industry trends for 2020 - fb reporter

INDUSTRY TRENDS FOR 2020 Local and global insights on food fraud, allergens taste trends and more

SUSTAINABILITY TRENDS IN PACKAGINGThings are changing, so make sure you are keeping up to date

JAN /FEB2020

TRAINING ROUNDUP INSIDE

www.fbreporter.co.za FOOD & BEVERAGE REPORTER | JANUARY / FEBRUARY 2020 | 1

January / February 2020 In this issue...Global food fraud trends 2020 3

News briefs 6

Small supplier development 7

What should the food industry 8expect in 2020?

Food allergen trends 10

2020 top taste trends 12

Packaging and labelling trends for 2020 24

Packaging news 25

Industry waste management plan 26

GFSI certification for Tshwane market 27

Packaging innovation 28

Sustainability trends in packaging 30

Showcase 33

Food industry training 13 roundup (pullout)

Sustainability to drive 22coffee growth in 202021

LIVING WITH LOAD SHEDDING

4-5WHAT’S BREWING IN 2020?

30

2 | JANUARY / FEBRUARY 2020 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za www.fbreporter.co.za FOOD & BEVERAGE REPORTER | JANUARY / FEBRUARY 2020 | 3

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

GLOBAL FOOD FRAUD TRENDS IN 2020

FOOD FOCUS

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 usual, the beginning of the year has flown past and business is back in full swing. It

is always helpful to see what trends will be dominating the markets in the months ahead, so we asked some experts in their fields to share their insights and predictions with us

Another useful addition we’ve brought you in this edition is the pull-out section in the centre of the mag, with training course details for the next few months. It will help with planning to upskill your staff, and with your own continual professional development. Make sure to tear it out and keep it on hand – we’re planning on publishing another one mid-year with more details.

We trust that your strategic planning for 2020 has addressed issues such as food fraud prevention, the ongoing load-shedding plans, and your sustainability and waste plans – all key areas that need to be considered by businesses of all sizes. We’ve included some interesting reading on these topics too.

You’ve probably noticed that we have refreshed the FBR logo - reflective of our objective to keep the

magazine fresh and relevant to the needs of the food industry.

In 2020 we are planning on adding some regular features to our publication – you can look forward to frequent columns on issues relating to legislation and legal implications, testing and laboratories, food fraud and food recalls, environmental health, training and small supplier development. We’re going to make sure we keep you up to date with the topics that can help you keep your business and your food relevant, compliant and safe.

But if there is anything you think Food & Beverage Reporter is missing (whether in the magazine or on the website) then make sure to drop me a line and share your thoughts with me. We’re firm believers in continual improvement and would love to know how we can better serve the local food industry!

Warm wishes

Bridget

Feel free to drop me a line at [email protected]

As we enter a new decade, several new product development trends can be seen; among these are the use of Agtech, as well as the creation of smaller-portion foodstuffs designed for solo-living individuals, to minimise waste.

However, some new trends (and the resultant products) may present new opportunities for fraud – and with our current economic state, fraudulent activities in South Africa are likely to

increase. Table 1 below details examples of fraud that may occur in 2020, based on these trends.

These emerging trends, both new and continuing from last year, include alternative-protein-source foodstuffs, use of exotic ingredients in food, and the creation of sustainable choices – as well as the integration of botanicals, to calm the increasingly stressed-out consumer.

SOUTH AFRICAN FOOD FRAUD TRENDS FOR 2020

TREND POTENTIAL FRAUD CATEGORY EXAMPLE

Alternative-Protein Foods Mislabelling Claiming ‘high in protein’ when not substantiated by the regulated scientific analysis

Substitution Use of allergenic soya protein instead of pea protein, to cut cost.

Adulteration Inclusion of harmful protein-enhancing ingredients such as melamine, to increase protein content without adding the advertised source, thereby cutting costs.

Exotic Ingredients Mislabelling Country-of-origin statements omitted from packaging. i.e. advertising that a product comes from a specific region or country when in fact it comes from elsewhere.

Sustainable-choice foodstuffs Mislabelling Organic, vegan, religious and ethical claims that are not validated.

Foodstuffs for stressed-out consumers

Adulteration Claimed levels of CBD and other botanicals present in products, when they are lower or nonexistent.

Misrepresentation Unsubstantiated health claims for CBD and other botanicals present in products.

Ensuring food integrity and preventing food fraud is an ongoing challenge in 2020. Based on what we have seen with tracking food fraud reports, added value clams (such as organic, “cage free,” halal, etc.) will continue to be an area that is prone to fraud without effective oversight.

In 2019, we captured reports of fraud involving many products labelled as organic, including eggs, coffee, chocolate, meat, apple juice, and vegetables.

We also expect to see progress toward targeted efforts at ensuring the authenticity of high value products such as extra virgin olive oil, milk, and honey by organizations such as FCC, AOAC International, and others.

The Codex Alimentarius Committee on Food Import and Export Inspection and Certification Systems is continuing their discussions about

existing controls for food fraud and the development of appropriate guidance for national authorities.

Finally, tools and resources to support an effective and streamlined approach to evaluating food fraud risk in raw materials are evolving at a rapid pace. The food industry has access to a variety of tools and sources of data, and we expect these resources to improve both in functionality and in user interface over the coming years. Some of these resources include the Food Fraud Database, HorizonScan, and the SSAFE Food Fraud Tool.

The evolution of analytical methods, supply chain tracking, and data tools will enhance our ability to ensure food authenticity throughout the global supply chain.www.decernis.com

www.factssa.com

By DECERNIS – A FOODCHAIN ID COMPANY

By FACTS FOOD AND ALLERGY CONSULTING AND TESTING SERVICES


Who is involved with EskomSePush (ESP) – is it true that there are just two of you? Yes, it’s just Herman and Dan, and we both have full-time jobs in the ecommerce industry.

When did you develop the app why did you feel it was necessary to develop it?Back in 2014 we wanted to know when load shedding was happening so that we could plan around it over our December holidays. Load shedding schedules are hard to understand, but we wanted it to be simple. We started using a service called PushBullet to send notifications to ourselves when load shedding was happening, so we knew if we needed to stay a bit longer in the office. This then grew to our friends and family. That was the minimum viable product (MVP). We then spent another weekend writing the app, using Ionic (we even got a mention on the official release of Ionic 1.0 .)

Dan and I were working in the same office, at the time, building apps for banks. We sat in a lot of conference calls talking about “Push notifications” (the messages from apps) and how these messages can be used to send users banking updates. Some of these meetings had folks with Afrikaans accents (including Herman) and the word “Push” always made our day.

The mute button on the conference equipment is very helpful for politely having a chuckle. The name was inspired

by some of those banking folks. But simply put, it’s Push Notifications for Eskom… EskomSePush.

When we launched the first version of the app in 2015, we had over 100k active users in six weeks - and peaked at around 250k active users before load shedding was suspended later that year.

Last year (2019), Dan was inspired and rewrote the app using Flutter. This was genius. He is #DanTheMan. He also solved the server issues. In 2020, we now have 2.7M users.

Did you have any funding to develop the app, and do you have any ongoing funding?None, at the moment the only money coming in is from the ads. This pays for our servers - but not for the weekends and after-hours work. But we do get paid with the love from our supporters on Social networks :)

Where do you get the information from regarding the schedules and how accurate is it? Can we rely on your updates to plan and schedule work and employee schedules?Yes, we try our best to keep the schedules up to date. However, sometimes the schedules are updated by the municipalities without notice - there is no way for us to know when this happens. In this case, we rely on our customers to inform us. Also, sometimes the

power goes out, not load shedding, just general outages. This is why we added Nearby Chat - so that communities can support each other. We’re very happy to say it seems to be working!

What are your plans for the future?We like to think ESP is a mindset - see a problem (like load shedding) and find a way to live with it and in the perfect case make it fun. The plans for the app are to continue identifying and tackling obstacles, having fun and creating opportunity.

Have you considered crowdfunding to help you develop the app?We have, but also, we do like to think this is something we give to South Africa instead of a revenue stream. We’d rather add some new features that we can monetize, than make money from load shedding.

Want to find out more? Check them out at www.sepush.co.za

LOADSHEDDING

While it is difficult to run a retail outlet when the lights are out, running a food facility

in this scenario poses several food safety implications that should not be overlooked. And this is not the only risk you should consider.

As Eskom has announced that we are likely to continue with load shedding in 2020, let’s take a look at what you should be doing to mitigate this risk.

1.Control the surgeSafeguards against power surges and electrical power fluctuations should be installed for equipment and machinery. It is likely your insurance company has asked you to install these by now, if you haven’t already, then make sure you install the approved type to avoid having a claim repudiated. Where possible, all electrical appliances should be disconnected when load shedding occurs, or when leaving the premises to avoid damages when the power is restored.

2. Watch out for security vulnerability Alarm systems should also be fitted with a back-up battery, and businesses should ensure that the system is regularly tested to ensure a sufficient power source as due to the number of rolling blackouts, a battery’s lifespan will be reduced. Should the back-up battery not work, thereby resulting in the alarm not activating and a burglary taking place, your insurance company are not obliged to pay if there is

an alarm warranty on the policy.

3. When business is interruptedPower outages will impact on your ability to trade and fulfil orders. You need to consider whether you are covered for this kind of business interruption and you should review your risk management policies to ensure you are adequately covered for possible risks arising from loss of power – both from a damages and liabilities standpoint.

4. Back it upAlthough the cost of a generator is a factor, 2020 may be the time to look at it. The ability to continue with essential activities and avoid product wastage may tip the scales. If you cannot afford this, them at least consider using technology in remote monitoring of essential services like refrigeration. Keeping chillers closed in power outages is critical but this kind of device can warn you if there are weekend disruptions and give you an accurate picture of what is happening in the fridge/freezer.

5. Include this on your HACCP planWhile some insurance companies are suggesting you discard all food undergoing preparation in a power cut, we both know this is not going to happen. So, if you analyze the risk at each process step and understand what can go wrong and what can be done to prevent the

hazard from increasing, you will have a more scientific approach to load shedding. You should include detailed measures to be implemented in your emergency plans and these should be implemented rigorously. Review all your procedures for what should be done during load shedding.

6. Don’t forget about the peopleBe aware of emergency lighting requirements - your staff do need to be able to see what they are doing to implement those additional controls. Test this and ensure there is sufficient lighting to adequately perform tasks.

There may be a tendency to “slack off” when the lights are out – staff should be trained that this is the time that we become more vigilant. Food safety and health and safety training should incorporate procedures for load shedding.

While the power situation in our country is far from optimal, we have

been warned. As the food industry let’s arm ourselves with this knowledge and do what we can to ensure we can still supply the country with safe food.

After Eskom’s notification in January that load shedding

is likely to become a fixture throughout 2020, we caught

up with Herman Maritz and Dan Wells, the friendly and

innovative young developers of the useful load shedding

app EskomsePush.

LIVING WITH LOAD SHEDDING WITH HELP FROM ESKOMSEPUSH

LOADSHEDDING

With a major retailer blaming load shedding as a factor in their predicted 15-20% drop in headline

earnings this month, it is clear that power uncertainties are a huge business risk.

LOAD SHEDDING - HOW TO PREPARE TO BE IN THE DARK FOR 2020By FOOD FOCUS

Share your power saving and load shedding survival tips on the Food Focus Forum www.foodfocus.co.za/home/Food-Forum


NEWS SMALL SUPPLIERS

SAI GLOBAL QPRO & SAIGAS ACQUISITION DEAL NOSA Group is pleased to announce the closing of the transaction to acquire QPRO and SAIGAS, the Assurance South African businesses of SAI Global, a recognised leading provider of integrated risk management solutions and assurance services.

This acquisition, through their wholly owned subsidiary Aspirata (trading as NOSA Testing, Inspection and Certification (TIC)), follows the acquisition on December 1 of the Deltamune Group, and enhances NOSA TIC’s position as the largest group of sector-focused laboratories in South Africa.

The newest acquisitions – QPRO and SAIGAS – offer food safety assurance and certification in Southern Africa and neighbouring African countries. The addition of these entities into their portfolio complements their overall process, retail food safety and occupational health and safety audit offerings, and will solidify their vision of being the ‘one-stop shop’ for Risk Management throughout South Africa, Africa and the Middle East

www.nosa.co.za

The Glycemic Index Foundation SA will be turning 21 years old this year and have updated their set of endorsement logos.

In 1999 the GI Foundation started determining the GI values of South African foodstuffs on the shelves. Following in the steps of the Canadians and Australians they started a group of test subjects, 12 people who were willing to prick their fingers and draw blood every 15 minutes to take a blood sugar reading. Pronutro was the first brand to take the plunge and have their whole range of cereals tested.

The GI Foundation SA is an official endorsement entity and has the mandate from government to service companies for all things regarding healthier food product development, GI testing and health endorsement. They are also involved with generic health promotion by way of the Smart Health Diet.

View more info at: www.smarthealthdiet.co.za www.gifoundation.com

THE GLYCEMIC INDEX FOUNDATION SA TURNS 21

A fresh era arrives for the South African dairy industry this year - Parmalat SA has changed its name to Lactalis South Africa effective on 1 February 2020.

The change is in name only, and will not impact the company’s existing range of products, brands, projects or business operations. Lactalis South Africa will remain the home of quality and trusted brands such as Parmalat, Melrose, Président and SteriStumpie, as well as Bonnita, PureJoy, Galbani, and Aylesbury. These familiar brands hold strong positions across several dairy product categories, ranging from cheese, yoghurt, milk, and custard, to flavoured milk, cream, drinking yoghurt, maas, fruit beverages, butter and ice cream.

Parmalat SA has been part of the international Lactalis family for the past nine years since the Lactalis Group bought Parmalat in 2011. The local name change to Lactalis South

Africa is the final step towards fully integrating the South African business with its international parent company.

Marek Warzywoda, Lactalis South Africa General Manager, says “the change of name in South Africa is an exciting step for the local dairy industry and shows that our global dairy group has confidence in the business opportunities in this region.

LACTALIS SOUTH AFRICA IS THE NEW NAME FOR PARMALAT SA

SMALL SUPPLIER DEVELOPMENT

Starting out in the food industry or food service industry, can be daunting. Above and beyond the challenges with developing and marketing your product, there are multiple areas of compliance that you need to address.

Pay it Forward…, share your copy of FBR.As part of addressing that need to reach smaller and developing suppliers (and making this publication more sustainable) we would like to challenge our readers to pass on their copy of the magazine once they have read it to someone in the food industry who might not have access to it – someone on the factory floor, someone starting up their own small business, or anyone who you think could benefit from some of the content we share.

PAY IT FORWARD

With many articles and information tailored for larger manufacturers with more developed systems, it is easy for smaller suppliers to be overwhelmed, which is why we will be featuring a monthly article written by Food Focus, aimed at small suppliers.

Chill It is a new technology coming out of Argentina that cools bottled beverages in just a few seconds, allowing consumers to select their beverage of choice and avoid disappointment when these are not available in the cooler at checkout points.

The company has visited South Africa to introduce their new technology to different supermarkets and beverage manufacturers.

According to the developers, the unit chills beverages on demand, so cool beverages are guaranteed. It also allows shoppers to choose their beverage’s desired final temperature.

The unit takes up minimal space at point of sale, saves up to 60% energy, yet is only 20% more expensive than a regular cooler unit.

The use of technology means that it provides for data collection from every transaction, and the bar code reader allows for exclusivity – no cooler invasion and associated costs.

CHILL IT BEVERAGE TECHNOLOGY


2020 PREDICTIONS WHAT SHOULD THE FOOD INDUSTRY EXPECT?

ACHESON TRENDS

1. Romaine Outbreaks. We expect romaine outbreaks to continue, with FDA continuing to seek improvements in traceability. Overall, outbreaks will continue until the industry and federal regulatory agencies address the underlying hazards of co-locating large animal agricultural operations and RTE produce in the same areas. While the colocation is almost impossible to solve and much is being done at the grower end of the supply chain, it is not addressing the problems adequately.

We anticipate some industry moves in 2020 to take a fresh look at this problem that will take a different approach to addressing the issues.

FBR comment: Is colocation an issue that South African farms have taken cognizance of? Perhaps it should be, given the increasing global prevalence of outbreaks in fresh produce.

2. Traceability. FDA may release draft rules linked to Section 204 of

FSMA, but these will likely be too general to require meaningful changes – even in the produce industry. We also expect FDA to continue its overall focus on its New Era of Smarter Food Safety, which it defines as people-led, FSMA- based and technology-enabled. One part of this is a focus on supply-chain digitization for transparency and traceability, which will inevitably encourage companies to adopt new technologies. The complexity of the food sourcing with its global network of suppliers has become a roadblock

for fast reaction on management of outbreaks, and paper trails provide a slow response with limited information. FBR comment: With globalisation on the increase, and increasing consumer scrutiny, it is becoming imperative for food businesses to implement traceability measures, which is where technology has an ever-greater role to play. Given that this is now a mandatory requirement for all food business under R638, it is no longer a nice to do but a must do.

3. Food Safety Culture. In addition to the focus on technology and data management for traceability and prevention, the New Era will have a food safety culture component throughout the supply chain, adapted to new business models such as e-commerce and home delivery of foods, together with current, traditional ones. Although everyone is talking about food safety culture, it is often poorly understood. Companies can’t define it easily, and many don’t know how to get on the road to a better food safety culture. We will hear a great deal more on this in the coming year and expect the understanding to increase across the food sector.

FBR comment: We are seeing a great deal of interest in food safety culture in local industry, and for more information, visit www.foodsafetyculture.co.za

4. CBD, THC, and Other Cannabinoids. Although CBD products are pervasive, FDA has made it clear that it is illegal under federal law to add CBD to food or market it as a dietary supplement. While FDA is working to create a regulatory framework at the federal level, there is limited scientific information available, and it will likely take some time. Thus, we’d expect that the agency will continue to prohibit the use of CBD, THC, and other cannabinoids unless Congress mandates that these compounds be considered as allowable in foods and dietary supplements.

FBR comment: As per the comprehensive article we ran last month, the use of cannabis in food products in South Africa is strictly prohibited, and food companies need to be aware of the legal ramifications of contravening this law.

5. Global Standards. GFSI and its certified audit programs, such as BRCand SQF, will likely have a challenging year as programs are questioned in terms of their delivery and implementation. Good auditors are in short supply globally, and this is the biggest challenge facing GFSI. There also is a lack of consistency and a perception among some detractors that poorly run plants are able to get high ratings, which is affecting confidence in these systems. FDA is adding to this noise about GFSI with some inspectors saying a GFSI audit is not adequate to meet the FSMA standards for supply-chain control.

FBR comment: With increasing concerns about the amount of time needed to audit the documented systems, are we losing sight of the basics for food safety and thus exposing ourselves to greater risks? Have our audits themselves become a food safety risk?

6. Labelling. FDA will finally be rolling out and enforcing the new nutritional label standards, so consumers can expect to see up-to-date information on most products very soon, and we will likely see many auxiliary labelling issues come out

with the revamping of labels. Companies will be looking for best industry practices for shelf-life labelling as it pertains to both quality and safety with clear “best if used by” and “best by” date labelling. The new nutritional facts also will give rise to new arguments on what is considered “healthy” or “natural” on labels; and with the advent of new and proposed laws that restrict the usage of meat terms on meat analogue products, it will be an interesting area to watch.

FBR comment: We are already experiencing challenges with our local labelling, and the year ahead will see more focus on this. We expect the long-awaited changes to the labelling regulations to be promulgated. For now, let’s just focus on getting the labels we have right and place the consumers’ interests first.

7. FSMA.Foreign Supplier Verification Program (FSVP). We expect more tightly focused, FSMA-targeted international facility inspections and product detentions at the border for not having a properly written FSVP and/or lack of proof that the foreign supplier is producing safe food, making assistance from experienced professionals key to compliance.

FBR comment: This will have implications on Southern African suppliers supplying the USA with the FDA issuing foreign supplier warning letters this month.

Each January the Acheson Group makes their predictions for the coming year. While this article

reflects the status as it relates to the US food system, there are correlations to our local industry,

and it provides and indication where the industry is going in general, and highlights areas which we

should perhaps give more attention to in 2020. They predict the following in 2020.

ACHESON TRENDS

By DAVID ACHESON – CEO & PRESIDENT

10 | JANUARY / FEBRUARY 2020 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za

ALLERGENS

Nevertheless, here are a few noteworthy trends:

1. Prevalence of food allergies It is well documented that the

prevalence of food allergies is increasing in western and developing countries.

2. Use of allergen thresholds International studies to determine

allergen threshold levels are continuous. However, in recent years their use by the food industry to complete risk assessments, and by governments for enforcement, has gained significant momentum.

3. Global Harmonisation of food-industry allergen-management principles

Codex Alimentarius is in the process of drafting a code of practice on food-

allergen management for food- business operators.

4. Precautionary allergen labelling statements (PALS) harmonisation

A South African study to better understand local consumer under-standing of allergen labelling has just been concluded, and a number of international studies are under way. Data will assist the understanding of how best to formulate, standardise and apply PALS, the aim being heightened consumer protection

and potential international harmonisation.

5. Alternative proteins, novel foods and sustainable packaging material allergenicity

The allergenicity of these substances – e.g. black soldier flies, moringa,

baobab, pasta straws, etc. – is largely unknown. This may lead to increased pressure on research and on the food industry to characterise and identify

new and existing food allergens associated with these products.

6. Increased focus on allergen agricultural co-mingling

In recent years, various new cases of allergen cross-contamination due to agricultural co-mingling have been reported. This emphasises the

need for allergen awareness and product traceability from farm

to fork.

7. Advances in food-allergy treatment Great advances in food-allergy

treatment techniques, including nanotechnology and immunotherapy, have been made in recent years.

8. Allergen-related product recalls In 2019, once again, product recalls due to undeclared allergens were

reported around the world. It is expected that the trend will continue

in 2020.

It is important to note that the food-allergen field is constantly evolving, due to scientific advances, research outputs and consumer needs. These are likely to trigger new trends in future, or further support existing ones.

www.factssa.com

Trends in the field of food allergies are difficult to pin down to

a specific year. They are influenced by a multitude of factors,

including long-term research projects.

FOOD ALLERGEN TRENDS 2020 AND BEYOND

Both of the following warning letters address violations of the Foreign Supplier Verification Program (FSVP). FSVP regulation requires that importers perform certain risk-based activities to verify that human and/or animal food they import into the United States has been produced in a manner that meets applicable U.S. food safety standards.

• Food Safety Plan. FDA will continue to evaluate its two-tiered supply-chain inspection process and preventive controls, as well as the recall plan compliance of Food Safety Plans

being held and managed by a corporate headquarters rather than

at individual facilities.

• Intentional Adulteration (IA) Rule. As FDA begins enforcing the FSMA IA

Rule by March 2020, companies will need to devote extra efforts beyond updating existing plans to ensure

their food defense plan aligns with the modernized approach to

preventing deliberate acts with potential for wide-scale harm to public health. FDA guidance documents, FSPCA training, the Food Defense Plan Builder, and assistance from experienced professionals also will be key in this area.

8. Innovation. Ghost Kitchens, Cloud Kitchens, Commissaries, and Home Delivery. Companies will continue to evolve to meet consumer expectations, and we will see more and more foodservice without traditional dining areas or counter service. This will allow companies to expand without the same investment needed as a brick and mortar storefront. It is not without risk, as companies will need to learn to manage shared space and equipment and pay special attention to how others producing in the same area may affect their operations. • In-Store and Delivery Meals.

Huge parts of the traditional processed foods sector will be affected by this

trend where take-out or delivery meals take over from home preparation. There are many challenges in this

new food production paradigm

including food-handling and delivery systems that keep foods at safe temperatures, worker hygiene and food-preparation knowledge, and the need for more consistent automated preparation and heat treatment equipment. Government inspection programs are focused on big food processing and import and not in-store and commissary type operations

where foods are often RTE and higher risk.

• What is Meat? What is a burger? Lines are becoming very fuzzy on nomenclature in this sector. Not only are plant-based “meats” more and more common, but there is now a trend to mix meats and plant-based materials for burgers and other similar products. This will be a regulatory challenge for USDA and FDA. There will be new hazards in these mixed products, and labelling policies and regulations will need to adapt.

FBR comment: Not just an American trend, we expect to see more ghost kitchens and home delivery happening locally as businesses seek to cut costs associated with traditional options. We are already seeing a similar trend in plant-based burgers and products as South Africans (especially the younger generation) are looking for healthier and more sustainable offerings. It would be great if we could just get the latest processed meat regulations promulgated too so we can agree on what is real meat too.

9. BE Food Labeling. The National Bioengineered (BE) Food Disclosure Standard will gain attention this year with its January 1, 2020, implementation date. Regulated entities (food manufacturers, importers, retailers) will work to ensure their products are appropriately assessed with adequate recordkeeping to demonstrate compliance, particularly when BE disclosure is not required. The standard’s definition of BE foods as those that contain “detectable genetic material that has been modified through certain lab techniques and cannot be created through conventional breeding or found in nature” will result in increased

demand for laboratory testing for the presence of modified genetic material, along with information on validated refining processes which remove the genetic material and thus the need for disclosure. BE disclosure information will begin to appear on product labels prior to the 2022 mandatory compliance date, leading to increased public interest. Industry groups will promote fact-based education regarding BE food and seek out additional scientificstudies supporting the safety of these practices.

FBR comment: This is an interesting one – perhaps not a challenge we will be facing in 2020, though certainly in 2021 and beyond, especially if labelling regulations require this in the future. Be aware if you export

10. Food Fraud. This has been a hot topic for the last several years, and it will continue to be an issue. Governments are moving to more labelling controls and more inspections, especially in the fish and seafood sector where species substitution remains a rampant problem. The problem is further driven by predicted food-price increases exceeding income rises in the U.S. This also will mean a greater emphasis on supplier-assurance programs. Food fraud issues will continue to be covered by all types of media in 2020.

FBR comment: South Africa is no stranger to food fraud, and we have seen more of this being highlighted in the press in the last year or so. With awareness of this issue growing, we are likely to see more of this hitting the news than we have in past years.

The world of food safety continues to get more complex and challenging. As the risks rise through innovation and new product development, so do the consequences of not getting food safety right. 2020 is looking to be a continuation of the old supported bythe implementation of the new.

www.achesongroup.com Footnote: this article has been edited and commentary on local perspectives added.

ACHESON TRENDS

By FACTS FOOD AND ALLERGY CONSULTING AND TESTING SERVICES


Kerry’s Global Taste Charts highlight what will drive trends across the world, including

the U.S., Canada, Europe, Mexico, Brazil, South Cone, Central America and APMEA (Asia Pacific, Middle East and Africa). The 2020 Taste Charts represent the company’s annual review of the food and beverage landscape utilizing sales performance, consumer trends, foodservice influences, and internal culinary and mixology expertise to predict trending tastes for the coming year.

Kerry’s predictions forecast that 2020 will bring further specificity to the origin of flavors and ingredients as consumers seek tastes that delight, surprise and excite them.

“Our 2020 Taste Charts represent all regions of the world, providing our customers with an insightful and intuitive guide to develop on-trend, global taste experiences that consumers love,” says Leigh Anne Vaughan, Global Strategic Marketing Director for Kerry Taste. “Our customers can turn to Kerry’s Taste Charts as a navigator to create innovative tastes that will meet the growing consumer demand for authentic and unique food and beverage products.

Customers can leverage Kerry’s unique expertise in food and beverage including our strong Taste knowledge and portfolio, to create differentiated products with the tastes consumers desire, that go beyond flavour.” Utilizing the company’s global teams and end-to-end expertise, the 2020 Taste Charts provide the industry with a proprietary view into the flavors and ingredients shaping the food and beverage industry across sweet, beverage and savory categories.www.kerry.com

2020 TOP TASTE TRENDSKerry, the Taste and Nutrition Company, explores the taste trends that

will energize the local and global marketplace in 2020.

TASTE TRENDS

Now is the time for you to plan and book your courses for the year - so we’ve gathered together some course calendars for you. Pull out this section and keep it handy so that you know what is happening.

FOOD INDUSTRY Training Roundup

ENTERPRISES UNIVERSITY OF PRETORIA Tel: 012 434 2500 Email: [email protected]; [email protected] www.enterprises.up.ac.za

TRAINING SCHEDULE MARCH - SEPTEMBER 2020 DATE DATE DATE

Online Course In Food Microbiology 2 March 2020 13 July 2020 21 Sept 2020

Cost R 5800.00

TRAINING

ANNELIE COETZEE CONSULTING Tel: 021 871 1563Email:[email protected] www.anneliecoetzee.com

TRAINING SCHEDULE FEBRUARY – JUNE 2020 DATE VENUE DATE VENUE

PRPs (2 Days) 9-10 March Gauteng 11-12 May Paarl

HACCP (3 Days) 11-13 March Gauteng 13-15 May Paarl

ISO 22000: 2018 & FSSC 22000 V5 Transition (1 Day)

5 February Paarl 2 Mar Paarl

9 April Paarl 7 May Paarl

4 June Paarl

Introduction to Food Safety (1 Day) 26 February Paarl 25 May Paarl

FSSC 22000 V5/ISO22000 Advanced HACCP 16-19 March Paarl 18-21 May Paarl

Food Safety Auditor (3 Days) 23-25 March Paarl 26-28 May Paarl

BRC Food Issue 8 (2 Days) 3-4 March Paarl

Lead Auditor SAATCA (5 Days) 22-26 June Paarl


TRAINING TRAINING

EVENT DATE VENUE

SAAFFI seminar

19th March Altron (Bytes) Conference Centre Midrand, Gauteng

SAAFFI Tel: 011 786 2585 / 083 449 2696Email: [email protected] www.saaffi.co.za

The full-day program features an impressive line-up of speakers, a hands-on workshop, an inspiring motivational presentation and a networking cocktail event, where various interesting (sometimes dramatic!) tastes and aromas will be showcased.

The 2020 seminar themed “Save the Planet – WAKE UP! GROW UP! SPEAK UP” addresses issues of relevance to the flavour, fragrance and FMCG industries around environmental and sustainability threats to the Earth’s continued existence, and how our industry sector can play some role to alleviate these.

Breaking news is the confirmation that Dr. Berangere Magarinos-Ruchat, Global Head of Sustainability for Firmenich, Geneva has confirmed that she will present at the seminar.

Other confirmed presentation topics include: • Flavour Trends• Fragrance Trends• Waste Management – Is it a load of garbage?• Saving 1200 species of bees – the buzz for our industry• Re-usable packaging – should we discard it?


HACCP Plans and GMP Implementation 4-5 Feb Pretoria 9-10 Mar Cape Town

4-5 May Cape Town

ISO 22000:2018 Food Safety Management: Requirements 17 Feb Pretoria 10 Feb Cape Town

ISO 22000:2018 Food Safety Management: Implementation 18-19 Feb Pretoria 11-12 Feb Cape Town

ISO 22000:2018 Food Safety Management: Lead implementer 24-28 Feb Pretoria

ISO 22000:2018 Food Safety Management: Lead Auditor 20-24 Apr Pretoria 11-15 May Cape Town

ISO 22000:2018 Food Safety Management: Internal Auditor 13-14 Feb Cape Town

FSSC v5 Food Safety Management: Understanding 2 March Pretoria 20 Apr Cape Town

FSSC v5 Food Safety Management: Implementation 3-4 Mar Pretoria 21-22 Apr Cape Town

FSSC v5 Food Safety Management: Internal Auditor 20-22 Apr Pretoria 8-10 Jun Cape Town

BSI Tel: (012) 004 0279Email: [email protected] www.bsigroup.com/en-ZA/

TRAINING SCHEDULE FEBRUARY – April 2020 DATE VENUE VENUE VENUE

Basic Food Safety 10 Feb9 March

GautengGauteng

Western CapeWestern Cape

KwaZulu NatalKwaZulu Natal

Allergens 11 Feb10 March

GautengGauteng



Traceability 12 Feb11 March

GautengGauteng



ISO 45001 Awareness 17 Feb16 March20 April

GautengGautengGauteng

Western CapeWestern CapeWestern Cape

ISO 45001 Implementation 18-19 Feb17-18 March20-21 April



R638 18-19 Feb17-18 March15-16 April



KwaZulu NatalKwaZulu NatalKwaZulu Natal

ISO 45001 IA 20-21 Feb19-20 March23-24 April



NOSA TESTINGPorta Nova Building, Gazelle Close, Corporate Park South, Old Pretoria Road, Ranjesfontein, MidrandTel: +27 76 114 9420 [email protected] www.nosa.co.za

TRAINING SCHEDULE FEBRUARY – JUNE 2020 DATE VENUE

BRCGS Packaging & Packaging Materials 5-6 conversion 24 February Kempton Park

BRCGS Food Issue 8: Site Training 25-26 February Kempton Park

BRCGS Packaging & Packaging Materials Issue 6 Sites 25-26 February Stellenbosch

BRCGS Packaging & Packaging Materials Issue 6 Sites for Auditors 27-28 February Stellenbosch

BRCGS Food Issue 8: Site Training 5-6 March Stellenbosch

BRCGS Packaging & Packaging Materials 5-6 Conversion 9 March Kempton Park

BRCGS Packaging & Packaging Materials Issue 6 Sites 10-11 March Kempton Park

BRCGS Packaging & Packaging Materials Issue 6 Sites for Auditors 12-13 March Kempton Park

BRCGS Food Safety Issue 8: Lead Auditor Training 23-27 March Stellenbosch

BRCGS Food Issue 8: Site Training 23-27 March Stellenbosch

BRCGS Food Issue 8: Site Training 30 Apr-1 May Nelspruit

BRCGS Food Issue 8: Site Training 7-8 May Tzaneen

BRCGS Food Issue 8: Site Training 21-22 May Stellenbosch

BRCGS Food Issue 8: Site Training 4-5 June Nairobi, Kenya

NSF INTERNATIONALTel: 021 880 2024Email: [email protected] www.nsfafrica.com/training-info

16 | JANUARY / FEBRUARY 2020 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za

SGS SOUTH AFRICA (PTY) LTD Email: [email protected] www.sgs.co.za/en/training-services

TRAINING SCHEDULE FEBRUARY – APRIL 2020 DURATION VENUE DATE

ISO 22000:2018 - Implementation 2 Days Jhb 10 - 11 February

MICROSOFT EXCEL - Basic 1 Day Jhb 12 February

MICROSOFT EXCEL - Intermediate 1 Day Jhb 13 February

HACCP Awareness Training Course 1 Day Jhb 14 February

ISO 14001:2015 - Implementation Training Course 2 Days Jhb 18 -19 February

ISO 9001:2015 Implementation Training Course 2 Days Jhb 20 - 21 February

HACCP Implementation Training Course 2 Days Jhb 25 - 26 February

FSSC 22000 - Lead Auditor Training Course 2 Days Jhb 2 - 6 March

ISO 45001:2018 Internal Auditor Training Course 2 Days Jhb 9 - 10 March

ISO 9001:2015 Internal Auditor Training Course 2 Days Jhb 11 - 12 March

ISO 22000:2018 - Internal Auditor 2 Days Jhb 12 - 13 March

ISO 14001:2015 - Internal Auditor Training Course 2 Days Jhb 16 - 17 March

FSSC 22000 -Awareness Training Course 1 Days Jhb 27 March

ISO 45001:2018 - Lead Auditor Training Course 5 Days Jhb 30 Mar - 3 Apr

TRAINING TRAINING

TRAINING SCHEDULE FEBRUARY – MAY 2020 DATE VENUE DATE VENUE

Fumigation 10-12 Feb Cape Town 10-12 Feb Durban

Structural 17-19 Feb Centurion 1-4 Mar Centurion

2-4 Mar Cape Town 2-4 Mar Centurion

16-18 Mar Durban 20-22 Apr Cape Town

11-13 May Durban

11-13 May Centurion 11-13 May East London

Weed 9-11 March Centurion 9-11 March Cape Town

25-27 May Centurion 25-27 May Cape Town

WDO Course 9-11 March Cape Town 9-11 March Durban

6-8 Apr Cape Town 6-8 Apr Durban

Food Safety 16-17 March Cape Town 16-17 March Centurion

20-21 April Durban

Termites + PP 23-25 March Centurion

Pest Control Industries Training AcademyTel: 012 654 7708Email:[email protected] www.pcita.org.za


BRC Issue 8 Global Standard for Food Safety Implementation Workshop

3-5 February Paarl 18 - 20 May Paarl

Internal auditing of food safety management systems and supplier auditing workshop

26-27 February Paarl & Jhb 25 - 26 May Paarl & Jhb

FSSC 22000 V5 Implementation (Based on ISO 22000:2018) Workshop

2 - 5 March Paarl & Jhb 20 - 23 July Paarl & Jhb

FSSC 22000 version 5 Lead Auditor (FSMS) workshop (CQI and IRCA Certified PR368 2200)

24-28 February Paarl 9 - 13 March Jhb

FSSC version 5 conversion workshop (incorporating ISO 22000:2018)

24 February Paarl & Jhb 4 May Paarl & Jhb

Food safety team workshop 17-18 February Paarl

Food Safety Culture Excellence Workshop 27 February Paarl 6 May Paarl

Food Defence (VACCP and TACCP) Workshop 25 February Paarl & Jhb 5 May Paarl & Jhb

HACCP Workshop 24-25 February Paarl 25 - 26 May Paarl

FSPCA Preventive Controls for Human Foods Training

9-11 March Paarl

PROGRESS EXCELLENCETel: (023) 316 2022Email: [email protected] www.progress-excellence.co.za

AFRICA FOOD SAFETYWORKSHOP 2020

For more information contact:[email protected]

Details on presentation and exhibitionopportunities to follow

Emperor’s Palace I Johannesburg I South Africa

To promote food safety standards, reliable analytical methods and

inter-institutional cooperation for better public health and trade

REGISTER NOW AT

www.savetcon-admin.co.za/Register/main.php

6-10 July 2020


TRAININGTRAINING

BRCGS TRAINING SCHEDULE FEBRUARY – JUNE 2020 FEB MARCH APRIL MAY

BRCGS - Food Safety Issue 8: Lead Auditor - 5 days 11-15 TBC

BRCGS - Food Safety Issue 8: Sites Training - 2 days 24 -25 DBN 30-31 TBC

BRCGS - Food Safety Issue 8: Auditor Training - 3 days 23-25 DBN

BRCGS - Packaging Materials Issue 6: Sites Training - 2 days 3 - 4 DBN 10 - 11 JHB

9 - 10 CT 20 -2 1 JHB 25 -26 CT

BRCGS - Packaging Materials Issue 5 to 6: Conversion for Site - 1 day

12 & 13 JHB17 CT

11 CT 22 JHB 27 CT

Hazard Analysis and Critical Control Points (HACCP) - 2 days 26-27 DBN

Hazard Analysis and Critical Control Points (HACCP)- 2 days ON DEMAND

BRC GS- Packaging Materials: Effective Hazard and Risk Analysis (HARA) - 2 days

29-30 CT 5-6 DBN

Internal Auditor – 2 days 23-24 DBN 18-19 CT 5-6 TBC

Root Cause Analysis – 1 day 20 DBN 20 CT

Validation and Verification – 1day 21 DBN

Risk Assessment – 1 day ON DEMAND

Vulnerability Assessment for Food Fraud – 1 day 12 CT 28 CT

PDCA SOLUTIONS Email: [email protected] | Cell: 0836324928Email: [email protected] | Cell: 0798659877 www.pdcasolutions.co.za

TRAINING SCHEDULE FEBRUARY – MARCH 2020 DATE VENUE

Accredited Regulation 638 for Person in Charge 18-20 Feb Eagle Canyon Office Park Randpark Ridge

HACCP 12 Stages 1 Day Workshop 18 Feb Hoedspruit Hub, Limpopo

R638 Refresher Half Day Workshop 19 Feb Flexispace, Centurion

Accredited Regulation 638 for Person in Charge 26-27 Feb Riverside Hotel, KZN

Implementing BRC Workshop 3-5 March B&E Centre, Port Elizabeth

Implementing HACCP 2 Day Workshop 19-20 March George Lodge

Implementing FSSC 3 Day Workshop 16-18 March Kolping Guesthouse, Durbanville

R638 Refresher Workshop (Half Day) 6 March B&E Centre, Bloemfontein

ENTECOM TRADING (PTY LTD) TA ENTECOMTel: 041 366 1970/80Email: [email protected] www.entecom.co.za

TRAINING SCHEDULE FEBRUARY – MAY 2020 DATE VENUE

Implementation of PRP’s & GMP’s 4-6 February Johannesburg

Food Microbiology Management 11-12 February Johannesburg

FS Principles & Practices (Person in charge) 13-14 February Johannesburg

FSMS Internal Audit 18-20 February Johannesburg

Introduction to EMS 24 February Johannesburg

Introduction to FSSC 22000 Requirements 26 February Johannesburg

Introduction to HACCP 27 February Johannesburg

FSSC 22000 Implementation 3-5 March Johannesburg

Implementation of PRP’s & GMP’s 11-12 March Johannesburg

Basic Food Hygiene 13 March Johannesburg

ISO 22000 Lead Auditor 16-20 March Johannesburg

ISO 22000: 2018 Advanced HACCP 24-26 March Johannesburg

ISO 45001: 2018 HLS & Transition 30-31 March Johannesburg

Food Fraud & Food Defense 30-31 March Johannesburg

Food Safety Audit Requirements Western Cape 13 Feb Western Cape

FSSC Implementation 17-19 March Western Cape

FS Principles & Practices (Person in charge) 7-8 April Western Cape

FSMS Internal Audit 12-14 May Western Cape

INTERTEK Tel: 011 396 1101 Email: [email protected] www.intertek.com

TRAINING SCHEDULE DATE VENUE

Hygienic Design of Food Processing Plants 5-6 May Cape Town

Hygienic Design of Food Processing Plants 12-13 May Cape Town

ANDREW MURRAY CONSULTING Tel: 028 312 3964 / 082 459 1984 Email: [email protected] www.foodengineering.co.za


According to Stacey Moss, Director at Avanti Coffee Company, a leading coffee supplier, this year will see

the rebirth of past trends, while new developments will pique the interest of coffee enthusiasts. “It is important to keep tabs on international trends in tastes, flavours and formats, and then to work carefully to ensure that they remain relevant and on-trend,” Moss says.

So – what’s in store for the year ahead?

Non-dairy milk “South African consumers typically enjoy their coffee with milk, making cappuccino and lattes firm favourites amongst coffee lovers,” Moss explains. “With that being said, we foresee that the popularity of Banting, plant based diets and healthy eating plans will continue to gain traction in 2020, making milk alternative beverages more popular than ever before.” While almond milk dominated the non-dairy space in 2019, Moss believes that 2020 will see coconut, rice, macadamia, cashew, hazelnut and oat milk options take their place at coffee spots nationwide.

Black Coffee “While majority of the population opt

to drink their coffee with milk, we are noticing a steady rise in black coffee. People are also starting to get to know and understand coffee and so consumers are expanding their knowledge about flavour profiles and coffee origins, helping them to determine the taste they want to get from their cup of coffee.

Furthermore, coffee enthusiasts are exploring alternative brewing methods and are starting to truly appreciate the glorious taste of coffee in its purest form,” Moss continues.

Iced Coffee This popular beverage is making a comeback in 2020! “In the past, iced coffee drinks were geared at a younger audience and were packed with sugars. The fad was also less focussed on the coffee aspect and more on the combination of coffee with flavours such as caramel or hazelnut,” Moss says.

Fast forward to 2020, the popularity of unsweetened iced coffee varieties is expected to explode. Globally, the cold brew method is turning into a mainstream hit because of its various serving options and its smooth profile. “This is certainly an interesting space to watch,” adds Moss.

Sustainable packaging South Africa’s love for takeaway coffee contributes to the 54,2 million tons of general waste per year. “In 2019, the demand for biodegradable and reusable cups was high and it’s showing no signs of slowing down as consumersbecome more environmentally conscious and the drive for responsible

sourcing increases. At the end of the day, the future depends on the sustainable work we do now and so we are constantly looking at new ways to help our customers provide the best sustainable solutions.”

Appearance is everything Social media plays a big part in the visual representation of beverages and so South African’s have become more aware of the way in which they want to receive their coffee. One of the baristas key skills is the ability to create latte art. The scope for creativity has become more evident with the rise of barista competitions and overall presentation is playing a big part in the judging process.

“Developing a good coffee is as much about the taste as it is about the beautiful art and the glass or mug it’s presented in. Making a coffee that not only hits the spot but, that looks good, makes it a memorable experience, worth coming back for more (and photographing for social sharing)!”

South Africans are expecting higher standards from their coffee and so it is important for coffee experts to work together to help respond to the evolving tastes and demands of consumers in a sustainable way. “ 2020 is going to be an exciting year for us all and we are looking forward to creating coffee experiences that people will not only taste but feel,” concludes Moss.

www.avanticoffee.co.za

The South African coffee

landscape continues to boom

as more and more consumers

are turning to coffee to please

their caffeine craving.

WHAT’S BREWING IN 2020FOR COFFEE LOVERS?

COFFEE

By AVANTI COFFEE COMPANY


SNACKS

“Consumers are looking for ways to cultivate conscientious coffee habits, and they’re expecting

their favourite brands to follow suit. Growth areas for coffee will be directly or indirectly influenced by the general trend towards sustainability,” says Jonathan Robinson, founder of Bean There Coffee Company, South Africa’s first roaster of Certified Fairtrade coffee.

Moving into 2020, Robinson predicts growth in four key areas:

1. Coffee tourism: Rising interest in coffee origins and café culture, fuelled by social media, has made coffee a destination on its own. Moving forward, we’re likely to see entire tours planned around tasting coffees not only in cafes around the world, but at the farms where the beans are grown. In the same way that people are interested in visiting wine farms, a similar business model is unfolding in coffee.

2. Micro lots: A subsequent impact of coffee tourism is growth in the micro lot market. A micro lot is a specially selected and processed lot of coffee that has outstanding quality and a very distinct flavour profile. While the price of micro lot coffee is higher, growing appreciation for coffee means people are prepared to pay more for traceable coffee with interesting flavour profiles.

3. Milk alternatives: The plant-based

milks niche has already seen huge growth – in 2019, almond milk officially took over from soy as the most popular milk alternative in cafes. It’s not only a matter of making plant-based choices, milk alternatives are also perceived as a healthier alternative to full-fat milk. As these products become more refined, more people will choose them over regular milk.

4. Home barista: 2019 was Bean There’s best year in terms of selling equipment for home coffee-making, including automated and manual machines and home barista courses. This is a result of a growing appreciation for speciality coffee and a realisation that good coffee can be made at home. Home coffee is a huge growth space for 2020 because it allows consumers to avoid the disappointment of drinking average coffee when their favourite coffee spot is closed. www.beanthere.co.za

SUSTAINABILITY TO DRIVE COFFEE GROWTH IN 2020

COFFEE

ABOUT FAIRTRADE COFFEEBean There Coffee Company is South Africa’s first roaster of Certified Fairtrade coffee. They follow the Direct Fair Trade model, which makes fair payment for coffee a priority, and protects small producers from exploitation. Bean There’s coffees are ethically sourced from Ethiopia, Tanzania, Rwanda, Burundi, DR Congo and Kenya. As the first roaster of DRC coffee in South Africa, their DRC Virunga coffee is 100% Ecocert Organic Certified, along with their Ethiopia Sidamo.

“Most coffee farmers don’t earn enough to cover basic needs, such as food, healthcare and education. If this doesn’t change, farmers won’t be able to invest in their farms, which will affect the quality of production. This puts both farmers and the entire coffee industry at risk,” says Robinson.

Bean There sources and sells ethically, sustainably produced coffee from smallholder African farmers and cooperatives. They follow the Direct Fair Trade model, which makes fair payment for coffee a priority, and protects small producers from exploitation. The fair trade business practice was developed to ensure that farmers in developing countries get the fair price they need to be sustainable and earn a living income. “Increased yields combined with a fair price are key to lasting change and poverty alleviation,” says Robinson.

By building sustainable relationships with small-scale producers, who gather together in local co-operatives to sell their beans, Bean There is able to offer farmers a higher price than other companies, regardless of negative market fluctuations. “This model allows us to work with farmers on improving their crop quality and support their businesses with inputs and equipment,” says Robinson

Whether sweet or salty, snacks help provide crucial energy and a pick me up during the day between meals. Snacking has become a critical part of

people’s days: research has shown that more people are moving away from eating three main meals and increasingly snacking throughout the day. This trend provides a growth opportunity as 75% of global consumers snack daily. Young people routinely forego traditional meals for snacks.

This is backed up by Innova Market Insights’ research, which found that snacking is a definitive occasion in people’s day-to-day lives and is so much more than just an optional extra. The research showed it is a central focus of innovation across all food and beverage categories, with 10% average annual growth of global food and beverage launches with a snacking claim over the past five years.

Snacking Made RightAs a growing trend in South Africa, market research company IRI South Africa found that the rise of on-the-go snacking solutions, combined with an increase in awareness of the importance of health and wellbeing, has resulted in a shift towards more nutritious snacking. Globally this is a trend that has seen Mondelēz implement a range of innovations to their existing products such as 30% less sugar added to our Cadbury Diary Milk brand in India and the introduction of Oreo Thins in Europe. Sustainable ingredients and packaging that consumers can feel good about is also a key element to success in the snack food sector.

www.za.mondelezinternational.com

UNPACKING THE SOUTH AFRICAN SNACK MARKETSnacking has garnered a reputation in the last

few years, with chips, sweets and chocolates

being the ‘bad boys’ that tempt consumers to

cheat on their diet. But the truth is it doesn’t

have to be a guilty pleasure, it can come with

a multitude of health benefits.

As one of the largest

agricultural commodities in

the world, the consumption

of coffee has a huge impact

on both those who produce it,

and the environment in which

it is produced. Coffee brands

who want to remain relevant

in 2020 and beyond, should

adopt fair trade practices in

coffee purchasing

BY LARA SIDERSKY - HEAD OF CHOCOLATE AT MONDELEZ INTERNATIONAL

By BEAN THERE COFFEE COMPANY


While 2019 saw the launch of naked fruit and veggies in some retail outlets, 2020 trends

for packaging and labelling have seen predictions such as smart packaging, transparent and clear labelling, 100% recyclable materials, edible packaging, minimalism and increased portability.

A new trend for 2020 will be Smart Packaging, with Augmented Reality (AR), cloud labelling, anti-counterfeiting packs and track and trace tech set to grow. 2020 will be a big year for AR-enabled and connected packaging as consumers are becoming more interested in discovering the story behind the food they are purchasing and consuming, this will give you the ability to educate consumers on environmental impact and encourage an eco-friendly approach while maintaining brand impact and user engagement resulting in manufacturers increasing the focus of ingredient provenance.

Sustainability was a significant trend in 2019 and this year will be no different. One of the main aspects this trend will focus on will be companies making packaging from 100% recyclable materials. As consumer concern around

plastic packaging grows, and new technologies are introduced, it is without a doubt that the demand for recyclable materials in packaging will grow and become higher than ever in 2020. Food waste is becoming a growing concern resulting in upcycling becoming the new recycling; companies will strive to follow a zero-waste approach and, focus on using less packaging, as well as developing sustainable alternatives.

Over the last few years, edible packaging has slowly gained traction and is expected to continue to develop further in 2020, manufacturers, both large and small, are embracing much more eco-friendly, minimalist packaging. Aesthetics will always be relevant to the packaging sector; for 2020, packaging design will continue to be minimalist with digital print becoming more popular for luxury packaging. More brands will be updating their primary packaging with decorative techniques, such as etching, metallisation, hot stamping, screen printing and anodising, helping to translate brand identity directly onto the product with the next big thing being a focus on biodegradable packaging.

As per the research on Packaging and Consumer Behavior in 2020, “38% of consumers are willing to purchase a newly launched product with clear product information”. People are conscious of what they eat. Although food packaging contains information on ingredients, reading the fine print can be difficult. Companies are adopting transparent packaging and clear labelling to list out the contents of the product.

With the fast-paced lifestyles that we lead, consumers are continually looking for food options that are easier to grab, hold, eat or carry, as well as still being nutritious. To meet this requirement brands need to focus on making food packaging portable.

Personalization has also been a crucial part of food packaging and is one of the leading trends. According to Deloitte Consumer Review, over 50% of millennials and Gen Z express a desire for personalized products, a great example of this would be the Coca-Cola bottles printed with names, which were a massive hit with consumers.

www.mitascorp.com

If you are looking to stay ahead of the game in 2020, you need to be aware of how consumer

demands are driving packaging trends. Mitas Corporation shared their thoughts on trends we will

see in the year ahead.

PACKAGING AND LABELLING TRENDS FOR 2020

NEWS

WPO recently announced the two winners in the ‘Lifetime Achievement” category within the WorldStar Packaging Awards 2020 programme.

The judges, from all over the world elected: • Keith Pearson, South Africa• Joe Foster, Australia

“The Lifetime Achievement in Packaging Award was established with the aim of acknowledging and rewarding excellence in all aspects of packaging science, technology, design and application across every country around the world”, explains Pierre Pienaar, WPO President. And adds: “The discipline of packaging is one that is truly global. The World Packaging Organisation is in a unique position to identify leading practitioners from around the world who have consistently pushed the boundaries in advancing the art, science and application of packaging to serve the needs of an ever more demanding society. These prestigious awards will celebrate and preserve in perpetuity the collective achievements of these innovators.”

Annually, each WPO member (representing a voting member) is able to make up to one nomination through an online registration form. The honourees will be recognised during the WorldStar Award Ceremony & Gala Dinner, in Dusseldorf, Germany, on 8 May, 2020.

www.worldpackaging.org

Linx Printing Technologies has introduced an ink specially formulated to resist moisture, colour change and transference. It is ideal for consistent coding through pouch and can retort applications where the contents are cooked in the packaging after they are coded.

The new Linx Black retort ink 1077 has been specifically developed for the company’s continuous ink jet (CIJ) coders and is a dye based MEK ink. This specialist ink is specifically designed for use in typical sterilisation and wet retort process conditions. Its special formulation enables the printers to code through a thin layer of oily film or grease. In addition, it contains components that enhance its adhesion under moist and high-temperature conditions, delivering good adhesion and good transfer resistance, as well as excellent durability and legibility on a range of materials after processing.

Typical applications for Linx Black retort ink 1077 include a variety of food packs, such as ready meals, vegetables, beans,

fruit, soup, rice, meat and fish products and pet foods. This includes any products that are coded before a cooking process.

The ink is suitable for use on many materials including metal cans, formed aluminium and plastic packaging such as polyester (PET) pouches.

www.linxglobal.com

NEW INK ADDED TO LINX RANGE FOR USE WITH RETORT APPLICATIONS

WORLD PACKAGING ORGANISATION (WPO) LIFETIME AWARD WINNERS

MAJOR NEW INVESTMENT AND CONTRACT WIN FOR GREIF SOUTH AFRICAGreif, a global leader in industrial packaging products and services, is investing in a state-of-the-art blow molder machine at its Vanderbijlpark operation in Gauteng following a major new contract win with a leading beverage manufacturer.

The new technology will enable Greif to meet the increased demand for its lightweight, high performance jerrycans, which will be supplied to bottling companies across Africa as part of the five-year deal. Several other new customer contracts are expected following the investment.

To facilitate their recent and projected expansion plans, Greif Vanderbijlpark will also be working towards achieving the globally recognised FSSC22000 Food Safety Certification demonstrating their commitment to providing the best level of service and quality to customers in the food and bev industry.

www.greif.com

By MITAS CORPORATION PTY LTD


At the time of withdrawing Section 28 notice, Creecy stated “I am of the view that a new approach is required in order to achieve the same objectives that were intended when this Section 28 notice process initially began. The new approach will be centred on the extended producer responsibility (EPR) principle and would take into consideration the comments received from the relevant industries that generates the waste.”

Creecy intends to have further engagements with the industries producing waste on these EPR measures as outlined in Section 18(1) of the National Environmental Management Waste Act of 2008, and the new process will allow for an industry-managed plan as opposed to a government-managed plan.

Shabeer Jhetam, Executive Director of Packaging SA, said that they welcomed the Minister’s insight and decision. Despite the fact that they had invested a great deal of time, money and effort into submitting the plans on behalf of the entire packaging industry, they believe it to be the right move.

Jhetam added that “ Through our engagements with her over the past few months, we were able to introduce her to the excellent work done by the various packaging streams through their various Producer Responsibility Organisations, i.e.:• Polyco (Polyolefin material) • PETCO (Polyethylene terephthalate –

PET) • The Glass Recycling Company (glass packaging)• MetPac-SA (Metal packaging)

• Polystyrene Association of South Africa (High Impact and Expanded Polystyrene)

• South African Vinyls Association (vinyl products)• Paper Manufacturers Association of

South Africa (paper products)These organisations are all industry-

funded and managed and are focussed on growing the collection and recycling of the various packaging streams in order to demonstrate their members’ commitment to Extended Producer Responsibility (EPR). As a result of their consistent and concerted efforts South Africa has managed to grow its recycling figures on a yearly basis over the past 10 years to become one of the world leaders in mechanical recycling. We are sending less material to landfill thanks to light-weighting and progress in developing a circular economy for each industry. A government-managed plan would have had the potential of nullifying these achievements and making it more difficult for these organisations to access the funds needed to fulfil their mandates.” he says.

Commenting on behalf of the plastics industry, Plastics|SA’s Executive, Director Anton Hanekom said, “We have always

GREEN

The Minister of Environment, Forestry and Fisheries (DEFF),

Ms Barbara Creecy’s decision to scrap the existing Section

28 plan for developing an Industry Waste Management Plan

(IndWMP) for the paper and packaging industry has been well

received by the local plastics and packaging industries

advocated for an industry-managed plan where the producers of packaging materials are held responsible for managing their waste through belonging to industry bodies that represent their interests and drive their own recycling and collection efforts. The failure of previous initiatives such as Buyisa e-Bag and Redisa triggered serious warning bells for us and highlighted the need for proper governance, transparency and credibility. For this reason, we agree that the industry be left in charge of their own funds and projects, albeit with very close cooperation and direct accountability to Government.”

During a briefing meeting attended by industry role-players who submitted Industry Waste Management Plans, DEFF Director General Nosipho Ngcaba explained why none of the submitted

industry plans were approved, and also advised that there are no funds available for a Government plan.

“A total of 13 industry plans were submitted to the Minister for consideration… throughout the entire process it has become abundantly clear that none of the plans meet the criteria of a Government Managed Model, and that a Section 28 plan is therefore no longer the best route to take.” Ngcaba was reported as saying

Ngcaba explained that a framework needed to be developed that would include clear targets for each sector, with quarterly and annual reporting, the minimisation of waste and encouragement of recycling. The first of these engagements will take place early in February 2020 and will require input in terms of a possible structure and

future cooperation between industry and Government.

According to Hanekom the industry needs a tried and tested plan for collection and recycling of waste, one which will best serve the needs of the environment and the industry. “I look forward to providing our members with regular updates on opportunities for job creation by incorporating the informal sector, enabling access to better quality and quantities of recyclable waste by introducing household separation-at-source nationally, and contributing to economic growth through unlocking new opportunities,” he concludes.

For more information and updates on the process, visit www.packagingsa.co.za www.plasticsinfo.co.za

INDUSTRY WASTE MANAGEMENT PLAN ON THE WAY FOR THE PAPER AND PACKAGING INDUSTRY

WASTE

National Fresh Produce Markets play an integral role in the sale of fresh produce in South

Africa. There are a number of these in South Africa, with the four largest being Johannesburg, Tshwane, Cape Town and Durban.

RSA Group is a South African based company founded in 1984 that specialises in the marketing of fresh produce on behalf of farmers. They are the largest fresh produce company in Africa and offer marketing channels in export, retail and at fresh produce markets.

Amid growing concern surrounding the continuously declining state of the Tshwane Fresh Produce Market and general lack of service delivery, the RSA Group decided to take matters into their own hands and raise the bar for the industry.

On the 15th of January 2020 the RSA Tshwane Tomato and Vegetable

floors completed and passed a QPro/SAI Global Food Safety Management System Audit, a process that was over a year in the making. The audit certifies the company to GFSI Global Market Capacity Building Programme Basic Level. “To the best of our knowledge this is the first time that a floor on a municipal market has been able to achieve this certification.” says the company.

The RSA Group follows a Farmer First Philosophy, by which they must help to ensure each producer’s product is handled with respect and managed under the best possible circumstances. At the same time, they aim to provide the best quality service to our buyers. In addition to the immediate gain for the company, there is the underlying result of being able to create a safe trading place for their producers and buyers on the dilapidated Tshwane market floor.

In recent years municipal markets have been lagging in terms of proper

Food Safety standards and practices, yet their producers and buyers have been forced to incur the expense of keeping up with international trends. The RSA Group aims to change this.

The company says “Although the process is costly, we as agents can no longer hide behind the veil of poor municipal service delivery when it comes to Food Safety Standards which is why the RSA Group embarked on the journey to back up our statements with a physical certification. We hope to roll this process out throughout the Group in the short term with the end goal of raising the bar in the industry as a whole and hopefully spur other players into action.”

Editor’s CommentWe applaud the efforts of the group – anyimprovement in food safety management systems a great achievement. We look forward to further improvements in the future.

RSA TSHWANE RECEIVES SAI GLOBAL FOOD SAFETY MANAGEMENT SYSTEM CERTIFICATION


Sometimes you have to think outside the

box to solve a problem. This is exactly what

Dr Matia Mukama from the Postharvest

Technology Research Laboratory at

Stellenbosch University (SU) did when he

designed new multi-layer ventilated cartons

that could soon help increase pomegranate

export volumes per unit container, reduce

packaging material needs, lower energy costs

for cooling pomegranates and keep them

fresher for longer.

POMEGRANATE

Dr Matia Mukama

As part of his doctorate in Food Science, Mukama came up with the new design to help improve the overall performance of ventilated packaging in the pomegranate

industry. Globally, this is the first time that a multi-layer ventilated carton has been designed for the handling and export marketing of pomegranates.

Mukama, who hails from Uganda, received his PhD at SU on 12 December 2019. His research forms part of the South African Research Chair in Postharvest Technology’s programme on “Next Generation Ventilated Packaging of the Future” led by Prof Umezuruike Linus Opara, the incumbent of the mentioned Chair. Prof Opara and his colleague, Dr Alemayehu Ambaw Tsige, supervised Mukama’s doctoral study.

Mukama used computer-based techniques to redesign the vent holes of pomegranate fruit cartons to improve airflow and cooling performance in stacks; and to design new ventilated corrugated paperboard cartons that hold pomegranates in multilayers to improve cargo density, space and material

PHD RECIPIENT THINKS OUT OF THE BOX TO BENEFIT POMEGRANATE INDUSTRY

utilisation. The best performing virtual prototypes were then physically manufactured and experimentally evaluated to meet industry standards.

“The new multilayer carton design uses comparatively less cardboard material, allows for a lot more pomegranates to be packed in a shipping container, cools pomegranates more uniformly and faster, and leads to savings in packaging material. Together, these allow for better utilisation of both storage and shipping container space, save trees, and save energy required to cool and maintain the required fruit temperature,” says Mukama.

“Tests on the performance of the new multi-layer carton design showed that over 1,8 tonnes more pomegranates could be loaded into a shipping container compared to the current single layer carton design.” “In a standard refrigerated 12 m (40 ft) container loaded to capacity with 20 pallets of fruit, the new multilayer design will hold 4 800 more pomegranates (240 cartons) compared to the current carton used in industry. Based on the volume of fruit exported from South Africa in 2018 and assuming sea freight, the new multi-layer carton would require 26 less refrigerated containers than current commercial cartons.”

Mukama points out that with multi-layer cartons about 15 152 less refrigerated containers would be required globally to handle fresh pomegranates. This would also help to reduce greenhouse gas emissions associated with refrigerated transport and cooling, he adds.

The findings of his study highlight the need for proper carton vent design and vent-hole alignment in stacks of fresh fruit during postharvest handling, storage and refrigerated transport, says Makuma.

“This is important because the main limitation of single-layer pomegranate cartons is the improper vent-hole alignment when they’re stacked in pallets. This creates hot air zones during forced air cooling, thereby delaying cooling, and resulting in non-uniform cooling of fruit inside the carton. Both inadequate cooling rate and improper temperature along the supply chain reduce the quality of pomegranates.”

As to who will benefit most from his research, Mukama mentions those in the pomegranate industry, consumers and the environment. He says they will now patent the new multilayer design and also conduct extensive commercial export trials.

POMEGRANATE

BY POSTHARVEST TECHNOLOGY RESEARCH LABORATORY, STELLENBOSCH UNIVERSITY


PACKAGING

Indicative of this, is the recent announcement by Swiss-based food giant, Nestlé – in a move to further a circular economy and invest in more sustainable options for its packaging, it

is investing 2 billion Swiss francs ($2.07 billion) to shift from using virgin plastics to using food-grade recycled plastics in its packaging. According to Nestlé, this will cut their use of virgin plastics by a third, advance a circular economy and clean up plastic waste from oceans, lakes and rivers worldwide.

In previous years we have seen sustainability dominate global markets, but this is now gaining momentum in South Africa, with many of the local retailers and suppliers pushing hard to bring about change that will minimize their impact on the environment and meet stakeholder demands.

An interesting correlation to consider is the general South African attitude towards recycling. The Glass Recycling Company reports that the glass recycling rate in South Africa is now up to 42%, it continues to call on all South Africans to adopt and commit to recycling behaviours that will further increase local glass recycling rates. However, these stats do not seem to extend to plastic recycling.

PETCO CEO Cheri Scholtz says “Our most recent research shows that recycling behaviour among South Africans is still quite limited. While the results show that recycling habits are becoming more mainstream, almost a third of the South Africans interviewed do not recycle at all. “Many consumers are apathetic and indifferent about why they should recycle. Our research further shows that different economic groups are differently motivated to recycle.”

If recycling is not happening, and with packaging and single use plastics being some of the major culprits in plastic pollution, it stands to reason that this is a key area for the food industry to tackle in their aim to improve their sustainability footprint.

We took a brief look at some of the products and solutions that have hit the market in recent months. Though there are

probably many more we haven’t mentioned, these are an indication that the tide is turning in favour of sustainability.

Local is Lekker (and sustainable)In November we saw two major mushroom producers rolling out great new packaging for their products.

Country Mushrooms launched their brand-new packaging, boasting a 100% recyclable label and plastic wrap, as well as the 100% compostable/recyclable punnet. In addition, all their packaging is locally procured and proudly South African.

Denny Mushrooms also launched their 100% compostable punnets last year, made from bagasse, which is a natural by-product of sugarcane refinement. The compostable punnet and shrink-wrap covering, which is recyclable, further improves their business practices to reduce their impact on their environment.

In December Pick n Pay piloted a new packaging-free zone to a store in Cape Town, which they will roll out to other stores if successful. The ‘pick and weigh’ shopping experience gives customers the opportunity to purchase a wide range of products without any product packaging. This service covers a range of products, and customers will be allowed to bring their own

reusable container. However the store will also provide free paper bags and a range of reusable containers that can be purchased, such as Consol jars.

In addition, the products are delivered to the store in large reusable containers before being decanted into containers in the packaging-free zone. This means that no new packaging is used in delivering the items to the store. A great move to reducing the volume of packaging waste incurred in the process.

The retailer has also expanded its ‘nude’ fruit and vegetable produce wall to more stores, offering seasonal loose fruit and vegetables. Once again, customers can bring their own clear and sealable container, though free paper bags are provided, and reusable netted fresh-produce bags are available for purchase.

Woolworths joins the list, with their new speciality tomato range, packaged in a kraft box base which saves 77 tons of plastic and a widely recyclable clarified polypropylene lid that will save 128 tonnes of currently not recycled thermoformed PET from going to landfills. The kraft board container is FSC certified and made from 65% recycled paper and all the necessary information is printed on the kraft trays instead of additional stickers. Kraft board is both ‘breathable’ and absorbent, so it absorbs excess moisture, keeping the tomatoes fresher for longer. This increases the shelf-life of Woolworths’ tomatoes by a full day and reduces potential food waste.

Not stopping there, the retailer kicked of the year with an innovative coffee cup

recycling programme, which addressed the challenges of mixed materials and the potential of food waste contamination. Their recycling bin has three distinct compartments, allowing for the separate disposal of the lids, any remaining liquid, and the used cups. The lids and cups are then collected from store, returned to the Woolworths DC, where they are collected and sorted before moving onto the recyclers.

Woolworths states that they have “some very ambitious sustainability commitments – for all our packaging to either be reusable or recyclable by 2022.” They seem to be well on their way.

Sustainability goes bio…There are some innovative developments happening in overseas markets, focusing on biodegradable and bio-based products to replace fossil-based material, without sacrificing the product’s performance.

In response to the demand for a product that both fulfills the sustainability criteria and has better usability than some of the current alternatives, Sulapac and Stora Enso recently launched a renewable and microplastic-free. The straw uses Sulapac’s patent pending material innovation, and the main components are renewable materials such as wood and plant-based binders. It is microplastic-free, meaning that it is designed to be fully biodegradable in different environments. It also complies with existing waste systems and is designed to be recycled via industrial

composting. “Billions of plastic straws are

produced and used every week, creating harmful waste that often end up in the sea. This renewable and biodegradable material can replace fossil-based materials and help combat plastic waste,” says Marcus Dehlin, Head of Business Alliances, Stora Enso. Though why the food industry cannot simply move away from the use of straws altogether, remains a mystery to us.

Even more innovative, is Stora Enso’s development of bio-based plastics PEF as barrier in transparent packaging. They are investing EUR 9 million to build a pilot plant which will convert plant-based sugars into the renewable building block required to make PEF, mainly targeting the food and beverage industry. The pilot plant will focus on developing a cost-competitive process for manufacturing FDCA (furandicarboxylic acid) from sugars. FDCA is a key component of the bio-based barrier material PEF (polyethylene furanoate). In addition to its renewable nature, PEF’s attractive barrier, mechanical and thermal properties open up new packaging opportunities, such as small liquid containers for soft drinks, juices and other beverages.

The investment in bio-based chemistry further strengthens Stora Enso’s plans to replace fossil-based materials with renewable and recyclable materials, which is an admirable goal.

Looks like 2020 is going to be a good ear for sustainability.

PACKAGING

SUSTAINABILITY TRENDS IN PACKAGINGMore than a trend, sustainability is here to stay.

Jonquil Hackenberg Head of C-Suite Advisory

and Managing Partner at Infosys Consulting,

who manages business transformation for FTSE

and Fortune 500 companies across Europe

boldly states that 2020 will be the year of

sustainable business.


LOGISTICS

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LABELS

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