Tropic Plastic & Packaging has been providing customers with the best in packaging solutions for over 50 years.
Our core business is manufacturing polyethylene lms and their derivatives, printing and converting exible packaging in its various forms and lamination. Today, Tropic Plastic & Packaging has grown to be one of the most modern and well-equipped plastic packaging converters in Southern Africa.
Tropic Plastic & Packaging is home to the largest exible printing, extrusion and wicket capacity under one roof in South Africa.
Tropic Plastic & Packaging is committed to offering its blue chip customers the highest quality packaging and service, underpinned by the FSSC 22000 Food Safety Management System.
Welcome to another exciting edition of Food Review! As I write this note, I'm reflecting on the wonderful summer days we've been blessed with—days filled with vibrant flowers blooming in my garden and the delightful experience of savouring a variety of flavours from all the tropical fruits that this glorious season brings.
Speaking of summer, on page 8 we have an entire section dedicated to colours and flavours that perfectly captures the essence of this season. Our stunning cover image, courtesy of Döhler, celebrates this year's Pantone Colour of the Year—Cloud Dancer—with a beautiful emphasis on nature-inspired colours in food and beverage innovations. As consumers increasingly seek products that convey authenticity, transparency, and trust, soft understated shades are gaining prominence, reflecting our collective desire for visual calm and balance in contrast to today's overstimulating everyday environment.
On page 11, Roha demonstrates how consumers see before tasting, making colour the critical first impression that shapes expectations around freshness, flavour, and quality. There's so much more to explore in this vibrant section!
The rising interest in plant-based diets continues to shape food trends worldwide, including here in South Africa, as Savannah Fine Ingredients explains. Consumers are actively seeking healthier, sustainable, protein-rich alternatives. Discover more about this growing movement on page 28 .
On page 44, Seal Global proves how paperized packaging is reshaping food sustainability—a fascinating read that highlights the industry's commitment to environmental responsibility.
We also explore the latest bakery innovations and how bakeries worldwide are embracing textural contrasts and bold flavours to create unforgettable sensory experiences.
Make sure to page through all the way to the end to discover more about the latest trends and innovations influencing our dynamic food and beverage manufacturing industries.
We hope you enjoy reading this edition as much as we enjoyed putting it together for you. See you in the next one!
Cover Image and current page: Doehler and Getty Images
Sydney Lai +886 4 2329 7318 sydneylai@ringier.com.hk
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Industry changing equipment + technology designed for results
Our value-added systems prepare and cook consistently superior beef, pork, chicken, turkey, fish and other meat products including alternative meat to create a distinctive quality that stands out in the marketplace.
• Preparation + Processing
• Battering + Breading
• Frying + Oil Management
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• Cooking, Roasting + Drying
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March
SAAFFI
Johannesburg, South Africa 19 March
www.saaffi.co.za
Sino Pack
Guangzhou, China 4 – 6 March www.chinasinopack.com
CFIA
Rennes, France 4- 6 March www.rennes.cfiaexpo.com
Prowein
Dusseldorf, Germany 16 -18 March www.prowein.com
Propak Africa
April
Packaging Innovations Birmingham, UK 2-3 April www.packagingbirmingham.com
Sial India Food Expo India, Jio World Centre 10 – 12 April www.sialindia.com
Food & Drink Expo 13 – 15 April NEC Birmingham www.foodanddrinkexpo.co.uk
THOKOMAN PEANUT BUTTER MARKS 25-YEAR MILESTONE
Thokoman Peanut Butter, one of South Africa's biggest producers of peanut butter, celebrates 25 years of consistent quality and community support, marking the occasion with a significant R500,000 partnership with Hot 102.7's Hot Cares initiative for 2026. What began as a small operation on the Van Randwijk family's smallholding has evolved into a market-leading manufacturer that has maintained unwavering product quality while achieving the highest level of food certification globally. Since its acquisition by the Basamh Group in 2009, Thokoman has scaled production capacity while keeping its focus on what matters: delivering accessible, high-quality peanut butter to South African families. "Our sole purpose is to
produce peanut butter that is of the highest quality using the best ingredients, that consumers will taste and love," said David Sieff, Head of Marketing for Thokoman Foods. "Twenty-five years of consistency speaks to more than just taste, it reflects our commitment to food safety, rigorous testing, and continuous improvement in how we serve South African households." The peanut butter market has grown steadily over the past decade with consumption increasing by an average annual rate of around 3.8% from 2013 to 2024. As one of the most accessible protein sources available, peanut butter remains a pantry staple.
For more, visit: foodreview.co.za
FUTURELIFE INTRODUCES ZERO SUGAR GRANOLA
FUTURELIFE® is expanding its zero added cane sugar portfolio with the exciting introduction of FUTURELIFE® Zero Granola Crunch in Fruit & Berry flavour. Recently launched in a convenient 600g bag, this tasty new offering caters to the rising demand from consumers seeking reduced sugar options for breakfast that don’t compromise on flavour.
“South Africa’s average daily sugar consumption sits between 12 and 24 teaspoons, well above the World Health Organisation’s recommended limit of six,” says Shaaista Kathree, Brand Manager at FUTURELIFE®. “At the same time, a growing number of individuals are looking to cut back on sugar, and the demand for lower or zero cane sugar cereals continues to rise. FUTURELIFE® is filling that gap with our new Zero Granola Crunch variant that combines smart nutrition with the great taste people expect.”
She adds that this growing trend
reflects a broader market shift demonstrated by the remarkable growth the FUTURELIFE® zero cane sugar range has shown.
Smart food™ Zero products have grown 104%, and Zero Granola Crunch specifically achieved growth of over 3,800%. But this success goes beyond just no added cane sugar.
“Consumers are also increasingly cognisant of gut health,” notes Kathree, “and Zero Granola Crunch Fruit & Berry combines dietary fibre, probiotics, and inulin as a prebiotic to assist in supporting digestion.” She explains that the ingredient list reflects a continued focus on whole foods, with 55% rolled oats as the base, complemented by coconut, raisins, freeze-dried strawberries, and barley flakes. It’s a source of protein, has a low GI, and maintains the satisfying crunch granola enthusiasts expect.
For more, visit: foodreview.co.za
The Flavouring Standard for the South African Flavour Industry is a key initiative by SAAFFI to establish fair and consistent practices within the industry. This standard ensures that SAAFFI members operate under clear norms and regulations, promoting ethical and professional practices.
In most industrialised countries, flavouring rules are protected by legally established laws. These regulations are crucial for compliance with food safety standards both locally and internationally. However, South Africa currently lacks such formal regulations.
Recognising this gap, SAAFFI took the responsibility to create meaningful standards for the South African flavour industry. This effort led to the development of the Flavouring Standard for the South African Flavour Industry, which forms part of SAAFFI’s Code of Practice.
For more, visit: foodreview.co.za
IMCD OPENS A FOOD & NUTRITION LABORATORY IN COLOGNE
IMCD Group ("IMCD" or "Company"), a global leading partner for the distribution and formulation of speciality chemicals and ingredients, has comprehensively modernised its Food & Nutrition application laboratory in Germany and has now officially reopened it at its Cologne site.
With the high-quality laboratory, IMCD is strengthening its technical expertise in the food and nutrition sector and offering manufacturers a practical environment in which new recipes, market-relevant concepts and joint innovation projects can be developed.
The opening marks a strategic milestone for IMCD Germany. For the first time, the company is combining three specialised laboratory areas under one roof: Food & Nutrition, Pharmaceutical, and Beauty & Personal Care.
"The new Life Science Hub strengthens interdisciplinary product development and provides our food and beverage customers with a best-in-class environment for application support, technical consulting and regulatory support with the aim of developing innovative and market-ready solutions," explains Daniel Kany, Business Unit Manager Food & Nutrition at IMCD Germany.
For more, visit: foodreview.co.za
EDWARD SNELL & CO. WELCOMES NEW MD
Edward Snell & Co., South Africa’s largest independent spirits company and the fourth largest by value share, has appointed Grant Pereira as Managing Director, effective 1 November 2025. The appointment marks an important milestone as the business enters its next phase of growth in South Africa and across the African continent. Pereira brings extensive leadership experience across FMCG and beverages. Most recently, he served as Managing Director of Tiger Brands’ Snacks, Treats and Beverages Division. Prior to this, he spent more than a decade at SABMiller and AB InBev, where he played a key role in developing and expanding the Beyond Beer division, with a focus on innovation, category growth and portfolio diversification. He is also a qualified Chartered
Accountant, bringing broad commercial and cross-functional expertise to the role. “Grant’s passion for building brands and empowering teams aligns strongly with our consumer-focused strategy,” said Iain Hooper, Chairman of Edward Snell & Co. “His leadership and experience will further strengthen our portfolio of iconic local and international brands as we enter the next stage of the company’s growth.”
Pereira succeeds Karin Krause Wessels, who led the business through a period of strong performance and stability. Her leadership helped position the company well for the future, enabling a smooth transition that balances continuity with renewed energy.
For more, visit: foodreview.co.za
MONDELĒZ INTERNATIONAL: 2026 TOP EMPLOYER AWARD
Mondelēz International has been recognised by the Top Employers Institute as one of Africa’s leading employers for the sixth consecutive year, achieving outstanding rankings across key markets in the 2026 Top Employers Awards.
The company secured Top Employer status in Nigeria, South Africa, and continued winning across Africa, reinforcing its position as an employer of choice and a people first organisation across the continent. Additionally, for the first time Mondelēz International received global recognition as an employer of choice.
The recognition highlights Mondelēz International’s continued commitment to building a future fit, high performance organisation that places people at the heart of its growth ambitions in Sub Saharan Africa (SSA), while strengthening its role in shaping the future of the snacking and confectionery market.
INVESTING IN PEOPLE TO POWER SUSTAINABLE GROWTH
Each year, the Top Employers Institute certifies organisations that demonstrate excellence in people practices through a rigorous assessment of their HR strategies, policies and execution. Participating organisations are evaluated through the HR Best Practices Survey, which covers six core domains and 20 topics, including People Strategy, Work Environment, Talent Acquisition, Learning, Diversity & Inclusion, Wellbeing and Sustainability.
Commenting on the recognition, Cebile Xulu, Senior Director, People, Mondelēz International Sub Saharan Africa, said: “This recognition is a powerful reflection of the deliberate choices we have made to build a future fit organisation where our people can thrive, grow and contribute meaningfully to our business ambitions.
For more, visit: foodreview.co.za
The count-down has started for the 24th annual SAAFFI seminar!
SAAFFI's 2026 annual seminar positions itself squarely at the intersection of technology, sustainability and human creativity-three forces increasingly defining the future of the flavours and fragrances industry. By framing AI, biotechnology and consumer-driven innovation as an integrated "toolkit", the programme reflects a clear shift away from linear, trial-and-error development toward more agile, data-informed and ethically grounded innovation models.
GLOBAL INSIGHTS, LOCAL IMPACT
Notably, the seminar balances global insight with regional relevance. Contributions from international industry leaders are complemented by African voices in green chemistry, economics and AI, as well as perspectives from local small-scale farmers and entrepreneurs. This mix reinforces the growing recognition that sustainability and innovation must be contextual, inclusive and locally anchored to be truly effective. Now in its 24th year, the SAAFFI seminar continues to serve as a predictive event for the South African flavour and fragrance sector, offering both strategic foresight and practical engagement. Its emphasis on collaboration, skills development and future-focused leadership underscores the role of industry bodies in helping members navigate rapid technological change while maintaining the human connection at the heart of sensory science.
"If Africa does not shape AI, AI will shape Africa”
SHAPING AFRICA'S AI FUTURE
The final keynote address, by James Maisiri, Researcher | Author | 3x TEDx Speaker | Professional Speaker | Thought Leader on AI, African Labour Markets & Culture, is entitled "If Africa does not shape AI, AI will shape Africa". This presentation is a must for all leaders, thinkers, employers, employees, and people with forwardfocussed vision. The hands-on Workshop will invite participants to explore and work on project with relevance to the industry. Future This session is sure to leave all participants informed, motivated and challenged (and even a little entertained!). Prizes for the best team always add to the fun! The face-to-face full-day event will be held on Thursday 19th March 2026 at The Gordon Institute of Business Science (GIBS) in Illovo, Johannesburg
For 24 years, the annual SAAFFI seminar has drawn around 200 professionals
from the flavour and fragrance industry, FMCG companies, academia, consulting, regulation, and supply sectors. The event is a key learning and networking opportunity for those in management, sales, marketing, technical roles, procurement, R&D, operations, and tertiary education.
INTERACTIVE WORKSHOP EXPERIENCE
Organisations seeking to associate their name with this iconic event can take advantage of sponsorship opportunities, all of which offer opportunities for promotion and visibility of your brand to a targeted audience. SAAFFI's executive director, Sharon Bolel summed up the event.
Saaffi – www.saaffi.co.za/events
Contact: Petra at events@saaffi.co.za Tell: 011 786 2585
Soft white as natural colour trend 2026
the Year 2026.
Colours coming from natural sources are vital in food and beverage innovation as consumers seek products that convey authenticity, transparency and trust. Soft, understated shades are gaining prominence, reflecting a desire for visual calm and balance in contrast to an overstimulating everyday environment. Within this context, white and off-white tones are emerging as powerful design elements that signal purity, quality and modern premium positioning.
Pantone’s Colour of the Year 2026, Cloud Dancer, encapsulates this broader movement. Rather than standing alone as a trend, this soft white tone reflects a wider shift towards natural colour aesthetics that feel reassuring, timeless and effortlessly elegant.
Cloud Dancer (Pantone 11-4201) is a refined, gentle white that aligns closely with the growing preference for natural, minimal colour palettes. White has long been associated with simplicity and authenticity – drawing on visual references such as snow, clouds, marble and mist. In today’s market, these associations resonate strongly with consumers who value clean label concepts, reduced visual complexity and credible product cues.
For food and beverage manufacturers, this signals an opportunity to rethink how natural colours are used to communicate product value. Soft whites provide a neutral yet sophisticated foundation that harmonises
easily with other colours, flavours and functional messages, without overwhelming the consumer.
SOFT WHITE TONES IN F&B APPLICATIONS
The appeal of natural white shades extends across categories, from confectionery and bakery to beverages. In product design, these tones support positioning around quality, restraint and modernity, while allowing brands to highlight sensory or functional benefits in a clear and confident way. Rather than being decorative, natural white colours become part of the product story – reinforcing expectations around ingredient integrity, processing transparency and premium appeal.
SOLUTIONS THAT TRANSLATE COLOUR TRENDS INTO PRODUCT REALITY
Turning colour trends into successful products requires application-ready solutions that meet both technical and regulatory demands. Döhler’s portfolio of natural white solutions supports manufacturers in
“We're helping manufacturers protect their production schedules and improve overall equipment effectiveness."
translating soft white aesthetics such as Cloud Dancer into scalable, market-ready concepts. White Diamond is a bright, natural alternative to titanium dioxide for food applications. It delivers effective whitening for a wide range of confectionery products, including hard-boiled candies and pan coatings, while also providing bioavailable calcium. This enables manufacturers to achieve a clean, premium white appearance while aligning with evolving regulatory requirements and consumer expectations around ingredients.
In beverage applications, Döhler’s premium Cloud Emulsions create controlled cloudiness and a naturally appealing appearance in products that are otherwise colourless or lightly coloured. These natural emulsions offer high stability across applications and deliver intense cloudiness even at low dosages. They can also be combined with other shades to create customised cloudy tones that reflect current design directions.
NATURAL COLOUR TRENDS
With extensive expertise in natural colour solutions and application development, Döhler supports food and beverage manufacturers in translating colour movements such as soft whites and Cloud Dancer into commercially viable products.
– www.doehler.com
Cloud dancer – Pantone Colour of
Colour: The strategic language of food marketing
ROHA shows how consumers see before tasting - making colour the critical first impression shaping expectations around freshness, flavour, and
quality.
Before a product is tasted, it is seen. Colour is the first language food speaks to the consumer - shaping expectations around freshness, flavour, and quality in an instant. In a competitive and visually driven marketplace, colour has evolved from a decorative element to a strategic tool in product development. As food & beverage (F&B) portfolios expand and consumer preferences become more nuanced, manufacturers are placing renewed focus on how colour performs - across applications, processes, and markets.
THE STRATEGIC ROLE OF COLOUR
Colour plays a critical role in defining product identity. It helps consumers recognise variants, anticipate taste profiles, and associate products with consistency and reliability. Whether subtle or bold, colour must remain stable, uniform, and true to expectation from production to shelf. In modern food systems, this requires more than shade selection. It demands an understanding of how colour interacts with ingredients, processing conditions, and shelf-life requirements.
NATURALLY DERIVED COLOURS IN FOCUS
Naturally derived colours sourced from fruits, vegetables, algae, and botanicals - offer a diverse palette suited to today’s evolving product needs. Their successful application depends on careful formulation, processing knowledge, and technical control. Each colour behaves differently depending on the product matrix. Factors such as pH, heat exposure, light, and storage conditions influence colour performance, making application-specific design essential.
APPLICATION-LED COLOUR DESIGN
No two applications are the same. Beverages
FORMULATORS TO LOOK FOR IN FOOD COLOURS
• Shade accuracy and repeatability
• Stability across processing and shelf life
• Compatibility with the products matrix
• Uniform dispersion and visual clarity
• Scalability from pilot to commercial production
"Colour has evolved from a decorative element to a strategic tool in product development."
require clarity and pH stability. Dairy systems demand uniform dispersion and heat tolerance. Bakery and confectionery applications must withstand processing without compromising intensity, while savoury and plantbased products call for long-term colour consistency. This diversity has driven a more targeted, application-led approach to colour development, ensuring performance is maintained under real manufacturing conditions. Consistency across markets: For food brands operating across regions, colour consistency is non-negotiable. Products must look the same across batches, facilities, and geographies, supporting brand recognition and consumer trust. Advancements in processing technology and quality systems have strengthened the ability to deliver repeatable colour performance, even across complex global supply chains.
COLOUR AT SCALE
Consistent colour performance supports:
• Brand uniformity across markets
• Efficient production and reduced rework
• Predictable outcomes during scale-up
• Confidence in long-term product portfolios.
Colour and sensory experience: While flavour completes the sensory experience, colour shapes how that flavour is perceived. When visual cues align with taste expectations, they reinforce familiarity and trust, making colour a foundational element of sensory design rather than a final touch.
Shaping the future of food colour: As food innovation continues to evolve, colour will
ROHA
ROHA has its beginnings in the Roha district of Maharashtra, India. The company was founded as a manufacturer of synthetic colours for industrial applications in 1972. ROHA has always held clients at the centre of what it does, and this has shaped how the company does business and how it has evolved over the years. The company has led a revolution in the food colours industry through unmatched quality standards. In its present avatar, ROHA is a multinational giant dealing with natural food ingredients, food colours, pharmaceutical and cosmetic pigments, dried ingredients, and industrial colours & dyes.
ROHA is constantly evolving to serve its clients by co-creating new and innovative solutions that anticipate future requirements and developments. At the core of such innovation are 14 technical labs spread across the world. ROHA’s main headquarters remain in India but is now present in 25 countries across the world. Every continent is served by robust technology, logistics, regulatory and manufacturing teams. ROHA is one of the largest players in the food colour & ingredients industry, serving major names in the FMCG, Pharma, F&B, and Industrial colours industry. ROHA is a part of the JJT Group which is a force that positively transforms the lives around it.
play an increasingly strategic role. The future belongs to solutions that balance visual appeal with technical performance enabling manufacturers to innovate while maintaining consistency and efficiency. At ROHA, colour development is driven by application expertise and scientific precision. With a broad portfolio of natural colour solutions and a strong global presence, ROHA supports food and beverage manufacturers in achieving reliable, high-impact colour across diverse applications, bringing visual consistency and confidence to modern food systems.
FAST FACT
Colour is the first language food speaks to consumers, influencing purchase decisions before taste or texture even matter.
ROHA – www.roha.com
Cooling technology meets traditional star anise warmth
Frosted Star Anise: how dsm-firmenich’s Flavour of the Year can help customers win in South Africa.
In December 2025, dsm-firmenich has named Frosted Star Anise the Flavour of the Year for 2026, a sophisticated pairing that brings the comforting, spicy sweet warmth of star anise together with a modern “frosted” cooling sensation. The flavour captures a timely duality: the cosy, spiced depth of star anise lifted by a crisp, cooling “frosted” sensation. The choice is deliberately mood-led and linked to Pantone’s 2026 Colour of the Year, Cloud Dancer, a soft white signalling calm and revitalisation, an aesthetic and emotional territory consumers are gravitating toward.
"The choice is deliberately mood-led and linked to calm and revitalisation."
AFRICAN MARKET POTENTIAL
THE SCIENCE BEHIND THE SENSATION
The “frosted” in Frosted Star Anise isn’t just a traditional mint flavour– the “ahh” feeling that lifts and cleans the palate is a trigeminal effect made possible by dsm-firmenich’s Freezestorm™ technology that can fine tune sensation precisely in any food or beverage format. Our market insights show star anise has been present in nearly 10,000 product launches over the past decade, yet only 10% of these products called it out on front of pack. In fact, 66% of consumers recognise the flavour but just 34% say they have tasted it, leaving brands room to define the taste experience.
DID YOU KNOW?
While 66% of consumers recognise star anise flavour, only 34% say they've actually tasted it, creating huge untapped market potential for brands.
From a South African and broader African perspective, the flavour lands at the intersection of wellness driven reformulation, botanical discovery, and multisensory refreshment. For a few years now, African beverages and foods have been becoming more health and wellness forward and when combined with constant consumer curiosity for sensory rich experiences these trends are accelerating product formulations across categories. At the same time, Africa’s drinks landscape is pivoting towards lower/no alcohol, functional benefits, and botanical authenticity–exactly the spaces where Frosted Star Anise can thrive.
The unique warm-cool tension provides cocktail like complexity without ABV, tapping the growing desire for no and low alcohol options for indulgent occasions. In energy and performance drinks, a leading category locally, we see the frosted finish delivering a “cold air” sensation that cuts through sweetness while providing a different type of re-energising boost.
SAVOURY APPLICATIONS
Exciting opportunities also arise within the savoury segment where hot & spicy and
authentic smoke are deeply embedded in African food occasions and experiences like shisanyama and suya. Frosted Star Anise adds a premium aromatic backbone of liquorice, clove, and cinnamon nuances to rubs, marinades, and finishing sauces, while the cooling component creates a memorable push-pull against chilli heat and char. Frosted Star Anise is more than a trend, it is a canvas that answers the region’s call for lighter sweetness, richer sensation, and premium botanical stories. From bar to braai to the sweet aisle, it is a flavour that can carry a cohesive story of rest and renewal, with a cool, modern edge for customer brands.
ABOUT US
As innovators in nutrition, health, and beauty, dsm-firmenich reinvents, manufactures, and combines vital nutrients, flavours, and fragrances for the world’s growing population to thrive. With our comprehensive range of solutions, with natural and renewable ingredients and renowned science and technology capabilities, we work to create what is essential for life, desirable for consumers, and more sustainable for the planet. dsm-firmenich is a Swiss company with dual headquarters in Kaiseraugst, Switzerland and Maastricht, Netherlands, listed on the Euronext Amsterdam, with operations in almost 60 countries and revenues of more than €12 billion. With a diverse, worldwide team of nearly 30,000 employees, we bring progress to life every day, everywhere, for billions of people.
Navigate 2026 food trends with strategic partnerships
Discover how SK Chemtrade can help manufacturers navigate food & beverage trends in 2026.
As food and beverage manufacturers plan for the years ahead, many are asking the same questions: Which trends matter? How do we respond without overcomplicating formulation? And how do ingredient partners fit into this evolving landscape? Drawing on insights from Mintel’s 2026 Global Food & Drink Predictions, we answer some of the most common questions manufacturers ask, and explain how SK Chemtrade supports practical, future-ready product development.
FOOD AND BEVERAGE TRENDS FOR 2026
According to Mintel, the most significant shifts shaping food and drink innovation are not about extremes, but balance. Consumers are moving away from rigid nutritional rules and instead embracing dietary diversity, emotional reassurance, sensory satisfaction and resourceful sustainability.
Rather than chasing single claims, successful products are expected to:
• Deliver multiple benefits in one formulation
• Feel familiar, trustworthy and grounded
• Use ingredients more efficiently
• Offer enjoyable sensory experiences. For manufacturers, this means innovation must be intentional, not reactive.
SK CHEMTRADE SOLUTIONS
SK Chemtrade acts as an ingredient partner, not just a supplier. By understanding both global consumer insights and local manufacturing realities, The company helps manufacturers translate trends into technically sound, scalable formulations.
This includes:
• Access to a broad portfolio of functional ingredients
• Guidance on ingredient selection and application
• Support for formulation efficiency, stability and compliance
• Practical solutions aligned to market demand.
By bridging insight and execution, SK Chemtrade enables manufacturers to innovate with confidence.
THE DIVERSITY SHIFT
Mintel reports that consumers are moving away from “maxing” individual nutrients (such as protein or fibre alone) toward inclusive nutrition that supports overall wellbeing.
This shift reflects:
• Fatigue with restrictive diets
• A desire for flexibility
• Increased awareness of gut health and balance.
SK CHEMTRADE’S ROLE
Ingredient diversity requires careful formulation to maintain taste, texture and shelf stability. SK Chemtrade supports manufacturers with functional ingredients that deliver multiple benefits without complexity, helping brands meet nutritional expectations without compromising product performance.
TIMELESS INGREDIENTS
Mintel highlights a growing consumer desire for trust, heritage and familiarity, particularly during periods of economic and global uncertainty.
Consumers increasingly gravitate toward:
• Traditional ingredients
• Proven processing methods
• Transparent sourcing and origin stories. This trend, often referred to as “retro
rejuvenation”, shows that innovation does not always mean reinvention.
SK CHEMTRADE’S ROLE
Working with traditional formulations often requires modern ingredient solutions to meet today’s regulatory, shelf-life and efficiency requirements. SK Chemtrade helps manufacturers modernise without losing authenticity.
HOW IMPORTANT IS SENSORY EXPERIENCE?
Sensory experience is becoming a core functional requirement. Mintel notes that texture, aroma and mouthfeel are increasingly used to support:
• Satisfaction and indulgence
• Inclusivity for ageing consumers
• Comfort for neurodiverse individuals
• Stability for GLP-1 users.
Functional ingredients that influence texture, mouthfeel and stability are
DID YOU KNOW?
According to Mintel's 2026 predictions, the biggest food innovation shifts focus on balance rather than extremes, prioritising familiar and trustworthy experiences over radical new concepts.
essential for delivering consistent sensory performance. SK Chemtrade supports manufacturers in designing products that feel as good as they taste.
SUSTAINABILITY BEYOND MARKETING CLAIMS?
Mintel reports a shift from sustainability as a message to resourcefulness as a practiceusing ingredients efficiently, reducing waste and improving shelf life.
Ingredient efficiency plays a critical role in sustainable formulation. SK Chemtrade helps manufacturers identify solutions that reduce waste, improve yield and support long-term commercial viability.
WHY WORK WITH SK CHEMTRADE?
Manufacturers face increasing pressure to innovate faster, comply with regulations and meet evolving consumer expectations, all while controlling costs.
“Consumers are moving away
from rigid nutritional rules and instead embracing dietary diversity, emotional reassurance, sensory satisfaction and resourceful sustainability. For manufacturers, this means innovation must be intentional, not reactive."
SK Chemtrade offers:
• Technical ingredient expertise
• Market-informed guidance
• Support across development and scale-up
• Long-term partnership, not one-off supply. By combining global insight with practical formulation support, SK Chemtrade helps
manufacturers build products that are relevant, resilient and ready for the future.
LOOKING AHEAD AND BEYOND Mintel’s 2026 Global Food & Drink Predictions reinforce a clear message: The future belongs to brands that balance innovation with credibility. Ingredient choice will play a defining role in how successfully manufacturers respond to this shift. SK Chemtrade remains committed to supporting food and beverage manufacturers with informed, reliable ingredient solutions - helping turn insight into impact.
* Source: Mintel, 2026 Global Food & Drink Predictions
FAST FACT
Successful 2026 products deliver multiple benefits in one formulation rather than chasing single claims.
SK Chemtrade – www.skchemtrade.co.za
Explore bold new possibilities, where natu ra l color becomes a storyteller
Spark curiosity, shape relevance, and create meaningful connections with consumers around the world. Contact us for more insights from Oterra’s Color Trends 2026 report
Colours for modern South African consumers
Kirsty Hart, technical sales manager at GNT, explains how EXBERRY colours made from fruit, vegetables and plants can provide manufacturers with a futureproof solution.
Naturalness is important to South Africans. A 2025 survey found that 84% consider it important that the food and drink they buy is natural – up from 76% two years earlier. The survey also showed that 84% say the presence of recognised ingredients influences their purchase decisions, while 72% say it is important that food colours are natural. As consumer expectations continue to evolve, manufacturers need futureproof solutions that can still deliver on performance. Our plant-based EXBERRY® colours are ideal. They not only allow for a complete spectrum of vibrant, stable shades in food and drink but support the natural label declarations that shoppers want to see.
CONSUMER-FRIENDLY COLOURS
EXBERRY® colours are all made from fruit, vegetables and plants and are processed without the use of chemical solvents. They are non-GMO, vegan, halal and kosher, and
FAST FACT
Consumer demand for natural food colours in South Africa jumped from 76% to 84% in just two years, with 72% specifically seeking natural colour ingredients.
"Plant - based colours require careful formulation to ensure optimal results."
allow for simple ingredient listings such as “concentrates (carrot and blackcurrant)” or “turmeric concentrate”. Importantly, they are also sustainable. GNT has been awarded an EcoVadis platinum medal for sustainability performance, with a score that ranks us in the top 1% in the food manufacturing industry. We also provide Product Carbon Footprint (PCF) data for the vast majority of EXBERRY® colours so brands can share this information on the product packaging. Our approach ensures your products can satisfy diverse consumer preferences as well as regulatory requirements – in South Africa and beyond.
MAKING THE SWITCH SIMPLE
Plant-based colours require careful formulation to ensure optimal results. At GNT, we’re passionate about working side-by-side with our customers to deliver the best possible outcome. EXBERRY® is available in a wide range of formats to suit almost any food and drink application, and we offer full support throughout the product development cycle. Services include colour selection and match-
ing, stability testing, concept innovation and regulatory support. We work to mimic your process as closely as possible, focusing on key parameters that impact colour performance such as pH, heating conditions and base colour. By testing different dosages and blends, we fine-tune the colour to ensure it’s just right for your product. With our global reach and tailored, local technical support, we can ensure cost- and time-efficiency by streamlining the product development process and increasing your speed to market. For example, our binder accelerated stability chamber speeds up colour testing for food and drink by up to 20 times, offering rapid insights into dosage levels and raw material performance. This innovative tool helps us to efficiently identify the perfect solution for your products.
COLOUR SOLUTIONS YOU CAN TRUST
EXBERRY® is the leading global brand of plant-based, sustainable colours for food and drink. Whether developing a new product or reformulating a recipe, we’re here to help. Trusted by everyone from start-ups to the world’s leading manufacturers, we know how to deliver colour solutions that will tick every box for the modern South African market.
Exberry – www.exberry.com
Kerry reveals 2026 global taste chart trends
Kerry's 2026 Global Taste Charts reveal evolving flavour trends, from dragon fruit's global rise to sophisticated "swicy" combinations.
Kerry, a global leader in taste and nutrition, has released its 2026 Global Taste Charts, offering the food and beverage industry its most detailed view of how flavour is evolving and where innovation is headed next. Built on the expertise of more than 1,200 scientists, 100 flavourists and extensive consumer research across multiple regions, the 2026 Taste Charts reflect how today’s consumers are eating, drinking and experimenting with flavour.
The result is a practical, forward-looking guide designed to help manufacturers respond to fast-moving tastes with clarity and confidence. As consumer expectations continue to fragment and intensify, the 2026 Taste Charts expand from six to eight categories, covering Refreshing Beverages; Alcohol & Alcohol-Inspired Drinks; Tea, Coffee & Cocoa; Savoury Snacks; Sweet; Soups & Dressings; Meat and Meals; and Supplements.
This broader view captures the growing crossover between indulgence and wellness, tradition and novelty, and global inspiration and local identity that are increasingly shaping flavour decisions.
SWEET MEETS HEAT: THE RISE OF “SWICY”
Sweet-and-spicy flavour pairings are gaining ground as consumers look for intensity, contrast and shareable experiences.
• In Southeast Asia, this shows up in spicy fruit beverages, chilli-laced confectionery and Korean-inspired limited-time fastfood offerings.
• In South Africa, sweet chilli sauces, hot honey snacks and spicy tomato crisps
EXOTIC TO EVERYDAY: DRAGON FRUIT’S GLOBAL ASCENT
• Dragon fruit has moved beyond its Asian roots to become a recognisable global flavour.
• In Asia Pacific, it continues to anchor iced teas, smoothies and flavoured waters.
• Across Europe and the Americas, its mild sweetness and vibrant colour are driving growth in sparkling beverages, fruit-forward sweets and alcoholinspired drinks.
reflect a blend of global influence and local taste preferences.
These combinations tap into a desire for playful experimentation, driven in part by social media and a growing appetite for bold, layered flavour experiences.
GLOBAL
MEETS LOCAL
Consumers are moving away from one-note spiciness toward more nuanced heat.
• Across Greater Africa, paprika-led blends are gaining momentum in snacks, sauces, grilled meats and ready meals, offering smoky, sweet and aromatic complexity inspired by street food traditions. This shift supports richer seasoning systems that deliver depth rather than intensity alone.
• In Australia and New Zealand, Fajita spice is one of the fastest-growing flavours, reflecting the mainstreaming of Mexican cuisine and the appetite for bold, multidimensional taste experiences. Its blend of smoky, spicy, and savoury notes is appearing in marinated meats, meal kits, and savoury snacks, catering to consumers seeking adventurous, globally inspired options.
FRUIT-FORWARD REFRESHMENT
Refreshing fruits continue to dominate beverage innovation.
In Southeast Asia and Greater Africa, wa-
termelon features prominently in sparkling waters, juices and alcohol-inspired drinks, although mango and pineapple are also trending in Southeast Asia, aligning with demand for clean-label and vibrant, hydrating, and naturally sweet thirst quenchers. Among consumers in Australia and New Zealand, mandarin is the fastest-growing flavour in refreshing beverages and is expanding into alcoholic, alcohol-inspired, and tea and coffee formats. Its familiarity, versatility and health positioning make mandarin a strong driver of citrus-led innovation.
NEWSTALGIA: TRADITION REWORKED FOR TODAY
Comfort flavours are being reimagined through premium formats and modern twists.
• In Southeast Asia, nasi uduk cheesecake, avocado brownie ice cream and heritage-inspired dairy beverages are becoming popular.
• In the Middle East, classic flavours such as date, za’atar, cardamom and saffron appear in unexpected formats, from date mustard and za’atar ice cream to camel milk pistachio iced coffee.
This blend of nostalgia and creativity stirs emotional connection while celebrating cultural identity.
MICRO MOMENTS OF INDULGENCE
In fast-paced lifestyles, small treats are taking on outsized importance: Across the Middle East, bite-sized energy balls, chilli-lemon snacks, mini desserts and convenient marinated proteins deliver moments of indulgence and reward without the commitment of full-scale indulgence. South African consumers are also increasingly seeking joy in small treats, for example mini malva pudding bites (traditional South African dessert in bite-sized ready-toeat portions for quick indulgence) and loaded baked potato bites, which are perfect for snacking.
HEALING FLAVOURS AND FUNCTIONAL TRADITION
In China, wellness-driven flavour innovation continues to draw from both Eastern and Western traditions. Traditional ingredients such as astragalus, turmeric and aged tangerine peel are being incorporated into coffee, tea and dairy, while superfoods like spirulina, açai and blueberries appear in smoothies and snacks, offering nourishment alongside comforting flavours.
FAST FACT
The 2026 Taste Charts expand from 6 to 8 categories, built on expertise from over 1,200 scientists and 100 flavourists worldwide.
"Sweet-and-spicy flavour pairings are gaining ground as consumers look for intensity, contrast and shareable experiences."
MAXIMALIST TASTES
Richness has become a benchmark of quality in beverages and desserts. In China, extra-rich milk teas, intensified matcha and cocoa, and ingredients such as ginseng and bitter melon are appealing to consumers who want complexity, balance, and a more grown-up flavour profile. Across the Middle East, chocolate is celebrated in ever more decadent forms. Dubai’s chocolate craze is fuelling launches across beverages, bars, and even desserts with layered, premium
BOTANICALS AND FLORALS
As consumers gravitate towards complex, aromatic profiles, botanicals continue to rise:
• In the US and APAC, orange blossom and hibiscus are emerging in lower-sugar beverages.
• In South Africa, indigenous ingredients such as rooibos and sorghum sit alongside rose, chamomile and elderflower, signaling wellness, authenticity and premium appeal.
ingredients (chocolate pistachio ice cream and chocolate energy balls). Consumers desire multisensory “maximalist” experiences that combine richness, texture, and visual appeal, elevating everyday treats into moments of pure indulgence.
TURNING INSIGHT INTO ACTION
The 2026 Taste Charts are now supported by a user-friendly, end-to-end digital platform that bridges the gap between insight and execution: KerryNow™. For the first time, customers can access the flavour portfolio, instantly order samples of trending flavours featured in Taste Charts, and get support from Kerry experts on product applications, regulatory guidance or sample selections. “The 2026 Taste Charts reflect how consumers are eating and drinking today, seeking contrast, comfort, depth and meaning in flavour,” said Leigh Anne Vaughan, Vice President of Product Technologies, Kerry. “It brings together sensory science, cultural understanding and real consumption data to show where flavours are gaining momentum and how they’re being expressed locally. By connecting these insights with practical application support and rapid sampling through KerryNow™, we’re helping our customers move more confidently from idea to product and keep pace with how quickly tastes are changing.” Kerry Insights
CJP Chemicals are proud partners and distributors for Agrumaria Reggina's extensive range of fruit juice concentrates, essential oils and premix solutions, bringing cutting edge citrus innovation to SADC markets.
In the ever-evolving landscape of flavour technology, Italian powerhouse Agrumaria Reggina has carved out a distinctive niche by mastering the art and science of citrusbased extracts. Since its establishment in 1985, this family-owned enterprise has transformed from a regional citrus processor into a global flavour solutions provider, demonstrating how vertical integration and technical innovation can redefine industry standards.
VERTICAL INTEGRATION ADVANTAGE
What sets Agrumaria Reggina apart in today's competitive flavour market is its commitment to endto-end control. Unlike many suppliers who rely on thirdparty sourcing, the company maintains direct oversight from premium citrus sourcing through to finished ingredient delivery. This vertical integration isn't merely about cost control—it's about ensuring consistency
"The 'Nature Sparks' premium extract range positions Agrumaria squarely within the clean-label trend."
and traceability in an industry where authenticity commands premium pricing. Operating from dual production sites in Italy and Egypt, with commercial offices spanning Europe, Asia, Middle East & Africa, and North America. Agrumaria Reggina has positioned itself strategically for both quality sourcing and market responsiveness. The Egyptian facility particularly enhances their citrus procurement capabilities, given Egypt's status as a major citrus producer, whilst the Italian headquarters maintains their European market focus and R&D excellence.
TECHNOLOGY PLATFORMS DRIVING INNOVATION
The company's technology portfolio demonstrates sophisticated
understanding of modern F&B challenges. Their "Citrus in Cloud" emulsion technology addresses the growing demand for natural cloudy beverage systems, whilst their "Citrus Comeback" add-back solutions solve the perennial problem of flavour loss during juice processing—a challenge that has plagued beverage manufacturers for decades. Perhaps most intriguingly, their taste modulator systems reflect industry-wide movement towards sugar reduction without compromising sensory experience. These modulators enable beverage formulators to achieve sensory balance in reduced-sugar applications, addressing both regulatory pressures and consumer health concerns. The "Nature Sparks" premium extract range positions Agrumaria Reggina squarely within the clean-label trend. These natural extracts deliver authentic flavour profiles that resonate with consumers' increasing demand for recognisable ingredients, whilst providing formulators with the technical performance required for commercial production.
APPLICATION-FOCUSED DEVELOPMENT APPROACH
Rather than operating as a traditional ingredient supplier, Agrumaria Reggina functions more like a flavour consultancy with manufacturing capabilities. Their multidisciplinary teams—comprising R&D, application, and commercial
specialists—work collaboratively to solve specific formulation challenges rather than simply selling standardised products. This approach manifests in their "Tasting Kit" concept, which provides ready-to-taste beverage formulations that bridge the gap between concept and commercial application. For busy product development teams operating under tight timelines, this represents significant value—enabling rapid iteration and reducing time-tomarket. Their ingredient systems, available in both liquid and powder formats, exemplify this application-focused thinking. These ready-to-use systems simplify formulation whilst maintaining scalability—crucial considerations for manufacturers balancing innovation with operational efficiency.
MARKET POSITIONING AND INDUSTRY RELATIONSHIPS
Agrumaria Reggina's client portfolio spans carbonated soft drinks, functional beverages, RTD applications, flavoured waters, and increasingly, low/no-alcohol alternatives. This diversity reflects astute market positioning—whilst citrus remains their core competency, they've evolved their applications to match contemporary beverage trends. Their expansion into sweet and dairy applications, along with cosmetic and fragrance markets, demonstrates technical capabilities that extend beyond traditional beverage flavouring. This diversification provides revenue stability whilst leveraging core citrus expertise across multiple sectors. The company's emphasis on co-development partnerships rather than transactional relationships reflects industry evolution towards collaborative innovation. In today's complex regulatory environment, with sustainability pressures and cleanlabel demands, ingredient suppliers must function as technical partners rather than mere vendors.
SUSTAINABILITY AND FUTUREPROOFING
Whilst the company doesn't explicitly tout sustainability credentials, their operational model inherently supports responsible sourcing practices. Direct citrus relationships, integrated supply chains, and wastereduction focus align with industry sustainability expectations without the greenwashing that characterises some competitor messaging. Their dual-site production strategy provides supply chain resilience—increasingly important considerations given recent global disruptions. This geographic diversification, combined with their local market tuning capabilities, positions them well for continued international expansion.
INDUSTRY IMPLICATIONS AND OUTLOOK
The company's evolution reflects broader industry trends towards specialisation and technical partnership. As regulatory complexity increases and consumer demands become more sophisticated, ingredient suppliers who combine technical excellence with application support will likely outperform those offering standardised commodity products.
Their success in scaling from regional citrus processor to global flavour solutions provider offers valuable lessons for other specialty ingredient companies. The combination of vertical integration, technology platform development, and application-focused commercial strategy provides a roadmap for sustainable growth in competitive markets. For beverage developers and flavourists, Agrumaria Reggina represents the new paradigm of ingredient partnership— where technical capabilities, application support, and commercial understanding converge to accelerate innovation whilst reducing formulation risk. In an industry where authenticity, functionality, and speed-to-market increasingly determine success, such partnerships become not just valuable, but essential. As the global flavour market continues consolidating around technical leaders, Agrumaria Reggina's combination of citrus expertise, manufacturing capability, and application focus positions them strategically for continued growth. Their story demonstrates how focused specialisation, rather than broad diversification, can create sustainable competitive advantage in today's dynamic F&B landscape.
FAST FACT
Founded in 1985 as a family-owned business, Agrumaria Reggina now serves global markets spanning Europe, Asia, Middle East & Africa, and North America with applications across beverages, dairy, cosmetics, and fragrances.
Karbfix delivers purified, highly branched cyclic dextrin technology for clean-label sports nutrition with exceptional clarity, digestibility and sustained energy performance.
Plant-based ingredients are moving from niche preference to mainstream expectation, especially in sports nutrition where performance and “clean label” now have to coexist. The hydrationand-energy segment is expanding rapidly— often cited around 15% annual growth— because more people want products that fuel training without heavy sweetness, gut discomfort, or a long list of additives. In that landscape, the most meaningful innovations aren’t flashy flavours; they’re smarter carbohydrate systems.
ADVANCED PROCESSING TECHNOLOGY
KARBFiX is a good example of that shift. Instead of leaning on conventional carb blends that can feel harsh or lead to a quick spike-and-drop, KARBFiX is a purified Highly
DID YOU KNOW?
Karbfix is produced through advanced enzymatic processing and multi-stage purified filtration from tapioca and pea starch, creating a low-osmotic carbohydrate system that's allergenfree, non-GMO, and corn-free.
"Clear in the bottle, comfortable in the gut, and credible on the label."
Branched Cyclic Dextrin (HBCD) produced from tapioca and pea starch. The “plantbased” story here is structural as much as it is symbolic: carefully selected starch sources are transformed through advanced enzymatic processing and multi-stage purified filtration to create an exceptionally clean, performance-driven carbohydrate ingredient. It’s built for performance, not just replacement alone. What makes it stand out is how it behaves in real products. Because it is engineered for exceptional solubility and clarity, KARBFiX can deliver a genuinely clear drink with a smooth mouthfeel, not a cloudy, gritty mix. That matters for hydration formulas, where drinkability determines whether people consistently consume enough fuel and fluids during long sessions. It also fits powders, gels, and ready-to-mix sticks that need to dissolve fast, taste clean, and remain stable on the shelf and in a shaker.
CLEAN ENERGY PERFORMANCE
Functionally, the appeal is efficient energy with better tolerance. KARBFiX is
For more info contact: ferdid@chempure.co.za
designed as a low-osmotic, easy-to-digest carbohydrate system, helping reduce the bloating and heaviness that can show up when carbohydrate concentration climbs. For athletes, that can mean sustained energy during exercise and fewer compromises between fuelling and comfort. For everyday fitness consumers, it can simply mean energy that feels “clean”—steady support without the crash they associate with typical sugars. There’s also a practical advantage for modern brands: broader accessibility. KARBFiX is allergen-free, non-GMO, and corn-free— attributes that help products reach consumers who avoid common allergens or prefer simpler ingredient stories. With a neutral taste and mild sweetness, it pairs easily with electrolytes, amino acids, or caffeine without dominating the flavour profile, allowing formulators to build targeted pre-, intra-, or post-workout concepts. The bigger point is that plant-based performance has matured. Ingredients like KARBFiX show how carbohydrate design can be both science-driven and consumerfriendly—clear in the bottle, comfortable in the gut, and credible on the label, even for demanding training days.
Chempure – www.chempure.com
Unlock your body’s full potential with NiHTEK’s newest branded ingredient, KARBFIX®. This ultimate solution is designed specifically for athletes and fitness enthusiasts demanding peak performance. Engineered to support you from the first rep to the final stretch, KARBFIX® redefines your expectations for pre- and intra-workout, post-recovery, and especially for endurance supplementation.
The rising interest in plant-based diets is shaping food trends worldwide, including in South Africa. Consumers are increasingly seeking healthier, sustainable, and protein-rich alternatives. According to Globenewswire, the meat alternatives market in South Africa is expanding due to growing concerns over health, sustainability, and ethical considerations, while consumption of meat and fish remains stable.
ADDRESSING THE PROTEIN GAP
One key concern for consumers adopting plant-based diets is adequate protein intake. To meet this demand, food companies are fortifying products with high-protein plant ingredients such as pea protein, soy protein, lentil protein, and yeast-based proteins. Some are also combining plant proteins with fermented ingredients, nutritional yeast, and functional proteins to enhance both nutrition and taste. This approach allows manufacturers to claim a relevant source of protein while ensuring a more appealing sensory experience.
The convenience factor is also crucial.
An increasing number of plant-based ready meals, snacks, and fast-food options are appearing in both retail and restaurant chains to cater to on-the-go consumers. However, taste remains a decisive factor in repurchasing decisions, highlighting the need for food manufacturers to deliver flavourful alternatives.
DID YOU KNOW?
Engevita® HiPRO Beyond delivers minimum 80% protein content - tested at 15% inclusion levels, nearly double typical ready-to-drink protein shakes.
Yeast protein powers South Africa's food future
South Africa's growing demand for plant-based, allergen-free foods finds innovative solutions through highprotein yeast-derived ingredients and sustainable fermentation technologies.
YEAST PROTEIN: A SUSTAINABLE AND HIGH-QUALITY ALTERNATIVE
Lallemand Bio-Ingredients a privately held Canadian company with expertise in fermentation and yeast-based derivatives, partners with Savannah to supply the South African food industry with sustainable, nutritious, and flavourful ingredients. Engevita® HiPRO Beyond is a versatile yeast protein derived from Saccharomyces cerevisiae (baker’s yeast). With a minimum protein content of 80%, it is a complete protein containing all essential amino acids, including branchedchain amino acids (BCAAs). Unlike many plant-based proteins, Engevita® HiPRO Beyond has a neutral flavour and aroma, ensuring it does not alter the taste, texture, or appearance of food products. It integrates seamlessly into complex food matrices, preserving the sensory appeal of meat alternatives, dairy analogues, and other plant-based products. Thanks to its quick dispersibility and lack of foaming in aqueous matrices, it can be included in hybrid dairy and non-animal origin alternatives, representing a major source of high-quality protein. In shakes and other drinks, for example, Engevita HiPRO Beyond has been tested at inclusion levels of up to 15%, significantly surpassing the typical 3-8% protein content found in most ready-to-drink protein shakes on the market.
Nutritionally, Engevita® HiPRO Beyond offers a high-quality, complete, and digestible protein source. Unlike certain plant proteins that contain anti-nutritional factors (ANFs) such as lectins and tannins, which can hinder digestion and nutrient absorption, yeast protein is free from these compounds, enhancing its nutritional value. Additionally, its controlled fermentation process mini-
mises contamination risks, providing a safer alternative to agricultural proteins. From a sustainability perspective, yeast protein production is not reliant on seasonal cycles and requires less land and water than traditional crop-based proteins. The circular economy approach in fermentation further enhances its environmental benefits, making it a responsible choice for the future of food.
MEETING CONSUMER DEMANDS
The importance of allergen-free products in South Africa is increasing due to the high prevalence of food allergies. Approximately one-third of South Africans will experience an allergic disease in their lifetime, with children accounting for 40% of these cases (source: Allergy Foundation South Africa). This has driven consumer demand for allergen-free food options. To protect food-allergic consumers, South African regulations mandate clear labelling of common allergens, including eggs, cow’s milk, crustaceans, molluscs, fish, peanuts, soybeans, tree nuts, and certain cereals. Additionally, the global allergen-free food market is projected to reach USD 102.7 billion by 2034, growing at a compound annual rate of 7.4%. As a result, food manufacturers are innovating with yeast extracts and fermentation-derived flavours to enhance the taste of both plant-based and conventional products. These natural ingredients provide umami richness, meat-like and dairy-like flavours without artificial additives or major allergens.
Savannah Fine Chemicalswww.savannah.co.za
Lallemand – Bio – Ingredientswww.bio-lallemand.com
Images: supplied by Savannah Fine Chemicals
What connects your favourite drink, spread, and snack?
LALLEMAND BIO-INGREDIENTS’ YEAST SPECIALTIES, designed to boost protein content, reduce sodium levels, and deliver unique, distinctive avour pro les
Tendra: Where great taste meets plant protein
Brenntag presents advanced Tendra plant protein delivering neutral taste, superior solubility, and excellent emulsification properties while maintaining complete sustainability.
In today’s market the demand for plant-based proteins is exploding, as more people are seeking to follow a healthy plant-based diet, or even choosing hybrid options as a more sustainable alternative. Currently, one of the most important factors inhibiting growth of plant-based products is taste and texture. With Tendra we’re entering a new era. It’s time to forget what you already know about proteins!
MEET TENDRA, THE STANDARD IN PLANT PROTEINS
Introducing our innovative ingredient: a revolutionary protein that is changing the standard of nutrition while offering exceptional taste. Cosun Protein is proud to present this protein with cutting-edge sensory experience. Born from a belief in our unique proprie tary technology, and ready to disrupt the market. This isn’t just the best tasting plant protein. This is a high-quality plant protein that will be your new standard in plant proteins, and here’s why:
solutions. The result is a smooth product, without any graininess that can be associated with plant proteins.
EXCELLENT EMULSIFICATION PROPERTIES
Another challenge has been achieving good levels of emulsification with plant proteins. Tendra delivers excellent emulsifying and foaming functionalities. Crucial for making appealing plant-based and dairy-free products. This functionality can be achieved even at low concentrations, while increasing the dosage will not affect functionality or taste.
Sustainability: Consumers want clean label ingredients that are sustainably sourced. Tendra comes from GMO-free fava beans, grown in Europe in an environmentally friendly manner. The fava bean is also a hugely efficient nitrogen fixer, naturally enriching the soil and providing food and energy for the next crop of plants.
Mild and neutral taste: Ask any consumer and they’ll tell you; taste is their number one priority. This is where Tendra can make the difference. Through our proprietary extraction technology and purification process, we deliver a flavuor- and aroma-neutral plant protein that is ideal for great-tasting products.
Easily dissolvable: Tendra solves the common issue of poor solubility in plant protein formulations. In contrast, Tendra dissolves easily, and remains stably dispersed in
THE GO -TO PLANT-BASED PROTEIN
Tendra’s versatility makes it an ideal ingredient for a wide range of food and beverage
SENSORY PROFILE TENDRA
Tendra fava bean protein isolate scores significantly better in sensory profile compared to other plant proteins that are currently on the market. On this spider plot you can see that Tendra scores best on all components.
applications. From plant-based dairy alternatives and baked goods to meat analogues and beverages, Tendra reliably delivers a smooth texture, clean taste, and exceptional functional performance.
TENDRA IN ACTIVE NUTRITION
In today’s plant protein sport nutrition market, taste remains a crucial factor despite the demand for innovation. Many common plant proteins have a bad taste, mouthfeel, and smell. And that’s why consumers keep on searching for better options. Tendra stands out from other proteins on the market and can make that difference product developers are seeking for in plant proteins. Particularly in ready-to-mix protein shakes, Tendra stands out, delivering both exceptional taste and nutritional benefits. We’ve developed recipes for plant-based ready to mix and ready to drink protein shakes that are a breakthrough in future-proof proteins.
"This isn't just another plant protein – this is your new standard."
DID YOU KNOW?
Fava beans are nitrogen-fixing powerhouses that naturally enrich soil and provide nutrients for the next crop cycle, making them one of the most environmentally regenerative protein sources available.
- www.brenntag.com
Protein - www.cosunprotein.com.
Taste makes the decision
Create plant‑based products consumers enjoy from the first bite and choose again. With next‑generation plant proteins designed for neutral taste, smooth texture and functional performance, we support smarter formulations. When taste and functionality matter, it’s better by choice.
Contact Brenntag South Africa (Pty) Ltd.
Unit 2, Elgin Street (Entrance 1) Pomona 1619 Kempton Park
Bragan Ingredients introduces Beyond Acacia, delivering superior functionality while supporting environmental responsibility in vegan applications.
As consumer demand for vegan and plant-based products continues to rise, so too does the need for ingredients that deliver on both functionality and environmental responsibility. Beyond Acacia® answers that call. Developed by global gum acacia leader Alland & Robert, this innovative range of high-density acacia gum granules sets a new benchmark for performance, process efficiency, and sustainability in modern food and beverage applications.
Derived from the sap of the Acacia tree, gum acacia has long been valued in plantbased formulations for its exceptional emulsifying, stabilising, and encapsulating properties. Beyond Acacia® builds on this natural heritage, combining the proven functionality of gum acacia with advanced granulation technology designed to reduce environmental impact and optimise industrial processes.
BEYOND ACACIA®
At its core, Beyond Acacia® is engineered for superior dispersibility and enhanced solubilisation. Its high-density granules hydrate efficiently, even in cold processes, making it particularly suited for liquid beverage emulsions. For vegan beverage brands working with plant-based milks, flavoured waters, nutritional drinks, or functional beverages, this translates to improved texture, stability, and mouthfeel,
"In a marketplace where sustainability claims must be matched by measurable action, Beyond Acacia® stands as proof that technological excellence and environmental stewardship can and must go hand in hand.
without compromising clean-label appeal.
The new granularity ensures excellent hydration properties, maximising dispersion efficiency and reducing the formation of lumps. Foam production and dust during processing are significantly reduced, improving fluidity and workplace conditions while minimising ingredient loss. For manufacturers, this means smoother operations, lower energy consumption, and shorter processing times. For brands, it means consistent product quality and improved sustainability credentials.
MULTI-FUNCTIONAL PERFORMANCE
Beyond beverage emulsions, Beyond Acacia® offers remarkable versatility across a wide range of plant-based applications. It functions effectively as an encapsulation agent for flavours and sensitive actives, protecting ingredients while enabling controlled release. Its film-forming capabilities support coating and protective applications. In tableting, it supports binding and structural integrity, and as a natural dietary fibre, it contributes to nutritional enrichment in clean-label formulations. Within confectionery, it enhances texture and stability, ideal for vegan gummies and plant-based sweets seeking alternatives to gelatins.
The commitment to environmental excellence extends beyond the factory floor. Alland & Robert has invested significantly in reducing greenhouse gas emissions throughout its operations and supply chain, alongside supporting reforestation initiatives in the African Sahel, a region central to gum acacia sourcing. These efforts reinforce the company’s dedication to responsible sourcing,
ABOUT BRAGAN INGREDIENTS
Bragan Ingredients, a Solevo Group company since October 2024, has earned generations of trust as a leading supplier and distributor of raw materials and ingredients across South Africa and sub-Saharan Africa. Serving the food, beverage, bakery, dairy, pharmaceutical, and cosmetic sectors, as well as industrial and agricultural markets - Bragan offers an extensive portfolio to meet the evolving needs of its customers. With ISO 9001:2015-certified warehousing and distribution hubs in Johannesburg, Cape Town, Durban, and Port Elizabeth, we provide national reach with uncompromising quality. Now powered by Solevo Life Sciences and strengthened by Solevo’s global network, Bragan Ingredients delivers nutrition, safety, and innovation to Africa’s growing industries. From our South African roots to Solevo’s continental platform, we remain committed to shaping a safer, healthier, and more sustainable future for communities across the region.
DID YOU KNOW?
Alland & Robert has invested significantly in reducing greenhouse gas emissions and supporting reforestation initiatives in the African Sahel, where gum acacia is traditionally sourced.
biodiversity protection, and long-term ecological resilience.
For vegan brands navigating the balance between functionality, scalability, and sustainability, ingredient innovation is critical. Beyond Acacia® offers a compelling solution:
"Beyond Acacia® answers that call."
a plant-based, high-performance ingredient that enhances product quality while actively reducing environmental impact.
Bragan Ingredients is proud to partner with Alland & Robert in bringing Beyond Acacia® to market. Together, we are supporting manufacturers across the Sub-Saharan region in creating next-generation vegan products that are not only technically superior but aligned with the values of today’s conscious consumers. In a marketplace where sustainability claims must be matched by measurable action, Beyond Acacia® stands as proof that technological excellence and environmental stewardship can and must go hand in hand.
Bragan Ingredients –www.braganingredients.co.za
BEYOND ACACIA®
Bragan Ingredients
Why plant-based foods are more than a trend
Lake International supports manufacturers creating innovative plant-based products that meet growing consumer demand for healthier, sustainable food alternatives.
Across the globe, consumers are reshaping what’s on their plates.
Healthier lifestyles, environmental awareness, and a desire for simpler, more transparent food choices have moved plantbased alternatives from niche to mainstream. Today, people aren’t just curious about plant-based foods — they’re choosing them regularly, and brands are responding with innovations that deliver taste, nutrition, and real enjoyment. Plant-based eating is no longer just about replacing meat or dairy. Many consumers, especially younger generations and flexitarians, want meals that are nutrient-rich, creatively prepared, and aligned with their personal values of health and sustainability. This shift has broadened demand beyond imitation products to standalone plant-forward foods — grains, legumes, vegetables, and pulses that shine in their own right.
AFRICAN MARKET TRENDS
In South Africa and across Africa, this trend mirrors global patterns. Local shoppers increasingly seek high-protein plant snacks, fibre-rich options, and cleaner, simpler ingredient lists in everyday groceries. Functional foods — those with added health benefits like digestive support or immune enhancement — are rapidly moving into mainstream shopping baskets.
At the heart of this transformation are the ingredients that make plant-based products taste great, perform well, and deliver on nutrition. That’s where Lake International, plays a pivotal role in helping manufacturers turn consumer trends into successful products.
"Plant-based eating is no longer just about replacing meat or dairy."
With expertise across meat alternatives, beverages, bakery, and health & nutrition, Lake International offers a range of plant-based and plant-derived ingredients and processing aids to support innovation.
CONSUMER EXPECTATIONS: CLEAN LABELS AND REAL BENEFITS
Modern shoppers aren’t just buying plantbased for environmental reasons — they want clean labels and real nutritional value. Research shows that consumers increasingly view long ingredient lists and artificial additives as barriers to purchase. Naturalness is now one of the top priorities for plant-based food buyers, just behind health benefits. This is where functional ingredients shine. Today’s smart formulators use plant-based components that enhance taste, texture, nutrition, and shelf life without compromising clean-label intentions. Plant-based functional ingredients & processing aids from Lake International
Lake International’s portfolio includes ingredients and processing aids that are plantbased or plant-derived, ideal for plant-forward product development:
• Plant proteins — pea, soy, fava or rice proteins that boost protein content in meat alternatives, beverages, bars, and snacks.
• Hydrocolloids & natural texturisers — gums,
carrageenan, and other plant-derived stabilisers that improve viscosity, texture, and mouthfeel in dairy and meat alternatives, sauces and desserts.
• Plant-based fibres — soluble and insoluble fibres, supporting digestive health while improving texture and moisture retention.
• Plant-derived emulsifiers — lecithin from sunflower or soy helps blend water and fat for smooth, creamy textures.
• Plant-based natural flavour enhancers — botanical extracts that enhance taste and target personalised nutrition while keeping labels clean.
• Processing aids from plant sources — natural starches, fibres, and hydrocolloids that support production efficiency, texture stability, and shelf life without introducing synthetic additives.
These ingredients allow manufacturers to deliver the taste, texture, and nutrition consumers expect while keeping products aligned with plant-based and clean-label trends.
READY FOR THE FUTURE
Plant-based foods are here to stay, driven by consumer demand for health, taste, and sustainability. With the right combination of plant-based proteins, fibres, hydrocolloids, emulsifiers, and functional ingredients, the next generation of plantbased food will be even more compelling — tasting great, delivering nutrition, and winning over a broader range of consumers every day.
Five costly mistakes that shorten frying oil life
Heat and Control helps food processors transform oil management from operational cost into strategic sustainability advantage through extended frying oil life.
In food processing operations that rely heavily on industrial frying, cooking oil is often viewed as a consumable cost. Increasingly, however, processors are recognising oil management as something more strategic. How oil is selected, handled, and protected throughout the frying process has a direct impact on waste generation, energy use, cleaning requirements. Extending oil life goes beyond cost reduction. It is a practical sustainability strategy that supports operational efficiency, product consistency, and
"If
packaging starts with paper, it should end with paper."
more efficient use of oil, energy, and cleaning resources.
WHY THESE MISTAKES MATTER
Each of these issues increases oil disposal rates, energy consumption, and cleaning requirements — all of which negatively impact sustainability performance. By choosing the right fryer design, oil handling, and daily operating practices, you can significantly
DID YOU KNOW?
Heating oil without cooking product accelerates degradation without delivering value.
TAP INTO THE GROWING PET ECONOMY
Pet Hub is a specialised B2B digital publication connecting your brand to the decision-makers shaping South Africa’s booming pet food, pet care, and pet services and pet care services.
Burnt 'fines' are one of the most aggressive contributors to oil breakdown.
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CONVENIENCE FOOD PROCESSING
FIVE FACTORS SHORTENING FRYING OIL LIFE
1. Operating your fryer consistently below intended throughput.
Fryer sizing should align with heat load, production capacity, and output requirements, but oil life is also influenced by how consistently a fryer operates at its intended throughput. Periods of low utilisation — often caused by raw product supply interruptions, unplanned downtime, or limitations of packaging capacity — can extend oil residence time and increase exposure to heat and air. Paying attention to upstream and downstream constraints helps maintain oil quality, extend oil life, and optimise overall throughput.
2. Excessive exposure to air
Oxidation is one of the primary drivers of frying oil degradation, and it is heavily influenced by oxygen exposure. Open fryer designs, lifted hoods, and uncontrolled
extend oil life while reducing waste and resource use.
Turning oil management into a sustainability advantage: When approached systematically, oil management becomes a practical way to reduce waste and resource use. When
airflow allow air to interact with hot oil, rapidly reducing stability. Modified atmosphere techniques — such as steam blanketing and internal baffles — help protect oil by minimising oxygen contact. In practice, operating conditions can have just as much impact on oil quality as equipment design. In one batch frying application, a customer contacted us after experiencing significantly shorter oil life. On investigation, we found the hood steam extraction system was set incorrectly, pulling large amounts of air in through the fryer hood over the oil. With the correct adjustments, we were able to extend the oil life by several days.
3. Poor filtration and fines management
Particulate matter, or “fines,” left in frying oil will burn and carbonise. Burnt fines are one of the most aggressive contributors to oil breakdown. Effective filtration systems remove debris before it compromises oil quality, while absorbent media can help remove free
the right equipment design is selected and supported by good day-to-day operating practices, extended oil life can lower resource demand while maintaining consistent product quality. By treating oil as a valuable process asset — and choosing the right fryer
all manner of food products, anywhere along the line.
fatty acids and rejuvenate oil condition.
4. Inadequate storage and handling practices
Oil degradation often begins before frying even starts. Aeration during delivery or transfer introduces oxygen, while incompatible materials such as copper or brass catalyse chemical reactions that rapidly degrade oil. Sealed storage tanks, inert gas blanketing, and proper material selection help preserve oil quality and reduce unnecessary waste.
5. Uncontrolled heating and idle time Heating oil without cooking product accelerates degradation without delivering value. Starting fryers too early, running during extended downtime, or using heaters that create excessive oil-film temperatures all contribute to premature breakdown. Heating systems should be designed to meet process demands efficiently while minimising thermal stress on the oil.
to protect it — you can improve efficiency, consistency, and sustainability across your frying operations.
Heat and Controlwww.heatandcontrol.com
Thinking outside the box for packaging concepts
Lorenzo Birro, key account manager at Cama Group, gives us a deep insight into the mindset of a market leading packaging-technology company, and how its solutions are the result of decades of experience across multiple applications.
Q. Can you start by giving us a brief introduction to Cama Group and its role in the baking industry?
A. CAMA is a leading packaging technology company that has been supporting international customers – big and small – since 1981. Its core business is the design, engineering and production of high-technology secondary and tertiary packaging systems and complete turnkey lines for customers in both the food and nonfood markets. Spending 5% of its annual turnover on research and development has put it in a very capable position to conquer the world’s most complex packaging challenges, with over 3,400 machines installed globally, many at multi-site installations for the world’s biggest companies and consumer brands. But Cama is also equally at home supporting smaller companies with their similarly challenging packaging issues. With such a broad spread of technologies and a class-leading machine portfolio, Cama can deliver exactly what customers need, based on their precise product-and-packaging requirements. For the bakery industry
it can offer multiple secondary formats, including sleeves, hinged-lid boxes, cartons, display boxes, wraparound formats and RSC boxes. And for tertiary packaging it offers RSC, display boxes and wraparound formats.
Q. Can you share insights into the latest innovations or trends in packaging for bakery products?
A. Cama’s significant R&D investment means its machine designs are rarely static, with improvements and technology transfer from other markets being quickly and efficiently incorporated into all future machine variants. An example of a major recent innovation, which is set to gain significant traction in the bakery industry, is the use of labels to replace flow wrapping. Cama’s new labelling technology can replace multi-pack flow wraps with labels that secure individual products in shelfready collations.
Typical applications include individual cake bars, wafers, chocolate bars, noodle packs or wet wipes, all of which can be secured together by a common shared label and then
‘broken off’ individually and used/consumed as required. The primary packaging is still required to maintain product integrity, but the secondary stickers or labels use the same chemical family as the primary packaging, which means they can be recycled in the same process. This move to mono-material packaging is a major first step to making waste collection and recycling more effective. Another advantage of this approach is the flexibility gives to branding and marketing as the stickers/ labels can be printed on demand – even lineside – and easily tailored to discrete batches. To reinforce the potential of this technology, Cama is currently developing a highly integrated turnkey packaging line for a large multi-national customer that combines the ability to collate and package individual products into shelfready cases or as labelled multi packs into shipping cases. Not only does this solution handle multiple case styles, but its modular design flexibility means it can more easily adapt to available factory real estate. Changeover is also tool-free, and both packaging processes are highly optimised, ensuring that they do not compromise the speed of any upstream processes.
Q. How do you see automation reshaping the bakery industry, particularly in terms of efficiency and
product quality?
A.Like many global industries, the bakery industry is facing challenges related to employee availability and skill levels. A lack of employee availability at reliable, repeatable and sustainable levels has led to a growing demand for
end-of-line automation for traditionally manual cartoning and case packing operations; however, a lack of suitable skills is often falsely seen as a barrier to the uptake of some more advanced automation solutions. Cama, as an endof-line specialist, has solutions to both challenges, in terms of its full portfolio of end-of-line packaging technologies and its ability to incorporate highly intuitive VR/AR-driven operation/ maintenance and RFID-coded changeover routines into its machines, which make significant inroads into removing human error from batchbased machine reformatting. Indeed, by removing human error and making changeovers slicker and more easily performed, Cama can keep downtime to an absolute minimum, which boosts operational equipment effectiveness (OEE) figures, a key operational metric in every market, not just bakery. With market forces, consumer trends and internet influencers driving change on an almost daily basis, this level of agility is essential to help companies keep pace
with what the supermarkets and their customers are demanding. This agility in bakery packaging is also driven by more demands form the supermarkets. Even though marketing departments are pushing for greater brand exposure on the shelf, the supermarkets are offering less shelf space per products. Compounding this is the fact that international companies also need to balance portion and pack sizes with local currencies, so single machines must be capable of packaging differing weights and/or quantities depending on UK Pound, the European Euro or the US Dollar. The challenges facing the machine suppliers are truly staggering.
Q. What are the main challenges bakeries face in adopting advanced packaging solutions, and how can technology help overcome these?
A. European markets will soon see the introduction of the Packaging and Packaging Waste Regulation (PPWR) which will define staged requirements for recyclability, the use of recycled materials and overall waste reduction.
This sustainability driven initiative means that companies must ensure that their packaging is compliant with regulations. But for many companies an overnight changeover to new materials, tyles and processes is simply not possible, which means they need technology that can adapt as the market evolves, including changeovers to more sustainable materials. The legislation is also “loose” enough that individual countries can adopt and enforce the new legislation slightly differently, which means international machine suppliers must make sure that their technology can be adapted to serve different market requirements. Although Gen Z and families with children are sold on the eco packaging message older generations are less inclined to purchase based on eco credentials. It’s not that they won’t buy products, they will if they are the same price or cheaper. At this stage, sustainability does not have a significant positive impact on sales. When new materials are used, packaging-machine dynamics must be tailored to suit the physics of the material. Not only do new eco materials require gentler handling, but the material properties can change form one supplier to the next. Until these polymer formations have been widely perfected and distributed, it is up to the machine suppliers to give their customers the ability to fine tune packaging processes and machine dynamics. And this is not just for flow
wraps, doypacks and other packaging formats are also heavily affected.
Q. Sustainability is a growing focus in the industry. How does Cama Group address the demand for eco-friendly packaging and production processes?
A. In addition to the label-based packaging mentioned earlier, companies must also pay strict attention to more traditional methods, including the design of cartons and cases. As well as considering the actual types of materials being used, users need to think about the amount of the material they are using and then balance that with the structural capabilities of the resultant packaging. This then needs to be examined and modified to ensure it is within the capabilities of the machines being used. Sometimes, some packaging concepts may seem to be overkill, but ultimately, it’s all about saving the product. Indeed, food wastage can have a bigger environmental impact than the materials being used to package it. Sustainability is a constant balancing act across all facets of the packaging discipline. Trade-offs sometimes must be made, but they are usually for a very good reason, although they may not be immediately apparent to the consumer.
Q. How can technological advancements help bakers address the increasing consumer demand for healthier, clean-label products without compromising on production efficiency?
A. The health benefits of a product are
very much down to the bakers, but as a packaging technology company, Cama makes sure that production efficiency is never hindered. The company has an ethos that it will never be the weak link in any production line. In terms of efficiency and higher OEE, Cama can deploy automated changeovers, and it is removing human error using AR and VR technologies. Pneumatic systems are also slowly disappearing, as servo technology offers a more efficient and more agile/programmable solution. For those not ready to go full servo yet, it offers machines that can migrate later.
Q. Looking ahead, what do you think will be the key technological advancements shaping the bakery sector in the next five years?
A. Multi capability machines are the future. Capable of handling multiple products, flavours and packaging arrays, all of which can be set up in minimal time at the push of a button and using highly intuitive toolless changeover routines.
The art of excellence in filled, indulgent pastries
Bakeries worldwide embrace textural contrasts and bold flavours, transforming simple pastries into curated sensory experiences.
Bakeries all over the world are exploring a new kind of indulgence. It is no longer just about sweetness. It is about the balance and harmony of texture, contrast and surprise in every bite. Imagine a croissant with a crisp golden shell giving way to an oozy pistachio cream, or a doughnut bomb filled with hot honey custard that melts on the tongue. From 'swicy' (sweet and spicy) pairings to vibrant nut creams and coffee-infused fillings, these bold flavours are capturing attention and transforming simple pastries into miniature experiences.
THE POWER OF TEXTURE
Filled products are no longer just treats. They are curated moments to savour. Hybrid formats like spiral croissants or dense, flavour-packed doughnut bombs combine social
shareability with visual appeal. Meanwhile, textural inclusions such as cookie crumbles, nuts, or crunchy shards add a playful contrast and keep customers intrigued. These trends emphasise that for 71 percent of consumers, textural and visually engaging treats are a genuine source of joy. Premium artisan spreads play a pivotal role in bringing these concepts to life. Eurocao’s Vela Range offers smooth, creamy textures designed for multiple bakery applications, from decadent fillings and buttercreams to mousses and layered desserts. Nut-based spreads, such as Vela Nocciola and Vela Pistacchio, address the surging demand for rich flavour, vibrant colour, and indulgent mouthfeel. Vela Delizia Cookies & Cream adds another multidimensional edge, introducing crunch and contrast that enhances both classic and contemporary baked goods.
VERSATILITY MEETS CREATIVITY
Beyond indulgence, versatility matters. Bakers are increasingly seeking ingredients that empower them to experiment while maintaining consistency in a commercial environment. Water-based fillings can be combined with fruit, chocolate or botanical flavours, while spreads provide a reliable base for creative flavour pairings such as pistachio and raspberry, espresso and cream, or citrus balanced with milky sweetness. The art of filled excellence hinges on balance between creativity and practicality, visual impact and flavour satisfaction. By leveraging high quality spreads that support texture, colour and consistency, bakers can craft products that delight the senses, encourage sharing, and keep customers craving more.
Ingreto – www.ingreto.co.za
Why measurement technology drives F&B performance
South African food manufacturers leverage advanced measurement technology for quality, sustainability and competitive advantage.
In South Africa’s food and beverage sector, precision is more than a technical requirement: it’s the backbone of quality, safety and competitiveness. As manufacturers face rising regulatory expectations, tighter margins and increasing pressure to operate sustainably, accurate measurement has become essential to achieving operational excellence.
WHY PRECISION MATTERS
Every stage of food and beverage production relies on accurate measurement. From quantifying ingredients to monitoring flow rates and temperatures, precise data ensures product consistency and supports compliance with stringent food safety standards. It also protects workers and reduces environmental impact by enabling early detection of anomalies and preventing process deviations. Accurate measurement doesn’t just safeguard quality, it drives efficiency. Sensors that continuously track variables such as flow, pressure, particle size, and tank levels allow operators to make real time adjustments. This optimises resource use, reduces waste and improves overall productivity.
Proactive monitoring of tank levels, flow rates, and pressure helps manufacturers identify risks before they escalate. Precise stockpile and level measurements prevent overfilling, equipment strain, and unnecessary downtime. When measurement systems are selected and maintained correctly, they deliver long term cost savings by reducing energy consumption, extending equipment life, and improving process reliability. In a sector where margins are tight, these efficiencies translate directly into improved profitability.
SUPPORTING SUSTAINABILITY GOALS
With global and local pressure mounting to reduce environmental impact, accurate measurement plays a critical role in responsible resource
"Accurate measurement doesn't just safeguard quality, it drives efficiency."
management. Real time monitoring of water usage, by products, and potential pollutants enables swift corrective action and ensures compliance with environmental regulations. This supports both sustainability commitments and brand reputation. VEGA’s specialised instrumentation is engineered to meet the unique demands of the food and beverage industry combining compact design, hygienic construction, and robust performance.
The VEGABAR range offers reliable pressure sensors and switches suited to standard applications. Their small footprint and flexible installation options make them ideal for space restricted environments, while their hygienic design ensures product purity and simplifies cleaning. VEGAPOINT level switches provide intuitive operation and clear status indication, enabling quick operator response. Built to withstand rigorous CIP and SIP processes, they deliver consistent performance even under demanding cleaning cycles. The VEGAPULS 6X radar sensor offers precise, non contact level measurement for liquids and bulk solids. Its universal hygienic adapter connection reduces installation complexity and streamlines stock keeping. With IO Link capability, it ensures continuous digital data transmission for modern, connected production environments.
INVESTING IN THE FUTURE OF MANUFACTURING
From radiometric density measurement to instruments with high IP ratings for maximum protection, VEGA provides advanced solutions that enhance optimisation, efficiency, and safety. Investing in reliable measurement technology
is not just a cost, it’s a strategic decision that strengthens long term performance. By utilising accurate data and fostering a culture of continuous improvement, South African food and beverage manufacturers can elevate product quality, improve operational resilience, and contribute to a more sustainable future.
KEY BENEFITS OF ACCURATE MEASUREMENT
• Consistent product quality
• Reduced waste and energy use
• Improved worker safety
• Faster detection of process deviations
• Lower maintenance and operational costs
• Enhanced regulatory compliance
WHAT TO LOOK FOR IN HYGIENIC INSTRUMENTATION
• Smooth, crevice free surfaces
• CIP/SIP compatibility
• Food grade materials
• Compact installation options
• Reliable sealing and IP protection
• Digital communication (e.g., IO Link)
MEASUREMENT CHALLENGES IN FOOD & BEVERAGE
• Foaming and condensation
• Rapid temperature fluctuations
• Sticky or viscous media
• Space restricted installations
• Frequent cleaning cycles
• High pressure washdowns
VEGA AT A GLANCE
• Global leader in level and pressure measurement
• Proven reliability in hygienic applications
• Broad portfolio for liquids, solids, and by products
• Strong focus on digitalisation and Industry 4.0
• Local support and expertise in South Africa
Production processes, above all, must be safe, reliable and efficient. With our level and pressure measurement technology, you get exactly that. Durable sensors and accurate measured values make your work smarter, easier and more sustainable. Everything is possible. With VEGA.
From plastic reduction to brand advantage
SealGlobal.Co proves how paperised packaging is reshaping food sustainability.
For many FMCG brand owners, sustainability has become a crowded space of claims, symbols, and pilot projects. Yet amid rising consumer scrutiny and tightening regulations, one question matters more than ever: what actually works at scale? That is where SealGlobal. Co has efficiently built its reputation. Now celebrating its 60th Diamond Jubilee, SealGlobal.Co marks this milestone year with global recognition - winning two WorldStar Awards from the World Packaging Organisation. Often referred to as the Nobel Prize of Packaging, the WorldStar Awards honour only packaging innovations that have already succeeded commercially in their home markets - and in 2026, SealGlobal. Co stands alone as the only African company to receive this global recognition. For food brands navigating the shift away from plastic, that distinction matters. “These awards validate decades of chemistry-driven innovation applied at real FMCG scale,” says Marc Lewis, marketing director. “They’re not concepts or pilot projects - they’re technologies already running in demanding environments. They prove that sustainable packaging doesn’t have to mean compromise.
MOVING BEYOND “SUSTAINABLE PACKAGING”
At the heart of SealGlobal.Co’s approach is Paperised Packaging™ - a framework designed to simplify sustainable decisionmaking for brand owners in a market increasingly clouded by greenwashing. Rather than layering plastic films, metallisation, or composite laminates onto paper and calling it sustainable, Paperised Packaging™ uses advanced water-based barrier chemistry to preserve paper’s natural recyclability and repulp ability. The principle is simple: if packaging starts with paper, it should end with paper. This philosophy directly addresses a growing industry challenge. Many “recyclable” packs fail in real-world systems due to hidden plastic layers or composite structures - a disconnect between marketing claims and environmental reality. Paperised Packaging™ avoids that trap entirely, enabling brands to move beyond greenwashing toward packaging that performs technically
while remaining compatible with existing recycling infrastructure.
FOOD-FIRST INNOVATION, BUILT ON CHEMISTRY
SealGlobal.Co’s WorldStar-recognised portfolio includes a suite of food-facing technologies engineered to replace plastic while maintaining product integrity, shelf appeal, and line efficiency. KandyKote® enables confectionery and snack packaging without plastic films. FreezeKote® delivers cold-chain tolerance in frozen food applications. FastSeal® provides OGR barrier and WVTR performance for fast foods, and SupaKote® is a polyester replacement for soaps and soup packs, allowing brands to maintain productivity while evolving to paper-based structures. CupSeal® supports liquid containment in paper cups, replacing polyethylene linings with waterbased barrier coatings. Each solution is formulated for conversion and forming on existing equipment, complies with food safety requirements, and integrates seamlessly into current supply chainsmaking sustainability practical rather than disruptive. This is chemistry engineered for commercial and functional reality.
AUTHENTIC SUSTAINABILITY, MEASURABLE IMPACT
For SealGlobal.Co, sustainability is not a marketing layer added at the end of development. It is embedded from formulation through to application. The
"If packaging starts with paper, it should end with paper."
systems are water-based. Every solution is engineered for recyclability and sustainable degradability in landfill. All innovations are validated in live FMCG environments prior to commercialisation.
The result is functional, fit-forpurpose packaging that reduces plastic dependency, lowers carbon impact, and supports sustainability - while delivering operational benefits such as improved yields, energy savings, cleaner production, and maintained shelf presentation.
“Sustainability only succeeds when it aligns with business outcomes,” Marc explains. “Our role is to make that transition practical, profitable, and scalable for brand owners.” In an era where sustainability messaging often outpaces real environmental progress, SealGlobal. Co’s focus remains firmly on substance over slogans - replacing greenwashing with measurable sustainability performance.
SIXTY YEARS IN THE MAKING - AND JUST GETTING STARTED
Founded in 1966, SealGlobal.Co’s Diamond Jubilee represents six decades of continuous refinement in packaging chemistry and application performance.
Seal Global – www.sealglobal.au
SealGlobal.Co’s Clint Angamuthoo and Anwar Grow collect a WorldStar Award in Thailand. Double Gold at GoldPack for the SealGlobal.Co team: Reza Muller, Cimone Angamuthoo, Clint Angamuthoo, Anwar Grow and Clive Moonsamy
Artificial intelligence is a game changer
In the lead-up to the trade show, the FRUIT LOGISTICA Briefing 2026 showcased the transformative power of AI in the fruit and vegetable industry.
In the lead-up to the trade show, the FRUIT LOGISTICA Briefing 2026 showcased the transformative power of AI in the fruit and vegetable industry. According to industry experts, significant opportunities exist to improve efficiency, quality and sustainability. Prior to the commencement of FRUIT LOGISTICA 2026, a 60-minute session was held in which leading experts discussed the impact of artificial intelligence (AI) and automation on the entire value chain. The FRUIT LOGISTICA briefing, which took place on 20 January, is now available to watch on demand.
AI HAS BECOME PART OF EVERYDAY LIFE IN THE INDUSTRY
Mike Knowles, the managing director of Fruitnet Europe and author of the 2026 FRUIT LOGISTICA Trend Report, emphasises the dynamic nature of this development: 'AI is permeating the entire business and reshaping it.' It is no longer a matter of visions of the future or theory, but of technologies that are used every day. The labour shortage and pressure to be more sustainable and cost-efficient are accelerating this change significantly.
DATA IS THE KEY TO SCALING
The discussion, moderated by Chris White, Chairman of the FRUIT LOGISTICA Advisory
"The long - term goal is to remove humans from the control process entirely."
Board, also highlighted the challenges, particularly with regard to data quality, scaling up, and acceptance. Bradford Warner, Global Head of Digital & Data at AgroFresh, believes that the key to a successful AI foundation lies in the database. In predictive harvest models in particular, it is crucial that the data is clean, consistent and compatible across borders. “AI only creates real added value when it delivers reliable, accurate results in terms of quality, profitability and sustainability,” he says. It is only then that acceptance among customers and decision-makers will increase.
Elad Mardix, the chief executive officer and co-founder of Clarifresh, has observed a significant increase in expectations. 'The tolerance for error is very low, partly because many technologies have not been successful on a large scale in the past.' Decision-makers can only be convinced if the benefits are clearly measurable. Clarifresh uses AI for more precise quality control, which is significantly more accurate, objective and consistent than human judgement.
The result? Around a quarter fewer complaints in retail. The long-term goal is to remove humans from the control process
entirely. Conversely, Wouter Kuiper, chief executive officer at Kubo Greenhouse Projects, relies on a combination of experience and technology. For him, the key lies in the interplay between human intuition and AI. He explains, “Artificial intelligence can use large data sets to identify the most subtle details, calculate scenarios in advance and highlight risks at a very early stage.” He says that the decisive factor is actively embracing change: those who continue to develop will benefit, regardless of their company's size. AI is therefore not just a topic for large corporations, but a genuine opportunity for smaller producers too.
TREND REPORT 2026
The 2026 FRUIT LOGISTICA Trend Report illustrates how artificial intelligence and automation are transforming the global supply chain for fruit and vegetables. These technologies offer the industry greater efficiency in production, more precise quality control, improved forecasting, optimised logistics, and reduced waste and resource consumption. The report highlights practical applications such as smart greenhouses, predictive harvest models, AI-supported quality assessment and logistics optimisation. The report also demonstrates the potential of autonomous systems, non-destructive quality analysis and modern cold chain management.
COMING UP IN MARCH
ake sure not to miss out on an opportunity to showcase your products and services: Topics covered in the next issue:
power transmission division introduces Regal Rexnord's Premium Services package to minimise costly downtime in demanding bottling manufacturing environments.
BMG’s Power Transmission division is now offering the food and beverage sector access to Regal Rexnord's Premium Services package, which has been developed to improve production line efficiency and minimise costly downtime in demanding manufacturing environments.
BMG’s Regal Rexnord's Premium Services programme provides glass, bottling and beverage manufacturers with expert audits, predictive maintenance capabilities and comprehensive on-site training to optimise conveyor system performance. This proactive approach helps facilities maintain continuous operations, while reducing unexpected equipment failures that can halt production lines.
PREDICTIVE MAINTENANCE MEETS EXPERT SUPPORT
“Our Premium Services package represents a significant advancement in how we support our food and beverage customers,” explains Carlo Beukes, business unit manager of BMG’s Power Transmission division. “By combining predictive maintenance with expert technical support and easy access to replacement parts, we're helping manufacturers protect their production schedules and improve overall equipment effectiveness. “Regal Rexnord's Premium Services align perfectly with BMG’s commitment to providing comprehensive solutions that go beyond simply supplying equipment. Our customers in the food, beverage and glass manufacturing sectors face intense pressure to maintain production schedules, while managing costs. Through our Premium Services offering, we're able to deliver predictive maintenance strategies, expert technical audits and training that transform how our customers approach equipment management. “The Regal Rexnord Data Portal integration means our customers can identify and order the exact
"By combining predictive maintenance with expert technical support, we're helping manufacturers protect their production schedules."
components they require quickly and accurately, reducing inventory carrying costs, while ensuring they have critical parts available when required.”
CONVEYING SOLUTIONS FOR DEMANDING APPLICATIONS
BMG’s comprehensive Regal Rexnord portfolio for the beverage industry includes integrated hot and cold end conveying solutions specifically engineered for the demanding conditions of glass and container manufacturing. The company provides a full range of product conveying systems, complemented by an expanding portfolio of PowerTrain solutions.
The product range features TableTop chains, with precision-engineered steel and plastic construction, that deliver excellent flatness and surface finish, ensuring efficient product handling, reduced container tipping
and extended operational life. MatTop belts are designed for enhanced container stability and reduced product damage, helping manufacturers maintain product integrity and minimise waste during the conveying process. The Dynamic Transfer System (DTS) enables smooth and reliable transfer of delicate or unstable containers, minimising breakage, while ensuring consistent line performance. Superior chain-sprocket interaction is achieved through optimised engagement design which extends chain life and reduces maintenance downtime. These features improve overall equipment efficiency, while lowering operational costs.
SPECIALISED SOLUTIONS FOR ABRASIVE ENVIRONMENTS
For glass container manufacturing applications where abrasion resistance is critical, BMG recommends Rexnord BWX material - a specially formulated solution engineered specifically for chains exposed to glass shards, sand, dirt and other harsh particles. BWX material can extend chain wear life up to five times, compared to standard acetal material.
BMG's
BMG’s Power Transmission division is now offering the food and beverage sector access to Regal Rexnord's Premium Services package, which has been developed to improve production line efficiency and minimise costly downtime in demanding manufacturing environments.
Packaging Innovations Drive Success
Siyaka is revolutionising the packaging industry with its innovative solutions, earning recognition at the prestigious 2024 Gold Pack Awards for cost-efficient, high-quality printing.
In the AfriStar Produced in Africa Awards category, Siyaka’s Mauritius facility was awarded a silver medal for Tennis Doubles 125g biscuits for providing a printing solution that halved the lead time, ensuring production and cost efficiency whilst providing high quality graphics. The company provides printing prowess with affordability gains.
TECHNICAL EXPERTISE IN PACKAGING
Jessica Busa, head of special projects at Siyaka, explains that this type of direct food packaging requires technical knowledge to prevent odour migration, especially with high-absorbing biscuits. Such packaging necessitates ensuring a minimal oxygen transmission rate, high product integrity and shelf
life, a perfect seal and fast drying inks that don’t risk permeating through the substrate. Siyaka’s technical product development team sourced the specialized raw material required and collaborated with their experienced Quality Control department to ensure the highest quality product was created.
Although the criteria of award-winning
products include the excellent application and execution of new, innovative and creative packaging, another topic that the judges look for is the green impact to the supply chain. Due to the faster WIP period, specialised inks and curing methods, Tennis Doubles improved energy saving and efficiency. Siyaka also received finalist awards in the Non-Perishable Foods category for the Bakers Choc-O Break 125g wrapper and Whispers 200g bag.
INNOVATIVE DESIGN TECHNIQUES
In each packaging design, the focus at the forefront is providing sophisticated ideas with simple solutions. The cost of the Bakers Choc-O Break wrapper was reduced by eliminating an entire colour station and allowing the metallised swirl effect to emerge from the existing substrate metallisation, upon which a screen of purple ink was laid over. By careful opening of the fonts, change to sequence colours, incorporating high-definition plates and ensuring an optimal level of press control was maintained a sharp text and high-quality
graphic product was achieved. For the Whispers bag, Jessica reveals that the print was sandwiched between two clear BOPP layers – this specialist material enables seal initiation temperature at low heat.
The judges praised the use of one high-opacity white ink pass instead of double white, the restructure of the substrates, adhesives and curing and corona treatments
“Siyaka also received finalist awards in the Non-Perishable Foods category for the Bakers Choc-O Break 125g wrapper and Whispers 200g bag.”
that yielded a cost-effective and ‘gravure quality’ result. Both process re-engineering initiatives focused on providing a product that best suited each customers vision, reduced costs, and enhanced quality and visual appeal.
Siyaka - www.siyaka.net
Ideal bagging solution for IQF
Buckle Packaging delivers tailored bagging solution for leading chicken processor.
Buckle Packaging recently partnered with one of South Africa’s largest chicken processing plants to identify the ideal bagging solution for their IQF (Individually Quick Frozen) chicken products. The company was previously using portable bag closing machines but as production demands increased it became apparent they needed a more streamlined method of automatic bag closing.
ABOUT US
Buckle Packaging was established in 1979 in South Africa. This importer and distributor of bag closing packaging machinery, with a steadfast mission of supplying only best-quality machinery, quickly grew in reputation. Today, with a proven track record spanning more than 44 years, Buckle Packaging remains family run. It is an industry leader with an extensive customer base across Southern
"At Buckle Packaging, we deliver confidence, efficiency, and solutions that enhance product integrity and brand image."
Africa and across industries. Offering innovative solutions in bag-closing technology, supplying a comprehensive range of quality, robust and reliable ‘end of line’ packaging equipment covering applications such as heat-sealing, stitching, sewing and stapling. Buckle Packaging operates from its premises in the industrial hub of City Deep, Johannesburg, where it houses an extensive warehouse, showroom and workshop.
FISCHBEIN MFS SYSTEM
Following an on-site evaluation of their production line, product range, and packaging requirements, our team recommended the stainless-steel Fischbein MFS system. This high-performance system proved to be the perfect fit for their 2 kg and 5 kg polywoven bags, delivering a secure, neat, and professional seal every time.
The solution not only ensured reliability and product integrity but also enhanced presentation - an important factor in maintaining brand image in competitive markets.
At Buckle Packaging, we don’t just supply machines - we deliver confidence, efficiency, and solutions that keep your business moving forward.
Buckle Packaging –www.bucklepackaging.co.za
printers and converters of shrink sleeves & flexible packaging
Through an innovative and out of the box approach to our clients’ needs, we are not only willing, but also able to provide practical and efficient cost-saving solutions to most printing and packaging challenges. A pioneering narrow web flexographic printer, ISW specializes in, while not confined to, the manufacturing of highly decorative and complex shrink sleeves, self-adhesive and wraparound labels, and various forms of flexible packaging. By working closely with local and international suppliers, and utilising specially developed in-house processes a multitude of innovative finishes including the likes of thermochromic, glow in the dark, domed, holographic and high lustre metallics along with specialised multi-perforation solutions for promotional items are achieved.
With the manufacturing plant consisting of 10-colour and eight-colour MPS EPW560’s and a full complement of the latest offerings in finishing equipment for the conversion and inspection of our products, ISW maintains the highest level of quality and is one of only a handful of narrow web printers capable of producing wide lay flat shrink sleeves, achieving a L/F of 276mm from a printed web width of 575mm. By offering assistance and advice with every step from concept to design, production and application; we are there to ensure our clients achieve their desired vision efficiently, affordably and consistently.
Air Products achieves SANAS flowmeter accreditation
Air Products South Africa's SANAS accreditation for cryogenic flowmeter verification and repair transforms local capability and regulatory compliance.
The Air Products verification and repair body accreditation team Air Products South Africa’s Verification and Repair Body accreditation for cryogenic and liquid carbon dioxide (CO2) by the South African National Accreditation System (SANAS) is a turning point in terms of the local capability and compliance of flowmeters in South Africa.
The accreditation is the result of a demand for legal metrology in a high-risk, precision-driven field. The Verification and Repair Body accreditation process was a complex journey with a lot to learn and has sharpened the team’s understanding of the requirements. The following key achievements were valuable and obtained:
• Legal traceability
• Reduced fragmentation
• Improved local capability
• Technical excellence.
Dual accreditation: Verification and repair:
According to Gift Nyambe, the General Manager for Technical, the accreditation was built on three critical pillars, which empowers Air Products South Africa to deliver the verification and repair service. These pillars include technical astuteness, legal compliance and system efficiency, and our customers will be able to benefit from this compliant and integrated solution. The process included the Master Meter approval by the National Regulator for Compulsory Specifications (NRCS), certification by the verification officer, and final accreditation by SANAS.
REGULATORY COMPLIANCE
“The accreditation is not only an indication
of the compliance to regulation, but it also holds a commercial advantage to customers. This is largely due to the metering accuracy and traceability, a reduced risk of not conforming to regulation and a vast improvement in the service turnaround times and cost efficiencies because of our in-house capability and resources”, says Nyambe.
Nyambe further comments: “Teamwork and tenacity were critical in the process with a dedicated team that had to drive the project planning, documentation and audits. The Technical team in collaboration with the Bulk Distribution team, were integral in obtaining the accreditation. Besides a vision, metrological rigour was essential as the systems must be traceable to certified weighbridge standards. Lastly, the team had to ensure that a robust quality infrastructure was implemented and aligned with SANAS’ quality management system (QMS) requirements. The team describes the accreditation journey not only as technically fulfilling, but as transformational”.
STRATEGIC INVESTMENT
With the accreditation milestone, Air Products South Africa uplifted more than systems –it empowered people. The newly certified Verification Officer and Repairer now hold nationally recognised qualifications, which builds sustainable metrology expertise within South Africa. Nyambe concludes: “Earlier this year, Air Products South Africa also obtained its ISO/IEC 17025:2017 accreditation for testing and calibration in laboratories. These accreditations strategically differentiate the company from competitors in the market and assures our customers of superior service and quality products”.
FAST FACT
Air Products South Africa is now accredited by SANAS for both verification and repair of cryogenic and liquid CO2 flowmeters - a dual capability advantage.
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