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Reporter SECRETS of GREAT PACKAGING DESIGN Processing Reporter Reporter January-February 2019 ONE PLANET. ONE DIET? Foodies buys food retailers won’t buy and sells food they won’t sell. Customers love it. Meet the man who Shh...ook up the mixer industry SECRETS OF GREAT PACKAGING DESIGN In this issue... JANUARY-FEBRUARY 2019 Foodies: Waste not, Want a lot 22 How snacking/drinking are converging 80 The mixer magic of Fever Tree 60 Growing public love for Private Label 16 The health risks of a vegan diet 14 Food safety: 5 New Year resolutions 20 Will a global diet save our planet? 26 SECRETS OF GREAT PACKAGING DESIGN 27 EXTENDING SHELF LIFE WITH MAP 33 PROPAK 2019 PREVIEW 35 2019 FEATURE LIST For advertising/editorial inquiries, contact Wendy Breakey [email protected] Tel: +27 (0)83 653 8116 FOOD & BEVERAGE REPORTER PACKAGING & PROCESSING REPORTER Feb 2019 SUPPLIER DIRECTORY Distribue with March issue March Meat; baking/milling; dairy; food safety; convenience Bag sealing; marking; form, fill and seal foods; flavours machinery; glass; refrigeration April Fresh produce; ingredients; branding & marketing; Liquid filling and capping; blisters and clamshells; spices & seasonings, AFRICA container handling May Dairy; beverages; hygiene; confectionery; testing, Bulk packaging; controls, components and measuring and monitoring; milling/baking automation; closures; labelling June Fresh produce; food safety; flavours; Cartoning; conveying; labelling; metal; fats & oils; health and nutrition; meat environmental issues and energy saving July Baking/milling; snacks; functional foods/ingredients; Multipacking bundling; case tray packing; food safety and lab technology, AFRICA pouches sachet and bags; refrigeration Aug Meat; hygiene; distribution and logistics; ingredients Flexibles; barriers; packaging innovations Sept Dairy; beverages; food safety; flavours; functional PET; end-of-line equipment; extended shelf life; foods; baking/milling converting/converters; refrigeration/freezing Oct Fresh produce; confectionery; branding and Robotics/automation; environmental issues/ marketing; convenience foods; meat, AFRICA recycling/energy saving; labelling Nov-Dec Milling; safety; distribution and logistics; health and Palletising/warehousing; paper and cartons; nutrition; baking/milling; refrigeration and freezing www.fbreporter.co.za FOOD & BEVERAGE REPORTER | JANUARY-FEBRUARY 2019 1 EDITORIAL Luckily, there are some cool minds hard at work eels like 2019 started ages ago. Our own Dr Scott Drimie and his Stuff is piling up fast ... Bosasa, team at the Southern Africa Food Lab FTrump, Brexit, the melting Antarctic, at Stellenbosch University have been Publisher & Editor Eskom’s death throes ... doing similar regional Bruce Cohen It’s exhausting research into these [email protected] and depressing. key food security Mobile: 083 653 8116 How on earth issues. Both he and does one run the EAT-Lancet a (successful) commissioners Advertising Director business amidst concur: the local/ Wendy Breakey such uncertainty global food system [email protected] in an environment is broken, really Tel: (011) 026 7311 where simmering broken. And much of Mobile: 083 653 8116 chaos is the new the food industry is complicit. But it could normal? The issues seem just too big, too be a key part of the solution - if it lifted its overwhelming. It’s a wonder we all get up head from the bottom line. www.fbreporter.co.za in the morning. Big food, medium food, small food Fortunately, there are some brave should all make 2019 the year we souls with cool minds confronting key put sustainability at the centre of our crises methodically, conscientiously. business (and personal) lives. In this zero- Published by AO Media This month’s cover story is a case sum game, everyone counts. 2nd Floor Oakfin House in point. It’s on Page 26, the recently- That means avoiding glib, fake news 367 Oak Ave released report of the EAT-Lancet and paying attention to the hard facts Randburg Commission on Food, Planet, Health. It and researchers like Drimie and the EAT- Johannesburg faces head on the challenges of feeding Lancet commission, and start developing the fast-growing global population products and strategies that make our Postnet Suite 131 with food that is healthy AND from industry part of the solution. Private Bag X11 sustainable sources. It proposes a global It means making hard, often costly, Birnham Park 2196 diet to keep us and Mother Earth alive. decisions about ingredient choices South Africa Now you may not agree with their and formulation, about manufacturing menu for planetary survival (mostly plant- methods, food safety and food waste, based, with a bone thrown at the meat about packaging and distribution. industry), but the more important aspect It means, finally, getting our act of the report is how clearly it articulates together. the complex food and planetary survival Bruce Cohen issues the world is facing. [email protected] SUBSCRIBE FOR JUST Endorsed by the SA * Association of the Flavour & R250 PER YEAR Fragrance Industry. Make sure you get every issue of Food & Beverage Reporter Endorsed by SAAFoST posted directly to you. Visit www.fbreporter.co.za for subscription info. or email [email protected] (*SA only) 2 JANUARY-FEBRUARY 2019 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za WHAT’S NEW INTERNATIONAL THE COW JUST Fast-moving Squish adds yoghurt, jellies Rhodes Food Group has extended its Squish portfolio of CAN’T COMPETE! infant foods with fruit and veg puree pouches with full cream yoghurt, as well as a range of ready-to-eat fruit jellies. Impossible Foods, the brightest spark in the wildfire growth of Squish is the second largest baby and toddler brand the meat-free meat segment, has taken its high-tech patty to a in this category, according to the company, which says the new level with the release of Ver 2.0 of the Impossible Burger. infant foods market in SA is valued at R3 billion, with year- The company says its “next-generation” Impossible Burger on-year growth of R135 million. contains no gluten, and has as much iron and protein as Merlin Norman, Marketing Manager at Rhodes Food conventional beef from cows. It’s kosher and halaal too. Group, comments: “We’ve seen a high conversion rate “We are relentless in our quest to consistently improve Ver 2.0 of the Impossible Burger seen above has received enthusiastic from jars to pouches, which offer a safe, more hygienic and the Impossible Burger. The cow can’t compete,” says CEO and applause - and awards - for its meat-like flavours and texture. convenient offering, and the brand has seen a 33% growth in Founder Dr Patrick Brown. value. Therefore, it is important that we continue to innovate The company says Ver 2.0 has as much bioavailable iron and Ver 2.0 was launched at the recent International Consumer the Squish range.” protein as a comparable serving of ground beef. In addition, the Electronics Show (CES) in Las Vegas. It received widespread The Squish range now comprises 30 product variants. new Impossible Burger has 0 mg cholesterol, 14 grams of total acclaim. Remarkably, it won several “best in show” awards at fat and 240 calories in a quarter-pound patty (by comparison, CES, including official prize as “Best of the Best”. The accolades a quarter-pound, conventional patty from cows has 80 mg are unprecedented: food treated as a high-tech gadget! cholesterol, 23 grams of total fat and 290 calories.) Brown says the company plans to scale up faster than its “The newest Impossible Burger delivers everything that tech neighbors in Silicon Valley. “Our cycle of innovation can be matters to hard-core meat lovers, including taste, nutrition and much faster than that of the electronics industry.” versatility,” says Brown. “This is the plant-based meat that will eliminate the need for animals in the food chain and make the UNILEVER BUYS THE VEGETARIAN BUTCHER DARLING’S SWEET NEW DESIGN global food system sustainable.” See Page 14 Darling Sweet, manufacturers of South Africa's favourite toffees, has set a stunning standard in packaging design, and the latest makeover for its150g boxes maintains that deliciously creative standard. The new playful, bold design was designed by UK-based South African artist Peter Mammes. DRINK YOUR C02 NESTLÉ GETS SERIOUS One way to reduce global warming is to drink C02, and a Swiss bottled water business owned by Coca-Cola is set to do exactly ABOUT SUSTAINABILITY that. Later this year it will launch beverages containing C02 extracted directly from the atmosphere. Nestlé has announced the creation of the Nestlé Institute of Coca-Cola HBC Switzerland, which makes Valser Water, has Packaging Sciences dedicated to the discovery and development partnered with Climeworks, which specializes in capturing carbon of functional, safe and environmentally-friendly packaging THE JOY dioxide from the atmosphere. The company already operates a solutions. The Company has already committed to making 100% Swiss power plant that supplies carbon dioxide to a greenhouse, of its packaging recyclable or reusable by 2025. which uses the gas as an airborne fertilizer for vegetables. CEO Mark Schneider says: "We want to be a leader in OF SUGAR developing the most sustainable packaging solutions for our food and beverage products. To achieve this, we are enhancing Selati, one of the most recognisable our research capabilities to develop new packaging materials brands on the market, has introduced a and solutions. bright new look for its sugar packs. The revamp, says the company, reflects a new brand positioning centred on the slogan “Sprinkle Joy”. The back of the new packaging also highlights Selati’s origins and community partnerships, amplifying its support for local growers. and communities. 4 JANUARY-FEBRUARY 2019 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za BEVERAGES Meet the man behind the tonic water upstart Schweppes did not take the full-frontal that’s sparked an Fever-Tree assault lying down. It brought industry renaissance. out new packaging and premium versions, paid more attention to advertising and driving deals in the trade.
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