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MEAT

www.foodreview.co.za

JULY 2018 No. 2

Journal for meat industry professionals

Safe, natural and effective: how meat processing technology and ingredients impact you

Keep listeria in check | A growing market for collagen | Innovation to support meat extraction

JULY 2018 No. 2

Journal for meat professionals EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmediapub.co.za

IN THIS EDITION

Layout & Design: David Kyslinger david.kyslinger@newmediapub.co.za ADVERTISING

4 Matrix Software Custom software solutions for the meat industry

Sales Executive: Anita Raath +27 (0)82 976 6541 anita.raath@newmediapub.co.za Sales Executive: Carla Melless +27 (0)83 260 6060 carla.melless@newmediapub.co.za

6 CJP Put Listeria in its place

Sales Executive: Candida Giambo-Kruger +27 (0)71 438 1918 candida.giambo-kruger@newmediapub.co.za

7 Maccallum Turn on enzyme reactions 8 Roha A new market for collagen casings 9 Savannah Fine Chemicals The natural benefits of Rosemary extract 10 DFS Process Solutions Cost-effective and reliable trimmers

CIRCULATION Circulation Manager: Felicity Garbers +27 (0)21 701 1566 felicity.garbers@newmediapub.co.za

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12 Ipco has more than 60 years’ experience in conveying systems

12 Ipco Upgrade to stainless steel belts 14 Renlaw A new range of products launched 16 Sealed Air Sustainable packaging performance

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17 Geiger & Klotzbücher Solutions for perishable food products The minicut is perfect for cutting kebab meat

18 Kamboo Marketing A fresh approach to packaging

PUBLISHING TEAM General Manager: Dev Naidoo Publishing Manager: Natalie Da Silva +27 (0)11 877 6281 natalie.dasilva@newmediapub.co.za Production Controller: Rae Morrison Art Director: David Kyslinger JOHANNESBURG OFFICE New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 713 9024 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published on behalf of Media24 by New Media Publishing (PTY) Ltd. MANAGING DIRECTOR Aileen Lamb CHIEF EXECUTIVE OFFICER Bridget McCarney EXECUTIVE DIRECTOR John Psillos NON EXECUTIVE DIRECTOR Irna van Zyl HEAD OFFICE New Media House, 19 Bree Street, Cape Town 8001 Tel: +27 (0)21 417 1111 Fax: +27 (0)21 417 1112 Email: newmedia@newmediapub.co.za Postal address PO Box 440, Green Point, Cape Town 8051

A D IN D E X Brenntag...................................... 5.................. www.brenntag.com

Kamboo Marketing..............IBC........................www.korozo.com

CJP Chemicals............................6.........www.cjpchemicals.co.za

Maccallum....................................7.............www.maccallum.co.za

Crown National...................... IFC......www.crownnational.co.za

Matrix Software........................4... www.matrixsoftware.co.za

Deli Spices..............................OBC................www.delispices.co.za

Renlaw.........................................15........................www.renlaw.com

DFS Process Solutions............11.........................www.dfs.za.com

Roha...............................................8............................www.roha.com

Geiger & Klotzbucher.............17.............................www.g-k.co.za

Savannah Fine Chemicals.....9................www.savannah.co.za

IPCO South Africa....................13.............................www.ipco.com

Sealed Air................................... 16...................www.sealedair.com

Meat Review is published by New Media Publishing (Pty) Ltd. Views expressed in this journal, other than where specifically stated, are not necessarily those of the publisher. The editor welcomes for publishing consideration news items, press releases, articles and photographs relating to developments in the food and beverage industries. No responsibility is accepted should contributions be lost. Meat Review is printed and bound by Tandym Print.

Readers are prohibited from using the contact details displayed in any advertisement or editorial within the pages of this publication to generate and/or distribute unsolicited bulk emails or other forms of mass marketing correspondence.

ISSUE 2 2018

MEAT RE VI E W 3

M AT R I X S O F T WA RE

Software solutions that meet your requirements Matrix Software is a specialist ERP software provider for the meat industry. The company offers various solutions to assist factory floor functions in production plants. Its diverse range of software feature a unique module listing of more than 700 modules or programme nodes.

eat Matrix and Food Matrix is a must have solution for any industry where stock control, yield management, traceability, productivity and cost margins must be tightly controlled. Current programmes are deployed in eight countries throughout Africa, Australia, New Zealand and the Seychelles. Software is developed in

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South Africa specifically for the African market. This offers additional support and cost-effective benefits, as opposed to expensive foreign systems. Great strength lies in the fact that software has been built up over the past 12 years with factory control and a hands-on approach, as opposed to other ERP systems often developed from an administrative side. Matrix Software is proud to utilise new technologies such as: Android mobile scanners and applications; RFID integrated solutions; automated weighers; easy to use label designers and various third party integration capabilities.

“Meat Matrix and Food Matrix is a must-have solution for any industry where stock control, yield management, traceability, productivity and cost margins must be controlled” Systems are leased on a month-tomonth basis. This results in a massive reduction in up-front capital outlay and ensures successful implementation and ongoing support. Matrix’s footprint spreads from small retail outlets to huge processing plants that often utilise up to 100 workstations. The company’s focus target market comprises feedlots, all species deboning facilities, meat and food processing plants (fish, poultry, sweets, beverages, vegetables), wholesalers, butcheries and any type of retail outlet. • Matrix Software – www.matrixsoftware.co.za

FOOD AND NUTRITION YOUR STRATEGIC ALLY IN FIGHTING LISTERIA As the global market leader in lactic acid, lactic acid derivatives and lactides, our supplier Corbion creates highperformance, biobased ingredient solutions for the world’s leading food manufacturers in bakery, meat, culinary, confectionery, dairy and beverage.

Corbion’s long history and proficiency in helping meat and poultry processors combat Listeria, has led to the development of highly effective, natural ingredient solutions.

With more than 80 years of experience in meat preservation and food safety, Corbion has both the expertise and the strong ingredient portfolio to help the South African food industry respond effectivelyto the current Listeria outbreak.

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Opti.Form® Powder Ace S61, an easy-to-use, cost-effective blend of sodium lactate, sodium acetate and sodium diacetate for use in cured and uncured ready-to-eat meats. The lactate/acetate/diacetate combination is proven to be highly effective in inhibiting Listeria growth for up to 100 days of shelf life in most product formulations. It’s powdered format also offers advantages in transport, storage and production.

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Opti.Form® PPA Plus, a highly concentrated blend of potassium lactate and food grade potassium acetate which can be used in cured and uncured cooked meat products, as well as in fresh meat products, to inhibit Listeria growth throughout shelf life and the manufacturer’s supply chain. In fresh meats, Opti.Form inhibits the growth of both spoilage and pathogenic microorganisms and can be useful in reducing sodium levels and increasing fresh meat color.

•

Verdad® Powder N4, a vinegar-based solution that is extremely effective in helping to control the growth of Listeria monocytogenes in ready-to-eat meat and poultry products, which are particularly susceptible to pathogens. It is also useful in reducing sodium levels without adversely affecting flavor.

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Verdad® Powder N6, also based on vinegar, a rich source of acetic acid and a wellknown inhibitor of microbes and pathogens. In readyto-eat meats, Verdad Powder N6 can inhibit the growth of Listeria for more than 100 days.

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Verdad® Avanta® Y100, a proprietary blend of vinegar and citrus flour, which provides Listeria control while improving cook yield, controlling purge and enhancing the texture of processed meats.

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The Corbion Listeria Control Model (CLCM) helps calculate antimicrobial dosage levels required to effectively retard the growth of Listeria monocytogenes in a food system. Based on data from more than a decade of Listeria studies, this online tool helps project Listeria growth over time based on specific food characteristics such as moisture level; pH; sodium, potassium and nitrite levels; and water activity.

Corbion’s long history and proficiency in helping meat and poultry processors combat Listeria has led to the development of highly effective, natural ingredient solutions available in the region, such as: Meat, poultry and fish products are highly susceptible to microbiological contamination, including food-borne pathogens. Listeria monocytogenes is a major concern for food regulators and meat processors because it is able to grow at refrigerated temperatures and in products with low water activity. While Listeria is inactivated at high temperatures, it can often re-enter the food supply following heat treatment.

Brenntag South Africa (Pty) Ltd 11 Mansell Road Killarney Gardens Cape Town, 7441 Cape Town +27 (0) 21 556 1920 Johannesburg/KwaZulu-Natal +27 (0) 11 396 3733 info@brenntag.co.za

www.brenntag.com

C JP CH E M I C ALS

Keep Listeria at bay

with Provian K A basic microbiology principle is: “Everything is everywhere, the environment selects.” This implies that microorganisms are always present in locations selected for them.

ince Listeria monocytogenes is cold-resistant, meat processing facilities and cold-storage chains are highly selective places for this microorganism to be found. Whilst hygienic control programmes are an essential step for meat processors to ensure food safety, even the highest standards in sanitation, cooking and preparation cannot guarantee complete elimination of microorganisms like Listeria. The risk of recontamination during slicing and packing cannot be underestimated. South African meat processors have been in the spotlight, following the recent Listeria outbreak. Ensuring food safety and reducing the risk of recalls that could lead to financial and reputational damage is a top priority. It’s common practice for meat processors in Europe and the US to control microbial growth by adding antimicrobials. South African meat formulators are quickly following suit by including bacteriostatic food preservatives in their formulations. Industry watchdogs SAAFost & Food Focus recently held a Listeria symposium, where food safety specialist Niacet,

presented its Provian® product line, for Listeria control and shelf life extension. Niacet’s latest product development Provian®K, is specifically designed to prevent the outgrowth of Listeria monocytogenes and other bacteria such as E. Coli, Salmonella, Pseudomonas and even lactic acid bacteria. Produced in The Netherlands using advanced technologies, Provian®K is a unique and patented, sodium free, powder preservative based on acetic acid. It is widely used around the globe due to its proven efficacy against Listeria monocytogenes and the product’s shelf life extending effect. Adding 0.5 to 0.75 per cent Provian®K will keep your products safe. Provian®K a cost-effective and reliable solution. Its superior bacteriostatic effect, in comparison to other preservative systems can be predicted using an independent model - developed by the Technical University of Denmark. This model, Food Safety and Shelf Life Predictor (FSSP) is freely available for download at http://fssp. food.dtu.dk. The FSSP model predicts the efficacy of Provian®K in processed food products where Listeria monocytogenes might be an issue and can be used to show authorities a critical control point within Listeria control programmes. Niacet’s technical experts, together with local supplier CJP Chemicals, are available to provide application support. • Growth of Salmonella on raw minced meat at 10°C

Growth of E.coli in minced beef at 10°C 0.25% Provian K

0.25% Provian K

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Listeria moncytogenes growth on Cured Turkey Ham at 7°C Control

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Growth of E.coli in minced beef at 10°C Growth of E.coli in minced beef at 10°C

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Listeria moncytogenes growth on Cured Turkey Ham at 7°C Listeria moncytogenes growth on Cured Turkey Ham at 7°C

PROVIAN® K - Listeria control Niacet.com |

Niacet

www.cjpchemicals.co.za | lisadk@cjpchemicals.co.za

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2.5% K Lac-Na Diac (60% solution) 2.5% K Lac-Na Diac (60% solution)

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CJP Chemicals – www.cjpchemicals.co.za

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M ACC ALLU M

Cross-link food proteins Proteins such as meat, milk, soya or other sources consist of amino acids arranged in a specific genetically predetermined order.

ue to their structure amino acids differ vastly. Humans can synthesise 12 of the 20 amino acids but are dependent on nutrition for the remaining eight to build body protein such as muscle, hair, nails, tendons and cartilage. These proteins fold up and form cross-links between amino acids to form specific structures. Meat processing in South Africa depends mainly on soya proteins and mechanically de-boned meat (MDM), which lacks collagen (gelatine). German-style sausages on the

other hand, have specifications limiting the amount of collagen products they may contain per sausage type. Although TG was originally developed to bind whole pieces of fish or meat, it has now found application in emulsified meat products, to cross-link amino acids of adjacent proteins and add to the eating experience of such products. TG works best in the presence of at least two different protein sources such as MDM and soy protein, together with collagen. This yields end products with firmer structure (knack and sliceability) and less free water. The latter

Did you know? Meat processing in South Africa depends mainly on soya proteins and mechanically de-boned chicken meat that lacks collagen. Maccallum’s TG molecule is ideally used in emulified meat products

aspect is of vital importance for the shelf life of meat products. Experimental work doubled the shelf life of vacuum packed Vienna sausages due to reduced release of moisture during cold storage on retail shelves. The TG molecule is a protein with a specific amino acid composition and sequence. Its own cross-links give it a specific 3D structure acting, as all other enzymes, as a key fitting a slot to turn on specific reactions. In whole muscle meats, emulsified meat products, milk and soya protein products this action turns on the cross-linking mechanism in basic food proteins. Deviating from the basic amino acid structure will make the enzyme less effective in this aspect. The TG enzyme from Maccallum has the original amino acids and 3D structure to effectively cross-link the amino acids of food proteins. The company supplies various blends of TG for specific effects on a variety of protein foods. • Maccallum – www.maccallum.co.za Writtten by Dr Francois Mellett professional meat scientist and consultant

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MEAT RE VI E W 7

ROHA

Add a natural hue to sausages Casings have been utilised for centuries to maintain meat quality, extend shelf life and minimise off flavour and discolouration due to oxidation in meat and poultry products. When sausage manufacturers were looking for a faster and more reliable way of making high quantity sausage, they switched to collagen.

ompared with a natural casing, collagen casings can provide more uniform products and are easily applied into meat manufacturers’ existing production lines. There are two types of collagen casings: regenerated collagen and co-extrusion collagen. Regenerated collagen casings can be used for any size of comminuted meat sausage products. Collagen comes from a layer of beef hide, removed and refined by either a dry or wet process. The dry process involves alkaline treatment of hide coriums followed by acidification to a pH of three. The wet process starts with acid or alkaline dehairing of cattle

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hides. Collagen casings sometimes contain natural or synthetic food grade colourants approved by the FDA. Sausage manufacturers use coloured collagen casings to enhance the external appearance and to make various attractive sausage products. Collagen casings should match attributes for a variety of meat sausage products and be used on various sausage manufacturing equipment. Besides the wide pH range in collagen casing production, drying conditions also affect colour options available.

Roha’s alternative The company developed a natural, orangered β-Carotene emulsion product, suitable

and stable for casing products. It is a good option to replace natural carmine and synthetic colours, such as FD&C red 40 and red 3. Natracol Chrome Red is a water dispersible beta-carotene emulsion. It develops an opaque red colour once dispersed in water. When added to collagen slurry, it is evenly distributed and develops the desired colour shade and intensity. Another advantage of Chrome Red is that it is stable to the wide pH range used in collagen production. The colour may only show slight fluctuation, but it is difficult to distinguish with the naked eye. The usage rate is based on customer specifications up to two per cent inclusion. • Roha – www.roha.com

SAVA N N A H F IN E C H E M I C ALS

Rosemary extract extends shelf life

With growing concern over potential hazards of synthetic antioxidants, there is renewed interest in using naturally occurring antioxidants.

ertain natural spices are known to exhibit antioxidant properties. Since fat and fat soluble components should be protected, oil soluble antioxidants such as rosemary is recommended. For antioxidative protection of sausages, ascorbic acid and its salts are generally used. The question to ask is then: What is the antioxidative efficiency of rosemary extract VivOX 4 (301931) in comparison to ascorbic acid and sodium ascorbate in chorizo sausages? Exogenous factors that affect oxidative stability of meats include level of processing, cooking technique/time, pre- and post-cooking storage time and temperature, packaging system, and/ or use of antioxidants. When meat is processed, the balance of the system becomes altered. Grinding disrupts muscle tissue and allows mixing of cell contents

with oxygen. It also allows pro-oxidants access to the more unsaturated fatty acids in the membrane phospholipids. Adding antioxidants during processing is the most traditional technique used to control lipid oxidation in meats. To estimate chorizo dry sausage shelf life extension with addition of natural and synthetic products the following materials were used: • VivOX 4 • Ascorbic acid, sodium ascorbate, sodium chloride, sweet paprika, spicy paprika and garlic. Experiments were done in a chorizo sausage with 30 per cent fat. 10kg of sausage was prepared for each experiment and contained: pork meat, pork fat, sodium chloride, sweet paprika, spicy paprika and garlic. Rosemary based extract VivOX 4 was added to the chorizo sausage at 1 000mg/kg - in line

with legislation. Ascorbic acid and sodium ascorbate were added to the sausage at 500mg/kg per industrial practice. This study revealed that rosemary extract based formulation VivOX 4 exhibits antioxidative properties when used in chorizo sausage. Following TBA value results, it performed significantly better compared to synthetic products ascorbic acid and sodium ascorbate and the control sample. The addition of VivOX 4 improves the sensory profile of chorizo sausages and maintains the fresh colour of paprika. Panelists perceived them as fresh with no rancid smell and taste. Per performed study, VivOX 4 is the best choice for protection of chorizo sausages against oxidative deterioration. It is supplied locally through Savannah Fine Chemicals. • Savannah Fine Chemicals – www.savannah.co.za

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MEAT RE VI E W 9

D F S PR O CE SS S O LU T I O NS

Define the right cut As a global manufacturer of German quality cutting and slaughtering tools, Freund set itself a goal of supporting meat extraction processes in a way that is conducive to the wellbeing of animals, meets socially responsible aims and is beneficial to customers.

thical and animal welfare requirements; cost-effective procedures and optimum meat quality are the cornerstones of today’s meat processing industries. Freund develops and produces effective stable machines for the entire process chain. From stunning and slaughtering to cutting and refining, it’s equipment ensures efficient and sustainable meat processing. ‘The development and improvement of services incorporates regular dialogue with customers and partners in more than 100 countries and centuries old experience as a family run and owned company,’ enthuses Megan Briers-Danks of DFS Process Solutions, the Southern African agent for Freund tools, spares and service.

K23-03 Circular Breaking Saw

• Mechanical motor brake • Circular sawblade, coarse tooth, rustfree KGZ • Spiral cable • Upright handle on gear neck • Water connection with spiral hose for cooling and rinsing cutting surfaces.

Trimmers

The minicut is perfect for cutting kebab meat

Slaughtering Freund develops and manufactures ripsaws for slaughtering pigs and cattle in high throughput and medium plants. Machines are characterised by a robust design, coupled with important features for optimum, user friendly operation in dayto-day slaughtering activities. All saws are freely configurable and can be adapted according to the needs of the user. Of interest to South African processors is the SK28-03L circular splitting saw. Its unique features are:

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The successful II Series trimmers offer reasonable and affordable spare part costs. All application ring blades can clean-cut spinal cords, control fat trimming, allow meat recovery from bones, facilitate chicken thigh deboning and control smoked salmon slicing. Freund’s Trimmer Programme has ring blades with 20 different styles and blade sizes from 16 to 22mm in diameter. Trimmer hand pieces offer new blade toothing and high quality surfaces to perform optimal cuts with a guaranteed, extended blade life. Trimmer hand pieces with a quick blade change system don’t require any additional tools for replacement. A new start/stop system of electric flex shaft driven trimmers offers operators optimal safety by starting and stopping the blade on the hand piece.

All the motors you need Besides the standard electric motor, which runs at 4 500rmp for industrial use, Freund’s mini-cut motor 3 000rpm

is a lower cost option. The P2 pneumatic motor is the strongest available in the market for heavy duty jobs. All trimming heads or hand pieces are interchangeable with a electric or pneumatic motor. These do not require any modifications. The new Adaptive hand piece system suits any trimmer motor. It offers excellent trimming quality and low wear. Freund trimmers are ideal for small budgets as no new motor is needed. Adaptive hand pieces are available in all blade sizes. Minicut is a reasonably priced solution for smaller businesses. It is perfect for cutting smoked salmon, kebab or gyro slices. There is precise depth adjustment to consistently cut the same depth. Minicut hand pieces are available with an on/off system. ‘We are proud to supply Freund’s range of technological, top quality options in South Africa. These products are competitively priced and offer excellent value for money. All information about repair procedures is integrated into one set of documentation - used to implement continuous improvement processes. You can use documentation to track the history of the machine and to obtain detailed information,’ concludes Briers-Danks. • DFS Process Solutions – www.dfs.za.com

Ipco has more than 60 years’ experience in conveying systems

IP CO

A new name in meat conveyors

Previously operating as Sandvik Process Systems, Ipco is an independent company within the Wallenberg group. The company has more than 35 sales and service offices around the world with annual sales in the region of US$200 million.

relatively new name in steel belt conveying for food processing company, Ipco has in fact been manufacturing and supplying highly durable and hygienic systems to the meat processing industry for more than 60 years. Steel belts provide a flat, smooth, hard and inert conveying medium that can be quickly and easily cleaned and sanitised using heat, pressure, brushes, detergents or chemicals. This makes them ideally suited to hygiene critical processes such as deboning, cutting, sorting and conveying. No other material offers such a combination of strength, durability, hygiene and ease of cleaning. Meat processors keep the risk of product contamination to a minimum, while maximising throughput. There are two aspects to the hygienic qualities of a steel belt. Firstly, there’s the inherent corrosion-resistance of the material. Stainless steel reacts with oxygen from water and air to form a very thin,

stable film that consists of corrosionresistant metal oxides and hydroxides. Belts used in meat processing must resist corrosive materials like blood, fatty acids and salt. They will often operate in conditions of high humidity and varying temperatures. Film acts as a barrier to limit oxygen and water access to the underlying metal surface, thereby preventing corrosion. The belt does not corrode: therefore, there’s no risk of a reaction with the meat product. Chemical and bacterial neutrality means there’s no threat to human health and no risk of food taste being tainted. The second factor behind the unsurpassed hygienic qualities of stainless steel is its cleanability. One of the greatest threats to a sanitary meat processing environment is the formation of biofilm on work surfaces. Unless cleaning is complete and effective, this can lead to the growth of harmful bacteria and pathogens. Stainless steel belts are perfectly flat

“One European company operating in the prime beef market has reported savings of more than 60 per cent in cleaning times since upgrading to stainless steel belts”

Steel belts provide a flat, smooth, hard and inert conveying medium that can be quickly and easily cleaned and sanitised

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and smooth so there are no gaps, textures or hidden areas where microbes can hide. The join where the two ends of the belt come together is invisible. It’s extremely tough and resistant to damage and scratches – very important in a hygienic processing environment. Efficient cleaning enables high standards of hygiene to be maintained. This was confirmed by scientists at Finnish food laboratory VTT Expert Services Ltd who found the risk of bacterial build-up can be reduced, simply by upgrading to a stainlesssteel conveyor. Research looked at the cleanability of three types of conveyor belt: stainless steel (AISI 301), solid plastic and a plastic conveyor of slat construction. All three were tested in pristine condition and with knife damage to replicate everyday wear. The conclusion was that, ‘stainless steel is more cleanable than the two different plastic surfaces tested per the culturing results. The difference is more significant for damaged surfaces.’ Ease of cleaning offers other benefits too. The efficiency with which a steel belt can be cleaned can result in significant savings in time and cost. A European company operating in the prime beef market has reported savings of more than 60 per cent in cleaning times since upgrading to stainless steel belts. This translates into a significant reduction in the consumption of water and cleaning chemicals and detergents. This is an important consideration in terms of cost and environmental impact. Short cleaning times equate to high availability, vital for multi-shift operations. The other area in which the qualities of stainless steel are immediately apparent is durability. The strength of a stainless-steel conveyor ensures a long working life – far longer than other materials – with low maintenance and repair requirements. • Ipco – www.ipco.com

Upgrade to an IPCO steel belt meat conveyor for easy sanitizing, reduced cleaning costs and â€˜best practiceâ€™ hygiene. Previously operating as Sandvik Process Systems, we are a world leader in the supply of bacteria-resistant stainless steel conveyor belts for the food industry. Ask us for a copy of the VTT Expert Services report confirming the superior cleanability of steel belts, and for details of how our Application Team can support your upgrade process.

ipco.com

RE N L AW

BLADES

that give you the edge Renlaw has seen an unprecedented rise in demand for its food-processing and packaging blades over the past year. This is partly due to the company’s expanding footprint.

fter many years focussed on South African customers, Renlaw decided to expand its horizons and market its products overseas. ‘Results have been fantastic. Our tools have proven themselves competitive in international markets in quality and price,’ enthuses Renlaw chief executive officer, Mikko Brunner. This year Renlaw expanded its premises for the second year and increased capacity to ensure the company meets the soar in demand for its cutting tools. Based in Cape Town, Renlaw has a sales office in Johannesburg and partners in all major hubs in South Africa. The company offers a comprehensive range of food-processing and packaging knives and blades, proudly made in South Africa to original equipment

manufacturing standards. Due to its hard wearing nature, the meat-processing industry demands premium-quality meat cutting blades and rapid turnaround times. As a leading manufacturer and supplier of high-quality industrial meat-processing knives, Renlaw is one of the industry’s most trusted sources of these tools. At its high-tech facility, Renlaw manufactures and stocks a huge range of meat-processing knives from premium German knife steels. It also offers an in-house stock holding facility, with a range over 100 000 of its best-selling knives and a range of custom products on customer request. ‘If you need meat-processing knives and blades manufactured to your exact requirements, feel free to contact us for a free quote. In the unlikely event we are unable to assist you, we are able to source a range of tooling from our various partners in Germany,’ Brunner concludes. •

High-demand ‘vent cutters’ for poultry processing

Renlaw – www.renlaw.com

NEW PRODUCTS IN THE RANGE In February 2018 Renlaw launched its range of crown-punches, also known as wicket, piranha or simply, toothed-punches. The company’s research and development department has spent the last nine months developing and refining a new method of machining the intricate teeth on these tools. Almost all other manufacturers use conventional machining and grinding techniques to tooth Crown punches for the packaging industry

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punches. Due to space-constraints in the hollow bore of these punches, traditional techniques cannot impart ideal geometries onto teeth. Renlaw uses its patented rapidbroach-technology (RBT) to ensure teeth are rapidly machined with perfect geometries and minimal intrinsic stresses. ‘Not only do our crown punches cost 20 to 30 per cent less than those previously available, extensive trials have proven they can outperform competitors’ tools by up to 700 per cent,’ Brunner explains.

+27 (0)21 7017917 info@renlaw.com

Broad range of application?

Sharper, More Durable, Less downtime !

You decide â€“ improve your cutting, increase your benefit. Lutz have been making blades and cutters in Germany since 1922. From razor-sharp blades for extremely fine cutting jobs to robust blades for impact and pressure-cutting actions. Together with our customers we define all the relevant parameters to ensure that individual requirements are met â€“ providing superior performance and improved service lifetimes.

S E ALE D A IR

Reduce waste with new skin packs In the food packaging industry, ground breaking innovations occur not only in the development of new packaging designs, but also new technology and applications of existing technologies for better and more sustainable packaging performance.

his is the driving force behind Sealed Air’s working to produce sustainable materials, extend product shelf life and improve resource and operational efficiencies. Companies in the food industry need to focus on the entire life cycle of products, ensuring new packaging formats respond to key trends that are increasingly complex. Packaging must reflect different consumer

lifestyles and expectations, resource scarcity and environmental considerations. Rob Stockdale, sales director for the African region, says the company’s Cryovac skin packaging solutions are Darfresh, Darfresh on tray and on board, and new top webs for mono PET and PP trays. The Darfresh packaging process uses specially formulated top and bottom webs to create a vacuum skin consumer pack fitting around products ‘like a second skin’. According to Didier Marteau, marketing director for EMEA at Sealed Air, these packaging innovations help producers and retailers deliver fresh food while reducing waste. ‘The right packaging is a key contributor to preserving food during its distribution cycle, meeting consumer demand and avoiding overall waste,’ he notes. Different skin film solutions on display

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As market drivers for innovation continue to evolve, Sealed Air works hard to place sustainable materials, extend product shelf life and improve resource and operational efficiency.   ‘We have two major research and development sites with more than 500 employees. This includes doctors and professors that work to deliver not just incremental innovations to existing products but also radical innovation of new products that are sustainable and have less impact on the environment,’ Stockdale notes. The company abides by the motto of solving customers’ most critical challenges. ‘Our solutions are designed to meet clients’ sustainability needs in the face of today’s biggest resource challenges, while driving economic growth,’ he concludes. • Sealed Air – www.sealedair.com

G E I G E R & KMLOT E ATZB RE ÜV CH I EEW R

Your specialist packaging partner Geiger & Klotzbücher is a family-owned business and one of southern Africa’s leading suppliers of exclusive packaging equipment and material solutions for perishable food products. It services the meat, seafood, poultry, dairy and convenience food industries from small to industrial enterprises.

he company offers modern, in-house, BRC certified printing and converting facilities and are committed to product quality, safety, hygiene and process standards. ‘We are very proactive in packaging related economic and environmental issues,’ comments sales manager Christian Schiess. G&K uses and supplies material from top manufacturers such as Bemis Europe, Viskase and Allfo/Allvac, amongst others. Products offer clients the best possible attributes, including oxygen and liquid barriers for maximum shelf life extension and protection of valuable food products. Services related to the packaging aspect of the business include: • Various standard stock items and ability to custom make and print packaging in large and small volumes • Guidance from conceptualising to

converting client’s packaging design ideas • Provision of in-house packaging and print design. Assistance and advice on existing design or modulating custom designs required for customer specific product packaging • E xpert printers in flexo-printing methods for a multitude of packaging materials • C an source a wide variety of cutting-edge raw materials to meet most packaging needs. It has been awarded an elite selection of packaging machine representations for the southern African markets. These include European powerhouses: Boss Vacuum; Lorenzo Barroso; Italian Pack; Colimatic; Chrimax and Cato. Packaging equipment ranges from small counter-top units to fully automated industrial and in-line systems. This offer is backed up by a well-equipped workshop, factory-trained

service, maintenance engineers, spare parts management and logistics. G&K also supplies commodity consumables such as Nojax peelable cellulose casings for emulsified and smoked processed meats and clips and loops for tubular casing closures. •

Core offerings: • Focus on quality flexible packaging and proven expertise in fresh and processed meat • Vacuum, shrink and robust vacuum bags • Flexible and semi-rigid thermoforming films • Vast portfolio of different artificial casing – polyamide, cellulose, fibrous and functional casings. Geiger & Klotzbücher – www.g-k.co.za

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MEAT RE VI E W 17

K A M B O O M A R KE T IN G

Your fresh approach to

quality film protection Fresh meat, poultry and seafood, whether sliced, diced, minced or whole can be difficult to package. These products require excellent presentation and protection against spoilage and leakage to prevent waste

The Koroskin solution

urkish-based Korozo’s Koroskin films offer excellent clarity and leakage control, longer shelf life and reliable puncture resistance. Jacques Human, a director at Kampak, the southern African representative of Korozo, says the newly formed company deals in the sale of packaging consumables such as rigid plastics, laminates and specialised flexible packs. He is extremely excited about Korozo’s skin film - available since the beginning of this year. ‘We know that it’s not just the technical properties of packaging that need to be spot on. Retail presentation and extended shelf life are vital to help consumers make the right purchasing decision. While you can give your food products the best kind of promotion, the opportunity to see them close up in all their glory through a second skin is what makes this product so unique,’ Human enthuses. The Koroskin range is versatile and suitable for multiple applications. It is most popular for use with fresh and processed meat, poultry and fish, ready meals, frozen food, cheeses and appetisers.

No limits The technical specifications of Koroskin are excellent. The product is compatible with manual and automatic packaging machines. This film can be produced in a choice of thicknesses from 75 to 150μm, in hard and soft peel variants. It comprises superb barrier properties for oxygen and water vapour, good mechanical strength and puncture resistance. Additionally, Koroskin provides full leakage control owing to innate film properties and

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superior sealing qualities. Additional benefits include excellent clarity, a 20 per cent material saving, liquid retention and longer shelf life.

Thermoformed into value Koroskin is not the only exciting product from the Korozo stable, the Koroform thermoforming films are a top quality range. It comprises nine layered clear COEX films. It offers great deep drawing properties and low permeability. This film is compatible for tray sealers and roll stock machines. Furthermore Koroform offers the opportunity to down-gauge the required films, yet still offering the same performance as thicker equivalents owing to its advanced co-extrusion technology.

“We know that it’s not just the technical properties of packaging that need to be spot on. Retail presentation and extended shelf life are vital to help consumers make the right purchasing decision” Various options Cold cuts and processed meats must attract consumer attention on the shelf to compete with other lines. Reclosable multilayer films are not only compatible with multiple packaging machines and trays, but can also be printed in up to 11

colours for more impact on packs in the retail environment. Koropeel lidding films peel-seal to mono APET trays brings further significant benefits to food manufacturers and consumers alike. Last, but not least, it rings the changes with a retort pouch or a hot food deli bag– perfect for takeaway roast chicken. Korovac vacuum packaging is perfect for the meat industry. The range of single layer or multilayer laminate films is available in different thicknesses. There are also options of three side sealed vacuum pouches in a choice of sizes. Koroseal films have been specially designed for high speed machinery requiring low temperature sealing. They can be used in both horizontal and vertical filling lines. An extra strong seal guarantees to eliminate leakage, whilst mechanical strength ensures impact resistance.

Seal in quality Korozo’s Easy Lock films have been designed for packaging sliced ham and other meats. Shaped as a re-openable envelope, these packs are available in a number of variations. These include sealable, peelable and double lock seals. These films provide a user-friendly way of accessing all types of sliced meats whilst reducing food waste. Compatible with automated production lines, Easy Lock films also reduce manufacturing costs by removing the need for zipper closures. • Kamboo - www.kamboo.co.za

Cape Town, South Africa Tel: +2721 981 0740 russell.muller@kampak.co.za Johannesburg, South Africa Tel: +2711 608 4751 jacques.human@kampak.co.za

Headquarters KOROZO AMBALAJ SAN. ve TİC. A.Ş. Istanbul, Turkey Tel: T +90 212 866 66 66 info@korozo.com.tr www.korozo.com