1 18.07.16 16:30

Engineering the perfect cup of coffeeNo one knows more about creating instant coffee with highly specific properties and strong natural flavours than GEA.

With data gathered from over 80 years of experience and a reference

list of some 10,000 GEA plants, we’re perfectly equipped to engineer

the exact product you want from your coffee - and the processes

needed to produce them. Whether spray dried, freeze dried or a liq-

uid product, GEA’s Instant Coffee plants handle every aspect of pro-

duction, from roasting and grinding through to packaging ready for

shipment. For more information contact GEA Southern & Eastern

Africa at 011 392 7114 or [email protected]

As part of the World Oceans, Plastics SA recently collaborated with Grindrod Bank, Wildlands Trust, POLYCO and Packaging SA, to upgrade the walkways at the Beachwood Mangroves in Durban, KwaZulu-Natal (KZN).

“These mangroves are very sensitive ecosystems which are often damaged and desecrated by debris washed down from the nearby Umgeni River,”

says Douw Steyn, Sustainability Director for Plastics SA.

The weathered and rickety wooden walkways, which make their way from the entrance all the way to the beach, were replaced by raised walkways which are made from recycled plastic including thousands of milk bottles and plastic bags. These walkways will now withstand the

weather conditions and provide safe and easy viewing of the area and its inhabitants.

Plastics SA was a key supporter of a World Oceans Day event organised by the Department of Environmental Affairs on

17 June by providing bags for clean-ups on the beaches around Blue Lagoon Beach in Durban.

To further celebrate World Oceans Day 2016 and for the unveiling of the new walkway, Plastics SA also joined Beach Cleanup KZN and volunteers from companies such as SAGE, Durban Solid Waste, Toyota, The Glass Recycling Company, KZN Wildlife, RNL Plastics, Duwalcoe and Wakefields Properties to clean up the stretch of beach from the Mangroves to Blue Lagoon.

PLASTICS TO THE RESCUE AT BEACHWOOD MANGROVES IN KZN

Delta Beverages’ Fairbridge Brewery (Delta) in Bulawayo has undergone an extensive upgrade to turn it into a modern facility with state-of-the-art brewing and packaging technologies.

Delta wants to offer its customers the new and improved type of Sorghum or Chibuku Beer called Chibuku Super which uses new technologies that dramatically extend the product shelf life from only a few days to a couple of weeks.

This new technology requires a chiller plant, firstly to cool the secondary refrigerant, glycol, that cools product coming into the bottle filling machines and secondly, to cool chilled water being circulated in the cooling jackets of the fermenting vessels.

GEA Sales Engineer Mike Maccallum offered two GEA Grasso Duo chiller packages, models FX GC VP SA1050. The units were fitted with GEA Grasso V600 compressors, and condensers were supplied by Evapco of Johannesburg. These chillers, which use ammonia as the refrigerant, not only have the highest efficiency, but this refrigerant is also the greenest, having global warming potentials and ozone depletion potentials of zero. Furthermore, unlike many synthetic refrigerants, it is not subject to phase-

down or out in the future.The project planning was done to maximise offsite

fabrication and minimise the installation time on site. This saved an estimated 50-60% of the site and accommodation costs. The chillers and pump skids were manufactured at the GEA Cape Town workshop.

Pipe route planning, equipment layouts and pipe prefabrication drawings were done using a new Autodesk Inventor plant design package. “From a project manager’s perspective it was brilliant working with the 3D models. We could eliminate most of the onsite issues”, says Maccallum.

Approaching its 77th year as the most beloved rusk brand in South Africa, Ouma Rusks, recently made some new and exciting changes to its iconic product line, featuring fresh and modern packaging as well as new convenient and individually wrapped singles packs – a first in the South African rusk market. All of this is currently available in stores nationwide.

“Consumers are living an increasingly fast-paced life and are looking for a snack that serves as a satisfying, simple pleasure that is as comforting as it is filling,” says Lonwabo Thinta, Ouma Rusk’s Brand Manager. “With our new singles packs, consumers have the ultimate grab-and-go snack which they can simply pop in their bag or lunchbox to enjoy anytime and anywhere.”

OUMA REVIVED

A GEA SOLUTION FOR DELTA BEVERAGES’ SORGHUM BREWERY IN ZIMBABWE


from abroad,” says Engelbrecht. He adds that the company also has a strong technical and operational team that help deliver innovative solutions.

Recently, Boxmore Packaging was awarded the WorldStar Awards’ trophy, recognising the 200ml and 500ml PET bottles produced for Smirnoff 1818 Vodka. These bottles were redesigned to meet the demand for small pack sizes and to be more lightweight and convenient to handle. Of course, environmental responsibility targets were also considered. This product stood out in a highly competitive event where representatives from 19 packaging associations considered 293 packaging projects from 35 countries.

While the business has grown with the likes of blue chip clients, it is now diversifying into other key growth markets, including the pharmaceutical space. “Consumer trends are changing and we need to ensure we keep up with these market demands and we do this by innovating with our partners and customers, and focusing on cultivating like-minded entrepreneurs to grow with us.

“We’ve built up trust through our long-standing client relationships, which has stood us in good stead and keeps propelling our business forward,” he says. “It is about hard work and there are no shortcuts. Delivering a quality product is non-negotiable for customers to trust us; doing things right the first time is our motto.”

He explains that the foundation of the company is built on good governance systems, which allows the entrepreneurial spirit to thrive. "We have a very hands-on, nimble core leadership team, which allows us to make key decisions quickly; essential in a changing and volatile world.”

“Boxmore is already one of the largest converters of PET in Southern Africa, therefore PET remains a key focus for the business. The beauty of PET is that it lends itself to so many applications, many of which are still to come. We are always looking to improve, while we keep an eye on global trends and best practice. We work with the best-in-class and are constantly investing in our resources. We have to keep up with efficiencies, automation and more rigorous quality requirements.”

INNOVATION INNOVATION

Newly-appointed Boxmore Chief Executive Officer, Leonard (Len) Engelbrecht With commoditisation

becoming ever-more commonplace and often

seen as the panacea to business growth and streamlined operations, when you look at almost any industry you will see companies struggling to differentiate what they have to offer from everything else in the market.

However, for those prepared to rethink their approach, there is a way to avoid the commoditisation trap or, at the very least, differentiate their products on shelf.

Another shift in the business landscape in recent years is the changing role of the salesman. With a refreshing focus on selling value to customers, instead of just a product or service, there’s a rapid move away from transactional selling – something brand owners should be taking advantage of.

Building relationships and identifying niche markets is something that Pyrotec PackMedia, a specialist supplier of on-pack informational and promotional solutions, has mastered. Its sales personnel and technicians also appreciate the importance of expanding their industry-specific insights and developing a deep understanding of their customers’ distinctive requirements.

Providing information is particularly critical within the healthcare, pharmaceutical and agrochemical industries. Here, the prime benefit of the Fix-a-Form® booklet label is that it stays with the container throughout its life, whereas traditional package inserts tend to get discarded with the secondary packaging. Research also shows that multi-page self-adhesive booklet labels are far more likely to be read by patients than a loose leaflet.

Another benefit of Pyrotec PackMedia’s Fix-a-Form® booklet label is that it comfortably accommodates vast amounts of mandatory information – such as product contents, dosage and contraindications – in font sizes that are easy to read.

From a promotional perspective, Fix-a-Form® booklet labels offer huge potential where the effective presentation on retail shelves has a direct impact on whether or not the customer chooses one brand over another. Considering nearly three quarters of FMCG purchasing decisions are made in-store, the necessity for eye-catching packaging is paramount to prompt consumers into making unplanned purchases. Fix-a-Form® booklet labels from Pyrotec PackMedia also offer the added advantage of improving brand awareness and educating consumers about product features.

Commoditisationversus innovationLooking for the next

wave of growth

He explains that the industry faces a number of challenges and opportunities. “On a macro

scale the challenge is the current state of the global economy and its impact on

developing countries. Locally factors such as a revised (downward) GDP and upward interest rates are having an effect. The packaging business has become far more competitive.”

But he says, despite these adverse conditions the FMCG beverage sector has shown steady growth. “Positive factors influencing this are the growing middle class and the trend to move from glass to plastic, due to material’s versatility owing to technology and innovation broadening its application. There’s also significant growth in the bottled water market.”

One of the shifts the South African packaging industry has seen of late, is market consolidation due to increased competition. This has presented Boxmore with strategic opportunities, and enabled it to find new solutions for customers. “We have integrated these strategic acquisitions into our existing businesses, which has allowed us to cross leverage our technical knowledge and opened up further opportunities,” he explains. “It’s a competitive environment, but we have been able to grow both organically and through acquisitions. The result is that we have gone from three to nine manufacturing facilities, and increased our production scale to keep up with growing demand.”

They have also automated many of the functions in the business, which operates 24/7, 365 days a year. A firm believer in the technology, the business utilises the latest specialised

technology in the industry. “There is the need for companies such as ours with manufacturing facilities to adapt, and be nimble. We have invested into new technology to increase capacity and strive for consistent quality and service excellence. We look after our machines and import from the latest technology Award

Born in the Northern Cape, Leonard (Len) Engelbrecht grew up in Rustenburg. After attaining his Bcomm hons at Potchefstroom University, he qualified as a Chartered Accountant completing his articles. This propelled him into financial services at ABSA Group, before he moved to Anglo American at Scaw Metals. Thereafter, a year ago, he joined Boxmore as Group Financial Director prior to being promoted to CEO.

ABOUT

Recently Boxmore Packaging significantly increased its

capacity and competence through strategic acquisitions.

Its newly-appointed Chief Executive Officer, Leonard (Len)

Engelbrecht shares that the company’s ambition is to be the

leader in PET in SADC and Indian Ocean Islands.

While creating and capturing value from existing business is a

real challenge, it’s also important for the growth of a brand or

company. Without profitability from current business activities

you cannot invest in innovation for future growth.


DINNERMATES Tel: +27 11 462 0020 +27 11 032-8600Fax: +27 11 462 0032Email: [email protected]: www.dinnermates.co.za

Suppliers to the hospitality and food industries of quality portion-controlled, chilled, frozen and dried meat products. Service excellence, innovation and flexibility give Dinnermates the edge in providing meat and chicken products tailored for special applications in the food industry.

PHT-SA TRADING INTERNATIONAL Tel: +27 86 1777 993Fax: +27 86 628 9800Email: [email protected]: www.pht-sa.co.za

PHT, your partner for hygiene and technology; plans and offers hygiene, food safety and technology solutions for food and beverage companies of any size; personnel hygiene equipment, change room equipment, drain technology, cleaning machines, foam cleaning technology, consumable goods, ergonomic handling systems, doors and components, deboning conveyor and racking systems, stunning and slaughter systems, water treatment systems, smoking and cooking systems, wood, pan releasing agents, speciality ingredients.

CONSULTANTS, SERVICES AND MANUFACTURING INGREDIENTS & FLAVOURS (CONT)

INGREDIENTS & FLAVOURS

FLAVOUROME Tel: +27 11 314 0219 Fax: +27 11 314 0784 Email: [email protected]: www.flavourome.co.za

Flavourome is a professional company with HACCP accreditation, providing customers within the food, beverage and health industries with innovative products, solutions and ideas. We are partnered with Firmenich and thus supply some of the world’s best available flavours. Our state-of-the-art facilities allow us to manufacture, blend and supply various food colours (lake, primary and blends), sweetener blends (non-nutritive), juice compounds, clouding agents, emulsions and health ingredients. We also provide formulating services in our fully equipped laboratories, as well as blending services in our powder and liquid facilities, providing our customers with a unique and competitive edge.

NICOLA J Tel:+27 11 315 6582Fax:+27 11 805 4536Email: [email protected] Website: www.njflavours.co.za

• Flavours: sweet & savoury, powder & liquid• Fragrances: industrial & household• Colours: primary, lakes, blends• Caramel colours • Oleoresins• Flavour chemicals• Supplied throughout SA and Africa

AROMATECH FLAVOURS Tel: + 27 10 010 6147 + 27 11 452 1760 E-mail: [email protected] Website: www.aromatech.co.za

For the past 30 years, Aromatech has specialised in the development and manufacture of flavours for snacks. However this has changed, and today besides snack seasonings we, with the co-operation of some of the world's finest French flavour chemists, now offer flavours for the whole of the food, dairy, pharmaceutical and beverage industries.

We are also able to offer single vitamins and vitamin pre-mixes, of the highest quality.

Aromatech will not compromise on quality, and offer extremely competitive prices, low minimum order quantities and outstanding technical and personal service.

We are passionate about what we do. Make us your next flavour partner.

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MANUFACTURING EQUIPMENT

FLEXICONContact: Brynn ThomasTel +27 (0) 41 453 1871 Email: [email protected]. Website: www.flexicon.co.za

Flexicon bulk handling equipment conveys, conditions, discharges, fills, dumps and/or weighs batches virtually any bulk material, from large pellets to sub-micron powders. The line ranges from stand-alone units to automated systems, including: Flexible Screw Conveyors, Tubular Cable Conveyors, Pneumatic Conveying Systems, Bulk Bag Conditioners, Bulk Bag Dischargers, Bulk Bag Fillers, Bag Dump Stations, Drum/Box/Container Dumpers and Weigh Batching and Blending Systems.

A separate Project Engineering Division can assume single-source responsibility for Large-Scale, Automated Plant-Wide Bulk Handling Systems that integrate equipment of Flexicon and others. Flexicon equipment is manufactured on four continents and backed by a Lifetime Performance Guarantee.

PACKAGING MACHINERY & EQUIPMENT

KRONESPrivate Bag X42Bryanston 2021Tel: +27 (0)11 065 5700Email: [email protected]: www.krones.co.za

Manufacturers of all equipment required for turnkey installations of bottling and packaging lines for the Food and Beverage industries – fillers, labellers, pet blow moulders, packers, palletisers, conveyors, processing equipment, syrup rooms, water treatment, total line control etc.

To advertise contact

Wendy BreakeyEmail [email protected]

Tel: 083 653 8116

SHOWCASE


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