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Food & Beverage Reporter August 2018

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

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