What’s Hot in Food Review January 2018?

Food Review has been the industry mouthpiece for the past 43 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 January 2018?

Cereals, grains and milling

Breaking down and processing cereals and grains requires an array of specialised milling equipment. When these unique ingredients are harvested, inedible parts must be separated before processing and use in manufacture. In this edition, we look at systems used during the various process stages. With the current trend on clean label ingredients such as chia, oats and pea protein, we also investigate which product options exist in the formulation of healthier and clean label products. If you supply equipment for primary and secondary breakdown during milling or would like to feature your new and trendy ingredients, please don’t hesitate to contact us.

Metal detection

The use of metal detectors in the food industry is primarily for consumer protection. Despite maximum care during manufacturing, metal contaminations in food products cannot be fully excluded. Metal particles that enter the product during the production process can be contained in the initial raw material. This may cause serious injury to consumers. Consequences are numerous, and include compensation claims and expensive recalls. In addition to consumer protection, metal detectors also are used to protect machinery. Even the smallest metal particle can lead to machinery failure. We will discuss the latest equipment in this sector and how it can protect your company and brand.

Smart ingredients

These ingredients are developed through the invention of new and improved processes and technologies. They are often natural ingredients, changed in some way to behave differently. An example would be a starch that thickens without being heated. Smart and modern ingredients are used by food manufacturers to make a food behave in a certain way (to keep a ready meal runny when cold); as an alternative ingredient (a meat analogue or a fat replacer) or to improve the nutritional content of food (the fortification of breakfast cereals). This feature unpacks some of the formulation possibilities by using smart ingredients such as artificial sweeteners; alternative proteins; fortified food; chemically modified starches; fat replacers; physically modified starches and genetically modified food.

Beverage Review

Juice processing

The market for fruit juice is continually evolving. The lagging drought in South Africa is impacting the fruit and vegetable sector severely – it is now critical to extract the most value from fresh produce during juice processing and that of related products such as essential flavoured fruit oils. In this edition, Beverage Review investigates how technology can ensure optimal value is extracted from fruit during processing. We also touch on the use of natural fruit flavours, functional pectins and fruit pulp during beverage formulation, filling technology and ingredients that ensure a longer shelf life.

Packaging Review

Inks & coatings

The appeal for aesthetically pleasing products has led to the use of innovative packaging and decoration solutions that use inks. Manufacturers are continuously searching for improved technologies to create eye-catching, yet safer packs. Low migration inks and coatings, which release chemical levels below the accepted levels of contamination are a special focus in this edition. If you supply inks and coatings such as energy curable, aqueous or speciality coatings, we want to hear from you. Whether your processes are flexographic, digital, gravure or lithographic, you are welcome to provide input.

Rigid packaging

The global rigid packaging industry is forecast to grow by 5.2 per cent to more than US$174 billion in 2018. Favoured over traditional packs, rigid packaging features a combination of properties. Benefits include the packs are lightweight, feature design flexibility and ease of recycling. Public pressure is mounting towards reducing the environmental impact of packaging. In response, packagers are decreasing pack weight and using materials derived from sustainable sources. Developments such as better barrier solutions, improved resin formulations, faster, more efficient processing of rigid packs is driving consumption. Does the above sound familiar? If so, please share your developments to be published in our first edition for the year!

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Anita Raath
082 976 6541
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Carla Melless
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Candida Kruger
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Advertising Booking Deadline: Wednesday, 6 December 2017

Advertisement Material Submissions Close: Friday, 15 December 2017

Editorial Submissions are welcome and can be sent to

Maryke Foulds

OR

PACKAGING REVIEW EDITORIAL TO:
Aarifah Nosarka

Editorial Submissions Close: Thursday, 30 November 2017