Food & Beverage Reporter August 2018
South Africa's leading B2B magazine for the food & beverage sector and its allied industries in processing/packaging etc
South Africa's leading B2B magazine for the food & beverage sector and its allied industries in processing/packaging etc
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AUGUST <strong>2018</strong><br />
Processing <strong>Reporter</strong><br />
<strong>Reporter</strong><br />
THE DISRUPTORS<br />
# FitChef & Uber Eats are<br />
making kitchens obsolete<br />
# 11 hi-tech innovations<br />
changing the face of food<br />
JOIN THE RF DEFROSTING REVOLUTION
AUGUST <strong>2018</strong><br />
HIGHLIGHTS<br />
COVER STORY: THE DISRUPTORS<br />
Fitchef and Uber Eats deliver<br />
what consumers really want 10<br />
The robots are coming<br />
11 foodtech innovations 6<br />
<strong>Food</strong> Safety<br />
Lots of new regulations 20<br />
Defrost Revolution<br />
How RF is taking over 25<br />
INGREDIENTS<br />
Why Whey still has<br />
a lot of muscle 22<br />
Plastic Bag Bulls***t<br />
The real culprits are .... 28<br />
Cold Chain 1<br />
Digital Smart Stores are hot 27<br />
Cold Chain 2<br />
BM <strong>Food</strong>s converts to CO2 32<br />
&<br />
<strong>Reporter</strong><br />
FEATURES IN OUR<br />
UPCOMING ISSUES<br />
Sept<br />
Oct<br />
Nov-Dec<br />
FOOD & BEVERAGE REPORTER<br />
Dairy; beverages; food safety; flavours; functional<br />
foods; baking/milling<br />
Fresh produce; confectionery; branding and<br />
marketing; convenience foods; meat, AFRICA<br />
Milling; safety; distribution and logistics; health and<br />
nutrition; baking/milling;<br />
PACKAGING & PROCESSING REPORTER<br />
PET; end-of-line equipment; extended shelf life;<br />
converting/converters; refrigeration/freezing<br />
Robotics/automation; environmental issues/<br />
recycling/energy saving; labelling<br />
Palletising/warehousing; paper and cartons;<br />
refrigeration and freezing<br />
To advertise, contact Wendy Breakey wendy@fbreporter.co.za Tel: (011) 026 7311 Mobile: 083 653 8116<br />
www.fbreporter.co.za FOOD & BEVERAGE REPORTER | AUGUST <strong>2018</strong> 1
EDITORIAL<br />
Convenience: It’s the<br />
food sector’s killer app<br />
Disruption. We have to expect<br />
it as the world moves towards<br />
an on-demand economy.<br />
Here, as in the rest of the world,<br />
smart innovators are spotting gaps<br />
in the market to give time-strapped<br />
consumers what they want<br />
most – convenience.<br />
In this issue<br />
we spotlight two<br />
disruptors on the<br />
local food landscape:<br />
FitChef and Uber<br />
Eats, both of which<br />
tap deep into the<br />
needs of the readyto-eat<br />
lifestyle (which, incidentally is<br />
not just tech-savvy Millennials, but cuts<br />
across all age groups).<br />
Ordering in or signing up for<br />
recurring home-delivered meals<br />
has never been easier, and smart<br />
consumers are doing the math: it could<br />
actually be cheaper than cooking at<br />
home if you consider the zero waste<br />
and time-is-money factors.<br />
With home-delivered meals<br />
becoming an every-day option for busy<br />
families, that means fewer trips to the<br />
supermarket. And that’s a wake-up call<br />
for the food industry.<br />
Also in this issue, we focus on 11<br />
disruptive technologies that are starting<br />
to shake up the food landscape. From<br />
3-D printing of foods to robot chefs and<br />
lab-grown meat, they all add up to a<br />
brave new world of food. The pace of<br />
change is increasing<br />
dramatically thanks<br />
to breakthroughs<br />
in artificial intelligence,<br />
big data and<br />
agile machines.<br />
What will our<br />
food factories and<br />
supply chains look<br />
like in 20 years’ time? Will there still be<br />
people on the plant floor?<br />
It’s all a bit Orwellian, and scary,<br />
especially for those locked into<br />
production methods that just won’t<br />
survive the onslaught of the Fourth<br />
Industrial Revolution.<br />
(Make sure you keep on reading<br />
every issue of this mag - see the<br />
subscription form below. That way<br />
you won’t be left in the digital dust!)<br />
Bruce Cohen<br />
editor@fbreporter.co.za<br />
Publisher & Editor<br />
Bruce Cohen<br />
editor@fbreporter.co.za<br />
Advertising<br />
Wendy Breakey<br />
wendy@fbreporter.co.za<br />
Tel: (011) 026 7311<br />
Mobile: 083 653 8116<br />
Administration<br />
Alice Osburn<br />
admin@fbreporter.co.za<br />
Tel: (011) 026 8220<br />
www.fbreporter.co.za<br />
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2 AUGUST <strong>2018</strong> | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
BRIEFS<br />
BREWED ICE TEA IS A RISING STAR<br />
In line with the global shift away<br />
from sugary drinks, brewed ice<br />
teas have become a rising star,<br />
and the latest entrant into the<br />
market is Sir Fruit.<br />
Brand manager Taryn van Zyl<br />
says: “We’ve done our best to add<br />
as little as possible to our ice tea.<br />
The result is a natural taste with<br />
one of the lowest sugar levels on<br />
the market today. It retains that<br />
home-brewed feel but with a<br />
refreshing crispness.”<br />
The new range is available in<br />
four flavours – apple and mint,<br />
cranberry, lemon and lime, and<br />
peach in 500ml and 1,5L variants.<br />
www.sirfruit.com<br />
150 (VERY) HOT YEARS<br />
TABASCO is celebrating its 150th anniversary this year.<br />
And it has a lot to celebrate: more than 164 million<br />
bottles of the iconic hot sauce are consumed each year!<br />
Made from three key ingredients – tabasco peppers<br />
(capsicum frutescens), salt and vinegar, TABASCO was<br />
launched by the Louisiana-based McIlhenny Company<br />
in 1868.<br />
The family-owned business produces 750 000<br />
bottles of sauce a day and it’s sold in more than 195<br />
countries and labelled in 25 languages.<br />
www.tabasco.com<br />
‘BLOODY’ FAKE MEAT IS SAFE, SAYS FDA<br />
The US <strong>Food</strong> and Drug Administration<br />
(FDA) has finally declared Impossible<br />
<strong>Food</strong>'s plant-based “meat” safe.<br />
The company had submitted the<br />
product for FDA review back in 2014<br />
but it was rejected over concerns that<br />
soy leghemoglobin, the fake meat's<br />
key ingredient which “bleeds” when<br />
cooked, might cause allergies and<br />
other unwanted effects.<br />
But the FDA has now expressed<br />
its full confidence in the product.<br />
"We have no questions at this time<br />
regarding Impossible <strong>Food</strong>s’ conclusion<br />
that soy leghemoglobin preparation is<br />
GRAS under its intended conditions of<br />
use to optimize flavor in ground beef<br />
analogue products intended to be<br />
cooked,” the FDA stated.<br />
“Getting a no-questions letter<br />
goes above and beyond our strict<br />
compliance to all federal food-safety<br />
regulations,” said Impossible <strong>Food</strong>s<br />
CEO Dr. Patrick O. Brown, also<br />
Professor Emeritus of Biochemistry<br />
at Stanford University, who added:<br />
“We have prioritized safety and<br />
transparency from day one, and they<br />
will always be core elements of<br />
our culture.”<br />
The news comes at a good time as<br />
vegetarianism and veganism are on the<br />
rise globally. Impossible <strong>Food</strong>s claims<br />
that producing their veggie burgers<br />
generates 87% fewer greenhouse<br />
gases than getting beef from cows.<br />
The process is also said to use<br />
75% less water and 95% less land.<br />
An assessment by the FAO concluded<br />
that emissions from the production<br />
of beef and lamb are 250 times higher<br />
per gram of protein than those<br />
from legumes.<br />
www.impossiblefoods.com<br />
4 AUGUST <strong>2018</strong> | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
BRIEFS<br />
DAIRY MILK<br />
LOWERS<br />
THE BAR<br />
ON SUGAR<br />
When one of the world’s<br />
favourite chocolates slashes<br />
its sugar content by a third<br />
- without adding synthetic<br />
sweeteners - the confectionary<br />
industry has to take serious<br />
notice.<br />
Thanks to the efforts<br />
of a team of 20 scientists,<br />
nutritionists and chocolatiers<br />
over two years, a 30% reduced<br />
sugar version of Mondelēz’s topselling<br />
Cadbury Dairy Milk Bar<br />
will launch in the UK in 2019.<br />
The product is aimed at<br />
tackling the rising obesity levels<br />
in the UK – and to prevent the<br />
British Government from placing<br />
a sugar levy on confectionery.<br />
In spite of the UK’s rising<br />
obesity levels, chocolate sales<br />
are down – some say thanks to<br />
major supermarkets moving<br />
chocolates away from the<br />
checkouts.<br />
The new Dairy Milk recipe<br />
does not use artificial sweetners<br />
or preservatives, but instead has<br />
added fibre.<br />
Sadly, this innovation will not<br />
be coming to South Africa soon,<br />
says a company spokesperson.<br />
Meanwhile, the Cadbury’s<br />
brand celebrates 80 years in SA<br />
this year, and will be promoting<br />
limited edition chocolate bar<br />
packaging to celebrate.<br />
za.mondelezinternational.com<br />
BYE BYE BORING BEETS<br />
UK-based Love Beets has launched<br />
its ready-to-eat beets range in food<br />
stores across SA (Woolworths,<br />
Checkers and Pick n Pay). Products<br />
contain no artificial colours or<br />
preservatives, and the range includes<br />
infused baby beets (vinegar, sweet<br />
chilli and honey & ginger), pickled<br />
beets and cooked beets (vacuum<br />
packed, 500g and 1kg).<br />
Beetroots’ new superfood status<br />
has made them popular with fitness<br />
enthusiasts – one of the many health<br />
benefits is increased stamina. Rich in<br />
iron and potassium, beets are also<br />
touted as an antidote to high blood<br />
South Africa’s home-grown sparkling<br />
apple juice brand, Appletiser, is taking<br />
off in Spain, with new market launches<br />
set to follow across Western Europe and<br />
the Americas.<br />
The brand was acquired by the<br />
Coca-Cola Company just over two years<br />
ago and the Spanish launch is the<br />
first step in Appletiser’s international<br />
expansion.<br />
“We knew from the start that<br />
we have a very unique beverage in<br />
Appletiser, with a strong proposition:<br />
100% fruit juice, full of flavour, and ideal<br />
for non-alcoholic drinking occasions,”<br />
says Spanish Brand Manager Óscar<br />
González Ramírez (pictured).<br />
Spanish retailers responded rapidly<br />
and the product is now stocked by over<br />
43 000 customers across the country.<br />
“Our strong belief in the brand<br />
proposition – combined with the fact<br />
that Appletiser is now produced locally<br />
in Spain – helped us get a new glass<br />
pressure, they build bones, support<br />
liver function - and are apparently<br />
an aphrodisiac!<br />
www.lovebeets.co.za<br />
A BIG ‘OLA’ FOR APPLETISER<br />
bottler in Bilbao on board at an early<br />
stage, building the close relationship<br />
you need for a successful launch,” adds<br />
González Ramírez.<br />
Andrea Shuttleworth, Head of<br />
Marketing for Appletiser, says: “We<br />
are proud to see how this local brand<br />
has grown - first in its home market<br />
- and now in Europe and beyond. We<br />
look forward to supporting Appletiser<br />
as it expands into more of Coca-Cola’s<br />
territories.”
THOUGHT FOR FOOD<br />
FUTURE FOODS<br />
11 FOODTECH INNOVATIONS<br />
Is humanity on the<br />
brink of retiring<br />
farming forever?<br />
These innovations<br />
in food technology<br />
show the way for<br />
the future of food.<br />
By<br />
Christopher<br />
McFadden<br />
The future of food<br />
production, innovation<br />
and engineering could<br />
look very different from what<br />
we have taken for granted.<br />
The incorporation of several<br />
disciplines into the singular<br />
process of producing food could<br />
see the advent of a so-called<br />
post-animal bio-economy.<br />
The adoption of<br />
technologies like 3D printing,<br />
lab-grown meat, the blockchain,<br />
vertical farming and cellular<br />
culturing could see agriculture<br />
and animal husbandry (for food) extinct.<br />
Just think about that for a second: we<br />
could literally be on the brink of retiring<br />
the very innovation that made civilization<br />
possible.<br />
Whatever the case may be, the future<br />
of food technology will never be the same<br />
again. These 11 are fine examples of the<br />
strides being made in this field today.<br />
1. 3D food printing<br />
One interesting development in food<br />
technology is the work of institutes like<br />
Robot chefs get to grips<br />
with kitchen tasks.<br />
TNO who are developing a means of<br />
3D printing food. With the proliferation<br />
of 3D printing over the last few years,<br />
this development was probably an<br />
inevitability.<br />
The technology will work as you<br />
anticipate - by building the end product<br />
layer by minute layer. This solution will<br />
offer endless possibilities for the shape,<br />
texture, composition, and ultimately, taste<br />
of food products in the future.<br />
3D printing will let you customize the<br />
final dish to your specific demands and<br />
tastes - just like cooking for yourself but<br />
without all the work.<br />
TNO believe that this<br />
technology will be popular with<br />
food producers, retailers, and<br />
consumers alike. Whether it will<br />
usurp the growing momentum<br />
in robotic chefs (more on them<br />
later) or complement them -<br />
only time will tell.<br />
3D printing will also greatly<br />
reduce the waste produced<br />
from “conventional” cooking<br />
and could be used to promote<br />
healthy, high-tech food and<br />
completely redefine how we<br />
produce “recipes”.<br />
Once the technology is refined, it will<br />
provide unlimited possibilities for novel<br />
food designs by manipulating the ratio of<br />
ingredients to its final physical form on<br />
the plate. We start to see “chefs” of the<br />
future combining their culinary talents to<br />
push the limits of the artistic form of the<br />
food sculptor.<br />
2. High-Pressure Processing<br />
One of the main concerns for food<br />
producers is how to extend the shelf life<br />
without compromising the taste or quality<br />
6 AUGUST <strong>2018</strong> | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
THOUGHT FOR FOOD<br />
of the food. This has been an ongoing<br />
problem since time immemorial with<br />
early solutions like smoke or salt curing,<br />
fermentation and other solutions in<br />
common use since antiquity.<br />
Many of these were used well<br />
into the 19th Century and beyond<br />
until reliable alternatives were devised<br />
by visionaries like Louis Pasteur and<br />
Lloyd Hall.<br />
New techniques currently in<br />
development include High-Pressure<br />
Processing (HPP). This is a conservation<br />
technique that could quadruple or even<br />
extend by 10 times the shelf life<br />
of food products in the not too<br />
distant future.<br />
HiPP is a cold<br />
pasteurization process<br />
that introduces foods<br />
sealed in packaging into<br />
a high isostatic pressure<br />
environment (300-600<br />
MPa) that is transmitted<br />
by water. That is more<br />
pressure that can be<br />
found at the base of the<br />
Mariana Trench.<br />
This technique<br />
effectively inactivates<br />
micro-organisms to<br />
guarantee food safety.<br />
This combination of high<br />
pressure and<br />
low-temperature<br />
environment safely<br />
maintains the taste,food,<br />
appearance, texture and<br />
nutritional value of food.<br />
HPP respects the sensorial and<br />
nutritional properties of food because<br />
it does not use heat, and maintains<br />
its original freshness throughout its<br />
shelf-life. Another benefit of HPP is<br />
the fact that no irradiation or chemical<br />
preservatives need to be introduced in<br />
the process.<br />
3D printing of food<br />
3. Automated grading systems<br />
Companies like Aris have started to<br />
deliver innovative food production<br />
using something called an AQS-system.<br />
This system is used to grade and sort<br />
chickens (and potentially other animals)<br />
efficiently and accurately. AQS lets clients<br />
sort chickens by their shape, size, color<br />
and any other characteristics desired.<br />
This relatively new system can<br />
manage in excess of 1 000 chickens in<br />
one hour, greatly improving food<br />
production efficiency.<br />
Aris's AQS-system is, by all accounts,<br />
the first of its kind. It uses a camera<br />
system and software programme to<br />
detect a suite of variations (like colour)<br />
on the examined specimen. This system<br />
registers many profile deviations like<br />
broken wings or missing parts, poor<br />
colouration etc, and can even learn and<br />
improve itself over time.<br />
The AQS-system also collects<br />
data from the products and product<br />
streams to feed and control the entire<br />
slaughterhouse operating system.<br />
Aris have also devised similar systems<br />
for grading plants like orchids, potplants,<br />
and other seedlings at impressive rates<br />
per hour. This kind of automation could<br />
completely replace humans as they<br />
provide a greater level of accuracy and<br />
can operate tirelessly without needing to<br />
take breaks or holidays.<br />
4. Insect proteins<br />
Although eating insects is par for the<br />
course for many nations, there is now<br />
intensive global interest in developing<br />
insect proteins to feed a fast-growing<br />
global population. Insect protein tends to<br />
contain about 60% protein, is high with<br />
vitamin B12, has more calcium than milk.<br />
It also has more iron than spinach and<br />
can supply all the essential amino acids<br />
Insect “meat” is also better for the<br />
environment compared to its lumbering<br />
four-legged alternatives. It requires<br />
much less water and requires much<br />
less physical space. If insect protein<br />
popularity grows, it could spark an<br />
entirely new industry and create<br />
hundreds, if not thousands, of jobs.<br />
5. Robot chefs<br />
Restaurants and celebrity chefs might<br />
become a thing of the past if companies<br />
like Moley have anything to say about it.<br />
They have been busy developing one<br />
of the world's first automated<br />
kitchens -<br />
a so-called robochef.<br />
It consists of a pair of fullyarticulated<br />
and automated<br />
robotic arms that can, for all<br />
intent and purpose, replicate the<br />
movement of human arms and<br />
hands.<br />
Moley believes that their<br />
robotic chef has the same level<br />
of dexterity as that of any<br />
human alternative - especially<br />
when it comes to speed<br />
and sensitivity.<br />
This robot chef takes its<br />
cue from famous chefs whose<br />
cooking skills are being followed<br />
to the letter by the robot. Each<br />
recorded “recipe” is not only a list<br />
of ingredients and a set of instructions<br />
but also a complete and accurate replay<br />
of the original chef's actual movements.<br />
In the long run, the company plans to<br />
produce a self-contained “kitchen” that<br />
is operated by touch screen or smart<br />
app. It will, in effect, be like a takeaway<br />
restaurant but at home - you could even<br />
order dinner on your way home from<br />
work and have it ready by the time<br />
you arrive.<br />
6. Lab-grown meat<br />
Lab-grown meat, otherwise known as in<br />
vitro animals or “clean meat”, could be<br />
on sale very soon indeed. It could also<br />
make meat production a new form of<br />
sustainable engineering.<br />
This kind of “meat” is grown<br />
from stem<br />
To Next Page<br />
www.fbreporter.co.za FOOD & BEVERAGE REPORTER | AUGUST <strong>2018</strong> 7
THOUGHT FOR FOOD<br />
From Previous Page<br />
cells that are harvested by biopsy<br />
from donor livestock and then<br />
cultured in a lab for a few weeks.<br />
In vitro meat could greatly<br />
reduce the environmental impact<br />
of large-scale animal husbandry.<br />
Some estimates believe that<br />
greenhouse gas emissions,<br />
most notably methane, could be<br />
reduced by 96% if it were adopted<br />
large scale.<br />
The technology is being<br />
developed by companies like JUST<br />
and Memphis Meats in the USA,<br />
who are prototyping “clean” meat<br />
balls, chicken nuggets<br />
and sausages.<br />
Of course, public opinion and<br />
the market's “invisible hand” will<br />
ultimately dictate the commercial<br />
success of this new industry. Some polls<br />
indicate that a significant percentage of<br />
people are open to eating “clean meat”.<br />
It is currently very expensive<br />
compared to the more traditional<br />
method of growing meat, with costs of<br />
around $2 400 to make 450 grams of<br />
beef. As the technology matures and<br />
efficiency improves, these costs will fall<br />
dramatically.<br />
7. Vertical farming<br />
Vertical farming could be the future of<br />
large-scale agriculture. With more and<br />
more people moving into cities and<br />
traditional agriculture requiring large<br />
tracts of land, the solution to future crop<br />
production could be to farm “upwards”.<br />
Although initially considered to be a<br />
utopian ideal, vertical farms are springing<br />
up around the world, including SA.<br />
These kinds of farms generally fall<br />
into one of two categories - hydroponics<br />
(plants are grown in a basin of nutrientenriched<br />
water) or aeroponics (roots<br />
are exposed and sprayed with nutrientenriched<br />
mist). Neither requires any<br />
soil, and artificial lighting tends to also<br />
be incorporated unless sunlight is in<br />
abundance.<br />
These kinds of farms have some<br />
clear advantages over more traditional<br />
means of agriculture. Physical ground<br />
space is minimized, all-year-round<br />
farming is possible and agrochemicals<br />
are eliminated.<br />
SA’s vertical farming pioneer, Jacques van Buuren,<br />
featured in our April 2016 issue.<br />
8. The Blockchain<br />
Whenever you hear the term blockchain<br />
you can be forgiven for instantly thinking<br />
of Bitcoin or other cryptocurrencies. But<br />
another application of the technology is<br />
to improve traceability in the agri-food<br />
supply chain.<br />
Being a distributed and collective<br />
public ledger system, blockchain has the<br />
potential for making every transaction in<br />
an agricultural supply chain transparent,<br />
traceable, verifiable and require no third<br />
party oversight. The implications for food<br />
safety are huge.<br />
<strong>Food</strong> giants like Wal-Mart, Nestle and<br />
Unilever are already working to apply<br />
blockchains to their food supply chains.<br />
According to Forbes, a trial blockchain<br />
system can trace an exact farm supplier<br />
for a particular food product in two<br />
seconds - a task that would normally take<br />
over six days to complete.<br />
9. Personalised nutrition<br />
Personalised Nutrition is the concept<br />
of tailoring your diet to to meet the way<br />
your genetic makeup predisposes you to<br />
react to different foods.<br />
It’s called Nutrigenomics, and<br />
companies like DNAFit, Nutrigenomix and<br />
Habit are offering eating plans matched<br />
to your unique DNA.<br />
Once this discipline becomes more<br />
sophisticated, it is widely accepted that<br />
food and nutrition supply will move away<br />
from a one-size-fits-all approach<br />
to a truly unique and personally<br />
tailored eating plan.<br />
10. Plant-based<br />
proteins<br />
Although “conventional” sources<br />
of protein like animals, eggs,<br />
and fish are excellent sources<br />
of amino acids, so too are some<br />
plant-based foods.<br />
Unlike animal-based protein,<br />
plant-protein is easier to grow<br />
and less damaging to the<br />
environment, just like insectbased<br />
protein.<br />
Whilst soy protein products<br />
have been around for decades,<br />
there’s increasing interest in<br />
extracting high quality protein from<br />
plants like chickpeas, lentils, barley,<br />
almonds, peas, rice, quinoa, spinach,<br />
peanuts, and kidney beans. Companies<br />
like Impossible Burger in the US have<br />
developed meat-like analogs (burgers,<br />
sausages etc) from plant sources that<br />
“bleed” and taste like the “real thing”,<br />
and are gaining speedy consumer<br />
acceptance as the vegan/flexitarian diet<br />
trend gains momentum.<br />
11. Cellular agriculture<br />
Cellular agriculture is often touted as a<br />
means to end to the post-animal bioeconomy.<br />
It’s a means of agricultural<br />
production built on cell cultures<br />
rather than large-scale production like<br />
traditional farms. This process comes in<br />
two forms:<br />
• acellular products and<br />
• cellular products.<br />
The former are products made from<br />
organic molecules like protein and fat but<br />
contain no living cells. Cellular products,<br />
on the other hand, are primarily made<br />
from, or contain, living or once-living cells.<br />
The final products are essentially the<br />
same as regular foods harvested from<br />
animals but are made in a very different<br />
way indeed.<br />
Acellular products, for instance,<br />
use microbes like yeast or bacteria.<br />
By inserting the relevant genes into<br />
something like a yeast cell, the colony<br />
could be “programmed” to produce,<br />
en masse, regular “animal products”<br />
like milk.<br />
8 AUGUST <strong>2018</strong> | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
DISRUPTORS<br />
WAYNE’S WORLD<br />
OF REAL FOOD NOW<br />
Five years ago, Wayne Kaminsky started FitChef, a frozen meal<br />
brand with a 21-day healthy eating challenge and a recurring order/<br />
home delivery service that has been winning over a growing army of<br />
consumers. Now he’s gone into retail as well, and FitChef’s mission<br />
to put South Africans on a “real food” journey is riding a fresh wave<br />
of success. Miriam Khan spoke to Kaminsky about the challenge of<br />
being a “foodpreneur” in SA.<br />
What got you interested in starting FitChef?<br />
The reason FitChef exists is basically because I had to save<br />
my own life. So, the idea behind FitChef came from saving<br />
my own life with good food. I had to find an eating solution<br />
that really worked. I was exercise-mad. I was doing things like<br />
the Cape Epic, IronMan, 320km one-day rides, many stage<br />
races and a stint of bodybuilding. I found that even though<br />
I exercised a lot and burned more calories than 99% of the<br />
population, I was still overweight. And I was pretty sick. In two<br />
years, I had 14 courses of antibiotics.<br />
The lights came on when I entered MasterChef and did<br />
fanatical amounts of cooking trials, which included things<br />
like cooking 45 versions of one meal in a night or cooking<br />
70 meals on a weekend. But for the first time I had stacks of<br />
home cooked meals in my freezer that I could just heat and<br />
eat while running between meetings.<br />
After three weeks of living on my own food, I lost the<br />
additional weight and got off antibiotics for the first time in<br />
two years.<br />
My "Aha" moment had arrived and I realised that all diets<br />
fail for one main reason: you don’t have good food available<br />
now, so you eat refined, processed junk and derail your<br />
health and weight goals. If you had good food available, you<br />
would eat it. So we (Kaminsky’s two brothers joined him)<br />
decided to sell good food in bulk. My vision from day one<br />
was to be the world's leading real-food-solutions company.<br />
To me, that meant we wouldn’t follow trends or fads and the<br />
solutions we sold had to work! Public support was incredible,<br />
people loved the 21-day challenge packages and weight loss<br />
results were outstanding.<br />
You certainly walk your own talk. What’s your daily<br />
fitness and dietary regime?<br />
I really do like a wide range of sports from cycling, running,<br />
swimming, yoga, gym, MMA, jiu-jitsu and some rally motorbiking<br />
lately. My focus at the moment is to be a bit more gentle on<br />
myself as I am recovering from some injuries, and managing<br />
FitChef is extremely busy.<br />
I really believe exercise is a critical part of living a<br />
performance lifestyle. It helps me manage emotions, stress and<br />
it resets creativity. I am also into thinking out-of-the-box. So, I<br />
listen to and read a lot of books, TED talks and loads of articles. I<br />
question everything and test it out personally.<br />
10 AUGUST <strong>2018</strong> | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
DISRUPTORS<br />
You seem to have incubated the<br />
business for some years, slowly<br />
building momentum with direct-tohome<br />
deliveries. Then, suddenly, you<br />
make a big bang with an extensive,<br />
boldly-packaged range in Dis-Chem,<br />
your own store, in Sasol stations and a<br />
big billboard in Sandton! How did this<br />
jump occur? Did you take on investors?<br />
We’ve built FitChef without investors<br />
so far. I think it’s better to go without<br />
investors sometimes as often money<br />
doesn’t solve the problems. The Silicon<br />
Valley-investment style of throwing<br />
money at everything is a flawed model, in<br />
most cases, and it’s a crumbling model.<br />
Business owners need to be extremely<br />
resourceful and there is a LOT of pain,<br />
sleepless nights and soul searching<br />
involved in that process.<br />
However, a business does reach<br />
a point where lack of funds does hold<br />
you back because competitors often<br />
have deeper pockets, access to bulk<br />
purchasing buying power, expensive<br />
automation or can afford to run at a loss<br />
while building market share. We<br />
are hoping to announce an investor deal<br />
very soon.<br />
As a side note,<br />
I think that South<br />
African investors<br />
need to loosen up<br />
a bit though – or<br />
maybe it’s time the<br />
government actually<br />
gives back too. There<br />
is a general lack of<br />
respect and under-standing towards<br />
entrepreneurs and how much effort<br />
goes into building a brand, setting up the<br />
company systems and working your way<br />
through the J-Curve. Local investors often<br />
can’t see that investment should be a winwin<br />
partnership.<br />
We worked extremely hard to build<br />
a brand, working seven days a week and<br />
burning the candle at both ends. So,<br />
luckily, retailers have been approaching<br />
us and we couldn't miss the opportunity.<br />
We have a very large retail roll out<br />
planned. We are grateful for the support.<br />
And your main focus going forward?<br />
Online sales was always going to be our<br />
main focus, followed by retail, but it looks<br />
like retail will overtake our online sales.<br />
South Africa is light years behind the<br />
international online sales and deliveries<br />
trend. We still like malls, like to pay cash<br />
and many are scared of using credit<br />
cards online despite the fact that there<br />
is no risk to the consumer. The bank just<br />
reverses fraudulent transactions and the<br />
seller is the one who loses out.<br />
Taking on the frozen food giants at<br />
their own game is no easy challenge.<br />
How are you positioning yourself in<br />
the market to ensure they don’t<br />
stomp on you going forward?<br />
We are being watched by the giants.<br />
Some of them have approached us.<br />
I believe we are in a unique position in the<br />
market because of our EatClean ethos.<br />
We are obsessed with wholefood<br />
ingredients. We are committed to having<br />
To Next Page
DISRUPTORS<br />
From Previous Page<br />
the cleanest food labels in the world.<br />
Customers will recognise every ingredient<br />
on our labels, with no preservatives,<br />
additives, man-made chemicals, no added<br />
sugar or artificial sugars.<br />
Our meats are all free-range. We<br />
can’t take any shortcuts with cooking. We<br />
can’t just throw together some powders<br />
to thicken or enhance a flavour. It’s<br />
really hard to produce meals with our<br />
ingredients as Mother Nature’s produce<br />
is not consistent in colour, flavour,<br />
wateriness, smell or ripeness.<br />
Do your customers appreciate all the<br />
extra effort?<br />
A lot of work goes into educating<br />
customers to understand that real food<br />
will always change slightly. Sauces and<br />
juices will split. Often, there are produce<br />
shortages or we often have to reject<br />
batches. We use up to 10 times more<br />
real ingredients and are trying to educate<br />
customers to select food that is full of<br />
micronutrients like vitamins, minerals<br />
and fibre, and to stop worrying about<br />
macronutrients only, the carbs, fats<br />
and protein.<br />
Who or what has been the biggest<br />
influence on FitChef?<br />
I'm quite a rebel and I question absolutely<br />
everything. So, if it doesn't make<br />
absolutely common and logical sense to<br />
me and I can't experience the benefits<br />
myself, then I can’t believe in it. Lately,<br />
I have been influenced by functional<br />
medicine because doctors who practise<br />
it are far more holistic and ask questions<br />
about how can we avoid illness in the first<br />
place, how can we eat for performance<br />
and ultimate health.<br />
I am sure most people believe that<br />
food can be your medicine but very few<br />
people see all the benefits food can offer.<br />
We are so confused by false marketing<br />
and incomplete science that we believe<br />
it’s better to take a pill that masks the<br />
symptoms than change our food or<br />
lifestyle habits to address the root of<br />
the disease.<br />
So what's your remedy for marketing<br />
hype?<br />
There is a better solution, one that will<br />
actually allow food to heal but it is a<br />
continual journey to find more truth and<br />
see more results. We need to read food<br />
labels, stop believing fads, get to know<br />
our bodies, focus on healing our guts and<br />
making sure we get nutrient-dense food<br />
with a mix of raw, cooked and a wide<br />
range of vegetables, fruit, superfoods and<br />
optionally meats.<br />
It's about looking after our planet and<br />
at the same time improving our health<br />
too. The biggest truth is that whether you<br />
like veggies or not, you have to eat more<br />
of them!<br />
What’s the split between vegan/<br />
vegetarian and omnivore orders?<br />
Do you see increasing growth in<br />
non-meat orders?<br />
Twenty-four percent of meals we supply<br />
are vegetarian. There certainly is a trend<br />
towards vegetarianism but we are behind<br />
Europe where this is growing faster. With<br />
“We are obsessed<br />
with wholefood<br />
ingredients. We<br />
are committed<br />
to having the<br />
cleanest food<br />
labels in the<br />
world.”<br />
- Kaminsky<br />
our 21-day kit packages, we do include<br />
a large portion of vegetarian meals.<br />
I do believe that the reduce atarian<br />
movement is a better idea. That means<br />
reducing your negative impact on the<br />
earth. I feel that more people would<br />
support a ‘reduceatarianism’ approach<br />
than the others.<br />
What are the main business challenges<br />
you have faced in building up Fitchef?<br />
Running a business in South Africa is a<br />
massive challenge, with a government<br />
that continually shocks the economy and<br />
keeps eroding trust.<br />
We also keep hearing how important<br />
entrepreneurs are for job creation, but<br />
there is no support for business owners<br />
and legally everything is stacked against<br />
you. Despite business owners taking<br />
100% of the risk and putting in crazy<br />
amounts of hard work, you find that with<br />
the CCMA everyone has more rights than<br />
the business owner. It’s impossible to<br />
get rid of underperforming staff and<br />
with the brain drain in SA, it's very hard<br />
finding A-team players. Also, the cost<br />
of data and lack of consistent internet<br />
speed are a problem.<br />
You have a recurring order model<br />
that locks Fitchef into your client’s<br />
lives, basically keeping them out of<br />
supermarkets. How successful is t<br />
his model?<br />
Our Recurring Orders launch has been<br />
extremely challenging but very successful<br />
and it's growing because many busy<br />
people don’t have time to run around the<br />
shops. They don’t like traffic or cooking<br />
or the chore of washing up. Many people<br />
throw away food they haven’t eaten<br />
before it expires.<br />
And let’s face it, it’s almost impossible<br />
to find good food on the run. We also<br />
underestimated how difficult it would be<br />
to really do recurring orders properly.<br />
You need complex management systems,<br />
large customer support teams and<br />
logistics is expensive and tricky and<br />
innovation is hard to maintain. We have<br />
got through the teething problems and<br />
it’s working well now!<br />
12 AUGUST <strong>2018</strong> | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
DISRUPTORS<br />
You recently acquired the Nurish pressed juice business.<br />
How does this fit into your strategy and are you planning<br />
more acquisitions?<br />
Yes. We acquired and partnered with Nurish as we like<br />
creating products that can start your health journey. With<br />
real juices you get people off soft drinks and move them<br />
towards vegetable-based wholefood ingredients and<br />
solutions. The hope is that people acquire the taste for more<br />
veggies then move to full-fibre blended smoothies, real<br />
snacks and real food.<br />
Are you considering going into the meal kit<br />
business, allowing clients to take back “ownership”<br />
of their kitchens?<br />
Yes, people need options and we are busy with meal kit<br />
ranges. It fits in with our concept of creating a full solution for<br />
healthy living.<br />
What do you feel when you walk down the aisle of<br />
Checkers or a Pick n Pay?<br />
If we removed all the fake foods then you would only need<br />
about two or three aisles.<br />
What's the best advice anyone ever gave you?<br />
Learn to overreact to your gut feel. Firstly, make sure you<br />
can hear your gut or inner voice. Then make sure you react<br />
quickly.<br />
And the worst?<br />
That you will get results by just working hard. Of course,<br />
working hard is important but being strategic is way more<br />
important. We have this perception that diligence will be<br />
rewarded – well, at school it might be – but being strategic<br />
about plans is more important if you want results.<br />
What makes a good chef?<br />
There is a New York chef who has an open kitchen so that<br />
he can watch customers eat the food. He was ultra-aware<br />
of reactions to his food. With certain recipes, he would<br />
often see customers pause after a mouthful and their faces<br />
would light up. He figured out that two main things made<br />
food incredible: one is correct salt levels and the second is<br />
a familiar taste presented in a new way. Perfect salt levels<br />
meant you didn’t have to decide if you needed more or less<br />
salt. I believe correct salt levels are critical to enjoyment plus<br />
attention to the small details.<br />
And a bad chef?<br />
Too many chefs I’ve met don’t seem to have enough<br />
knowledge about ingredient choices and haven’t<br />
experimented enough with out-of-the-box thinking. They<br />
don’t realise the link between food and health. We also need<br />
to start being more aware of our negative impact on the<br />
earth too.<br />
Where do you see Fitchef in five years’ time?<br />
We certainly have our eyes on international markets and a lot<br />
more growth in South Africa with retail, smoothies and a lot<br />
more innovation.<br />
www.fitchef.co.za<br />
www.fbreporter.co.za FOOD & BEVERAGE REPORTER | AUGUST <strong>2018</strong> 13
DISRUPTORS<br />
CONVENIENCE RULES<br />
IN THE UBERVERSE<br />
By Bruce Cohen<br />
First they disrupted the<br />
global taxi industry with<br />
a compelling proposition<br />
that combined cheaper rides<br />
and convenience with none of<br />
the stress of having to negotiate<br />
fares. Then they took aim at the<br />
food delivery sector, and South<br />
African consumers – just like their<br />
counterparts across the world<br />
– have taken to Uber Eats like a<br />
duck to water.<br />
Uber Eats’ SA business is<br />
headed by Ailyssa Pretorius, a<br />
dynamic chartered accountant<br />
from Durban who started her<br />
career in the food industry at Mars<br />
Inc. We spoke to her about the<br />
company’s mission and plans for the<br />
local market.<br />
Uber Eats, like Uber itself, is at the<br />
forefront of disruption: initially<br />
reshaping journeys and now<br />
reshaping mealtimes. How does<br />
it look from your vantage point: a<br />
food revolution in the making, or a<br />
more gradual shift in lifestyles away<br />
from the kitchen?<br />
We believe a true shift has begun.<br />
Delivery is a fast-growing business<br />
around the globe because organising<br />
meals can be a hassle. I’m not talking<br />
about a special family function or an<br />
anniversary date with your partner, but<br />
your average weekday dinner or daily<br />
lunch rush. The hassle of getting a<br />
good meal when pressed for time has<br />
turned delivery into a global trend.<br />
How does SA compare to your other<br />
international markets? Are we in<br />
line, ahead or behind?<br />
While we were later to the market<br />
here, over the past two years our<br />
business has grown at a rapid pace<br />
(see fast facts on Page 16) and it's<br />
clear that the South African consumer<br />
has adopted the global trend of using<br />
Pretorius ... driving Uber Eats’ business in SA.<br />
delivery as a viable option to<br />
fulfil their daily food needs.<br />
We have also committed to invest<br />
in expanding our footprint across the<br />
region, targeting countries where we<br />
have a strong ridesharing business<br />
and the ability to disrupt the market<br />
with a better<br />
product that<br />
answers latent<br />
consumer<br />
demand.<br />
We recently<br />
expanded into<br />
Kenya where<br />
there is a huge<br />
appetite for<br />
the ease and<br />
convenience of<br />
food delivery at<br />
the push of a<br />
button.<br />
Although<br />
we have some<br />
way to go, we are confident we<br />
have the technology and footprint<br />
to attract the biggest and best<br />
restaurant partners, and grow to<br />
be the app of choice in the region.<br />
Much has been made of<br />
Millennials being the key<br />
drivers of convenience-rich<br />
services like Uber Eats. But<br />
is that really true? Is your<br />
customer base mainly in<br />
the mid-20s? Or is this<br />
convenience phenomenon<br />
much broader in its<br />
demographic appeal?<br />
Convenience has no age.<br />
South Africans across the age<br />
spectrum have embraced the<br />
convenience of Uber Eats<br />
to get food delivered for all<br />
occasions in any location.<br />
Whether customers are<br />
looking for a protein-packed<br />
dinner, a specific dish, trying<br />
something new, or really<br />
need to stay on budget,<br />
Uber Eats helps meet people’s practical<br />
eating needs. It's not just for a onceoff<br />
occasion, it’s becoming part of their<br />
weekly meal plans.<br />
If people are spending less time in the<br />
kitchen, then they must be spending<br />
less time in the supermarket. What<br />
does this mean for the food industry?<br />
Is it being “hospitalised” by Uber Eats<br />
and the hospitality sector? What sort<br />
of impact do you foresee?<br />
People still love to go to restaurants<br />
and shop for groceries. There are times,<br />
however, when consumers are short of<br />
time and don't feel like going out … that’s<br />
when Uber Eats comes in. And we know<br />
there is significant opportunity in the<br />
cities we are in for food delivery.<br />
Uber Eats has triggered a new<br />
business phenomenon: virtual<br />
restaurants that sell only via platforms<br />
To Page 16<br />
14 AUGUST <strong>2018</strong> | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
www.fbreporter.co.za FOOD & BEVERAGE REPORTER | AUGUST <strong>2018</strong> 15
DISRUPTORS<br />
From Page 14<br />
like yours. You already have some good success stories.<br />
Can you explain the concept ...<br />
Virtual restaurants only exist in the digital world. There is no<br />
physical storefront, no front of house, no customer-facing bricks<br />
and mortar presence, and you can only access the restaurant<br />
via a virtual storefront on an app or website.<br />
The great thing about virtual restaurants is there are very<br />
small start-up or expansion costs, you can test and experiment<br />
with the menu incredibly easily and, with Uber Eats’ restaurant<br />
manager and feedback tools, you can continuously optimise the<br />
product-market fit. Examples include:<br />
• Poke Co in Cape Town started at home and the owner was<br />
able to move out of his own kitchen with his success with the<br />
Uber Eats app.<br />
• Jazzy's Pizzas is a pure virtual restaurant business model<br />
to which Uber Eats is contributing more than 80% of the<br />
restaurant’s revenue, and they have now opened their<br />
third “store”.<br />
Apart from these stand-alone stores, we are also seeing<br />
existing restaurants create new, virtual restaurants on the back<br />
of their infrastructure.<br />
We’ve seen that using key data insights from our platform,<br />
such as what foods consumers in selected areas are searching<br />
for, can help our restaurant partners understand what to offer<br />
and also where to locate their next virtual kitchens.<br />
Utilising these data points helps new chefs or entrepreneurs<br />
ensure that they are providing exactly what consumers want.<br />
Through our app, we have helped to establish 30 virtual<br />
storefronts in SA. This is still a new and developing concept, and<br />
the experiments we and our partners are testing offer an insight<br />
into the future of food delivery and the tremendous economic<br />
impact it could have for the food retail industry. Only once we<br />
get this concept right and start seeing the adoption countrywide,<br />
can we start looking at the next big move.<br />
Uber Eats SA: Fast Facts<br />
• Growth: over 10 000 downloads of the app every week<br />
over the last year<br />
• Average delivery time: 33 minutes<br />
• Created business opportunities for over 1 200<br />
delivery partners<br />
• Delivers over 35 000 unique items from 69 different<br />
cuisines<br />
• Supports 700 unique brands from over 1 200<br />
restaurants/stores<br />
Most popular cuisine type in SA – American<br />
Most ordered item:<br />
Cape Town – Cheese burgers<br />
Durban – Chicken strips<br />
Jo’burg and Pretoria – KFC<br />
No of unique cuisine choices available:<br />
Cape Town – 34<br />
Durban – 24<br />
Jo’burg and Pretoria – 38<br />
FOOD GOES MUSHY AS AGE TAKES ITS TOLL<br />
With the help of medical advances, we can all expect to live<br />
longer - but will our food choices change as we age? And will<br />
mushy food become the next gourmet offering?<br />
In Japan, where it’s reported that adult nappies outsell<br />
baby nappies and more people die from choking than car<br />
accidents, the focus has shifted to “Engay” (swallowing) food.<br />
Japan has one of the world’s largest populations of senior<br />
citizens, and also one of the healthiest diets. By 2060, the 65+<br />
population, currently making up a quarter of its population, is<br />
expected to rise to 40%.<br />
And the Japanese food industry is starting to react to this<br />
$800bn “silver market” – seniors who have saved for their<br />
retirement – by developing soft, easy-to-swallow foods. That’s<br />
in addition to other initiatives like equipping shopping carts<br />
with magnifying glasses and testing robot shuttle services.<br />
Engay food has taken things one step further than a<br />
simple nutritional shake or blend as food scientists use<br />
culinary alchemy to process meat and fish. <strong>Food</strong>s like salmon<br />
and steak (and veg) are puréed<br />
and then moulded to look and taste like the real thing – in a<br />
texture that is easy for older people to eat. This technique can<br />
be used for most foods, including cakes. - Marissa Khan.<br />
16 AUGUST <strong>2018</strong> | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
BRIEFS<br />
The science of SMART food<br />
Healthy foods can be expensive<br />
and time consuming to prepare<br />
but one food scientist<br />
at University of Pretoria (UP)<br />
is hoping to change that.<br />
With sub-Saharan<br />
Africa’s social and<br />
economic burden<br />
of malnutrition,<br />
food security and<br />
obesity in mind,<br />
Prof Naushad<br />
Emmambux<br />
(pictured here)<br />
is working on<br />
technology to<br />
develop foods that<br />
are nutritious and<br />
affordable, while<br />
keeping the food costeffective<br />
to produce by<br />
small and medium enterprises.<br />
Mauritian-born Emmambux is using<br />
innovative technologies in food chemistry<br />
to produce food that is SMART – Safe,<br />
Marketable, Affordable, Ready-to-eat<br />
and Trendsetting. He’s also researching<br />
how SMART food production can<br />
combat diet-related noncommunicable<br />
diseases,<br />
which include diabetes<br />
and cardiovascular<br />
disease.<br />
The scientist<br />
is focusing on<br />
indigenous African<br />
ingredients because<br />
they are highly<br />
nutritious, affordable<br />
and resilient as he<br />
believes consumers<br />
have gravitated<br />
towards foods that are<br />
convenient and energy<br />
dense, but low in nutrition.<br />
Incorporating foods like<br />
cowpea, sorghum and Bambara<br />
groundnuts into the SMART approach to<br />
food science, Emmambux is developing<br />
foods that are healthier and tastier. He’s<br />
also tackling malnutrition in babies and<br />
children, as well as high fat content that<br />
contributes towards obesity.<br />
Using food chemistry and<br />
nanotechnology, Emmambux has<br />
developed fat replacers that successfully<br />
reduce fat while maintaining texture and<br />
taste. He’s also used a modified starch<br />
that mimics fat to develop mayonnaise,<br />
with only 20% fat, as well as a fat-reduced<br />
cheese.<br />
To date, Emmambux and his<br />
research team have developed a range<br />
of SMART foods which include sorghum<br />
porridge with a high antioxidant content,<br />
gluten-free pasta from a maize-cowpea<br />
combination, double-cream yogurt with<br />
half the fat, and nutrient-rich baby foods.<br />
Most of this research is sponsored<br />
by the Department of Science and<br />
Technology/National Research<br />
Foundation Centre of Excellence (CoE) in<br />
<strong>Food</strong> Security.<br />
www.foodsecurity.ac.za<br />
www.up.ac.za<br />
IBA <strong>2018</strong> - IT’S ALMOST FULL<br />
It’s all systems go for iba, Europe’s<br />
premier bakery, confectionary and<br />
snack show which takes place at the<br />
Fairground in Munich from 15-20<br />
September.<br />
The giant show covers 12 halls<br />
packed with the latest innovations and<br />
products. Expect virtual bakery tours,<br />
a focus on the to-go market and an<br />
expert forum to discuss pressing issues<br />
like novel food regulation (think insect<br />
flours), the changing eating habits of<br />
consumers, the use of digital technology<br />
and demand for sustainable packaging.<br />
"The interest shown by national<br />
and international companies is huge.<br />
Apart from a few remaining spaces,<br />
iba is already fully booked," says Dieter<br />
Dohr, CEO and President GHM, the<br />
fair organisers.<br />
More than 1 335<br />
exhibitors from over<br />
50 countries will cover<br />
the entire spectrum of<br />
baking. "As the leading<br />
trade fair, iba has an<br />
eye on all<br />
the trends in<br />
the industry<br />
worldwide,<br />
as well as<br />
the relevant<br />
requirements<br />
for bakers and<br />
confectioners,<br />
restaurateurs<br />
and industry<br />
decisionmakers,"<br />
says Dohr.<br />
"At iba <strong>2018</strong>,<br />
innovations and<br />
concepts will play<br />
a central role for<br />
all sized companies in<br />
the areas of manufacturing processes,<br />
the out-of-house market, energy<br />
efficiency, automation, hygiene,<br />
digitisation at the point of sale and in<br />
production, shop fitting, packaging<br />
and logistics."<br />
Other highlights will be “iba.TO<br />
GO!” – snack and beverage<br />
concepts in a central area, and the new<br />
“iba.OPERATE” – packaging solutions in<br />
one hall. A multimedia experience will be<br />
premiering too. With the help of virtual<br />
reality glasses and 360-degree videos,<br />
visitors will be able to see right into<br />
renowned master bakeries from around<br />
the world.<br />
www.marktplatz.iba.de<br />
18 AUGUST <strong>2018</strong> | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
EQUIPMENT FOR SALE<br />
Biltong slicer R 4 265.00<br />
Phantom Metal Detector R 50 000.00<br />
Dehydrating Biltong room Equipment & stainless steel trolleys R 404 924.00<br />
FMG Injector R 40 000.00 Not Operational<br />
Biltong dryer R 20 000.00<br />
Casing spooler R 15 000.00<br />
Vacuum Tumbler R 15 000.00<br />
52 Mincer R 24 500.00<br />
52 Mincer OKTO R 30 000.00<br />
Slicer 350 mm R 16 000.00<br />
Lazy Susan R 7 850.00<br />
Hencovac vacuum R 32 000.00<br />
Ashida over wrapper R 250 000.00<br />
ULMA Taurus R 700 000.00<br />
ULMA Taurus R 700 000.00<br />
Convectional crates R 45.00 each QTY-2503<br />
Nesting Crates R 45.00 each QTY-414<br />
Production Crates red R 45.00 each QTY-40<br />
Production Crates R 45.00 each QTY-1780<br />
Push Back Racking 14x4x2 R 152 410.00<br />
Drive in racking 12x2 R 13 055.00<br />
Push back Racking 10x2x2 R 54 443.00<br />
Steal Pallets - R 1 100.00 each QTY-180<br />
Sausage filler R 35 000.00<br />
Hino Truck 2017 R 530 434.00 Mileage-(20 000km)<br />
Freezer Fork lift R 30 000.00 4m Reach<br />
NB: All Prices Exclude Vat<br />
Ferdi Lemmer Tel: 033-569 0660; Email: fl@triple-a-beef.co.za<br />
For More Machinery Equipment on Sale Visit: www.triple-a-beef.co.za
<strong>Food</strong> & <strong>Beverage</strong> <strong>Reporter</strong> has partnered with <strong>Food</strong> Focus to bring you enhanced<br />
coverage of food safety/compliance issues. <strong>Food</strong> Focus addresses the full range<br />
of compliance factors which South African food businesses have to face, including<br />
occupational health and safety hazards, environmental demands and corporate<br />
social responsibility. Find out more at www.foodfocus.co.za<br />
By Linda Jackson<br />
Parliament has been busy with food<br />
issues. And about time too! Three<br />
new regulations were promulgated<br />
recently, all of which may have an impact<br />
on your business.<br />
R638 – NEW HYGIENE REQUIREMENTS<br />
Regulations governing general hygiene<br />
requirements for food premises, the<br />
transport of food and related matters,<br />
a regulation under the <strong>Food</strong>stuffs,<br />
Cosmetics and Disinfectants Act, (Act<br />
No. 54 of 1972) is the long-awaited<br />
update for the current R962.<br />
This regulation has been a long time<br />
coming, but hopefully you saw the draft<br />
R364 that was promulgated in 2014 so<br />
the final version will not be such a shock.<br />
What’s the purpose of the regulation?<br />
This regulation deals with the basic<br />
hygiene requirements that every food<br />
handling business should have in place<br />
to ensure minimum legal compliance.<br />
This is what we refer to as the entry level<br />
regulation. It deals with the certificate<br />
of acceptability that every food handling<br />
business should have in place and the<br />
legal physical must-haves for a hygienic<br />
environment.<br />
Your Certificate of Acceptability<br />
The good news is that you don’t need<br />
to re-apply for your Certificate of<br />
Acceptability - on condition that the<br />
person in charge, the site address or the<br />
products and processes haven’t changed<br />
since the issue of the last one!<br />
However, the regulation now more<br />
clearly states that you may not make any<br />
changes to your facility without informing<br />
the local authority first. You have one<br />
year from 22 June to sort out any<br />
issues you may have with your current<br />
certificates, so I would definitely have a<br />
good look at the old ones!<br />
READY, STEADY,<br />
Regulation 4(6) relating to fees has<br />
been removed but I would check the fee<br />
schedule for the local authorities in this<br />
regard.<br />
What needs to change in your<br />
premises?<br />
• The standards for buildings remain<br />
the same. Regulation 3(c) iv now also<br />
requires a controlled refuse area.<br />
• We finally have clarification on hot<br />
and/or cold water: You must have hot<br />
where possible!<br />
Standards and requirements for<br />
facilities on your premises<br />
• Additional requirements for the<br />
heat treatment of milk and bulk milk<br />
storage tankers used in retail are also<br />
addressed specifically to improve the<br />
safety of bulk milk sales. Look out:<br />
there is a whole page of requirements.<br />
• For meat and butchery, documented<br />
cleaning procedures, including<br />
disassembly, are required.<br />
• For ready-to-eat non-packaged foods,<br />
these must now also be protected<br />
against contact by bare hands.<br />
• The surface temperature of frozen<br />
foods that may be re-frozen has been<br />
lowered to 5 degrees from 7 degrees.<br />
More detailed requirements are given<br />
for thawing practices too.<br />
Protective clothing<br />
• You will now be required to provide<br />
clothing for visitors too.<br />
Duties of the person in charge<br />
of food premises<br />
You should sit up and pay attention<br />
here! This section represents the most<br />
significant changes, in my opinion. The<br />
person in charge (this should be the<br />
person who is able to supervise food<br />
handling practices on a day-to-day basis,<br />
and who will be liable for any criminal<br />
acts) must now be able to demonstrate<br />
that he/she is suitably qualified and/<br />
or trained in principles and practices of<br />
food safety and hygiene. This should be<br />
accredited training or provided by the<br />
inspector. No definition is given<br />
for accredited.<br />
The person in charge must then still<br />
ensure that all food handlers are trained<br />
in principles and practices of food safety<br />
and hygiene – this is a different focus<br />
from the previous regulation.<br />
In addition to training, the person in<br />
charge must evaluate the effectiveness of<br />
the training through assessments (again<br />
no definition) and arrange for follow-up<br />
training if required.<br />
Finally records of training must be<br />
kept and training programmes must<br />
be updated.<br />
In addition to this requirement<br />
for training, the person in charge<br />
must demonstrate compliance with<br />
the regulations by keeping records of<br />
processing, production and distribution.<br />
These should be kept for at least six<br />
months after the shelf life of the product.<br />
A traceability system is now required,<br />
and a recall procedure must be in place.<br />
A recall activation must be now be<br />
formally reported to the local inspector<br />
and the National Directorate: <strong>Food</strong><br />
Control.<br />
No definition has been provided for<br />
recall but the definition of the CPA should<br />
be considered.<br />
In general<br />
The order of some of the regulations has<br />
been changed to flow more logically<br />
20 AUGUST <strong>2018</strong> | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
REGULATE!<br />
and the wording and formatting of the<br />
document is much more user-friendly.<br />
When do the changes comeinto effect?<br />
You have to comply immediately<br />
although some requirements such as<br />
your qualification give 12 months to<br />
implement the changes from date of<br />
promulgation.<br />
R607 – THE HACCP REGULATION<br />
Regulations relating to the Hazard<br />
Analysis and Critical Control Point<br />
systems: amendment, a regulation<br />
under the <strong>Food</strong>stuffs, Cosmetics and<br />
manufacturers who<br />
produce ready to eat,<br />
heat-treated processed<br />
meat products to<br />
implement a HACCP<br />
system<br />
• Processed meat<br />
products being meat and<br />
poultry products that<br />
have been cured, heated,<br />
smoked, matured, dried,<br />
marinated, extracted,<br />
extruded or any other treatment<br />
• Heat-treated means to a core<br />
temperature of 72 degrees<br />
• Sold as ready to eat means the<br />
consumer does not have to do<br />
anything further to the product before<br />
consuming – they can be eaten in their<br />
“raw” state without further cooking by<br />
the consumer.<br />
Unfortunately, despite numerous<br />
attempts to get clarification from the<br />
National Department of Health, it remains<br />
unclear whether alternative HACCP<br />
standards such as ISO 22000 or SANS<br />
10330 will be acceptable.<br />
As SANAS is not accredited by<br />
FSSC, the legality of current FSSC<br />
implement the changes from date of<br />
promulgation.<br />
R588 – MAXIMUM LEVELS OF METALS<br />
Regulations relating to Maximum<br />
Levels of Metals in <strong>Food</strong>stuffs, a<br />
regulation under the <strong>Food</strong>stuffs,<br />
Cosmetics and Disinfectants Act (Act<br />
no. 54 of 1972) has been in the pipeline<br />
since last year.<br />
This regulation repeals the current<br />
version: GNR.500 of 30 April 2004.<br />
This new regulation has several<br />
detailed definitions for classes of food<br />
that are covered rather than trying to list<br />
each genus separately.<br />
Additional products such as rice are<br />
included, while some metals such as zinc<br />
and copper have been removed.<br />
Make sure you review the regulation<br />
closely in line with your formulations and<br />
specifications.<br />
When do the changes come into<br />
effect?<br />
We have three months to implement the<br />
changes from date of promulgation.<br />
SECTOR<br />
Meat and edible meat offal,<br />
preparations and products<br />
ENTERPRISE<br />
All processors of ready to eat heat treated meat<br />
products as defined by SANS 885<br />
Poultry, preparation and<br />
products<br />
All processors of ready to eat heat treated<br />
poultry products as defined by SANS 885<br />
Disinfectants Act, (Act No. 54 of 1972)<br />
has been amended in light of the recent<br />
Listeriosis outbreak.<br />
This regulation amends the current<br />
version: GNR.908 of 27 June 2003. And<br />
one might well ask why it took almost 15<br />
years to the day to act. And the actions<br />
taken although justifiable in light of the<br />
source of the outbreak, have elicited this<br />
question from many in the industry: “Why<br />
just these sectors; why not all of us?”<br />
The regulation amends Annexure B,<br />
making the implementation of a SANASaccredited<br />
HACCP certification<br />
compulsory in key sectors (see table<br />
above)<br />
(SANS 885:2011 is the South African<br />
national standard for processed meat<br />
products. Version 3 is currently under<br />
revision). R607 will require all<br />
22000 certificates<br />
to show<br />
compliance with<br />
this regulation is<br />
also not known.<br />
While the<br />
need for this<br />
regulation is clear,<br />
the pathway for<br />
implementation<br />
remains confusing.<br />
Watch this space.<br />
When do the<br />
changes come<br />
into effect?<br />
We have nine<br />
months to
INGREDIENTS<br />
For core users of performance nutrition<br />
such as bodybuilders and serious athletes,<br />
whey protein is still the key ingredient<br />
with well-known benefits for muscle<br />
maintenance and mass building.<br />
Millennials are now influencing this wellestablished<br />
market, creating room for<br />
innovative developments, and transparent<br />
product labels with ingredients of proven<br />
effectiveness.<br />
By Dr Dagmar Ortlepp, marketing manager EMEA,<br />
Glanbia Nutritionals<br />
THE WHEY TO GO<br />
Although sports nutrition has<br />
seen continued expansion<br />
of its consumer base to now<br />
include everyday gym goers interested<br />
in active nutrition, serious athletes and<br />
bodybuilders remain the core audience.<br />
Already an established market, this<br />
demographic is consistently driving a<br />
high volume of sales – particularly in the<br />
performance nutrition category. Whey<br />
protein is one ingredient that continues<br />
to appeal to this group of well informed,<br />
yet highly critical consumers. But as sales<br />
aimed at the elite athlete demographic<br />
go from strength to strength, is there<br />
still space for innovation in such a niche<br />
segment? By understanding consumer<br />
preferences, manufacturers will be able<br />
to create targeted performance nutrition<br />
that stands out on the shelves and<br />
provides optimum health benefits.<br />
Changing consumer groups<br />
In recent years, there has been significant<br />
investment in performance nutrition –<br />
stimulated by rapid growth. The sports<br />
nutrition market in Western Europe is<br />
forecasted to grow around 7% annually<br />
to reach more than US $1.96 million in<br />
2021. Within this fast-expanding<br />
segment, protein products represent<br />
82% of the total global sports nutrition<br />
value.The result has been a wave of<br />
gourmet formulations, helping to<br />
overcome past preconceptions of highprotein<br />
products with bad taste and<br />
texture. However, their high price means<br />
that they have retained their elevated<br />
status in the market – attracting more<br />
serious athletes with specific goals<br />
in mind.<br />
Forming part of the premium<br />
purchasing demographic, Millennials<br />
– born between 1977 and 2000 – are<br />
continuing to drive the sports nutrition<br />
category. As this generation represents<br />
a large proportion of the performance<br />
nutrition category, it is important that<br />
manufacturers understand their buying<br />
habits to create increasingly targeted<br />
nutrition. For example, Millennials tend<br />
to lead busy lifestyles and require<br />
formats that can be consumed on-the-go.<br />
As such, powder continues to be the<br />
most popular format, but ready-to-drink<br />
products, protein bars and non-protein<br />
products are also showing increased sales.<br />
As Millennials tend to be more<br />
educated and informed on the health<br />
benefits of sports nutrition than other<br />
generations, transparency of the products<br />
they consume is also becoming<br />
more important.<br />
Keeping it ‘clean label’<br />
The so-called “clean-label’” generation<br />
continues to have a huge impact on new<br />
product development in the performance<br />
nutrition sector.<br />
Preservative-free, no added sugars<br />
or sweeteners, the products currently on<br />
the shelves all speak to Millennials – and it<br />
is adding an extra edge to sports nutrition.<br />
Gatorade, for example, is targeting this<br />
group with its new G Organic Thirst<br />
Quencher. With a simple ingredients list<br />
and a promise of organic, it’s clear why<br />
the brand is leading the way in this<br />
niche category.<br />
However, today’s discerning<br />
consumers can be fickle; their loyalty<br />
can be lost as easily as it is won. With<br />
more people paying attention to the<br />
labels of sports nutrition, together with<br />
increased access to scientific papers and<br />
social media online, it is even more crucial<br />
that manufacturers can provide evidence<br />
that the ingredients used in formulations<br />
work – to allow consumers to make better<br />
informed decisions.<br />
As such, simple ingredients that can be<br />
22 AUGUST <strong>2018</strong> | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
INGREDIENTS<br />
backed up by science certainly have their<br />
place in performance nutrition products.<br />
The ‘golden’ ingredients<br />
Unsurprisingly, the goals of athletes differ<br />
substantially from mainstream consumers.<br />
Every food and beverage choice is<br />
made with improved performance<br />
in mind. Protein remains the “hero”<br />
ingredient, promising muscle growth and<br />
maintenance benefits. This is, in part, due<br />
to protein being a source of the most<br />
important amino acids: branched-chain<br />
amino acids (BCAAs), comprising leucine,<br />
isoleucine and valine.<br />
There is a significant bank of evidence<br />
that indicates BCAAs have a positive<br />
impact on muscle protein synthesis –<br />
and the reason why many protein<br />
powders contain a large amount of the<br />
ingredient, as it increases bioavailability.<br />
In addition to BCAAs, formulating<br />
with glutamine can help to stimulate the<br />
transport of leucine into cells, increasing<br />
bioavailability even further. Plus, as<br />
glutamine accounts for approximately<br />
70% of skeletal muscle, it is a well-known<br />
building block for muscle growth as part<br />
of sports nutrition products.<br />
Millennial appeal<br />
Given that whey protein contains up<br />
to 30% BCAAs, it is clear to see why it<br />
remains the most popular performance<br />
nutrition ingredient. In fact, in 2016 whey<br />
protein volume sales accounted for 232<br />
000 metric tons (MT) out of the total sport<br />
nutrition segment, which was valued at<br />
350 000 MT.<br />
Manufacturers have been quick to<br />
pick up on the health benefits; there<br />
were 3 025 products launched globally<br />
containing whey protein isolate between<br />
2012 and 2016. Plus, with demand for<br />
organic and natural ingredients growing,<br />
interest in grass-fed whey protein is<br />
gaining prominence — looking set to<br />
transform the sports nutrition market. Its<br />
premium quality image not only appeals<br />
to Millennials, but also specifically to<br />
women interested in the next generation<br />
of whey proteins without the artificial<br />
ingredients image.<br />
Despite the ingredient’s inherent<br />
market value, formulating with large<br />
amounts of whey protein – as typically<br />
seen in sports nutrition products – can<br />
mean that the protein is not always<br />
effectively used by the body. Less than<br />
40% of the whey protein ingested is<br />
absorbed, due to the transit time of the<br />
ingredients through the digestive system.<br />
For elite athletes and bodybuilders, this<br />
can negatively impact performance,<br />
as undigested or partially digested<br />
protein in the small intestine can cause<br />
problems. For instance, consumers may<br />
not experience the complete benefits of<br />
BCAAs, with much of the protein going<br />
to waste. Also, bacteria in the digestive<br />
tract can feed on the undigested proteins,<br />
petrifying them and releasing by-products,<br />
which can cause stomach complaints.<br />
Optimising protein<br />
Innovation in sports nutrition is providing<br />
an opportunity for manufacturers<br />
to capitalize on the benefits of whey<br />
protein – without the negative side effects.<br />
Hydrolyzed protein is increasingly being<br />
formulated with, as an alternative to<br />
traditional whey proteins. By providing<br />
protein that is already broken down into<br />
smaller components, consumers can<br />
To Next Page<br />
www.fbreporter.co.za FOOD & BEVERAGE REPORTER | AUGUST <strong>2018</strong> 23
INGREDIENTS<br />
From Previous Page<br />
benefit from increased bioavailability.<br />
However, manufacturers are often wary<br />
of incorporating hydrolysed protein into<br />
sports nutrition products because of the<br />
higher cost. It can also have undesirable<br />
odour and flavour profiles which can<br />
cause formulation challenges when<br />
trying to mask these elements. As such,<br />
digestive enzyme optimisation presents<br />
a viable alternative by effectively breaking<br />
down protein without either of these<br />
formulation challenges.<br />
Typical sports nutrition products<br />
determining that the ingredient<br />
can release twice as much leucine from<br />
whey protein concentrate than 2 500 mg<br />
of another leading enzyme ingredient,<br />
and two and a half times more than<br />
endogenous enzymes alone.<br />
Similarly, another Glanbia Nutritionals<br />
in-house study using whey protein isolate<br />
produced comparable results. 100 mg of<br />
IGNITOR released four times as much<br />
leucine, 3.25 times more BCAAs and 2.25<br />
times more glutamine than endogenous<br />
enzymes alone. Particularly with athletes’<br />
increasingly discerning attitudes towards<br />
performance nutrition, the results of both<br />
With demand for protein showing no signs of slowing<br />
down, there will be plenty of innovation opportunities<br />
in the performance nutrition market.<br />
WheyXR is a whey protein<br />
concentrate from Glanbia Nutritionals<br />
that is modified to have a prolonged<br />
release of amino acids. Using advanced<br />
protein polymerization technology, it<br />
allows manufacturers to create protein<br />
particles that are double the size of<br />
regular whey protein particles.<br />
As such, these robust protein gels are<br />
less susceptible to enzymatic digestion,<br />
meaning the release of amino acids is<br />
extended. Simulated hydrolysis studies<br />
have shown that WheyXR is 47% less<br />
digested after six hours than regular whey.<br />
When formulated with a recovery<br />
mix of nutrients, such as vitamins C, E,<br />
D, B6, magnesium and zinc, Whey XR<br />
can be used as a post-workout ready-tomix<br />
drink.<br />
Glanbia Nutritionals’ Whey XRecovery<br />
prototype helps to highlight its potential<br />
in the performance nutrition market. With<br />
a vanilla-mocha flavour, the combination<br />
of Whey XR and mix of nutrients enables<br />
consumers to support the maintenance<br />
of normal muscle function, as well as<br />
the immune system following intense<br />
physical exercise.<br />
Paving the way for whey protein<br />
require athletes to ingest large amounts<br />
of protein in one sitting. In cases like<br />
this, our endogenous enzymes cannot<br />
fully digest the proteins and release<br />
amino acids. As such, manufacturers are<br />
looking at ways to increase bioavailability<br />
through a greater BCAA and glutamine<br />
release. Glanbia Nutritionals’ IGNITOR<br />
amino acid matrix is a proprietary blend<br />
of proteolytic enzymes, which can be<br />
added to protein products to optimise<br />
digestive enzyme activity and promote<br />
a higher concentration of amino acids.<br />
The resulting pathway activation helps to<br />
synthesise muscle protein and ultimately,<br />
grow skeletal muscle.<br />
The science behind IGNITOR<br />
Although there is currently a range of<br />
enzyme blends on the market, IGNITOR<br />
can specifically target individual BCAAs<br />
or glutamine. In fact, a simulated<br />
gastrointestinal study carried out by<br />
Glanbia Nutritionals has been crucial in<br />
studies are promising in furthering the<br />
health benefits of whey protein.<br />
As well as allowing manufacturers<br />
to formulate the next generation<br />
of performance nutrition products,<br />
IGNITOR can also improve existing<br />
formulations. For example, as serving sizes<br />
become limited due to on-the-go lifestyles,<br />
consumers can still receive the same<br />
BCAA and glutamine effectiveness, but<br />
with smaller amounts of protein.<br />
A steady supply of amino acids<br />
Although whey protein is a fast-digesting<br />
protein, the initial surge of amino acids<br />
in the first 30 minutes to one hour can<br />
decrease over time. Performance nutrition<br />
manufacturers are therefore keen to use<br />
whey protein concentrates with a slower<br />
rate of digestion. A more sustained supply<br />
of amino acids can help to support muscle<br />
growth and recovery, which would make<br />
it ideal for athletes to consume postworkout,<br />
or for night-time recovery.<br />
With demand for protein showing no<br />
signs of slowing down, there will be<br />
plenty of innovation opportunities in the<br />
performance nutrition market. Whey<br />
protein remains popular among elite<br />
athletes and bodybuilders – and for good<br />
reason, as it aids their fitness goals. Its<br />
“natural” image continues to hold interest<br />
for the Millennial generation, while its high<br />
protein levels promise numerous muscle<br />
function benefits.<br />
However, scientifically-aware<br />
consumers are looking for credible<br />
performance nutrition products – not<br />
just fad ingredients. Therefore, it is more<br />
important than ever that there is adequate<br />
and compelling evidence behind each<br />
product. Glanbia Nutritionals’ IGNITOR<br />
and WheyXR are two ingredients that<br />
show how significant technology advances<br />
can help to increase the bioavailability of<br />
whey protein and help athletes get the<br />
most out of their high-protein products.<br />
• At the time of going to print, regulatory<br />
approval process for Ignitor in South<br />
Africa was due to be completed.<br />
www.glanbianutritionals.com<br />
kkeyter@glanbia.com<br />
Tel : +27(0)73 1199 838<br />
24 AUGUST <strong>2018</strong> | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
& Processing <strong>Reporter</strong><br />
AUGUST <strong>2018</strong><br />
Left: BMPE’s Olaf Blömker. Above: One of Stalam’s RF defrosting units in action.<br />
Olaf Blömker, Managing Director<br />
of BMPE (Butcher & Meat<br />
Processing Equipment), was<br />
basking in the bright winter sunshine<br />
flooding into his Krugersdorp office when<br />
I visited him the other day. Having<br />
recently completed the installation of<br />
a state of the art RF (Radio Frequency)<br />
Defroster at one of RCL’s plants, he was<br />
enjoying the warm feeling of another<br />
project coming up. So far six machines<br />
have been sold in Southern Africa in the<br />
fish, meat and confectionery industries.<br />
Olaf is passionate about the benefits<br />
of RF, for its ability to safely and rapidly<br />
defrost meats, poultry and fish without<br />
compromising quality. The equipment<br />
is manufactured by Italian RF specialist<br />
Stalam, which BMPE represents across<br />
the African continent.<br />
“RF is replacing microwave around<br />
the world. It’s way more hygienic,” he<br />
says of the technology which was<br />
originally developed to speed-dry dyed<br />
RADIO KILLED THE<br />
MICROWAVE STAR<br />
How RF technology is revolutionising the defrosting process<br />
yarn in India but has since been adapted<br />
with great success by Stalam for the<br />
food industry.<br />
RF defrosting uses ultra-high speed<br />
vibration to increase temperatures from<br />
-25C to -2C in minutes without any blood<br />
loss. There’s also no human contact with<br />
the product, which can be defrosted<br />
inside the box.<br />
The challenge<br />
Stalam’s RF technology addresses<br />
many – if not all – of the challenges<br />
and problems of traditional defrosting<br />
methods such as:<br />
• Heat transfer is an intrinsically slow<br />
process; the larger the size of product,<br />
the longer the time required for the<br />
defrosting process. This causes a long<br />
delay between the removal of the<br />
product from the cold store and the<br />
next processing or utilisation stage;<br />
• Since bacteria can survive at negative<br />
storage temperatures, in the slow<br />
defrosting process there is considerable<br />
opportunity for bacteria growth;<br />
• Proportionally high drip losses may<br />
result from lengthy defrosting times,<br />
causing changes in the product texture,<br />
leading to a significant financial loss;<br />
• It is not possible to speed up the<br />
defrosting process by increasing<br />
the temperature, as this may cause<br />
severe deterioration of the product;<br />
• Long defrosting time means a<br />
batch process is unavoidable,<br />
resulting in high handling costs with<br />
the additional risks;<br />
• Since the heat required for defrosting<br />
is supplied by air, water or steam<br />
in processing rooms or equipment<br />
having large contact surfaces with<br />
the environment, the process speed<br />
is often influenced by the external<br />
ambient conditions, which are difficult<br />
to control.<br />
To Next Page<br />
www.fbreporter.co.za FOOD & BEVERAGE REPORTER | AUGUST <strong>2018</strong> 25
PROCESSING<br />
DEFROSTING<br />
REVOLUTION<br />
How RF works<br />
These drawbacks of conventional<br />
defrosting methods can be avoided<br />
thanks to the ability of RF’s<br />
electromagnetic fields to rapidly<br />
generate heat volumetrically within the<br />
product. The heating process is fast,<br />
uniform and controlled, resulting in a<br />
significant reduction of drip losses and<br />
minimising product deterioration caused<br />
by bacterial growth.<br />
Olaf says the RF method offers<br />
flexibility in production scheduling, and<br />
is the ideal solution for many tempering,<br />
softening and defrosting processes.<br />
The product is placed on the<br />
machine’s conveyor belt and is<br />
transferred continuously through the<br />
RF unit (tunnel), passing between upper<br />
and lower electrode plates. These<br />
electrodes form an electrical capacitor<br />
and the product moving between the<br />
plates becomes the dielectric element<br />
of that capacitor. The electrode plates<br />
are connected to a radio frequency<br />
generator oscillating at a frequency of<br />
several million cycles per second.<br />
When the RF generator applies high<br />
frequency alternating voltage between<br />
the capacitor plates, the dipolar water<br />
molecules of the frozen product will<br />
vibrate and rotate, attempting to align<br />
themselves according to the fastchanging<br />
opposite plate polarities.<br />
This phenomenon causes intermolecular<br />
friction, which will in turn generate heat<br />
rapidly and uniformly within the whole<br />
product mass regardless of its size,<br />
weight, shape and thermal conductivity.<br />
The amount of heat generated inside<br />
the product and the defrosting time are<br />
accurately controlled through the voltage<br />
applied on the electrode plates and the<br />
speed of the conveyor belt.<br />
Benefits of RF<br />
• Defrosting is achieved in minutes<br />
rather than hours/days, even for large<br />
product blocks and, if necessary,<br />
directly inside the packaging used for<br />
storage or retail distribution (carton<br />
boxes, polyethylene bags, etc.);<br />
• The process speed and uniformity<br />
minimise the risk of product<br />
degradation (drip losses, deterioration<br />
of sensorial, chemical and physical<br />
characteristics, bacteria growth, etc.),<br />
thus helping to preserve best<br />
product quality;<br />
• The product can be obtained at the<br />
correct temperature needed for the<br />
next stage of processing;<br />
• Thanks to the high process speed,<br />
radio frequency defrosting can<br />
be carried out continuously, with<br />
significant advantages in product<br />
handling and production scheduling.<br />
Production can be organised<br />
according to "just-in-time" criteria -<br />
a great advantage in the case<br />
of sudden orders, last-minute<br />
changes etc;<br />
• Weather and external ambient<br />
conditions do not affect the process,<br />
so it can be controlled accurately and<br />
consistently;<br />
• RF equipment requires much less floor<br />
space compared to the traditional,<br />
large defrosting rooms/ equipment;<br />
relevant process costs can also be<br />
reduced drastically compared to<br />
conventional techniques.<br />
Olaf is convinced that, as in much<br />
of the rest of the world, RF defrosting<br />
will become the technology of choice<br />
for food processors in Africa who<br />
are serious about quality and safety.<br />
“After the recent Listeria outbreak,<br />
manufacturers are realising that there’s<br />
nowhere to hide when it comes to food<br />
safety, and a critical hazard point is<br />
defrosting. RF will help manufacturers –<br />
and their customers.’’<br />
The RF heating process is fast, uniform and controlled, resulting<br />
in a significant reduction of drip losses and minimising product<br />
deterioration caused by bacterial growth.<br />
• Butcher and Meat Processing<br />
Equipment (BMPE) is a leading supplier<br />
of superior quality new and refurbished<br />
meat processing equipment to the<br />
African market. The company provides<br />
a professional service to the food<br />
industry in equipment, spares and latest<br />
technological innovations.<br />
www.bmpe.co.za<br />
Tel: +27 11 664 8212<br />
CALL US FOR ALL YOUR EQUIPMENT REQUIREMENTS<br />
Various machines - ranging from Vacuum Tumblers, Injectors, Sausage Fillers,<br />
Vacuum machines, Clippers and many more....<br />
Pallet washer Brine Injector Vacuum Tumbler Hygiene Station Crate Washer/Sanitiser Bowl Cutter<br />
• Tel: +27 11 664 8212 • Email: info@bmpe.co.za<br />
• www.bmpe.co.za<br />
Branches in Johannesburg and Cape Town
COLD CHAIN<br />
Digital is transforming<br />
the cooling industry<br />
<strong>Food</strong> wastage is a global<br />
problem, and the United<br />
Nations’ FAO estimates a<br />
third of all the food produced for<br />
human consumption around the<br />
world is lost or wasted. If<br />
one fourth of this food is saved,<br />
it could feed 870 million people.<br />
In SA and developing<br />
countries, the FAO estimates<br />
the direct cost of this food loss<br />
is about $310 billion. With this in<br />
mind, Danfoss, a global leader in<br />
engineering technologies,<br />
has come up with a cloud-based<br />
retail solution called the Smart<br />
Store to improve the cold chain<br />
– and ultimately reduce food<br />
waste.<br />
According to Roy Naidoo,<br />
refrigeration and air conditioning<br />
sales manager of Danfoss Sub-<br />
Saharan Africa, the Smart Store<br />
solution will reduce food loss<br />
and wastage that happens at the<br />
retail level.<br />
“We believe that the<br />
Smart Store solution is the<br />
supermarket of tomorrow,<br />
integrating control of refrigeration,<br />
HVAC, lighting and other applications,<br />
to enhance food safety and maximise<br />
energy efficiency from case to cloud,”<br />
says Naidoo.<br />
The Smart Store utilises the Internet<br />
of Things to link every system in a<br />
store, monitoring the performance of<br />
equipment, revealing opportunities to<br />
improve efficiency and ensuring ideal<br />
conditions for food in temperaturecontrolled<br />
environments.<br />
Through Big Data, stores are also<br />
equipped with self-learning components<br />
and solutions that intelligently predict<br />
failure and trigger maintenance. This will<br />
achieve close to zero downtime and is<br />
not only good for the environment but<br />
also saves costs.<br />
Danfoss is currently part of a joint<br />
venture with scientists, innovators<br />
and retailers trying to transform<br />
supermarkets into energy producers.<br />
The Smart Store utilises<br />
the Internet of Things<br />
to link every system in a<br />
store, monitoring the<br />
performance of<br />
equipment, revealing<br />
opportunities to improve<br />
efficiency and ensuring<br />
ideal conditions for food<br />
in temperature-controlled<br />
environments.<br />
New technology will give<br />
supermarkets the ability to capture<br />
excess heat that they create, and then<br />
store it, reuse it in their own systems or<br />
by connecting to the local district heating<br />
grid, redistribute it to the surrounding<br />
community.<br />
“We believe by integrating cuttingedge<br />
technology, supermarkets are going<br />
to transform and become the centre of<br />
their communities.<br />
There are currently more than<br />
9 000 Danfoss Smart Stores worldwide,<br />
and we believe that these stores will<br />
provide both the food and energy<br />
needed for sustainable future growth,<br />
while also helping to reduce food waste<br />
in South Africa and around the world,”<br />
says Naidoo.<br />
www.danfoss.com<br />
www.fbreporter.co.za FOOD & BEVERAGE REPORTER | AUGUST <strong>2018</strong> 27
HOT TOPIC<br />
ACKERMAN TRASHES BAG LEVY<br />
In July, Pick n Pay became the first SA<br />
retailer to trial compostable bags as<br />
an environmentally-friendly alternative<br />
to plastic.<br />
The “not made from plastic” carrier<br />
bags were given free to customers at the<br />
V&A Waterfront store. Made from maize<br />
and potato starch, the compostable bags<br />
are designed to collect organic waste<br />
such as kitchen scraps and then added<br />
to a home compost environment. They<br />
break down after three to six months,<br />
compared to the reported 500 to 1 000<br />
years it takes for plastic.<br />
Compostable bags have already been<br />
rolled out across Europe, North America<br />
and Australia, as well as with retailers<br />
in Italy.<br />
Speaking at the trial, Pick n Pay<br />
chairman Gareth Ackerman said although<br />
much had been done to reduce plastic<br />
use, it was clear that more effort was<br />
needed to make an impact.<br />
“Sustainable solutions require all<br />
parties involved – retailers, government,<br />
plastic manufacturers, consumers<br />
and recyclers – to work together<br />
collaboratively – and well beyond plastic<br />
bags to all forms of waste.”<br />
Ackerman hit out at the the plastic<br />
bag levy, introduced in 2003 in an effort<br />
to make consumers think more carefully<br />
about their plastic bag usage, saying<br />
funds generated from the levy have not<br />
improved the environment and created<br />
jobs, as was promised at the time.<br />
“These funds need to be put to<br />
proper use – not as a tax collection<br />
mechanism but as a fully-funded<br />
programme to make a real environmental<br />
impact and create much needed jobs.<br />
We look forward to the completion of<br />
“Stop making consumers feel<br />
guilty and target the real<br />
culprits ... the food industry!”<br />
By Alan Todd<br />
All Told’s director of research<br />
Inspect the contents of an average bag of groceries and<br />
you will find that there is way more plastic around the<br />
products inside the bag than there is in the carrier bag<br />
itself. The plastic milk bottle, the plastic honey jar, the<br />
plastic bag of rice, the plastic-wrapped chicken and the<br />
plastic-wrapped cheese all add up to far more plastic than<br />
the plastic used to make the carrier bag.<br />
Why then is there such an uproar about plastic carrier<br />
bags? In order to solve the plastic pollution problem, it<br />
seems obvious to anyone who thinks about it that, in<br />
addition to making consumers feel guilty about using<br />
plastic bags, the product manufacturers need to be forced<br />
into using far less plastic in their product packaging.<br />
This would really go a long way to solving the plastic<br />
pollution problem.<br />
In the big picture, the pollution from plastic carrier<br />
bags is negligible compared to the pollution caused by<br />
the plastic in product packaging itself. If we’re honest,<br />
going after consumers to get them to stop using plastic<br />
carrier bags is nothing more than token gesture and<br />
blatant virtue signalling by retailers. If they were genuinely<br />
concerned about the plastic pollution problem, they would<br />
be going after the product manufacturers to force them to<br />
find alternatives to plastic packaging.<br />
Although it is vitally important for brands to<br />
demonstrate good moral principles, they need to do so<br />
in ways that are perceived not only to be admirable, but<br />
in ways which actually work. Being seen to be doing good<br />
things is not the same as doing good things. It does not<br />
take too long for consumers to realise when a brand is<br />
making shallow, sycophantic attempts to ingratiate itself<br />
to them rather than to make a real change. Ultimately, this<br />
kind of virtue signalling does much more harm than good<br />
to a brand’s reputation.<br />
Climbing onto bandwagons, echoing popular beliefs,<br />
groupthink and following the herd is not the stuff of real<br />
brand differentiation. This is because most brands are<br />
doing and saying these same things. Brands are only<br />
noticed and admired by consumers when they do and say<br />
meaningful, unique and different things. The ones who do<br />
this are the leaders and the rest are the followers.<br />
Undoubtedly, plastic pollution is a major problem,<br />
but cajoling consumers to stop using plastic bags will<br />
only solve a small part of the problem. For this reason,<br />
it is a useless way for any brand to try to differentiate<br />
itself. When all things are considered, tackling the plastic<br />
pollution problem in a big and meaningful way is the only<br />
way for a brand to achieve differentiation at the same<br />
time as actually helping solve a serious problem facing<br />
the planet.<br />
For consumers, it’s a case of “stop telling us how<br />
noble you are and start impressing us with some<br />
decisive action.”<br />
www.alltold.co.za<br />
28 AUGUST <strong>2018</strong> | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
HOT TOPIC<br />
AS PNP TRIALS COMPOSTABLES<br />
the Industry Waste Management Plans<br />
as requested by Government to better<br />
understand the roles of all parties<br />
involved in the waste industry.”<br />
He said during National Recycling<br />
Month (September), Pick n Pay would<br />
initiate the conversation with retailers,<br />
recyclers, manufacturers and the<br />
plastics industry on this issue.<br />
Pick n Pay has already committed<br />
to removing all plastic straws from<br />
checkouts and making only paper<br />
straws available at their cold-drink<br />
kiosks.<br />
The retailer will also reduce<br />
its packaging impacts through the<br />
increased use of recycled PET (RPET) in<br />
more of its own brand categories and<br />
already provides free plastic collection<br />
from their online customers’ homes.<br />
It is also introducing100% recyclable<br />
plastic bags in stores this month.<br />
PnP’s compostable bag ... but is this really where the problem lies?<br />
www.picknpay.co.za<br />
www.fbreporter.co.za FOOD & BEVERAGE REPORTER | AUGUST <strong>2018</strong> 29
Spotlight: mpact<br />
MPCSA OPENS REYCYCLING PLANT<br />
Although plastic is made from a<br />
non-renewable resource – oil – it’s<br />
easy to recycle and reuse. Plastic<br />
products manufactured by Mpact Plastic<br />
Containers South Africa (MPCSA) are<br />
produced from polyolefins, which contain<br />
no harmful toxins or heavy metals.<br />
Plastic products that are made from<br />
Polypropylene (PP), can take up 30 years<br />
to decompose and those manufactured<br />
from High Density Polyethylene (HDPE)<br />
don’t biodegrade easily,<br />
sometimes taking up to<br />
100 years. Thus, recycling is<br />
the most effective and<br />
efficient solution.<br />
The circular economy relies on<br />
innovative systems to transform and<br />
redesign waste, while minimising<br />
negative impacts on the environment.<br />
MPCSA supports the circular economy<br />
by practising and encouraging extended<br />
producer responsibility. In line<br />
with this committment, MPCSA<br />
has launched its first plastic<br />
recycling facility. The plant is<br />
situated at the company’s Brits factory.<br />
The facility has the capacity to recycle<br />
20 tons of plastic per day - 6 000 tons per<br />
annum, and this figure is expected<br />
to grow.<br />
www.mpcsa.co.za<br />
Plastic pallets & crates offer big advantages<br />
Among its wide range of products, MPCSA manufactures<br />
durable plastic crates and pallets. Although many companies<br />
are becoming aware of the benefits of using plastic pallets and<br />
crates, some still opt for wood which is normally cheaper. But<br />
plastic pallets and crates have myriad advantages:<br />
• Lighter in weight, saving transport costs<br />
• More durable than wood in certain environments like corrosive<br />
chemicals, high moisture, repeated washing<br />
• Products do not splinter making them safer to handle<br />
• No nails or screws, reducing rust and contamination<br />
• Made from HACCP-compliant materials<br />
• Easily cleaned<br />
• Uniformity for automated handling<br />
• 100% recyclable, giving a high scrap value<br />
• Little to no maintenance required<br />
As environmental concerns rise, demand for sustainable<br />
plastic pallets and crates is expected to grow rapidly, especially<br />
as global sustainability initiatives become increasingly mandatory.<br />
salesforce@mpcsa.co.za<br />
Atlantis: 021 573 9400<br />
Brits: 012 250 9100<br />
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EQUIPMENT<br />
Flexicon’s Roll, tip ‘n dump star<br />
A<br />
new TIP-TITE Drum Dumping System from Flexicon<br />
(pictured right) automatically rolls drums containing bulk<br />
material into position, dumps the material into downstream<br />
equipment and rolls empty drums out of the dumping station,<br />
allowing safe, high-capacity transfer from drums of all popular<br />
sizes weighing up to 340 kg.<br />
Once full drums are rolled onto the dumping station<br />
platform, a hydraulic cylinder raises and seats the drum rim<br />
against a discharge hood. A second hydraulic cylinder then<br />
tips the drum to an angle of 45, 60 or 90 degrees with a<br />
motion-dampening feature. At full rotation, the slide gate<br />
opens to allow controlled discharge of material into downstream<br />
process equipment.<br />
After the empty container is returned to its upright position,<br />
the rolling motion is reversed, and the container is halted in front<br />
of a pneumatically-actuated pusher, which transfers the empty<br />
drum to the return conveyor for removal. Meanwhile, another full<br />
drum rolls into position on the dumping platform.<br />
Photoelectric sensors located along the powered roller<br />
conveyor relay the position of empty and full drums to the system<br />
controller, which actuates the conveyor to advance full and empty<br />
drums upon completion of each dumping cycle.<br />
The system is also offered in high-lift configurations for<br />
dumping into elevated receiving equipment, and in open-chute<br />
and dust-free TIP-TITE designs for dumping of boxes, bins, pails<br />
and other containers.<br />
www.flexicon.co.za<br />
www.fbreporter.co.za FOOD & BEVERAGE REPORTER | AUGUST <strong>2018</strong> 31
INNOVATION<br />
BM FOODS GOES GREEN<br />
WITH CO2 COOLING<br />
In a move that marks a first in South<br />
Africa and which will dramatically<br />
reduce its carbon footprint, BM <strong>Food</strong>s,<br />
manufacturers of Mediterranean<br />
Delicacies, has opted for<br />
environmentally-friendly natural<br />
gas to keep its food cool.<br />
By switching to CO2-driven<br />
refrigeration, the Cape Town<br />
factory reduces any negative<br />
impact on the environment. This<br />
is in line with the Global Warming<br />
Potential (GWP) measure that<br />
allows analysts to calculate<br />
emissions from different gases.<br />
The GWP uses a score-type<br />
system to define what damages<br />
the environment and the lower<br />
the score, the better. In this case,<br />
CO2 has a score of 1 – compared<br />
to traditional refrigeration gases, which<br />
currently have a GWP score of 4922.<br />
Richard Drinkrow, MD of Mainstream<br />
Refrigeration, which supplied the<br />
refrigeration system, advises that CO2 is<br />
a natural gas that is recovered from the<br />
atmosphere and if there are any leaks,<br />
this simply returns to the atmosphere<br />
where it belongs. “CO2 was the original<br />
gas used in the 1930s, which was<br />
Rooftop view of BM <strong>Food</strong>s’ factory showing the<br />
refrigeration system that uses carbon dioxide.<br />
ousted for more modern gases, but the<br />
damage caused by traditional gases and<br />
other pollutants to the ozone layer and<br />
beyond, has resulted in increased global<br />
pressure to protect the environment.”<br />
According to Drinkrow, reverting<br />
to CO2 in refrigeration systems will<br />
assist in making small yet impactful<br />
improvements to our environment<br />
and for manufacturers like BM <strong>Food</strong>s,<br />
returning to natural gases as a<br />
means of refrigeration is taking<br />
a step forward for the food<br />
manufacturing industry.<br />
BM <strong>Food</strong>s CEO, Costas<br />
Vayanos, is more than satisfied<br />
with this innovation as it has<br />
cost-saving advantages. “We are<br />
now using 100% environmentallyfriendly<br />
gas, and as an added<br />
benefit we get free heating for all<br />
of our hot water requirements in<br />
the factory via a heat exchanger.”<br />
The factory no longer<br />
needs electrically-heated hot<br />
water cylinders in the facility, and<br />
combined with its 30% solar power<br />
solution, BM’s carbon footprint has<br />
reduced significantly. “We are highly<br />
motivated to be the South African leader<br />
in environmentally-friendly practices<br />
within the food manufacturing industry,”<br />
says Vayanos.<br />
www.bmfoods.co.za<br />
ID Logistics beefs up tech solutions<br />
ID Logistics South Africa has upped its<br />
game by adopting new technology to<br />
add value to its large FMCG and retail<br />
clients by installing a centralized control<br />
tower at its head office in Boksburg.<br />
Adrien Faye, National Transport<br />
Planning & Execution Tracking Manager<br />
at ID Logistics SA, has been responsible<br />
for rolling out and supporting similar<br />
projects for the global group in France,<br />
Belgium and China. “We started the<br />
planning for the Centralised Control<br />
Tower in South Africa in July 2017 and<br />
by January this year we had established<br />
our centralised transport planning<br />
department at our head office.”<br />
According to Faye, the major<br />
benefits of a centralised facility is<br />
visibility of the clients’ orders through<br />
its entire journey from collection to<br />
delivery, as well real-time track and trace<br />
capabilities, and effective monitoring of<br />
the drivers and vehicles. “This managed<br />
transport service means that we can<br />
orchestrate operations, and receive<br />
real-time analysis which can result in<br />
enhancements and cost savings. In<br />
addition, communication between all<br />
parties, including clients, has improved,”<br />
says Faye.<br />
During 2017, the company implemented<br />
ZENO mobile software, an<br />
online scheduler for same and next day<br />
planning of vehicles and deliveries, with<br />
built-in workflow management. “This<br />
helps to manage both the planning and<br />
execution with real-time events through<br />
the use of alerts, automatic adjustment<br />
of existing schedules following events.<br />
It integrates with the handheld mobile<br />
devices and backend financial system,<br />
which enables our mobile workforce to<br />
receive alerts, downloadable schedules,<br />
signatures-on-line, as well as a lot more<br />
functionality.”<br />
Hand-in-hand with ZENO, is the<br />
company’s optimisation programme,<br />
based on PLATO, which is a suite of<br />
enterprise-level planning software<br />
modules that provides transport<br />
management, route optimisation and<br />
resource utilisation.<br />
www.id-logistics.com/za/southafrica/<br />
32 AUGUST <strong>2018</strong> | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
Passionate<br />
about Plastic<br />
ABOUT US<br />
Mpact Plastic Containers South Africa (MPCSA) forms part of Mpact Limited, and is the leading supplier<br />
of plastic containers in the Southern African market. MPCSA’s primary competency is the manufacture<br />
of Plastic Containers, Jumbo Bins and Wheeled Bins using the injection moulding process. The company<br />
operates 14 injection moulders from 720 to 5,500 tons clamping force at facilities in Cape Town and<br />
Brits near Gauteng.<br />
WHY CHOOSE US<br />
• Onsite recycling facility which offers customers a buy back option for damaged crates.<br />
• Bespoke solutions offered to customers<br />
• Experts in new product development.<br />
For more information, visit our website or contact our offices<br />
Atlantis: 021 573 9400; Brits: 012 250 9100 •<br />
http://bit.ly/2Ag8kav; salesforce@mpcsa.co.za
BRIEFS<br />
ANDERSON<br />
CELEBRATES<br />
60 YEARS<br />
Anderson Engineering, manufacturers<br />
of customised stainless steel processing<br />
equipment, turns 60 this year.<br />
The company was founded in 1958<br />
to manufacture stainless processing<br />
equipment for the dairy industry, with<br />
their very first client being Clover in<br />
Durban.<br />
Within a few years the company<br />
developed a number of new and<br />
innovative solutions for other dairy<br />
clients. Today Anderson offers a full<br />
turnkey capability, finding solutions to<br />
the most complex of process<br />
manufacturing challenges.<br />
“For 60 years we have built a solid<br />
reputation of world-class engineering<br />
solutions, growing into the company<br />
we are today, with unlimited potential,”<br />
says Hans Coertse, owner and managing<br />
director.<br />
He adds that the anniversary<br />
marks a celebration of innovation,<br />
quality, outstanding workmanship and<br />
professionalism in the marketplace.<br />
www.andersoneng.co.za<br />
PETCO EXPANDS BOARD<br />
Industry players across the PET plastic value chain have affirmed their commitment<br />
to producer responsibility with three new appointments to the national PET Recycling<br />
Company (PETCO), with the entire value chain now represented on the board –<br />
from brand owners to waste collectors and recyclers. Nominated by the industry<br />
sectors they represent, the newly elected non-executive board members will serve<br />
a voluntary three-year term. They are, from left: Sustainability - Kevin O’Brien (risk<br />
and sustainability executive for the SPAR Group); Retail - Lisa Ronquest (head of food<br />
technology for Woolworths); Independent - Professor Linda Godfrey (CSIR principal<br />
scientist – waste research development and innovation).<br />
NEOGEN REBRANDS ITS<br />
CULTURE MEDIA BUSINESS<br />
Neogen Corporation has announced that<br />
its US-based Acumedia and UK-based<br />
Lab M products are being combined and<br />
rebranded as Neogen Culture Media.<br />
The new Neogen Culture Media<br />
product line will feature updated<br />
packaging and branding, an offering of<br />
chromogenic media, manufacturing sites<br />
in the US and UK, broader compliance<br />
with regulatory standards as well<br />
as a complete offering of traditional<br />
culture media that are essential to<br />
microbiological testing.<br />
“Neogen’s culture media products<br />
are used by leading scientists and<br />
researchers around the world in a variety<br />
of applications, including food safety and<br />
the production of vaccines,” says John<br />
Adent, Neogen’s president and CEO,<br />
adding that the global harmonization of<br />
the products under the Neogen Culture<br />
Media brand means customers will now<br />
receive the exact same formulation for<br />
the same product wherever they may be.<br />
As a company that develops and<br />
markets products dedicated to food<br />
and animal safety, Neogen’s <strong>Food</strong> Safety<br />
Division promotes culture media and<br />
diagnostic test kits to detect foodborne<br />
bacteria, natural toxins, food allergens,<br />
drug residues, plant diseases and<br />
sanitation concerns.<br />
www.neogen.com/uk<br />
VERDER PUSHES INTO KZN WITH PUMPSMITH<br />
Leading industrial pump supplier<br />
Verder has signed an exclusive<br />
distribution partnership with The<br />
Pumpsmith as part of the company’s<br />
long-term strategy to expand its<br />
footprint within the greater Kwa-Zulu<br />
Natal (KZN) region.<br />
“This was an important move<br />
for our business. Verder has a longstanding<br />
presence in KZN and - as the<br />
region is a key hub for growth – we<br />
recognised an opportunity to extend<br />
our offering in the area,” says Darryl<br />
Macdougall, MD Verder Pumps SA.<br />
Adds Mark Smith, Director of The<br />
Pumpsmith: “We are very excited<br />
about this partnership. Verder has<br />
a wide range of high quality pump<br />
products and solutions - and we look<br />
forward to working closely with the<br />
team from Verder on expanding their<br />
installed base within KZN.”<br />
Tel: +27 (0)11 704 7500<br />
Email: kirstin.adam@verder.co.za<br />
34 AUGUST <strong>2018</strong> | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
IT’S BIGGER<br />
& BETTER<br />
THAN EVER!<br />
Our <strong>2018</strong> Supplier<br />
Directory is packed<br />
with info on South<br />
Africa’s leading foodbev<br />
industry suppliers.<br />
This year’s 40-page<br />
edition has more<br />
categories, more<br />
companies. It’s got<br />
whatever you’re<br />
looking for, from<br />
ingredients & flavours<br />
to packaging and<br />
processing equipment,<br />
consumables and key<br />
industry services.<br />
If you missed the<br />
print edition, the<br />
Directory is always<br />
available online (a PDF<br />
file you can quickly<br />
download) at:<br />
www.fbreporter.co.za<br />
Get it at www.fbreporter.co.za<br />
www.fbreporter.co.za FOOD & BEVERAGE REPORTER | AUGUST <strong>2018</strong> 35
FILLING & CAPPING<br />
DINNERMATES<br />
Tel: +27 11 462 0020<br />
+27 11 032 8600<br />
Fax: +27 11 462 0032<br />
sales@dinnermates.co.za<br />
www.dinnermates.co.za<br />
Suppliers to the hospitality and<br />
food industries of quality portioncontrolled,<br />
chilled, frozen anddriedmeat products. Service<br />
excellence, innovation and flexibility give Dinnermates the<br />
edge in providing meat and chicken products tailored for<br />
special applications in the food industry<br />
PHT-SA TRADING<br />
INTERNATIONAL<br />
Tel: +27 861 777 993<br />
info@pht.co.za<br />
www.pht.co.za<br />
PHT, your partner for hygiene and technology, plans and<br />
offers hygiene, food safety and technology solutions for<br />
food and beverage companies of any size; personnel<br />
hygiene equipment, change room equipment, drain<br />
technology, cleaning machines, foam cleaning technology,<br />
consumable goods, ergonomic handling systems, doors<br />
and components, deboning conveyor and racking systems,<br />
stunning and slaughter systems, water treatment systems,<br />
smoking and cooking systems, wood, pan releasing agents,<br />
speciality ingredients.<br />
DIGITAL TECHNOLOGY<br />
MATRIX SOFTWARE<br />
Tel: +27 16 423 5537<br />
Fax: +27 86 605 5406<br />
info@matrixsoftware.co.za<br />
• Complete software solution<br />
for the food and meat industry<br />
• Full traceable stock control<br />
• Full MRP and traceability solutions<br />
• Specialists in meat systems (abattoir/debone<br />
/processing)<br />
• Retail point of sale<br />
• Scales, label printing and probes integration<br />
• Recipes and yield control systems<br />
• Integration with most known financial systems<br />
ADVERTISE IN<br />
OUR SUPPLIER SHOWCASE<br />
Email wendy@fbreporter.co.za<br />
Tel: 083 653 8116<br />
KRONES<br />
Tel: +27 11 065 5700<br />
Fax: +27 86 645 8119<br />
info@krones.co.za<br />
www.krones.co.za<br />
Krones plans, develops and manufactures machines<br />
and complete lines for turnkey installations of filling and<br />
packaging lines.<br />
Every day, millions of bottles, cans and speciallyshaped<br />
containers are handled on Krones lines producing<br />
beer, soft drinks, juices, water, spirits, wines and dairy<br />
amongst others. This is backed by worldwide 24/7 service<br />
support and expertise.<br />
Krones’ product portfolio covers: blow-moulding,<br />
filling and closing, aseptic filling, labelling, inspection and<br />
monitoring, cleaning, rinsers and pasteurisers, water<br />
treatment, packing, palletising, conveyors, processing<br />
equipment, syrup rooms, intralogistics, brewing<br />
equipment, information technology, PET recycling, factory<br />
planning, greenfield solutions, valves etc.<br />
AROMATECH FLAVOURS<br />
Tel: + 27 10 010 6147<br />
+ 27 11 452 1760<br />
admin@aromatech.co.za<br />
www.aromatech.co.za<br />
For the past 30 years, Aromatech has specialised in the<br />
development and manufacture of flavours for snacks.<br />
Today, besides snack seasonings, with the co-operation of<br />
some of the world’s finest French flavour chemists, we now<br />
offer flavours for the whole of the food, dairy, pharmaceutical<br />
and beverage industries.<br />
We are also able to offer single vitamins and vitamin<br />
pre-mixes, of the highest quality.<br />
Aromatech will not compromise on quality, and offer<br />
extremely competitive prices, low minimum order quantities<br />
and outstanding technical and personal service.<br />
We are passionate about what we do. Make us your<br />
next flavour partner.<br />
CAPE FOOD INGREDIENTS<br />
Tel: +27 21 789 1885<br />
Fax: +27 21 789 1233<br />
info@capesa.co.za<br />
www.capefoodingredients.com<br />
Formulations and technical assistance. Specialists in:<br />
• <strong>Beverage</strong>s - powdered and liquid, still and carbonated<br />
• Bakery - enzymes, pre-mixes, antioxidants, inclusions<br />
• Dairy - cultures, flavours, preservatives, AB Test Kits<br />
• Batch-packs<br />
• Sweetener blends<br />
We manufacture and supply flavours (sweet and savoury),<br />
speciality acids (Fruitaric Acid), colours (including natural) and<br />
a host of specialised ingredients. Factories in Cape Town and<br />
Nairobi, distribution throughout Africa<br />
36 AUGUST <strong>2018</strong> | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
INGREDIENTS<br />
PROCESSING<br />
LAKE FOODS<br />
Unit 2 Galaxy Office Park,<br />
17 Galaxy Avenue, Linbro Business Park, Sandton<br />
Tel +27 11 409 5000<br />
www.lakefoods.co.za<br />
Lake <strong>Food</strong>s is the exclusive representative for leading<br />
international manufacturers and suppliers of specialty<br />
ingredients and commodities, offering products and<br />
services into the dairy, beverage, wine, meat, poultry,<br />
bakery, health and nutrition industries.<br />
Offering a full service to their customers, Lake <strong>Food</strong>s<br />
has a well-equipped pilot facility at Linbro Park, Sandton,<br />
which enables the technical department to assist<br />
customers with new product innovation, development and<br />
product improvements. Products in our portfolio include<br />
bacterial cultures, enzymes, natural colours, test systems,<br />
phosphates, stabilisers, emulsifiers, baking powders, brines,<br />
spice blends, marinades and various other food ingredients.<br />
ELEAD PROCESSING SOLUTIONS (PTY) LTD<br />
Corner of Donkervliet & Vosmaar Street,<br />
Dal Josaphat, Paarl 7646<br />
Tel: +27 21 868 0095<br />
info@eleadprocessingsolutions.com<br />
www.eleadprocessingsolutions.com<br />
Elead Processing Solutions is a professional sales company<br />
supplying and supporting reputable processing machines<br />
and equipment across a wide range of industries, including<br />
fruit and vegetables, food, beverage and beer brewing.<br />
Our brand promise is a professional team that has,<br />
through selected partnerships and agencies, access to food<br />
processing technologies and experience spanning more than<br />
80 years.<br />
Elead Processing Solutions is also a proud member of the<br />
Elead Group of Companies.<br />
PACKAGING<br />
ELEAD PACKAGING SOLUTIONS (PTY) LTD<br />
Corner of Donkervliet & Vosmaar Street,<br />
Dal Josaphat, Paarl 7646<br />
Tel: +27 21 868 0095<br />
info@epsafrica.co.za<br />
www.epsafrica.co.za<br />
Elead Packaging Solutions is a professional sales company<br />
supplying and supporting reputable equipment for your<br />
liquid, solid, granular and powder filling, closures, labelling,<br />
conveyoring and end of line packaging needs.<br />
As the sole representatives of esteemed local and<br />
international brands, we supply our clients with the right<br />
equipment from start up to expansion of a plant.<br />
The representative brands are sold in more than 45<br />
countries worldwide to date and growing…<br />
Elead Packaging Solutions is also a proud member of<br />
the Elead Group of Companies.<br />
PRODUCT SOLUTIONS & SERVICE SUPPLIER<br />
CCS LOGISTICS<br />
PO Box 686, Cape Town, 8000<br />
Vrystaat Road, Paarden Eiland<br />
Cape Town, South Africa<br />
Tel +27 87 350 7350<br />
www.ccslogistics.co.za<br />
www.linebooker.co.za<br />
As the largest cold store operator in Africa, operating since<br />
1971 and a 100% subsidiary of the Oceana Group, CCS<br />
Logistics owns and operates eleven modern refrigerated<br />
facilities in the major centres and harbours of South Africa,<br />
Namibia and Angola. Collectively, CCS offer 140 000 tons<br />
of multi temperature controlled storage and handling from<br />
ambient to minus 60 degrees.<br />
Dynamic warehouse management systems<br />
incorporating radio frequency technology and integration<br />
capabilities support our range of services that include<br />
picking, blast freezing, bonded facilities, bulk vessel<br />
quayside operations and stevedoring. Customised<br />
services range from container consolidation, cross-docking,<br />
palletisation, transport and facilitation of clearing and<br />
forwarding.<br />
ADVERTISE IN OUR SUPPLIER SHOWCASE<br />
Email wendy@fbreporter.co.za Tel: 083 653 8116<br />
www.fbreporter.co.za FOOD & BEVERAGE REPORTER | AUGUST <strong>2018</strong> 37