FOOD BUSINESS MIDDLE EAST &AFRICA MAGAZINE ISSUE 70 DIGITAL

PURA BEVERAGES

FOOD INGREDIENTS MIDDLE EAST & AFRICA

Middle East & Africa

Year 12 | Issue No.70 | Sep - Oct 2025

We publish some of the most influential magazines and websites in Africa & the Middle East regions. Please visit the websites below for more information about our publications.

FOUNDER & PUBLISHER

Francis Juma

SENIOR EDITOR

Martha Kuria

EDITORS

Francis Watari

Nicholas Ng'ang'a

Fridah Chepkoech

Mercy Mukiri

Mary Wanjira

Lydia Khasoa

BUSINESS DEVELOPMENT DIRECTOR

Virginia Nyoro

BUSINESS DEVELOPMENT ASSOCIATE

Jonah Sambai

HEAD OF DESIGN

Clare Ngode

ACCOUNTS

Anita Kinyua

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Food Business Middle East & Africa (ISSN 2307-3535) is published 6 times a year by FW Africa. Reproduction of the whole or any part of the contents without written permission from the editor is prohibited. All information is published in good faith. While care is taken to prevent inaccuracies, the publishers accept no liability for any errors or omissions or for the consequences of any action taken on the basis of information published.

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Dubai: Where the World’s Food Industry Meets

There is something undeniably strategic about Dubai’s geography. Standing between East and West, with one foot in Asia and the other in Africa, it offers access to some of the world’s fastestgrowing food markets. For processors from Europe and manufacturers from Asia, it’s the most logical place to meet. From Dubai, it takes less than eight hours to reach two-thirds of the global population.

But geography alone doesn’t make Dubai special, its infrastructure does. Jebel Ali Port, one of the largest man-made harbours in the world, connects traders across more than 180 shipping routes. Dubai Industrial City, home to over 350 food factories, provides an ecosystem that enables manufacturers to establish production bases close to both suppliers and consumers. Add to that world-class airports, efficient logistics corridors, and supportive free-zone policies, and the city becomes not just a venue, but a working model of global food supply chains in motion.

This combination has transformed Dubai from a trade hub into an industrial powerhouse. Today, Gulf governments have pledged over USD 3.8 billion toward food technology and advanced manufacturing projects. The momentum is clearly reflected at Gulfood Manufacturing 2025, where 2,500 exhibitors from 79 countries will occupy more than 21 exhibition halls, a 32% growth from last year. The figures tell one story: Dubai is where the world’s food technology leaders choose to meet, launch, and expand.

Beyond the Show Floor: The Voice That Keeps the Industry Connected

If Dubai provides the stage for the global food industry to meet, Food Business MEA ensures the dialogue never stops. The magazine serves as the industry’s virtual meeting room, a space where decision-makers stay connected, ideas continue to evolve, and innovations find visibility.

Through its print, digital, and online platforms, Food Business MEA connects the industry year-round, translating

the excitement of exhibitions into actionable insights. Each issue carries the pulse of the region, from ingredient innovation and processing automation to regulatory updates and sustainability breakthroughs.

As we launch the 70th issue of the magazine, we have carefully curated global and regional insights designed to keep the industry learning, informed, and engaged. This issue takes a special focus on PURA Beverage Company SA. Based in South Africa, PURA has positioned itself at the forefront of the better-for-you beverage movement, championing reducedsugar, naturally flavored drinks that meet global healthconscious consumer demands. The company’s commitment to clean labeling, responsible sourcing, and sustainability reflects a wider shift in the beverage landscape, where innovation is increasingly driven by transparency and wellness rather than indulgence alone. Through this feature, we explore how emerging African brands like PURA are proving that competitiveness and conscience can go hand in hand in the global marketplace.

Our Market Update explores Africa’s Poultry Surge, where urbanization, rising incomes, and evolving dietary habits are driving sustained growth in demand for chicken and eggs. Across sub-Saharan Africa, poultry has become the protein of choice for middle-income households due to its affordability and versatility. The feature also examines how import dependencies and feed cost volatility continue to shape the competitiveness of Africa’s poultry sector.

For more industry-focused features, dive into this issue to explore how formulators are adapting to a more healthconscious market and to understand innovations, investments, and ideas shaping the region’s food manufacturing landscape.

Enjoy your read!!

Martha Kuria Senior Editor FW Africa

EVENTS CALENDAR

Gulfood Manufacturing 2025

November 4, 2025 - November 6, 2025

Dubai World Trade Centre, UAE www.gulfoodmanufacturing.com

Agri-Food Tech Expo Asia 2025

November 4, 2025 - November 6, 2025

Sands Expo & Convention Centre, Singapore www.agrifoodtechexpo.com/sg

SIPA 2025 - International Fisheries and Aquaculture Exhibition

November 6, 2025 - November 9, 2025

Mohamed Ben Ahmed Convention Center, Algeria

2025 Beijing International Tea Industry Expo

November 6, 2025 - November 9, 2025

China National Convention Center www.goodtea.cc/tea-expos/397 www.sipalgerie.dz

Wine & Spirits Show 2025

November 12, 2025 - November 15, 2025

Inter Expo Center wineandspirits.show/en/

ISRAFOOD 2025 - International Exhibition for Food and Beverage

November 18, 2025 - November 20, 2025 Expo Tel Aviv, Isreal www.israfood.com

PIPOC 2025 - International Palm Oil Congress and Exhibition

November 18, 2025 - November 20, 2025

Kuala Lumpur Convention Centre, Malaysia www.pipoc.mpob.gov.my

Africa Food Show Morocco

November 19, 2025 - November 21, 2025

La Foire Internationale de Casablanca, Morocco www.afsmorocco.com

Food Tech Expo 2025

November 25, 2025 - November 27, 2025

Ptak Warsaw Expo, Poland www.foodtechexpo.pl/en/

Food Africa 2025

December 9, 2025 - December 12, 2025

Egypt International Exhibition Center, Egypt www.foodafrica-expo.com

NEWS UPDATES

By www.foodbusinessmea.com

Cairo Poultry Company expands with

US$2.6M project in Sharqia

EGYPT - Cairo Poultry Company (CPC) has unveiled plans for a new broiler expansion project in Egypt’s Sharqia Governorate as part of its broader strategy to scale up operations across the country. The company has allocated around US$2.6 million (EGP 122 million) to the project, which is projected to increase its annual production by roughly 2.3 million birds once fully operational.

In a recent statement, CPC said the initiative aligns with its goal of reinforcing its presence in Egypt’s poultry market, where it already holds a significant production base. The new development in Sharqia will be integrated into CPC’s existing network of facilities that distribute poultry products domestically and to select export destinations. Company officials said the move responds to growing consumer demand for affordable poultry protein amid persistent supply chain disruptions and fluctuating feed prices.

The project forms part of CPC’s long-term plan to enhance efficiency, modernize its production systems, and strengthen its overall capacity amid ongoing market uncertainty. It also demonstrates a broader trend within Egypt’s poultry industry, where producers are expanding operations to counter rising input costs and safeguard their market positions. According to CPC, the new facility will not only boost output but also create new job opportunities, contributing to local economic development in the Sharqia region.

According to the company, the expansion demonstrates continued private-sector confidence in Egypt’s poultry industry, which has remained resilient despite inflation and challenges with feed imports. Recent company data from August indicated that CPC’s operations have shown stable performance following earlier periods of cost pressure, suggesting gradual recovery. Although the company has not specified an exact completion date, it confirmed that the Sharqia expansion will be implemented in stages to align with its production timelines.

RETAIL

Joe & The Juice opens first African store in Morocco

MOROCCO - Danish juice and coffee chain Joe & The Juice has opened its first store in Africa with the launch of a new outlet in Rabat, marking a key step in the company’s international expansion strategy. The Rabat location also marks the brand’s 100th franchise-operated store globally, underscoring its growing reliance on franchise partnerships to expand into new markets.

Situated in the center of Morocco’s capital, the new outlet aims to attract both local customers and international visitors, aligning with the company’s plan to establish a presence in vibrant and fast-developing cities. Joe & The Juice said the entry into the North African market is part of a broader effort to accelerate its worldwide growth and strengthen its reach beyond its traditional regions.

According to Chief Executive Officer Thomas Noroxe, the opening in Morocco is a significant milestone for the company’s expansion roadmap. He noted that the brand’s business model allows for rapid international growth through collaboration with regional partners who understand local markets. “Our ambition is to continue expanding globally while staying true to our brand’s culture and community,” Noroxe said.

The company operates over 450 stores across Europe, the United States, the Middle East, and Asia. While Joe & The Juice manages most of its locations in Europe and the US directly, the company has been adopting a franchise-based model in newer territories, including North Africa and the Middle East. This approach, the company explained, provides quicker access to emerging markets while enabling franchise partners to customize services to suit local preferences. Noroxe added that collaborating with experienced local operators provides the company with a more efficient path to expansion and stronger customer engagement across different regions.

REGULATORY

Kenya Sugar Board orders mandatory registration of sugar repackaging firms

KENYA – The Kenya Sugar Board (KSB) has directed all entities involved in the repackaging of sugar for retail sale to register with the board in compliance with the new Sugar Act, 2024, and the Sugar (General) Regulations, 2025. In a notice issued by the board, the directive seeks to strengthen the traceability of sugar products, enhance enforcement of quality standards, and protect consumers from substandard or counterfeit products circulating in the market. According to KSB, all individuals, companies, or organizations engaged in sugar repackaging must apply through the Kenya Sugar Board’s Integrated Management Information System (IMIS) portal.

Applicants are required to submit all relevant documentation as outlined in the regulations and any additional guidance provided by the board. The announcement comes shortly after KSB launched a nationwide crackdown targeting businesses involved in illegal sugar distribution and sales. The operation, led by the board’s Product Quality Officer, Joseph Wafula, aims to curb non-compliance within the sugar trade. “This crackdown is part of the mandate of the Kenya Sugar Board as per the Sugar Act number 11 of 2024. During the operation, some of the goods were seized, and we have already started investigations. Further analysis will also be done,” Wafula stated.

In a related incident, the AntiCounterfeit Authority (ACA) intercepted hundreds of bags of counterfeit sugar smuggled into Kenya from Somalia in August. The seizure, made in collaboration with security agencies at the Sabaki Security Patrol Point in Malindi, involved 676 bags of counterfeit sugar, jerricans of cooking oil, and three transport trucks. The Kenya Bureau of Standards (KEBS), however, dismissed the allegations, describing them as “false and

misleading.” The agency reaffirmed that all sugar imports undergo rigorous inspection and certification to ensure they meet safety standards before entering the Kenyan market.

This scrutiny comes as the sector renewed strain in 2025, with official figures showing domestic output fell 15.8% in the first half of the year. Production dropped to 323,752 metric tonnes between January and June, down from 384,356 tonnes recorded during the same period in 2024. The decline

was evident across most months, with June output plunging to 38,339 tonnes, nearly half the 75,500 tonnes produced in June last year. April and May also posted steep declines, at 36,194 tonnes and 32,760 tonnes respectively, compared to 59,263 tonnes and 56,271 tonnes a year earlier. The Kenya Sugar Board had earlier cautioned about shortages of mature cane, resulting in milling disruptions across the Western sugar belt.

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Johnvents Industries launches US$67.5M commercial paper to boost cocoa processing

NIGERIA - Johnvents Industries Limited has announced a N100 billion (US$67.5 million) commercial paper programme aimed at expanding its cocoa processing capacity and enhancing Nigeria’s position in the global cocoa export market. The programme, classified as Series 20 of the company’s capital market initiatives, marks a new phase in Johnvents’ long-term plan to strengthen local value addition in the cocoa sector.

According to market details, the 270-day note carries an implied annual yield of about 23% and opened for subscription on October 17, with the offer set to close on October 24. Funds raised will be used to support working capital requirements, production upgrades, and export expansion, particularly at the company’s processing facilities located in Ondo State.

Group Managing Director John Alamu said the fundraising aligns with Johnvents’ broader vision of transforming Nigeria into a key global hub for cocoa processing and value creation.

INVESTMENTS

He stated that the proceeds will help maintain production efficiency, strengthen the company’s export capacity, and enable it to meet increasing global demand for Nigerian cocoa derivatives. Alamu emphasized that the company’s strategy also focuses on sustainability and supporting smallholder farmers. “Our goal is to develop a cocoa ecosystem that benefits farmers, strengthens local supply chains, and enhances Nigeria’s competitiveness in international markets,” he said.

Under Alamu’s leadership, Johnvents has evolved from a cocoa trading and financing business into one of Nigeria’s leading integrated agribusiness firms with full-scale processing operations. This comes a few months after it was reported that the company’s revenue has grown significantly, rising from N59 billion (US$39.9 million) in 2022 to more than N230 billion (US$155.4 million) in 2024, driven by expansion projects and operational efficiency. Johnvents has also earned a BBB+ credit rating from multiple Nigerian rating agencies.

Zambia commissions its first Glucose, Starch Plant under Kingsworth Group Limited

ZAMBIA – Zambia has commissioned its first Glucose and Starch Plant under Kingsworth Group Limited (KGL), a subsidiary of Trade Kings Group, on October 21, 2025, at the Lusaka Multi-Facility Economic Zone.

Officially launched by President Hakainde Hichilema, the US$110 million facility marks a pivotal milestone in the nation’s industrialization and economic transformation, emphasizing value addition, job creation, and reduced dependence on imports. President Hichilema hailed the project as a testament to Zambia’s shift from a consumption-driven to a production and export-oriented economy. The KGL plant, developed in two phases with US$60 million for phase one and US$50 million for phase two, positions Zambia as Africa’s third producer of glucose and starch, following Egypt and South Africa. It will produce starch, glucose, maltodextrin, and animal feed by-products, serving the food, beverage, and manufacturing industries while sourcing 126,000 tonnes of maize annually from local farmers, thus strengthening the agricultural value chain. The facility is expected to create over 1,000 direct jobs.

Mr. Phil Daka, Trade Kings Group Executive Director for Corporate Affairs, described the plant as a defining step toward economic self-reliance. It is projected to save over US$30 million annually in import costs and generate up to US$150 million in export revenue, bolstering exchange rate stability and economic resilience. Commending Trade Kings Group, President Hichilema noted that their investments in

Zambia’s industrial sector now exceed US$1 billion, supporting over 17,500 jobs nationwide. “Even single mining companies do not employ such numbers,” he emphasized, highlighting the significance of private-sector partnerships. He reaffirmed the government’s commitment to fostering a stable investment environment through measures to stabilize inflation, maintain a predictable exchange rate, and eliminate bureaucratic obstacles.

Mars Invests US$280 Million to Expand Chocolate Production Facility in Egypt

EGYPT - Mars Incorporated has completed a US$280 million expansion of its manufacturing plant in Egypt, marking one of the company’s largest factory investments in more than ten years. The project increases Mars’ total investment in Egypt to over US$500 million, reinforcing the country’s role as a central hub in the company’s international supply chain.

The expansion introduced three advanced production lines featuring rolled wafer and filled-bar technologies used in popular chocolate brands including Galaxy Flutes, Twix, Snickers, and Bounty. With these new systems in place, the factory’s annual production capacity has risen to 120,000 tonnes, of which 65,000 tonnes are dedicated to chocolate. More than 90 percent of the plant’s output will be exported to over 50 destinations across the Middle East, Africa, the United Kingdom, Australia, and New Zealand.

The expansion was inaugurated in a ceremony attended by Egypt’s Minister of Industry and Transport, Kamel El-Wazir, and Minister of Investment, Hassan El-Khatib, alongside Mars board member Frank Mars. Government officials highlighted the project as evidence of Egypt’s growing appeal as a destination for international investment and industrial manufacturing.

Chantal Templeton, General Manager for Mars Middle East and Africa, said the investment underscores the company’s confidence in Egypt’s industrial capabilities and strategic location. She added that Egypt’s skilled labor force, expanding infrastructure, and strong consumer market have made it an attractive base for Mars’ regional operations. The upgraded plant was also designed to improve environmental performance, achieving a 20 percent reduction in water consumption, a 9 percent cut in carbon emissions, and zero waste to landfill. While not yet fully powered by renewables, a portion of the factory’s energy supply now comes from clean energy sources.

MERGER & ACQUISITIONS

Premier Group to acquire RFG Holdings in share-swap deal

SOUTH AFRICA - Premier Group has announced plans to acquire fellow South African food producer RFG Holdings in a share-swap transaction that will consolidate two of the country’s major players in the food manufacturing sector. According to details released by both companies, RFG shareholders will receive one Premier share for every seven RFG shares held, giving them a collective 22.5% stake in the merged entity upon finalization of the deal.

The offer represents a 35.6% premium on the closing share prices of both companies and a 37.5% premium above their 30-day volume-weighted average prices as of October 14. The exchange ratio is based on reference prices of R22 (US$1.27) per RFG share and R154 (US$8.89) per Premier share. Once completed, RFG Holdings will delist from the Johannesburg Stock Exchange (JSE). Both companies confirmed that RFG’s senior management team will remain in place and continue to manage operations under the Premier Group umbrella.

Founded in 1896 in Groot Drakenstein, Western Cape, RFG operates 14 production facilities in South Africa and Eswatini. The company is a major producer of convenience foods for both domestic and export markets, supplying canned vegetables, fruit juices, and ready-to-eat products. Its portfolio includes well-known brands such as Rhodes, Pakco, and Man’s Meal, as well as a wide range of private-label products for leading retailers in South Africa and abroad. On the other hand, Premier owns 38 brands, among them Blue Ribbon, BB Bread, Snowflake, Mandla Mahewu, and Nyala Amahewu. The acquisition is expected to enhance Premier’s product range and strengthen its presence across multiple food categories, positioning the combined group as one of the largest integrated food manufacturers in Southern Africa.

Gertenbach described RFG as “a highly attractive acquisition opportunity” with strong brand equity, market leadership in convenience meals, and “limited integration risk.” He noted that while the two companies share many customers, there is no overlap in their product categories, which will help “unlock value and deliver significant synergies.”

Namibia to launch Africa’s first commercial offshore salmon farm

NAMIBIA - Namibia is moving forward with Africa’s first commercial offshore salmon farm following a partnership between African Aquaculture Company and Norway’s AKVA group to establish operations off the coast of Lüderitz. The project has secured licenses allowing for a total annual production capacity of 51,000 tonnes of salmon, positioning it among the largest aquaculture ventures in the region.

According to African Aquaculture Company Chief Executive Helge Krøgenes, partnering with AKVA was strategic due to the Norwegian firm’s extensive experience in equipment supply, technical systems, and global distribution.

Development work on the project has been underway for more than two years, with current efforts focused on constructing five floating pens equipped with automated feeding systems, underwater cameras, and digital monitoring tools. The first smolts are expected to be stocked in 2026, with the initial harvest projected for 2027. The company plans to utilize existing port and processing infrastructure in Lüderitz Bay, which has been identified as suitable for handling salmon production and export operations.

Authorities in Namibia have backed the project, citing the country’s stable political environment and clear regulatory frameworks as key enablers for investment. Officials anticipate that the venture will create jobs, develop expertise in aquaculture, and generate new export revenue streams. The Lüderitz site was selected for its stable ocean currents and optimal water temperatures between 10 and 16 degrees Celsius, conditions rare in the Southern Hemisphere.

Under the agreement, AKVA group will supply the initial five pens and provide the technical systems needed to support operations. The African Aquaculture Company has described the project as the foundation for a broader aquaculture industry in Namibia, although no additional production stages beyond the initial license have been confirmed. With the introduction of commercial salmon farming, Namibia joins a small group of countries outside Europe and North America producing the species at scale.

Majid Al Futtaim launches new discount chain Sava in Dubai

UAE - Majid Al Futtaim (MAF), the operator of Carrefour supermarkets in the Middle East, has entered the discount retail market with the opening of its first Sava store in Dubai’s Deira district. The new outlet marks the launch of MAF’s first discount grocery format, with two additional branches expected to open before the end of October 2025, including one at Jumeirah Beach Residences.

REGULATIONS

MAF said it plans to expand the Sava network to 10 stores nationwide by the end of the year, with at least one location expected to replace a previously closed Carrefour branch. The Sava concept was developed and is being led by Timo Schuster, who formerly served as chief operating officer at Saudi Arabia’s Cenomi Retail. Each Sava store will stock more than 1,600 products, with about 10 percent of items offered under promotional pricing at any given time, according to MAF. The debut of Sava has also revived speculation over whether Majid Al Futtaim intends to gradually replace Carrefour in the UAE, mirroring steps it has taken in other Gulf markets.

This new venture marks the second homegrown supermarket brand launched by MAF after HyperMax, which has already replaced Carrefour stores in Oman, Kuwait, Bahrain, and Jordan. While the company has denied immediate plans to shut down Carrefour outlets in the UAE, MAF Retail CEO Günther Helm stated that this stance applies “at the moment,” suggesting potential changes could still occur in the future. Retail analysts say the introduction of Sava positions MAF to compete directly with emerging discount chains in the region, as the UAE market becomes increasingly defined by price-sensitive consumer behavior.

Kenya orders audit of KTDA tea factory loans

KENYA – The government has ordered an audit of all loans taken by tea factories managed by the Kenya Tea Development Agency (KTDA) following widespread concern among farmers over reduced bonus payments in the current financial year. Principal Secretary in the State Department for Agriculture, Dr. Kipronoh Ronoh, said the ministry had received numerous complaints from tea growers dissatisfied with the decline in their earnings. “These concerns have necessitated an in-depth review of the financial obligations and management practices within the factories,” he stated.

In a letter to the Chief Executive Officer of the Tea Board of Kenya, Willy Mutai, Dr. Ronoh directed the board to undertake a comprehensive audit of all loans acquired by KTDA-managed factories. The review will determine the total amounts borrowed, loan utilization, terms and conditions, and current outstanding balances for each factory. “The findings of this audit will enable the Ministry to evaluate the financial sustainability of the factories and to formulate appropriate operational measures aimed at addressing the challenges currently facing the tea sub-sector,” Dr. Ronoh said.

He instructed the Tea Board to begin the exercise immediately and submit a detailed report to the Ministry within 14 days. Following the directive, KTDA has suspended

all staff travel, off-site meetings, and training activities across its subsidiaries as part of measures to enhance governance and reduce costs.

The move comes amid growing dissatisfaction among the more than 680,000 smallholder tea farmers represented by KTDA, who have received significantly lower bonus payments than the previous year. Earlier, KTDA attributed the decline in bonuses to shifts in global market dynamics and currency fluctuations. The agency noted that while international tea prices remained relatively stable, the stronger Kenya shilling against the US dollar reduced returns in local currency.

Namibia Breweries Limited signs strategic distribution deal with Red Bull

NAMIBIA - Namibia Breweries Limited (NBL) has entered into a strategic partnership with global energy drink brand Red Bull, appointing NBL as the official distributor of Red Bull products in Namibia. The collaboration combines Red Bull’s global brand strength with NBL’s deep local market knowledge and established distribution network, aiming to strengthen the energy drink’s market presence and deliver added value to consumers and retailers.

According to a joint statement, the partnership seeks to enhance Red Bull’s footprint in Namibia through an efficient distribution system that aligns with the brand’s international standards. NBL will manage the entire supply chain, ensuring consistent product availability and tailoring strategies to local market conditions. Both companies highlighted that the agreement proves a shared commitment to sustainability, innovation, and operational excellence. The partnership will focus on building a value chain that supports retailers, protects margins, and fosters long-term growth. “Partnering with Red Bull allows us to bring an iconic global brand closer to Namibian consumers,” said Waldemar von Lieres, Managing Director of NBL. “With our distribution expertise and local insights, we aim to deliver products efficiently, expand choice, and create value for retailers and communities across the country.”

Founded in 1920 in Windhoek, NBL is one of Namibia’s oldest and most established companies. It is best known for producing popular brands such as Windhoek Lager, Tafel Lager, and Windhoek Draught, all brewed under the Reinheitsgebot, the German Purity Law of 1516. Today, NBL ranks among southern Africa’s leading beverage producers, exporting to more than 40 countries across Europe, Asia, and the Americas. The company operates under the Ohlthaver & List (O&L) Group, one of Namibia’s largest private employers.

INVESTMENTS

Italy to showcase industrial strength at Gulfood Manufacturing 2025

UAE – Italy is set to showcase its industrial and technological strength at Gulfood Manufacturing 2025, taking place from November 4–6 at the Dubai World Trade Centre, as the country cements its leadership in supplying high-performance packaging and food processing machinery to the Gulf region. According to the latest trade data, Italian machinery exports to the United Arab Emirates (UAE) reached €161 million (US$172 million) by July 2025, reflecting the Gulf’s surging demand for Made in Italy innovation, precision, and reliability.

Italy now leads the UAE market in both machinery sectors. Packaging machinery exports totalled €53.7 million (US$57.4 million), marking a 58.3% year-on-year increase and capturing a 34.7% market share. Meanwhile, exports of food and beverage processing machinery climbed 87.5% to €107.3 million (US$114.5 million), giving Italy a 35.4% share of the UAE’s import market.

At this year’s event, 252 Italian companies will participate, positioning Italy among the largest and most influential international delegations. The Italian Trade Agency (ITA), in collaboration with UCIMA (Italian Packaging Machinery Manufacturers Association) and the Italian Ministry of Foreign Affairs and International Cooperation, will spearhead the Italian presence through a dedicated Italian Lounge. The Lounge will act as a dynamic business hub, connecting regional manufacturers, distributors, and investors with Italy’s top machinery and technology suppliers. It will feature next-generation solutions that enhance production efficiency, sustainability, and digital transformation across food and beverage manufacturing systems. “Italy’s participation at Gulfood Manufacturing marks more than a trade milestone; it embodies the deep industrial partnership between our nations. Italian technology perfectly aligns with the UAE’s pursuit of innovation, sustainability, and high-performance manufacturing,” said Lorenzo Fanara, Ambassador of Italy to the UAE.

THE INTERNATIONAL TRADE EXHIBITION FOR FOOD & BEVERAGES

9 - 12 DECEMBER 2025

Egypt International Exhibition Center, Cairo - Egypt

from 35 Participating Countries 1,018 Exhibitors

from 143 Visiting Countries 31,000 Visitors

HOSTED BUYERS PROGRAM

B2B MATCHMAKING PLATFORM

SPECIALIZED CONFERENCE

LIVE COOKING SHOW

Windoria acquires Saudi condiment maker Al-Fursan Al-Maghawear

SAUDI ARABIA - Windoria, the newly formed private-label food manufacturer created through the merger of U.S.based Winland Foods and Italy’s La Doria, has announced the acquisition of Saudi Arabian condiment producer Al-Fursan Al-Maghawear (Al-Fursan). The deal, backed by European private-equity firm Investindustrial, is expected to close by the end of October for an undisclosed amount.

Al-Fursan is a well-established name in the Saudi food industry, specialising in sauces and condiments, particularly ketchup and vinegar. The company owns several brands, including the nationally recognised Baidar, and employs around 300 people. Its operations include a modern production facility in Riyadh, six sales offices, and seven warehouses across the country, forming a strong distribution base. The transaction marks a milestone as the first-ever majority acquisition in Saudi Arabia by a company supported by a European privateequity firm. According to Investindustrial, the deal will allow Windoria and Al-Fursan to combine global scale with local expertise, driving expansion and innovation across the Middle East.

The Gulf Cooperation Council (GCC) region has been identified as a key growth area for private-label products. “We are proud to announce the first acquisition in Saudi Arabia, in a

sector where we have deep expertise and which has significant opportunity for growth,” said Andrea C. Bonomi, chairman of Investindustrial’s industrial advisory board. Earlier this year, Investindustrial partnered with the Saudi Industrial Development Fund Investment Co. to expand its physical presence in the region. Windoria, which generates nearly US$4 billion in annual sales, now operates 29 manufacturing plants and employs more than 5,000 people worldwide. With Al-Fursan joining its portfolio, the company is poised to strengthen its supply chain and diversify its product range across the Middle East and Asia, reinforcing its position as a global private-label leader.

Guinness Nigeria returns to profitability as revenue nearly doubles in 15-month period

NIGERIA - Guinness Nigeria Plc has announced its unaudited financial results for the fifteen months ended September 30, 2025, showing a major turnaround in performance with revenue almost doubling and a return to profitability. The company recorded a 99 percent increase in revenue, rising from N299.5 billion (US$205.1 million) in the twelve months ended June 2024 to N594.7 billion (US$407.26 million) in the fifteen months ended September 2025. Effective this financial year, Guinness Nigeria changed its financial year-end from June 30 to December 31, following regulatory approvals. As a

result, the current reporting period covers fifteen months from July 1, 2024, to September 30, 2025, while the next financial year will now end on December 31, 2025.

Gross profit during the period rose by 102 percent to N184.7 billion (US$126.49 million), driven by productivity gains and enhanced cost management. Operating profit increased sharply by 151 percent to N63.9 billion (US$43.76 million), demonstrating strong operational efficiency. The company also reported a net profit after tax of N26.3 billion (US$18.01 million), marking a strong recovery from the N54.7 billion (US$37.4 million) loss recorded in the previous financial year. The improved results were attributed to higher revenue, supply chain efficiency gains, and better market conditions that supported consumer spending on its core brands.

Commenting on the performance, Chairman of the Board, Professor Fabian Ajogwu, SAN, said the results highlight the strength of Guinness Nigeria’s strategy and its disciplined execution despite prevailing economic challenges. Managing Director and Chief Executive Officer, Girish Sharma, added that the results show the resilience and commitment of the company’s workforce, emphasizing that strategic actions to strengthen business fundamentals have reinforced its growth trajectory and consumer connection.

Kenya’s government targets 150,000 tonnes of coffee production in three years

KENYA - The Kenyan government has unveiled an ambitious plan to boost national coffee production from the current 50,000 metric tonnes to 70,000 metric tonnes within the current financial year, with a longer-term goal of reaching 150,000 metric tonnes in the next three years. Principal Secretary for Cooperatives, Patrick Kilemi, said the initiative will expand coffee farming beyond traditional zones to regions such as Western, Nyanza, Rift Valley, and parts of Eastern Kenya, while reinforcing production in established coffeegrowing counties.

He noted that the campaign, launched in collaboration with 33 county governments identified as suitable for coffee cultivation, aligns with President William Ruto’s directive to revive the coffee industry. Kilemi emphasized that governance reforms are central to restoring the sector’s profitability. He said the Cooperative Bill currently before the Senate will pave the way for fresh elections in coffee societies, ensuring

farmers benefit more directly from their produce.

The government has rolled out several initiatives to support the sector’s revival. In the last financial year, it allocated KSh500 million to a seedling program under the Kenya Planters Cooperative Union (KPCU). In addition, 55 stakeholder forums have been held nationwide to expand coffee-growing territories and encourage farmer participation.

Kilemi also cited reforms at the Nairobi Coffee Exchange (NCE), including the introduction of a Direct Settlement System (DSS) that connects buyers and producers to improve payment transparency. Under the Coffee Regulations of 2019, farmers are entitled to at least 80 percent of the value of their coffee sold through the Exchange, while cooperatives and other stakeholders receive the remaining 20 percent. He further reaffirmed the government’s commitment to sustaining the Cherry Fund, which offers farmers access to financial support during periods of economic hardship.

TADB supports major egg production project in Kigoma

TANZANIA - The Tanzania Agricultural Development Bank (TADB) is financing the establishment of a large-scale egglaying poultry factory in Kigoma Region. The facility, operating under the name Mayai Ltd, is owned by investor Rupinder Sandhu and is located in Kimbwela village, Simbo ward.

According to TADB Business Development Officer Patrick Kapungu, the poultry plant ranks among the largest in the Western Zone, which covers the Kigoma, Tabora, and Katavi regions. He said the project is creating both permanent and temporary jobs for residents, with preference given to locals living near the site as well as other Tanzanians. More than 40 local workers have already been employed, and the company has undertaken several community development initiatives, including drilling water wells, extending electricity access, improving roads, and supporting the construction of schools and health facilities in nearby villages.

Mayai Ltd Managing Director Rupinder Sandhu stated that 80 percent of the project’s financing was secured through loans and support from TADB. He noted that this backing was instrumental in bringing the poultry venture to its current level of operation. TADB’s participation aligns with the government’s broader strategy of promoting agribusiness growth and rural industrialization.

The Kigoma plant currently produces about 3,000 trays of eggs daily, equivalent to roughly 90,000 trays each month. The increased output is expected to boost egg supply in the region while generating new income opportunities through local trade and distribution networks. The investment is also helping to reduce reliance on egg imports from other parts of the country, strengthening the regional supply chain. Residents in nearby communities have reported improved access to social services linked to the factory’s development activities, underscoring the project’s wider socioeconomic impact beyond direct employment.

EABL to raise US$85.14M in new corporate bond

KENYA – East African Breweries Limited (EABL) has unveiled plans to raise KES 11 billion (US$85.14M) through a corporate bond, following approval from the Capital Markets Authority (CMA). The new Medium-Term Note (MTN) will be listed on the Main Fixed Income Securities Market of the Nairobi Securities Exchange (NSE) and is aimed at supporting strategic investments, refinancing short-term borrowings, paying down debt, and boosting working capital.

According to regulatory disclosures, EABL’s total borrowings stood at KES 34.8 billion (US$269.35M) by June 2025, down from KES 41.4 billion (US$320.43M) the previous year, reflecting ongoing efforts to strengthen its financial position. Group Chief Financial Officer Risper Ohaga noted that the decision to issue a fresh bond and redeem an earlier one ahead of schedule was prompted by favourable market dynamics. She highlighted the decline in interest rates since EABL’s last issuance in 2021 as a key consideration. “Interest rates have reduced significantly since we issued the last medium-term note in 2021, and we believe this is an opportune moment to return to the market,” Ohaga said.

The subscription window for the offer will run for 15 days from Monday, October 27, 2025. Absa Securities Limited and Absa Bank Kenya PLC will act as arrangers for the issuance. Commenting on the partnership, James Agin, Managing Executive for Corporate and Investment Banking at Absa Kenya, said the bank remains committed to enabling longterm financing solutions for corporates in the region.

EABL’s last Medium-Term Note, floated in October 2021, attracted KES 37.9 billion (US$293.34M) in bids against a target of KES 11 billion (US$, indicating strong investor appetite. The company has now exercised its early redemption option on the outstanding KES 11 billion under the 2021 programme, with repayment scheduled for October 29, 2025.

Trieste Coffee Experts: the B2B summit where top coffee industry players connect and explore new solutions to tackle market challenges

www.triestecoffeexperts.it 6-7 / 12 / 2025 LIVE STREAM

Vinarchy appoints Amanda Almond as Regional Managing Director for EMEA

EMEA – Vinarchy has appointed Amanda Almond as its new regional managing director for Europe, the Middle East, and Africa (EMEA), effective 1 September 2025.

Amanda succeeds Derek Nicol, who is stepping down to pursue other opportunities.

She brings over 25 years of experience in the beverage industry, holding senior roles at Bacardi, PepsiCo, and Lindt & Sprüngli.

KENYA - Naivas Supermarket has appointed of Andreas von Paleske as its new Chief Executive Officer (CEO).

Andreas succeeds David Kimani Mukuha, who has led the retailer through a period of significant expansion.

Von Paleske, who has been serving as Chief Strategy Officer since April 2017, brings over two decades of experience in retail and investment management across Africa, Europe, and other emerging markets.

During his tenure at Naivas, he has been instrumental in building institutional structures, improving governance, and driving growth initiatives that strengthened the company’s position in Kenya’s retail sector.

Since August 2022, von Paleske has also been serving as a Board Member of Naivas International, the holding company responsible for the supermarket’s regional expansion strategy and corporate oversight.

Before joining Naivas, von Paleske co-founded Africa Platform Capital LLP, a private equity firm that focused on consumer and healthcare investments across Sub-Saharan Africa.

Prior to that, he was Global Head of Consumer at Actis, where he managed investment operations in Africa, China, India, and Latin America between 2013 and 2016.

Most recently, she oversaw Bacardi’s operations across Northern Europe, Iberia, Greece, the UK, and Ireland, concluding her 12-year tenure with the company last month.

Ben Clarke, executive chairman of Vinarchy said: “Amanda is known for her commercial acumen, strong leadership, and passion for building premium brands and high-performing teams. Her blend of industry expertise, strategic vision, and people-focused leadership will be instrumental as we expand our EMEA footprint.”

Vinarchy was established in April by Australian Wine Holdco Limited (AWL), a consortium of international institutional investors.

FanMilk West Africa appoints Lio Parent as Managing Director

WEST AFRICA –

FanMilk has appointed Lio Parent as its new Managing Director of its operations in Togo, Côte d’Ivoire, and Benin.

In his previous role, he was the Managing Director of FanMilk Ghana.

According to the company, throughout his tenure at FanMilk, Lio has exemplified innovation and strategic growth, backed by a proven record in commercial strategy, digital transformation, and market expansion.

His deep experience in the fastmoving consumer goods (FMCG) sector, coupled with his passion for building high-performing teams, positions him well to lead and inspire excellence across these vibrant markets.

FanMilk also announced the appointment of Olakunle Olusanya as Director, General Secretary, overseeing operations in Nigeria, Ghana, Côte d’Ivoire, Benin, and Togo.

With nearly two decades of experience, Olakunle has proven adept in managing complex stakeholder relations and advancing corporate governance across West Africa during his career with Danone FanMilk.

Cosumar appoints Imad Ghammad as new CEO

MOROCCO – Cosumar, Morocco’s leading sugar producer, has named Imad Ghammad as its new Chief Executive Officer.

He succeeds Hassan Mounir, who is retiring for health reasons.

Imad Ghammad has been with Cosumar since 2006, advancing through several strategic positions. He began as Risk Management Manager until 2010 before joining the Management Committee and later serving as Director of Purchasing, Supply Chain, and Trading. In 2023, he was appointed Deputy CEO.

Throughout his tenure, Ghammad has played a central role in planning and implementing major transformation initiatives within the company.

Before joining Cosumar, Ghammad worked at EFJM between 2001 and 2005, gaining experience in research, development, and innovation. The Board welcomed his appointment, extending its best wishes and pledging its support as he steps into the leadership role.

Founded in 1929, Cosumar is Morocco’s leading sugar operator, managing the full value chain from raw material sourcing to production and distribution. The company operates across five agricultural regions and in Casablanca.

Uganda Breweries appoints Felicite Nson as new Managing Director

UGANDA – Uganda Breweries Limited (UBL) has appointed Felicite Nson as its new Managing Director, making her the first woman in the company’s 75-year history to lead one of Uganda’s most iconic and longest-standing brands. Ms. Nson takes over from Andrew Kilonzo, who has been named Managing Director of Kenya Breweries Limited (KBL), effective October 1, 2025.

Bringing with her more than 20 years of leadership experience across Africa, Ms. Nson has earned a reputation for delivering business growth and driving strategic transformation. She most recently served as Managing Director of Guinness Ghana Plc, where she had also held the role of Sales and Marketing Director from 2019 to 2023.

Welcoming her appointment, Jimmy D. Mugerwa, Chairman of the Board at Uganda Breweries Limited, said: “The board is delighted to welcome Felicite to UBL. Her appointment reflects our commitment to nurturing talent and strengthening leadership across our markets. This milestone demonstrates the strength of our succession planning and our continued investment in leadership development within Diageo. We are excited about the wealth of knowledge and experience Felicite brings to the business.”

Sanku appoints Mark Ocitti Ongom as President

EAST AFRICA – Sanku has appointed Mark Ocitti Ongom as its new President, effective October 1, 2025.

He brings over 28 years of professional expertise in strategic management, business operations, and regional growth across diverse industries.

The appointment follows his departure from East African Breweries PLC (EABL) in September 2025, positioning him to leverage his extensive leadership experience in advancing Sanku’s mission.

He holds an Honours degree in Statistics from Makerere University, an MBA from Heriot-Watt University in Scotland, and an Executive MBA from London Business School.

He is recognized for his peoplefocused leadership style and proven track record in fostering organizational development.

His transition to Sanku aligns with the organization’s emphasis on innovative, market-based solutions to combat hidden hunger, particularly through fortifying maize flour with essential micronutrients.

Sanku, founded in 2004 and headquartered in Westborough, Massachusetts, with operations in Tanzania and Kenya, aims to ensure every meal provides vital nutrients to mothers and children.

GULFOOD MANUFACTURING 2025

Setting the Stage for the Future of Food Manufacturing

Dubai prepares to host the world’s largest food manufacturing gathering. With a recordbreaking 32% show growth from 2024, Gulfood Manufacturing 2025 returns to the Dubai World Trade Centre from 4–6 November, marking its largest and most globally diverse edition to date. Driven by surging international demand and the rapid evolution of manufacturing technologies, the event unites 2,500 exhibitors from 79 countries across 21 halls, encompassing the full spectrum of the production value chain, including Ingredients, Processing, Packaging, Supply Chain Solutions, and Control & Automation.

This year's event comes with new national pavilions debuting from Korea, Japan, and Russia. The exhibition is expected to draw an unprecedented international audience eager to explore technologies that are transforming the food industry.

Powerhouses of Processing: Industry Leaders on Display

This year’s exhibitor roster unites the world’s most influential manufacturers and emerging technology disruptors, offering a comprehensive view of the industry’s future. Among the confirmed exhibitors are Tetra Pak (Sweden), renowned for its processing and packaging solutions; GEA Group (Germany), specializing in advanced processing machinery; and Bühler Group (Switzerland), a leader in milling and extrusion systems for grains and snacks. Marel (Netherlands) will showcase its high-performance food processing systems, while Intralox (United States) presents state-of-the-art conveyor and supply chain innovations.

The ingredients sector is equally strong, with powerhouses

such as ADM International, Brenntag, dsm-firmenich, FSL, Ingredion, Kerry MENAT DMCC, Robertet Middle East, Symrise, Tate & Lyle, CP Kelco (U.S.) highlighting hydrocolloids and stabilizers, DuPont Nutrition & Biosciences offering enzymes and cultures, and Symrise AG (Germany) bringing expertise in flavors and fragrances.

Packaging giants Krones AG (Germany) and Ishida Europe (U.K.) will display high-efficiency filling, weighing, and inspection systems tailored to evolving industry needs.

In snack production, Heat and Control (U.S.) and TNA Solutions (Australia) headline with complete frying, seasoning, and packaging lines. Additional highlights include Food Machinery USA with customized processing equipment and Nilfisk (Denmark), presenting hygiene systems that ensure plant efficiency and food safety

The list is not exhaustive; more players such as Husky, KHS, Middleby Middle East FZE, Rieckermann GmbH, Sidel, and more have confirmed their presence, redefining smart manufacturing.

Key sponsors include the Dubai World Trade Centre (event host and organizer), the Institute of Food Technologists (IFT) (technical knowledge partner), and UNIDO (United Nations Industrial Development Organization), championing sustainable industrial practices across the sector. Their collaboration underscores a shared vision for innovation, efficiency, and environmental responsibility in global food manufacturing.

The FoodTech Summit: Engineering Tomorrow’s Food Systems

A key highlight of Gulfood Manufacturing 2025 is the FoodTech Summit, a three-day conference that will bring together

over 100 speakers from leading food companies, research institutions, and investment firms. The summit will serve as a forum for discussing transformative trends reshaping food production, from digitalization and circular manufacturing to sustainability-linked finance.

Themes Driving the Future

The agenda has been designed around several forward-looking themes. Key topics will include Food Engineering Innovations, which address advances in energy-efficient processing and scalable production systems; and Metaverse-Powered Factories, exploring how digital twins and virtual simulations can enhance predictive maintenance and production planning. Next-Generation Food Safety sessions will focus on AI-driven monitoring systems, blockchain-based traceability, and modern quality control frameworks. Circular Ecosystems discussions will emphasize resource recycling, waste reduction, and closedloop production systems, while Sustainability-Linked Finance will examine how companies can align financial incentives with environmental goals.

Meet the Visionaries Behind the Dialogue

The FoodTech Summit brings together a diverse panel of global leaders whose collective expertise spans technology, sustainability, and strategy.

Confirmed speakers include Mark Minevich, President of Going Global Ventures and Strategic Partner at Mayfield; Alan Foy, Chairman and Founder of Venturewave; and Sean Sims, Vice President of Automation & Solutions at Tetra Pak. From the sustainability front, Varun Raheja, Founder and Director of

Raheja Solar Food Processing, will highlight renewable energy integration in food production. Manish Roy, Vice President at Food Specialities Limited, will discuss advanced ingredient applications driving efficiency and nutrition.

Other prominent names include Priti Pal (Symrise AG), Walid Bakr (Bühler Group), Iain Beck (dsm-firmenich), Jamil Haddad (Al Bayader), and Charles Brand (Tetra Pak Group).

Further expertise comes from Kojo Brifo (Freddy Hirsch), Ahmed Lokman (Mars), Olga Bezukladova (Givaudan Taste & Wellbeing), Stuart Rigby (DC Norris & Company), Hein Timmerman (Diversey/EHEDG), Omar Taia (Tate & Lyle), Swapneel Patwardhan (Americana Foods), and Anshu Gupta (APCO MENA). Together, these thought leaders will address the intersection of technology, investment, and consumer demand, offering attendees actionable insights into the future of food production.

Innovation in Action

Complementing the exhibition, Innovation Tours will run daily throughout the event, offering visitors guided access to live demonstrations of breakthrough packaging, preservation, and processing technologies.

Scheduled from 11:00 AM to 12:00 PM and 3:00 PM to 4:00 PM, the tours will depart from the Innovation Tours Help Desk in the Al Wasl Foyer. These curated experiences allow food professionals to engage directly with exhibitors, explore nextgeneration technologies, and identify solutions that can elevate their operational capabilities.

You can't miss this!!

BIGI FLEX SAUSAGE ROLL

Rite Foods

Rite Foods Limited has launched a new product into the Nigerian snack segment with the introduction of the Bigi Flex Sausage Roll.

Bigi Flex contains more beef content compared to existing sausage rolls, with each bite offering a stronger taste designed to connect with changing consumer preferences.

The product is positioned to attract younger consumers, particularly Gen Zs and young adults, who are increasingly seeking variety and adventurous food options.

FARMER BROWN NAKED RANGE

Rainbow Chicken

Rainbow Chicken Limited has introduced a new product line, the Farmer Brown Naked Range.

According to the company, the new individually quick-frozen (IQF) portions have been designed to alleviate the recurring issue of empty shelves during busy shopping periods.

The portions are trimmed to remove excess fat and skin, come from cage-free chickens fed a vegetarian diet, and are lightly brined to improve texture.

www.rainbowchickens.co.za

STING ENERGY DRINK

Pepsi Kenya: SBC

Pepsi Kenya, through its bottling partner SBC Kenya, has launched Sting Energy, a premium energy drink aimed at Kenya’s rapidly growing base of ambitious consumers.

“We saw a gap in the market for a high-energy drink that’s both accessible and aspirational,” said Baker Muganda, CEO of Pepsi Kenya.

Sting Energy debuts with two variants: Red Rush (“Ignite Your Power”) and Gold Rush (“Elevate Your Energy”), both sold in 330ml bottles at a retail price of Kes 50 (US$0.39).

www.sbckenya.com

PURA Beverages

A Challenger Brand Setting Global Standards in Healthy Refreshment

By Martha Kuria

PURA HAS CONSISTENTLY CHALLENGED TRADITIONAL BEVERAGE CATEGORIES BY INTRODUCING NATURAL, LOW-SUGAR, AND PRESERVATIVE-FREE DRINKS THAT DELIVER ON TASTE AS MUCH AS ON HEALTH.

The global soft drinks market is one of the most competitive and rapidly evolving segments in the food and beverage industry, projected to reach a value of USD 1.1 trillion by 2024, according to data analytics company Euromonitor International. For decades, the sector was dominated by sugar-heavy sodas and legacy brands that shaped consumer habits worldwide. Yet, shifting lifestyles, rising health consciousness, and growing scrutiny around sugar and artificial additives have transformed consumer expectations, sparking demand for beverages that deliver both wellness and enjoyment. Against this backdrop, South Africa-based PURA Beverage Company has emerged as a bold disruptor. In less than a decade, the Cape Townbased startup has evolved into a globally influential player. Speaking to Food Business Middle East & Africa Magazine, Dominic Malan, Commercial Director at PURA Beverage Company, explains how the brand has consistently sought to disrupt traditional beverage categories by offering natural, preservative-free, and low-sugar drinks. “We set out to create a soda that was truly different, low in sugar, naturally flavored, and free of colorants, because consumers no longer want to choose between taste and wellness.”

STRATEGIC POSITIONING

Founded in 2017 by Greig Jansen, a former executive at Coca-Cola Beverages Africa, The PURA Beverage Company was established to meet the rising demand for healthier

soda alternatives. Recognizing the dominance of high-sugar, artificially formulated beverages in the market, Jansen identified an opportunity to create a product that combined wellness with taste. This led to the launch of PURA Soda, positioned as a premium brand offering low sugar content, natural flavors, and free from colorants and preservatives.

From inception, PURA has embraced a challenger brand identity, demonstrating that consumers need not compromise on flavor to make healthier choices. “We launched PURA Soda as a world-class contender in the ‘better-for-you’ beverage category, by delivering a soda to consumers that is low-sugar, naturally flavored, and colorant-free, ultimately balancing taste with wellness,” Malan explains. This proposition quickly gained traction in South Africa, where the brand has established itself throughout the country.

Building on this domestic success, PURA has expanded its footprint to more than 13 international territories, including Namibia, the Middle East, the United Kingdom, wider Africa, and the United States. In the U.S., the company has established a formal operating structure, including a legal entity, head office, and warehousing facilities, measures that enhance its credibility with trade partners and improve responsiveness to market dynamics.

EXPANDING THE PORTFOLIO IN A HEALTH-CONSCIOUS MARKET

According to the latest data from Grand View Research, the

global non-alcoholic beverage market (excluding coffee, tea, and dairy-based drinks) is projected to grow at a compound annual growth rate (CAGR) of 6.0% between 2024 and 2030, reaching an estimated value of USD 2.1 trillion by the end of the decade. Anticipating this shift nearly a decade ago, PURA Beverage Company recognized early the growing consumer demand for health and wellness-driven products, long before sugar reduction became an industry standard.

Tapping into this trend, PURA has consistently challenged traditional beverage categories by introducing natural, lowsugar, and preservative-free drinks that deliver on taste as much as on health. In doing so, the company has positioned itself as a pioneer in reimagining the classic soda, aligning its portfolio with global wellness trends while reshaping consumer expectations of refreshment.

The portfolio spans three lines: PURA Hydration, a sports and lifestyle drink designed for performance and recovery without the excess sugar typical of the category; PURA Kids, a fun yet responsible option tailored to younger consumers and parents seeking better choices with lower sugar content for children; and PURA Soda, the company’s flagship category. The Soda flavors include Cranberry (vibrant and tangy), Seville Orange (zesty citrus), Ginger & Lemon (sharp and invigorating), Cucumber & Lime (light and crisp), Lemon & Elderflower (floral and balanced), and Pomegranate (bold and juicy). In 2025, PURA expanded this lineup with new additions such as Mixed Berry, Watermelon, Peach, and Lemonade, as part of a refreshed beverage offering launched in July. These introductions, including targeted U.S. launches for sodas and kids’ drinks in September, have broadened consumer appeal and driven sales growth.

The drinks also serve as low-calorie mixers, aligning with a cultural shift toward reduced alcohol consumption. In this way, PURA has become more than a soda brand, it is a catalyst for change in how consumers perceive and enjoy soft drinks.

THE STRUCTURE BEHIND THE BRAND

The organizational structure behind this rapid growth is deliberately lean and efficient. PURA relies on three manufacturing partners based in Cape Town, Johannesburg, and Durban to produce its stock, enabling the company to focus on its core strengths of brand building, strategy, and innovation. Its head office in Cape Town employs only twentyseven full-time staff, but this small, agile team ensures quick decisions, strong execution, and a purpose-driven culture free from the burden of unnecessary overheads. Malan highlights that this efficiency is one of PURA’s greatest strengths, enabling it to adapt and move quickly in highly competitive markets.

The leadership team is equally significant in shaping the company’s trajectory. Founder and CEO Greig Jansen provides the overarching vision that guides the business. He is supported by Global Commercial Director Georgia Beverakis, who drives international expansion, and by Finance & Analytics Lead Michelle Tayler-Smith, who brings data-driven insight and

financial discipline to the company’s decisions. Malan himself ensures global marketing consistency and brand alignment, while regional operations are managed by experienced leaders such as Timo Cooper and Christian Els. Communications, partnerships, and events are directed by Lee-Ann Caboz, and Wayne Davison oversees financial efficiency. This complementary team has provided PURA with the leadership depth needed to scale globally while maintaining the integrity of its brand promise.

BREAKING BOUNDARIES WITH A BOLD MARKETING PLAYBOOK

PURA Beverages has transformed itself into a globally audacious brand with a footprint that spans multiple continents, built on a marketing strategy that combines the best of both traditional and unconventional channels. In South Africa, the company enjoys nationwide distribution through leading retailers such as Pick n Pay, Spar, Checkers, Food Lovers Market, Massmart, and Clicks, reinforced by strong e-commerce and direct-to-consumer platforms that allow it to connect directly with health-conscious consumers. Beyond its home market, PURA relies on partnerships with premium distributors and retailers to establish credibility and scale with agility, ensuring its brand message carries weight in diverse geographies.

Uniquely, PURA targets high-influence lifestyle segments, such as sports and wellness communities, to amplify its “better-for-you” messaging. “PURA Beverages has grown into a globally audacious beverage brand. What makes PURA truly unique is the way we enter markets differently from conventional beverage players,” Malan describes.

REDEFINING WHAT REFRESHMENT TASTES LIKE

Research and development (R&D) is integral to PURA’s operations, structured as a consumer-focused, scientifically rigorous, and iterative process to align with emerging trends. PURA has consciously avoided the use of excessive sugars, artificial sweeteners, and synthetic additives, instead relying on minimal amounts of pure cane sugar combined with natural flavors to deliver authentic taste. As Malan explains, the company is committed to reinventing refreshment for the modern consumer by staying true to simplicity and authenticity. This approach resonates strongly with its audience and forms the basis of its philosophy, encapsulated in the lifestyle slogan “Live a Little PURA,” which promotes balance, responsible choices, and the idea of enjoyment without guilt.

RECOGNITION DRIVING GLOBAL MOMENTUM

The past five years have been marked by significant recognition for the company’s achievements. In 2019, Pura was voted the best-tasting non-alcoholic beverage, and in 2020, it won product of the year for innovation in the cold beverage category. The brand has continued to gain international recognition, with significant traction in the United States market. In April 2025, PURA was honored with the Global Excellence in Beverage

Innovation Award from Global Brands Magazine. Its products have consistently performed well at the Aurora International Taste Challenge, and in September 2025, the Pomegranate flavor received the Food&Home Best in Food Award, further proof of its commitment to innovation and taste excellence. These accolades, as Malan notes, affirm the company’s vision and motivate the team to continue pushing boundaries in the global beverage category. “These awards keep us motivated to continue our commitment to deliver global innovation within our product category, and affirms our vision to deliver to consumers what they want and need,” Malan reflects.

A major turning point came with a R260 million (US$14 million) investment secured in September 2025 from a global firm managing a US$2 billion portfolio. This capital injection is being used to accelerate expansion in the United States, enhance marketing efforts, and secure new retail listings. Already, the investment is enabling scaled production and broader distribution, which are driving stronger financial performance.

COMPLIANCE AND SUSTAINABILITY

PURA upholds stringent standards through certifications such as ISO 22000 for Food Safety Management and HACCP, which have enhanced consumer trust, facilitated market access, and improved operational efficiency. According to the company, it prioritises local sourcing to support regional manufacturers. However, PURA cites challenges in logistics, particularly in African markets, where poor road, rail, and freight infrastructure create logistical hurdles. Malan acknowledges these difficulties but points to careful planning with logistics partners as a way to minimize the impact. The company advocates for infrastructure improvements by relevant authorities to mitigate these industry-wide issues, which are less prevalent in more developed international markets.

Beyond safety, sustainability permeates PURA’s value chain, from ingredient procurement to packaging, with initiatives focused on water efficiency, energy conservation, waste reduction, and sustainable solutions. The company revealed that its commitment extends beyond product formulation to environmental responsibility, with 100% recyclable packaging and sustainable practices integrated into its operations. This holistic strategy has not only differentiated PURA in a crowded sector but also established it as a thought leader in promoting healthier, more conscious refreshment options that are sustainably produced. “Sustainability is embedded in PURA’s value chain, from ingredient sourcing to production and packaging,” Malan affirms.

BEYOND THE BOTTLE: A BRAND WITH PURPOSE

Beyond commercial success, PURA integrates social and economic development into its core operations. Internally, the company cultivates a growth-oriented culture, offering employees opportunities for cross-disciplinary development and global exposure, while prioritizing diversity and inclusion. Externally, PURA engages in community initiatives, such as

its partnership with the DSV SHIFT Academy, founded by cycling legend Malcolm Lange, where it serves as the exclusive hydration sponsor for talented youth from under-resourced areas. “At PURA Beverages, we believe that business success and social progress are inseparable. We see our role not just as a beverage company, but as a catalyst for sustainable choices that are better-for-you, better for the planet, and better for the communities we operate in,” Malan emphasizes.

Additional corporate social responsibility efforts include supplying products to running crews, supporting alcohol-free events to promote responsible enjoyment, and collaborating with local craftsmen for promotional items used at trade shows and events.

SHAPING THE NEXT WAVE OF REFRESHMENT

Looking ahead, The PURA Beverage Company is positioning itself at the forefront of the next evolution in the beverage industry, where functionality, sustainability, and plant-based innovation are redefining consumer expectations. With health-conscious lifestyles becoming mainstream, PURA sees enormous potential in functional beverages that go beyond refreshment to offer added benefits such as hydration support, energy, and wellness enhancements. At the same time, the company is closely exploring plant-based formulations that answer the growing demand for natural, clean-label alternatives.

This move reflects not just a product strategy but also a broader commitment to authenticity and simplicity, values that have defined PURA since its inception. Equally, the company is investing in eco-friendly packaging as part of its drive to minimize its environmental footprint. With global concern over waste and single-use plastics continuing to rise, PURA is prioritizing innovations that enhance recyclability, reduce carbon impact, and contribute to a circular economy. Malan emphasizes that the company’s future lies in leading the betterfor-you beverage category on a global scale by “leveraging R&D, digital engagement, and strategic partnerships.”

Trends in Energy Drinks Innovation Across Africa Continent Energizing the

By Francis Watari

Energy drinks, known for boosting energy and alertness, have become increasingly popular worldwide, especially in Sub-Saharan Africa. Since their origins in 1962, the ED market has expanded significantly, driven by global brands like Red Bull and more affordable local alternatives. Once a rare and mostly seen with night workers and gym lovers, energy drinks are becoming a part of everyday life. They have become a favorite for Africa’s young, fast-moving population. With the continent’s population expected to reach 2.5 billion by 2050, and more than half under 25, the demand for quick energy boosts is growing fast.

Mordor Intelligence estimated the Africa’s energy drink market to be worth US$3.34 billion in 2024, with South Africa holding the largest share. According to Research and Markets, the functional beverages industry in South Africa had a total revenue of US$1.22 billion in 2022, and is anticipated to grow at 7.9% CAGR, hitting US$1.78 billion by 2027.

Meanwhile, Nigeria is experiencing the most rapid growth in the energy drinks market with a projected 14.14% CAGR. In 2023, Nigeria consumed the most traditional energy drinks, accounting for 56.15% of volume share across the continent. This rise comes from more people living in cities, working longer hours, and wanting drinks that fit their busy lives.

TRENDS DRIVING GROWTH OF ENERGY DRINKS

Youthful Population and Urbanization

The growth of energy drinks in Africa has seen a huge boost from young people living in cities. A high population of people in cities comprises a youthful population between 18 and 35 years old who spend hours commuting, studying, and working long hours. They want something quick to keep them awake and alert.

In South Africa, sales went up sharply from 2021 to 2024, with the market growing from US$1.39 billion to a projected US$2.49 billion by 2030. Nigeria, with a median age of 19.4, buys almost half of the traditional energy drinks in Africa. Egypt and Kenya are also showing fast growth as incomes rise. The increasing usage of social media as a marketing tool has seen the sale of energy drinks spiral. People in Johannesburg,

Accra, and Nairobi post about their favorite drinks and even create online challenges around them. Energy drink brands are also becoming hydration partners for different local football clubs, with some sponsoring local leagues.

Worldwide, the energy drink market reached US$79.39 billion in 2024, but Africa’s growth rate is higher than most regions. Many African consumers are also changing what they want. A 2020 survey by Mordor Intelligence found 20 percent of people in big cities in Egypt, Kenya, and South Africa prefer natural or organic energy drinks rather than artificial ones.

Local Flavours and Traditional Ingredients

One of the biggest changes in African energy drinks is the use of local flavors and plants. Drawing inspiration from the rich heritage of African botanicals and natural ingredients is an emerging trend of products “designed in Africa, for Africa, by Africans” that incorporate known local ingredients. Recent launches include supplements, skincare, cosmetics and other food and beverage products infused with traditional African ingredients. This draws great appeal for consumers seeking functional beverages that feature plant-based or natural ingredients while differentiating from global offerings.

In 2022, South Africa brand Score launched its umhlonyane-flavoured variety in addition to its guarana- and fruit-flavoured drinks. Umhlonyane, or African wormwood, is a popular local herb known for its medicinal benefits that help with immunity and relieving indigestion, colic and loss of appetite. It also has anti-inflammatory, antiseptic and antidepressant properties.

In Kenya, Bidco’s Reaktor contains Ginseng and B vitamins, which provide energy and support the nervous system. Meanwhile in Nigeria, Ooni of Ife’s new Tingo Electric energy drink blends Yoruba-inspired ingredients. These drinks are not just different; they are building loyalty among young people who want something that feels authentic and homegrown.

THE

GROWTH OF ENERGY DRINKS IN AFRICA HAS SEEN A HUGE BOOST FROM YOUNG PEOPLE BETWEEN 18 AND 35 YEARS OLD WHO SPEND HOURS COMMUTING, STUDYING, AND WORKING LONG HOURS.

Besides local flavours, Kerry’s 2024 Taste Charts for South Africa show that marula, black cherry, blood orange, cookies and cream, and clementine are trending while key flavours such as passionfruit, strawberry, naartjie, litchi and watermelon have established themselves as crowd favourites.

A Shift Towards Healthier Energy

Energy drinks have long been criticized for being high in sugar and causing nervousness. But many African companies are changing that. They are making drinks with less sugar, natural caffeine, and added nutrients. Kabisa, made by the Lesotho-based Mutalo Group, uses beet sugar and B-vitamins for a smoother energy lift and is now sold in more than 50 countries. In South Africa, Knox, launched by UFC fighter Dricus du Plessis, offers a sugar-free option with natural caffeine for athletes and gym-goers.

In Kenya, Meru University developed a Muguka-based energy drink that uses local plants as stimulants in a more controlled way. Other brands are adding herbs like ginseng and L-theanine, which is found in tea, to promote calm focus instead of jitters. Recently introduced Sting energy by Pepsi adds electrolytes to keep people hydrated, while Coca-Cola’s

Energy uses natural caffeine to promote balanced energy. The result is a growing market for healthier energy drinks. In South Africa alone, functional beverages (drinks with extra benefits like vitamins or hydration) are expected to reach US$1.78 billion by 2027, growing almost eight percent each year.

A Growing Gaming Industry

Africa is seeing a boom in its gaming sector. According to a study by game analytics company Newzoo and South African gaming platform Carry1st, the number of gamers in subSaharan Africa tripled from 77 million in 2015 to 186 million in 2021. The report named Nigeria, South Africa, Ethiopia, Kenya and Ghana as the top five gaming markets. Professional gamers are known to take supplements and vitamins to enhance their performance, seeking products that boost stamina and immunity, support good vision, and help maintain focus and concentration.

While some global brands such as Booster Gaming from the UK, Gamers Only from Germany, and Hell Gamer Edition from Hungary have begun to target gamers, the market remains underserved. Kerry’s research shows a lack of products designed to cater to this emerging consumer segment looking for functional beverages that can enhance mental vitality and alertness. For industry players, filling the market gap can be a match made in heaven.

Expanding Retail Infrastructure and Rising Disposable Income

The rapid development of modern retail infrastructure is significantly driving market accessibility. According to the African Retail Report 2023, modern retail penetration increased by 43% between 2021-2023, with over 2,500 new supermarkets and convenience stores opened across major African markets. Additionally, e-commerce platforms reported a 65% increase in energy drink sales in 2023, indicating changing consumer purchasing patterns and improved product accessibility.

Africa is also recording an expanding middle class and increasing disposable income levels are fueling energy drink consumption. Consumer spending power in major markets like Nigeria, Kenya, and South Africa has grown by 28% between 2020-2023, with the World Bank projecting a further increase of 45% by 2026. This economic growth directly correlates with a 32% increase in energy drink sales across major African markets.

CHALLENGES ON THE HORIZON

The growth of energy drinks in the African market has not been without challenges. Some products have very high caffeine levels (up to 200 milligrams per can) which health experts say could be harmful for young people. South Africa has proposed new rules for 2025 to include clear “high caffeine” labels and possibly age restrictions. Other regions, like the UAE, already ban energy drink sales in schools. The British government also recently proposed the ban of energy drinks to children under

the age of 16. If African countries follow with similar laws, the growth of energy drinks market could be heavily affected as a sizeable part of the market falls within this age group.

Sugar is another concern. With rising rates of obesity, especially in South Africa, governments may introduce taxes or limit advertising to young people. Economic slowdowns could also affect how much people spend on premium drinks. Still, many companies are responding by lowering sugar, using natural ingredients, and preparing for stricter rules.

Additionally, the lack of uniform regulations across African countries poses a significant challenge to the energy drinks market. Varying standards on product labeling, ingredients, and marketing strategies often lead to confusion among manufacturers and consumers. Some countries have strict regulations regarding caffeine content and health warnings, while others have minimal oversight, creating barriers to consistent product development and market entry.

THE ROAD AHEAD

Energy drinks a huge potential for growth in the African beverage industry. By 2030, Africa’s energy drinks could make up 10 percent of the global market, with African ingredients and flavors reaching shelves worldwide. The energy drinks market thrives due to their affordability and accessibility due to the rise of local manufacturers that makes the drinks easily available even in the informal markets.

However, the region’s regulatory frameworks are weak, with inconsistent labeling standards, no age restrictions, and ineffective taxation. Learning from global best practices such as targeted taxes, stricter labeling, and marketing bans could help address the challenges associated with consumption. Collaborative efforts between governments, industry players, and public health organizations are essential to mitigate health risks and promote responsible consumption. FBMEA

Africa's Poultry Surge Investments

Igniting a Protein Revolution for Tomorrow

By Nicholas Ng’ang’a

Poultry is no longer a minor player in Africa’s agricultural and protein scene. It’s fast becoming the continent’s most accessible source of animal protein, a key driver of rural jobs, and a magnet for agribusiness investment. Growing cities, better incomes, and changing diets are fuelling steady demand for chicken and eggs, with experts predicting continued growth beyond 2025. While poultry consumption across Africa is rising with population growth and urbanisation, it still trails the global average.

People are eating more chicken than before, but far less compared to regions like Oceania. In 2022, Africa’s poultry industry was valued at over US$4.9 billion for eggs and US$14.4 billion for chicken meat, led by strong production in North and South Africa. The overall African poultry industry is currently valued at approximately US$25 billion and is projected to

experience a compound annual growth rate (CAGR) of 4.7% over the next decade.

POULTRY POWERHOUSES IN AFRICA

Leading markets driving this expansion include South Africa, Nigeria, Algeria, Ethiopia, and Morocco, with Egypt leading in poultry meat production at an estimated 2.6 million metric tons annually, followed by South Africa at approximately 1.65 million metric tons projected for 2025, and Morocco at around 653,000 metric tons in 2024 with continued upward trends. Collectively, Egypt, South Africa, and Morocco account for nearly 64% of Africa’s poultry meat output. Other notable producers include Nigeria (up to 1.5 million metric tons, though domestic supply meets only about one-third of demand), Algeria with 275,000 metric tons, Tunisia (242,000 metric tons), Kenya (110,000 metric tons), Mozambique (152,784

metric tons of chicken meat in 2023/2024), Malawi with exports reaching US$10 million in 2024, and Ghana (50,482 metric tons of chicken meat in 2023).

UNLOCKING AFRICA’S POULTRY POTENTIAL IN THE ERA OF GROWTH

African investors are pouring more money into poultry, signalling strong confidence in the sector’s growth. In early October, British investment firm AgDevCo approved a US$10 million loan to Hybrid, one of Zambia’s top integrated poultry producers. The funds will finance a new, modern slaughterhouse designed to boost production for both local consumption and regional exports, according to an AgDevCo statement.

That same month, Norway’s state-owned investment fund, Norfund, committed US$21.7 million in equity to Société Ivoirienne de Productions Animales (SIPRA), a leading poultry company based in Abidjan. SIPRA operates a fully integrated system that encompasses feed production, hatcheries, farming, processing, and retail. The new funding will expand its production capacity to serve markets across West Africa. Part of the investment will go into upgrading its facilities with advanced processing technology, digital management systems, and improved farming methods.

In September, the Tanzania Agricultural Development Bank (TADB) announced support for a large-scale egg-laying factory in Kigoma

Region. The facility, operated by Mayai Ltd and owned by investor Rupinder Sandhu, is among the biggest in the Western Zone. About 80 percent of the project’s budget is financed through TADB loans, according to the bank’s business development officer, Patrick Kapungu.

In Kenya, poultry farming is also gaining traction. In Nakuru County, poultry meat production now generates over US$3.7 million annually through a county-backed programme for small-scale farmers. The project also produces more than 67 million eggs each year, valued at roughly US$6.6 million. It supports 3,000 groups, including women, youth, and people with disabilities, by providing chicks, feed, incubators, and veterinary services. The county has invested over US$197,000 in the initiative to help farmers access wider markets.

The African Development Bank (AfDB) committed US$33 million through the PROCAVA program in Mozambique to enhance infrastructure such as feed mills, hatcheries, and processing facilities. In Ethiopia, the World Bank-supported Livestock and Fisheries Sector Development Project (LFSDP) is empowering vulnerable groups, including disabled farmers, through poultry farming initiatives to improve incomes and food security. These investments underscore the sector’s attractiveness.

VALUE CHAIN OPPORTUNITIES AND BOTTLENECKS

While Africa’s poultry sector is expanding rapidly,

FEED ACCOUNTS FOR AS MUCH AS 70% OF POULTRY

PRODUCTION COSTS ACROSS AFRICA, MAKING IT THE BIGGEST FACTOR INFLUENCING PROFITABILITY.

its growth is constrained by deep structural inefficiencies along the value chain. From feed production to market access, each stage presents both a challenge and an opportunity for targeted investment.

Feed accounts for as much as 70% of poultry production costs across Africa, making it the biggest factor influencing profitability. Yet, affordable, high-quality feed remains hard to access. Most of the feed used in sub-Saharan Africa relies on maize and soybean meal, crops that also compete with human food needs and industrial uses. The feed industry also faces persistent quality and supply issues. Many farmers mix their own feed using low-grade ingredients or buy from informal mills with little oversight. The result is poor feed conversion, slower bird growth, and higher overall costs. Limited local processing of raw materials only deepens the problem, trapping smallholders in a cycle of inefficiency. The Africa Poultry Feed Market is expected to reach USD 14.48 billion in

2025 and grow at a CAGR of 3.80% to reach USD 17.45 billion by 2030, highlighting opportunities in feed innovation. Financing remains another major obstacle. Despite being the backbone of poultry production, SMEs struggle to secure credit. High interest rates, limited collateral, and banks’

reluctance to lend to agriculture all restrict investment. Many lenders still consider poultry a risky venture, preferring shortterm trade financing over long-term production loans. This leaves producers with little capital to upgrade technology, expand hatcheries, or improve feed and processing capacity.

TACKLING INFRASTRUCTURE BOTTLENECKS IN AFRICA’S POULTRY SECTOR

Processing and cold chain infrastructure remain another major bottleneck. According to research by Daniel E. Mush, Africa loses up to 40% of perishable food due to inadequate cold storage and transport. Although live bird markets still dominate urban sales, demand for processed and packaged chicken is rising fast, driven by a growing middle class and expanding fast-food chains. However, few producers have access to modern slaughterhouses, refrigeration, or reliable cold transport. Weak logistics and poor storage facilities lead to high post-slaughter losses, restricting access to wider markets, particularly for small and medium enterprises. In remote or landlocked areas, bad roads and unreliable power make it even harder to move poultry products efficiently.

Policy uncertainty further compounds these issues. Sudden import bans, shifting tariffs on feed ingredients, and weak enforcement of veterinary standards create an unpredictable environment for investors. The absence of harmonised regional standards also makes cross-border trade cumbersome and costly. Additional challenges include inadequate grain production, shortages of day-old chicks, disease prevalence, low biosecurity, feed import dependency, infrastructure deficits, and outbreaks like avian influenza, which caused over US$100 million in losses in South Africa in 2021.

THE ROAD AHEAD: SUSTAINABLE AND INCLUSIVE INVESTMENT MODELS

Africa’s poultry industry is at a defining moment. Demand is strong, cities are growing, and private investment continues to rise. The foundations are set, but long-term success will depend on how well the sector combines growth with sustainability, inclusion, and resilience. Future investments must look beyond profit to build systems that uplift small producers, protect the environment, and encourage regional cooperation.

Integrating Smallholders into Commercial Value Chains

Smallholder farmers produce most of Africa’s poultry but often operate in isolation with limited access to quality inputs, training, and markets. Bringing them into structured value chains is vital for inclusive and stable growth. Models such as contract farming, cooperatives, and out-grower schemes are already showing promise in linking small farmers with processors and feed suppliers.

These arrangements help farmers access better chicks, feed, and veterinary support, while guaranteeing markets for their products. For integrators, the benefit lies in reliable supply and lower production risk. However, fair contracts, transparent pricing, and strong technical support are crucial for success. Continued investment in farmer training, digital traceability, and data-led production planning will ensure smallholders are active partners in the continent’s poultry expansion, not just suppliers.

GREEN INVESTMENT AND CIRCULAR ECONOMY OPPORTUNITIES

Sustainability must become a core part of Africa’s poultry growth. Feed, energy, and waste systems all present opportunities for green innovation. Investors who embrace circular economy models, converting waste into value and integrating renewable energy into production, will gain longterm competitiveness and easier access to green financing. With global attention turning toward climate-smart agriculture, such approaches can also unlock carbon credit opportunities and attract sustainability-focused funding.

PUBLIC-PRIVATE PARTNERSHIPS AND REGIONAL TRADE HARMONISATION

Private investors cannot transform the industry alone. Governments play a key role in shaping an enabling environment through better infrastructure, fair regulation, and regional trade support. Public-private partnerships are a proven way to combine expertise and funding, particularly in feed processing, vaccine production, and cold chain development.

Equally important is trade harmonisation. Africa’s poultry markets remain fragmented by inconsistent standards and veterinary rules. Aligning regulations under blocs such as ECOWAS, COMESA, and the East African Community would make regional trade smoother, strengthen competitiveness, and attract cross-border investment. FBMEA

TThe Flow Factor

Advancements in Pumps and Valves in the Food Industry

By Mary Wanjira

he food industry relies heavily on pumps and valves to manage fluid transfer, ensuring processes are efficient, hygienic, and compliant with stringent regulatory standards. These components are essential for handling diverse materials, from viscous pastes to thin liquids, in applications such as dairy processing, beverage production, and meat handling.

Recent advancements have focused on enhancing durability, reducing contamination risks, and improving operational efficiency amid the growing global demand for processed foods. According to a report by Markets and Markets, the food and beverage industry pumps market is estimated at US$11.34 billion in 2025 and is projected to reach US$13.84 billion by 2030, growing at a compound annual growth rate (CAGR) of 4.1%.

This growth is driven by factors including urbanization, rising consumer preferences for packaged goods, and the push for sustainable manufacturing practices. Similarly, the hygienic pumps and valves segment has expanded from US$2.23 billion in 2024 to US$2.33 billion in 2025 according to The Business Research Company.

DESIGNING FOR PURITY: VALVES THAT KEEP FOOD PLANTS CLEANER AND SAFER

Valves and pipes in the food industry have evolved to meet demands for precise flow control and enhanced sanitation. Hygienefirst designs, incorporating mixproof configurations, leakage detection, and CIP/SIP compatibility, form the foundation of contamination prevention, enabling simultaneous product and cleaning flows to cut cycle times by up to 90%, according to

Alfa Laval analyses. Crevice-free geometries, electropolished surfaces with Ra <0.8 µm, and pressure-balanced seats maintain compliance with 3-A and EHEDG certifications, critical in global dairy and meat sectors where crosscontamination risks cause up to 600 million illnesses annually, per WHO data.

Juhayna Food Industries, for instance, an Egyptian dairy processor handling 400,000 liters of milk daily for cheese and yogurt export reported that corrosion in CIP return lines led to pinhole leaks and contamination costing US$200,000 per incident in 2024, with 304L steel failing within six months.

In mid-2025, the company upgraded to AL-6XN alloy piping and GEA mixproof double-seat valves with leakage sensors that auto-isolate at 0.1 bar differentials. The redesign eliminated dead legs and strengthened CIP protocols using ultrasonic detection. Within three months, failures dropped to zero, asset life extended fivefold, and costs reduced to US$120,000 annually, while yield improved 18% through uninterrupted changeovers.

HOW DATA AND AI ARE PREVENTING FOOD PLANT DOWNTIME

Automation integration represents a major advancement in modern food processing, with programmable logic controllers (PLCs) enabling remote monitoring and predictive maintenance to detect issues such as misalignment or turbulence. Internet of Things (IoT) connectivity allows real-time data transmission on parameters such as temperature and flow rates, facilitating proactive interventions.

HYGIENE-FIRST DESIGNS, INCORPORATING MIXPROOF CONFIGURATIONS FORM THE FOUNDATION OF CONTAMINATION PREVENTION, ENABLING SIMULTANEOUS PRODUCT AND CLEANING FLOWS

Additionally, variable speed drives (VSDs) enhance energy efficiency by adjusting operations to actual demand, contributing to sustainability goals. According to Factory AI’s 2025 projections, the integration of IoT sensors, AI analytics, and digital twins enables processors worldwide to achieve up to 50% reductions in unplanned downtime. This digital approach minimizes maintenance costs, often accounting for 5–10% of total production expenses, and enhances food safety by preventing contamination arising from equipment malfunctions.

For example, Al Rawabi Dairy Company, a major UAEbased manufacturer processing over 200,000 liters daily, faced recurrent pump failures in centrifugal units transferring pasteurized milk, resulting in 15% annual downtime and US$500,000 in losses. Partnering with a local digital solutions provider in early 2025, the firm deployed NanoPrecise’s AI platform, retrofitting 50 pumps with non-invasive sensors capturing vibration, temperature, and flow data.

Machine learning models established operational baselines within two weeks, predicting bearing fatigue 21 days in advance. As a result, downtime dropped 42%, maintenance costs fell 28% to US$150,000 annually, and product yield improved 12% through optimized run times.

LEAK-FREE INNOVATION: MAGNETIC DRIVES TRANSFORM SANITARY PUMPING

Globally, sealless and magnetic-drive pumps have transformed fluid handling in the food sector by eliminating mechanical seals, reducing leak risks by over 90%, and ensuring compliance with FDA and EU hygiene regulations. These designs, leveraging magnetic coupling for torque transmission across a containment barrier, are highly effective in transferring corrosive or viscous media such as fruit concentrates and edible oils without contamination.

UN’s Sustainable Development Goals.

For instance, adopting Finish Thompson’s DB Series magnetic-drive pumps, 25 units were installed across extraction lines featuring neodymium magnets for 15% higher torque and AISI 316L containment shells resistant to chloride attacks from desalinated water rinses. The sealless design required no shaft alignment and integrated seamlessly with tri-clamp fittings. Post-installation, leaks ceased entirely, energy use declined 18%, and throughput rose 25%, achieving payback in just 14 months.

ENERGY EFFICIENCY AND INTEGRATED DRIVE CONTROLS

IN NUMBERS

30% AMOUNT OF ENERGY CONSUMED BY PUMPS IN FOOD PROCESSING

According to EIN Presswire, this technology segment is projected to grow from US$2.5 billion in 2024 to US$1.39 billion by 2035, driven by its zero-emission design philosophy. By minimizing fugitive losses, which account for 20% of industrial spills, and extending equipment life by 50%, magnetic-drive pumps exemplify sustainable engineering.

In applications ranging from brewery transfers to sauce metering, magnetic drives handle viscosities up to 10,000 cP, while supporting dry-run capabilities aligned with the

Energy efficiency through VSDs and pump optimization has become a cornerstone of modern food manufacturing. Pumps consume roughly 30% of total electricity in food processing, and optimizing them can reduce consumption by 20–50%, according to ABB. Integrated controls combining VFDs with CFD-modeled impellers prevent cavitation and throttling, aligning with corporate net-zero pledges.

This shift embodies a philosophy of resource harmony, where precision engineering delivers both economic and environmental benefits. Grand View Research projects US$667.15 million in MEA positive displacement pump growth by 2030 as the region embraces these technologies.

A case in point is Kalamba Fruit Processing Plant in Kenya, which juices 300 tons of mangoes

weekly for export. Fixed-speed pumps once consumed 1,200 kWh daily, driving monthly electricity costs to US$8,000. Installing ABB VSDs on 20 centrifugal units, with PLC-linked transducers modulating speeds between 40–80 Hz, cut energy use by 29%, saving US$2,800 monthly and achieving ROI within nine months.

THE PUMP TECHNOLOGIES DRIVING AFRICAN PROCESSING GROWTH

Suppliers of pumps and valves have specialized in targeting key African food industry segments, which still faces infrastructure challenges, by developing customized pumps and valves that address specific needs in dairy, juice, and grain processing, ensuring hygiene, efficiency, and adaptability to local challenges. For global firms, they operate through local subsidiaries or partnerships, while regional companies focus on affordability and customization.

Centex Africa, based in South Africa, excels with centrifugal and self-priming pumps designed to process solids-laden materials like grains, ensuring reliability in facilities with inconsistent power, ideal for milling and juice production. Tapflo ZA offers progressive cavity pumps and hygienic valves, adept at handling delicate dairy products and viscous sauces, providing cost-effective solutions for

small-scale processors aiming to scale efficiently. KSB Pumps and Valves, operating in South Africa and Nigeria, delivers energy-efficient centrifugal pumps and industrial valves for high-volume beverage lines, seamlessly navigating power fluctuations to maintain productivity.

Watson-Marlow Fluid Technology Solutions provides peristaltic pumps for precise, contamination-free dosing in juice and dairy applications, perfectly suited for remote operations with limited technical support. Cyclone Industries supplies specialized pumps and robust sealing solutions for high-pressure food processing, such as sterile canning, with designs that withstand abrasive conditions. Pumps & Accessories distributes modular, food-grade pumps from Waukesha Cherry-Burrell and APV, enabling scalable systems for hygiene-critical dairy and sauce production. JB Pumps offers corrosion-resistant pumps for acidic juices and fermented beverages, supporting rural processors with portable, flexible units.

Alfa Laval Partners, including AE2C and Alpha Inox, provide hygienic pumps and valves with clean-in-place systems, optimizing butter and beer production while aligning global standards with localized expertise. These advancements collectively enhance efficiency, reduce losses, and propel Africa’s food industry toward a sustainable future. FBMEA

The Rise of Dry Ports in Africa

A Missing Link in Food Security and Trade Competitiveness

By Fridah Chepkoech

Trade performance can be measured by how effectively a country’s systems link production to consumption and how efficiently goods move from origin to market. Across Africa, one structure has become central to that connection: the dry port. These inland logistics hubs extend the reach of seaports into the continent’s interior, consolidating cargo, streamlining customs, and integrating rail and road transport. Their rise reflects a broader shift toward regional trade efficiency and the growing urgency to reduce logistics costs that undermine competitiveness.

For food systems, this infrastructure change is not marginal. High transport costs, weak storage, and delays at congested ports continue to raise the price of food across the continent. Dry ports are emerging as part of the solution, redefining how agricultural commodities, fresh produce, and packaged foods move from rural areas to domestic and export markets. The question now confronting policymakers and investors is straightforward: can inland ports close the logistical gaps that keep Africa’s food supply chains costly, fragmented, and slow?

AFRICA’S FOOD SUPPLY CHAIN PROBLEM

Africa’s food systems operate under severe logistical constraints that drive up cost, reduce reliability, and lower

agricultural competitiveness. According to the World Bank’s Transport Connectivity for Food Security in Africa (2025) report, transportation inefficiencies account for up to 45 percent of the final price for some staple food items. For many routes, deliveries take four times longer than equivalent routes in Europe – roughly 23 days over average distances of 4,000-kilometres.

Trade among African countries remains limited. FAO data indicates intra-regional food trade is often below 10 to 20 percent of total food trade, with many regions such as COMESA and ECOWAS closer to 5 percent. Losses after harvest or during handling are substantial. The World Bank estimates 37 percent of locally produced food is lost between production and consumption due to inadequate infrastructure, delays, and temperature control failures. Meanwhile, in Ethiopia, field studies record 25-33 percent of crop losses depending on type (fruits, vegetables, cereals) before reaching the market.

These combined inefficiencies – high transport cost, long transit times, limited intra-market trade, and significant postharvest losses – erode farmer incomes, inflate consumer prices, and reduce the nutritional reach of food systems. The structural gaps in port logistics, border procedures, and rural connectivity reinforce each other. Dry ports are emerging in policy and investment discussions precisely because they

target these gaps: moving clearance, storage, and transport functions closer to production and trade zones.

THE RISE OF DRY PORTS

A dry port is an inland intermodal terminal directly linked to a seaport by rail or road, designed to handle cargo clearance, storage, and customs functions away from congested coastal gateways. This model enables goods to be processed, consolidated, or distributed closer to production zones, cutting transit time and easing pressure on traditional seaports.

Across Africa, several factors are accelerating their development. Rapid trade growth under the African Continental Free Trade Area (AfCFTA), recurring congestion at seaports such as Mombasa, Lagos, and Dar es Salaam, and ongoing transport corridor reforms have all reinforced the need for inland logistics hubs. Governments and private operators are responding through public–private partnerships (PPPs), backed by institutions such as the African Development Bank, the World Bank, and national rail corporations.

Nigeria’s federal government, which has licensed several inland container depots to serve its northern and central trade zones, has framed dry ports as strategic tools for trade decentralization. “Dry ports bring shipping activities closer to shippers in the hinterland and increase cargo throughput; act as a catalyst for improved trade flows; boost inland trading, [and] revitalise export of agricultural products,” Stated the country’s Minister of Transport in a separate featured interview with How We Made It In Africa.

Ethiopia’s Modjo Dry Port, now the country’s largest inland logistics facility, handles over 90% of its imports and exports and connects directly to the Port of Djibouti by rail. In Kenya, the Naivasha Inland Container Depot serves as a central node for cargo from Mombasa to Uganda and South Sudan. Tanzania’s Isaka Dry Port supports cross-border trade with Rwanda and Burundi.

At Naivasha, refrigerated containers line the platform under the Rift Valley

sun, a sign of how inland infrastructure is evolving from static storage yards into dynamic trade enablers. The next stage of this evolution lies in their integration with food logistics systems.

LINKING DRY PORTS TO FOOD LOGISTICS

Dry ports are increasingly shaping how food moves across Africa’s production and consumption zones. By transferring customs clearance and handling inland, these facilities shorten turnaround times for perishable goods and improve predictability in food supply chains. Perishables such as fruits, vegetables, meat, and dairy, which lose value rapidly with every hour of delay, benefit directly from reduced dwell time at congested seaports and border points.

The Naivasha Inland Container Depot (ICD) in Kenya illustrates this shift. Positioned strategically along the Standard Gauge Railway between Mombasa and western Kenya, Naivasha enables refrigerated cargo to be cleared, stored, and dispatched inland without returning to the coast. This reduces transit time for horticultural exports bound for Europe and the Middle East, while lowering handling costs for importers serving Nairobi and neighboring markets.

In Ethiopia, the Modjo Dry Port has become a critical hub for the movement of wheat, edible oil, and processed food imports along the Addis Ababa–Djibouti corridor. Its integration with the electric railway line has cut freight costs and improved temperature control for food shipments.

The Program for Infrastructure Development in Africa (PIDA) identifies several of these inland terminals along key trade corridors, from the Northern Corridor in East Africa to the Central and Abidjan, Lagos corridors in West Africa. By

PERISHABLES SUCH AS FRUITS, VEGETABLES, MEAT, AND DAIRY, WHICH LOSE VALUE RAPIDLY, BENEFIT DIRECTLY FROM REDUCED DWELL TIME AT CONGESTED SEAPORTS AND BORDER POINTS.

embedding cold storage, inspection, and multimodal access within these nodes, dry ports extend the functionality of seaports inland and strengthen the continent’s capacity to manage time-sensitive, high-value food commodities efficiently.

TRADE CORRIDORS AND REGIONAL CONNECTIVITY

Africa’s food trade is concentrated along a few high-traffic corridors and border crossings, where delays significantly inflate costs. The World Bank estimates that regional trade costs are between 8 and 25 percent higher within Africa than in trade with external partner – a gap largely attributed to logistics bottlenecks and limited multimodal integration. Around 20 key border posts and 10 major seaports handle the majority of food flows across the continent.

Dry ports positioned along these corridors – such as those on the Northern Corridor linking Mombasa to Uganda, the

Central Corridor connecting Dar es Salaam to Rwanda and Burundi, and the Abidjan-Lagos Corridor in West Africa – are helping to decongest borders, cut clearance times, and balance supply between surplus and deficit zones. Integrated with customs digitalization and upgraded rail lines, these inland logistics platforms enhance regional food movement efficiency and strengthen Africa’s internal trade competitiveness under the AfCFTA framework.

THE CHALLENGES

Despite their growing importance, dry ports face several operational and structural constraints. Many facilities rely on incomplete or poorly maintained rail links, which limits seamless cargo transfer from seaports. Power reliability remains a persistent concern, particularly for cold storage units that require a stable energy supply to preserve perishable goods. Frequent outages compromise temperature control and reduce the commercial viability of agro-logistics operations. Customs systems across borders also remain weakly harmonized, creating administrative delays that undercut the efficiency gains dry ports are designed to deliver.

In several countries, the lack of coordinated trade and infrastructure policies has led to underused facilities and delayed returns on investment. Sustained progress will depend on synchronized transport planning, regional energy reliability, and digital customs integration to ensure dry ports function as efficient trade enablers rather than isolated assets.

OUTLOOK: THE FOOD SECURITY DIVIDEND

Dry ports are emerging as a critical component of Africa’s evolving food system architecture. As governments and investors prioritize resilience, logistics is gaining equal importance to production in determining food availability and affordability. By reducing transport costs, improving cold chain integrity, and strengthening regional connectivity, inland ports contribute directly to lower post-harvest losses and more stable food supply across borders.

The next phase of investment will depend on aligning infrastructure with trade policy and private-sector logistics capacity. Integrating dry ports into national food strategies and regional corridor plans can unlock measurable gains in competitiveness and food security. Each terminal built inland represents more than an extension of maritime infrastructure, it signals a commitment to efficiency, regional integration, and sustainable growth. Each dry port built inland is a quiet declaration that Africa’s food future will no longer be lost in transit.

FERMENTED FOODS

Balancing Tradition, Quality, and Safety

By Lydia Khasoa

Fermented foods are among humanity’s oldest preservation methods, rooted in necessity and cultural expression. From mala in Kenya and injera in Ethiopia to saukhrat, yogurt, cheese, kimchi, soy sauce, and kombucha, fermentation links diverse societies through shared traditions of transformation and taste.

Beyond tradition, fermented foods offer measurable health and economic value. They aid digestion, enhance nutrient absorption, and support gut health through probiotics and bioactive metabolites. Economically, they boost food security, reduce waste, and create livelihood opportunities. Yet, as fermentation scales from household to industrial production, maintaining quality and safety has become increasingly vital.

Regions with deep fermentation heritage, such as East Africa, North Africa, and Asia, depend on these foods for nutrition and cultural identity. Today, global interest is being redefined by technological innovation, including precision fermentation and smart bioreactors. Consumers are drawn to fermented products for their natural image, functional health benefits, and distinct sensory profiles. However, uncontrolled fermentations, nonstandardized cultures, and rapid commercialization can compromise quality and safety. Balancing tradition with scientific control remains the central challenge in modern fermentation systems.

THE SCIENCE OF FERMENTATION

The Fermentation involves microorganisms that convert sugars and other organic compounds into acids, alcohols, or gases, creating foods with longer shelf life, distinct sensory properties, and improved nutritional profiles. Depending on the context, fermentation may occur spontaneously or through the deliberate use of starter cultures.

In traditional or home-based settings, fermentation is typically spontaneous, initiated by native microorganisms present in raw materials, utensils, or the surrounding environment. Such processes are guided by local knowledge systems, where sensory cues, aroma, texture, and taste, signal readiness rather than laboratory measurement.

Industrial fermentation, by contrast, applies scientific precision to achieve consistency and safety. Defined starter cultures are selected for their stability, metabolic efficiency, and predictable sensory outcomes. Bioreactors and automated systems regulate critical parameters such as pH, temperature,

and oxygen, ensuring optimal microbial growth and product uniformity.

Fermentation also varies by substrate and microbial group. Common substrates include dairy (yogurt, kefir, laban, mala), cereals (ogi, togwa, sourdough), vegetables (pickles, sauerkraut, kimchi), and protein-rich materials such as fermented fish, meat, and legumes. The dominant microorganisms, lactic acid bacteria, yeasts, and molds, define both the sensory and safety attributes of the final product.

DEFINING QUALITY: SENSORY, NUTRITIONAL, AND FUNCTIONAL EXCELLENCE

Fermentation strongly influences the sensory, nutritional, and functional qualities of foods, shaping how consumers perceive and value them. Sensory attributes such as taste, aroma, texture, and color are direct results of microbial metabolism, with desirable flavors and softness developing during well-controlled fermentations. However, poor management or environmental imbalance can cause off-flavors, discoloration, or textural defects that reduce appeal.

Nutritionally, fermentation enhances food value by increasing the bioavailability of amino acids, vitamins, and minerals, and by breaking down anti-nutrients like phytic acid. Yet, extended or uncontrolled processes may lead to nutrient loss or the accumulation of undesirable byproducts.

Functionally, fermented foods support health through probiotics and bioactive metabolites that improve digestion, immunity, and gut balance, though inconsistent microbial activity or heat exposure during packaging can diminish these benefits. Ensuring process consistency is therefore crucial. Industrial producers achieve stability through standardized starter cultures and automation, while traditional systems rely on experience and environmental cues, which can introduce variability. Ultimately, fermentation enhances food quality when microbial activity and process control are carefully balanced.

In Kenya’s Rift Valley, mursik, a fermented milk stored in smoked gourds, remains a cultural emblem of identity. Safety interventions through hygiene education, improved vessel sanitation, and controlled fermentation have preserved the authenticity of the product while enhancing microbial stability. In the Middle East, commercial yogurt production demonstrates the effectiveness of industrial control systems, combining automated pasteurization, pH regulation, and validated starter cultures to maintain consistent quality and probiotic integrity.

Community-driven fermentation programs in Ethiopia and Ghana showcase how smallholder producers can achieve safety and quality compliance through training, shared infrastructure, and cooperative quality monitoring frameworks.

SAFEGUARDING HEALTH: ADDRESSING MICROBIOLOGICAL AND CHEMICAL RISKS

Safety underpins the entire fermentation process, ensuring that microbial transformation enhances

rather than jeopardizes health. The production of organic acids and antimicrobial compounds typically inhibits pathogens, but lapses in hygiene, starter culture integrity, or temperature control can enable harmful microorganisms or toxins to persist.

Microbiological safety focuses on controlling pathogens such as Listeria monocytogenes, Salmonella, E. coli, and Staphylococcus aureus. Inadequate sanitation, poor handling, or faulty starter cultures can compromise the natural protective effect of fermentation.

Chemical safety risks arise from the formation of biogenic amines or mycotoxins during poor fermentation or storage. Residual allergens from raw materials or metabolites formed during microbial activity can also trigger reactions in sensitive individuals. Additionally, environmental contaminants, such as pesticide residues, heavy metals, or chemicals migrating from packaging, pose growing challenges, especially within informal and small-scale production systems.

Maintaining safety requires an integrated approach that combines microbiological surveillance, chemical monitoring, and adherence to hygienic design principles throughout production, storage, and distribution.

FERMENTATION ENHANCES FOOD VALUE BY INCREASING THE

BIO-

AVAILABILITY OF NUTRIENTS BY BREAKING DOWN COMPOUNDS

CHALLENGES IN TRADITIONAL AND MODERN SYSTEMS

Fermentation risks vary across traditional, industrial, and emerging biotechnological systems. In household and artisanal setups, uncontrolled microbial activity, inadequate sanitation, or unstable temperature and pH conditions can lead to spoilage, toxin formation, or pathogen survival. Several outbreaks have been linked to poorly fermented foods, such as Bacillus cereus and Staphylococcus aureus in homemade tempeh and kimchi, and Clostridium botulinum in improperly stored fermented fish and vegetables. These illustrate how lapses in hygiene, salt concentration, or oxygen control can turn beneficial processes into health hazards.

Similarly, mycotoxin contamination from molds like Aspergillus and Penicillium may occur when cereals or legumes are fermented or stored under humid conditions.

In contrast, modern precision and synthetic fermentations, applied in biotechnology and plant-based innovation, introduce distinct risks such as cross-contamination of engineered strains, incomplete biosafety validation, and regulatory uncertainty surrounding novel microbial ingredients.

As fermentation continues to expand into functional foods and biotechnological production, risk management must evolve alongside innovation. Continuous monitoring, biosafety assessment, and robust regulation are vital to balance creativity with consumer protection, ensuring that fermentation remains a safe and sustainable food technology.

BUILDING TRUST THROUGH STANDARDS

A robust regulatory framework underpins both traditional and industrial fermentation systems. The Codex Alimentarius provides international guidelines on microbiological criteria, hygienic practices, and labeling requirements for fermented products.

National agencies, including the Kenya Bureau of Standards (KEBS) and the Gulf Standards Organization (GSO), establish region-specific standards addressing product composition, labeling, and safety thresholds. Within industries, Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMP) form the foundation of systematic hazard control.

Furthermore, clear labeling and substantiated health claims are essential to maintaining consumer trust. Probiotic content and functional claims must be supported by scientific validation, ensuring transparency and compliance in an increasingly competitive global market.

INNOVATIONS IN MONITORING: TECHNOLOGY FOR QUALITY AND SAFETY

Technological progress continues to redefine how quality and safety in fermentation are monitored. Rapid diagnostic tools, including biosensors and portable PCR kits, allow real-time detection of spoilage organisms and pathogens.

Digital tools are also emerging as pivotal assets. Blockchain-based traceability systems and data-driven quality dashboards offer transparency from farm to fork, particularly in artisanal and community-based fermentation chains. These technologies enhance compliance, facilitate recalls, and strengthen consumer confidence in both traditional and industrial products.

PRESERVING HERITAGE, EMBRACING INNOVATION

Strengthening the quality and safety of fermented foods requires a coordinated approach that blends traditional expertise with modern science. Training for small-scale producers should emphasize hygiene, temperature control, and proper storage, while the gradual adoption of validated starter cultures can maintain traditional flavors and reduce risks linked to spontaneous fermentations. Governments and industry bodies must enhance surveillance and laboratory capacity through mobile testing and rapid detection tools, fostering regional collaboration to harmonize safety standards and support cross-border trade.

Ultimately, fermented foods represent a union of culture, nutrition, and innovation. Their enduring appeal lies in their sensory richness and health-promoting potential. Yet, these same microbial processes demand careful oversight. By integrating indigenous knowledge with technological precision, fermentation can continue to evolve sustainably— from local kitchens to industrial systems—ensuring every product remains safe, nutritious, and true to its heritage.

FOOD INGREDIENTS

MIDDLE EAST & AFRICA

THICKENING BEYOND

How Modified Starch is Shaping Modern Food and Beverage Manufacturing

By Mercy Mukiri

As brands strive to create products that are both indulgent and healthconscious, modified starch provides a flexible, highperformance solution that supports both formulation and consumer satisfaction. Modified starches are designed to improve the starch’s performance under industrial conditions such as high heat, acidity, shear, or freezing. According to the

IMARC Group, the global modified starch market size reached US$15.3 billion in 2024 and is expected to reach US$22.9 billion by 2033, exhibiting a growth rate (CAGR) of 4.61% during 2025-2033. Globally, food safety authorities such as the FDA (U.S.), EFSA (EU), and Codex Alimentarius regulate how modified starches are produced, labelled, and used in food products. These

FDA plans mandatory GRAS notification rule for food ingredients by 2026

U.S.A – The US Food and Drug Administration (FDA) is preparing to introduce a rule that will require all food and beverage companies to submit Generally Recognized As Safe (GRAS) notices for human and animal food ingredients starting in 2026. The move aims to eliminate the long-standing practice of self-affirmation, which allows companies to independently determine an ingredient’s GRAS status without notifying the FDA. Currently, the GRAS system operates on a voluntary notification process that began in 1997, replacing the older GRAS affirmation program.

The FDA at the time explained it could no longer dedicate resources to lengthy reviews, which in the 1970s and 1980s sometimes stretched more than six years. The voluntary process allowed food manufacturers to self-affirm safety based on published scientific data, streamlining the introduction of new ingredients into the market.

However, critics, including consumer advocates and some policymakers, have argued that this approach creates a loophole for manufacturers to introduce chemicals without sufficient oversight. Former FDA officials have warned that companies have “exploited” the system, adding substances to the food supply with limited or uncertain safety data. The new rule would formalize the FDA’s GRAS inventory and establish a process for determining when a substance does not qualify as GRAS.

Substances already listed in the inventory, currently holding over 1,200 entries, or those that have received a “no questions” letter from the agency, will remain exempt. The FDA is supposed to respond to GRAS notices within 180 days, though in practice, reviews often take longer. The proposal stems from a directive by the US Department of Health and Human Services to phase out self-affirmed GRAS determinations, creating a more consistent regulatory framework.

Once published in the Federal Register, the rule will be subject to public comment before it can be finalized.

Kerry unveils Smart Taste™ to redefine flavor innovation

IRELAND – Kerry has launched Smart Taste™, a proprietary range of taste solutions designed to help food and beverage manufacturers overcome modern industry challenges without compromising on flavor quality.

Smart Taste™ integrates the company’s expertise across multiple portfolios, including Dairy Taste, Tastes of Fire (cooking flavors), Tastesense™ Salt, Sweetness and Masking, Cocoa, and Citrus. Through this combination, Kerry aims to support producers facing rising regulatory pressures, ingredient cost volatility, and supply chain constraints, all while maintaining the exceptional taste consumers expect. One of Smart Taste’s key innovations lies in addressing the cocoa crisis, which has led to escalating costs and supply challenges worldwide.

Kerry’s cocoa boosters within the Smart Taste range enable manufacturers to reduce cocoa usage by up to 50% without compromising indulgence or richness. This approach delivers up to 40% cost savings while reducing carbon emissions by as much as 48%, marking a significant step toward sustainability.

Smart Taste also addresses the global trend toward sugar reduction. Tastesense Sweetness technology enables up to 100% sugar reduction by rebuilding mouthfeel, enhancing sweetness perception, and masking undesirable offnotes, ensuring both regulatory compliance and consumer satisfaction in reduced-sugar and sugar-free product lines.

“Our Smart Taste™ proprietary solutions directly address our customers’ pain points by optimizing flavor profiles in a way that reduces reliance on costly or volatile ingredients, supports cleaner labels, and meets evolving regulations, cost-effectively and sustainably” - Leigh Anne Vaughan, VP of Strategy & Marketing – Taste.

John Savage, President and CEO of Taste, added that Kerry’s approach reflects a new level of integration between science and creativity, responding to an unprecedented level of market uncertainty that affects every stage of the production process – from raw material supply to the cost of delivering the final product to consumers.

Kemin EMEA introduces OLESSENCE™ P Dry, G Liquid to meet demand for clean-label food ingredients

EMEA – Kemin Industries has expanded its OLESSENCE™ portfolio with the launch of two new sustainable and natural product extensions, OLESSENCE™ P Dry and OLESSENCE™ G Liquid, for the meat, poultry, and sauce industry.

The new introductions are designed to serve different market needs while complementing the company’s firstgeneration OLESSENCE™ B Liquid, which was launched in 2024 for the bakery segment. With the addition of these innovations, food producers across Europe, the Middle East, and Africa (EMEA) now have access to a complete line of natural formulations that enhance flavor, freshness, and product quality.

OLESSENCE™ P Dry is a carefully crafted Mediterraneaninspired blend made from two plant-based ingredients. Targeted at the meat and poultry sector, it responds to growing consumer interest in foods influenced by the Mediterranean diet, known for its association with health and sustainability. Its formulation not only delivers freshness but also aligns

EXPANSION

with biodiversity goals and the rising demand for natural food preservation methods. OLESSENCE™ G Liquid, on the other hand, offers versatility for a range of applications, including sauces, dips, and bakery products. This liquid blend of flavorings enhances sensory properties, while its active compounds help maintain color by slowing enzymatic browning.

By protecting both taste and appearance, the ingredient contributes to better shelf life, product quality, and overall consumer satisfaction.

A defining feature across the OLESSENCE™ line is the integration of olive extract, a widely recognized and trusted ingredient among consumers. Beyond flavor, the natural extracts provide secondary antioxidant properties that help delay product degradation, supporting manufacturers in balancing innovation with sustainability. Kemin emphasized that these launches are directly in line with consumer expectations for recognizable, transparent, and high-quality clean-label ingredients.

Palsgaard expands Emulpals® cake emulsifier production to Brazil

BRAZIL – Palsgaard, a global leader in plant-based emulsifiers and stabilizers, has expanded production of its Emulpals® powdered cake emulsifiers to Brazil. Founded in 1917 and credited with inventing the plant-based emulsifier, Palsgaard has grown into a trusted global partner across food, polymer, and personal care sectors.

Emulpals®, a trusted name in bakery premixes for more than four decades, is known for delivering exceptional aeration, softness, and stability in cake formulations.These lean-label emulsifiers also allow manufacturers to replace

saturated or trans-fats with healthier unsaturated liquid oils, an increasingly important shift as consumers seek cleaner, more nutritious bakery products. Until now, Emulpals® has been produced exclusively in Denmark. With production now underway at Palsgaard Brazil, the company aims to strengthen its global supply chain while tailoring solutions to local market needs.

The new facility adheres to the same quality and functionality standards as its European counterpart, while also offering customized options for Brazilian and Latin American manufacturers.According to Miguel Hidalgo, CEO of Palsgaard Brazil, this move brings both supply security and economic advantages.

“Our Emulpals® emulsifiers have proven hugely popular with cake mix manufacturers across the world over the last four decades. We are delighted to announce that we have begun manufacturing these high-performing whipping agents in Brazil and are already distributing them to customers across the Americas,” he said.

Beyond production, Palsgaard Brazil has built a strong local application team to help manufacturers optimize recipes, textures, and aeration levels for different cake types. “We are ideally placed to help manufacturers satisfy different consumer preferences across the region,” Hidalgo added. “Our talented technicians and global innovation teams, from Denmark to Mexico and Singapore, ensure we stay aligned with global trends while adapting ideas to local requirements.”

FrieslandCampina Ingredients expands new application centre in Singapore

SINGAPORE – FrieslandCampina Ingredients, a global leader in proteins and prebiotics, has announced the opening of a new application centre in Singapore, representing a 30% increase of R&D space in the city-state. Supported by the Singapore Economic Development Board (EDB), the facility will serve as a strategic gateway to the evolving Asia-Pacific (APAC) markets, including Japan, Korea, Australia, New Zealand and Southeast Asia.

The expanded application centre not only reaffirms Singapore as an important regional headquarters for the company, but it also enables the faster delivery of tailored ingredient solutions to help brands meet the region’s diverse

and growing nutritional needs. Singapore is also home to other FrieslandCampina business groups, including FrieslandCampina Professional and FrieslandCampina Asia, underscoring the company’s long-term commitment to the market. With 4 in 5 consumers in APAC proactively taking nutritional supplements, growing demand in the region offers huge opportunity for consumer-focused application development.

Equipped with advanced laboratories for developing functional foods like yoghurts, bars, and supplements, the centre brings together specialist expertise in UHT processing, analytical testing, sensory science and packaging to accelerate application development and help customers bring innovations to the APAC market faster. Tjalling Bekker, Regional Director APAC, FrieslandCampina Ingredients, said, “The opening of our new application centre in Singapore marks a pivotal time for our business, demonstrating our commitment to the APAC market and the strategic importance we place on the region.

“The APAC market is changing rapidly. Consumers are prioritising daily health, emotional wellness and beautyfrom-within. Our new application centre will help our customers succeed in this fast-moving and growing market by accelerating application development and enabling closer collaboration so we can navigate these exciting opportunities together.”Beyond regional innovation, the new facility also reinforces FrieslandCampina’s commitment to creating new jobs, developing local skills, and supporting the nation’s health agenda.

Ingredion harnesses AI to accelerate ingredient innovation

USA – Ingredion Inc. is embracing artificial intelligence (AI) to revolutionize its innovation pipeline and strengthen its role as a co-creation partner for food manufacturers. During its recent investor day, executives unveiled a strategic initiative to deploy predictive AI tools that connect consumer preferences with ingredient functionality, thereby dramatically reducing development cycles and boosting formulation success rates. Calling it the “next evolution,” Michael O’Riordan, Senior Vice President of Texture and Health Solutions for EMEA and Asia-Pacific, highlighted how AI is enabling Ingredion to translate consumer textural desires into precise ingredient combinations. “We’re running pilots to see how quickly we can work with customers to co-develop recipes that succeed in the marketplace,” said O’Riordan. “The feedback has been overwhelmingly positive”.

The company’s predictive formulation tools are built on years of proprietary data linking chemistry, structure, and consumer insights. By leveraging this data, Ingredion can rapidly identify unmet market needs and convert them into

technical specifications and ingredient performance targets. “We’re doing this faster than ever before,” said Mike Leonard, Chief Innovation Officer. “The more success our customers have, the stickier our innovation becomes, and the more value we deliver”.

Ingredion sees multiple pathways to monetizing its AI capabilities. Beyond ingredient sales, the company is exploring consultancy services and integrated solution models. As more food companies outsource R&D to stay competitive, Ingredion aims to become a go-to innovation partner, offering both technical expertise and market foresight.

The AI initiative is part of Ingredion’s broader transformation from a traditional ingredient supplier to a holistic solutions provider. By investing in texture science, product development, and food design, the company is positioning itself at the forefront of food-tech innovation. O’Riordan emphasized that the AI-driven approach is still in its early stages, with scalability and resource planning underway. “We’re pioneering something that could reshape how the industry approaches formulation,” he said.

INVESTMENTS

dsm-firmenich inaugurates new food innovation center in the Netherlands

NETHERLANDS – dsm-firmenich, a global innovator in nutrition, health, and beauty, has officially inaugurated its Van Marken Food Innovation Center in Delft. Strategically located at the Biotech Campus Delft, the new facility will play a central role in the company’s global network and its mission to support healthier, more sustainable diets worldwide. The center will serve as the headquarters of dsm-firmenich’s Taste, Texture & Health business unit, which generates more than €3 billion (US$3.5 billion) annually.

Housing over 400 employees, the facility features advanced application laboratories, tasting spaces, and pilot plants for cheese, bakery, and brewery innovations. It is designed to accelerate the development of solutions ranging from sugar reduction and lactose-free products to next-generation plantbased alternatives to meat, fish, and dairy.

Patrick Niels, President of the Taste, Texture & Health unit at dsm-firmenich, emphasized that the newly launched Van Marken Food Innovation Center represents a key step in the company’s mission to turn its vision for the future of food into reality through collaboration with customers. He noted that the center, located at the Dutch Biotech Campus Delft, reinforces dsm-firmenich’s commitment to innovation, sustainability, and its 155-year legacy of scientific advancement in the Netherlands. Beyond technical innovation, the new building has been developed as a model of sustainability and wellbeing. It is set to achieve WELL Platinum and BREEAM Outstanding certifications, reflecting the highest standards for environmental performance and workplace health. This aligns with dsm-firmenich’s broader strategy to deliver sustainable impact across the food chain while fostering a workplace that supports employee well-being.

The center is named in honor of Jacques van Marken, a pioneering Delft entrepreneur and social reformer who founded the Yeast and Spirits Factory in 1869, later known as Gist-Brocades and acquired by DSM in 1998. His vision of combining business with social responsibility continues to inspire dsm-firmenich’s approach today.

BASF completes sale of food, health performance ingredients business to Louis Dreyfus Company

GERMANY – BASF and Louis Dreyfus Company (LDC) have announced the successful completion of the sale of BASF’s Food and Health Performance Ingredients Business, previously part of BASF’s Nutrition & Health division, following approval from the relevant authorities.

The transaction, first announced in January 2025, includes BASF’s production site in Illertissen, Germany, as well as three application laboratories outside of Germany, and approximately 300 employees, who have now transferred to LDC. Both parties have agreed not to disclose the financial details of the transaction.

The business encompasses a range of food performance ingredients, including whipping agents, emulsifiers, and fat powders, as well as health-focused ingredients such as plant sterol esters, conjugated linoleic acid (CLA), and omega-3 oils for human nutrition, along with several smaller product lines. These assets strengthen LDC’s capabilities in the rapidly growing plant-based ingredients market, while BASF can sharpen its focus on core areas such as vitamins, carotenoids, and feed enzymes.“By focusing on vitamins and carotenoids, we are reinforcing our strategic direction toward vital nutrition ingredients for both human and animal nutrition,” said Daniela Calleri, Senior Vice President Nutrition Ingredients at BASF. “We are committed to meeting market demand for high-quality ingredients and ensuring reliable supply for our customers worldwide.”

For LDC, the acquisition marks a significant step in its expansion in the plant-based ingredients space. James Zhou, LDC’s Chief Commercial Officer and Head of Food & Feed Solutions, stated, “This move enhances and accelerates our capacity to develop innovative solutions for food, personal care, and healthcare applications. We look forward to welcoming our new teams to the LDC family as we open this exciting chapter for the Group and create value for our customers around the world.” The acquisition provides LDC with access to BASF’s portfolio of oils, fats, glycerin, and lecithin, as well as production and R&D capabilities, enabling the company to expand offerings in bakery and confectionery, non-dairy, instant foods, and healthcare applications.

Source: https://doi.org/10.3390/molecules26226880

CONTINUED FROM PAGE 55

regulations define acceptable modification methods,

The Science of Modified Starch

At its core, native starch is a carbohydrate polymer composed of two primary components: amylose and amylopectin. Amylose consists of long, mostly linear chains of glucose units linked by α-1,4-glycosidic bonds, while amylopectin features highly branched structures with both α-1,4 and α-1,6 linkages. The ratio of these components varies by botanical source, such as corn, potato, tapioca, or wheat, resulting in distinct functional properties during processing. To address these challenges, food technologists employ modification techniques to enhance starch functionality, ensuring stability, process tolerance, and consistent texture. These methods alter the starch’s physical structure, chemical bonds, or enzymatic profile to achieve properties like high-temperature resilience, freeze-thaw stability, or pH adaptabilityike physical, enzymatic, or chemical, and set limits on residual chemicals and usage levels.

Types of Starch Modification

Physical Modification

Physical modification techniques, such as annealing and heat-moisture treatment (HMT), enhance starch performance without chemical agents, making them ideal for clean-label

products. Annealing involves heating starch in excess water at temperatures below its gelatinization point, reorganizing the internal crystalline structure to improve granule integrity and raise the gelatinization temperature. In contrast, HMT applies limited moisture (typically 10–30%) under elevated temperature and pressure, producing starches with greater resistance to swelling and breakdown during processing.

Enzymatic Modification

Enzymatic modification utilizes enzymes such as α-amylase, β-amylase, or transglucosidase to selectively cleave starch molecules, tailoring their molecular weight, viscosity, and solubility. This controlled hydrolysis yields starches with smoother textures for dairy desserts, improved expansion for extruded snacks, or enhanced digestibility for specialized nutritional products. Operating under mild conditions, enzymatic methods are environmentally friendly, avoiding chemical residues and aligning with sustainable production goals. Their precision makes them a preferred choice for applications requiring specific functional outcomes, such as improved mouthfeel or process tolerance.

Chemical Modification

Chemical modification offers the most diverse range of techniques, altering starch at the molecular level to introduce

new functional groups or cross-links. Acid hydrolysis employs mild acids to partially depolymerize starch, creating lower-viscosity pastes suitable for confectionery and coatings. This can be achieved through cross-linking, esterification, etherification or oxidation. These methods provide unparalleled versatility, enabling tailored solutions for diverse food applications.

Applications Across Food and Beverage Categories

Modified starch is used extensively across various food and beverage categories, each with its own set of functional requirements. Several global companies dominate the modified starch market, each offering a diverse portfolio of products tailored to different industry needs.

Kerry’s Puremul

Kerry Group’s Puremul, is a non-GMO alternative that offers a clean label emulsification option. The natural texture system can be used in place of sunflower lecithin and mono-/diglycerides across multiple applications, including baked goods and plant-based beverages, making it the new go-to ingredient for a multitude of development projects.

Kerry’s Beyond the Label research found that 82% of U.S. consumers believe a clean label is important, with almost as many actively evaluating ingredients listed on food packaging.

Many consumers believe mono- and diglycerides are undesirable ingredients, and over 60% prefer breads with simple, recognizable ingredients. According to FMCG Gurus’ 2021 research, 74% of U.S. consumers find natural, non-GMO claims highly appealing and over 70% report they are concerned about the use of synthetic ingredients in products.

“The Kerry Puremul texture system is an exciting ingredient innovation developed out of our long-time research experience with acacia, a natural, sustainable, plant-based ingredient source for food and beverage applications,” said Tim Cottrell, business development director for emulsifiers, texturants, and gum acacia, North America.

Ingredion Incorporated, Acid-modified starch

Ingredion’s acid-modified starch is a specialized ingredient used in the snack industry to enhance texture, crispiness, and processing performance. This type of starch is created by treating native starch with controlled acid hydrolysis, which breaks down the starch molecules to reduce viscosity and improve solubility. The result is a starch that behaves differently during cooking and extrusion, making it ideal for snack applications.

In snacking, acid-modified starch is commonly used in products like puffed snacks, chips,

MODIFIED STARCH IS USED ACROSS VARIOUS FOOD AND BEVERAGE CATEGORIES, EACH WITH ITS OWN SET OF FUNCTIONAL REQUIREMENTS.

crackers, and extruded cereals. It helps achieve a light, crispy texture by promoting expansion during high-temperature processing. It also improves adhesion for seasonings and coatings, ensuring consistent flavor delivery. Additionally, it contributes to moisture control, helping snacks stay crunchy and fresh over time.

Cargill esterified modified starch

Cargill Inc. offers a range of esterified modified starches under its culinary-focused portfolio, with products like CPolarTex, CTex, and CEmTex playing key roles in sauce applications. These starches are chemically modified through esterification to enhance their functional properties, making them ideal for use in both hot and cold-prepared sauces, dips, and dressings. Ester-modified starches are prized for their ability to deliver smooth, glossy textures and excellent stability under challenging conditions such as high shear, acidity, and freezethaw cycles.

In sauces, they help build body and viscosity, improve mouthfeel, and prevent syneresis (water separation), which is crucial for maintaining consistency and shelf life. For example, CPolarTex offers high clarity and gloss, making it suitable for transparent sauces like vinaigrettes or Asian-style glazes. At the same time, CEmTex provides emulsifying capabilities, instrumental in plant-based or egg-reduced formulations.

Tate & Lyle’s REZISTA 682

Tate & Lyle PLC offers a modified starch fat replacer known as REZISTA 682, a versatile ingredient designed to meet the growing demand for healthier, lower-fat food products without compromising texture or mouthfeel. This starch-

based solution is part of Tate & Lyle’s broader portfolio of functional ingredients aimed at improving nutritional profiles while maintaining consumer appeal.

REZISTA 682 is a powder-form modified food starch that functions as a thickener, gelling agent, and texturizing agent. It is particularly effective in applications where fat reduction is desired, such as dairy products, sauces, soups, dressings, puddings, and frozen desserts.

Roquette Frères’ STABILYS BA 25

Roquette Frères has developed a notable pea-based modified starch for sustainable packaging applications under the name STABILYS BA 25. This innovative starch solution is designed to replace harmful fluoropolymers, particularly PFAS (per- and polyfluoroalkyl substances), commonly used in food packaging for grease resistance. The European Commission and several U.S. states have enacted policies targeting PFAS in packaging, creating strong incentives for manufacturers to adopt safer alternatives.

ADM’s Texperien

ADM (Archer Daniels Midland Company) produces a range of corn-based modified starches that play a vital role in enhancing the quality and functionality of meat products. Among these, starches under the Texperien® brand are specifically designed to improve texture, moisture retention, and processing efficiency in both fresh and processed meats. In applications such as sausages, meatballs, deli meats, and patties, ADM’s modified starch helps bind water within the meat matrix, reducing purge and improving juiciness.

Avebe’s Perfectabind

Avebe, a Dutch cooperative renowned for its potato-based ingredients, offers a clean-label modified starch solution known as Perfectabind. This starch is derived from non-GMO potatoes and is specifically designed to meet the growing demand for natural, allergen-free, and additivefree food formulations. Perfectabind exemplifies Avebe’s commitment to sustainability and transparency, providing manufacturers with a functional alternative to synthetic additives like carrageenan and phosphates.

Innovations Driving the Future

Research and development in modified starch are advancing toward molecular-level customization to address functional and sustainability challenges. Resistant starch (RS), designed to resist digestion in the small intestine and ferment in the colon, promotes gut health by producing short-chain fatty acids like butyrate. These starches support low-glycemic and high-fiber foods, catering to diabetic and health-conscious consumers.

Genetic engineering is enabling in-plant starch modification, reducing the need for postharvest chemical treatments and minimizing environmental impact. In addition, emerging technologies, such as electric-field-assisted modification and enzyme-assisted processes, offer cleaner, energy-efficient alternatives that maintain performance while reducing chemical use.

Manufacturers are also exploring alternative raw materials like millet, sorghum, rice bran, and algae to diversify supply chains and enhance sustainability. These novel starch sources expand applications in biodegradable films, packaging, and pharmaceuticals, aligning with global demands for eco-friendly solutions.

Navigating Functionality, Perception, and Regulation

Modified starch, despite its versatility and widespread use across industries, faces several notable challenges that impact its development, application, and consumer acceptance. One of the primary challenges lies in consumer perception and labeling transparency. The term “modified starch” often triggers skepticism among healthconscious consumers who associate it with artificial processing or chemical additives.

Another significant hurdle is regulatory complexity. Modified starches must comply with food safety standards that vary across

regions, including restrictions on certain chemical treatments or labeling requirements. For example, some countries may prohibit specific modification agents or demand detailed disclosure of processing methods. This creates logistical and formulation challenges for global brands trying to maintain consistency across markets.

Functional limitations also pose challenges. While modified starches are engineered to perform under specific conditions, such as high heat, acidity, or freeze-thaw cycles, they may not be universally effective across all applications. Additionally, raw material volatility affects cost and supply chain stability. This can lead to price instability and sourcing challenges, especially for manufacturers committed to non-GMO or organic inputs.

Technological constraints in processing and scalability can limit innovation. Developing highly specialized starches requires advanced equipment and precise control over modification parameters. Small-scale manufacturers may struggle to adopt these technologies, slowing the pace of innovation and limiting access to tailored solutions.

THE TERM “MODIFIED STARCH” OFTEN TRIGGERS SKEPTICISM AMONG HEALTHCONSCIOUS CONSUMERS WHO ASSOCIATE IT WITH ARTIFICIAL PROCESSING OR CHEMICAL ADDITIVES.

TAPPING INTO TASTE

Africa’s Food Ingredients Sector Poised for US$3 Billion Growth by 2034

By Martha Kuria Insights from: Global Market Insights

The Africa food ingredients market is experiencing steady growth, driven by urbanization, a rising middle class, and shifting consumer preferences toward healthier, more convenient, and transparent food options. According to Global Market Insights, the market was valued at USD 1.9 billion in 2024 and is projected to reach USD 3 billion by 2034, reflecting a compound annual growth rate (CAGR) of 4.7%.

In addition, consumers are more careful with their health nowadays, so there is increased demand for natural substances, organic ingredients, and clean-label constituents, especially plant-based proteins, natural sweeteners, and functional additives. This trend is also encouraging food manufacturers to reformulate products with healthier and more transparent ingredients. One by one, multinational companies are setting up local operations or partnerships to cater to the regional demand and deal with the complicated regulatory landscape.

What are the growth opportunities in this market?

The integration of locally sourced and indigenous ingredients represents one of the strongest growth drivers in Africa’s food ingredients market. This strategy not only promotes sustainability but also enhances consumer trust by supporting authenticity in food production. The rapid expansion of retail infrastructure, particularly the growth of supermarkets and online food platforms, has also improved product accessibility and encouraged innovation in ingredient applications.

Additionally, government agencies and non-governmental organizations are intensifying their focus on food security and nutrition, leading to increased demand for fortified and enriched food products. The market is witnessing a steady rise in the use of flavor enhancers, emulsifiers, and preservatives, particularly in the snacks, dairy, and beverage sectors, where shelf-life and sensory appeal are crucial.

Trade Impact

The imposition of tariffs by the Trump administration,

particularly on imported goods from key trading partners such as China and the European Union, had notable ripple effects across various sectors, including the food ingredient industry. These tariffs, aimed primarily at addressing trade imbalances and promoting domestic manufacturing, increased the cost of imported ingredients such as flour, sugar, and packaging materials.

As a result, producers of frozen food ingredient many of whom rely on global supply chains might be facing rising input costs, which squeezed profit margins and led to price increases for consumers. Smaller manufacturers, in particular, struggled to absorb these additional costs, creating challenges in maintaining competitiveness against larger players with more flexible sourcing capabilities.

Product Segmentation

In response to these tariffs, some food ingredient manufacturers began seeking domestic alternatives or diversifying their supplier base to non-tariffed countries. However, this shift often came with its own logistical and cost hurdles. The uncertainty surrounding trade policy during period also made it difficult for businesses to plan long-term investments or pricing strategies, ultimately dampening innovation and expansion in the industry.

The Africa food ingredients market encompasses a wide range of product categories, including flavors and flavor enhancers, sweeteners, emulsifiers, colors, preservatives, enzymes, hydrocolloids, acidulants, nutritional ingredients, and others. In 2024, sweeteners held the largest share, accounting for 29.5% of the market, valued at approximately USD 563.9 million.

Market by Source

To cater to the continent’s diverse palate, manufacturers are increasingly focusing on natural flavor enhancers and local taste innovations. The market for natural and low-calorie sweeteners such as stevia continues to expand due to growing concerns over obesity and diabetes. Emulsifiers and lecithin play a vital role in improving texture and shelf-life in processed foods, while the shift toward natural colorants such as beetroot and turmeric extracts reflects consumer demand for cleanlabel alternatives.

In regions with limited cold storage infrastructure, preservatives remain critical for extending product shelf-life. Enzymes and hydrocolloids are also gaining importance in dairy and beverage formulations, helping improve nutritional profiles, stability, and processing efficiency. Meanwhile, acidulants like citric and malic acids serve to enhance flavor while maintaining product pH balance, and nutritional ingredients, including vitamins and minerals, are used to combat micronutrient deficiencies. Overall, the African market continues to gravitate toward natural, clean-label, and functional ingredients, mirroring global health-conscious trends while addressing regional dietary needs.

By source, the market is segmented into natural, synthetic, and nature-identical ingredients. In 2024, natural ingredients

accounted for 54.7% of total market share and are projected to grow at a CAGR of 4.5%, driven by consumer demand for transparency and plant-based formulations.

While synthetic ingredients remain cost-effective and offer longer shelf-life, their usage is gradually declining due to stricter regulatory oversight and consumer skepticism. Meanwhile, nature-identical ingredients, which are chemically synthesized but structurally identical to their natural counterparts, are emerging as a balanced alternative, offering consistency and safety without the negative perception associated with synthetics.

Market by Application

The market is also witnessing innovation in sustainable and functional ingredients, such as cell-based alternatives and bioengineered compounds, to address supply chain challenges and environmental concerns. Overall, the African food ingredients landscape is evolving towards more natural, sustainable, and health-oriented solutions, aligning with global trends and regional consumer preferences.

The Africa food ingredients market serves diverse food categories, including bakery and confectionery, beverages, dairy and frozen desserts, meat, poultry and seafood, snacks and convenience foods, sauces, dressings and condiments, and infant food. Among these, beverages held the leading share of 41.5% in 2024 and are forecast to grow at a CAGR of 5.1%.

In the bakery and confectionery sector, ingredients such as emulsifiers, enzymes, and natural flavors improve texture, freshness, and taste while supporting clean-label claims. Beverages, including juices and functional drinks, increasingly incorporate colorants, acidulants, and nutrients to boost sensory appeal and nutritional value. Dairy and frozen desserts rely on stabilizers and hydrocolloids for consistency, while the meat, poultry, and seafood sectors utilize preservatives and marinades to extend shelf-life in regions with limited refrigeration capacity.

Regional Insights

The snacks and convenience foods category benefits from the use of seasonings, antioxidants, and texturizers that cater to fast-paced urban lifestyles. Similarly, sauces, dressings, and condiments depend on emulsifiers and thickeners to enhance quality and flavor, while infant food products emphasize vitamins, minerals, and fortifiers to support early nutrition.

South Africa dominates the continent with 34.3% of total revenue in 2024, supported by advanced manufacturing base, strong retail sector, and consumer preference for packaged and health-conscious foods drive high demand for a broad range of ingredients, including natural sweeteners, cleanlabel preservatives, and fortifying nutrients. In North Africa, particularly in countries like Egypt and Morocco, demand is propelled by growing urbanization and the popularity of traditional bakery, confectionery, and dairy products, where flavor enhancers and emulsifiers are widely used

East Africa, led by Kenya, focuses on nutritional and

functional ingredients to address food security. West Africa, including Nigeria and Ghana, is emerging with growth in snacks, beverages, and processed meats. Central Africa remains nascent, with adoption driven by aid initiatives and urban expansion. Across all regions, local sourcing, natural additives, and health-driven innovation remain key growth drivers, though infrastructure and regulation influence market maturity.

Africa Food Ingredients Market Share

According to Global Market Insights, the Archer Daniels Midland Company (ADM), Kerry Group, DuPont de Nemours, Inc., Givaudan S.A and Ajinomoto Co., Inc. market are significant 5 players in the Africa food ingredients market with respect to innovation and distribution. These companies play influential roles by leveraging their global expertise to meet regional demand for high-quality, functional, and sustainable ingredients.

Company Developments

Archer Daniels Midland Company (ADM) expanded its North African presence by acquiring a corn wet mill in Casablanca, Morocco, improving its sweetener and starch production capacity. Kerry Group inaugurated a new production facility in Hammarsdale, South Africa, in 2022, one of its most environmentally efficient plants, offering a wide range of flavor and nutrition technologies. DuPont de Nemours, Inc. remains active in developing specialty enzymes and texturants that enhance food processing and functionality. Givaudan S.A. has strengthened its African and global reach through acquisitions

and partnerships that expand its flavor and fragrance capabilities. Ajinomoto Co., Inc. acquired a 33.33% stake in Promasidor Holdings Limited, leveraging Promasidor’s strong distribution network across 36 African countries to enhance its presence in the continent’s seasonings and processed food markets.

Source: www.gminsights.com

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