WOMEN IN INDUSTRY · Iberchem South Africa will be managed by Mr Quentin Questiaux, who joined the...

AUGUST 2020

PLUS: PACKAGING INNOVATIONS F

EATURE

WOMEN IN INDUSTRY

UPDATE: EPR REGULATIONSFOR THE HANDLING OF WASTE

WHY DO WE NEED ETHICAL AUDITING IN THE FOOD INDUSTRY?

FROM OHSAS 18001TO SANS/ISO 45001

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

Women in Industry 3The force behind FBR

News briefs 4

Migration from OHSAS 18001 7 to SANS/ISO 45001

An update to the proposed 8extended producer responsibility regulations for the handling of waste in South Africa

Innovation leads transformation 10

Power women driving health 12and safety. Women forge ahead on level playing field

Women in Science 14 Finding your dream job

An exploratory study on women 16and gender equality in South African agricultural careers World renowned sensory 17consumer scientist appointed extraordinary professor at UP

A new engineering partner 18within the food industry

The food processing industry 20and COVID-19. Part 2

Why do we need ethical auditing 22in the food industry

AUGUST 2020 In this issue...

Modular approach to keeping 24the production line squeaky clean

Packaging innovation feature 26

The Frugal bottle sustainability 26and innovation Base model carbon steel flexible 30screw conveyor

On the bright side... 31

Showcase 32

88

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2 | AUGUST 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

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)

Obviously the most significant event to happen in South Africa this month has been the shift to Level 2 Lockdown – a move which has returned industry to a semblance of normality. Probably the most relief was felt by the hospitality and the liquor sectors, both allowed to trade more normally than they have in months. While we know that it has been too little, too late for some businesses, we trust that we will see those who have survived the lockdown regain strength and some economic stability in the remainder of 2020.

As we head into the last quarter of the year, it is time for organisations to take the lessons learned from the pandemic and use them to craft a new plan for 2021. Business risk and continuity are on our radar like never before, and organisations are having to look at making some of their business practices such as remote working and digital strategies more permanent.

In tribute to Women’s Month, you will notice that we have several articles featuring women in business – great inspiration to see the journey that others have made to get where they are today.

Another interesting feature you will find in this issue is our Packaging Innovations, featuring some of the newest and freshest packaging trends which are developing globally. With many of them focusing on sustainability and reduced waste, there should be a great deal of interest in these alternatives.

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

Stay warm, stay well.

Regards, Bridget


WOMEN IN INDUSTRYThe force behind FBRSince this issue spotlights women in the food industry, we thought it fitting to take the

opportunity to share a little about the owners of Food & Beverage Reporter (FBR). The publication

was acquired by Food Focus in the last quarter of 2019, and is owned and run by Linda Jackson,

Adele Krogh and Bridget Day, who have played various roles in the food industry over the last

3 decades, including consulting, auditing, training and marketing

BRAND

LindaI am so blessed to be able to contribute in a small way to the South African Food industry. I love the fact that we can chat to people daily and help to give them answers to their food compliance questions and point them in the right direction. Being involved with Food Focus has allowed us to work with so many people that we would otherwise never have come to know, and we have been enriched by this. Working with my best friends is also such a privilege. Food Focus has so much more to offer and we are so excited about the next phase – you can expect to hear more from us on the subject of food safety culture, free resources, exclusive content for members only, “Talk shop” as a platform for advertisers. We salute the many women who are involved with food safety, quality and health and safety in the food industry. We hope to continue supporting you in the great work you do every day!

BridgetFood Focus will be 4 years old in a few weeks’ time, and it has been a wonderful experience developing this platform to educate and support the food industry. Between Adele, Linda and myself, we bring a wonderful mix of expertise, innovation, passion and skill to the work we do, and it is certainly never dull! We are brimming with so many ideas and plans to enhance the ways in which we can assist the industry with food compliance, but one of things I am most proud of is our agility and responsiveness – as a small, hands-on organisation we can respond almost instantly to industry news, trends, or crises. Our acquisition of FBR came just months before the advent of the COVID-19 pandemic and has certainly made 2020 a challenge. However, I do believe there is still a niche for print media, and we have some exciting plans to further develop the magazine. There’s never been a more challenging (or rewarding) time to be a woman in the food industry!

AdeleIt is such a privilege to be able to live out my passion for all aspects of public health, with the support of my good friends and amazing business partners in Food Focus. Having started my journey in public health, I realized early on that a compliance and enforcement driven approach to food safety can never be effective without the changing of mindsets and embedding a food safety culture in organizations. One of the basic building blocks driving this change is effective and focused training, specifically aligned to all levels within the company, thus making the training relevant and ensuring the efforts develop into a food safety culture driven by passion and not mere regulatory compliance. As the industry evolves, we believe our new Foodemy platform will bring all the elements of training together, allowing organizations to structure their training in the most effective and efficient way to support a healthy food safety culture, whilst incorporating all of the governance and compliance elements required by legislation and law.

www.foodfocus.co.za


BRIEFS

Diversey - the leading global hygiene and cleaning company – is manufacturing hand sanitizer in a partnership with the South African Breweries (SAB), a proud member of the ABInbev family, to help local efforts in combatting the spread of SARS-CoV-19. SAB swiftly redirected its Innovation and Communities strategies to respond to the Covid-19 crisis through the production of hand sanitizers. SAB donated the ethanol for Diversey to use in the process. The resulting production run was then donated by SAB to local hospitals and clinics in critical areas.

Boniface Kariuki of Diversey, said: “As a company we are recognised for extending help to the communities in which we operate, particularly in difficult times; and none more so than now, with the unique threat of the Covid-19 pandemic. Combining our renowned expertise in hygiene in this collaboration means we are able to respond and get the required help to the critical areas on the ground much quicker. In working closely with SAB we have been able to contribute in addressing the serious shortage of hand sanitizer and deliver essential protection to those in need.”

SAB has in total donated 150,000 litres of hand sanitizers over a period of three months. The initial production target of 100,000 bottles for Phase One of the project is equivalent to 50,000 litres of hand sanitizer. SAB/ABInbev subsequently agreed to proceed with Phases Two and Three (each 50,000 litres) which made their way to the Department of Transport and the Department of Basic Education for distribution to under-resourced schools.

Lance Moodley of Diversey states: “This initiative to help protect the health of the people of South Africa is just one of a number of partnerships with global companies that Diversey is undertaking in response to the current pandemic. We are grateful for SAB’s donation of ethanol, in addition to their local knowledge. What is even more gratifying is that the success of this partnership means it has also now been extended to Tanzania, where the project is currently under rollout.”

DIVERSEY HELPS IN THE PANDEMIC FIGHT

The Iberchem Group is expanding its presence in the South African market by bringing together the teams of Iberchem, Scentium and Versachem under the name of Iberchem South Africa. The Group recently bought the remaining 30%, thereby fully integrating Versachem’s activity into the Group’s portfolio. All three divisions will be temporarily accommodated in Versachem’s current offices in Pretoria, north of Johannesburg, until a new location can be found.

“Since the Iberchem Group first set foot in South Africa in the early 2000s, our activity has been growing steadily,” said Ramón Fernández, CEO of Iberchem Group. “The moment had come to establish ourselves permanently on the market to improve our customers’ experience even more. Proximity is a key element in our service offer. We strive to be as close as possible to our clients, which means they benefit from more agility when developing their product and from faster delivery times.”

Iberchem South Africa will be managed by Mr Quentin Questiaux, who joined the company in May. Mr Questiaux is well

known on the African market, with a proven track record in the flavour and fragrance industry. In the coming months, Iberchem South Africa will also gradually welcome new members to both Iberchem and Scentium.

“When it comes to flavours and fragrances, South Africa is a vibrant market that has always been at the forefront of trends,” said Mr Questiaux. “This is why we are building a team that is both dynamic and qualified to fulfil the country’s standards. Leveraging what has already been accomplished on the market, I’m highly enthusiastic and optimistic about the future of this new branch.

IBERCHEM SOUTH AFRICA TO COMBINEIBERCHEM, SCENTIUM AND VERSACHEM


BRIEFS

The Shoprite Group - the largest grocery retailer Africa – announced their decision to exit Nigeria after 15 years of trading.

"Following approaches from various potential investors, and in line with our re-evaluation of the Group’s operating model in Nigeria, the Board has decided to initiate a formal process to consider the potential sale of all, or a majority stake, in Retail Supermarkets Nigeria Limited, a subsidiary of Shoprite International Limited," the company said.

The retailer has 25 stores in Nigeria, all of which will be discontinued by a later communicated date.

Shoprite said the results for the year do not reflect any of its operations is Nigeria as it will be classified as discontinued operation.

Group sales rose by 6.4% to about R156.9 billion in the 52 weeks to 28 June, the group said. As a result of the lockdown, customer visits declined by 7.4%, while the average basket spend increased by 18.4%.

However, international supermarkets (excluding Nigeria) contributed 11.6% to group sales, and reported a 1.4% decline in sales from 2018. South African operations contributed 78% of overall sales and saw 8.7% rise for the year.

SHOPRITE TO DISCONTINUE OPERATIONS IN NIGERIA

Rugani Vegetable juices have been awarded the Cancer Association of South Africa (CANSA) Seal of Recognition signifying these juices as a CANSA Smart Choice. Owing to the innovative extraction processes and packaging, no additives (sugar, preservatives, or colourants) are used in the production of Rugani’s juices which have a shelf life of 12 months. All the juices are high in beta carotene, an antioxidant that converts to vitamin A and plays an important role in health including supporting the immune system, which is especially important with COVID-19 infections on the increase.

Lorinda Van Dyk, CANSA’s Seal of Recognition Coordinator, explains: “Rugani’s 100% vegetable juices are a terrific addition to our range of Smart Choice products that provide nutrients that may aid in reducing the risk of cancer. Rugani has also worked with leading scientists in the field to optimise their extraction process to rupture 95% of the vegetable cells, leading to an increase in the bio-available nutritional content of their juice.”

Most conventional vegetable juices are made from reconstituted concentrates because juice factories are unable to secure a reliable source of fresh produce, especially with seasonality constraints. Rugani is both the farmer and processor, so they can harvest fresh vegetables daily at sunrise and have the juice packaged by sunset. This unique agro-processing setup ensures that optimal nutritional content is captured in their juice.

RUGANI JUICES AWARDED CANSA SEAL OF RECOGNITION

Starbucks has confirmed a bold expansion into Cape Town, scheduled for later this year. This was announced by Adrian Maizey, owner and CEO of Rand Capital Coffee, the custodian of Starbucks in Southern Africa.

Maizey says that Starbucks’ launch into Cape Town was initially intended to happen in June. “When Covid-19 hit we had to place the initiative on hold, triggering several hard decisions that impacted all partners, and a mass round of lease renegotiations across the country.

“Fortunately, we have resilient partners and we are grateful to those landlords who share our vision and commitment to contribute to the South African economy, and who have worked closely with us to help ensure our expansion was only delayed and not cancelled. It is during such a time of crisis that the importance of collaboration between all stakeholders for the greater good, is most apparent,” says Maizey.

With several leases now in place in the Mother City, and investment initiated in the requisite supply chain, which the company has now brought inhouse, Starbucks Southern Africa is now embarking on building its Cape Town team. This will initially result in at least 50 permanent new jobs, with the further employment of local artists, construction contractors and artisans.

STARBUCKS EXPANDS ITS FOOTPRINT TO CAPE TOWN


MIGRATION FROM OHSAS 18001 TO SANS/ISO 45001

All organisations that are certified to OHSAS 18001, will have to migrate to ISO 45001 by September 2021. The deadline was initially set by the International Accreditation Forum (IAF) for March 2021 and has been extended to September 2021 because of the delays experienced worldwide due to COVID-19.

“SANS/ISO 45001 is crucial for all organisations in South Africa as it provides the framework, processes and system for the management of all workplace hazards, health issues and incidents. The effective implementation of the performance-based standard will reduce the number of fatalities and injuries in the workplace, and promote a healthier and happier workforce,” says Sadhvir Bissoon, Standards Executive at the SABS.

Globally, 2.7 million workers die in workplaces and non-fatal work-related injuries/ illnesses are approximated at 340 million each year by the International

Labour Organization. The new SANS/ISO 45001 is more comprehensive that the previous OHSAS standard and requires involvement by the whole organisation.

“While SANS/ISO 45001 is a voluntary standard, there are some references to the standard included in regulations that have been developed by the Department of Labour. Organisations that are certified to OHSAS 18001 should be aware that their certification will no

longer be valid by September 2021. It is important to note that this standard does not replace regulatory requirements, however an implementation of the management system will enable an organisation to meet most regulations relevant to occupational health and safety,” advises Bissoon.

SABS is assisting their certification clients to ensure that the migration process is smooth and that the deadline for migration is achieved. Training interventions to help prepare South African companies to meet the deadline will continue. More information is available on www.sabs.co.za.

ISO 45001

KEY DIFFERENCES BETWEEN SANS/ISO 45001 AND OHSAS 18001

SANS/ISO 45001 OHSAS 18001

Structure Framework is easier to integrate with other management systems

Framework can be used as a standalone system

Management commitment

Management/leadership of the organisation has more responsibility to implement OH&S

OH&S management could implement the system

Employee involvement

Enables broader employee participation

Top down approach

Risk approach Follows a preventative approach Focuses on hazard control

The international standard for Occupational Health and Safety

(OHSAS) has been replaced with SANS/ISO 45001: Occupational

Health and Safety Management System Standard.


According to a comment by the Faculty of Law at UCT, these regulations came after a policy shift away from Industry Waste Management Plans towards the principle of Extended Producer Responsibility (EPR). 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.

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 affect the obligations placed on producers.

In terms of the regulations being

An update to the proposed extended producer responsibility regulations for THE HANDLING OF WASTE IN SOUTH AFRICA

On 26 June 2020, Minister Creecy published draft regulations regarding extended producer

responsibility (Draft EPR Regulations), whose purpose is to provide the framework for the

development, implementation, monitoring and evaluation of extended producer responsibility

schemes (EPR Schemes) by producers, importers and brand owners in terms of section 18 of the

NEM: Waste Act (under GN 718 in GG 43481).

WASTE

By LINDA JACKSON, Director, Food Focus


implemented, producers or a class of producers, including brand owners, are required to set up procedures, processes and invest resources to implement the extended producer responsibility measures with regards to the management of waste generated by their industries. .

Producers of items that will generate waste are now required to develop and implement an extended producer responsibility scheme, and to prepare and submit an extended producer responsibility scheme to the Minister. Product responsibility organisations are also required to prepare and submit extended producer responsibility schemes to the Minister.

Draft notices were published together with the Draft EPR Regulations, which identify the following producers or class of producers of the specific products listed in each notice to set up procedures, processes and invest resources to implement the extended producer responsibility measures and

who will be responsible for developing and implementing an EPR Scheme (or for establishing a PRO to prepare same):• The electrical and electronic equipment

sector (applying to the products and the resulting waste which arises from the use by a consumer or an end

user of electrical and electronic equipment) (under GN 720 in

GG 43483)• The lighting sector (applying to the

products and the resulting waste which arises from the use by a consumer or an end user of lighting equipment) (under GN 717 in GG 43480)

• The paper and packaging sector and some single use products (applying to waste which arises from the use by a consumer or an end user of the identified paper, packaging and single use product materials) (under GN 719 in GG 43482)

There is a lot of debate about the regulations – the definition of a ‘producer’; the compliance and enforcement of the EPR systems; the

costs; how the PRO’s will manage conflict of interest; and what the role of government will be in this innovative approach to regulation.

Will industry again bear the burden of self-regulation, which mean larger companies will do the right thing while smaller companies continue to operate as they are doing? While many consumers are demanding real progress in relation to the handling of waste to protect the environment for the next generation, what will this approach land up costing us?

The Minister of Environment, Forestry and Fisheries granted a 30-day extension for public comment on proposed regulations.

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

WASTE


INNOVATION

As the new Strategy and Performance Director, Agatha started her new career at a time of uncertainty, fear and anxiety, but using her trademark combination of innovation and forward and creative thinking, she has lost no time in honing in on her core mandate of growing the business.

“In whatever I do, I always

strive to do something that

adds value to society,”

Masemola says.

Her career has been an interesting journey spanning different industries, but one golden thread runs through it: strategic transformation.

She started in Biochemistry where she transitioned from a full-time researcher with publications in peer-reviewed journals to managing a biotechnology fund investing in biotech start-ups. She transitioned into the business world by joining Deloitte Strategy & Innovation, where she led commercialisation of several ventures across various sectors, including financial services, and oil & gas, to name a few. Later, as a Strategy Consultant and

Chief of Staff for Absa Corporate and Investment Banking, she played a key role in the build-out of the Corporate Banking business in key markets across Africa.

“Moving from a technical to a commercial focus was a great opportunity to use my innovative and creative thinking to help companies build businesses of the future,” she says.

When it comes to CCBSA, her vision is to harness the power of data to infuse a company steeped in tradition with the knowledge that will allow it to build entirely new businesses. “To predict what business will look like in the future, we need to consider what we know now, what is happening around us, and consumption patterns of consumers in the future. It is almost like looking through a crystal ball, understanding megatrends and asking the question, what will be the impact on the future of the business should these trends materialise?”, she says. “And with the world’s economy in a state of flux and further decline due to the Covid-19 pandemic, what better time is there for us to break new ground?”

Agatha believes that this transformation will be driven by a powerful combination of innovation and technology; and leveraging the current infrastructure to unlock value.

When it comes to innovation, CCBSA is perfectly placed to take advantage of global trends that show a definite shift in consumption towards more healthy, nutritious and sustainable beverages. Our market leading position in Sparkling beverages provides an excellent platform to diversify into other lucrative beverages by targeting consumers with differentiated propositions across various market segments.

Whether it is challenges that can be predicted, like economic cycles, or black swan events, like COVID-19, Agatha is a firm believer in the power of foresight and leveraging digital technology to execute. Whatever the nature of the challenge, technology must be at the heart of it.

Agatha attributes her success to a diverse background and expertise; but also, she was brought up in a home where there were no gender-defined roles. Whoever had the time or did it best, did the job. This grounding has served her well in a patriarchal workspace. “You are not a woman, you are a professional,” she insists. It is this attitude, coupled with her ability to reinvent herself and adapting to different environments, that will be the driving force behind an exciting new chapter of growth for CCBSA.

INNOVATION LEADS INNOVATION LEADS TRANSFORMATIONTRANSFORMATION

They say that the way you overcome challenges

defines your success. And in the corporate world,

you don’t get a bigger challenge than joining

Coca-Cola Beverages South Africa (CCBSA) at the

beginning of a global pandemic. However, that’s

exactly the situation that Agatha Masemola found

herself in… and true to form, she’s thriving


POWER WOMEN DRIVING HEALTH & SAFETY Women forge ahead on level playing field

With all three SafetySA business units headed by women, the company is growing strongly across South Africa, Africa and the Middle East. The company, part of the international Carlyle Group, delivers key safety, assurance and risk management services to sectors ranging from mining, oil & gas and logistics, through to

public sector, construction, hospitality and retail.

Empowering culturePalesa Gaasenwe, SafetySA Group CIO and managing director of the SafetySA MetrixCloud business unit, says the company stands out as a fully equal opportunity employer. At the relatively

young age, Gaasenwe has been entrusted with the task of growing the health and safety solutions business, as well as serving as an EXCO member and group CIO. She has also been earmarked as a possible successor to the Group CEO Karl Campbell.

“While many companies just talk about equal opportunity and empowering

NOSA

Mining, construction, manufacturing and health and safety were once male dominated sectors. But

the women heading the SafetySA business units serving these sectors have upended the stereotypes,

proving that South Africa’s women need nothing more than a level playing field to forge ahead in any

industry sector.

Chantal Gray Palesa Gaasenwe Venisha Bachulal


POWER WOMEN DRIVING HEALTH & SAFETY Women forge ahead on level playing field

women, SafetySA has actually made it part of the company culture,” she says. “It’s very clear from the moment you start working in the company that you will have equal opportunities. The culture is not patronising, our group CEO is very supportive, and there is good visibility of women across all levels of decision-making.”

Gaasenwe concedes that some of the sectors SafetySA serves were once male dominated. For example, sectors such as mining, construction and manufacturing may initially have had reservations about a young woman being sent in to train their mainly male staff, for example. However, SafetySA aims for an equal sector and assure our customers all our staff are highly qualified.

Enabling womenSafetySA not only fosters an equal opportunity environment – the group also makes every effort to support parents.

Gaasenwe, herself a new mother, highlights the updates of their policies to ensure it caters for support in attaining a work-life balance such as enabled work from home. “In addition, all staff have been enabled to work remotely for the past year or two, which allows some flexibility for parents,” she says.

Chantal Gray, Managing Director at SafetySA’s NOSA safety training business

unit, says: “Nothing stops women from rising through the ranks at SafetySA. In fact, we provide extra support and structure work conditions to help us retain our key resources.”

Opportunities to growGray entered the SafetySA Group through the phased acquisition of her logistics training company from 2012. “Initially, I had to think long and hard about moving from being a business owner to becoming an employee,” she says. “But the group has been amazing. Last year, I was asked to move out of the logistics training niche and take the reins of the entire training business unit, which gave me an opportunity to grow from managing the multi-million rand business I built myself, to heading up the larger R100 million business. I now have the freedom to focus on strategic business growth and making positive change, with the full backing of the group.”

Gray believes the group’s culture makes it stand out in an industry that has been a male dominated one. “Health and safety could be seen as a male dominated industry, but SafetySA group has certainly “bucked the trend” - as a result, women have risen to the top in HR and Operations across all the SafetySA businesses, and are well represented at middle management level too,” Gray says.

Fostering a new wave of women in scienceVenisha Bachulal, Managing Director at SafetySA’s Assure Cloud (previously, NOSA Testing and Aspirata) business, believes South Africa’s young women are entering laboratories in fast growing numbers. She sees evidence of this in AssureCloud’s own testing laboratories, where 5 of the 7 lab managers are women and the bulk of the students and interns are women. “We offer internships for microbiology students and environmental health students; and we now see more females than males entering these fields now,” she says. She

welcomes this development, and expects to see growing numbers of young women in STEM fields in future.

Bachulal, who started her career as an environmental health practitioner in the local and US public sector, joined the SafetySA group in 2004 as a food safety auditor. She rose quickly through the ranks, becoming an associate, technical director and operational director, and was appointed Managing Director of the business in 2017. In this role, she has spearheaded the business’s growth and two acquisitions to become the largest environmental health practitioners in the private sector in the country. The business grew from a staff complement of 100 to 200 in a year, and now turns over more than R250 million.

Bachulal says it is not necessary to give women special treatment to help them rise to the top: a level playing field is all women need. “In my team it’s very simple for women to rise through the ranks – if you show initiative, and get the job done, you will progress,” she says.

Safe havensIn addition to its commitment to equal opportunities for everyone in its operations, SafetySA also makes a special effort to address gender-based challenges in SA: due to the fact that NOSA has numerous facilities around the country, the business has implemented the SafetySA Group’s safe haven initiative for victims of gender based violence. This initiative, launched last year, offers a safe haven to any woman who feels threatened or at risk. The office coordinators at the NOSA training facilities have been trained to offer sympathetic assistance to any woman in danger, and will refer them to the relevant counsellors or support.

“Nothing stops women from rising through the ranks at

SafetySA. In fact, we provide extra support and structure work

conditions to help us retain our key resources.”

Chantal Gray, Managing Director at SafetySA’s NOSA safety

training business unit

“While many companies just

talk about equal opportunity

and empowering women,

SafetySA has actually made it

part of the company culture,”

Palesa Gaasenwe, SafetySA

Group CIO and managing

director of the SafetySA

MetrixCloud.

“In my team it’s very simple

for women to rise through

the ranks – if you show

initiative, and get the job

done, you will progress,”

Venisha Bachulal Managing

Director at SafetySA’s

Assure Cloud


BIODX

WOMEN IN SCIENCE Finding your Dream JobAt 26-years-old, process engineer, Phola Kula has made a habit of overachieving in life. After

successfully completing her chemical engineering degree at the University of Johannesburg – one

of the toughest degrees around – Phola found the perfect match at just 22 when she applied for a

job at Biodx.

Four years later, as Biodx’s Process Engineer, she’s an essential part of the company’s business and success, and she’s found her dream job to boot.

“Yes, I’m one of ‘those’ people,” says Phola with an infectious smile. “I love my job, and it’s been such a privilege to be involved with Biodx. I’ve had the rare opportunity to learn from the ground up, starting with the basics of project planning, implementation and manufacturing.

“A point of pride for me is being able to assist in the global front line of product development in Biodx’s quest to produce the world’s first 100% natural organic disinfectant. And the fact I’m making a real impact right now in the fight against COVID-19 with responsibility for manufacturing our current range of world-class disinfectants. It really doesn’t make sense that South African formulators, manufacturers and government are importing and buying old school toxic active ingredients when

they have a far superior product from Biodx on their doorstep here in South Africa.”

Finding the perfect chemistry Phola always had a particular passion for chemistry, choosing analytical chemistry initially and then moving towards engineering. As someone who has always been fascinated by the world of science, joining Biodx fitted her diverse skills and interests like a glove, as she gets to wear many hats in the process engineering space while growing in other directions too.

“Although I mainly do process engineering work, I’m also involved in production and compliance to meet SABS standards,” explains Phola.

“The best part of my job is that I’m constantly learning new things from my colleagues and even new suppliers, who share their knowledge with me. My knowledge base expands all the time and that’s what I look forward to each day.

“And now, with Biodx encouraging

me, I’ve also completed a PDBA (Post Graduate Diploma in Business Administration) and enrolled for my Masters in Management.”

Looking ahead Phola is a dreamer with big plans for the future, and as the world opens up new doors every day, learning remains her focus.

“I believe that life is a continuous learning curve. You can never know everything, and it’s so important to grab every opportunity to master new things wherever you can,” she says.

She adds, “I’m determined to learn as much as possible to better equip myself for business management. I look forward to one day being able to implement things and be instrumental in decision making.”

For this young, dynamic up-and-comer, the hardhat is just the beginning. Phola Kula is definitely one to watch the headlines for, as she continues to engineer her way to the top.

BIODX


SIZA

The project was initiated as an exploratory study aimed at gaining an understanding of the number of females actively involved in various career positions within the South African agricultural industry. This is largely due to export markets requiring more information from their suppliers on gender representation within businesses.

The study includes a quantitative research component as well as a qualitative component. An independent researcher was contracted to collect data from credible and academic sources and included the findings gathered from a survey distributed to various industries and organisations across South Africa. After the initial data collection, interviews were conducted with relevant stakeholders within various industries to allow for more insight into female representation. The data has been compiled in a research paper and the interviews are available to view in a

documentary You Tube video. Due to COVID-19 regulations, the majority of the interviews were done via virtual platforms.

The primary objective of this study is to determine how many women are employed in this industry, how they experience the working environment as women, what some of the challenges are, what barriers are faced by women in the industry, and how they are represented. The study elaborates on what responsibilities fall onto men and how organizational assistance can contribute to the future of all those within agriculture. Furthermore, to allow for effective and practical support, the secondary objectives are to ascertain whether women are treated with dignity at all levels of the industry and to identify barriers which hinder gender equality in agriculture.

This research study is prepared to allow all stakeholders in the value

chain a glimpse into how women are represented and treated in South African agriculture, the extent to which women have been liberated, and to identify areas of improvement. SIZA also would like to identify the limitations so that support can be created to ensure that women are well represented in Agriculture in the years to come.

Women have an important role to play in the future of agriculture worldwide. Although the role of women in agriculture enjoys more recognition than a few years ago, much more can be done to support women in the industry. SIZA is excited to launch this project and provide a better look at females within our industry. It is ultimately not only about women, but about the wider industry and society at large and how roles are going to change once more women entered the workplace. To view the research report, visit www.siza.co.za

AN EXPLORATORY STUDY ON WOMEN AND GENDER EQUALITYin South African agricultural careersSIZA, in cooperation with the Western

Cape Department of Agriculture, is

excited to announce the launch of a

project specifically aimed at gathering

more insight into the representation

and treatment of women within the

South African agricultural industry,

with a strong focus on careers. The

focus on gender equality and dignity

of all people is becoming ever greater

across the globe and people and

businesses alike are realizing the value

behind dignified treatment of

all employees.


AN EXPLORATORY STUDY ON WOMEN AND GENDER EQUALITYin South African agricultural careers

HELY TUORILA

The widely published academic is an expert in sensory-consumer research of foods. Her research interests include consumer response to unfamiliar and nutritionally significant foods, and genetic and cognitive influences on food acceptance.

“Sensory-consumer scientists aim to understand the drivers and constraints that lead to food acceptance and choices,” she explains. “For example, the integration of novel food products into an individual’s diet is a complex process that is guided by exposures to foods from early childhood, but also by an inherent personality trait, food neophobia [the extreme or irrational fear or dislike of anything new or unfamiliar] and by the surrounding culture. Here, the individual trait food neophobia sets a threshold to try to accept any unfamiliar food.”

Scientists try to pinpoint the most important attributes of each food that appeals to different consumer groups. “This is done through laboratory tests in which voluntary participants rate food samples for flavour and other sensory properties, and through surveys that define individual readiness to accept novel, emotionally or health-wise important products.”

In terms of food security, sensory-consumer research can help to develop acceptable products from affordable, nutritionally adequate, locally available, under-utilised or completely novel ingredients, while also considering the

expectations and mental constraints that might restrict the acceptance.

“The African food market is rapidly changing, especially in urban centres,” says Prof Riëtte de Kock, associate professor in UP’s Department of Consumer and Food Sciences, and a leading sensory scientist. “Lifestyles are changing, with shifts in food consumption patterns moving away from nutrient-rich traditional foods to diets high in dietary energy, saturated fat, sugar and salt. Development of scientifically based instruments to characterise African food users could help in guiding the design of acceptable food product innovations. Prof Tuorila’s experience as professor and researcher in this area is of tremendous value.”

Prof Tuorila will assist with mentoring sensory-consumer scientists who are part of the recently established African Network for Sensory Evaluation Research (ANSWER); guiding postgraduate students in their scientific publishing activities; consumer research in the European Union-funded Food Systems Africa InnoFoodAfrica project, in which the universities of Pretoria and Helsinki are partners.

“I am highly motivated to contribute to the research programme that Professor de Kock and her colleagues have set up,” says Prof Tuorila. She enjoys interacting with postgraduate students from various African regions to obtain high-level research training at UP.

“Proper education of such individuals is of strategic importance for Africa,” says Prof Tuorila. “Food acceptance in Africa contains scientifically unexplored elements that deserve attention, such as responses to foods by the younger, urbanised populations who are often short of financial resources. Understanding their position also has an important health and well-being dimension.”

In 2019, Prof Tuorila supported a research programme to develop instruments to segment food users in South Africa, Lesotho and Botswana in order to structure and apply health intervention strategies and new product developments. Workshops with regular consumers and experts in nutrition, science and trade in these countries revealed the rapid change of food cultures.

“By understanding the factors that drive consumers’ food choices and preferences, researchers and developers are better able to design acceptable food product options,” she says.

For more information, go to www.up.ac.za

Prominent scientist Professor Hely Tuorila, professor

emeritus at the University of Helsinki in Finland, has

been appointed an extraordinary professor in the

University of Pretoria’s (UP) Department of Consumer

and Food Sciences.

WORLD-RENOWNED SENSORY-CONSUMER SCIENTIST appointed extraordinary professor at UP


During this time, it helped clients adjust to the difficult operational circumstances. It managed to conduct business effectively during this time, including projects such as designing for a large cheese manufacturing plant during the national lockdown; even conducting factory walkthroughs and site visits remotely. The company’s response to challenges

presented by the global pandemic demonstrates its resilience in the face of challenging odds.

Astratek is the brainchild of Peter Grobler, who has over 35 years of experience in managing fast-moving consumer goods (FMCG) manufacturing operations. After a long career of managing the manufacturing operations of two of South Africa’s greatest FMCG groups, Peter conceptualised and founded Astratek as “the only engineering company in the South African market that specialises in FMCG manufacturing”.

While managing the manufacturing portfolio of an up-and-coming food manufacturing group, which eventually listed successfully on the JSE, Peter assembled a team of specialised engineers with experience in a variety of African manufacturing contexts to design state-of-the-art manufacturing facilities as well as operate and optimise existing facilities. During this time, the team has grown proficient at solving modern manufacturing problems with the latest technologies and techniques.

For more than 10 years, this established team has been working with food manufacturers to design, build and manage effective FMCG facilities, that run cost-effectively while achieving optimal output.

ASTRATEK

A NEW ENGINEERING PARTNER WITHIN THE FOOD INDUSTRY

Astratek, a new engineering “kid on the block”,

opened its doors during the COVID lockdown.

The organisation was conceptualised just

before the pandemic and faced the daunting

task of starting up operations during this

difficult time. Thanks to its forward-looking

attitude, the company managed the transition

to a work-from-home organisational setup.


The team has worked on FMCG plants specialising in the production of a variety of products, such as:• baked products – including designing a brand-new par-baked

sourdough breads production line• dairy• prepared meals• confectionery and snacks • beverages and bottled water• spices and condiments• household and personal care• fishing and processing.

Astratek offers an end-to-end service including managing full engineering, procurement and construction (EPC) services, outsourcing plant operations and optimising projects. This includes three broad service streams, namely engineering, operating and optimising.

Astratek’s engineering expertise allows it to take this responsibility off your hands. This may entail an initial feasibility study to determine whether a long-term project is worthwhile pursuing. It may also entail assisting with the selection of ideal equipment for a facility or production line to operate optimally.

Astratek designs facility layouts using operational modelling techniques to ensure the harmonious flow of materials, product and people. This includes the planning of services and utilities such as electricity, water, fuel, steam and condensate and compressed air.

Modern facilities must comply with safety requirements that are growing exponentially. With an intimate understanding of hygienic plant design principles, Astratek reduces complexity and minimises risk using proprietary risk assessment tools to stop problems before they happen. As members of the European Hygienic Engineering and Design Group (EHEDG),they know how to conduct their services with compliance in mind. As EHEDG members, Astratek has access to the latest standards and manufacturing techniques to manage any compliance concerns.

Astratek takes care of construction projects, which entail an extensive set of tasks. Here they offer you the opportunity to avoid supplier margin build and to limit the overall risk of a project.

In addition to this, Astratek can also take charge of your operations by offering their extensive experience in this area. This can be an attractive, low-cost option especially for those unfamiliar with local operations or where manufacturing is not a core organisational capability. This may include maintenance planning and service implementation.

To round out their offerings, Astratek managers optimisation. Rising levels of complexity, skills shortage and lean structures can result in suboptimal performance, but with techniques like remote plant monitoring and performance analytics, Astratek can help to optimise your production facility.www.astratek.co

ASTRATEK


Food safety management systems (FSMS) and SARS-CoV-2 in food processingFood safety is primarily achieved through preventive measures. HACCP system is an internationally recognised system of food safety management whose focus is on process control and the prevention of identified microbiological, physical and chemical hazards. FSMS are designed to manage food safety risks and prevent food contamination and therefore mitigate contamination of food by the SARS-CoV-2 virus. FSMS are built on prerequisite programmes that include: good hygiene practices, cleaning and sanitation, zoning of food processing areas, supplier control, storage, distribution and transport, personnel hygiene and health. These promote environmental conditions that are favourable to the production of safe food. No evidence showed that consumers will receive potentially infectious exposures of SARS-CoV-2 via the consumption of contaminated food or the handling of food contact materials or packaging. So, it may not be anticipated that food products will need to be recalled or withdrawn from the market because of SARS-CoV-2 contamination.

Nonetheless, the food industry must reinforce all good hygiene practices and ensure that they are practised preventing person-to-person COVID-19 transmissions in food processing facilities. Some food facilities may also need to consider a more frequent cleaning and disinfection schedule for high-risk food product processing, such as ready-to-eat foods. It has been reported that SARS-CoV-2 virus is susceptible to many chemicals already in use in the food industry. For more information, access https://www.epa.gov/pesticide-registration/list-n-disinfectants-use-against-sars-cov-2-covid-19.

The COVID-19 pandemic has affected travel and/or access resulting in the temporary suspension of third-party food safety audits. The level of direct regulatory and auditing has thus been reduced to prevent the risk of virus transmission during on-site visits. In the meantime, some FSMS certification bodies

have resorted to remote food safety auditing and conducting risk assessments on certified food processors. This is to ensure continued compliance and to check the effectiveness of the system of food safety practices. The current pandemic is also an opportunity for food processors to execute and test their crisis management programmes and make improvements if needed.

The majority of SMEs in South Africa do not have an FSMS established. There is a need to appoint a person/team responsible for ensuring that employees know how to work hygienically in these SMEs. This designated person/team must liaise with local food safety authorities for basic guidelines. There is an urgent requirement for the food industry to strengthen FSMS to protect employees from contracting and transmitting COVID-19.

Food processing technologies: which are more effective?Foodborne viruses such as Hepatitis A and noroviruses consist of two main structural components. The genome and the capsid and their virulence require both. The capsids are responsible for adhesion to the receptors of the host cell receptors and subsequent entry and shielding of the virus, especially the enteric ones against environmental dynamics such as UV lights, heat, and pH. Therefore, to inactivate the foodborne virus, processing technologies must be targeted in such a way that can damage their nucleic acids, capsids or even both. Destruction of the viral genome (nucleic acids) during rigorous food processing procedures reduces the infectivity of the virus.

There are chemicals or biochemical substances that are used to control pathogenic microorganisms when applied on surfaces. These usually come in the form of sanitisers and disinfectants. The efficacy of these disinfectants can be decreased with multiplicity of applications from farm to fork such as clean-up of handling equipment, processing water, processing equipment, wash water, and factory floors.

UP COVID

THE FOOD PROCESSING INDUSTRY AND COVID-19 Part 2

This popular paper was prepared by Prof Elna M. Buys Head Department of Consumer

and Food Sciences, University of Pretoria and students from her research group: Katiyo W.

(PhD student), Olaonipekun B. A. (PhD student), Agbemavor S. W. K. (PhD student),

Torgby-Tetteh W. (PhD student), Elegbeleye J. (PhD student) and Faife S.L. (PhD student).

Effect of thermal, refrigeration, freezing, and irradiation on SARS-COV-2Food-based viruses can be inactivated by extrinsic and intrinsic elements of the food, chemical centred technologies and food processing technologies. A multiplicity of factors determines the survival dynamics of the SARS-CoV-2 virus. Therefore, we must understand the different environmental conditions, including temperature, pressure, humidity, and acidity that predict the stability, survival, and infection abilities of the virus. Extrinsic properties of foods such as water activity, pH, refrigerated and frozen storage temperatures of foods conventionally are relied upon to control and keep foods microbiologically safe. This is mainly due to their ability to inhibit microbial growth within such foods. in the case of viruses, some of these regulatory procedures might not be relevant because infectivity is key contrary to growth in the case of food spoilage or pathogenic bacteria.

Like many bacterial pathogens, viruses can remain relatively stable under refrigeration and freezing storage conditions. For over 6 months, no reduction was recorded for Murine Norovirus (MNV) on spinach and spring onions whereas, after 28 days of frozen storage, a reduction of 95 %) quickly loss this its viability (> 3 log10).

Extrinsic changes in pH levels as occurs in fermentation or acidification of carbohydrate substrates as well as in water activities levels of foods for example by means adding solutes like sugar or salt and drying or their combinations and even coupled with dynamics of storage conditions have different effects on the infectivity of viruses. MNV and TuV for example were found to tolerate low pH levels (pH 2) due to lactic acid fermentation. Even though fermentation was reported to be Continued on page23

UP COVID


SIZA

WHY DO WE NEED ETHICAL AUDITING IN THE FOOD INDUSTRY?

As the food industry, we are audit professionals. With regular audits by multiple customers or certification bodies, we are seasoned auditees. Perhaps even audit fatigued. But what if our audit scope was broadened to all aspects of responsible business practice – an ethical trade audit. How would we fare?

Why is an ethical audit necessary?Beginning in the 1980s, a high proportion of global manufacturing has shifted to emerging economies (particularly China). Large multinational companies typically outsource and subcontract the production of their goods to smaller low-cost, high-volume suppliers in developing countries. Walmart, for example, sources its goods from over 100,000 global

suppliers, who themselves source from an extensive global production network. If you take a wander down any retail aisle, you will find a similar picture. With this offshore manufacturing trend came stories of human rights violations. Prominent examples include the use of sweatshop labour to make clothes for Gap and exploitative work practices leading to multiple employee suicides at Foxconn, one of Apple and HP’s main suppliers, the collapse of the Rana Plaza garment factory in Bangladesh slavery and human trafficking in the Thai shrimp industry.

In the quest to increase profitability, there was a cost – either to the lives or livelihoods of exploited employees or to the environment. Responsible sourcing has become increasingly important to ensure businesses proactively source

products and services ethically and sustainably, throughout each tier of the supply chain. According to SEDEX.com, companies have a responsibility to incorporate social, environmental, and ethical operations in their business, taking responsibility for the entire life cycle of products and protect the rights of workers during the production process.

The complexity of multi-tiered supply chains can make it difficult for companies to be aware of or understand the potential risks that may be affecting their business and their suppliers.

Are ethical audits the answer?But practically how can a company ensure they have a handle on these issues as suppliers? Since the mid-1990s, retailers and brands have commissioned audits of their suppliers' workplaces in a bid to prove to consumers, investors, and campaigners that their products are ‘ethical'. Yet according to ethicaltrade.org, standards may vary, and outcomes can be questionable.

Huge amounts of money and time are spent on audits by brands and their suppliers. Even with the advent of SEDEX, a member-based organisation, with the intention of sharing of information obtained from the SMETA (Sedex Members Ethical Trade Audit), there are complaints of cost and duplication. Sounds a bit like food safety audits doesn’t it? There are also tiers of audits results must be interpreted correctly. Be aware that A SMETA 2-Pillar audit comprises Labour Standards and Health and Safety while a SMETA 4-Pillar audit includes all the above elements plus the additional pillars of Environment and Business Ethics. Personally, the transparent sharing of information on the SEDEX platform is refreshing and something we should strive for in more areas of business in South Africa to make compliance easier and more accessible.

You should expect this audit to ask many interesting and probing questions about subjects such as Workplace Management, Health and Safety, Emergency Management, Forced Labour,

COVID 19 has highlighted the importance of employees. Perhaps

for many companies this was not necessary. We appreciated that

our employees are our most valuable assets. But perhaps in other

cases, as the number of positive infections rises and shifts and

production is impacted, the importance of employees is being

realized. Also, the need for systems to keep them safe – to ensure

business continuity.

By LINDA JACKSON, Director, Food Focus


Continued from page 21

THE FOOD PROCESSING INDUSTRY AND COVID-19 Part 2capable of producing antiviral properties and compounds with potential usage as food additives, the underlying antiviral mechanisms are still yet to be fully understood.

Antiviral food components and food packagingPlant extracts have been demonstrated to exhibit varying antimicrobial properties and are as such utilised for the preservation of raw and processed foods particularly for preservation and transmission control of viruses within the gut. In this vein, extracts from cranberries, grape seeds, mulberries, pomegranates and raspberries were found very useful in different concentrations and substrate conditions for inactivation of multiple viruses. The inactivation of Hepatitis A virus and (HAV) and Norovirus (NOV) was generally found to be subject to the concentration and the time of exposure to the active compound. It was found that the grape seed extracts reduced the adhesion of Murine norovirus (MNV), Feline calicivirus (FCV), and HAV to the host cells. Raspberry seed extracts was also found to have similar effects on FCV, and MNV. Lemongrass was also reported to have a time dependent reduction effect on MNV in addition to reducing the infectivity of the virus by coating the viral capsid. Spice oil was also reported to affect the viral RNA and the capsid.

A positively charged polysaccharide called chitosan consisting of acetyl glucosamine and glucosamine was also shown to have intense antiviral effects against MS2, FCV and, MN. Incorporation of green tea and grape seed extracts into chitosan films also reported to have a synergistic effect against MNV. with Plant based phenolic compounds such as flavonoids and phenolic acids were demonstrated to show immense antiviral effects against rotavirus and FCV.

Other naturally occurring biochemicals were also illustrated to have immense antiviral effects. Low concentrations (1.0 μg/ml) of saponin for example was reported to have inhibitory effect against rotavirus by obstructing

its attachment to host cells. Citric acid was also reported to block the human Noroviruses (NoVs) from their co-receptors known as histoblood group antigens (HBGA). Additionally, some milk proteins such as lactoferrins were reported to block the entry of certain viruses e.g. FCV, rotavirus, and PV into the host cell.

Effects of irradiation on SARS-CoV-2Ultraviolet (UV) radiation has been reported to be effective in activating some viruses. Its efficacy against the SARS-CoV-2 has not yet been tested. SARS coronavirus was extremely susceptible to the ultraviolet irradiation. It has been recommended as an additional level of safety during the physical process of disinfection.

Comparing the efficiency of disinfection: manual chemical methods reduced the contamination with 36% and a 96 to 99.99 % reduction by ultraviolet irradiation from

PurpleSun® E300 system UV system was achieved. At lower viral concentrations, low dose of UVC radiations (200 – 280 nm) completely inactivated the SARS-CoV-2, and higher doses altogether disabled higher concentrations of the virus.

Gamma irradiation between 3 000 to 15 000 rad had no effect on the inactivation of the SARS-CoV, indicating that the irradiation dose range was too low to affect the virus. Whereas the virus was inactivated by UVC (unlike UVA ℃ 320 – 400 nm) after about

6 minutes of exposure. This implies that low wavelength UVC radiation could be effective in deactivating the virus from suspected foods products.

Recommendations for future outbreaksThere is a need for a cross-platform strategy to mitigate the spread of the virus along the food chain. This may involve international and governmental agencies, food industry, retailers, food handlers and consumers. The use of artificial intelligence (AI) to monitor and trace any exposure to SARS-CoV-2 is recommended, especially in the industry dealing with fresh products such as meat and vegetables.

www.up.ac.za

Child Labour and Young Workers, Discrimination, Freedom of Association and Collective Bargaining, Harassment and Abuse, Compensation and Hours of Work.

However, the audit process is not without its flaws, something we should be aware of. According to ethicaltrade.org “We still see workers bullied and harassed – and having to work long hours for very low wages. Audits can also miss key issues such as discrimination against minority groups or management resistance to allowing workers their right to freedom of association”.

It seems that even ethical audits can become a box-ticking exercise if they are driven by the desire to certify a site for sourcing, rather than genuinely trying to assess the situation for workers.

The bigger pictureTo drive sustainable improvement in their supply chains, companies must think about the bigger picture and not just take corrective action on specific issues. As recent events in the media have shown is, there may be labour rights issues that are common within a country and region. Like with food fraud, horizon scanning is essential to ensure that the audit results are consistent with the bigger picture.

As Ethicaltrade.org stress: “It certainly means recognising that where specific problems are known to be endemic, a clean bill of health from an audit may well be incorrect and put the business at risk.”Ethical audits are here to stay, and it is not if you are required to have one, but rather when. As we have learnt with food safety, the hard way, audits can be a useful tool in the responsible business toolkit if used skilfully and appropriately. But, like any toolkit, there needs to be other tools appropriate for other tasks. Doing the right thing is not to tick an audit box, it because it is the right thing to do

Referenceshttps://www.ethicaltrade.org/audits-and-beyondhttp://speri.dept.shef.ac.uk/wp-content/uploads/2018/11/Global-Brief-1-Ethical-Audits-and-the-Supply-Chains-of-Global-Corporations.pdfhttps://www.sedex.com/our-services/smeta-audit/

SIZA


PACKAGING

MODULAR APPROACH TO KEEPING THE PRODUCTION LINE SQUEAKY CLEANBy DARRYL MACDOUGALL, Managing Director, Verder Pumps South Africa

The food and beverage

industries can be some of the

most unforgiving – or at least,

never forgetting – operating

environments if something

goes wrong. Therefore, for

food and beverage processors

to sustain their business,

producing quality food and

drink – with every batch – is

of the utmost importance!

Achieving this requires machines that are 100% reliable, meet today’s hygiene standards and are able to handle products with care. A tall order, but in reality – and when the quality of the product can directly impact the safety, experience and buying behaviour of the customer, which directly

impacts the bottom line, then – there can be no shortcuts.

Directives from the European Hygienic Engineering Design Group (EHEDG) – which have been accepted and are widely applied across related industries in South Africa - are aimed at setting universal standards that


PACKAGING

are founded on science-based knowledge in the hygienic engineering and design of food production equipment and facilities. As an example, a core aim of the EHEDG standards is to prevent contamination of consumable products – and directly related to this, one of the major directives from EHEDG states that every part of the production line should be accessible for cleaning.

The cleanability requirements – including, clean in place (CIP) and sterilisation in place (SIP) - to meet hygiene standards alone present a number of challenges for processors. However, for many processors, these challenges can be further compounded by the fact that most modern production facilities have moved from a dedicated production line for each product or flavour to an innovative multi-product line which could be processing several different flavours every day. With a modular design, however, there is a great opportunity to address many of the challenges presented by a multi-product line and the cleanability requirements.

For example, a modular design to the production line can allow food processors to add, remove, change out or undertake maintenance to machines and equipment on a production line with minimal disruption, which also means less downtime.

Taking this a step further, and at the heart of maintaining the highest levels of hygiene standards means having fit-for-

purpose pumping solutions that have been designed and built to eliminate any risk of contaminants during production. For example, throughout the production process, there are many areas where hygienic pumps with a modular design can be applied. Such solutions allow for ready disassembly, cleanability and reassembly.

Additionally, when reviewing the production line, processors should consider speciality twin-screw pumps that were designed for reliable pumping - from low to high viscous, volatile or gaseous products – across multiple applications and fulfil the utmost hygienic and efficiency requirements according to the highest hygienic specifications such as EHEDG and 3A certified manufacturing processes.

In the food and beverage industries, processes must be reliable, repeatable and error-free. To maintain this sustainably – and with the ability to adapt and quickly ramp up production when necessary – processors should consider a modular approach to their multi-product lines and look to incorporate pumping solutions that meet the highest hygiene standards and accuracy rates, to ensure the quality of their product is always of the highest standard!

www.verderliquids.com/za/en/


INNOVATION

THE FRUGAL BOTTLE Sustainability and innovation Frugal Bottle is a paper wine bottle made from 94% recycled

paper with a food-grade liner to hold the wine or spirit. It can

be refrigerated and keeps the liquid cooler for longer

The Frugal Bottle, which is comparable in cost to a labelled glass bottle, is the brainchild of British sustainable packaging firm Frugalpac, which creates and supplies recycled paper-based products with the lowest carbon footprint that are easily recycled again so they don’t need to go to landfill

The Frugal Bottle, which can also be used for sprits such as gin, vodka and rum, has already sparked a huge amount of interest in a drinks industry keen to cut their emissions and appeal to a new audience of consumers interested in sustainability.

For example, Spanish wine producer Torres has launched the International Wineries for Climate Action (IWCA) with members targeting an overall reduction of greenhouse gas emissions of 80% by 2045, with a shorter-term target of 50% by 2030.

Moving to the Frugal Bottle will allow wine producers to cut the carbon footprint of each bottle by up to 84% and reduce emissions from transporting bottles as the Frugal Bottles can be made and filled on site. According to WRAP, the Waste and Resources Action Programme, the UK imports more than 1.6 billion bottles of wine a year.

WHAT MAKES THE FRUGAL BOTTLE SO GREAT?• It’s lighter – at just 83g it is five times lighter than a normal glass bottle.• It’s better for the environment – it has a carbon footprint up to six times (84%) lower than a glass bottle.• It’s easy to recycle – simply separate the liner from the paper bottle and put them in your recycling bins.• It uses less plastic than a plastic bottle – up to 77% less plastic than a plastic bottle.• It offers better branding – as the Frugal Bottle is made from recycled paper, it allows for 360-degree branding across

the bottle.• It’s can be produced on site – the Frugal Bottle can be produced in the heart of a bottling facility

Frugalpac Chief Executive Malcolm Waugh said:“We’ve had fantastic feedback from people who’ve trialled the Frugal Bottle. As well as the superior environmental benefits, it looks and feels like no other bottle you have ever seen.

“We want to deliver great wine and spirits in innovative packaging whilst helping our customers and consumers reduce their impact on the environment.

“The Frugal Bottle offers a major point of difference for the global wine and spirits sector through stand out design and positive sustainable benefits.

“Frugalpac’s business model is to supply Frugal Bottle machines for wine producers or packaging companies to manufacture the bottles on their site, cutting carbon emissions even further. Materials can be purchased locally through existing paperboard printers to give maximum freedom of design and the best commercial offering.”

www.frugalpac.com

Cantina Goccia owner Ceri Parke, the Frugal Bottle’s launch customer, said:“We’re delighted to be making history with the most sustainable wine bottle in the world.

“We passionately believe this is a real game changer for the wine industry, allowing us to sell and transport our award-winning wines in a much more sustainable way whilst still providing a beautiful bottle.”

Conversion to the Frugal Bottle is being considered by a number of leading UK supermarket chains and hospitality groups keen to promote sustainable packaging and will be available from other retail outlets across the UK, in Denmark, and Holland over the next few weeks.

Hopefully it will not be too long before we see this great innovation on our South African shelves.


INNOVATION

Founded in 2003, Food Packaging Systems is a Johannesburg-based company that specialises in the manufacturing of different sizes of vinyl clingfilm, which they supply to the food industry “Vinyl food wrap is the clingfilm of choice used by supermarkets, caterers and the food industry, as it clings to itself and tofood containers to form a tight seal. Our product maintains the freshness of the food by preventing air and moisture from coming in that could cause spoilage,” says Unuss Asvat, owner of Food Packaging Systems.

Upon learning about SAVA's Clingfilm Compliance initiative earlier this year, Unuss was keen to become a member to align his company with international standards and norms for health, safety, and environmental quality.

"As a producer of clingfilm, we are often asked about possible health concerns due to migration levels, use of harmful substances etc. Being part of SAVA’s Clingfilm Compliance Initiative will allow us to give our customers the peace of mind and guarantee that all the raw materials, intermediates andsubstances used in the manufacture of our food wrapshave been Food Approved. Furthermore, independent testing and audits performed by SAVA will confirm that our company complies with Good Manufacturing Practices and that we use correct and approved labelling codes together with “Intended Use “information,” Unuss explains.

FOOD PACKAGING SYSTEMS JOINS SAVA

TETRA PAK INNOVATES TO MEET RISING SUSTAINABILITY DEMANDTetra Pak Southern Africa has created innovative new solutions in support of the circular economy and to meet growing call for sustainable packaging in South Africa.

Demand stems from consumers, retailers, producers and post-consumer waste recyclers who increasingly seek the value of carton packaging to support a low-carbon circular economy, supply chain and operational efficiencies, new business and revenue models, job creation, and environmental activism.

“Our approach to sustainability encompasses the entire value chain, including the environmental, social, and economic challenges our society faces,” says Stefan Fageräng, Managing Director of Tetra Pak Southern Africa. “The understanding of the importance of taking care of our planet is increasing rapidly. Retailers and our customers, driven by consumers, are constantly demanding new and improved sustainability solutions. Based on renewable materials, such as carton fibre, our carton packages naturally have a very favourable and low impact on the environment. Tetra Pak’s aim is to protect food, people, and futures and in doing so provide sustainable and responsible solutions to the food industry.”

Rodney Reynders, Sustainability Cluster Leader for the Greater Middle East and Africa region at Tetra Pak, says, “Our sustainability strategy is founded on our commitment to a low-carbon circular economy. We believe that such an economy should consider not just recycling and reuse, but also the climate impact of raw materials and manufacturing. Our carton packs are made mainly from paperboard, a renewable resource, giving cartons a lower carbon footprint than other types of liquid packaging. In partnership with some South African retailers and one of our milk

producers, we introduced plant-based closures made from polyethylene derived from sugar cane. This innovation increased the renewable content of the total package to greater than 80%. These innovations support our customers’ and retailers’ sustainability strategies in reducing their climate impact.”

Tetra Pak South Africa has several other recycling initiatives underway. It has developed innovative new uses for the recycled materials.

“We are constantly working with local rigid plastics product manufacturers to develop products made from recycled plastics and aluminium elements of the beverage cartons. Some of the products developed include durable pallets for use in logistics systems. These new applications ensure that we close the loop and that valuable raw materials are kept in use for longer,” says Agripa Munyai, Sustainability Manager at Tetra Pak Southern Africa.

He adds, “We have some exciting developments here in South Africa, such as the pallets and point-of-sale (POS) materials we are creating. These new applications help our customers with their own transformation journeys by incorporating more sustainable products and methods, further ensuring the protection of people, food and futures throughout the value chain.”

Post-consumer waste is recycled by two partners in Gauteng. “Being able to recycle these products in South Africa means that South African consumers can act responsibly, create jobs and

ultimately income for collectors, resulting in growth opportunities for local business.” adds Munyai.

www.tetrapak.com


INNOVATION

25 WOOLWORTHS STORES NOW PLASTIC BAG FREE Woolworths has announced that 25 stores including some of its largest full line stores and 3 food markets are now single-use plastic shopping bag free.

Despite Covid-19 lockdown disruptions, over the last month Woolworths has continued introducing its innovative ‘closed loop recycled’ paper bag and rolling out its ‘low cost’ reusable bag, as part of the retailer’s commitment to phase out single-use plastic bags.

Since making this commitment, Woolworths has trialled its ‘low cost’ reusable bag in five plastic bag free food stores and ‘closed loop recycled’ paper bag for fashion, beauty, and home (FBH) purchases in two full line stores. Both bags are made locally by supplier development beneficiaries and constructed from either fabric made from recycled plastic (PET) or Forest Stewardship Council® - certified recycled content, sourced from the same mill where Woolworths (FSC N002141) sends its recyclable cardboard and paper.

“Our trials have confirmed that our customers want to reduce their plastic shopping bag usage and invest in low cost reusable bags or use paper bags. Since we launched our low-cost reusable bag and in-store communications encouraging customers to choose reusable bags, we have seen about a 30% reduction in plastic shopping bag sales across all stores which is very encouraging. By phasing out our single-use plastic shopping bags, we will remove between 5 and 6 tonnes of plastic waste,” confirms Feroz Koor: Woolworths Holdings Group Head of Sustainability.

“Over the last two years, our suppliers have both received financial and business advisory support from the Woolworths Supplier Development programme to invest in new machinery and have employed additional staff to meet our increased demands of the paper and reusable fabric bags. Covid 19 and lockdown restrictions have and continue to impact on the production of these bags, but we are slowly starting to increase stock levels which has enabled us to remove single-use plastic bags from these stores.”

“Smart, sustainable solutions often take time to get off the ground but when they do, they change our world for the better instantly. While Covid 19 has impacted our roll out, we remain committed in our journey to remove single use plastic from our stores. Together with our customers we are looking forward to removing all single use plastic bags from our stores.” concludes Koor.

PROSEAL SOLUTIONS FOR PET FOOD PACKAGING

Proseal tray sealing technology is enabling pet food manufacturers to meet growing demand for high quality products and packaging, as well as providing mass customisation solutions that can help businesses in the sector to diversify and introduce online ordering for home delivery services.

“As the pet food market continues to expand, we were keen to provide solutions for companies requiring a significant upscale in their production of core products in new packaging formats, which could be met on one machinery platform,” said Tony Burgess, Head of Sales and Control Systems, Proseal.

The comprehensive Proseal tray sealer range has the flexibility to perform in a wide range of disciplines, including Gas Flush Modified Atmosphere Packaging (MAP), Vacuum MAP with lid control and Skin Packaging. In particular, the company’s advanced sealing systems ensure absolute control and integrity of the seal

between the lid and the tray, a vital requirement for applications that incorporate a substantial controlled-retortion-process or other high-pressure sterilisation processes after sealing.

The tray sealers also include several Proseal-developed features that help to maximise performance, reliability and efficiency, such as the company’s pioneering Eseal® energy saving technology, ifilm™ intelligent film monitoring, and ProTect™ RFID access login system that provides full audit trail visibility and layered security.

Proseal’s AP60 linear conveyor tray sealing system can provide bespoke automated solutions for high speed applications and demanding production conditions, based around individual customer production processes and requirements.

Among the system’s many features, the length and width of the indexing conveyor can be customised to accommodate particular de-nesting and filling requirements. Full or partial vacuum systems can be incorporated to enable post seal processes such as retort or high-pressure processing (HPP), and X-ray inspection systems and checkweighers can be included after sealing for enhanced quality control. The AP60 also offers seamless integration with third party process equipment including depositors, multihead weighing applications and CIP systems with sealing speeds of up to 240 packs per minute.

All Proseal machines offer a user-friendly interface and easy to maintain design, with a rugged and hygienic food industry approved construction geared to full washdown protection.


German company, Vollherbst Labels, is taking this storytelling element of wines a wonderful step further, by incorporating ac-tual tactile or aromatic elements from nature into bottle labels. With the company’s craftLABEL innovation, producers can now be extra imaginative and authentic with the labels they present consumers with: with craftLABEL producers can incorporate raw materials, like a particular vineyard’s very own soil or the fynbos aromas of the Western Cape into their labels. “The ideas and possibilities are as limitless as the stories found in SA’s wine industry,” says Matthias Vollherbst, managing owner and CEO. The story-telling element being a crucial part of an individual’s purchase decision, according to Mattias.

“The more expressive the product packaging, the better the positioning of the brand and the greater the appeal. This is especially true for beverages such as wine and spirits,” says Matthias. Using a process exclusively developed by Vollherbst Labels, material or aromas are incorporated into labels for a truly transcendent customer experience. “Think soil from any of South Africa’s diverse soil types, one-of-a-kind botanica

Date post:	03-Feb-2021
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