SAY YUM TO YUK - THEATRE of FOOD - Reporter - Time to take Insects seriously? - FOOD LOVER'S MARKET - Food & Beverage Reporter
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SEPTEMBER 2018
Processing Reporter
Reporter
SAY YUM
TO YUK
Time to take
Insects seriously?
THEATRE of FOOD
FOOD LOVER’S MARKET
STAGES A DRAMATIC NEW SHOW
Solar-Thermal could save industry a fortune
SEPTEMBER 2018
HIGHLIGHTS
COVER STO
RY
ER Y CO NCEPT
O D L OV ER’S EAT 10
F O B O LD ER
E T S BIG GER AND
G
Watch this German giant
Brenntag has big plans for SA 6
The best job in the world INGREDIENTS
Says Firmenich SA’s Marco Monteiro 16
MAKE SPACE ON THE PLATE
Food Safety FOR THE CRAWLIES 22
Even bosses must now get qualified 20
SOLAR-THERMAL ON THE BOIL
Why industry should be using it 25
HDPE BOTTLENECK OVER
ALPLA puts choice on the table 26
MPACT IS PET-FRIENDLY
Preforms aplenty for industry 28
& FEATURES IN OUR
Reporter
UPCOMING ISSUES
FOOD & BEVERAGE REPORTER PACKAGING & PROCESSING REPORTER
Oct Fresh produce; confectionery; branding and Robotics/automation; environmental issues/
marketing; convenience foods; meat, AFRICA recycling/energy saving; labelling
Nov-Dec Milling; safety; distribution and logistics; health and Palletising/warehousing; paper and cartons;
nutrition; baking/milling; refrigeration and freezing
To advertise, contact Wendy Breakey wendy@fbreporter.com Tel: (011) 026 7311 Mobile: 083 653 8116
www.fbreporter.co.za FOOD & BEVERAGE REPORTER | SEPTEMBER 2018 1
EDITORIAL
What to do about bad
food in the spazas
Publisher & Editor
T
here’s been a stink of xenophobia in
some Gauteng townships recently. Bruce Cohen
And this time the trigger is food. editor@fbreporter.co.za
Fake food. Expired food. Contaminated
food not fit for human consumption
sold cheaply to poor people by foreign Advertising
shopkeepers. Wendy Breakey
wendy@fbreporter.co.za
It’s difficult to assess how big/real the Tel: (011) 026 7311
problem is - it seems the fake food story working very well, but it has got to be a Mobile: 083 653 8116
is just a red herring - but it has resulted whole lot better than nothing).
in arson, looting and attacks on Somali Government faces a Herculean
and Pakistani shopkeepers in a fog of task trying to police food safety. Administration
Alice Osburn
genuine suspicion and grievance along The manpower required to monitor admin@fbreporter.co.za
with social media hysteria fuelled by thousands of shanty stores, many in Tel: (011) 026 8220
local resentments, smouldering anger informal settlements, is mind-boggling.
and envy. But the right to safe, real food is
In the wake of the Tiger listeria a human right. And it cannot be right
www.fbreporter.co.za
shocker, the poor have become much that the foodbev industry can simply sit
more aware of the nexus between bad back and expect Government to fix the
food and bad health. They’re reading problem on its own. Published by AO Media
labels, checking expiry dates, increasingly After Tiger, the credibility of the food 2nd Floor Oakfin House
367 Oak Ave
vigilant and distrustful. industry is at an all-time low. It now
Randburg
What’s worrying is the abscence needs to be seen to be active in finding Johannesburg
of surveillance over the informal food ways to ensure that contaminated foods
sector. All the market research points are identified quickly and expired stock is PO Box 2082
Pinegowrie 2123
to massive growth of this sector in not allowed to filter into the spazas.
South Africa
the supply chain of food to poorer It would be wonderful, too, if
communities. But it has mushroomed Government reached out to industry in Tel: 011 026 8220
outside the regulatory protections an effort to jointly find solutions.
that the formal sector food system is
subjected to (although, after the listeria Bruce Cohen
saga, I can’t say the formal system is editor@fbreporter.co.za
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2 SEPTEMBER 2018 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
BRIEFS BRIEFS
MOMENT OF The Beverage Association of South
Africa (BevSA) has appointed Mpho
PEPPADEW’S REMARKABLE RISE TRUTH RESEARCH
Thothela as General Manager for
Corporate Services.
An admitted Attorney of the High
Court of South Africa, Thothela has
FROM NIELSEN
PEPPADEW is a success story that the PEPPADEW brand name in 1996.
held senior posts at Proudly
started in 1995 when the piquanté The name was inspired by
South Africa, the SA Football
pepper ‘mother plant’ was discovered the flavour profile of the fruit – spicy
Association and Deloitte.
in the Eastern Cape and it evolved like a pepper, but also sweet like the
“We are looking forward to tapping
from a cottage industry into an morning dew.
into his vast knowledge, experience
international brand – with about Today it is an ingredient that
and expertise he has acquired over the
80% of its production exported from has made its way onto restaurant
years,” says BevSA Executive Director,
South Africa. menus, retail shelves and in grocery
Mapule Ncanywa.
The piquanté pepper is believed cupboards and fridges in 27 countries
to have been the first new fruit (chilli around the world.
peppers are fruits) to be discovered The brand's extensive range of
Coca-Coffee, anyone?
and commercialised since the 27 products encompasses both the
kiwifruit. piquanté pepper as well as a range
After extensive research in the of equally premium products – such
mid-1990s, it was recognised as a as jalapeño variants, mango and Coca-Cola is buying the Costa hundred outlets in China.
South African cultivar that originated vegetable atchars, a selection of pasta Coffee chain for a frothy The coffee industry is
from the Capsicum Baccatum sauces, relishes and hot and mild $5-billion. growing at a 6% annual clip,
– Piquanté variety - indigenous piquanté pepper splash-on sauces. Nielsen has developed a virtual store emulation Costa is the second-largest wrote Coca-Cola president
to Central America. It was then Piquanté peppers do not solution for retailers and manufacturers that helps coffee shop globally, with and CEO James Quincey,
registered as an original South African contain any artificial colourants or them get closer to shopper behaviour at the “moment almost 4 000 retail outlets. adding that “it’s more
plant variety and the PEPPADEW preservatives and have a 12-month of truth”. While Costa does not important than ever that
brand was born. shelf life. Called Smartstore, it comprises a realistic and compete in the US market, Coca-Cola make a serious
Piquanté peppers were first Throughout the PEPPADEW knowledge, best farming immersive store simulation using 3D virtual reality it is the UK’s leading coffee and significant investment
commercially grown, bottled and process, sustainability is key. Tony practices, and farming manuals technology. chain and operates several in the category.”
marketed in the subtropical Tzaneen Wright, Supply Chain Director, on commercial farming, to ensure Nielsen says testing in a virtual environment
region in Limpopo. explains, “In 2018 we partnered with their successful production of eliminates the unnecessary risk of trial-and-error
The sweet little red pepper 44 emerging farmers and provided our product”. execution.
launched as a taste sensation under them with the requisite skills, www.peppadew.com The solution helps retailers measure, evaluate and
optimize a range of retail concepts on sales and profit
based on how target shoppers react at the moment
of truth, in any store format. It helps measure the
FOOD SAFETY
effectiveness of Point of Sale Merchandise (POSM)
EDIBLE SKIN IS THE NEW based on what shoppers “See, Think and Do”.
INDABA
The company says Smartstore “is designed to
If food safety/food security is your
WEAPON AGAINST WASTE radically transform how the industry conducts
shopper research today.”
In what could be a major from farm to fork. Sue Temple, VP Global Product Development,
business, this is one conference
breakthrough in the reduction of The company, Nielsen Consumer Insights Division, says: “This
you won’t want to miss. The
food spoilage, a California company Apeel Sciences, solution has been put together using the latest
theme of the Second International
has developed a colourless, edible says the coating, by virtual reality technology available and adapting it to
Conference for Food Safety
alternative to wax that, when maintaining moisture create a unique, fully immersive shopper research
and Security, taking place 15-17
applied to the surface of fresh and reducing and merchandising solution. We hope this will drive
October at St George’s Hospital in
produce, naturally reinforces the oxidation, supports greater insights into shopper behaviours at the
Pretoria, is “Next Generation Food
product's own outer layer. It slows the plant's "natural moment of truth and build collaborative partnership
Safety Technologies addressing
down the rate of water loss and abilities to protect between retailers and manufacturers in South Africa.”
Sustainable Development Goals”.
oxidation — the primary causes of against environmental stressors". Nielsen South Africa Consumer Insights Director,
Speakers include both
spoilage. It claims that produce coated Kim Reddy, comments: “The beauty of this technology
international scientists and local
Food producers can apply with Apeel stays fresh two to three is that it allows us to custom build different scenarios,
experts.
it in a variety of ways, including times longer. This promotes "more according to client specifications and their research
The aim of the forum is to
widely-used rinse or dip methods sustainable growing practices, needs. We can then observe shoppers as they shop
share the latest research and local
that make it easy to integrate into better quality food, and less food in the ‘store’ and ask questions without any delay.
food safety knowledge, and to
established workflows. The solution waste from farm to retail shelf “We’re also able to create scenarios for modern,
strengthen collaboration.
ensures that produce holds both to home". convenience and traditional trade store formats
For booking information, visit
colour and taste on the rocky road www.apeelsciences.com which make this solution highly relevant for the
www.fsas2018.co.za
South African market.”
www.nielsen.com
4 SEPTEMBER 2018 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
LEADERSHIP
BRENNTAG’S BOLD PLAN
FOR AFRICA GROWTH
By ROSANNE BUCHANAN have a self-sufficient chemical
manufacture base but still
B
renntag’s President exports largely to USA, China
Africa, Michael Thomson, and Germany as a way of
has been working in strengthening trade relations
chemical distribution for over with key countries. Therefore,
20 years and he says “there’s a lot of the raw materials
never been a dull moment”. The have to be imported making
company has set its sights on the market share of chemical
becoming the market leader distribution much higher than
in speciality chemicals (SC) in in Europe.”
Africa as a first step, followed by Thomson says Brenntag’s
Industrial Chemicals (IC). “2020 vision” is very clear – to
Parent company Brenntag become the African market
AG was founded in Germany leader (or No 1 distributor)
way back in 1874, and is in chemical distribution by
the global leader in full-line following the guidelines of the
chemical distribution. It’s 2017 company’s successful model
revenues were close to Euro in Europe.
13-billion. “With our appetite for
Brenntag South Africa was risk, by investing in new
launched on October last year regions like Africa and
after the merging of Lionheart, market segments, we are
Plastichem, Multilube and on the forefront of new
Warren Chem Specialities, which developments.”
were acquired during a two-year He says the company’s
period before the merger. goals include:
Thomson explains that • To continue acquiring
each entity was focused on companies in East Africa and
specialties dedicated Egypt.
to different market • To be the safest chemical
segments. “By merging distributor striving for zero
the companies we “With our accidents/incidents.
kept the dedicated • To connect customers and
commercial structure appetite for risk, suppliers.
per market segment • To offer the most
but optimised by investing in professional sales and
administration, marketing organisation in
logistics and finance. new regions the industry.
And we are proud that The company offers
we could offer all staff like Africa and extensive technical support
jobs within the new new management with its in-house laboratory.
Brenntag South Africa.” market segments, structures, including Brenntag’s expertise spans bakery,
Thomson says the a new IT system. beverage, meat and dairy applications,
biggest challenges we are on the The chemicals and its product offerings include:
have been establishing sector in South Africa • Shelf life extenders
the Brenntag culture forefront of new is the largest of its kind • Microbial Inhibitors
by amalgamating in Africa, and it’s highly • Stabilising systems
the family-owned developments.” diversified, according • Fortifying agents
companies and to Thomson. “South
implementing - Michael Thomson Africa continues to To Page 9
6 SEPTEMBER 2018 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
ACHIEVEMENT
F&B Reporter: “Winning this election
as President Elect of IUFoST is a
huge honour for me. Being the first
BRENNTAG’S BIG PLAN
time that a South African has won From Page 6 warming. Says Thomson: “With such a
it makes it extra special. I am also big contribution to total greenhouse gas
acutely aware of the responsibility • Flavours emissions, we have to change the way in
ANELICH
that the eventual Presidency in 2020 • Colours which we produce and process food.”
will bring.” • Binders He believes the consumer is well
She added: “The Board of • Acidity regulators informed when it comes to mainstream
IUFoST, on which I currently serve • Sugar and sodium reduction issues such as global warming and
as Chair of the Scientific Council, Thomson says the biggest environmental affairs. “Innovation will
ELECTED
has begun a process of re-inventing misconception is that chemical undoubtedly be driven by changes in
IUFoST and I am looking forward to distribution is a conservative and consumer spending patterns and the
consolidating the changes that have established industry. “In my mind it’s sector will focus on finding alternatives
been initiated. I can only hope that the opposite. We are involved in a lot for meat and dairy, as well as using
this honour will lay the foundations of developments and innovations as it’s packaging that is 100% biodegradable
TO TOP
for a new generation of food science mostly smaller manufacturers – typically and made from natural materials such as
professionals in South Africa to our customers – who drive innovation, biopolymers.”
achieve even higher successes in and we are supporting them.” And when it comes to other health
their careers.” He believes future trends in food concerns, Thomson says clean labels
innovation will focus on the health of the and healthy eating are becoming ever
JOB IN
• Food & Beverage Reporter environment as efforts are focussed on more important in a constantly changing
congratulates Lucia Anelich on keeping global warming under control. society. “At Brenntag, we pride ourselves
receiving this international vote Thomson says the meat and dairy in being at the forefront of innovation
of confidence in her skills and industries are the main culprits through with cutting edge technology in the form
leadership. It’s fitting recognition methane gas emissions. Meantime, of innovative ingredients supplied by
FOOD
of a person who has devoted her scientists have recently discovered world class manufacturers.
professional life to uplifting the that plastic degrading in sunlight emits ”https://www.brenntag.com/south-
standards of food safety in Africa. methane gas, a major cause of global africa/
SCIENCE
I
n a first for South Africa, SAAFoST
President, Dr Lucia Anelich, has
been elected President-Elect of the
International Union of Food Science and
Technology (IUFoST), which represents
Mumbai’s where
over 150 000 food scientists/technologist
from 60 countries.
Anelich, who will take up her post
and projects that address worldwide
needs specifically in food security, food
Associate Professor at the Tshwane
University of Technology, heading up its
all the action is ...
The 19th IUFoST World Food Science and Technology Congress
in 2020, is the current chair of IUFoST's safety and education. food science department. She left in 2006 takes place in Mumbai from October 23-27.
Scientific Council. IUFoST (along with SAAFoST) is to establish the first food safety body for The organisers say it promises five action-packed days of
IUFoST is a non-profit, non- a member of the newly-established the SA food industry with the Consumer programmes.
governmental, global scientific International Science Council (ISC). Goods Council of South Africa. The congress brings together researchers, academics,
organisation for food science and Anelich’s reputation in the global Anelich currently manages her own professionals, policy makers, food scientists and industry “to
technology. Its mission is to promote food safety sector runs deep and wide. food safety training and consulting cover the latest advances in our understanding of food in all
international cooperation and She was the first South African woman to business and is currently Chairperson of its manifestations like food safety, food security, regulations,
information exchange, provide education be elected a Fellow of the International the Food Hygiene committee at the SABS. innovations in food processing, hygienic design and engineering,
and training to food scientists and Academy of Food Science in Technology She conducts projects for United Nations frontier areas in food science and technology, novel food
technologists around the world and in 2010, and the first South African bodies and has acted as a food hygiene products, markets and consumer preferences, and much more of
promote professionalism among food member of the International Commission expert to the African Union. the latest cutting-edge technologies in each sector”.
scientists and technologists. It plays a on the Microbiological Specifications Commenting on her election to this It’s not too late to plan your trip. Find out more at:
crucial role by supporting programmes for Foods (ICMSF). She was previously prestige international post, Anelich told https://www.iufost2018.com
8 SEPTEMBER 2018 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
RETAIL INSIGHT RETAIL INSIGHT
THEATRE
of
FOOD With the opening of two new flagship ‘Eatery’ stores, Food Lover’s
Market continues to push food retailing in bold directions
CEO Brian Coppin.
at FLM’s new Rivonia store. Above Right:
The Eatery concept rolls out
Scenes from the new
Rivonia and Somerset
West FLMs.
Describe the brand’s journey and farmers and municipal markets, pricing
growth – from Fruit & Veg city into aggressively from the start. Without the
today’s Food Lover’s Market. middleman, we were able to get goods boring, we’ve created our “theatre of is your customer base changing? The premise of Food Lover’s Market is
Food Lover’s Market blends between 20-25% below the supermarket food experience”. to create a truly experiential shopping
My brother, Mike, and I realised our prices. Today Food Lover’s Market is a major The economy is a big challenge and it’s experience. We call it our theatre of food.
fundamentals of product,
dream of becoming fresh produce We continued to drive down costs at player in its own right, categorised by its not growing. This means it’s really tough An example of a fantastic experiential
price, place etc. with exciting, retailers 21 years ago when we opened our stores by taking stock once a week value offering, market-centric feel and out there and we are all fighting for the experience is the Food Lover’s Market
the first Fruit & Veg City store in Access (instead of once a month or every three constant food and store innovation. same customers. Trends indicate that flagship store in Somerset West. The
experiential ideas. Rosanne Park, Cape Town. We had retail in months) and keeping wastage down. We stand out from our competitors month-end shopping has once again trendy design of the store – which
our blood and a clear call towards The first Johannesburg store opened at in that we still remain the largest and become massive. Weekly shopping includes energy-saving technologies –
Buchanan asked CEO Brian
entrepreneurship. We wanted to fill Bruma Lake in 1999 – and in the first four fastest growing fresh produce retailer in baskets are looking much smaller, with also places a large focus on children
Coppin how the company a distinct gap in the market - that of days, the store’s turnover hit R1-million. South Africa. With Food Lover’s Market, bigger peaks on pay day. We are always with in-store branding geared to excite
offering fresh produce to price-conscious As the business evolved, we wanted we added departments such as bakery, looking to help the consumer by offering kids about fresh produce and healthier
has evolved and continues consumers. We realised at the outset to offer customers a more experiential grocery, butchery and deli foods to consistent combo deals. foods. The stores have wider aisles and
that it was worth focusing on fruit shopping experience. We created Food complement our fresh produce. we encourage consumers to select their
to thrive in difficult times
and vegetables, an area that the big Lover’s Market to do just that - offer a How important is the in-store own fresh produce from artisan-style
operators were not concentrating on. market shopping experience in a store What are the challenges facing the ‘experience’ and how do you optimise departments.
We sourced stock directly from and because food should never be retail market at the moment; and how this at FLM? To Next Page
10 SEPTEMBER 2018 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za www.fbreporter.co.za FOOD & BEVERAGE REPORTER | SEPTEMBER 2018 11
RETAIL INSIGHT
THEATRE sustainability practices. We’re committed
to creating a positive environmental
footprint – from energy to waste, and
OF FOOD packaging to water.
We understand and embrace the
responsibility of running a business in
From Previous Page the most sustainable way possible –
introducing plastic-free options in our
The latest jewel in our crown, Food stores is part of this journey. These
Lover’s Eatery, is no slouch in the include paper bags in our Western Cape
experiential department! This New York stores, free farmers’ boxes at till points
deli-style store engages the consumers (or sturdier branded boxes and reuseable
from the moment they enter and is a true canvas bags on sale for R15), olive oil
feast for the eyes and stomach. and water in dispensers for consumers
to refill their containers, buying in bulk
You’re moving increasingly into the and also selecting fruit and veg from bins
sale of grab-n-go-ready-to-eat meals rather than pre-packaged.
with the Eatery concept. What’s We also welcome the use of ‘keep
behind this? cups’ at our Seattle Coffee Co stores, with
the added incentive of a 10% discount.
Building on it’s eco-friendly credentials,
It’s very important, given the correct
Food Lover’s Market has introduced paper
demographic and location. We’ve bags into its Western Cape stores. This How big is the demand for organic
identified a need for a “made to order” follows its decision to implement a paper fresh produce?
convenience offering that would appeal straw only policy across all stores.
to busy urbanites. The concept we The demand for organic is very small and
developed was Food Lover’s Eatery, a deli- Millennials have definitely changed the the challenge is that farmers are finding
style dining oasis that took our theatre of attitude to heath offerings, but our stores that it’s not viable to grow.
food concept to a new level with a range have always been geared towards health
of made-to-order food and convenience with the abundance of fresh produce How important is establishing
meal options such as shwarmas, sushi, available in store, as well as the smoothie consumer trust in your business?
pizzas, burgers and paninis for busy and Fruitstop departments. We have over
urbanites in the Cape Town CBD. the years introduced healthy nibbles such It’s the most important part of our
Last month we opened our second as dried fruit and nuts and, recently, a business! We deem it so important that
Food Lover’s Eatery at The Marc in complete health range called You First. we’ve launched a “Best in Fresh” brand
Rivonia. Food Lover's Eatery Rivonia promise this year - a guarantee of great
boasts a wide variety of affordable Is online shopping and delivery value, quality, range and service, which is
contemporary dishes and convenience something that you would ever backed up by tangible positive outcomes
meal options. We are confident that it will consider? if we ever fall short of delivering a
not only cater for a working breakfast and fantastic customer experience.
lunch, but consumers will find that Not at this time - we still want our
it is perfect to grab something delicious consumers to experience our theatre of The Best in Fresh Guarantees include:
for dinner. food shopping experience for a while. If you find better value on fresh produce
from another retailer and
Retailers are all promoting ‘combos’ What are your expansion plans? provide proof of that, we will not only
and ‘specials’; how do you compete? match the value - but we will also pay
Our aim is to open approximately 10 you the difference!
Promoting specials is in our wheelhouse. new stores per year in South Africa. In Quality should speak for itself - if you
We love it and thrive on it! Consumers Africa, we have grown with partners and are not happy with the quality of any of
love our discounts which include the with franchisees. The stores in Africa fare our fresh products, we’ll replace it and
popular Double Whammy combo deals, well, dependent on location and factors give you another absolutely free.
Fifty Buck Friday, Friday the 13th, our in-country. If you’re looking for a fresh produce
25th Birthday deals, as well as Summer item that’s available in South Africa, but
and Winter carnivals. In fact, our weekly Do you see an increased not available on our shelves, let us know
national and regional specials are consciousness towards ethical living/ and we’ll find it and deliver it to you
testament to the fact that we consistently sustainability in the food business and free of charge.
get the best price on the table for what steps are you taking to reduce
the consumer. carbon footprint and use of plastic? What do you see as a game-changing
retail trend in SA?
How important is the health food We have seen a big move towards plastic-
section in your stores and who is free shopping and we’re very happy This is easy! Whoever wins ‘fresh’, wins
driving this sector? to support that as it forms part of our the game!
12 SEPTEMBER 2018 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
KIDS’ NUTRITION
Gluten-free, yes, but
also full of sugar
By Miriam Kahn Elliot notes that interest in GF One serving of the regular brownies
products from consumers without CD contained the equivalent of six teaspoons
T
he halo around gluten-free has burgeoned over the past decade. A of sugar per brownie. The GF brownies
foods marketed at kids is looking key driver is changing consumer attitudes had even more: seven teaspoons!
decidedly dim these days. A new towards health. Says Struwig: "The main issue here
Canadian study published in the journal "Mainstream consumers are is the foods we provide for our children,
Pediatrics shows that many gluten-free experimenting with their diets for health- which are in most cases low in nutrients
(GF) foods aimed at children are anything related reasons, and ‘free-from’ foods are and high in refined carbohydrates and
but healthy. In fact, they are just as part of that trend," Elliot writes. sugars. Common foods seen in kid’s
lacking in nutrition as other packaged Gauteng-based registered dietitian, lunchboxes are crackers (on average
kids’ products on supermarket shelves. Elzette Struwig, says Elliot’s research equal to ½ a teaspoon of sugar per
Most worrying, perhaps, the study shows resonates in South Africa where many cracker), rice cakes (containing sugar and
that these GF foods are just as high - equal to about 1 teaspoon of sugar per
or higher - in sugar cake) and treats." All these foods cause
as regular junk-food blood glucose level spikes.
products.
The study leader, From the Of course, there's a big difference
between children eating GF foods as
Dr Charlotte Elliot,
is a lecturer at the age of occasional snacks rather than as part of
three meals a day.
University of Calgary's
Department of 4, there Cape Town-based registered dietitian,
Gabi Steenkamp, a nutrition and food
Communication,
Media, and Film, and are no label consultant, points out that, from
a labelling perspective, only baby food
a food marketing
and children’s health nutritional regulations set compositional standards.
From the age of four onwards, there
researcher.
Elliot’s research standards are no nutritional standards for
kids' foods.
shows that parents
who substitute GF for kids’ It would be "wonderful", she says, if
processed, "non-ideal" GF food products
products - assuming
GF products to be foods. could contain a statement saying:
"Naturally gluten-free whole foods are
healthier - always best – vegetables, fruits and
are mistaken. whole-grain alternate cereals without
In Pediatrics, Elliot added fat are best for children."
notes that industry analysts have called However, Steenkamp is not optimistic
GF “the fastest growing food intolerance parents take it upon themselves to that such information will be forthcoming:
category” and lauded it for its market provide GF products to assist their kids "I don’t think that any producer of a
potential. Sales of GF foods globally with energy levels and concentration. highly-processed GF biscuit or pudding,
are projected to reach $4.9 billion (US The problem is that the gluten flours are etc, would voluntarily put such a
dollars) by 2021, expanding from $2.84 replaced with other high-sugar or refined statement on products. And to date, I
billion in 2014. In the USA, the world’s carbohydrate alternatives. am unaware of any similar mandatory
largest GF market, sales are projected to "Gluten-free does not mean that statement in any other country."
exceed $2 billion in 2020, an increase of these products are lower in refined Steenkamp says it's unfortunate
almost $400 million since 2015. sugars," she says. To put this into that many see GF foods as the healthier
Reasons for this growth are not only perspective, Struwig has done her option. "Nutrition education programmes
due to purchases by those with coeliac own research, looking at two batches should be tackling this but with our cash-
disease (CD) or those with a gluten of chocolate brownies from a general strapped Department of Health, this is
sensitivity. grocer, one GF and the other regular. not possible."
14 SEPTEMBER 2018 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
FLAVOURS FLAVOURS
‘WE HAVE THE BEST JOB IN THE WORLD ...’
The world is concerns around additives and chemicals parts of the world, but it’s coming…” The South African business has
in food and changing diets, Monteiro says Monteiro says Africa is a key growth had a record year, and Monteiro says
becoming one and Firmenich has positioned itself to provide area for the Swiss-based company, the the company is poised to expand even
globalisation has natural and clean labels by investing in world’s largest privately-owned flavour further into Africa. He sees strong
research and development. “We have and fragrance business with over 7 000 growth opportunities especially in the
sparked increasing more than 240 scientists to develop employees worldwide. Earlier this year confectionery and beverage categories.
consumer curiosity, solutions for the future.” Firmenich deepened its SA roots with “With the strengthening of the dollar,
In fact, Firmenich spends 10% many African distributors are
so there’s more of its turnover on research and
“Our TechnoChefs (who have culinary train- finding it’s not cost-effective to
inspiration than development – that’s more than import sweets and carbonated
R5bn annually. “Our ‘TechnoChefs’ ing as well as degrees in chemistry or food drinks so they’ve started
ever to try new (who have culinary training as well manufacturing and packaging their
as degrees in chemistry or food science) work with our flavourists around own products.”
flavours, says
science) work with our flavourists On future trends like 3-D food
Firmenich’s South the world to create flavours that are based
around the world to create flavours printing and lab grown meat,
Africa GM and that are based on the gold standard on the gold standard of cooking.” Monteiro says the Firmenich Centre
of cooking. This is what makes our of Excellence in Vienna, Austria is
Commercial flavours authentic,” Monteiro says. the acquisition of local flavour house exploring alternative proteins like soya,
Director, Marco However, clean labelling is still in its Flavourome, which is about to open its pea and insects to make them taste great.
infancy in Sub-Saharan Africa. Natural is recently-upgraded factory that will start “Some of the work I’ve seen is incredible
Monteiro. more costly than artificial but he believes manufacturing liquids, powders and and tastes amazing. This is the future…”
He spoke to South African manufacturers are heading flavours. This, says Monteiro, will give the
in this direction. “They have yet to drive company more agility and allow quicker www.firmenich.com
Rosanne Buchanan. natural and clean labelling as in other turnaround time for orders. Tel : +27 (0)11 653 0700
Marco Monteiro (right) with newly-appointed marketing manager Amith Sheopershad and
technical manager Thomas Steynberg.
M
ore and more consumers are to try new and interesting flavours. healthy but tasty.”
craving discovery, excitement Millennials in particular are most open to Monteiro says Firmenich has
and enjoyment from their meals, trying new experiences,” he says. developed a strong natural platform over
according to US research – a finding that Part of this global experience is the the years and is well poised for the future
Marco Monteiro supports. trend towards natural flavours. “About of flavours. “And we have the best job in
“Flavours from all over the world are 50% of all our flavours sold globally are the world … to help our customers drive
coming into our homes through cooking natural flavours. The world is moving consumer preference.”
channels and recipes, driving consumers towards natural and clean labels - When it comes to other health
Consumers hungry to discover new flavours
Speaking at an annual food expo in Chicago “Food trucks have done a tremendous products with American flavours are down,
recently, Mindy Hermann, a market analyst, amount to bring global cuisines to a local Mediterranean flavours are up. But if you
highlighted consumer hunger for new level and give people a sense of adventure look at Latin America, Latin American
experiences. “They may not be able to without leaving their hometown.” flavours are down, and American flavours
hop on a plane and go to another country, Other findings included that street food are up. There’s this blending of borders
but they can experience another country flavours are growing in packaged snacks as people incorporate foods from
through food, through world flavours and and ready meals, and brands are engaging other cuisines.”
through unique stories.” with consumers by telling “the story” behind In predicting what will sell, she
Innova Market Insights revealed the the product or company. This helps the highlighted bolder flavours, colours, novelty
number of global food and beverage people to understand the story as part of flavours, packaging and an added element
launches with a “discover” claim increased the discovery process. of surprise. “Consumers are expecting
by 52% from 2016-17. One in 10 European “What you see happening is regions more, so brands are enticing consumers
and North American consumers are driven pulling away from their own foods and with strong visual language, sensory
by novelty and variety when buying food turning to other cuisines,” Hermann language, indulgence and also romance
and beverage products, says Innova. said. “In the U.S. over the past five years, language.”
16 SEPTEMBER 2018 | FOOD & BEVERAGE REPORTER www.fbreporter.co.zaTHOUGHT FOR FOOD
In Zurich, experts do
battle over a healthy diet
By Marika Sboros Swiss Re’s global chief medical while others argued for animal foods.
officer, South African physician Dr Low-carb, high-fat (LCHF) diets were a
I
f you really want to get to the truth John Schoonbee, a chief driver of the strong focus at Zürich because of the
about the relationship between conference, neatly summed up the growing evidence base for these diets as
nutrition and health, then invite the company’s involvement in the conference: a safe, natural and cheaper method of
insurance industry to become involved in "If more people die, we pay out more. reversing type 2 diabetes.
the search for answers. That's because If fewer people die, we pay out less. So, There was also something
sick, dead people cost insurers a ton we want to keep people living longer, approaching consensus among
of money. healthier lives." conference participants that highly
The world’s The processed, low-fat, high-carb (and
second biggest reality, said ultimately high-sugar) foods are not
reinsurer, Swiss Schoonbee, optimum for health. And that consumers
Re, hasn't been is that non- should keep intake to the barest
sitting around communicable minimum.
waiting for an diseases Dr Sarah Hallberg from Indiana
invitation to find (NCDs) now University Medical School, was among
out just what account for those who fingered the excessive intake
constitutes six of the top of processed foods as among the “usual
healthy eating. seven causes suspects” contributing to declining health
In June this year, of death patterns globally.
Swiss Re hooked globally. Chief British consultant cardiologist, Dr
up with a top among these Aseem Malhotra, was scathing about the
medical journal are obesity high costs and limitations of conventional
to host a ground- and diabetes health-care systems and the ubiquity and
breaking, four- – which effects of ultra-processed, low-fat, high-
day conference doctors now carb foods.
at the head- call "diabesity" He said that the huge global burden
quarters of its because of of chronic disease shows that doctors
Global Centre for their common and healthcare systems have failed
Dialogue in Zurich, and linked patients. Commercial interests have
Switzerland. Schoonbee ...”We want to keep people living longer, co-occurrence "hijacked" the best available clinical
healthier lives.”
Among issues – as well as pre- evidence and the root cause of obesity
under the spotlight were official low- diabetes and associated health issues and type 2 diabetes is "flawed science",
fat, high-carb dietary guidelines and such as heart disease, stroke, cancer and Malhotra told delegates.
the treatment for type 2 diabetes. The dementia diseases, such as Alzheimer’s. One nutrition expert who did speak
metabolic condition is now epidemic NCDs are the medical profession's up for the processed low-fat, high-carb
worldwide, including in South Africa. clumsy term for "lifestyle diseases", so- food industry was University of Sydney
In a unique partnership with The called because of their well-documented nutrition professor Jennie Brand-Miller.
BMJ (British Medical Journal) and Swiss link with diet and other lifestyle factors. She said the food industry should not be
Re's research arm, the Swiss Re Institute, There's simply no getting away from blamed for doing what the experts told it
the conference looked deep into the diet as the key factor in obesity and to do: "We told the industry to make low-
future of food. It highlighted the lack diabetes, Schoonbee said. Fixing nutrition fat foods, and they did."
of robust science, or even much in the won’t just slow down these epidemics. It A two-day Redefining Diabetes
way of associational evidence, behind can also reverse these conditions. conference followed. There was
established dietary guidelines, especially On the speaker panel at the Zurich consensus that dietary guidelines have
the health claims for highly-processed, conference were nutrition scientists, contributed to the global diabesity tide
low-fat, high-carb products. endocrinologists, cardiologists, and and that LCHF diets are one way to
The gathering also cast serious epidemiologists from top research stem it.
doubt on efficacy of mainstream medical institutions globally.
treatment for type 2 diabetes and called Some vigorously promoted plant- Marika Sboros is a health writer
for a radical revision of the guidelines. based – vegan and vegetarian – diets, who blogs at www.foodmed.net
18 SEPTEMBER 2018 | FOOD & BEVERAGE REPORTER www.fbreporter.co.zaFood & Beverage Reporter has partnered with Food Focus to bring you enhanced
coverage of food safety/compliance issues. Food Focus addresses the full range
of compliance factors which South African food businesses have to face, including
occupational health and safety hazards, environmental demands and corporate
social responsibility. Find out more at www.foodfocus.co.za
Hey, Person in Charge ...
By Linda Jackson
L
ast month we highlighted the new
R638 - REGULATIONS GOVERNING
GENERAL HYGIENE REQUIREMENTS
Are you food safety qualified?
FOR FOOD PREMISES, THE TRANSPORT OF
FOOD AND RELATED MATTERS, a regulation
under the FOODSTUFFS, COSMETICS AND
DISINFECTANTS ACT, (ACT NO. 54 OF 1972).
There has been a lot of debate about
the changes in the regulations particularly Answer 1: Not necessarily. The size and oragnisational Janice Giddy – Entecom: The R638 is about the minimum
concerning the additional requirements for the person structure of the company will dictate. If the company is a hygiene standards that needs to be in place for a food handling
in charge of the food promise. corporate, then top management would be at an executive premises. We need to consider that in SA the informal sector
level but the Operations Manager or Production Manager at a makes up 40% of the food market. We need to make entry into
Duties of the person in charge of food premises site would be the person in charge as he/she must be able to this market as easy as possible to prevent barriers for food
enforce the requirements of the regulation. This could practically trade and to still allow informal/ small businesses to continue
The person in charge (this should be the person who is able not be done from head office. If the business is a small owner- playing their vital role towards a solution for food security and
to supervise food handling practices on a day to day basis, and run organisation, then the roles may overlap. employment in our country, but at the same time we also need
who will be liable for any criminal acts) must now be able to to ensure that the minimum standards for hygiene are complied
demonstrate that he/she is suitably qualified and/or trained in Question 2: Based on the ISO definition for top management, with.
principles and practices of food safety and hygiene. This should does the person in charge need to be trained in food safety and In my view, making the level of the training too high could
be accredited training or provided by the inspector. hygiene principles, or can this responsibility be delegated to a be a barrier to compliance. The objective should be to ensure
The person in charge must then still ensure all food handlers food safety team leader? that the importance of basic food safety practices and hygiene is
are now training in principles and practices of food safety and understood by the person in charge. I would suggest that food
hygiene – this is different focus from the previous regulation. Answer 2: The regulation does not make provision for safety training at level 2 would be more relevant to our market
In addition to training, the person in charge must evaluate delegation of authority or responsibility. and still achieve the objective of ensuring compliance with the
the effectiveness of the training through assessments (again no minimum requirements.
definition) and arrange for follow up training if required. Finally What does “accredited” mean?
records of training must be kept and training programmes must FF: Given your experience with training companies, have
be updated. There is no definition provided in R638 BUT this requirement you had the opportunity to train the person in charge or
is also covered in R961 of 2012 - REGULATIONS RELATING TO does he/she send their food handlers? Do you think this
Who is the person in charge? HYGIENE REQUIREMENTS FOR MILKING SHEDS, THE TRANSPORT change will benefit food safety in South Africa?
OF MILK AND RELATED MATTERS
A couple of points you should note as to who this person R10(7) Annelie Coetzee – Annelie Coetzee Consulting: We have
should be, especially in light of your food safety management The holder of a certificate of acceptability for a milking shed trained persons in charge of food premises but the trend is that
systems: shall undergo training on food safety and hygiene aspects of the they rather send the food handlers. Where we have trained
production & handling of milk by an accredited service provider. persons in charge, the response typically has been “this was an
Question 1: Is the person in charge the same person as “accredited service provider” means a service provider as defined eye-opener”. It’s all about the motivation behind the training. If
“top management” in FSSC 22000? in section 5 (1) (b)(i) of the SA Qualifications Authority, 1995 (Act the training is attended to gain a better understanding and to
No. 58 of 1995) read with Chapter 4 section 13 (1) (i)(i) of the apply the knowledge to ensure the consumer is protected, then
Top management (ISO 22000) National Qualifications Framework Act, 2008 (Act 67 of 2008); this will be of great benefit. If this is done to tick boxes for an
Person or group of people who directs and controls an Although no guidance as been given, it is likely this definition audit or inspection, we won’t see lasting results. It has to start
organization at the highest level. Top management has the would prevail. with the culture of the business.
power to delegate authority and provide resources within the
organization. Where the management system covers only part So, what do you think of the changes? Food Focus asked two Conclusion
of an organization, then top management refers to those who training providers for their opinions on the changes to
direct and control that part of the organization. the legislation. It is clear that “the blind cannot lead the blind”. It would be
prudent for the person in charge to have a full understanding
Person in Charge (Regulation 638) FF: Given your experience with training many people the extent of the potential personal liability associated with food
... a natural person who is responsible for the food premises or using SETA accredited programmes, what level of training safety. Knowing in depth what should be managed in your food
the owner of such food premises, and the person whose name would you think is appropriate for the Person in Charge of business to mitigate this business risk should be a priority. After
appears on certificate of acceptability. a facility? all, it will be YOU going to jail.
20 SEPTEMBER 2018 | FOOD & BEVERAGE REPORTER www.fbreporter.co.zaTRENDS TRENDS
VIVA THE INSECT FOOD REVOLUTION!
Yes, you
Gourmet Grubb’s
EntoMilk is a rich, creamy
can milk
dairy alternative made
from black soldier fly
W an insect
ith a predicted population insects that are disguised in a product rather than eating them larvae.
of 9.6 billion people by 2050 whole (Hartmann et al., 2015). EntoMilk is five times
(sort of)
– and more than half of the Researchers also established that Western consumers higher in protein than
growth in Africa – there are impending By Leah Bessa, were more likely to consume insects in meals or products that conventional cow’s milk,
questions surrounding sustainable they were more familiar with, as opposed to new or unknown is high in unsaturated fats
food production. co-founder of products containing insects (Tan et al., 2015). The majority of insect- and contains minerals such
Added to this is a decrease in
Gourmet Grubb, One example would be incorporating insects in a powdered based products are as iron, zinc and calcium.
the availability of land for agricultural form into baked goods or mashing them up into meat-alternative currently being produced Gourmet Grubb has been
development, both for animal feed a Cape Town- products. and sold in the US and introducing its flagship
and human food. Researchers and Interestingly, the same behaviour applied to Asian Europe. However, there is product by creating a rich
consumers have begun to explore based startup consumers, who preferred eating insects in their whole form, one proudly South African and creamy, naturally
alternative resources, with
that is producing as they were accustomed to, as opposed to consuming insects company entering this lactose-free and dairy-free
a substantial amount of focus on disguised in processed products. These are important factors to global market. ice cream to showcase the
protein alternatives. “milk” from larvae. To Next Page Cape Town’s Gourmet versatility, functionality and
The consumption of insects, Grubb is the only company deliciousness of EntoMilk.
known as entomophagy, has sparked focusing on using insects to
increasing interest amongst scientists produce a dairy alternative. www.gourmetgrubb.co.za
and environmentalists as a potential
solution to inevitable global food
security and sustainability issues.
Insects are an ancient food source
and still form part of more than two livestock farming as they emit little to developed and developing countries,
billion people’s diets worldwide – no greenhouse gases and use very little insects as an alternative food source
30% of the world’s population is space and water to produce. can have worldwide benefits. The
currently consuming insects. A reported Factors such as species, diet, amino acid composition of most edible
2037 insect species are eaten globally, environment and life-stage have been insect species corresponds well to the
with a large portion of the consumers found to affect the nutritional profile of reference standards set out by the World
situated right on our doorstep, in various insects, which makes it easy to optimise Health Organisation and complements
African countries. the nutritional output in controlled the high cereal grain, low lysine diets
Why should the Western world adopt farming conditions. found in most developing countries.
insects into their diet? Insects have not been a part of
For starters, farming insects has the Western culture’s diet and, as with
become appealing over recent years due Hype or hero lobster and sushi, we have an aversion
to their ability to reproduce quickly while towards incorporating them into our diet.
having a high-feed conversion efficiency. The protein content of many insect However, the concept of entomophagy
Furthermore, there are certain species is comparable to beef and is gaining momentum, and the Western
insect species, such as the black soldier pork, with superior zinc and iron to culture is beginning to slowly accept
fly larvae, that have the potential to be conventional animal and plant sources. insects as a food source.
a sustainable food source by recycling Aside from good quality protein, edible
organic matter to produce a high-quality insects also contain healthy fats, amino What the research says
protein. acids, fatty acids and minerals.
Overall, farming insects is an Since iron and zinc deficiencies are One study found that Western
environmentally-friendly alternative to common nutritional disorders in both consumers would prefer to consume
22 SEPTEMBER 2018 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za www.fbreporter.co.za FOOD & BEVERAGE REPORTER | SEPTEMBER 2018 23TRENDS
THE INSECT FOOD REVOLUTION
From Previous Page pathogens and are regarded as harmless
to humans.
and nutritionally-rich protein alternative.
Insect consumption is currently a novelty,
& Processing Reporter SEPTEMBER 2018
SOLAR THERMAL
understand when wanting to target a As is expected with any food source
with very few commercial products to
particular consumer base. containing protein, there have been choose from. However, a recent market
reports of immunoglobulin mediated analysis predicts the global insect market
Introducing insect food allergic reactions occurring with thewill grow at a compound annual growth
consumption of insects. rate of 23.8% from 2018 to 2023. The
While consuming insects may be a The allergic reactions induced are
current insect market is estimated at
A SMARTER SOLUTION
controversial topic in Western culture comparable to that of other arthropod$33.1 million and is estimated to grow
now, tastes and preferences rooted in species, such as crustacean allergiesto $1 billion in 2023.
culture can be changed. Like sushi and with symptoms including skin rashes, This rapid growth is driven by a
lobster, it’s only a matter of variety of factors. The
time before insects become growing population and
acceptable and the next big decreasing food resources
food trend. are the largest influencers,
The current focus is on “A global culture that accepts both directly influencing
the novelty of insects, but global food security.
In an era of uncertainty when Cape and Stellenbosch University’s Centre extensively to fuel boilers and other
and enjoys entomophagy requires
with the correct approach Alongside this there it comes to both power supply for Renewable and Sustainable Energy heat processes although there are some
and marketing strategy there more than nutritional and has been an increase in Studies hosted a workshop aimed at moves towards other energy sources or
will be a shift in perspective - demand for protein-rich
and pricing, renewable energy gaining a better understanding of the reduced coal consumption. At this stage,
environmental benefits on paper
from novelty food to a part of food and an increase in sources can provide South potential of solar thermal technology in solar thermal technologies do not yet
everyday meals. Such a shift will – it requires a strong drive to educate the cost of animal protein, SA’s agri-processing industry. appear to be a major consideration.
be accelerated by incorporating putting pressure on the
Africa’s food and beverage Participants included representatives A recent report produced by
consumers.”
insects into appropriate food agricultural industry while industries certainty in both from industry, financial institutions, critical WWF South Africa and funded by the
products that will still be the market continues to government departments and system International Climate Initiative (ICI) of the
appealing to consume once the demand more sustainable
supply and costs, says futurist installers. Federal Ministry for the Environment of
novelty has worn off. solutions and environmental Louise Scholtz. A compelling case was made for the Germany, presents the business case for
congestion, and bronchial asthma and in awareness. In the end, insects as a food increased uptake of the technology as adoption of solar thermal technology
Safety is key the extreme cases, anaphylactic shock. source will play a significant role in both holding enormous potential to address by the food and beverage industry in
I
Research shows there is a cross-reactivity alleviating the pressure and bringing n recent years, food processing has energy needs, while also opening local South Africa.
There are only select insects that between allergies caused by proteins a new trend to market with a focus on grown more rapidly than many other manufacturing opportunities. Most of the energy used in agri-
are edible, as many are unpalatable, in insects and proteins in various nutritional value. sectors in the economy, outperforming Agri-processing – which includes food, processing is used for heating, largely
poisonous or cause allergic reactions. crustaceans, so an individual with a A global culture that accepts and manufacturing as a whole. beverages, textiles from natural fibres through non-renewable resources
The commercialisation of insects as a sensitivity to a particular seafood could enjoys entomophagy requires more than That said, the severe drought in and wood products – has a wide range of resulting in extensive greenhouse gas
food source is therefore dependent develop a reaction to insects. nutritional and environmental benefits various parts of the country has taken its processes requiring low temperature. emissions, but the WWF report, titled
on overcoming both the perceived and Currently, there are no regulations on paper – it requires a strong drive to toll and recovery will take time. Many food Solar thermal technologies, such as “Solar thermal technologies: clean fit for
actual safety barriers. on the microbiological safety of edible educate consumers. and beverage companies are moving into flat plate or evacuated tube collectors, food and beverage industries”, identifies
The most common suggested insects. However, the Netherlands Food Education should include not only the a consolidation phase and the 2017 Base- can provide heat without the need for solar thermal as an emerging climate-
solution is to utilise commonly known and Consumer Product Safety Authority nutritional and sustainability benefits of line Report for the Bureau for Food and more expensive technologies like solar smart opportunity for forward thinking
edible insect species, which have has released a preliminary report on the consuming insects but also focus on the Agricultural Policy states that “productivity, photovoltaic. Solar thermal is specifically food and beverage industries.
been reared on pollutant-free feed in micro-organisms which it believes to be sensory attributes that insects can bring economies of scale, access to cutting edge used to heat liquids such as water
controlled farming environments to relevant to insects and the limits of each to the table. technology, to finance, to information and oil. Feasibility of solar thermal
significantly reduce the risks associated micro-organism regarded as safe to be As a species we are often slow to and knowledge, and to markets, and the
with eating insects. consumed. The micro-organisms relevant change our habits. But we are also ability to manage and mitigate risk, will A climate-smart opportunity South Africa’s solar resources provide
In addition to the consumption to insects were based largely on the relentless in our pursuit of innovation determine which firms succeed and those great potential for broad scale use of
risks, there are risks associated with EU safety regulations for meat and and improvement. that don’t.” Major food and beverage conglomerates solar as a renewable and clean source
the transmission of diseases. However, seafood products. It is within this context that an in South Africa are investing in renewable of energy, as has been demonstrated
insects are taxonomically less related to • Leah Bessa is a PhD student at investment in technologies that assure energy, predominantly in the form of in a number of utility solar projects. It
humans than animals, which reduces the Where we are now Stellenbosch University studying businesses of energy supply security and solar photovoltaic panels at head offices, also offers much potential in the low
risk of transmitting zoonotic infections. insect proteins. She is also co-founder mitigate against price increases becomes and at certain manufacturing sites. Waste and medium head replacement in
More specifically, insect pathogens The use of insects as a food source has and research director of Gourmet a particularly attractive proposition. to energy is also a focus, particularly manufacturing. The majority of food
are taxonomically different to vertebrate the potential to provide a sustainable Grubb, featured on the previous page In 2016, WWF South Africa, Green- in the sugar industry. Coal is still used To Next Page
24 SEPTEMBER 2018 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za www.fbreporter.co.za FOOD & BEVERAGE REPORTER | SEPTEMBER 2018 25You can also read
