Food Review has been the industry mouthpiece for the past 41 years. Incorporating BEVERAGE REVIEW and PACKAGING REVIEW, the journal is more comprehensive, relevant and valuable than ever.
Please note: Should you wish to feature your solutions/products that don’t fit in with the exact briefs below – please don’t hesitate to send editorial.
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What’s Hot in Food Review May 2016?
Dairy food
Designing dairy products to best meet the diverse needs and desires and interests of two major consumer markets, millennials and baby boomers can be risky. What’s Trending in Nutrition surveyed more than 500 dieticians to find out the latest in food and nutrition trends to help dairy processors and manufacturers make new product decisions. Trends for 2016 include naturalness, origin and transparency in labelling; convenient and healthy snacks replacing traditional meals; good fats (unsaturated) and good carbohydrates (naturally occurring sugars); new protein sources, and the inclusion of real fruits and vegetables. The health halo that comes with dairy products makes this category ideal for fortification. We would love to hear what is on offer from your ingredient portfolio for this dynamic category.
Egg focus
Egg products are invaluable in a huge variety of food production and processing industries. Properties such as binding, emulsification, coagulation and adhesion are integral to the production of a large number of food products. Functional uses include the addition of egg to ice cream and other frozen desserts to improve consistency. It also decreases the melting point while eliminating crystallisation and ensuring a smooth texture. We unpack different products on the market (dried, liquid, frozen and cooked egg) and how it can impact on food processing and manufacturing.
Heating and refrigeration
Finished and semi-finished products need to be refrigerated in the industrial production of food and beverages. During storage and delivery, refrigeration protects the goods against deterioration and ensures optimal and quality-preserving processing temperatures. In the meat processing industry, refrigeration accounts for a considerable 40 per cent of the total energy costs. Heat recovery from refrigeration is a particularly reasonable measure to increase energy efficiency, as large quantities of heat are needed for the heating of drinking water and the tempering of meat. Intelligent control systems for refrigeration plants also control the interface between refrigeration plant and heat recovery, ensuring a safe and energy-efficient operation.
Snacks & confectionery
The number of people who snack three to four times a day (outside of traditional meals) rose 20 per cent over the past three years. Companies are leveraging the snack market in diverse ways. Analysts from Euromonitor point to the willingness of consumers to pay more for snacks, compared to other grocery categories, as another key business incentive. Calories and health and wellness are two of the top snack trends. Front-of-pack protein claims rose 28 per cent in the past year. We look at what ingredients are available to aid the quest for more protein, lower trans- and saturated fat and improved functionality.
Beverage Review
Beers & ciders
South Africans appreciate a good beer. While the ingredients list for brewing beer is simple, it also requires the best possible brewing technology and fit-for-purpose systems engineering to ensure a quality product. There are several companies that offer complete brewing systems for all the production processes involved. We look at the entire process from raw materials to fermentation and storage cellars. Filling, packaging, intralogistics and harmonised automation form the basis of this month’s feature.
Packaging Review
Inspection, coding & marking
This popular feature is an opportunity for manufacturers and distributors of inspection technology, coding and marking machines, as well as track and trace systems to feature their latest launches. In this article, we’ll inform our readers about new, innovative and efficient solutions that suit the needs of manufacturers of food and beverage packaging. Packaging Review is especially interested in inspection technologies used in the packaging production process. Suppliers of inspection systems for label and flexible substrate printing are encouraged to contribute editorial, as well as providers of inspection equipment used during the glass, metal, rigid, carton and flexible packaging production process.
Flexible packaging
New innovations in flexible packaging include self-venting retort pouches, films that are micro-embossed, digitally printed laminations and pouches for baby food. In this edition, Packaging Review explores new flexible packaging manufacturing machines and equipment. We look at how these machines make life easier both for packaging producers as well as product manufacturers that fill and seal on site. Our review will touch on machinery and finished packs across the spectrum of flexible packaging, from pouches for juices to retortable packs and high-barrier films. Suppliers of flexible substrates, including paper, film and foil, are welcome to contribute information on their offerings. So are equipment suppliers and finished packaging manufacturers.
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Editorial Submissions Close: Tuesday, 26 April 2016
