the complexity of food labelling in the dairy sector · on customer feedback, the partnership will...

OUR 2021 SUPPLIER DIRECTORY

Now bigger and better - bookings open now!

SEPTEMBER 2020

THE COMPLEXITYOF FOOD LABELLING IN THE DAIRY SECTOR

2020 JULY DRAFT EXTENDED PRODUCER RESPONSIBILITY REGULATIONS

MEET THE NATIONAL CONTRACT CLEANERS ASSOCIATION

www.fbreporter.co.za FOOD & BEVERAGE REPORTER | SEPTEMBER 2020 | 1

News briefs 4

Urgent action needed to protect 7 SA's potato industry

Meet the National Contract 8Cleaner's Association

Making a mole hill out of a 10mountain: Can we retro fit hygiene design and engineering standards in our food facilities?

Food labelling in the dairy sector 12

South African Bureau of 13 Standards celebrates its 75th anniversary

Go with your gut: SA heritage 14foods should be encouraged

Rising from COVID-19 induced 16economic ashes must start with basic nutrition

Accessing the black industralist 18scheme for your manufacturing business

SEPTEMBER 2020 In this issue...

The role of pick and place robots 20

Tetra Pak South Africa supports 22the circular economy by recycling cartons for new reel cores Meeting COVID-19 and future 24challenges in your distribution centre

South African must turn to safer 25packaging for traditional beer

Initial thoughts on the 2020 July 26draft Extended Producer Responsibility Regulations

Pick n Pay embraces retail-ready 29packaging

Libstar shows resilience during 30COVID-19 impacted first half

Showcase 32

2020

1414

2 | SEPTEMBER 2020 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za

EDITORIAL

Endorsed by the SA Association of the

Flavour & Fragrance Industry.

Endorsed by SAAFoST

Publisher Food Risk Forum

www.foodriskforum.co.za

Managing EditorBridget Day

[email protected] 027 5454

Advertising Wendy Breakey

[email protected] 653 8116

www.fbreporter.co.za

Published by Food Risk Forum P O Box 247, Ebotse, Rynfield

Gauteng, 1514

Food & Beverage Reporterand Food Focus are subsidiaries

of Food Risk Forum (Pty) Ltd

Spring, as always, has brought with it a new wave of hope and renewed energy, which can be felt in many of the sectors of business. There is a feeling that we may be over the worst that 2020 has to offer, and that

there is light in the tunnel.The shift to Level 1 has also brought about more opportunities for the

travel and hospitality sectors, which will all go to strengthen the economy, and provide more business for the manufacturers that supply them.

FBR is also going through a virtual ‘spring clean’ as we evaluate how to keep the publication fresh and viable for 2021. Much like other businesses coming out of the COVID-19 pandemic, we will be expanding more intentionally into the digital space and offering our readers and advertisers the benefit of print and digital media offerings and rates. More to come on that next month.

Our Annual Supplier Directory is also going through some changes, and we are combining the power of print with the scope of digital to bring you a Directory offering for the food industry that will provide you with double the exposure, greater reach and more value for money. You can find out more on the opposite page.

This month we also kick off our series of articles on the associations which support and guide the food industry and allied fields. In this issue the National Contract Cleaners Association (NCCA) shares their story with us – now more than ever it is vital that cleaning is not only a priority, but that we ensure our cleaning service providers are suitably qualified and effective in the task we entrust to them. You can expect more association news in the months to come, as we introduce you to the organisations who service the sectors.

Wishing you all success in the last quarter of the year – may it be the best of 2020!

As always, feel free to reach out to me at [email protected]

Here’s to a great spring month,Regards, Bridget

SUBSCRIBE FOR JUST R250 PER YEAR*

Make sure you get every issue of Food & Beverage Reporter posted directly to you. Visit www.fbreporter.co.za

for subscription info or email [email protected] (*SA only)

As part of the Food Risk Forum stable, Food & Beverage Reporter (FBR) and Food Focus (FF) will be combining their 2021 Supplier Directories to offer you the best of print and digital exposure for your business.

3,000 print copies of the directory will be distributed in the first quarter of 2021 to key players in the foodbev sector, and will be available on both websites. In addition to this, your digital listings will be hosted on the Food Focus website, benefitting from the extensive traffic to the site, and our ongoing marketing of the Directory to the industry. If you’re a supplier of foodbev ingredients, packaging and processing equipment or products, logistics or any supporting services then you won’t want to miss this great opportunity to showcase your products and services to a wider audience.

Pric

es a

re e

x-VA

T.

OUR 2021 SUPPLIERDIRECTORY NOWBIGGER & BETTER

R E P O R T E R

Contact Wendy Breakey: Tel: 083 653 8116 [email protected]

LISTINGS CAN APPEAR IN MULTIPLE CATEGORIES (SEE PRICING BELOW)Paid listing in one category R4 400100 words plus your logo in colour

Add a listing in 2nd category R2 200Add listing in a 3rd category R1 000

Logo on FF Homepage Showcase linked to digital listing (6 months) Add R5 700

Logo on FF Homepage Showcase linked to digital listing (12 months) Add R11 100

PRINT DIRECTORY ADVERTISING OPTIONS

Print Double Page Spread R20 800 Print Third of a Page R10 900

Print Full Page Spread (A4) R16 150 Print Quarter Page R8 900

Print half Page Spread (A5) R12 600 Print FC Corner Page R7 900

PAID: A stand-out boxed listing with your logo (in colour), a 100-word description of your business and full contact details.

FREE: A simple, classad-style listing (company name and website/email/tel in ONE category.


Pick n Pay has expanded its growing frozen range to stock UCOOK’s new range of ready-made frozen Craft Meals, perfected by some of South Africa’s top chefs. This will be the first time UCOOK customers can buy their meals from a physical store.

This new exclusive retail partnership means customers can now pick up any of the eight restaurant-quality frozen Craft Meals in 15 selected Pick n Pay stores across Cape Town. Based on customer feedback, the partnership will be expanded to more stores nationwide.

The interest in frozen meals continues to grow, explains John Bradshaw, retail

executive for marketing at Pick n Pay. “There was a surge

in interest for frozen meals at the start of lockdown when customers couldn’t get their favourite restaurant meal. There continues to be a strong interest as customers seek convenient wholesome meals that aren’t fast food but ones that can be enjoyed at home with no cooking or fuss.”

This offering joins Pick n Pay’s growing frozen range which, this year, has expanded

to include healthy frozen ready-to-eat meals and

snacking options, including new plant-based options.

BRIEFS

MetropolitanRepublic has been awarded the highly contested account for pork product powerhouse, Eskort. After almost two decades of working with one agency, Eskort’s marketing team led by Group Marketing Manager, Marcelle Pienaar, went to market with a detailed list of requirements, looking for an integrated agency with strong FMCG and food experience.

They found what they were looking for at MetropolitanRepublic. “MetropolitanRepublic’s team proved to us not only their passion and understanding of the category of pork, but offered deep insights across our complex target markets; always cognitive of the challenges within our core market as well as our growth markets.

“They really got under the skin of the category, the consumer and the

brand, and the Eskort team is fully confident that the agency will deliver the mutual vision of becoming a desired and consumer relevant brand,” Pienaar said.

MetropolitanRepublic founder, Paul Warner, said Eskort is a brand that is firmly rooted in South Africa’s food culture and evokes strong memories of family and friends sharing meals.

“If there is any one single characteristic and attribute of a brand that provides sustainable competitive advantage, it is heritage. It’s time for this modern heritage brand to take its rightful place at the head of the dinner table.”

Following successful launches in Eastern Cape, Limpopo, Mpumalanga and Northern Gauteng, Coca-Cola Beverages South Africa (CCBSA) continues the roll-out of its 2L returnable Polyethylene Terephthalate (PET) plastic bottle into more regions across South Africa. The extension includes North West, Heidelberg, the southern parts of Mpumalanga, the East Rand and sections of Gauteng.

Returnable PET is part of The Coca-Cola Company’s World Without Waste vision, which focuses on the entire packaging value chain from how bottles and cans are designed and made to how they’re collected, recycled and reused later. CCBSA is offering more consumers across South Africa value-for-money, while playing its part in protecting the environment.

During September, which is the National Clean-up and Recycle Month in South Africa, CCBSA will roll-out numerous community clean-ups and litter collection campaigns around the country to raise awareness and reduce plastic pollution.

“By offering a returnable PET bottle, we are creating greater value for money, as well as an incentive for consumers to collect packaging, rather than disposing of it into the environment.” says CCBSA Managing Director, Velaphi Ratshefola.

COCA-COLA CONTINUES RETURNABLE PET ROLLOUT

PICK N PAY PARTNERS WITH UCOOK

METROPOLITANREPUBLIC WINS ESKORT ACCOUNT


BRIEFS

A hot new range of 12 soft drink products from MoFaya has hit the South African market – featuring fresh new flavours and a sparkling use of kasi lingo in the product names.

MoFaya, a black-owned beverage company in South Africa, has gained considerable ground in the African market since launching five years ago, and is now established in the top-tier energy drink range by volume. Siphiwe Shongwe, MoFaya’s ‘Firestarter’ co-founder and partner with DJ Sbu, who boasts the designation, ‘Chief Hustler’, had the aim of creating a strong and authentically African-inspired non-alcoholic beverages brand in South Africa and Africa.

The new soft drink range, made to an exceptionally high standard, includes Cola – Sash Mnyamane, Crème

Soda – Nomalizo, Ginger Beer -iGemmer, Granadilla – Slay Queen, Grape – Tjovitjo, Iron Brew – Intsimbi, Lemon – Boss Zonke, Lemonade – Botsotso, Litchi – Akekhugogo, Orange – Mzekezeke, Coco Pine – Yellow Bone, and Raspberry – Isichomani.

“The fun and evocative names reflect the heart of MoFaya, which is all about celebrating the untold African and South African culture that continues to shape how we celebrate ourselves,” explains Shongwe.” MoFaya is a platform we use to celebrate our ‘kasiginality’, and the names are a reflection of just that – those who know … know!” He is quick to add that translations of the names will be freely given to “those who don’t know and want to know”.

HOT NEW SOFT DRINKS FROM MOFAYA

Nespresso commits that every cup of Nespresso coffee, both for at-home and for professional customers, will be carbon neutral by the end of 2022. This new ambition builds on more than 10 years of work during which Nespresso has reduced its carbon emissions and compensated the remainder through agroforestry.

“There is no doubt that we are in a climate crisis. And our future depends on all of us doing our bit. Sustainability at Nespresso is far more than a desire to act responsibly, it sits at the core of our business.” said Guillaume Le Cunff, CEO of Nespresso.

Having already achieved carbon neutrality in its business operations (scopes 1 & 2) since 2017, the company’s new commitment will now tackle emissions that occur in its supply chain and product life cycle (scope 3).

Nespresso will achieve carbon neutrality through reduction of carbon emissions, planting trees in and around coffee farms where Nespresso source its coffee (insetting) and support and invest in high quality offsetting projects.

This carbon neutral commitment is part of a broader sustainability ambition that will be further communicated later this year: to preserve exceptional coffees, build a resilient and regenerative coffee agriculture for Nespresso and the

EVERY CUP OF NESPRESSO COFFEE WILL BE CARBON NEUTRAL BY 2022

communities the business operates within, drive sustainable livelihoods for farmers and build a circular business.


BRIEFS

The V&A Waterfront has taken the next step in making the Western Cape’s first inclusive kitchen incubator a reality by calling for applications.

The kitchen incubator is one part of Makers Landing, a purpose-driven space that will open at the V&A Waterfront later this year and which will support job creation and skills development in the local food industry. Along with the kitchen incubator programme, which will be the cornerstone of Makers Landing, the space will also include a kitchen studio and event space, that showcases and celebrates South African food heritage; as well as a Makers’ Space, market stalls and eateries.

The Makers Landing Food Lab incubation programme, in partnership with the National Treasury’s Jobs Fund, is now accepting applications from candidates. Applicants should have an existing food business that is actively selling or operating, and that has been in operation for less than three years.

The programme will offer opportunities to qualified business start-ups and existing small food businesses that can show that they will benefit significantly from affordable access to a licensed commercial kitchen space, and technical assistance and training from experts in food industry techniques and general business operations.

The programme’s content has been developed by Stellenbosch University’s LaunchLab and industry experts with real life experience. Candidates will receive technical expert support, as well as bi-weekly mentor meetings. The curriculum

will include modules covering a variety of topics such as food safety, product development, marketing, sales, operations and finance.

“One aspect that sets this programme apart from any existing programme is that it will also offer entrepreneurs access to a commercial kitchen, allowing them to take a product or an idea and produce it to scale.

The programme will also give them access to transformative collaborations with partners in the food industry.

Applications to participate in The Makers Landing Food Lab incubation programme are now open. Applications for the first cohort close 23 October 2020.

To apply, interested candidates can visit www.waterfront.co.za.

V&A WATERFRONT - MAKERS LANDING:WESTERN CAPE’S FIRST KITCHEN INCUBATOR

The Fry Family Food Co., have gone beyond the impossible with their most important innovation to date, The Big Fry Burger. The 100% plant-based burger by the proudly South African company has 20g of protein and looks, sizzles and tastes just like a ground beef burger. Unlike other imported plant-based burgers, this one is locally made making it a lot more accessible to South African consumers.

The Big Fry Burger took the company three years to develop. Explains International Marketing Director Tammy Fry. “Our development team, along with Wally Fry, had to push all their innovation boundaries – which is why we’re calling it beyond the impossible. It challenged us to be better, and to raise the benchmark of plant-based meat products locally and globally.”

Tammy goes on to explain that one of the key development yardsticks was taste. “We wanted a patty that cooked and tasted just like a ground beef burger. The Big Fry Burger literally sizzles on the grill and is most definitely going to satisfy the cravings of the most avid meat eater – except, unlike its beef counterpart, this burger is much better for consumers, for the planet and for the animals.”

The burger’s packaging is also a big leap forward for the company. Every element of the packaging is 100% recyclable and is a very important step for Fry’s. “Our packaging is a huge priority for us at the moment. We are hoping to have plastic free

packaging in the next few years and we are working day in and day out to achieve that goal,” explains Tammy.

On top of that, The Fry Family Food Co. has also just launched their first plant-based boerewors, just in time for National Braai Day.

“Boerewors on the braai is such an important South African past time, we knew that this new sausage would have to hold its own in the face of some very strong scrutiny.” says Tammy Fry. “But we were inspired by the extraordinary responses we got for our Big Fry Burger. We also know that many more South Africans are open to exploring plant-based meat alternatives, and that in order to inspire more people, we have to innovate and offer alternatives that make the exploration easier (and just as delicious!).”

The Big Fry Boerewors has a similar texture to the Big Fry Burger. It’s a lot meatier in flavour and has a mouth-feel of ground beef in a sausage casing. The Big Fry Boerewors is also sold uncooked and has quite different cooking instructions to all Fry’s pre-cooked products. It’s important for consumers to note the cooking instructions which can be found on the back of the packaging.

Make sure to try these out this Braai Day.

PUT FRY’S ON THE BRAAI THIS HERITAGE DAY!


These numbers, however, are under threat due to a surplus of frozen and processed potato products in

Europe, because of a decreased demand brought on by the COVID-19 pandemic worldwide, and hence significantly depressed prices. As South Africa is a key destination for processed potato product exports from the EU where there is a history of dumping, this is set to have a negative impact on the country’s agricultural sector and surrounding communities.

Cognisance must be taken that over and above the normal farm support that EU farmers receive, there was also special COVID-19 support measures afforded to potato producers. This support, combined with low priced surpluses, will drive export prices down further with a significant risk of increasing dumping margins threatening the South African potato industry.

André Jooste, CEO of Potato South Africa (PSA), says that the local potato industry has already suffered significantly from a decrease in demand as a result of COVID-19 related regulations, such as the closure of restaurants and fast food outlets, restricted trade and movement of informal traders. “The result was a significant drop in prices far below break-even prices for producers and a build-up of stock levels in the processing sector. A further blow due to low priced imports from other countries could be catastrophic.”

The Potato and Vegetable Processors Forum (PVPF), which includes PSA, McCain Foods South Africa, Natures Garden and Lamberts Bay Foods, have

been lobbying the Government to institute a temporary prohibition on imports of frozen potato chips from the European Union as a consequence of market conditions impacted by COVID-19. This is to protect the sustainability of the potato industry, inclusive of employment by local potato growers and processors in the country. Potato growers and processors have significant economic multipliers for rural towns and cities.

As an indication of the size of the markets and potential severity of a surge in low prices imports, the EU produced 52 million tons of potatoes in 2018, of which 73.7% is produced in only 6 countries. In 2019 it was responsible for 68% of global export trade (including intra-EU trade) of French Fries. Volumes exported by the EU increased from 4.5 million tons in 2015 to 5.7 million tons in 2019, while exports are dominated mainly by 2 countries responsible for 81% of export trade. In comparison South Africa produces approximately 230,000 tons of French Fries annually. The potential volumes available to be imported could have a detrimental effect on our market for years to come. New Zealand, Australia and the United Stated share similar concerns.

To this end, one of the points outlined in the Forum’s argument to Government states that the long-term effect on local processors could result in a significant shortage of product once European markets recover. This is because when considering the time it takes to grow potatoes from seedlings to final product, a disruption in local supply could have a severe long term impact on the supply to

downstream industries.Jooste pointed out that there is also

no guarantee that the benefit of lower prices as a result of imports from Europe will be passed on to consumers. “In fact, a longer-term consequence is that consumers could face higher prices if South African growers and processors are forced out of business as a result of cheap imports on the back of COVID-19 inflicted reasons.”

“By raising concerns against the importation of these products, we have an opportunity to buy and support the local industry and help rebuild the South African economy in a time when it is more critical than ever before, especially if one considers the strong labor multiplier of the industry,” he added.

For example, the leading processor of potatoes and vegetable products in the country supports in excess of 6,800 full time jobs and procures potatoes from more than 100 local farmers, who plant in excess of 4,500 hectares of potatoes annually.

“It is therefore imperative that we prioritise our growers, our supply chain and the expansion of the local agricultural economy; especially if we are to combat the financial effects of the COVID-19 pandemic,” Jooste said.

“As such, while we wait for an answer from Government, we appeal to buyers and other decision-makers to think twice about where they're sourcing their potato product from, to ensure they continue to support the local industry which so desperately needs to recover from the pandemic and keep operations afloat,” concluded Jooste.

POTATOES

Since 2000/01 potatoes accounted for approximately 45% of total vegetable crops produced in

South Africa and contribute around R8.5 billion to the economy.

URGENT ACTION NEEDED to protect SA’s potato industry


MEET THE NATIONAL CONTRACT CLEANERS ASSOCIATION

The ISSA offers a world of knowledge and facilitates ongoing networking, communications, and commercial opportunities for their members.

It provides members with the highest quality, industry-specific, relevant information. They are the most widely accepted resource for knowledge and standards regarding professional business practices and making the scientific connection between cleaning and health and have the greatest impact on establishing a global cleaning community.

The NCCA’s mandate is to regulate relationships between its members and their employees in the contract cleaning industry; protect and further the interests of its members; promote collective bargaining, lawful conduct and fair labour practices between its members and their employees in the contract cleaning industry; promote, defend and represent the interests of its members at both national and local level; to coordinate the actions of its members regarding matters of concern to them; FE

ATU

RED

ASSO

CIAT

ION

NCCA

The National Contract Cleaners Association or NCCA for short is a national association

formed in 1987. The definition of a contract cleaning company is that they offer an

outsourced, specialised cleaning service where cleaners and equipment are supplied

at a cost per month. The NCCA is a voluntary association and an employers’

association registered with the Department of Labour and is affiliated to the

International Sanitary Supply Association (ISSA) which was established in 1923.


provide liaison between its members and organised labour and other bodies; endeavour to settle disputes affecting its members, either as individuals or as an organised group; protect the rights of its members and render to them assistance with regard to employment matters related to conducting business in the contract cleaning industry; promote communication, interaction and unanimity between branches of the Association in order to ensure proper implementation of the objectives and policies of the Association; issue media statements on behalf of its members; lobby for the support of Central, Provincial and Local Government and any other decision maker; and liaise with other organisations which have similar objectives and policies to the Association and perform any functions incidental to the promotion of the aims, objectives and mission of the Association.

Benefits of outsourcing to NCCA member companies means that clients can focus on their core business as the contractor’s core business is cleaning. The contractor lays out the capital and the clients are released from the administrative headaches. The contractor develops specifications with the client and are responsible for maintaining these specifications.

Cleaning companies who choose to be members of the NCCA do so because they wish to align themselves with an organisation which is a national leader of the cleaning industry in South Africa and is mandated to negotiate with organised labour over matters of mutual interest; which together with organised labour

in a National Bargaining Forum, advises the Minister of Labour on minimum employment standards for the industry. These negotiated settlements are legislated by the Minister of Labour and the NCCA’s members need to adhere to the minimum legislative requirements applicable to the industry. Associate members of the NCCA keep its members abreast of technological and chemical advances made in the cleaning industry.

Currently Gauteng and Limpopo branch contract cleaner members undergo a compliance audit. The primary aim of the NCCA is to project the professionalism, integrity and credibility of its members through adherence to its code of ethics and compliance with all legislative requirements applicable to the industry. Given the competitive nature of the industry, contract cleaning

companies looking for an advantage welcome the opportunity to be audited and being found ‘compliant’ and use this status as part of their marketing activities as they receive a membership certificate which states they are “fully compliant” members of the NCCA. As a result of these compliance audits, government departments and companies putting out contracts or tenders request that contract cleaning companies bidding for these contracts or tenders need to be members of the NCCA as they know we are a self-regulating body. The other branches of the NCCA are readying themselves to rolling out compliance audits in their Province.

For more information or to contact a NCCA branch near you, please visit our website at www.ncca.co.za

NCCA

DO YOUR HOMEWORKBefore you contract to a cleaning company do your research into the company and ask questions such as: • How long have they been operating?• Are they members of the NCCA?• Can they provide details of previous companies they contracted to? If so, contact these companies and get references from them.• Does the contract cleaning company have a cleaning and disinfecting plan within their company which is in line with fighting COVID-19?• Are their cleaning personnel properly trained?• Have they registered their disinfectants with the NRCS?• Do they have the necessary material safety data sheets (MSDS) providing details of the chemical substances used? (Note: the MSDS’s must be available while the cleaning company is on site)• Is the company registered with the NBC?• Do they contribute for their cleaners on the Contract Cleaners National Provident Fund administered by the NBC?


MAKING A MOLE HILL OUT OF A MOUNTAIN Can we retro fit hygiene design and engineering standards in our food facilities?

What is Hygienic Design?Hygienic design is the application of defined methods and specifications for the design, fabrication, and installation of facilities and equipment. This creates the ability for equipment to be easier to maintain and clean for food safety compliance.

Design of equipment and layout of facilities in line with hygiene standards.Several international organizations have developed hygienic design standards of their own. The mainstream ones are:• ISO 14159:2002 Safety of Machinery -

Hygienic Requirements for the Design of Machinery

• EHEDG Guidelines on Factory Design (including Design of Utility Systems):

• Guideline 27 Safe storage and distribution of water in food factories

• Guideline 28 Safe and Hygienic Treatment, Storage and Distribution of Water in Food and Beverage Factories

• Guideline 44 Hygienic Design Principles for Food Factories

• Guideline 47 Guidelines on Air Handling Systems in the FoodIndustry - Air Quality Control for Building These documents specify

the best practice regarding the hygienic design and installation of equipment.

Application in existing facilitiesThe challenges of standards and guidelines are that they assume you have the funds and appetite to design equipment from concept to commissioning. If you are so inclined, they should be easy to incorporate in raw format.

But what do you do if you have a facility that is older? And if the implementation of food safety, let alone hygiene design, is still an infant concept?

MOLEHILL

During a recent RAMS (Reliability,

Availability, Maintainability and

Safety) assessment at a food

manufacturing client, we picked

up numerous areas of potential

contamination due to poor

equipment design and installation.

At the subsequent feedback

session, the CEO, supported by

the Engineering Manager, warned

that it is just not possible to

reverse-engineer hygiene design

standards into an existing plant.

My reply was “But maybe, just

maybe, we could try.”

By LEON ERASMUS CMRP, from Business Development Engineering


Basic Requirement Action Application

1 Product contact surfaces should be smooth

Identify food safety risk contact surfaces

Replace or modify high-risk areas

2 Welding or continuous bonding are preferred over fastenings

Identify all non-continuous bonded areas

Weld or bond critical product contact areas

3 Hollow areas of equipment such as frames and rollers must be eliminated

Identify all hollow areas Airtight seal or continuously weld hollow areas

4 Nooks and crannies that accumulate dirt and limit the maintainability and cleanability of equipment should be avoided.

Internal angles and corners should be well radiused

Identify all areas that can accumulate dirt, limit maintainability or cleaning

Weld up or close gaps, openings, holes, or corners

5 Avoid dead spaces, dead ends or other conditions which may cause contamination

Identify dead areas Redesign and modify high risk areas

6 Horizontal flat areas should be eliminated. Panels equipment surfaces should be sloped or pitched to an outside edge to avoid use as storage area

Identify all flat areas Modify flat surfaces to be at an angle where practical

7 All pipelines and equipment surfaces must be designed and installed that they are self-draining

Identify pipelines and equipment surfaces that are not self-draining

Prioritize modifications to coincide with maintenance and modification schedule

8 Condensate should not contaminate product, or product-contact surfaces

Identify areas where condensate accumulation could drip into the product

Install covers or deflection plates

9 All parts of the equipment must be accessible for maintenance and food safety cleaning

Identify non-accessible areas Implement applicable maintainability and safety protocol i.e. install quick release panels, lift equipment etc.

10 Ensure maintenance and engineering resources (including contractors) install equipment and components hygienically

Apply as is Ensure compliance

11 Design utilities (electrical, hydraulics, pneumatics, steam, air, and water) to support the hygienic design requirements

Identify utilities that pose risks due to the hygiene design requirements

Prioritize modifications to coincide with maintenance and modification schedule

12 Maintenance equipment enclosures and human machine interfaces must be designed to ensure product or liquid does not penetrate or accumulate in and on the enclosure or interface

Identify utilities that pose risks due to the hygiene design requirements

Panels and equipment surfaces should be sloped or pitched to an outside edge to avoid use as storage area

Easier said than doneI know what you are thinking… It is not that simple.

I agree. It will take months, if not

years, for older equipment and plants to get even close to the guidelines. I do not want to suggest it is going to be

easy or always fun, but we have to start somewhere… one small pebble can create a ripple.

MOLEHILL

MAKING A MOLE HILL OUT OF A MOUNTAIN Can we retro fit hygiene design and engineering standards in our food facilities?


FOOD LABELLING IN THE DAIRY SECTOR

For milk processors, dairy manufacturers and retailers, the label on a dairy product is a way of communicating product information to buyers easily and directly. For consumers,

it is one of the primary means of differentiating among different products and brands and making informed purchasing choices.

A label serves three primary functions:• it provides basic product information regarding class

designation, composition, common name, list of ingredients, net quantity, “best before” date, country of origin, and name and address of manufacturer, distributor, or importer

• it provides health, safety, and nutrition information. This includes instructions for safe storage and handling, nutrition information (e.g. details in the nutritional facts table regarding the quantity of fats, proteins, carbohydrates, vitamins and minerals present per serving of stated size), and specific information for consumers following restricted diets

• it acts as a vehicle for food marketing, promotion and advertising, in order to encourage sales (via label vignettes, promotional information and claims such as “low fat,” “cholesterol-free,” “product of South Africa,” “no preservatives added,” etc.)

South African regulatory requirements are designed to protect consumers, while ensuring fair competition for the industry.

“Regardless of which role a label plays, it must comply with the following principle: the information given must not be misleading.”

In South Africa, dairy product labelling is subject to several statutes and regulations. The responsibility for developing and administering food labelling requirements is shared and the enforcement of these laws is the responsibility of:• Department of Health, Provincial Health Departments and

Municipal Health Authorities – The Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972);

• Department of Agriculture, Forestry and Fisheries – Agricultural Product Standards Act, 1990 (Act 119 of 1990);

• Department of Trade and Industry - National Regulator for Compulsory Specifications (NRCS) and the application of the relevant regulations in terms of the Trade Metrology Act, 2014 (Act 9 of 2014).

Together, the above acts and their regulations, form a complex regulatory framework that can be difficult to navigate and sometimes, whether intentionally or not, allows for some difficulties in interpretation.

Dairy product labelling in South Africa is a striking example of the complexities facing the entire industry, and of the power relationships (or diverging interests) among government departments, dairy processors and distributors and food

Food labelling is a complex field, and its

ramifications go beyond merely making

information available to consumers examining

food products on store shelves.

“Regardless of which

role a label plays, it

must comply with the

following principle:

the information

given must not be

misleading.”

DSA


The SABS which was established as the national standardisation authority, through the promulgation

of the Standards Act (Act 24) on 1 September 1945, is responsible for maintaining South Africa's database of more than 7 000 national standards, as well as developing new standards and revising, amending or withdrawing existing standards in the country.

SABS subject matter experts represent South Africa's national interests in the development of international standards on international

bodies, such as the International Organization for Standardization (ISO) and the International Electrotechnical Commission (IEC).

South Africa, which has a long and proud history of involvement with these bodies, plays an active role in regional standards bodies, such as the:• African Organization for

Standardization (ARSO), • Pacific Area Standards Congress

(PASC), • African Electrotechnical

Standardization Commission (AFSEC),

and the• Southern African Development

Community Cooperation in Standards (SADCSTAN).

Currently, the SABS currently holds the Secretariat for SADCSTAN, the standardisation body for the 14 Southern African Development Community (SADC) nations.

The Bureau also serves as the national notifications authority or enquiry point for the World Trade Organisation’s Technical Barriers to Trade agreement (WTO/TBT).

SOUTH AFRICAN BUREAU OF STANDARDSCELEBRATES ITS 75TH ANNIVERSARYOn 1 September 2020, the South African Bureau of Standards (SABS),

which is also a founding member of the Organisation for International

Standardization (ISO), will celebrate its 75th year of developing national standards, providing

quality assessment services and the testing of advanced materials and products in South Africa

FOOD LABELLING IN THE DAIRY SECTOR

retailers. In a complex food market, balance among the stakeholders’ various needs is difficult to achieve, which explains why it often takes long to amend regulatory labelling measures.

Being part of the solutionThe primary objective of the Dairy Standard Agency (DSA) is to promote the improvement of compliance with legal standards of milk and other dairy products in the interest of the industry and the consumer.

The Dairy Standard Agency held a highly successful webinar to introduce the DSA improved electronic guideline which provides a user friendly and integrated platform for the interpretation of the labelling requirements regarding food safety, product composition and metrology applicable to dairy products.

The speakers for the session included Janusz Luterek - Hahn & Hahn. Topic - "The regulatory landscape governing food labelling and mitigation of risks" Dr Mariaan Wicks - North-West University. Topic - "Nutrient profiling: The story behind this useful tool" Jodie Treu - Dairy Standard Agency. Topic - "Introduction into the use of the DSA electronic Dairy Product Labelling Guide"

The purpose of this electronic guideline is to provide a user friendly and integrated way for the assessment and interpretation of labelling requirements applicable to dairy products. This guideline is by no means exhaustive and the content should therefore be treated as guidelines. Readers are

advised to consult the applicable regulations, also referred to in the guideline.

It is our wish that this tool will serve the interests of the dairy industry, other stakeholders, and the consumer well, but also to be used as an effective tool to protect the integrity of dairy products in South Africa.

This Dairy Standard Agency (DSA) project is statutory funded by Milk SA from levy income in terms of regulations issued by the Minister of Agriculture, Forestry and Fisheries under the Marketing of Agricultural Products Act.

This product is free and not for sale in any format by any party, institution, or organisation. Please contact the Dairy Standard Agency (DSA) at 012 665 4250 or [email protected] for more information.

It can be accessed at: https://labeling.dairystandard.co.za/

The Dairy Standard Agency (DSA) is a non-profit organisation and its existence is a direct result of a strategic approach by the organised dairy industry (Milk SA, SAMPRO and MPO). The approach is aimed at increasing the market for milk and other dairy products, the improvement of international competitiveness of the SA dairy industry and the empowerment of previously disadvantaged people

DSA


GUT HEALTH

Professor Rob Knight, founding director of the Centre for Microbiome Innovation in California

described the gut and its microbiome as “the new factors impacting your whole lifespan and health outcomes”.

Prof Knight explained how the gut microbiome can be a predictor for health

and disease and discussed research showing that health conditions including pain, autism, obesity, cardiovascular risk, anxiety, depression and multiple sclerosis may be affected by intestinal microbiota.

When we think of biomes under threat, we tend to think of extinctions within the environment, but our modern

lifestyle has also led to the disappearance of large groups of microbes in the gut microbiome. Maintaining equilibrium in the gut is protective against disease, however modern life stressors can influence the gut microbiome negatively. The good news is that eating fruits and vegetables rich in fibre and

Emerging scientific findings on the topic of gut health were shared by two renowned international

experts, and South Africa’s own Mpho Tshukudu, a registered dietitian with a special interest in South

Africa’s food culture and heritage. Tshukudu unpacked the relevance of the international findings for

South Africans, taking local beliefs, behaviours and dietary practices into account

GO WITH YOUR GUT: SA HERITAGE FOODS SHOULD BE ENCOURAGED 2020 One Health Summit: Your Gut’s Instinct


GUT HEALTH

phytonutrients, and fermented foods may have a positive effect.

Andrea Hardy, a registered dietitian known as ‘Canada’s gut health expert’, agreed. “Nutrition is the quickest and easiest way to influence our gut microbiota,” she said, noting that the Western diet, characterised by too much sugar, fat, red and processed meats and too little dietary fibre, reduces the diversity and abundance of beneficial bacteria in the gut, damages its mucous layer and leads to low-grade chronic inflammation.

On the other hand, she said, eating enough fibre, phytochemicals, omega-3 fats, probiotics, prebiotics and fermented foods is associated with abundance and diversity in beneficial bacteria, improved overall gut health and a reduction in inflammation. She emphasised that eating foods containing probiotics was a simple, accessible way for people to consume nutrients and beneficial bacterial cultures. She explained that not all fermented foods are probiotics, and that probiotics must meet certain criteria to be classified as such. These included the need for bacterial strains to survive in the food at an efficacious dose for the duration of shelf life, and at least one positive human clinical trial to prove that it addresses a specific health outcome. She used the example of a yoghurt containing a blend of five cultures, including the bacterial strain Bifidus ActiRegularis™, which has been shown in clinical trials to reduce digestive discomfort.

Tshukudu’s presentation aligned the international findings with the South African context, calling on local healthcare professionals to ‘better understand all the layers influencing an individual’s food choices and behaviours, in order to deliver relevant, meaningful advice’.

Some South Africans believe that traditional foods have no role in a modern diet, she said; for many, these foods are seen as ‘poverty foods’. But they provide valuable nutrients that can promote gut health and, based on the findings presented by the other speakers, overall health too.

Noting that some South Africans self-medicate with laxatives, herbal preparations and enemas as a first-line approach, which can be harmful long

term, Tshukudu exhorted healthcare professionals to educate their patients around dietary intervention and the benefits of eating or drinking certain familiar, easily available heritage or traditional foods for gut-health.

Tshukudu recommends integrating South Africa’s traditional cuisine with modern food trends:• Onion, ginger, garlic, black pepper,

cayenne pepper, cinnamon, oregano, rosemary, and turmeric are prebiotics that support gut health and have been adopted into South African cuisine from other cultures over time.

• While beans and legumes get a bad rap for causing bloating and flatulence, Tshukudu says chefs and home cooks don’t realise that sprouting, soaking and fermenting lentils and beans (as well as grains and other vegetables) avoids these issues (and, as chefs

will know, is an emerging world trend as well as being culturally appropriate here).

• Fruits such as pomegranates, figs, blackberries, and baobab grow in

rural areas, and evoke positive childhood memories, and all are fantastic additions to smoothies,

baking and dressings.• South Africa has a wealth of traditional

and nutritious cooking leaves. Morogo for example, is rich in nutrients and fibre makes a fine pesto. These leaves can also be used in salads and added to smoothies.

• In South Africa, meat consumption is high at the expense of vegetables, nuts, and legumes, partly because plant proteins are considered poverty foods. But the flexitarian diet is gaining interest and nuts and legumes fit right in there as protein sources.

• Due to a high prevalence of lactose intolerance, many South Africans avoid dairy foods. But did you know that some of the lactose is digested by the intrinsic cultures in the fermented dairy products? Maas may be the traditional version, but yoghurt has modern appeal. To help promote digestive comfort and wellbeing, choose a yoghurt with a blend of bacterial strains, including Bifidus ActiRegularis™.

Danone’s Activia yoghurt, containing billions of exclusive live cultures, including Bifidus ActiRegularis™, has been shown in clinical trials to help improve digestive

comfort and the new strawberry and goji berry variant contains 28% less added sugar. Reducing the added sugar content is just one of Danone’s efforts to realise its One Planet. One Health vision.

This vision is based on the premise that ‘a healthy body needs healthy food and healthy food needs a healthy planet’. To realise this, Danone worldwide is pioneering a food revolution that is drawing attention to the reality that every time we eat and drink, we can vote for the world we want to live in.

It is a movement aimed at nurturing the adoption of healthier, more sustainable eating and drinking habits, and Danone is calling on all people and everyone who has a stake in health to take action and join the revolution.

One of Danone Southern Africa’s many efforts towards the goals set to achieve its One Planet. One Health vision is an annual summit, hosted for the past three years as The Yoghurt Summit. It was renamed this year to the ‘One Health Summit’ in line with Danone’s One Planet. One Health ethos, and forms part of the company’s continued investment in education programmes that bring together global and local scientists.

As Danone Managing Director Hendrik Born explained at the Summit, ‘The health of people and the health of the planet is very strongly interconnected. One Planet. One Health is our long-term vision and is linked to the sustainability goals of the United Nations. We believe that education on the right nutrition choices will help to strengthen the health of all our people.’ Born also announced that Danone had donated 5 million cups of yoghurt to communities in need during the Covid crisis.

Danone’s online nutrition education initiatives have reached more than 7 million South Africans. The company is the only yoghurt producer committed to the Plastic Pact in SA; it has partnered with Pick n Pay to improve food waste management and is working through the WWF with farmers to improve water catchment areas.

The Summit recording and additional content is available to view on the Danone website:https://corporate.danone.co.za/one-planet-one-health/healthy-lifestyle/your-gut-s-instinct.html

GO WITH YOUR GUT: SA HERITAGE FOODS SHOULD BE ENCOURAGED 2020 One Health Summit: Your Gut’s Instinct


NUTRITION

RISING FROM COVID-19 INDUCED ECONOMIC ASHES MUST START WITH BASIC NUTRITION

These goals included ending global hunger, providing better healthcare, and achieving equality for women.

Nearly all countries around the world are signatories to these goals, meant to be achieved by 2030.

Many government programmes in South Africa, a signatory to UN Sustainable Development Goals, are aligned to meeting these goals.

The need to achieve progress on a number of these goals is more pressing

in South Africa, which is considered an upper-middle-income country.

South Africa is also among the countries with the most unequal societies in the world.

With only 10 years to the finish line, South Africa will need radical changes to stand a chance of meeting some of the critical goals such as universal healthcare, ending poverty and hunger, and equity for women.

Statistics South Africa reports that in 2017 as many as 6,8 million South Africans experienced hunger. While the number has dropped from 13,5 million in 2002, hunger still affects 1,7 million households across the country.

During the Covid-19 induced lockdown, we witnessed a concerted effort by the government and corporate South Africa to provide nutrition to the most vulnerable members of our society.

Many organisations, particularly

those in the food production and distribution value chain developed and implemented nutrition programmes with varying degrees of success.

The government, through the National Department of Basic Education, has an in-school nutrition programme that provides meals to millions of learners every day.

It has been reported that, before the lockdown, about 20 percent of households in South Africa had insufficient food. This is a disturbing reality by any measure.

The South African government, like many others around the world, implemented lockdown regulations as a measure to limit the spread of the novel coronavirus.

While the lockdown was necessary to tackle the highly infectious virus, the undesired side-effect was a massive decline in economic activity.

Five years ago, the global

community committed to

achieving 17 life-changing

sustainable development goals

under the aegis of the United

Nations (UN).

By EUGENE ABSOLOM, Executive Director at Tiger Brands Foundation


NUTRITION

The economy is now expected to see a more than 7 percent contraction in gross domestic product.

Unskilled or semi-skilled workers in the lower-income segment are likely to be affected the most by the lockdown. We have already seen massive job losses across many sectors of the economy.

Covid-19 not only exposed some societal deficiencies, but it also showed the extent of inequality in South Africa.

For many years there have been questions about South Africa's capacity to meet the UN Sustainable Development Goals, by delivering high levels of inclusive economic growth.

While I am not qualified to make a pronouncement on the state’s capacity to deliver sustainable development, what is clear is that we need some urgent interventions.

Without a decent economic recovery programme to tackle poverty and hunger, the impact will linger for many years to come.

Studies show that an in-school nutrition programme also has the effect of increasing school attendance and consequently better educational outcomes.

In the long run, education improves one's ability to take advantage of economic opportunities. It follows, therefore that an in-school nutrition programme automatically achieves results beyond the meal itself.

That is the reason the Tiger Brands Foundation intervention programme continues to help learners in school. Our intervention achieves multiple goals simultaneously.

Efforts that were underway before the lockdown to prevent hunger among schoolchildren should, therefore, be resuscitated with urgency.

It is within our grasp to end hunger in schools if we put our considerable resources together. Many programmes have already been designed to achieve this goal.

While there is always room for improvement, we believe that it is not necessary to re-invent the wheel. Those with the will, desire, and resources to make a difference should rather focus on leveraging existing programmes.

Inequality is a threat to long-term social stability. Sustainable development to us means no child should be left behind in our quest to create an equal society.

The UN Sustainable Development Goals are to a large degree interlinked, since malnourished schoolchildren are susceptible to disease and will also find it difficult to make progress in learning.

Covid-19 may have re-set the clock on many of the gains towards achieving 2030 UN Sustainable Development Goals, but we believe that to resuscitate the momentum, we should focus on getting the basics right first.

Even Maslow’s hierarchy of needs does not start with high-tech gadgets, it starts with nutrition.


BLACK INDUSTRIAL

ACCESSING THE BLACK INDUSTRIALIST SCHEMEfor your Manufacturing Business By NADIA RAWJEE, Director of Strategy and Finance at Uzenzele Holdings

The black industrialist scheme aims to unlock the potential of black industrialists to become meaningful participants of economic growth

The South African food and pharmaceutical manufacturing sectors have come under significant strain in the last few years with the sector suffering from chronic under-

investment. The Black Industrialist incentive is an untapped DTIC incentive which could be a catalyst for driving expansion in this sector… but many manufacturers simply do not know how to access it.

The Black Industrialist Scheme is a viable funding alternative for manufacturers wanting to meaningfully participate and contribute to the industrialization of South Africa.

The schemes objectives are to deepen industrial linkages amongst black entrepreneurs, establish industrial enterprises, improve capacity and competitiveness through industrial tech and innovation as well as grow and transform the economy to create jobs and sustainability.

While transactions are structured around the needs of the client and funder, a qualifying black industrialist can access up to R50 million from the scheme on a cost sharing basis of between 30% and 50% of the project value.

How to QualifyWe often find that many businesses do not attempt to apply for grants and incentives out of the DTIC as they do not know whether the qualify and the nature of the support they will receive. When one talks about “Grant Funding”, there is often a perception that the DTIC will simply hand over a cheque to fund your business. The reality is slightly different.

The incentive will look at several different factors including black ownership of your business as well as the project size.

Typically, the beneficiaries of this grant are established industrialists with extensive experience, operations and track record requiring support to expand or improve business


efficiencies. If you have never run a manufacturing operation, it is unlikely that you will qualify although there are instances where emerging black industrialists in pursuit of new opportunities or taking over brownfield projects, can also benefit from the scheme.

Entities benefiting from the scheme are expected to be able to expand their current operations to become global players within 10 years.

The operations of the business must also be aligned to the manufacturing sectors of the economy as articulated in the IPAP.

The scheme covers various sectors including food and pharmaceutical manufacturing, agro-processing (But not primary agriculture), oil and gas and the textile sectors to name a few.

Importantly, the black industrialist must be directly involved in the day-to-day running of operations, exercise control and have a high level of ownership (greater than 50%) to qualify.

What is InvolvedGrant funding is not offered to fund operational expenditure such as salaries – rather it is to finance equipment, tools, and machinery to build manufacturing capacity.

The funds are provided as a cash grant which is non repayable provided the applicant has achieved its outcomes as outlined in the application.

This funding instrument comes with what is known as a “matching” element, meaning that the business will be required to match a certain percentage of the funding request. For example, the business is looking for R30m worth of funding for capital expenditure (the minimum project size for the Black Industrialist Scheme), may be required to contribute R10m of their own capital.

Funds are also released in stages or milestones, rather than as a single lump-sum – this is an important consideration from a cashflow perspective. Your business plan cannot rely on a single up-front investment to get the project up and running.

The food and pharmaceutical manufacturing sectors in South Africa present a unique opportunity for industrialisation and the Africa Free Trade Agreement could be a catalyst for manufactured goods on the continent to access markets of meaningful size and relevance. The DTIC wants South African manufacturers to play a critical role here and are prepared to make available incentives for the right industrialists and viable businesses entrepreneurs.

For more, visit www.uzenzele.com

ACCESSING THE BLACK INDUSTRIALIST SCHEMEfor your Manufacturing Business


ROBOTICS

THE ROLE OF PICK AND PLACE ROBOTSIn years gone by, manufacturing processes consisted of a

line of workers being solely responsible for all the material-

handling functions. Whether it was assembly, picking or

packaging, it was largely a manual, laborious process.

The detrimental effects to the workers’ health have been

well documented, as many employees were subjected to

conditions that sometimes resulted in serious illness,

injury, and even death.

As automation became widely accepted and implemented throughout various industries,

robotics took it one step further with robots designed for specific applications, such as handling, packaging and palletising. Suddenly, these new pick and place robots allowed for more speed and consistency in throughput, while being customisable to meet production requirements.

While the usual suspects, such as the automotive and pharmaceutical industries, are already deeply invested in the use of industrial robots, the South African food manufacturing sector has also embraced this technology in recent times.

“Speaking specifically about the

KwaZulu-Natal region, we’ve seen an increase in the implementation of pick and place robots in food manufacturing, especially in the big bakeries,” says Yaskawa Southern Africa’s Durban Branch Manager, Rudi von Fintel. “The bakeries produce over 8,000 loaves of bread an hour, 24 hours a day, so speed and consistency are absolutely vital to their operations. In terms of application, the robots are responsible for taking the bread out of hot ovens and placing them onto the conveyor belts.”

Considering the sheer amount of loaves in production, as well as how hot the loaves are, it is a task that would be difficult, if not physically impossible, to do without the assistance of robots. This reveals one of the biggest benefits of pick

and place robots as they do the work that is not possible for human workers to do.

In the first industrial revolution, workers’ health and safety were at risk when they lifted heavy items and handled hazardous material and liquids. Advancements made in technology ensure safer working environments where the robots are responsible for these demanding and repetitive tasks, whether it be handling litres of burning-hot cooking oil or moving around thousands of glass milk bottles.

“Palletising in the beverages industry is another area where we’ve seen a massive uptake,” von Fintel explains. “Due to the different sizes of bottles, cans or cartons, it is important to have robots that are easily adaptable to the products


coming down the line. And since the volumes are so high, the robots are instrumental at the end of the production line.”

Another notable example in the beverage industry is Bavaria Brewery, which now manages to palletise 100,000 beer cans per hour after the business decided to revolutionise its picking, packing and palletising processes. More impressively, it boasts a high process reliability with maximum fail-safety. It is results like these that cannot be ignored, particularly when looking for better efficiencies in your processes.

While many businesses might be concerned about robots taking up additional floor space or being too bulky to operate, the opposite is true. In fact, pick and place robots are capable of operating in the tightest spaces with minimal hassle. The end-of-arm tooling is simple enough to swap out, while fewer components means easier access for maintenance. Furthermore, since robots support a wide variety of communication protocols as well as digital signals, they are easily integrated into existing automation or production lines.

As we move into a world where production needs to happen without “human touch” or intervention, pick and place robots could be the solution to many industry concerns. At the same time, they could also prove to be the productivity boost that every business so desperately needs.

www.yaskawa.za.com


TETRAPAK

Tetra Pak South Africa supports THE CIRCULAR ECONOMY BY RECYCLING CARTONS FOR NEW REEL CORESTetra Pak cartons, manufactured as flat

packs at the converting factory in Pinetown,

are wound around reels that are now being

manufactured from recycled packs collected

from post-consumer waste.

These reels must conform with stringent hygiene and structural requirements, since they support several hundred kilograms of weight of packs used for the safe and

healthy production and distribution of food and beverages. “Recovering fibre from used beverage cartons supports

our strategy of a low-carbon circular economy as well as the sustainability goals we continually strive to achieve ourselves and in collaboration with partners,” says Rodney Reynders, Cluster Leader of Sustainability for the Greater Middle East and Africa. “The reel cores are an important component in maintaining the health and safety integrity of the packs throughout the supply chain. That is why the role of Mpact in producing exceptionally high-grade recycled paper fibre is so crucial, as well as the role of Cutting Edge Packaging in manufacturing the reel cores using that product.”

The Tetra Pak converting factory in Pinetown uses thousands of reel cores every month, made from 100% recycled paper, at least 10% of which is fibre from post-consumer beverage cartons such as Tetra Pak.

The process begins when Mpact Recycling collects used food and beverage cartons nationally for recycling.

Mpact Recycling MD, John Hunt, says, “As the leading recycler in South Africa, we collect approximately 600 000 tonnes of recyclables per annum. The liquid packaging plant at the Springs mill has the ability to recycle approximately 25 000 tonnes per year of liquid packaging products and we are excited to be working with Tetra Pak in our joint efforts to unlock and increase collections of used beverage cartons.”

After collection, the recycling business bales the cartons which are then sent to the Mpact mill where, through a special hydro-pulping process, the paperboard is reduced to a pulp and separated from the polymer and aluminium (PolyAlu) layers. The pulp is then used to make new paper-based products, specifically core board paper, which becomes paper cores.

Howard Emmett, Mill Manager, for the Mpact Springs mill

says “as a manufacturer of Carton Board and fibre-based core products in South Africa, the high-quality fibre recovered from liquid cartons adds strength to the finished products. We continue to increase our use of post-consumer beverage cartons in a variety of paper products as it becomes available. Beverage cartons are still a relatively new form of packaging being recycled in South Africa and not all consumers are aware they can be recycled.”

Cutting Edge Packaging appreciates the high-quality fibre board that the Mpact mill supplies, enabling it to manufacture reel cores to exacting standards. To further close the loop, these cores also end up at many of the Mpact Recycling facilities countrywide and back into the recycling process.

More information about Tetra Pak www.tetrapak.com


Meeting COVID-19 and FUTURE CHALLENGES IN YOUR DISTRIBUTION CENTREThe COVID-19 health crisis has had a major impact within Distribution Centre environments that

have been providing the lifeline to retailers, manufacturers and end-users alike. As restrictions on

business begin to lift, Distribution Centres are evaluating and implementing technology solutions

designed to address and manage social distancing and new cleaning procedures advised by the

World Health Organization (WHO) and other regulatory bodies.

A recent paper from Harvard University researchers states that “prolonged or intermittent social

distancing may be necessary into 2022.” In addition, the “next normal” may include an array of strategies that change typical working conditions for employees inside the warehouse.*

These solutions need to ensure productivity is maintained, allowing for efficient and accurate workflows for order

picking, fulfilment, shelf replenishment, dispatch, cold storage environments and other tasks as Distribution Centres look to deliver a re-imagined experience. At the same time, DC and supply chain managers are realising that they need to build a smarter, and more agile and flexible operation due to the rapidly changing requirements of their customers.

Bidvest Mobility, a leading provider of enterprise mobile computing and barcoding technologies, has responded to the challenges that the supply chain face and has developed solutions with technology partner, Honeywell, for faster, smarter and more effective work to be done throughout the supply chain and specifically within the DC.

Within the DC environment, new communication strategies are being explored with the introduction of Honeywell Smart Talk, a unified communications software solution that can be added to Honeywell mobile computers. This means that all employees using mobile devices are always connected, without the need for team meetings, hereby helping to maintain social distancing guidelines.

Simon Grisdale, Managing Executive at Bidvest Mobility believes it is important to ensure that DCs have the right mobile computing and barcoding solutions in the supply chain. “This can range from barcode label and mobile printers, mobile computers and barcode scanners to enterprise mobility software – all designed to optimize agility in their DC

or warehouse and enhance accurate workflows for all tasks,” he added.

Grisdale commented that support for DCs, as the central hub of the supply chain, has been key during this period, particularly with social distancing protocols and fewer site visits. “Our call centre has geared up to troubleshoot all our customers’ mobile computing challenges using our remote cloud-based MDM (Mobile Device Management) software tools, enabling contactless IT support, while enforcing social distancing protocols to ensure mission-critical mobile solutions are always up and running. This facility is backed by our national repair centre, certified to fix mobile devices to OEM standards,” he added.

“Going forward”, Grisdale advised, “DC and supply chain managers need to ensure that their operations are agile, flexible and that effective real-time traceability is in place in order to change gear rapidly, fulfil service level agreements, respond to any crisis, and to provide up-to-the-minute reporting on stock levels, activities, and COVID-19 related information. Mobile computing and barcoding technology and systems are all available to support the supply chain to meet these challenges in a changing world.”

Visit: https://www.bidvestmobility.co.za/honeywell *https://www.dcvelocity.com/articles/45895-transportation-andlogistics-firms-ponder-covid-19-reopening-plans

DISTRIBUTION

Honeywell EDA51 mobile computer, built on Android™, combines integrated scanning and robust connectivity and is ideal for light-duty Direct Store Delivery, pickup and delivery, field service, and retail applications.

Ruggedised Honeywell CK65 mobile computer, with a cold storage option, used for scanningfrom a few centimetres to up to 9 metres away


Soon after lockdown, we started to witness some of the dangers of home brewing. MEC Faith Mazibuko called out home brewers in a scathing social media post after

Gauteng community safety officials found that traditional beer

being sold at an informal settlement in Soweto was infested with maggots. Additionally, many South Africans have died or were hospitalised from drinking homebrew they had either made or purchased illegally. And, whilst homebrewing is not specifically tied to lockdown or the banning of alcohol, there are both safe and unsafe methods of homebrewing, with many South Africans finding themselves insufficiently stocked during lockdown.

The brewing and consumption of quality traditional (or sorghum) beer has a long and rich history in South Africa. Tribes throughout Africa have brewed beer for centuries and carried the art of brewing sorghum with them as they migrated across the continent. Traditional beer brewing is steeped in traditions that go hand-in-hand with ceremonial and cultural occasions and gatherings.

Protecting such a key part of the South African ethos must become a priority for the country.

Sorghum beer needs safe packaging Homebrewed and commercial sorghum beer is often sold in unhygienic and unsafe packaging that isn’t tamper-proof. Therefore, any substance can be added to the brew.

Unscrupulous traders often open the beer and water it down or add dangerous concoctions to it such as other alcohol, methylated spirits and in severe cases even battery acid to give it a “kick”. This means that people often get sick, or worse.

Some traders also reuse unsafe packaging and under declare how much beer they are really selling, thereby dodging excise duties and other taxes.

So, what’s the solution? How do we ensure that beer isn’t tampered with and guarantee the safety of South Africans who consume it?

Here’s howIllicit home brews are mostly packed in open and unhygienic containers which are easily susceptible to abuse and meddling.

But conical cartons are sealed and cannot be meddled with. So, retailers and consumers can trust that the beer inside a sealed carton is the same great quality that left the brewery, and nothing else.

South Africa must turn to SAFER PACKAGING FOR TRADITIONAL BEER Since lockdown was implemented at the end of March 2020, South Africans from all walks of life

have experienced the full spectrum of the impact of the banning and unbanning of alcohol. The

initial ban on the sale of alcohol, meant to last only 21 days, was extended by several months until

it was finally unbanned, then banned and most then unbanned again on 18 August.

TRADITIONAL BEER


Read alongside section 18 of the National Environmental Management Waste Act, EPR is a

waste management measure furthering the aim of reduction, reuse, recycling, and recovery of waste. The purpose of EPR is to ensure financial and physical responsibility attaches to the producer of the product in the post-consumer life stages of the product.[1]

The call for comment was made on a general EPR regulation document alongside regulations for EPR in the lighting, electronic and electrical equipment, and the paper, packaging, and other single-use industries. The Circular Economy (CE) has become one of the objectives of sustainable development policy in South Africa, and EPR is considered by DEFF as one of

the ways to manage waste streams and further CE policy initiatives.

The regulations are aimed at encouraging the implementation, monitoring and evaluation of Extended Producer Responsibility Schemes (EPR Schemes) by producers, importers, and brand owners. The three main characters within the regulations are the producers, the Producer Responsibility Organisations and the EPR Schemes. Producers are registered persons, a category of persons and/or a brand manager which engages in commercial manufacture, conversion, refurbishment and import of new or used products (as identified by the Minister of DEFF). PROs are non-profit companies established by producers (or any other person in the industrial sector concerned) to implement EPR Schemes.

EPR Schemes are systems that affects the obligations placed on producers.

Producers have full responsibility for the establishment, implementation, financing, maintaining fees, auditing and managing the data of the EPR Scheme. The producers are responsible for the life cycle assessments of the product; the collection, recycling, recovery, documentation and control over all services related to the product waste stream; and the establishment of needed infrastructure or the use of existing infrastructure through collaborations.

The producers are also responsible for promoting small businesses, implementing BBBEE policy and the establishment and development of a secondary material market to ensure the recycled material has an end-use market

Initial thoughts on the 2020 JULY DRAFT EXTENDED PRODUCER RESPONSIBILITY REGULATIONS

On the 26th of June 2020, the Department of Environment,

Forestry and Fisheries (DEFF) invited comments on the Extended

Producer Responsibility Regulations. These regulations came

after a policy shift away from Industry Waste Management Plans

towards the principle of Extended Producer Responsibility (EPR).

CIRCULAR ECONOMY

By MS AYSHA LOTTER, Doctoral Candidate and Researcher at the South African Research and Chair: Mineral Law in Africa.


to go to. This is incredibly overwhelming for smaller producers, especially considering the onerous penalties they may face if they do not comply. This may result in larger industry players stepping forward with PROs that serve their own interests, making an uneven playing field.

It is now important to note that the EPR principle is innovative and an incredibly exciting policy avenue to explore and we commend DEFF for the publication of EPR regulations. They provide an incredible platform to hold those who profit from products responsibility for the environmental and social costs of their products. We are adding our initial thoughts to join the conversation – these are our concerns but do to seek to detract for the policy direction, a path we endorse.

Within the general EPR regulations, the definition of a ‘producer’ has been cast so wide that responsibility has been stretched over the entire lifecycle of the production and distribution of any product. The manufacturers of the goods, the importers, retailers and any the waste management providers have become part of a mandatory responsibility model. Although there is strength in shared responsibility, and this is preferred within a developing country context, if spread too thin the amount of responsibility attributable to a specific stakeholder becomes difficult to discern.

If a producer becomes the provider of public services like waste management, then holding that producer responsible requires effective accountability structures. Administrative action (waste

collection for example) taken by a private party (waste management company considered a ‘producer’) passes what is in the governments interest to provide adequately, to a 3rd party. This transferral ‘privatises’ a public service. The pros and cons of privatisation can be endlessly debated, but the focus here is on responsibility and who will be held accountable if something is not provided effectively and how do we ensure accessible accountability structures exist.

Currently, the regulations provide a definition of a ‘producer’ that is far too vague and will result in multiple confusing relationships between the public structures which are supposed

to be accountable (like local municipalities) and the private parties

CIRCULAR ECONOMY


that are now ‘responsible’. Another element to consider is the compliance and enforcement of the EPR systems – what is the true cost of the product? how do we attribute a causal link? and how much does the cost connect to the final disposal?

PROs appear to be the main structure to ensure accountability when it comes to EPR, how can we ensure that the PROs are governed in an independent manner when almost every aspect of the value chain will both need to be represented and be accountable to said PROs? At this stage there seems to be a conflict of interest where those representing the PRO will also be representing a producer, resulting self-evaluation. An independent audit is required, but this might not be enough.

I suppose the question is – where is the state? What role do municipalities play when they are the ones legally mandated to manage waste? We cannot hand over all responsibility. It needs to be shared alongside state structures in a mutually beneficial manner otherwise the cost of these changes will inevitably fall on the consumer of the product, and not the producer. Producers will externalise the cost of these EPR schemes if not carefully monitored – consumer protection is a vital issue to consider in the implementation of these schemes and unfortunately the regulations appear silent on how these fees will be calculated.

Having a general EPR regulation might also need to confront some of the existing regulatory hurdles faced by individual sectors. For example, incredibly onerous authorizations, licences and assessments are required in the context of the electronic and electrical equipment (EEE) recycling when the activities do not result in hazardous activities (collection and transportation for example of most waste EEE (WEEE)). Managing WEEE, and incentivising small transportation and collection businesses, needs to be considered when looking into EPR. Regulatory restructuring may need to be

considered first before adding additional principles.

Other points of concern regarding the general EPR regulations that came up from industry when in conversation with DEFF:• Currently, the South African Waste

Information System needs substantial improvements before accurate reporting on the targets and successes of any EPR Schemes can be expected. What is most probably needed is an independent forum where data can be professionally stored and analysed.

• Regulation 5 applies to producers, but upon further analysis the objectives often seem more relate to PROs. Thus, clarity is needed on what producers are directly accountable for and what PRO’s are accountable for.

• Producers and PRO’s seem to be one and the same – how would one be held accountable whilst the other not when their responsibilities according to the regulation 5 and regulation 11 appear largely mirror one another.

• If the administration fee of the PRO is limited to 6% whilst being expected to undertake all the obligations set out in the regulations, the PROs will be substantially under-funded.

• Bi-annual audits are considered an unnecessary financial and administrative burden placed on the PRO and an unnecessary administrative burden on the DEFF. Annual audits should prove adequate monitoring.

• Unclear how consultation processes will be facilitated with impacted Ministers in other governmental departments, how will producers/PROs establish effective communication on matters regarding EPR.

• How do we ensure fair calculation and handling of fees across the various PROs?

A lot of debate and answers are necessary to ensure the effective management of various waste streams, and the draft EPR regulations thus far provide a useful foundation to navigate

this innovative approach by government to further CE initiatives. Note: This article was first published on the MLiA website:http://www.mlia.uct.ac.za/news/part-two-initial-thoughts-2020-july-draft-extended-producer-responsibility-regulations

It is part of a 2-part series, you can view the first part here:http://www.mlia.uct.ac.za/news/part-one-south-african-policy-and-circular-economy-%E2%80%93-how-catch-cloud-and-pin-it-down

Links and References[1] Section 1 of the National Environment Management Waste Act, https://www.environment.gov.za/sites/default/files/legislations/nema_amendment_act59_0.pdfhttps://www.environment.gov.za/sites/default/files/gazetted_notices/nemwa_propoedregulations_extendedproducerresponsibility_g43481_gon718.pdf https://www.gov.za/documents/national-environmental-management-waste-act-withdrawal-section-28-notice-calling-paper-andhttps://www.environment.gov.za/sites/default/files/gazetted_notices/nemwa_propoedregulations_extendedproducerresponsibility_g43481_gon718.pdfhttps://www.environment.gov.za/sites/default/files/gazetted_notices/nemwa_propoedregulations_extendedproducerresponsibility_g43481_gon718.pdfhttp://www.mlia.uct.ac.za/news/part-one-south-african-policy-and-circular-economy-%E2%80%93-how-catch-cloud-and-pin-it-down https://www.environment.gov.za/mediarelease/creecy_extendedproducer_responsibilityregulations References:http://www.mlia.uct.ac.za/news/part-two-initial-thoughts-2020-july-draft-extended-producer-responsibility-regulationshttps://www.environment.gov.za/mediarelease/creecy_extendedproducer_responsibilitywaste

CIRCULAR ECONOMY


CHEP

What is RRP?RRP is an innovative last-mile solution that allows products to be moved from factory floor to the store floor on a single pallet, to be delivered either directly within a shelf, in an aisle, or as a freestanding unit.

These retail platforms offer a customisable solution for manufacturers and retailers that minimises touchpoints, reduces damage and drives sales in retail stores, with positive environmental impacts. The platforms are smaller “fractional pallets” that include a protective cardboard wrapping, doubling as an in-store branding and marketing opportunity.

The challengeTraditionally, a category like, for example, sugar involves a lot of handling along the supply chain and this can cause inefficiency, damages and unnecessary waste for both retailers and suppliers.

It is also difficult for brands to attract the attention of shoppers in a shelf environment, where products are commoditised, with little way of differentiating themselves to customers.

“Pick n Pay wanted to address these issues and approached us to find a viable solution,” explains Conor Powell, Last Mile Solutions Manager at CHEP Sub-Sahara Africa.

The solution“Our retail-ready packaging solution protects goods as they move through the supply chain, but also saves time and resources. These can also be used

to merchandise products in store. Technically speaking – an all in one solution,” says Powell.

RRP trials were first conducted at Pick n Pay stores in Gauteng. The platform performed above expectations in driving efficiencies, reducing damages, and lowering the carbon footprint of packaging to create cost savings along the supply chain.

Delving into consumer behaviourTo further test the solution, CHEP partnered with Neural Sense, a neuromarketing company that uses consumer neuroscience to understand consumer behaviour. Shoppers were fitted with mobile eye-tracking glasses to see what grabbed their attention and how they visually navigated the store environment, as well as galvanic skin response sensors to measure their level of emotional arousal during the shopping experience.

The tests showed that the branded retail-ready packaging attracted significant attention in-store (outperforming other point-of-sale activities), provided a more convenient shopping experience (given the ease at which products could be selected) and overall 67% of shoppers preferred to shop from the palleted retail-ready packaging compared to standard shelving displays.

The new platforms are installed on reusable 900x600mm CHEP pallets that are returned to suppliers as part of the company’s circular-economy, share-and-

reuse model – a business model that has seen CHEP rated the most sustainable company in the world in the Dow Jones Barron sustainability rankings.

“We chose to launch our Last Mile Solutions with sugar, a known-value item,” said Powell. “These products move quickly and are more likely to be affected by damage or slower replenishment. Within the first two months of piloting the solutions with Pick n Pay, they saw a significant reduction in product damage.”

“We are excited that our new solutions have been well received by shoppers and our partners at Pick n Pay,” he added.

“This solution can boost efficiency for retailers, manufacturers and other service providers but also fulfils a marketing and display function,” said Powell. “We look forward to working with our partners to customise this offering even further.”

CHEP is a global provider of supply chain solutions serving the consumer goods, fresh food, beverage, manufacturing and retail sectors in more than 60 countries. CHEP offers a wide range of logistics and operational platforms and support services that are designed to increase performance and lower risk while improving environmental sustainability. CHEP’s 12,500 employees and approximately 300 million reusable platforms (pallets and containers) deliver comprehensive coverage and exceptional value, supporting more than 500,000 customer touch-points for global brands such as Procter & Gamble, Sysco, Kellogg’s and Nestlé. CHEP is part of the Brambles Group, the operator of a portfolio that includes IFCO, the leading provider of Reusable Plastic Containers (RPCs) to the fresh food supply chain globally, as well as specialist container logistics businesses serving the automotive sector. For more information on CHEP, visit www.chep.com. For information on the Brambles Group, visit www.brambles.com.

PICK N PAY EMBRACES RETAIL-READY PACKAGINGPick n Pay has partnered with global supply-chain solutions

company CHEP to trial and launch innovative retail-ready

packaging (RRP) platforms in its stores across the country.


Nor did Libstar’s culture of innovation and differentiation slow down – the company introduced 88 new products and 36 renovated products this year.

Commenting on the results, Libstar CEO Andries van Rensburg said:

“In this difficult trading period, the Group has continued to work in pursuit of the protection, safety, health and well-being of Libstar’s people, the preservation of cash and maintenance of the Group’s financial stability to deliver superior service levels to customers.”

LIBSTAR

LIBSTAR SHOWS RESILIENCE DURING COVID-19 IMPACTED FIRST HALF

Despite the adverse effects of Covid-19, Libstar

delivered robust H1 results. They maintained

a strong balance sheet and sound liquidity,

despite extraordinary Covid-19 expenses of

R44 million.

The Group focused on three key priorities during the period: 1. Protecting the well-being of employees • Extraordinary Covid-19 expenses of R44 million • Despite the challenges faced and intermittent downtime

caused by the adherence to Covid-19 best practice, the Group has managed to maintain high levels of staff attendance and production output

2. Preserving the Group’s financial stability • Divisions have undertaken operational reviews and

have reprioritised capital expenditure and staffing requirements

• This resulted in an improved cash conversion ratio from 62% to 64% • Net interest-bearing debt on term loans to EBITDA ratio

improved from 1.4 times to 1.3 times due to improved cash conversion (within group’s optimal range of 1 to

2 times normalised EBITDA) 3. Delivering superior service levels • Investment in working capital increased to 14.8% of

revenue from 13.8% (within working capital target range of 13.0% to 15.0% ensuring critical stock availability)

• Major disruption to supply chains worldwide due to Covid-19 resulted in the need for higher inventory

levels of certain products and raw materials to ensure product availability

• Increased focus on production efficiencies and staff attendance protected our service delivery in a difficult market

“We will continue to capitalise on existing and new growth opportunities, enabled by our well-diversified portfolio of brand solutions, manufacturing capabilities and category growth plans,” van Rensburg added.

Looking forward, van Rensburg added: “Our food categories will remain at the heart of our growth

strategy. We are well positioned to capitalise on key consumer trends and changing consumer lifestyles, including the supply of products which cater to consumers’ health and wellness, home cooking and baking, convenience, and eco-friendly needs.

“Although our performance is traditionally stronger in the second half of the year, the impact of Covid-19 in the already weak economy cannot yet be quantified. We are, however, seeing promising signs of recovery and will continue to pursue the opportunities that the market presents.”

For further details, please refer to the Group’s detailed announcement on www.libstar.co.za

LIBSTAR

Financial summary • Group revenue was 1.9% higher: • Revenue growth from food categories, which constitute 91% of Group

revenue, was 1.1% • Household and Personal Care (HPC) revenue, which represents 9.0% of Group

revenue, increased by 11.5% • Gross profit margin increased by 0.2 percentage points to 23.4% from 23.2%: • Due mainly to full-period inclusion of service revenuefrom Libstar’s contract

manufacturing of Pringles snacks and continued focus on production efficiencies • Normalised operating profit decreased by 16.4% at a margin of 6.2% (H1 2019: 7.6%): • Impacted by Covid-19 related extraordinary expenses of R44 million • Excluding this expenditure, normalised operating profit would have declined by

3.9%, mainly due to the impact of Covid-19 related changes in sales channel demand • Group Normalised EBITDA decreased by 5.4% at a margin of 9.7% (H1 2019: 10.5%): • Normalised EBITDA before corporate costs from food categories decreased

6.6% over the comparative period, contributing 93% of Group EBITDA • HPC’s Normalised EBITDA before corporate costs increased by 46.8% • Excluding extraordinary Covid-19 expenses of R44 million, Normalised EBITDA

would have increased by 3.7% • Normalised earnings per share from continuing operations decreased by 19.0% to

23.8 cents • Normalised headline earnings per share from continuing operations decreased by

17.7% to 24.2 cents • Cash generated from operating activities increased from R178 million to R225 million • Net working capital as a percentage of revenue was 14.8% (within target range of

13.0% to 15.0%)

Libstar CEO Andries van Rensburg


DINNERMATES Tel: +27 11 462 0020 +27 11 032 8600Fax: +27 11 462 [email protected]

• Suppliers to the hospitality trade and food industries• Service Excellence • Quality portion-controlled products (chilled, frozen and dried)• Innovation and flexibility• Meat and chicken products tailored for special applications in the food industry. • Dried meat products – real meat real flavor!

PHT-SA TRADING INTERNATIONAL Tel: +27 861 777 [email protected]

Your PARTNER for HYGIENE and TECHNOLOGYAs a successful, producing enterprise of hygiene-sensitive products you have to keep many aspects of the requirements and regulations of hygiene and food safety in mind. We support you in this task and deliver customized hygiene solutions, as well as innovative technology. We develop the perfect fit, specific to your business, complete hygiene-concept and are reliably, along with our expertise, available by your side. In addition to this, after implementing our solution, we continue to be available to you for advice, regular service and for emergencies.

The PHT group with locations in North- and South-Germany, Austria, Benelux and South Africa is one of the leading outfitters of the modern, up-to-date technology for hygiene and food safety.

Contact Wendy Breakey Tel: 083 653 8116or email: [email protected]

ADVERTISE IN OUR SUPPLIER SHOWCASE

CAPE FOOD INGREDIENTSTel: +27 21 789 1885Fax: +27 21 789 [email protected]

For the most innovative product range in Africa. Our new technology means better and less expensive products. Further, we manufacture flavours in Southern and Eastern Africa, so we offer local supply with lower lead times, low MOQs and high flexibility in delivering the flavour profile you want. We offer formulation and technical assistance in:• Beverages • Bakery • Dairy • Batch Packs • Sweetener Blends • ColoursDistribution throughout Sub-Saharan Africa. Offices in: Cape Town, Luanda, Lusaka, Nairobi

KRONESTel: +27 11 065 5700 Fax: +27 86 645 8119 [email protected] www.krones.co.za

Krones plans, develops and manufactures machines and complete lines for turnkey installations of filling and packaging lines.

Every day, millions of bottles, cans and specially-shaped containers are handled on Krones lines producing beer, soft drinks, juices, water, spirits, wines and dairy amongst others. This is backed by worldwide 24/7 service support and expertise.

Krones’ product portfolio covers: blow-moulding, filling and closing, aseptic filling, labelling, inspection and monitoring, cleaning, rinsers and pasteurisers, water treatment, packing, palletising, conveyors, processing equipment, syrup rooms, intralogistics, brewing equipment, information technology, PET recycling, factory planning, greenfield solutions, valves etc.

FILLING & CAPPING

AGRIFOOD TECHNOLOGY STATION –COMPLETE THEIR SURVEYThe Agrifood Technology Station wishes to poll the general food industry regarding their needs tor analytical testing. In particular, it wishes to know which analyses are not serviced (or under-serviced) commercial laboratories (for whatever reason).

A previous survey of this nature about 10 years ago gave us a guide as to how to assist in closing these gaps. Obviously, the Station need a fresh perspective on this. All information provided to us will be disaggregated from you company name and pooled. Information will thus be anonymous/ confidential.

Please assist us in assisting you by sending a one- to three-line description of such tests in your field/ area of work. Closing date: 31st October 2020.

Send information to Ndumiso (Senior Technologist) on [email protected].

Thank you for your assistance.Larry Dolley (Manager)

the complexity of food labelling in the dairy sector · on customer feedback, the partnership will...

Documents