LETTER LETTERS TO THE EDITOR
WHAT IS MEAT? The debate rages on So, we received an insightful response to a recent letter to the editor regarding the use of meat related terms for protein alternatives, and it makes for interesting reading. Thank you to Francois Mellet for taking the time to lay out his thoughts on this issue.
1. What is meat? mainly voluntary muscles, fat, and connective tissue associated with muscle. Worldwide meat is the edible portions of bone, with various tissues such as Mechanically deboned meat and "offal" a slaughtered animal, also known as the nerve tissue, connective tissue, blood is excluded from this point of view. flesh of animals. Edible portions, in the vessels, residual blood, lymphatic order of deriving it in an abattoir, are: tissue, tendons, cartilage and fascia. 2. What did the old regulations • Hygienically collected blood. Some of these parts are further stipulate? • The internal part of skins, or the processed into blood pigments, blood Mincemeat was simply minced or complete skin in the case of pigs proteins, collagen and gelatine, the ground muscular tissue and nothing and poultry. latter two derived from skins, tendons, else. It had to contain 60% lean muscle. • Red offal, also known as organ meats, cartilage and bones. The regulations further differentiated namely tongues, livers, kidneys, hearts, Dressed carcasses sometimes between Processed Meat and spleens and lungs in some cases, tails includes the heads, kidneys and skins. Manufactured Meat. Processed Meat was in some cases, necks in some cases, as Every food product made from a meat (flesh) that underwent a process of well as brains and reproductive organs combination of the above is a meat cooking, curing, smoking and/or drying in some cases. product. There is a new world trend and had to contain at least 95% meat, • Edible casings derived from the to declare the meat content of a with a short list of permitted additives. digestive tract. product as the muscle content with a Manufactured Meat had to undergo • The dressed carcass, consisting of specified maximum amount of fat and at least one of the processes above in
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addition to mincing and/or grinding and 10 May 2019 anything goes for raw offal inside, stuffed into offal derived had to contain at least 75% meat. Due meat products; there are no regulations, from the intestines to make it a sausage. to the additional permitted ingredients only a draft. Minced meat is no longer Even more will be expected from in Manufactured Meat, it did not have simply ground meat. It may contain the consumer to know in future, i.e. to contain any animal protein or animal various additions and replacements the difference between a "raw banger, fat. An analytical nitrogen percent of meat proteins and fats. In the draft raw griller, raw braaiwors" and a "raw determination multiplied by 6.25 plus regulations on raw processed meat sizzler", not to mention the difference an analytical fat percent content had products the shrewdly named sausages between a "Ground Burger/Ground to add up to at least 75%. Very simple; are now also described, together Patty, Burger Patty/Hamburger Patty/ very concise. Vegan products covered. with a variety of raw meat patties and Meatball/Frikkadel, Value burger/Value If it looks like meat, it must provide the misleading names, making a distinction patty/Value hamburger/Value meatball/ same nutritional value as meat was the between minced and ground meat. Value frikkadel/Any other similar name, principle. This principle is still followed The English dictionary is being rewritten Economy Burger/Econo Burger/Economy for all emulsified meat products (Viennas right here in RSA. Tyrannosaurus Rex Patty/Econo Patty/Budget Burger/Econo and Polonies), but with a reduced total ate meat, flesh, 80 million years ago. It Hamburger patty/Budget Hamburger of the fractions to 60%. seems like by the year 2021 we are still patty/Econo meatball/Econo frikkadel/Any Certain raw meat sausage has had trying to figure out what that was. Wow, other similar name", quoted directly from separate standards since 1992 and has we can even take a vote that meat now the draft. not yet been repealed. This is a separate grows on plants. I know for sure that we We will have to wait for the gazette subject for discussion. Briefly, it was born would not be able to fool my friend T. Rex. version to start studying the differences. out of bad publicity on offal (or organ I may be wrong. The braai companion The current proposed values do not meats) in boerewors. A standard was "skilpadjies", liver wrapped in internal fat, correlate with any other country on this required for this sausage that was seen contains no meat according to the new planet and must have fallen from the as a uniquely South African high-quality draft regulations. It is fair to conclude sky or from another planet. I forgot to product made from muscle and fat that skilpadjies grow on trees without a mention that some of these products may only. This led to a definition of meat as doubt. Either way, they no longer belong be "Extra lean, Lean Trim, Extra trimmed pertaining to boerewors. This definition in the meat counter and they have to of fat or any similar wording"; "Lean, Trim, was erroneously interpreted as a new move to the fruit and veg section. It will Trimmed of fat or any similar wording", concise definition of meat applicable to take a while, the ones I know don't walk or "Regular", also quoted directly from the all meat products. Species sausages all that fast. draft, with two additional different word were thrown in as an afterthought with The motivation is clear: to link choices of the same. One has to assume a lower meat content than boerewors. deceptive names to ever declining meat that the word processor must have This in turn lead to shrewd creative content in meat products. It is not clear made a mistake, not the operator of the thinking to flood the market with cheap how this should be beneficial to the word processor. Or there may be valid braai wors and boeries. meat industry or the consumer. Most reasoning behind these additions for consumers still do not know that a raw the consumer to memorize. 3. What is the implication of the boerewors must contain 90% meat with As an industrial meat scientist, I repeal of the 1930 regulations? no offal inside, or that a raw beef (species) must say: "You've got me! Please help Since the unannounced repeal on sausage must contain 75% meat with no me out here?"
4 | MAY 2021 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za SANBWA
This month, we turn our focus to the bottled water industry and the South African National Bottled Water Association. SOUTH AFRICAN NATIONAL BOTTLED WATER ASSOCIATION (SANBWA)
1. When was SANBWA formed? SANBWA was formed in 1997 by several proactive water bottlers who recognised the need for the natural bottled water industry to set standards with which to regulate their industry. These bottlers researched the accepted norms, standards and government regulations of more established natural bottled water markets. This enabled them to provide input for new South African standards, in line with the European quality guidelines, with which to regulate and monitor the quality of local bottlers. This new South African legislation was published in the Government Gazette in July 2006 and promulgated a year later.
2. What is the purpose of your association? SANBWA’s vision is to be the leading authority and trusted champion of safe, healthy, legally compliant and environmentally responsible packaged water for human consumption in South Africa. Our mission is to ensure that the quality of members’ bottled water meets local legislation and internationally accepted standards, and to promote the SANBWA logo on a bottle as a seal of quality and safety to all stakeholders. At the same time, we work with our members to reduce the industry's impact on the environment, as well as continuously improve and conserve their predominantly ground water sources. We also promote consumer understanding of bottled water and interact with all stakeholders to promote SANBWA’s cause.
3.Who is covered by your activities? SANBWA is a broad-based association and has several different types of membership options. 4. What are the benefits of membership with The two main categories are bottler members your association? and affiliate members. Affiliate members can For bottlers include academic institutions, retailers and • The main benefit for bottlers of becoming a SANBWA companies providing products and services to member is that the SANBWA Bottled Water Standard ensures the bottled water industry. conformance to all legal, food safety and quality legislation FEATURED ASSOCIATION
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and best practice. For small bottlers, it additionally offers a The SANBWA Standard sensible system of progression while its compatibility with GFSI • In South Africa, bottled water is a food product category of standards ensures relevance for bottlers that would its own and is regulated by the Department of Health as like to advance to Quality Management Systems and such. The legislation (R718) was ratified in 2007 in line with Certification. Other benefits include cost savings, access to representations and recommendations from SANBWA, as well knowledge, industry promotion, industry representation, as international trends, and is among the most stringent and an industry voice. worldwide. But it is not the only legislation bottlers must For affiliates comply with. They also need to meet packaging and labelling, • While many of the activities listed above also have relevance environmental and product safety requirements, for for affiliate members, the benefit for affiliate members is that, example. The SANBWA Bottled Water Standard addresses by supporting the bottled water industry, the industry will all the current legislation and best practices for bottling grow and so, too, their relationship with it. water of all types in South Africa in one document. A pragmatic and useful tool, it benchmarks favourably against the Global Benefits specific to retailers, in addition to those Food Safety Initiative (GFSI) as including all the relevant control above, include: points of global standards such as BRC, IFS, ISO22000, SANS • The SANBWA Standard and audit is being benchmarked 10330, SANS 1049 and the NSF Beverage standards. against the GFSI standards used by the retail industry. Upon acceptance, SANBWA audits will complement the retail Email [email protected] if you are interested in industry’s programme. purchasing the SANBWA Bottled Water Standard. • SANBWA will provide technical expertise to keep the retail bottled water requirements updated for non-members that receive the CGCSA FSI audit. • SANBWA liaises directly with the Department of Health regarding legislation and classification of new category entrants. HOW CAN I JOIN? Email [email protected] if you are interested in • Retailers will be able to provide input into industry issues, joining SANBWA and would like to receive our prospective standards and legislation by serving on the SANBWA Standard member pack. Technical Advisory Committee. Find out more at www.sanbwa.org.za 5. Some interesting facts about your association. The SANBWA logo • For thousands of years, the San Bushmen used ostrich eggs as their containers for collecting and storing water. We believe the egg’s unambiguous and distinctive image not only symbolises our values of honesty and integrity, but the natural, safe content of the water and, crucially, its African origins. The SANBWA logo on a bottle of water offers the consumer peace of mind that the product is from a source that has been vigorously checked for the absence of contamination and pollution, that the bottling facility is hygienic and operated according to good manufacturing practices, and that the necessary procedures are in place to ensure the quality of the product. It also guarantees that the product is genuine natural mineral or spring water, and that the source is sustainable.
6 | MAY 2021 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
VIRTUAL WATER
By ANDREW MURRAY OUR WATER FOOTPRINT Essential to our understanding of global food security We use water when we shower or (as we are told to do regularly) wash our hands. We use water to wash our clothes. We consume water in a cup of tea or, given that food is largely composed of water, whenever we eat. However, the amount of water required to sustain us is much higher than the amount we use in these ways.
n 2008 Prof John Allen, a British geographer introduced the in it. Significantly, 1 litre of biofuel requires 9,000 litres of water Iconcepts of virtual water and water footprint. for its production. Virtual Water Water Footprint The virtual water content of a product is the volume of water The water footprint of an individual, community or business used to produce the product in various steps of the production is defined as the total volume of freshwater that is used to chain. The real water content is negligible compared with the produce the goods and services consumed by that individual virtual water content. or community or produced by the business. For example, it takes between 410 and 1,700 litres of water Thus, the water footprint of the USA has been calculated as to produce one kilogramme of maize, and between 11,000 10 000 litres per capita per day, that of South Africa as 4125, and 21,000 litres of water to produce a kilogramme of beef. and that of Bangladesh as 2500. The footprint of a nation or The range accounts for differing local conditions and different region may be either from local sources or imported. The water methods of production across the globe. A list of the average footprint of China is approximately 3500 litre per day per capita virtual water requirements for some food products is given in of which 7% falls outside of the country while 65% of Japan’s the table below. 3100 litre is “imported”. Just as there are net importers of Of course, it is not just agricultural products and foods that water footprint so there are exporters to balance the total can be measured in this way. It requires 4,100 litres of water, for usage. instance, to produce a cotton shirt (medium-sized, 500g) and Taking the analysis further, it requires 1 litre of water to 810 litres of water to make a disposable nappy. On average, a provide 1kcal (4.2kJ) of energy from a vegetable diet, and 1.1t passenger car has about 400,000 litres of water embedded 10 litres for 1kcal from a meat diet.
8 | MAY 2021 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za VIRTUAL WATER HOW MUCH WATER IS Implications for the Foodbev industry NEEDED TO PRODUCE So, what does all this have to do with the food industry? Quite a lot: 70% of all the water used worldwide is to produce foods. 1 hamburger We live in a world where 785 million people do not have access to managed safe drinking water, where excessive use of ground water is leading to diminished reserves, and where climate change is contributing to drought in some parts of the world. 2400 An understanding of the virtual water contents of crops will litres lead to decisions regarding the trade in agricultural products. A country which exports a million tons of maize is also actually exporting 90m cubic metres of water. Conversely, the country 1 glass orange juice that imports 1m tons of maize is, in effect, importing 90m cubic metres of water. The concept extends from the agricultural sector into the processing sector because it puts a value in 50 terms of water onto any spillage. Not only does the spillage have a cost in terms of virtual water, but also in terms of the litres water that is used to clean it up. A second aspect of the virtual water calculation that 1 glass of milk becomes important is the question of diet. We live on a continent where cattle have provided a system of wealth as well as providing an item of diet. Yet beef has a higher level of virtual 200 water per kilogram than almost any other foodstuff. Saving of water may indicate the need for a change to other meats or to OUR WATER FOOTPRINT litres a vegetarian diet. The necessity of saving water may also lead to an increase in the number of “eco-vegetarians”, those people 1 apple who are willing to change to a non-meat diet in order to “save the planet”. Essential to our understanding The concept of virtual water has its uses, but it also has limitations - it assumes that all sources of water are equal in 70 value; it assumes that other uses will be found for the water litres saved by not producing the crop, and it does not put a value on of global food security pollution. 1 orange Some water may of course be recoverable. The water used in any process may be considered as a mix of green water which is the rainwater that evaporates during production, blue water which is ground water that evaporates during production, 50 and grey water which is water that is polluted during litres production. The evaporation might be recovered in the form of rain and the polluted water might be purified for re-use. 1 egg Although some people would like to see the virtual water content of a product being shown on the label, this is not entirely relevant, because water in water rich countries such as New Zealand cannot be compared in value to that in countries 135 such as Namibia where water is scarce. Equitable access to litres water and use of water remains a complex subject but one on which all our futures depend. 1 potato Andrew Murray is a consulting food process engineer. Find out more at www.foodengineering.co.za
25 THE VIRTUAL WATER CONTENT OF SOME FOODS litres Product Global average of virtual water (litre)
1kg sugar cane 170 1 beef steak 1kg maize 900
1kg chicken meat 3,900 7000 1kg beef 15,500 litres 1 glass of beer (250ml) 75
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IS THE SA FOOD & BEVERAGE INDUSTRY prepared for water shortages? By HENNIE ROETS, Managing Director Inwaso, Innovative Water Solutions
During the past decade or so talk about a global water crisis and increasing competition and conflicts over water, one could easily get the impression that Earth is running dry. You could be forgiven for wondering whether there will be sufficient water to produce enough to eat and drink soon.
ruth is, there is enough water to Agriculture is both a major cause and Close to all irrigation water in SA is fresh grow food and provide drinking casualty of water scarcity. Farming uses water and little to none is cleaned for Twater for everyone. The problem almost 70% of all water, and up to 95% re-use. Water is often used inefficiently is the quantity of water that is required in some developing countries. Water in the food value chain. Key decisions for food production. We need more and is infinitely re-cyclable, and only a few such as site selection, technology to be more water for more and more food agricultural applications require potable implemented and the choice of suppliers production. The way people use water water. To “just treat effluents enough” for are frequently made without considering in agriculture and food processing is irrigation purposes is a major opportunity the impact on water resources, especially the most significant contributor to the for South African food producers by re- when water is not a limiting factor either degradation of the ecosystem and to using cleaned effluents. in quantities and/or in price. If the smart water scarcity. This problem requires Seth Siegel* uses the water strategy use of water is considered, production urgent attention from the government applied in Israel as the basis for his of more food with less water will be institutions responsible for putting award-winning book, “Let there be possible. In addition, applying clean policies in place, producers of food and Water”. He quotes some interesting water technologies also protects the from the rest of the population as we are statistics pertaining the strategy used environment. all consumers of food and water. to change Israel form a water scarce country to a country that produces Local water prices set to soar Crisis? What crisis? enough water for sustainable economic Water prices are expected to increase If there is plenty of water for drinking development AND export. Today, more dramatically in SA to follow worldwide and growing food, then what is the crisis than 70% of all water in Israel is recycled, trends. It is expected that the relevant all about? Global food production has and more than 90% of all irrigation government departments responsible outpaced population growth during water is “previously used water.” Israel is for water management will set stricter the past 30 years. It is estimated that now the most efficient water-utilisation compliance criteria and more rigorously agriculture will have to feed another 2 country in the world. police effluents and apply the “polluter to 3 billion people in the next 50 years, The re-use of water is a major pays” principle. The impact on water putting additional pressure on water shortcoming as well as opportunity in users will be aggravated by “water resources. the food & beverage industry in SA. shedding” that will have particularly
10 | MAY 2021 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za FOOD SECURITY
negative implications for the food and Business as usual is no longer an option. key consideration of the investment beverage industry. Food and beverage manufacturers community. Treatment of effluents from food and must embrace sustainability in their beverage plants for re-use will and should planning, support new ideas to better become a major focus in the near future. manage resources and prepare for a References: *Siegel, Seth. Let there be water: New, exciting technologies are emerging time, soon in some cases, when effective Israel’s solution for a water-starved world. and developed to apply in this industry. resource management will stand as a Thomas Dunn
IMPROVING SOUTH AFRICA’S FOOD SECURITY
outh Africa ranked 69 out of 113 countries in the recently released S2020 Global Food Security Index (GFSI) report after being ranked two places higher last year. The country’s top score was 72.4% for food quality and safety, followed by affordability at 63.1%, availability at 49.5% and the lowest score at 49% for natural resources and resilience. Positively, South Africa ranked number one out of the sub-Saharan By UNATHI countries when it came to the quality and safety of food. This is incredibly important MHLATYANA, to McCain with its food being harvested MD at McCain Foods locally at its peak and then snap-frozen South Africa Solutions within hours to maintain freshness and lock in nutrients. Although freezing is a safe way of to emphasise that all stakeholders It is, therefore, alarming that the preventing bacterial growth and enzyme are responsible for food safety; this index scores South Africa below 50% activity, there are still challenges that must underpin the culture of any for natural resources and resilience. At need to be addressed in the industry food company. Therefore, staff should McCain, we procure our products from to ensure the utmost food safety and be regularly trained and all parties over 100 farmers who plant over 4 500 quality. One hurdle is temperature in the supply chain need to ensure hectares of potatoes annually. As such, abuse, which happens when there are compliance. This is why McCain conducts we have made it our mission to improve breaks in the cold chain resulting in the unannounced independent third-party our sustainability practices; clear goals product undergoing cycles of defrosting inspections of facilities as well as have been set, which need to be achieved and refreezing, leading to quality audits of food safety and quality by 2025. deterioration and in extreme abuse, management systems. However, like food safety, protecting mouldy products. When it comes to affordability and our environment is everyone’s To produce safe food products, availability, we know that the COVID-19 responsibility. This is why we work with robust food safety programmes that pandemic has exacerbated hunger and our growers to implement sustainable ensure compliance with physical, malnutrition in the country. It is crucial regenerative agriculture practices chemical and microbiological factors for the public and private sector to as well as transferring technologies are vital. Along with this, it is essential to work together to minimise the plight of such as integrated pest management, establish temperature abuse projects to those suffering. One way to do this is by decision support systems for disease understand, detect and mitigate the risks minimising food waste and establishing management, soil management, seed related to this. Optical sorting and defect projects to deliver nutritious food to cutters and storage practices. detection equipment can also identify those that need it. If we are to improve our ranking foreign material and remove it from None of this would be possible in next year’s GFSI report, it is key for the product. without our thriving agricultural industry our industry to band together and The Global Food Safety Initiative in South Africa. It is important to note, further improve food safety and quality (GFSI) defines a food safety culture as however, that planet-friendly farming compliance, establish ways to end “shared values, beliefs and norms that practices are key to ensure that our hunger in our country and commit to affect mindset and behaviour towards biodiversity is protected, and we can sustainable agriculture practices to food safety in, across and throughout continue to grow and produce food for ensure that we can provide for future an organisation”. As such, it is important the country. generations.
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BE A DAIRY AMBASSADOR The Consumer Education Project of Milk SA Being in the food industry means that we are often confronted with the ignorance of the consumer – they simply do not know enough about the food they eat.
A FUN FACT: Question: How many almonds are used, on average, to make a litre of almond ‘milk? (Multiple choice, one answer) a) 7 Almonds b) 15 Almonds c) 50 Almonds d) 75 Almonds
phase, attractively colour coded per grade, comprehensive and easy to understand. These free resources are easily integrated with the teacher’s lesson plan. From Grade R – grade 3, children are taught the journey of milk from farm to fridge. Older children Grade 5 & 6 are his means that they often believe the including mothers, dieticians, teachers taught Guidelines for healthy eating. wrong things touted by media and and teens as some of the key groups to The media needs constant education Tsocial media platforms. Well, we can influence. to ensure false news is not disseminated. throw up our hands in dismay while the Add the Six focus messages that the The CEP issues media releases and facts about our products go un-shared or consumer should know: Growth, Muscle general handouts to keep the facts we can do something about it. And this development, Skeletal health, Weight straight. is exactly what the Consumer Education management, Fat content and the The CEP social media programme Project of Milk SA is doing – educating Nutrient rich goodness of dairy and you has grown significantly to ensure the consumer. have the makings of a great campaign. there is science in the hands of the The “Rediscover Dairy” project Any informational campaign must consumer. The target market for started in 2008 with the mandate to provide content that is Accurate, Useful this “Dairygivesyougo” programme inform consumers of the health and and Credible. The CEP provides this is teenagers to promote healthy nutritional advantages of milk and other content in packages that are suited to development of bones during the crucial dairy products, without eroding the the target audience. From evidence bone-building years. This is done by marketing activities of any firm in the dairy -based reviews to clinic educational fun social influencer campaigns and Tv industry that are aimed at differentiating posters, the CEP aims to educate advertisements. its products from that of competitors”. dieticians who advise the public on all The CEP is constantly evolving to According to Christine Leighton, the CEP the different dairy products and dairy help defend dairy nutrition and help fight project leader, “Your organization can health benefits. myths in the market/ misperceptions benefit by using the content developed Education can never start too of dairy. These include banting and by the Consumer Education Project of soon and the Dairykids programme is other fad diets, including helping to turn Milk SA”. designed to teach children about dairy patients from milk alternatives back to Communication is key in educating the products. This online school programme milk by providing the correct nutritional consumer but first one must identify the is for the TEACHER and is aligned with information. target markets and package the messages the Department of Basic Education’s Follow RediscoverDAIRY on they need to know. The “Rediscover Dairy” curriculum. There is material for social media or contact them on
campaign identified a range of audiences Foundation phase and Intermediate [email protected]
contain less than 3.0g of protein per cup. Read before you drink. you before Read cup. per protein of 3.0g than less contain
Answer: Answer: On average only 7 almonds per litre. Cow’s milk contains 8.g of protein per cup. Most plant based beverages (excluding Soya) Soya) (excluding beverages based plant Most cup. per protein of 8.g contains milk Cow’s litre. per almonds 7 only average On
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PURA SODA INTRODUCES 400ML PET BOTTLE
South African soft drink brand, PURA Soda, has launched its perfect serve 400ml PET bottle, making its 100% recyclable packaging more convenient for ‘on-the-go’ consumers that are seeking a healthier hydration fix that they can take anywhere. Consumers are looking for healthy options that do not compromise on taste, while offering the nutrition and convenience that they are seeking. They also care about a business’ integrity and values and want to leave a positive impact on the world and as a result, make more conscious purchasing decisions. “At PURA Soda, we’re constantly looking for ways to add value for our customers and be a more of a customer-centric company,” says Greig Jansen, CEO of PURA Soda. “From our research, we realise that consumer demand for natural, healthy and convenient on-the-go products has become pervasive. WATER GAINS BEVERAGE We know that shopping habits have evolved where consumers want to get in and out of stores quickly – which makes convenience so important.” MARKET SHARE “More specifically, on-the-go packs need to fit consumers’ individual habits and lifestyles,” he continues. “Consumers are While the demand for sugar-laden soft drinks has been in steady always on the move today, picking up their favourite beverages decline over the past few years, the opposite has been true and consuming them on multiple occasions. We know that for the sparkling water category. As consumers seek healthier packaging plays a crucial role such as being sturdy and re- water alternatives, A1 Fruit Water - a premium natural sparkling closable, and our bottles are 100% recyclable. PURA Soda is fruit water with zero-calories - has rapidly begun to steal market also an active member of Clean C, and we are involved in local share on SA shelves since launching in Q3 of 2020. downstream recycling and urban greening.” Globally, brands in the sparkling water category are experi- PET bottles are made of one of the few polymers that can be encing strong growth and South Africa is on the same course, recycled into the same form – a new beverage bottle – again and due to the rise of health-conscious consumers in the country. again. This neatly closes the recycling loop and enables “cradle In fact, according to beveragedaily.com consumers do not only to cradle” packaging solutions. Prized for its strength, thermo- want to drink products low in sugar, but they are looking for stability, and transparency, PET is a popular choice for packaging ingredients with health benefits. and is inexpensive, lightweight, resealable and shatter-resistant. Research from The International Food Information Council Jansen explains “As we continue to look at innovative ways to Foundation’s (IFIC) 2020 Food & Health Survey, conducted in April 2020, showed that nearly 1 in 10 consumers (9%) follow a reduce our carbon footprint, the new design will be available as clean-eating diet and 74% are cleaning up their beverage selec- a 400ml PET bottle that is more convenient for our customers.” tion by limiting and avoiding sugars in the diet. Through A1 Fruit The product will be available in six flavours, with 65% less sugar Water’s own market research it was found that from a sample of than most other soft drinks, no animal by-products, natural 1000 South African’s - 9 out of 10 say they are happy to pay for flavours and no colourants. sugar-free, preservative-free and 0 calorie drinks. Last year, A1 Fruit Water officially launched in the country, For more information visit https://livealittlepura.com with their range of natural sparkling waters, infused with real Af- rican fruit. The natural sparkling fruit water range comes in three flavours; Mandarin, Lemon, and Grapefruit. Produced in South Africa, the offering is a healthy option for hydration; and is the only offering on shelf that can hold a claim to be sugar-free, vegan accredited, gluten free, diabetic friendly, 0 calories, sweetener and preservative-free. The natural fruit infusion and flavours found in A1 Fruit Water are captured as a byproduct during the fruit concentrate manufacturing process, which is how the natural flavours are infused into the sparkling water range. As a brand, A1 Fruit Water answers the sustainability call to live local and support local. A1 Fruit Water works with farming partners who are located in the sub-tropical mango and citrus producing region of Hoedspruit in the north of the country. Here, the supply chain and local factories are assisted by A1 Fruit Water through their purchasing of the byproduct from the fruit concentrate manufacturing process and thus push the supply and demand for fruit produce in the area. www.a1fruitwater.com
14 | MAY 2021 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
SMT LABS
Expert Opinion THE CYCLE OF SALMONELLA IN THE POULTRY INDUSTRY By DR C SWART, Quality Manager, Bloemfontein Branch
Salmonellosis is a major public health concern worldwide and continues to have a serious economic impact on the global poultry industry, with South Africa being no exception. Unfortunately, control and eradication of Salmonella is complicated due to the numerous potential sources of contamination in the poultry industry. While all sources of Salmonella are potentially important, it is necessary to be able to determine the relative importance of each source based on specific environmental conditions and the management thereof.
he poultry industry has various in each area of the process have their Stages in the Poultry Industry production areas that contribute own set of knowledge and opinions on The main different stages of the poultry Tto the final product, which means where and how Salmonella contamination industry are depicted in Figure 1. For that contamination can happen at any of originates in the poultry industry. each of these stages, there are specific the stages in the process. Unfortunately, This document aims to combine risk points that must be monitored to there is considerable controversy the knowledge of various experts to ensure that Salmonella is controlled in surrounding the source of contamination. determine if a joint strategy can be the most effective way. The suggested This makes it difficult to have a clear created for the control of Salmonella in test matrixes and where to test are listed strategic plan to control Salmonella, which the poultry industry. for each of the stages, also including the is worsened by the fact that experts feed mill (Table 1).
FIGURE 1: STAGES IN THE POULTRY INDUSTRY
1 Breeders 5 Further processing plant Feed, FEED Breeding flock: Water raw materials MILL Dust Product Finished feed Bootswabs Environmental Truck swabs Droppings monitoring
MARKET Dust Water Fluff Product Water Truck swabs Primary Feed Environmental monitoring Dust Meconium Breeder Feed Company Dead in shell embryo Water Environmental Bootswabs monitoring Chicken Box Dust swabs Cloacal swabs Droppings Culls at 20 weeks First week mortalities Human rectal swabs 2 Hatchery 4 Processing plant/abattoir 3 Growers
16 | MAY 2021 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za SMT LABS
TEST MATRIX WHERE/WHAT TO TEST TEST MATRIX WHERE/WHAT TO TEST
Feed Mills GROWERS
Feed raw materials 25 - 750g raw material Boot swabs Chicken houses
Finished feed 25g feed Rectal swabs Human rectum
Truck swabs Feed chute Dust Dust on fans, equipment, etc
BREEDERS Chicken box Dust swab from inside of nest box
Dust Breeding flock houses Dust swabs Floor, walls, fans
Boot swabs Feed 25g feed from silo Droppings Chicken sheds/houses Water Borehole and chicken house water Hatchery First week mortalities Spleen, yolk sac, caecal tonsils
Fluff Hatchers per flock Cloacal swabs Dry swab of cloaca of bird
Dust Droppings Chicken sheds/houses
Dead-in-shell embryos Embryos in eggs Culls at 20 weeks Spleen, oviducts, caecal tonsils, liver
Water Borehole, water going into hatchery PROCESSING PLANT/FURTHER PROCESSING PLANT and used setters Truck swabs (only Trucks Dead-in-shells Unhatched eggs processing plant) Meconium Fresh meconium from day old chicks/ Environmental swabs Equipment, drains, critical areas on chick tray liners Water Hand wash basin, Water used to spray birds, spin chiller SMT Labs Our laboratories focus on providing Product Processing plant: Neck skins in various accurate results in the shortest possible stages of production, final product time, providing you with early warning Further processing plant: ingredients, and more effective treatment of final product flocks. We walk the extra mile for your convenience! Why not walk with us? smtlabs.co.za/salmonella/
FOOD SAFETY
It goes without saying that the COVID-19 pandemic has had a huge impact on the operation of the Mountain. With waste than previously. The current challenge is the recycling lockdown measures curbing numbers of guests, curfews of the aluminium foil containers that meals are now served in. affecting operating hours, buffet type meals been forbidden According to Marie Abraham, the Mountain’s environmental and international tourists unwilling or unable to make the officer, although recycling is possible, compostable plates are still trip, there have been significant changes in the last 12 the best. The restaurant does not sell cans and you are served months. The cable car was re-opened on 1 September all beverages in a compostable cup. “These do cost considerably 2020 with strict COVID 19 safety protocols, but the low more, but once we explain to people that we would need to use number of visitors has resulted in reduced staff shifts and a million litres of water to wash the dishes, they understand” shortened operating hours. commented Eugene. “We hate straws and have banned them from the mountain, we have paper ones but even those you have to pay for. We really don’t want straws on the mountain as they do get into the environment.” The challenges of stock control at a tourist It was a fascinating morning chatting to the team and destination understanding some of the food safety challenges they must “The weather is the single biggest contributing factor to how handle every day. The next time you visit (which you definitely much food we prepare.” says Eugene, “This can change so should), remember that everything that goes up must come quickly in Cape Town and you can have 500 people arrive in down. One of the perks of the job – the most beautiful office in 5 minutes.” The head chef must continuously keep a look out the world. the window to check the length of the ticket queues. “Our suppliers deliver daily, often several times a day in peak season References: https://www.news.uct.ac.za/article/-2015-03-09-33-cool- as we have very limited storage space to ensure we only use the facts-about-table-mountain freshest ingredients, but it can be a real challenge.” The change to frozen meals has made a significant improvement to stock management and the installation of a new freezer ensures food safety.
Food safety programmes The Table Mountain Food & Beverage team is supported by external food safety audits by a local service provider. Food samples and hand swabs are also taken regularly. Every meal must be transported up the mountain in the cable car. A goods lift hoists the insulated boxes up to the cable car and temperatures are checked at the bottom and the top to ensure the cold chain is maintained. “Everything we use on the top has to be transported from the bottom which can be a challenge in peak times as we have to use the same cable car as we would use for guests. Guests may have to wait for us to take more food up during peak times, but this is to ensure the food is not compromised for their safety, “stated Eugene.
Food waste and the drive to be sustainable Production kitchen. The change in the menu due to the COVID-19 restrictions has had a promising impact on the reduction of food waste. Eugene and his team are reporting up to one third less food
We take recycling seriously. Cook, chill freeze.
www.fbreporter.co.za FOOD & BEVERAGE REPORTER | MAY 2021 | 19 HAND SANITISER
Hand sanitisers must comply with THE NEW SANS 490
By LINDA JACKSON, Director, Food Focus
There is a South African standard for alcohol-based hand sanitisers. The newly updated standard has additional requirements, and you are advised to ensure your suppliers comply with the following.
• The updated new standard applies to liquids, gels, foams, and A product may not display the SABS logo unless the product aerosols. has been verified by the SABS laboratories. • The minimum allowable concentration of alcohol has been set • The product’s packaging will need to meet the following at 70%, if ethanol, isopropanol, or n-propanol are the main requirements and contain the following information on ingredients and 60% alcohol content is required if there are the label: other active ingredients. • Mandatory warnings (flammable, do not ingest, store below • The new standards also prohibit certain ingredients, and certain temperature) these banned solvents include: • Expiry date • acetone (propanone) • Type of sanitiser (liquid or gel) • methanol • Mass or volume (generally ml) • methylated spirits • Percentage of alcohol • Products submitted to SABS for testing in accordance with the • A statement that it is a “disinfectant alcohol rub” newly amended SANS 490 will be studied for approximately • Registration number and address of the manufacturer 20 days. This is to ensure that the manufacturers’ evidence • Ingredients and type of alcohol proving that their alcohol-based sanitisers are efficacious until • Batch number and manufacture date the date of expiry is valid. • Instructions for use • Official certification of the alcohol-based sanitiser – Although these new standards have been issued by the which will bear the ‘SABS Approved’ Mark Scheme can South African Bureau of Standards (SABS) in response to the take approximately three months. Ensure you verify the Covid-19 pandemic, they are not legal requirements, and you authenticity of the documents submitted by your supplier. will need to specify compliance with this standard to your suppliers. Due to a rise in consumer complaints and concerns, the Why don’t you audit the next bottle of bureau has amended the South African National Standard sanitiser you see? (SANS) 490 approval criteria which is specific to alcohol-based We did and there are more nonconformances than compliant sanitisers for the purposes of disinfecting. This was done in products. Proceed with care and make sure you wash your consultation with the South African Health Products Regulatory hands regularly anyway. Authority (SAHPRA) with international guidelines set by the World Health Organisation (WHO).
20 | MAY 2021 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za MUFFINS MARVELLOUS MUFFINS
With Winter knocking on our door what better to keep those winter blues at bay with a range of Anchor’s Specialty Ingredient Premixes. They have some tantalising options available for the cooler winter months, including:
MARVELLOUS MONDAY: WHOLESOME WEDNESDAY: Anchor French Onion Bread Mix Anchor Multi Cereal Bread Mix Aromatic and delicious crusty bread, pump and flavoursome This is a wonderfully crusty hearty, light and fluffy multigrain with chunky onion pieces, this will tantalise and thrill your taste sandwich bread, filled and topped with multi-grains. Its light buds. Freshly prepared from your favourite retailer for your and fluffy texture, combined with fibre promotes digestion and pure eating pleasure. This could be served with a warm and wholesome goodness. This paired with a noodle soup is great nourishing bean curry. for the soul.
TREMENDOUSLY TASTY TUESDAY: THRILLING THURSDAY: Anchor Mielie Bread Mix Anchor Jalapeno Bread Mix Get transported back to grandma’s kitchen with this comforting Our fresh crusty Jalapeno bread is a vibrant, delicious, colourful and traditional mielie bread. Delicious and creamy with a gen- spicy bread. This truly unique bread is colourful with a rich taste erous amount of crushed, sun ripened golden mielie grits for a of roasted pepper with a good heat. Our distinct blend of spic- memorable taste. A perfect addition to a Tomato Bredie es, seasoning and Jalapeno peppers are rich with an earthy good heat. Complimentary to a spicy stew.
www.fbreporter.co.za FOOD & BEVERAGE REPORTER | MAY 2021 | 21 VERDER
CHOOSING THE RIGHT PUMP for smooth vinification
By DARRYL MACDOUGALL, Managing Director, Verder Pumps South Africa
The local winemaking industry is not only a source of national pride, but a key economic contributor. Over the last 25+ years the industry has grown significantly; and by 2019 approximately 300 000 people were employed directly and indirectly within the wine industry, with exports reaching 320 million litres, representing approximately 50% of locally produced wines.
owever, winemaking, like many industries, faced a Hgruelling year in 2020 – not least of all due to the impacts &PROCESSING of the COVID-19 pandemic on lockdowns, bans and subsequent restrictions on the sale of alcohol locally, reduced export trade volumes and ongoing supply chain disruptions. Such widespread market disruption in the wake of the pandemic has led many winemakers to rethink and restructure their plans from even 24-months ago, where maintaining business continuity and sustainability have become more the order of the day. From mass to micro-and artisanal winemakers this has placed a lean, flexible vinification process as the engine of a successful operation. Processes need to be reliable and repeatable to accommodate; perishable ingredients, storage, short-lead times for retail clients and, of course, maintain impeccable standards of hygiene throughout vinification processes to guarantee product quality and the signature taste of each product. PACKAGING
22 | MAY 2021 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za VERDER
To produce high-quality products With this in mind, the pumping due to longer lifecycle of the pump and consistently, and reduce waste solution should be selected based on flexibility to replace ancillary equipment CHOOSING THE throughout the production process, specifications such as: such as parts or pipes, for example requires machines and equipment • Reduced product losses due to leaks or • Ease of disassembly and reassembly that are 100% fit-for-purpose, all while product damage because of how well for access for maintenance, as required allowing for optimum production the pumps seals To be assured of the quality of RIGHT PUMP performance. And, while understanding • Cleanability and the solutions ability equipment, winemakers should look to the technical details and implications of to perform optimally while still a trusted and reputable brand that can selecting the right pumping solutions handling the products with care and offer a wide range of long lasting, cost for specific use applications can be meeting today’s clean in place (CIP) effective advanced and integratable, for smooth vinification challenging, it is an important purchase and sterilisation in place (SIP) hygiene fit-for-purpose pumping solutions. decision as continued and sustainable standards optimum production performance of a • Cost effectiveness through proven Reference: By DARRYL MACDOUGALL, Managing Director, Verder Pumps South Africa winery is dependent on the longevity of operational efficiency, and * Wines of South Africa: https://www.wosa. the equipment. • Lower total cost of ownership (TCO), co.za/The-Industry/Overview/
TOO MUCH NOUGAT AND NOT ENOUGH TIME Our Nougat feature has been postponed for this month, but will be coming soon!
www.fbreporter.co.za FOOD & BEVERAGE REPORTER | MAY 2021 | 23 HEAT AND CONTROL TURNKEY UPGRADE for Cheese Processing
Urschel’s Affinity® Dicing range offers dairy processors high performance dicing precision for slices, dices, crumbles, granulations, and strips. Following the success of the Urschel’s largest cheese dicer in the range, the new Affinity Integra-D Dicer produces precision small to mid-range cut sizes and is a scaled down version of the larger Affinity Dicer.
he Integra-D's turnkey approach fits easily into production lines and is designed to T replace in-line RA series machines. It offers processors a beneficial upgrade with the ultimate in sanitation, a larger infeed, larger impeller case, &PROCESSING newer design, and potentially 20 to even 50 percent higher capacities. “Following the success of the large Affinity® cheese NEW dicer, the new Integra-D offers cheese processors all of the advantages in a scaled-down footprint. Updating a line could not be easier, and the benefits derived from higher yields are a bonus,” says Heat and Control features continuous operation for uninterrupted General Manager – Africa, Jeff Rossouw. production. “Superior sanitation, quick part changeovers, and heavy duty are terms customers use to describe the How Does It Work? new Integra-D cheese dicer,” says Jeff Rossouw. This high-performance dicer offers simple operation at the As the Global Leader in Food Cutting Technology, push of a button, and easy to follow steps for maintenance Urschel is the #1 best-selling provider of industrial food and changeovers. The new three-dimensional dicer cutting equipment in the world. Urschel is sold exclusively accepts product up to 120 mm and product is delivered to in South Africa by Heat and Control. Visit a Heat and a feed hopper and enters a rotating impeller. Centrifugal Control test facility for a free demonstration or contact force holds the product against the inside of the case. Heat and Control South Africa on +27 21 948 5934 or Impeller paddles carry the product past the slicing get in touch via [email protected] or knife and an adjustable slice gate at the top of the case www.heatandcontrol.com determines the slice thickness. Slices pass between the rotating feed drum and feed spindle and then enter the circular knives where they are Established in 1950, Heat and Control is a privately- cut into strips. The strips pass directly into the crosscut owned company with a global team that has built an knives where the final cut is made to create a precision extensive knowledge bank and developed a wealth of dice. The stripper plate removes product from the spaces experience and expertise. Access to production and between the circular knives and acts as a shear edge technical support from a network of engineers, food for the crosscut knives. Strip cuts can be produced by technicians, field service technicians, skilled trades removing the crosscut knife spindle. people, and support teams provide food manufacturers With similar characteristics as the large Affinity, it with confidence to achieve production goals. effectively processes all types of cold-temperature cheeses Discover more at www.heatandcontrol.com including high-fat or imitation varieties. The machine PACKAGING
24 | MAY 2021 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za PACKAGING TURNKEY UPGRADE PRODUCTION OF FOOD for Cheese Processing PROCESSING AND PACKAGING MACHINERY decreased in 2020 for the first time after the financial crisis
Since the financial and economic crisis, another. Manufacturers of packaging machinery, meat there has only ever been an upwards processing machinery and bakery machinery recorded downturns of 5 to 6 percent. Confectionery machinery trend for food processing and packaging was down by 24 percent, and brewery machinery saw a 38 percent drop in exports. However, the reference machinery. In 2020, the 10-year growth values of the previous year were also exceptionally high phase in this mechanical engineering in these two sectors. The severe impact on the brewery machinery sector is also directly related to the limited or sector came to a temporary end with a complete standstill of business activity in the hotel and catering industry as a result of the Corona crisis. decrease of 9 percent to 13.9 billion euros. From a regional point of view, foreign shipments of food processing and packaging machinery decreased &PROCESSING he drop in production doesn’t come as a in almost all economic regions in 2020, except of North surprise, as 2019 was an exceptionally strong America. In particular, deliveries from Germany to the "Tyear for our industry. Even without the Corona USA increased by 8 percent to over 1.2 billion euros. pandemic, we would have probably only just exceeded Positive impetus also came from important individual this high level," explains Richard Clemens, Managing markets, such as Russia, Mexico and China. Director of the VDMA Food Processing and Packaging However, deliveries to the EU-27 as the most Machinery Association. important sales region dropped by 15 percent. Exports In the packaging machinery sector, production to Asia also decreased by a significant double digit dropped by a total of 8 percent to 6.7 billion euros. In percentage. food processing machinery, the change rates varied in the individual subsectors. Production of meat processing Outlook machinery slightly increased to over 1.2 billion euros. The According to current estimations, a return to the 2019 demand also remained stable for bakery machinery. Both level is not very likely for 2021. "We do expect production subsectors reported a good domestic business, which to grow this year, but it is unlikely to be in double digits," overcompensated the decrease in exports. says Clemens. The general outlook for the industry is Production of confectionery machinery dropped by positive, according to the trade association's managing 18 percent below the very high level of the previous year. director, as the sector's companies are well positioned There was also a double-digit drop in the production of internationally and continue to benefit from a rising global beverage machinery. "These two sectors are very active in demand for processed and packaged food, beverages, non-European countries and are among those suffering cosmetics and pharmaceuticals. from the Corona pandemic. In addition, the customers of these industries include many multinationals that have simply frozen their investment projects," says Clemens, The VDMA represents around 3,300 German and European mechanical explaining the different developments. and plant engineering companies. The industry stands for innovation, Corona-pandemic weakens export business export orientation, small and Exports of food processing and packaging machinery medium-sized enter-prises and employs around four million people dropped by a total of 8 percent to 8.5 billion euros in in Europe, more than one million of 2020. The decline varied greatly from one sub-sector to them in Germany only. PACKAGING
www.fbreporter.co.za FOOD & BEVERAGE REPORTER | MAY 2021 | 25
ASTRATEK
Today we have the choice from requirements within the food recommend in low-risk areas should this newer technology of LED lighting manufacturing facility have become the mounting height be inaccessible with a huge range of luminaire types ever more important and have or accessible only by scissor lifts. for nearly all applications, especially become the focal point in the various Lower mounting heights will in production environments, as set audit requirements and hygiene require lower lamp output and thus out below: standards, such as FSSC22000, by surface mounting will be possible and regular cleaning is achievable. LUMINAIRE TYPE LLAMP TYPE LAMP LIFE LAMP LIFE OUTPUT Nowadays, vapour proof surface (HRS) (HRS) (WATTS) mounted fittings are highly efficient in terms of lumen output as 250 MVE High Bay Mercury 12 000 13 500 250 these are fitted with a protective (coated elliptical lamp) Vapour cover/diffuser ensuring a more even distribution of light. 250 MHE High Bay Metal Halide 17 000 8 000 250 It must be noted that the IP (coated elliptical lamp) (Ingress Protection) ratings of these newer generation LED fittings are 250 LED High Bay LED 40 000 35 000 250 not as one assumes to be similar or better than the older generation luminaires. They are generally of 150 HPSE High Bay High Pres- 12 000 14 000 150 lower IP ratings such as IP32 to IP 45. (coated elliptical lamp) sure Sodium One can specify the degree of IP from the supplier should this be 160 LED High Bay LED 40 000 22 000 160 the requirement. Astratek Manufacturing Engineers have a wealth of experience By the above one can observe suppliers and retailers alike. The in lighting design, placement, that the new LED type fitting are recommendation is thus to renew equipment selection etc. and far more efficient than the older thinking behind the selection, can offer excellent advice in the technologies. placement, and positioning of light selection of the appropriate light It is fair to say that the older style fittings in new food factories and fittings for any specified application light fittings were not suitable for those which are required to be and environment to ensure the &PROCESSING FMCG safe or hygienic environments upgraded. FMCG production facility exceeds and this is largely due to either the Rather than surface mounting lighting expectations with added mounting arrangements or their these newer generation LED fittings benefits such as reduced energy physical shape and accessibility in high care areas, it is recommended consumption. for cleaning. Many or most were practise to recess the fittings in the To contact Astratek mounted at fairly high levels ceiling panel above. These recessed Manufacturing Engineers for resulting in lesser cleaning cycles. openings must be provided with a assistance and advice regarding Another factor Astratek identified, clear polycarbonate and armour- lighting options and advice is that many were not fitted with plated glass which has been sealed for your FMCG a protective safety glass cover, to and upon which the luminaire can facility you can protect the production environment be placed directly on the covering. scan the below below, in the event of a lamp rupture This allows maintenance from QR code and or explosion. above without any possibility of complete the What has come to the fore dust or contaminants falling into online form or over the past decades is that the high care food production area. e-mail us at hygiene standards and food safe Recessed mounted fittings are also [email protected]. AGING
www.fbreporter.co.za FOOD & BEVERAGE REPORTER | MAY 2021 | 27 POLYOAK
Polyoak’s focus on RECYCLING
Over 80% of plastic (PP) tubs are re-used for other purposes once empty.
Global Recycling Day on 18th March 2021 chance of being circulated multiple times through our &PROCESSING economy, by choosing materials that are widely recycled presented an opportunity for Polyoak in practice and at scale in South Africa. The whole pack Packaging to explore the importance of must be considered in terms of its recyclability, as even one component can limit or prohibit recycling of the whole recycling plastic packaging with employees pack. Lambrecht continues, “Polyoak offers rigid plastic packaging that is already optimised for recycling. olyoak hosted various internal workshops across Furthermore, all our packaging carries accurate and legible its manufacturing sites in Diepriver, Aeroton, material identification codes (MICs) required to assist PRoodekop, Kwa-Zulu Natal and East London to collectors and recyclers.” remind employees about the role of plastic packaging Designing for recycling is also essential to create high in a circular economy, and the relevance of separation quality feedstocks which at source to maximise recycling which helps create job can be included as recycled opportunities, diverts valuable waste going to South content in new packaging. Africa’s already overflowing landfills and helps prevent Polyoak already offers bottles plastic pollution. containing recycled PET Polyoak Managing Director, Karl Lambrecht explains, (rPET) and, provided there “With Extended Producer Regulations coming into effect is a sufficient supply of rPET, from the 5th of May 2021, we are fully committed to the company is well placed to partnering with our customers to achieve the legislated assist customers in meeting recycling targets.” the legislated recycled Polyoak’s rigid plastic packaging is already widely content target of 10% for PET recycled. For example, HDPE beverage bottles are the beverage bottles in year one, most recycled milk packaging in South Africa, with a as well as the SA Plastics Pact recycling rate of 75%. These bottles are recycled into target of 30% by 2025. numerous useful items including new bottles for personal Polyoak is especially and home care products, crates, bins and plastic bags. excited about its new Tight Polyoak is well placed to advise customers on ‘Design Head Drum range made from Polyoak’s new multilayer for Recycling’ best practice. It is essential that plastic virgin and recycled HDPE, Tight Head drum range is fully recyclable with the ability to packaging is designed and adapted to give it the best available in sizes ranging from contain recycled plastic (HDPE). PACKAGING
28 | MAY 2021 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za POLYOAK
100L up to 250L. This advanced multilayer technology now gives customers access to world-class quality drums that are fully recyclable and can contain recycled content. This will significantly contribute towards circular economy. Lambrecht adds, “It’s clear that extended producer responsibility (EPR) is our collective responsibility. It’s not just about supplying environmentally sustainable packaging. We need to motivate action through education and inspiration – every touchpoint is an opportunity!” This was the thinking behind Polyoak’s internal In celebration of Global Recycling Day, Polyoak hosted Langa based Our programme of events to celebrate Global Recycling Day. Workshop to inspire employees to get creative with its packaging. Employees already separate their waste out for recycling at all manufacturing sites. Water and energy optimisation programmes are in place and there is a continuous focus on reducing waste throughout operations. Polyoak’s Roodekop site in Gauteng has already achieved ‘zero waste to landfill’ status with learnings being shared across the business. Separation of waste plays a crucial role in achieving ‘zero waste’ status. Polyoak’s Marketing and Sustainability Executive, Michelle Penlington explains, “SA’s National Waste Management Strategy highlights the importance of reducing waste going to landfill and eliminating plastic pollution. Therefore, our campaign aimed to educate and inspire households to divert their organic kitchen IPolyoak partnered with Gregory Player from Clean C to provide waste and recyclable packaging from landfill, by learning
employees with practical home recycling tips to help divert valuable PROCESSING plastic waste to landfill. how easy it is to make compost and recycle their plastic POLYOAK
instead. Both streams are too valuable to waste!”
Diverting Organic Waste to Landfill Organic waste contributes more than 50% of total general waste disposed at landfill, where it is at risk of emitting dangerous methane gasses. Therefore, Polyoak partnered with Soil for Life for Recycling Day. This public benefit organisation teaches people how to grow nutritious food with whatever resources they have available. They Production managers attended Zero Waste workshops as part of Polyoak’s facilitated a workshop with Polyoak Recycling Day programme. employees to demonstrate simple ways of transforming organic kitchen waste into compost. Penlington adds, “Composting in Polyoak’s 20 litre plastic buckets is simple and effective. It’s not necessary to buy expensive equipment or have a large garden.” According to Soil for Life, easy growers in small spaces include tomatoes, strawberries, eggplant and radishes for example.
Diverting Plastic Waste to Landfill &PROCESSING An effective way to help eliminate litter is to highlight and reinforce the ‘trash is cash’ principle and to get households to separate out their recycling, to be Polyoak’s Roodekop site celebrates ‘Zero Waste to Landfill’ status, achieved through regular beneficiated at its highest value. separation at source staff training. Polyoak employees have been trained and already practice separation of waste at work. For Recycling Day, Polyoak hosted various talks by local Crafts from Recycled Plastic recycling organisations to provide useful tips on home Recycling Day also presented a unique opportunity to recycling, to help employees take home the recycling show employees how entrepreneurs transform Polyoak’s behaviours learnt at work. Gregory Player from Clean C recycled packaging into beautiful arts and crafts. highlighted the importance of On-Pack Recycling Labels Polyoak’s Diepriver branch partnered with local Cape (OPRLs), which should be applied to all primary packaging Town artist, Heath Nash, well-known for his pleated to clearly direct the consumer on how to responsibly lampshades and flowers made from folded die-cut panels dispose of their packaging at end of life. of polypropylene, much of which has been exhibited at numerous Design Indabas and galleries in London, Tokyo, Upcycling Plastic Packaging Milan and Vienna. Recent research by Polyco and the Moss Group shows Today Heath heads up Our Workshop, known as that over 80% of plastic (polypropylene) tubs are re-used “Guga S’thebe” based in Langa, as a self-sustaining, free for a myriad of other purposes, once empty. This ranges and supportive collaborative workspace that provides from freezing leftovers and using as a lunchbox, to storing economic and creative stability through learning and skills stationery, toys and tools. development. Heath and his team facilitated numerous “The widespread upcycling of our ice-cream, yoghurt plastic craft workshops with Polyoak’s employees to and spreads tubs inspired us to explore additional re-uses highlight the entrepreneurial value and potential of plastic for our packaging that are practical and useful at home, packaging. school or work. This was the inspiration for our ‘Packaging Karl Lambrecht concludes, “Sustainable packaging Upcycling’ internal campaign launched on Global is everyone’s responsibility. We need to leverage every Recycling Day,” explains Penlington. Employees have been platform available to help educate and motivate all citizens challenged to find ways of adapting Polyoak’s packaging in of this beautiful country to use plastic responsibly and ways that may add value and reduce cost. recycle to help eliminate plastic pollution.” PACKAGING
30 | MAY 2021 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za CLOSURES
CLOSURES French connection
Closures are an often-unnoticed element of food packaging, yet they are essential for preserving the integrity of the contents, for freshness and for ease of use. We take a look at some of the innovations spotted in the shops of Paris, by our Director of Operations in France, Adele Krogh. (We were particularly fond of the sugar bag closures – no more spills of sugar across your kitchen floors.) &PROCESSING PACKAGING
www.fbreporter.co.za FOOD & BEVERAGE REPORTER | MAY 2021 | 31 SAAFFI
FROM THE DESK OF SAAFFI May 2021 By SHARON BOLEL, Assistant Executive Director for SAAFFI What's happening SAAFFI Seminar 2021
On 20 April 2021 SAAFFI kicked of this year’s annual seminar, “Save the Planet” Wake up! Stand up! Speak up!” which took a virtual form due to the COVID-19 pandemic. The event boasted an interactive approach, despite the limitations of the virtual realm, and focused on the environmental issues that are becoming increasingly pronounced in our daily lives - just in time for Earth Day on the 22 April.
s SAAFFI chairman, Marco sustainability, have influenced fragrance measures in order to save South Africa's Monteiro, explained: “We leave trends in 2021. The ‘natural movement' biodiversity. Aa legacy and a more prosperous has a strong influence on current trends, As the IFRA-IOFI Sustainability climate for future generations to walk inspiring products such as the fragrance Charter initiative approaches its one-year the world if we do the right thing for “Ocean Tranquility”. This also pushes the anniversary, Maxime Marchal provided our planet today, tomorrow, and in the industry to become more transparent, some preliminary insight into the sector's future. The rapid pace of change in re-evaluating topics like ethically sourcing maturity in relation to the Charter's today’s environment, as well as the need ingredients and sustainable packaging commitments. Machals enthusiasm to prepare for the future, understanding alternatives. Trends in the food industry for the charter's five goals (raising how the supply chain affects our planet are likely to follow a similar direction awareness, providing companies with a and the societies around us is critical. A soon, influencing the market for many toolkit, building stakeholder confidence, more secure future can lie ahead if we years to come. reporting on progress achieved, and are aware of the issues that we face and Dom Moleta's efforts to bring the identifying partnership opportunities) continually challenge ourselves and those problem of plastic waste to our local encourages everyone in the industry to around us to be more responsible and beaches were a source of inspiration begin their journey toward sustainability. do better.” for us all. They have, however, devised Tegan Phillips wrapped up Day 1 The seminar echoed his stance, with a a system that allows the customer the with a humorous and lighthearted number of highlights. Neil Taylor, COO of power to create change, a concept from approach to demonstrate that Infinite Foods, took the stage as the first which the industry will hopefully learn. improvement must come from inside speaker with his "Let's Start Asking the The best part was seeing the “Zero Waste first. Tegan illustrates the unsexy bravery Right Questions," presentation. Infinite movement” take off in South Africa, and we need, the kind that relies on personal Foods recently achieved the Best Plant- learning that The Rifllery's growth doesn't internal drive, integrity and dignity rather Based Business Winner at the World stop there, but rather continues to evolve than external approval and support. Plant Based Awards 2020. According to and raise awareness. This is an attitude that the food industry Taylor, plant-based foods are more than Prof. Crouch’s session focused on must adopt in order to transform just a passing fad; they are a sustainable encouraging critical evaluation of our the future, whether it's as simple as option that offers new perspectives on existing hypotheses about commercially surviving the emotional struggles bought feeding the world. available flavors and fragrances. by Covid-19, becoming fully vegan, or Next, Johrinda van Rensburg captured Unfortunately, if nothing changes, the launching your own company. the essence of how global changes, industry could be forced to step away The second day began with a buzz especially environmental awareness and from self-regulation and toward stricter as Lynn Katsoulis took to the screen
32 | MAY 2021 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za