Bringing you the latest products on South Africa’s shelves
9 NEWS
Mane Kancor triumphs with three awards
World Food Day
10
INDUSTRY TALK
Reduce waste and shorten batch times
Uniting communities through environmental action
Glass bottling tech
12 END – OF – LINE PACKING
Innovative technological solutions
Tailored bagging solutions
16
COLOURS & FLAVOURS
Sunshine colours made from fruit
Natural flavour power
Colour as a strategic ingredient
21 DRINKS FOR KIDS
Shaking up kids' beverage trends
Health conscious and visually appealing
27
FOOD SAFETY
Portable meat pH & temperature meter
Robust food safety standards
From density to polarimetry
Safety first auditing
Maintaining correct temperature management
36
FATS & OILS
Exploring Buchi’s innovative extraction
MCT Oil benefits
39
FOOD PROCESSING
Next-gen food tech innovations
Celebrating 75 years of innovation
Transforming yoghurt production
Raising a glass to innovation!
Welcome to our October 2025 edition of Food Review! Can you believe that we’re almost at the end of the year already? It feels like just yesterday we were welcoming 2025, and here we are, into the final quarter with an issue packed full of innovation, sustainability, and cutting-edge technologies, shaking up the industry
This month brings you a feast of insights starting with our coverage of “Drinks for Kids” on pages 21 and 24-26, where we explore the exciting developments in beverages tailored specifically for younger consumers. This rapidly growing market segment is balancing health-conscious ingredients with appealing designs. Find out about the innovation in natural colouring and functional hydration.
Our “Colours & Flavours” section on pages 16-21 takes you deep into the world of natural colours sourced from fruits and their applications in bakery and confectionery products. As South African manufacturers increasingly demand tailored flavour solutions and consumers push for clean-label products, this coverage couldn’t be more timely.
Don’t miss our comprehensive “Food Processing Technologies” feature on pages 39-44, highlighting next-generation innovations that are improving frozen desserts and energy efficiency.
Food safety remains paramount, and our dedicated section on pages 27, 31-33 delivers essential insights. From portable meat pH and temperature meters on page 27 to our “Safety First Auditing” coverage on page 31, we emphasise the critical importance of thorough food safety protocols.
Our “Fats & Oils” section on pages 36-39 examines MCT oil benefits and Buchi’s innovative extraction technology, alongside Anton Paar’s advancements in density-measuring instruments that are influencing food production consistency.
"We hope you enjoy this colour-inspired issue, which fits perfectly with this time of the year!
Kelebogile (Lebo) Nondzaba
EDITORIAL
Editor: Kelebogile Nondzaba +27 (0)78 175 9632
kelebogile.nondzaba@newmedia.co.za
Layout & Design: Tumi Kunene
Cover Image and current page: Courtesy of Getty Images
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POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146
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COMMUNICATE & CONNECT
Our value-added systems prepare and cook consistently superior beef, pork, chicken, turkey, fish and other meat products including other Meat Alternative Products to create a distinctive quality that stands out in the marketplace.
• Preparation + Processing
• Battering + Breading
• Frying + Oil Management
• Branding + Searing
• Cooking, Roasting + Drying
• Coating + Seasoning
• Product Handling
– 30 November www.figlobal.com/en/home.html
January
Gulfood 2026
Dubai World Trade Centre and Dubai Expo City, UAE 26-30 January www.gulfood.com
December
Plant Based World Expo Javits Center, New York, NY 2-3 December www.plantbasedworldexpo.com
Food Africa Cairo Cairo, Egypt 9-12 December www.foodafrica-expo.com
DON’T MISSOUT
We’re thrilled to announce the launch of The Pet Hub, previously known as The Pet Food Hub, debuting with our November issue. The Pet Hub will now include two sections:
1. Pet Food Hub – Focused on pet nutrition, premium ingredients, and sustainable packaging.
2. Pet Care Hub – Spotlighting the broader pet industry, including grooming, care products, and innovations in the market.
HOW TO ENTER:
• Send a picture of your favourite pet product with your pet to kelebogile. nondzaba@newmedia.co.za
• Include a short description (200 words) explaining why you and your pet love the product.
COMPETITION DEADLINE:
R2000 Takealot voucher to treat yourself and your furry companion! WIN!
Entries close 12 November 2025. Winners will be announced in the October issue of SA Food Review.
MANE KANCOR TRIUMPHS WITH THREE AWARDS
Mane Kancor, a global pioneer in natural ingredient solutions, is proud to announce that it has been honoured with three prestigious recognitions at Fi India 2025 and IFEAT 2025. At Fi India 2025, Mane Kancor received the Excellence in Sustainable Practices Award for its Mint Sustainability Initiatives. Through its farmer empowerment programmes, the company collaborates with over 6,000 mint farmers across 550 villages and 6,500 hectares in Uttar Pradesh, creating a model of sustainable and traceable sourcing. Central to this achievement is the partnership with the Central Institute of Medicinal and Aromatic Plants (CIMAP) and the introduction of Early Mint Technology (EMT), which reduces irrigation by nearly 30%, lowers diesel pump usage, cuts greenhouse gas emissions by 37%, and enhances crop productivity and farmer incomes. Complementary initiatives including soil testing, integrated nutrient and pest management, intercropping, and agroforestry further strengthen biodiversity and resilience across mint growing regions. Visit: foodreview.co.za for more!
WHAT'S NEW
WOODLAND’S YOGHURT
Woodlands Dairy has launched a 12-week campaign to get its First Choice Power Cup into the hands of more South Africans. Running from September to mid-December, the initiative is set to boost sales, drive repeat orders,
WORLD FOOD DAY
October 16 is, a global event which serves as a powerful reminder of the critical role that food plays in our lives; beyond being a source of sustenance, food is a fundamental human right and a cornerstone of cultural identity.
The hospitality industry has an active and responsible role in promoting awareness of food insecurity and sustainable practices like local sourcing and waste reduction. “World Food Day reminds me of how important it is to build food systems that are fair, sustainable, and nourishing,” says Time Square Food and Beverage Manager Preshan Pillay. “It’s a chance to reflect on how lucky we are to have access to food, and how we can help those who don’t. It’s also about taking action: reducing waste, supporting local producers, and encouraging mindful eating.”
SOUTH AFRICA'S SWEET SUSTAINABLE CHOCOLATE OPPORTUNITY
“South Africa has a golden opportunity to turn one of the world’s favourite indulgences into a powerful engine for growth, thanks to rising global demand for sustainable and ethically sourced chocolate,” says Cameron Herman, co-founder of The Clout Group.
“With ongoing innovation in global logistics and supply chain management, there has never been a better opportunity for South Africans to cash in on the conscientious consumer trend in the sweetest way possible.” Herman’s comments follow the
and grow consumer demand across wholesale and hybrid channels.
“First Choice is calling on wholesalers, traders, merchandisers, and consumers to get involved in the Power Cupsales initiative, designed to grow volume, repeat orders, and customer engagement across South Africa,” says Marilee Jansen van Nieuwenhuizen, Brand Manager at Woodlands Dairy and First Choice. The campaign brings rewards for every stakeholder in the route to market. Wholesalers can boost sales and track measurable growth, with every Power Cup sold bringing
Hospitality businesses can participate on World Food Day by donating surplus food, hosting food drives, creating special menus, and educating staff and guests on healthy diets and food systems. Companies can also partner with organisations to address hunger and improve nutrition within their communities… although these practices and initiatives can and should continue year-round.
Visit: foodreview.co.za for more!
release of international research endorsed by the World Economic Forum (WEF), which shows that consumers who choose greener products experience higher levels of wellbeing. This trend is particularly pronounced in specialty foods such as chocolate, where buyers are increasingly looking for products that deliver both taste and purpose. “The WEF report is supported by the sales data recorded by our e-commerce platform.
them closer to winning R50,000 in free First Choice stock. Traders stand to gain a massive business enabler - the more their customers buy, the greater their chances of securing valuable rewards. Merchandisers and sales agents are tasked with making Power Cup unmissable through visibility, promotion, and shelf presence, with cash prizes of R10,000 each up for grabs. Meanwhile, consumers enjoy a delicious, nutritious, and long-lasting product perfect for school, work, or life on the go - with the added thrill of standing a chance to win instant prizes and unforgettable experiences.
Bio-Sil: Transforming foam control
Discover Bio-Sil, a cutting-edge range of food-grade silicone and non-silicone antifoams designed to optimise efficiency in food manufacturing.
In food manufacturing, that’s not acceptable. Bio-Sil is designed to change that. Developed by Silicone & Technical Products in South Africa, Bio-Sil brings silicone and non-silicone food-grade antifoam technology together in one powerful range — delivering control, consistency, and confidence in every batch.
CONTROL WITHOUT COMPROMISE
Every process is different. That’s why BioSil is available in high-efficiency silicone formulations for rapid knockdown and nonsilicone variants for applications requiring non-silicone solutions. The result?
Smoother runs, predictable outcomes, and no compromise on quality — whether you’re handling delicate dairy processes or highintensity beverage production.
With Bio-Sil, foam is no longer an unpredictable variable. It becomes something you manage with precision.
"Bio-Sil reduces waste, shortens batch times, and enhances product quality, keeping your production steady and efficient."
the required compliances but also deliver proven performance where it matters most — on the production floor.
PROVEN IN THE TOUGHEST APPLICATIONS
From fast-moving beverage lines to high-viscosity food prep, Bio-Sil delivers measurable results:
• Dairy processing – Stable throughput from pasteurisation to fermentation.
Every batch is manufactured by our South African-based R&D team — formulated for legal compliance, built for real-world performance, and trusted in both domestic and export markets.
Specific Bio-Sil food-grade antifoams are are developed to meet key global regulatory requirements (including EU, FDA and German BfR compliance) — extending confidence into highly regulated markets.Our team ensures these products not only meet
• Beverage production – Clarity and accuracy in every fill.
• Confectionery & syrups –No boil-over, no slowdowns, no wasted time.
• Sauces & food prep –Smooth consistency and control, even with complex recipes. When production is running at full capacity, Bio-Sil keeps performance steady.
Fast Answers. Expert support: Our South African-based technical team moves quickly — delivering solutions that keep your line running and your output consistent. Whether it’s remote guidance, rapid sample dispatch, or targeted recommendations, we’re here when you need us most.
EFFICIENCY YOU CAN MEASURE
Bio-Sil isn’t just about removing foam — it’s about optimising your entire process:
CERTIFIED FOR THE STANDARDS THAT MATTER
Bio-Sil meets the world’s toughest benchmarks:
• Halaal & Kosher
• ISO 9001 – Quality management
• ISO 14001 – Environmental management
• ISO 45001 – Occupational health & safety
• FSSC 22000 – Food safety management
• CSR 26000 – Social responsibility.
• Reducing waste
• Shortening batch times
• Improving heat transfer
• Maintaining product quality
• Saving on costly breakdowns and unplanned downtime.
The result: lower costs, higher yields, and production you can rely on.
The future of foam control starts here: Foam doesn’t just disappear it’s engineered out. Bio-Sil makes that possible. Silicone & Technical Products — building solutions that keep you ahead.
DID YOU KNOW?
Bio-Sil meets global regulatory standards, including FDA, EU, and German BfR compliance, ensuring legal and food safety certifications.
Web – www.silicone.co.za Cape Town – 021 534 9055 Johannesburg – 011 392 2426 Durban – 031 701 3481
Environmental action unites South African communities
Twenty million tones of waste are generated annually in South Africa, making initiatives like Clean-Up & Recycle SA Week increasingly vital for environmental sustainability. Plastics SA coordinates this transformative campaign across the nation.
More than 120 000 volunteers across all nine provinces rolled up their sleeves to take part in this year’s Clean-Up & Recycle SA Week, held from 15–20 September 2025. This annual campaign, coordinated by Plastics SA, once again brought together communities, schools, businesses, municipalities, and environmental organisations to clean up beaches, rivers, parks, and neighbourhoods throughout South Africa, ensuring that plastic waste is kept out of the environment, water sources, and the ocean. “The Clean-Up & Recycle SA Week is about far more than just picking up litter. It’s about educating, inspiring, and empowering South Africans to take responsibility for their environment. This year alone we distributed more than 400 000 of our yellow cleanup bags nationwide through more than 75 coordinators, who worked closely with local municipalities, community groups, and non-profit organisations to make this year’s campaign one of the most far-reaching and impactful to date,” says Douw Steyn, Sustainability Director at Plastics SA. “Every bag filled represents a community that cares and is a step closer to ensuring that plastic waste never ends up where it shouldn’t.”
NATIONWIDE EFFORT, LOCAL IMPACT
Major clean-ups took place across the country, from coastal areas to inland communities: •In KwaZulu-Natal, hundreds of volunteers from Durban supported the Clean Surf Project, eThekwini Municipality and the Department of Forestry, Fisheries and the Environment cleaning the Amanzimtoti, Isipingo, Dakota beach and Mbokodweni river mouth. Despite light morning drizzle, volun-
teers persevered until the skies cleared. This is a true testament to their dedication.
• In the Western Cape, Plastics SA, Petco, Polyco and CleanC participated in a largescale clean-up at Strandfontein Beach, organised by Polyoak Packaging. More than 300 Polyoak employees took part, and the collected waste was transported to CleanC’s sorting facility, where recyclable materials were separated for recovery.
• The Theewaterskloof Municipality clean-up in Villiersdorp, organised in collaboration with Polyco, Plastics SA, and the Western Cape Government, attracted over 150 participants. Waste was sorted and weighed, with clean plastics and glass collected by a local buy back centre for recycling.
“Across the country, the enthusiasm of especially young people who volunteered their time and energy stood out as a highlight. In KwaZulu-Natal, we saw youth ambassadors leading clean-ups along Dakota Beach, transforming the event into an engaging educational experience for learners and students,” Steyn reported.
COLLABORATION MAKES IT POSSIBLE
The success of the 2025 campaign was made possible through the ongoing support of industry partners such as Sasol, Safripol and Tuffy, Producer Responsibility Organisations (PROs) such as Polyco, PETCO, eWASA, SAVA, Metpac, PAMSA, Fibre Circle, The Glass Recycling Company alongside committed organisations including Packaging SA, Coca Cola, Unilever, Department of Forestry, Fisheries and the Environment, Department of water and Sanitation, CleanC, WESSA, SAAMBR, SST, ARMOUR and our provincial coordinators.
PLASTICS SA, AS THE NATIONAL COORDINATOR, PLAYED A VITAL ROLE IN:
• Securing sponsorship for the production of the official clean-up bags;
• Managing the national distribution of bags to coordinators and partner organisations; and
• Promoting the campaign through its website and social media platforms.
“Our gratitude goes to every sponsor, coordinator, and volunteer who made this year’s campaign possible. Despite challenges such as funding constraints and high transport costs to reach rural areas, the commitment of our partners ensured that communities nationwide could participate in meaningful clean-ups,” Steyn adds.
LOOKING AHEAD
While waste separation remains a challenge in many areas due to logistical limitations, several regions are making progress in sorting and recycling the collected materials. Plastics SA hopes that future campaigns will see even greater emphasis on waste sorting, recycling education, and public awareness.
“Our vision is simple,” concludes Steyn. “Cleaner rivers, beaches, and communities as a result of more South Africans saying, Don’t litter, recycle! Each year we’re seeing growth in participation and awareness, proving that when we work together, we can make a lasting difference.”
Changing packaging through technology integration
Cama Group embraces Industry 5.0 principles to enhance secondary-packaging machine efficiency through innovative technological solutions.
INDUSTRY 5.0: A NEW MANUFACTURING PARADIGM
Industry 5.0 represents a fundamental shift in manufacturing philosophy, placing human wellbeing at the centre of production processes whilst fostering enhanced collaboration between workers and machines. This paradigm emphasises sustainability, resilience, and humancentricity in industrial operations.
Cama Group, a leading manufacturer of secondary-packaging machines, has embraced these principles through its comprehensive Machine Enhancement Programme. The company’s approach demonstrates how advanced technologies can be seamlessly integrated to optimise machine performance whilst maintaining human oversight and control.
ARTIFICIAL INTELLIGENCE
The integration of artificial intelligence and Generative AI (GenAI) has fundamentally transformed Cama Group’s approach to software development and technical documentation. By delegating routine code-writing tasks to AI systems, the company’s developers can focus on strategic, value-added activities that require human creativity and problemsolving capabilities. GenAI technology has proven particularly effective in producing technical documentation,
To access video, check out the Food Review Digimag.
including manuals, risk analyses, and declarations of conformity. This application leverages Cama’s extensive library of technical documentation, enabling faster creation of standardised materials whilst reducing errors and improving consistency across all documentation.
DATA-DRIVEN MACHINE OPTIMISATION
Cama Group has developed sophisticated algorithms that analyse machine performance in relation to environmental variables such as temperature and humidity. This data-driven approach enables predictive maintenance and optimisation strategies that significantly improve operational efficiency.
Temperature variations directly impact machine component wear rates, whilst humidity levels affect material
machinability and packaging quality. These factors fluctuate seasonally and geographically, making environmental data analysis crucial for maintaining consistent performance standards across different operating conditions.
SIMPLIFYING COMPLEX OPERATIONS
The company’s augmented reality system represents a significant advancement in machine operation and maintenance procedures. Operators can access digital environments through QR code scanning, providing instant access to step-by-step procedures, 3D animations, dedicated checklists, and specific documentation. This technology effectively replaces traditional operating manuals, streamlining machine operation and significantly reducing training requirements for new operators. The system is particularly valuable in environments with high staff turnover, as it eliminates the need for extensive retraining on machine settings and procedures.
AUTOMATED FORMAT CHANGEOVER SYSTEMS
One of the most significant productivity improvements achieved through Industry 5.0 implementation is the development of fully automated format changeover systems. These systems dramatically simplify machine setup processes, requiring only a single button press to adjust machine configurations for different product formats. The automated
Images: Supplied by Cama Group
ACL for Carton Blanks
systems reduce changeover times by at least 50% compared to manual operations, significantly improving overall equipment effectiveness and production flexibility. This improvement is particularly beneficial for manufacturers operating in fast-
“Writing code will be like tightening a screw: necessary, but not strategic.”
FAST FACT
The system is particularly valuable in environments with high staff turnover, as it eliminates the need for extensive retraining on machine settings and procedures.
Technology inspired by human talent changing market environments where quick format changes are essential for competitiveness.
FUTURE INNOVATIONS AND INDUSTRY SHOWCASE
Cama Group continues to advance its technological capabilities with the development of automatic cartonloading systems, which were previewed at Ipack-IMA in May 2025. These systems incorporate lessons learned from extensive machine data analysis, further enhancing productivity and reducing manual intervention requirements. The company plans to showcase its complete range of Industry 5.0 technologies at Interpack 2026 in Düsseldorf, Germany, demonstrating the practical applications of AI, augmented reality, and automated systems in real-world packaging operations.
Cama Group – www. camagroup.com
Sheik Saeed hall 2 Booth S2
Augmented Reality
Automatic Carton Loading
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
Create better baked goods with plant-based yellows and oranges
Bakery manufacturers can deliver sunshine shades using colours made from fruit, vegetables and plants, writes
Steven Taylor, Head of Sales, GNT UK
Colour plays a key role in the appeal of bakery products and, in today’s market, natural solutions are vital. Research shows 72% of South African consumers now consider it important that the colours in food and drink are natural. Yellow and orange are two of the most widely used shades in the bakery space. They are often used to mimic or accentuate the appearance of egg yolks and to help signal flavours including lemon, vanilla, carrot, orange and pumpkin. However, it can be challenging to achieve vibrant, stable yellow and orange shades while maintaining consumer-friendly label declarations. We offer a broad portfolio of plant-based, sustainable EXBERRY® colours that can be used to achieve exceptional results across a wide range of bakery applications – from cakes and breads to frostings and fillings.
YELLOW RAW MATERIALS
Yellow carrot and pumpkin concentrates contain carotenoid pigments and are pHindependent. They are prone to oxidation so can benefit from the use of ascorbic acid to maintain their appearance in products with a longer shelf life. Algal carotenes are made from Dunaliella salina and
“Our experts provide full support throughout the product development process, including colour selection, recipe optimisation and stability testing.”
provide an alternative source of carotenoid pigments. They can deliver bright yellow shades with low cost-in-use. Turmeric concentrates, which contain curcuminoid pigments, can deliver vibrant yellow shades. They are sensitive to light. At pH levels above 7, the shade will shift orange and become less stable. The colour will also become even brighter after heating. Safflower
concentrates, which contain safflomin
A pigments, provide bright yellows with good pH, heat and light stability, making them ideal for a wide range of application requirements. They are not yet approved for use in the United States.
ORANGE RAW MATERIALS
Orange carrot and pepper concentrates contain carotenoid pigments. They are pH-independent but can sometimes shift yellow in the presence of oil, high sheer, and heat. Paprika concentrates, meanwhile, are also based on carotenoid pigments and have an intense yellow-orange shade. Annatto colours, made from the seeds of the annatto tree, provide an additional carotenoid-based option. EXBERRY® Annatto OS Intense has a very high colour intensity and is ideal for fat-based products. Yellow safflower concentrates can also be combined with red sweet potato or radish concentrates to achieve orange shades. The red colours contain anthocyanin pigments, which will shift blue at higher pH levels.
APPLICATION TIPS
Here are four expert tips to help you get the best results when using yellow and orange shades: Watch for fat-induced colour shifts: Carotenoid pigments, especially in orange carrot concentrates, can shift toward yellow in high-fat recipes so it is advisable to test formulations early. Protect carotenoids over time: Add antioxidants to any carotenoid-based colour to prevent fading, especially in products with a long shelf life. Use oil-soluble colours in high-fat applications: Oil-soluble algal carotenes, annatto and paprika are ideally suited to fat-rich applications.
Understanding the characteristics of turmeric: Turmeric is light-sensitive so use opaque packaging or place it inside the baked product to protect it. It also intensifies with heat, so always evaluate colour after baking.
DID YOU KNOW?
Research shows 72% of South African consumers now consider it important that the colours in food and drink are natural.
COLOURS YOU CAN TRUST
GNT is a global leader in plant-based, sustainable colours. Our experts provide full support throughout the product development process, including colour selection, recipe optimisation and stability testing. We can identify the best solution for your individual project requirements –ensuring you achieve bright, stable shades without compromising on the ingredient list.
GNT EXBERRY – www. exberry.com
Flavour innovation for South Africa’s food & beverage industry
In the food and beverage industry, flavour is more than just a taste - it's the key to consumer satisfaction and product success, explains SK Chemtrade.
At SK Chemtrade, we specialise in crafting unique, high-quality flavour solutions designed specifically for manufacturers in Southern Africa. Our extensive experience and market understanding enable us to support your brand in standing out within a competitive landscape.
COLLABORATION WITH LEADING INGREDIENT SUPPLIERS
We collaborate closely with leading global flavour manufacturers and suppliers, ensuring we stay at the forefront of innovation in the flavour sector. Our flavour portfolio caters to diverse applications including beverages, confectionery, dairy products, savoury foods, bakery items and more. Whether you're looking for powder flavours, natural flavourings, or specific flavouring profiles, we can provide tailored solutions to meet your exact requirements.
Powdered flavours are particularly versatile, and our premium range is ideal for manufacturers seeking stable, consistent taste profiles. They blend seamlessly into a variety of food applications, offering convenience without compromising on quality or intensity. For clients with a preference for natural ingredients, our natural flavourings offer authentic tastes derived from nature, enhancing product appeal in a market increasingly demanding clean labels.
“As South Africa’s trusted flavour powder supplier, SK Chemtrade places a strong emphasis on quality assurance and compliance.”
• Liquid flavours
• Emulsions
• Powder flavours
• Savoury flavours
QUALITY ASSURANCE AND COMPLIANCE
GUARANTEED TECHNICAL SUPPORT
In addition, we provide specialised technical support to assist your product development teams. Our expertise extends beyond merely supplying ingredients; we offer comprehensive support throughout your product’s lifecycle - from initial concept and formulation advice to final market-ready solutions. This integrated approach helps you achieve a competitive advantage and accelerate your go-to-market strategy.
Through our partnership with International Flavors & Fragrances (IFF), and TastePoint by IFF, we can offer a large selection of:
As South Africa’s trusted flavour powder supplier, the company places a strong emphasis on quality assurance and compliance. We understand the critical role that flavour plays in product formulation and consumer satisfaction. Hence, we rigorously adhere to international safety standards and industry best practices, ensuring that all the flavours we supply not only deliver exceptional sensory experiences but are also safe and reliable. Our partnerships extend to world-renowned flavour houses, allowing us to offer an extensive selection that spans traditional to innovative flavour combinations. We maintain consistent stock availability and efficient logistics to promptly meet your production timelines. By reducing lead times and ensuring product consistency, We help your business remain agile and responsive to market trends.
Recognising the growing importance of customised flavour profiles, we also facilitate collaborative product development processes. We leverage extensive consumer insights and flavour trend analytics to guide product innovation. This helps you better align your offerings with evolving consumer preferences, ensuring sustained market relevance and consumer loyalty.
STRIVING FOR EXCELLENCE
Our commitment extends beyond providing ingredients. We strive to empower manufacturers with flavour solutions that enhance product quality, optimise production processes and ultimately drive business growth. Our dedicated local support teams ensure you receive prompt, reliable service, tailored to your specific operational needs. For all your flavour ingredient requirements in South Africa,
FAST FACT
The company’s partnerships extend to world-renowned flavour houses, allowing them to offer an extensive selection that spans traditional to innovative flavour combinations.
be it natural flavourings, powdered solutions, or innovative flavouring technologies, partner with SK Chemtrade. Together, we can elevate your products and capture the hearts of your consumers. Contact us today to explore our comprehensive range and connect with our expert team to discuss your flavour needs.
ABOUT SK CHEMTRADE
SK Chemtrade’s roots began in Zimbabwe, in the form of Sylvester & Kitchen Pvt Ltd, a company founded in 1978 that continues to this day to supply various raw materials to the Zimbabwean market.
SK Chemtrade was established in 1992 as a distributor of flavours and fragrances from International Flavours & Fragrances (IFF). In 2010 we opened new product development and warehousing facilities in Montague Gardens, Cape Town. In 2016, they undertook a new development which allowed them to offer bespoke product concepts and compounds to valued client base.
The Cape Town facility is proudly FSSC 22000 certified . The Food Scientists team
can take a brief from Concept to Launch. The company has further expanded into offering high quality ingredients to the pharmaceutical and performance materials industries in Southern Africa. The joint venture with Barentz, the global life science ingredients distributor, allows them to offer better ingredient solutions to customers. By further tapping into the application laboratories available through the Barentz network globally they are able to offer better solutions to their clientele.
PRINCIPALS
SK Chemtrade holds exclusive distribution agreements with several prominent raw material manufacturers and suppliers from Europe, USA and Asia. The company believes in partnering with suppliers that have the same ethos: Delivering high quality products, offering technical support whenever required with enthusiasm towards new product development.
The art of colour in food manufacturing
Bragan Ingredients explains how colour transcends mere appearance to ensure brand consistency, product appeal, and effective market differentiation strategies.
Today, it goes beyond mere appearance - colour ensures brand consistency, product appeal, and market differentiation. From processed foods to beverages, bakery, dairy, and confectionery, the use of vibrant, stable colours is central to producing products that attract attention on the shelf and maintain consumer trust.
COLOUR AS A KEY COMPONENT IN MANUFACTURING
In industrial food production, colour is not just decorative - it is functional and strategic. Consistent, high-quality colours help products look appealing and maintain uniformity batch after batch. Primary and lake colours remain essential in delivering bright, stable, and long-lasting hues, while natural colourants are increasingly used to meet consumer demand for clean-label products.
PRIMARY VS LAKE COLOURS
Primary colours are water-soluble and ideal for applications such as beverages, syrups, and dairy products, where even dispersion is key. Lake colours, on the other hand, are oil- or fat-soluble, making them perfect for dry mixes, chocolate, confectionery, and baked goods. Lakes provide greater stability in fat-based or
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 marketsBragan offers an extensive portfolio to meet the evolving needs of its customers. With ISO 9001:2015-certified
“Colour is no longer an afterthought—it is an essential ingredient in product design.”
low-moisture environments and prevent colour migration during storage or processing. By combining primary and lake colours strategically, manufacturers can achieve consistent, vibrant results across a wide range of product types and production processes.
Whether in candies, beverages, baked goods, or processed meals, precise colouring ensures product reliability. Consumers expect the same visual experience every time they purchase a product, and manufacturers rely on colour to deliver that consistency. Stable colourants also help protect products from fading during storage or transport, ensuring a professional and appealing look from production line to retail shelf.
THE CONSUMER AND MARKET IMPACT
Consumers are drawn to products that look appealing and align with their expectations. Vibrant colours signal freshness, flavour, and quality, influencing purchasing decisions
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.
in highly competitive markets. Beverages, snack foods, dairy products, and confectionery all benefit from consistent and attractive colouring, which can make products more memorable and encourage repeat purchases. Colour also plays a crucial role in brand recognition. Distinctive and consistent colour palettes help products stand out on crowded shelves and reinforce brand identity. For manufacturers, this is more than aesthetics - it’s a key component of marketing and product strategy. As the demand for visually appealing foods grows, manufacturers are increasingly combining traditional synthetic colourants with natural and plant-based options. This approach balances visual impact, regulatory compliance, and consumer preferences for clean-label ingredients.
COLOUR AS A STRATEGIC INGREDIENT
In food manufacturing, colour is no longer an afterthought - it is an essential ingredient in product design and consumer engagement. From shelf appeal to brand recognition, the skilful use of primary and lake colours, along with innovative natural alternatives, ensures products meet both aesthetic and market expectations.
FAST FACT
Bragan Ingredients operates ISO 9001:2015-certified distribution hubs across four major South African cities, ensuring consistent quality and nationwide coverage.
Shaking up kids' beverage trends
The food and beverage industry transforms children’s drinks fundamentally.
The children’s beverage manufacturing sector is experiencing unprecedented transformation as health-conscious parenting trends drive significant innovation in product formulations, ingredients, and processing technologies. With the global children’s beverages market projected to grow from approximately R1.4 trillion in 2024 to over R1.9 trillion by 2035, manufacturers are responding to evolving consumer demands for healthier, functional, and transparent drink options.
Parents today are increasingly scrutinising ingredient labels, demanding products that support their children’s health whilst maintaining appeal to young consumers. This shift has fundamentally altered manufacturing priorities, with companies investing heavily in clean-label formulations that emphasise natural ingredients and functional benefits.
The South African market mirrors these global
trends, with local manufacturers adapting their production lines to accommodate organic sourcing and reduced-sugar formulations.
NATURAL INGREDIENTS DRIVE INNOVATION
The movement towards natural ingredients has revolutionised children’s beverage manufacturing, with companies eliminating artificial colours, preservatives, and synthetic sweeteners from their formulations. Modern manufacturing facilities are incorporating sophisticated processing equipment to handle delicate natural ingredients whilst maintaining product stability and shelf life. Manufacturers are increasingly utilising plant-based ingredients such as monk fruit extract, stevia (particularly Reb M), and honey as natural sweetening alternatives. These ingredients require specialised handling and processing techniques, leading to significant equipment upgrades in manufacturing facilities.
Probiotic integration has become particularly important, with many facilities investing in microencapsulation technology to ensure probiotic viability throughout the product’s shelf life.
Functional ingredients are being incorporated at unprecedented levels, with vitamin fortification systems enabling the addition of essential nutrients including vitamins A, B-complex, C, D3, and minerals like zinc and calcium. This focus on nutritional enhancement requires sophisticated dosing systems and quality control measures to ensure consistent nutritional profiles across production batches. Sugar reduction technologies have become central to manufacturing operations, with companies achieving significant reductions in added sugars whilst maintaining palatability. Natural sweetener integration requires precise temperature control and mixing protocols to achieve optimal flavour profiles without compromising nutritional benefits.
To access video, check out the Food Review Digimag.
Revolutionary glass bottling technology advances
TECHNOLOGICAL TRANSFORMATION IN LÜNEBURG
In Lüneburg, Coca-Cola Europacific Partners Deutschland (CCEP DE) has installed one of the group’s most technologically advanced returnable-glass lines – during ongoing production and with exceptional technical precision. This new filling line isn’t just fast. It’s also setting new standards in automation, sustainability and quality.
The Lüneburg facility is one of 13 production sites operated by CCEP DE – and with its new glass line, it’s an important catalyst for beverage filling in the north. The Modulfill HES filler is the heart of the line, which is the second of its kind here. The plant supplies Schleswig-Holstein, Hamburg and parts of Lower Saxony and Mecklenburg-Western
“You can’t say that glass or PET is more sustainable in and of itself. It always depends on the context. Our goal is to offer the right solution to meet every need.”
Pomerania, with a focus on short transport distances, low emissions and a consistently regional orientation.
Sustainability plays a central role, not only when it comes to logistics. CCEP DE also makes it a priority for its packaging, employing a diverse range of packaging solutions that
are tailored to the situation at hand. “You can’t say that glass or PET is more sustainable in and of itself. It always depends on the context,” explains Plant Manager Francis Driessen. “Our goal is to offer the right solution to meet every need.” That being said, glass is definitely trending. In northern Germany, more and more consumers are choosing returnable bottles made of glass when they buy Coca-Cola, Fanta or Mezzo Mix.
SAME SPACE, TRIPLE THE OUTPUT
The Lüneburg plant offered the right conditions for the new filling line: Existing kit with a comparatively low output of 20,000 containers per hour was to be dismantled and the resulting free space brought up to the latest state of the art, with an efficient layout. The aim was to install a new line with three times the capacity – on the same footprint. “So one of our core needs was a space-saving layout,” says Francis Driessen. But the line also had to deliver high performance, top quality and user-friendliness. The demands on planning and implementation were stringent – from a technical and a logistical perspective. Krones won the contract, thanks in large part to its expertise in providing solutions that deliver performance, reliability, safety and service. Time also played a key role. The line needed to arrive quickly and be ready to produce the entire product range
to cover the important summer season. At peak times, the line fills 60,000 bottles per hour with carbonated soft drinks, in two sizes – 0.2 and 0.33 liters – and in two different bottle shapes: the iconic contoured bottle and a universal returnable bottle. These are then packed into crates. This new returnable-glass line makes Coca-Cola’s Lüneburg plant not only one of the plants with the highest output in Germany but also one of the most technologically advanced. The entire line was designed Krones
with automation, efficiency and quality in mind. Automatic processes shorten changeover times on the individual machines – for example, the palletizer, the packer or the bottle washer – down to a minimum. Likewise, quick-change handling parts on the filler make for faster transitions while also increasing line uptime.
QUALITY ASSURANCE NOW FEATURES ARTIFICIAL INTELLIGENCE
The heart of the system is an artificial neural network (ANN) that is trained using tens of thousands of images. The Linatronic AI reliably detects cracks, chipping, bits of foam or residual caustic. The goal is to allow only flawless bottles to continue through the production process, thus increasing product quality and reducing both rejects and resource consumption.
The Linatronic AI system in Lüneburg is currently still in what is called “processing mode”. In this phase, individual images are collected, analyzed and annotated for both bottle types – contour and multipurpose. Each photo is tagged to a specific type of defect. The system is trained using “supervised learning”, where it is given labelled datasets (in this case images) that contain a matching evaluation for each input. Although conventional inspection systems are already reliably meeting Coca-Cola’s exacting quality standards, the company has opted to take it a step further by bringing in
“This new returnableglass line makes CocaCola’s Lüneburg plant not only one of the plants with the highest output in Germany but also one of the most technologically advanced.”
Linatronic AI. The intelligent technology identifies returnable bottles that are still in good shape with even more precision, even when a conventional system might erroneously reject them. The result are fewer false rejects, more usable bottles per filling cycle – and therefore a noticeable increase in efficiency and sustainability within the returnables system. It’s a smart advancement that pays off in terms of both technology and ecology.
Sustainability in production
Your product is your greatest asset. That is why we offer innovative process technology solutions that ensure not only top quality and performance but also the prudent use of water and other resources. The goal: affordable foods and drinks which have been sustainably produced.
Next-generation functional beverage innovation
Savannah Fine Chemicals explores innovative ingredient technologies to create healthconscious, visually appealing beverages targeting South Africa’s dynamic youth market.
SOUTH AFRICA’S EXPANDING YOUTH BEVERAGE MARKET
South Africa’s non-alcoholic beverage market presents exceptional growth opportunities, with projections indicating the sector will reach R343.4 billion by 2025, growing at 6.8% annually through 2030. The functional beverages segment demonstrates even more impressive expansion, expected to grow from R39.5 billion in 2024 to R61.9 billion by 2030.
This growth is particularly driven by the nation’s youthful demographics, with more than half of South Africa’s workingage population representing younger consumers who seek products that balance fun, functionality, and health benefits. The convergence of these demographic trends with evolving consumer preferences creates significant opportunities for innovative beverage development. Young consumers aged 10-18 years represent a particularly influential market segment, demonstrating sophisticated preferences for beverages that deliver both immediate appeal and long-term health benefits.
UNDERSTANDING YOUTH CONSUMER BEHAVIOUR
Teenagers are highly influential in beverage purchasing decisions for modern households, functioning as trendsetters who respond strongly to colour, flavour variety, and brand identity. Their preferences are often
shaped by social media exposure and peer culture, creating demand for visually striking products that photograph well and generate social engagement. However, parental influence remains crucial in final purchasing decisions. Parents prioritise health-conscious options that provide functional benefits whilst maintaining cleanlabel credentials. This dual influence creates unique formulation challenges for beverage developers seeking to satisfy both aesthetic appeal and nutritional responsibility.
The successful beverage must therefore achieve a delicate balance between instant visual impact and sustained health benefits, requiring sophisticated ingredient technologies that deliver on multiple consumer expectations simultaneously.
ADVANCED INGREDIENT TECHNOLOGIES FOR YOUTH APPEAL
Modern beverage formulation benefits from innovative ingredient technologies that address specific youth market requirements. Beneo’s Palatinose™ (isomaltulose) represents a breakthrough in sustained energy delivery,
“Functional, visually appealing beverages that balance fun, taste, and health benefits present clear opportunities.”
providing a steady release of energy without the blood sugar spikes associated with conventional sugars. This fully digestible carbohydrate, derived from sugarbeet, offers a low glycaemic index whilst remaining toothfriendly—a crucial consideration for youthtargeted products. Palatinose™ dissolves easily in water and provides 50% of sucrose’s sweetness, making it ideal for applications across ready-to-drink, powdered, and dairybased beverage formats. The ingredient’s versatility extends to masking plant protein offnotes and enhancing compatibility with highintensity sweeteners like sucralose, enabling formulators to create complex flavour profiles that appeal to sophisticated young palates.
VISUAL IMPACT THROUGH NATURAL COLOUR INNOVATION
IFF Vitiva’s natural colour portfolio addresses the critical challenge of creating visually striking beverages whilst maintaining cleanlabel appeal. These plant-based colours deliver vivid, stable hues that satisfy youth demands for Instagram-worthy aesthetics without compromising parental health concerns. The technology enables formulators to achieve striking visual impact without sacrificing trust, health credentials, or regulatory compliance. This capability is particularly valuable in today’s market, where synthetic dyes face increasing consumer resistance and regulatory scrutiny.
DRINKS FOR KIDS
Natural colours work effectively across both clear beverages and opaque smoothie applications, providing formulation flexibility that supports diverse product concepts and market positioning strategies.
FUNCTIONAL HYDRATION AND MINERAL SUPPLEMENTATION
Jungbunzlauer’s mineral salts provide essential electrolyte balance through calcium, magnesium, potassium, and sodium compounds that support hydration and recovery. These ingredients contribute significantly to healthy growth and development, particularly supporting bone and muscle function in active young consumers. The mineral salts maintain neutral taste profiles and clear appearance in finished beverages, ensuring that functional benefits don’t compromise sensory appeal. This characteristic is crucial for youth products, where taste and appearance often determine initial acceptance and repeat purchase behaviour. Active children and teenagers require enhanced hydration support, particularly in South Africa’s climate, making electrolyte supplementation both functionally beneficial and commercially relevant for target market positioning.
INNOVATIVE BEVERAGE CONCEPTS FOR MARKET APPLICATION
Three conceptual beverages demonstrate practical applications of advanced ingredient technologies in youth-focused formulations. The “After-School Refuel” concept combines beta-carotene for vibrant orange appearance with Palatinose™ for sustained energy delivery and electrolyte blends for hydration support. The “Study Buddy Beverage” utilises berry-red anthocyanins for visual appeal whilst incorporating Palatinose™ for
focus enhancement and magnesium salts to combat mental fatigue. This formulation addresses specific lifestyle needs of academic-focused consumers. The “Tropical Hydration Splash” features yellow or green natural colours combined with Palatinose™ for mild energy support and sodiumpotassium salt combinations optimised for post-exercise rehydration during sports and outdoor activities.
“Palatinose™ delivers a steady and sustained release of energy, making it particularly suitable for kids and teens who need balanced energy throughout their day.”
MARKET OPPORTUNITIES AND FUTURE DEVELOPMENT
The convergence of advanced ingredient technologies with evolving youth consumer preferences creates substantial opportunities for innovative beverage development in South Africa’s expanding functional drinks market. Successful products must balance immediate sensory appeal with long-term health benefits whilst maintaining clean-label credentials that satisfy parental expectations. Functional, visually appealing beverages that balance fun, taste, and health benefits present clear commercial opportunities for manufacturers willing to invest in sophisticated formulation approaches. The growing functional beverage market provides significant revenue potential for brands that successfully navigate youth consumer preferences whilst addressing parental health concerns. Future development opportunities lie in continued ingredient innovation that enhances both functional benefits and sensory appeal, creating products that exceed expectations across all consumer touchpoints whilst supporting sustainable business growth in this dynamic market segment.
FAST FACT
South Africa’s functional beverages market is projected to grow from R39.5 billion in 2024 to R61.9 billion by 2030, representing exceptional expansion opportunities.
Maximising plant efficiency through strategic lubrication
FUCHS LUBRICANTS SOUTH AFRICA introduces innovative audit solutions designed to enhance food manufacturing operations whilst ensuring optimal safety standards.
In today’s competitive food and beverage manufacturing landscape, operational efficiency and safety standards have become paramount concerns. The industry faces mounting pressure to deliver highquality products whilst maintaining stringent safety protocols and achieving cost-effective production targets.
THE CRITICAL CONTROL POINT APPROACH
FUCHS LUBRICANTS SOUTH AFRICA has developed a comprehensive solution through its Lubrication Critical Control Point (LCCP) Audit. This specialised assessment tool provides manufacturers with detailed insights into their lubrication practices, identifying potential risks and opportunities for improvement across their entire operation. The audit process involves expert facility visits, thorough evaluation of lubrication points, and the delivery of comprehensive reports containing actionable recommendations. This systematic approach ensures that every aspect of a facility’s lubrication programme receives proper attention.
COMPREHENSIVE BENEFITS
The LCCP Audit delivers multiple advantages that directly impact a facility’s bottom line. Equipment downtime reduction represents one of the most significant benefits, as properly lubricated machinery operates more reliably and requires less frequent maintenance interventions. Operational efficiency improvements result from optimised lubrication practices that ensure machinery performs at peak capacity. These enhancements translate into increased production throughout and improved product quality consistency. Cost savings emerge through reduced lubricant usage and lower maintenance expenses. When lubrication systems operate efficiently, facilities consume fewer resources whilst achieving superior performance outcomes.
“A robust focus on food safety is essential not only for protecting public health but also for ensuring business viability and fostering a positive reputation in the competitive market.”
ENHANCED FOOD SAFETY
Food safety improvements constitute a critical benefit of the audit process. Properly implemented lubrication programmes significantly reduce contamination risks, protecting both consumers and manufacturers from potential hazards.
Certified excellence in food-grade lubrication: FUCHS LUBRICANTS SOUTH AFRICA provides ISO 21469-certified
To access video, check out the Food Review Digimag.
CASSIDA food-grade lubricants that meet the most stringent regulatory requirements. These products ensure compliance with safety and cleanliness standards whilst catering to diverse religious dietary requirements through kosher and halal certifications. Warren Stevenson, Food Business Development Specialist at FUCHS LUBRICANTS SOUTH AFRICA, emphasises the company’s commitment to supporting local manufacturers in achieving their operational and safety objectives.
Comprehensive application coverage: The CASSIDA range addresses diverse manufacturing equipment needs, from high-speed conveyors to heavy-duty mixers and complex packaging machinery. Whether applied in gear units, hydraulic systems, or compressors, these products prevent contamination whilst ensuring optimal performance.
Ashleigh Pollen, National Sales Manager - Industrial and Specialty at FUCHS LUBRICANTS SOUTH AFRICA, highlights
the company’s unique position in the market. FUCHS LUBRICANTS SOUTH AFRICA stands among the few companies authorised to use the strict ISO 21469 mark, demonstrating its commitment to meeting the highest industry standards.
SPRAY APPLICATIONS AND SINGLEPOINT SOLUTIONS
The company’s expertise extends to spray lubricants and single-point lubricators, where maintaining food safety standards proves particularly challenging. FUCHS LUBRICANTS SOUTH AFRICA certified solutions ensure that even these specialised applications meet stringent safety requirements. The kosher
DID YOU KNOW?
FUCHS LUBRICANTS SOUTH
AFRICA is one of very few companies authorised to use the strict ISO 21469 mark for food-grade lubricants, with additional kosher and halal certifications ensuring compliance with religious dietary requirements.
“We are proud to bring our innovative LCCP Audit tool to local food and beverage manufacturers and to support them in achieving the collective goal of enhancing operational efficiency, reducing the risk of contamination, and ultimately contributing to a safer food supply chain.”
AFRICA position ourselves as strategic partners rather than merely suppliers. The company’s comprehensive approach combines expert knowledge, certified products, and ongoing support to help manufacturers achieve their operational goals. The LCCP Audit represents a significant investment in the local food and beverage manufacturing sector, providing companies with the tools and knowledge necessary to compete effectively in today’s demanding marketplace.
Future-ready manufacturing solutions:
As the food and beverage industry continues evolving, manufacturers require partners who understand both current challenges and future requirements. Our commitment to innovation and excellence ensures that local manufacturers remain competitive whilst maintaining the highest safety standards. The combination of expert auditing services and certified lubrication products creates a comprehensive solution that addresses immediate needs whilst building foundations for long-term success.
and halal certifications provide additional assurance for manufacturers serving diverse markets, ensuring that lubrication products comply with Jewish and Islamic dietary laws. Strategic partnership for operational excellence: FUCHS LUBRICANTS SOUTH FUCHS – www.fuchs.com/za/en
From density to polarimetry for faster food and beverage QC.
The
new benchmark in food and beverage analysis: Anton Paar's DMA
Series
In an era where food and beverage producers are under constant pressure to deliver both quality and efficiency, precision analytical tools have become indispensable. Anton Paar’s latest DMA series is anchored in innovation and robust design and sets a new standard in density and concentration measurement.
PRECISION MEETS USABILITY IN MODERN QC
From the heart of artisanal craft breweries to the large-scale operations of global beverage producers, consistency is non-negotiable.
The DMA line-up delivers just that:
• Modular Benchtop Models (DMA 4002, 5002, 6002) boast four-digit accuracy in under 20 seconds, thanks to patented U-Pulse technology and automated workflows such as FillingCheck, U-View, and U-Dry - slashing measurement time while boosting reliability.
• Compact Versions (DMA 502 & 1002) are designed for at-line concentration checks, even in harsh production environments. They support fast, bubble-free filling of complex samples and include over 100 builtin conversion tables to streamline workflows across beverage types.
• Portable Model (DMA 35) brings lab-grade density measurement into the field. Rugged, safe, and intrinsically designed, it’s perfect for in-process checks such as hot wort monitoring in brewing - sampling in just 2 mL and delivering results on the spot via RFID and Bluetooth.
At the core of every model lies the Pulsed Excitation Method - a refined oscillating U-tube technique that ensures exceptional precision and long-term stability.
concentration measurements in juices, syrups, soft drinks, and dairy applications, refractometry complements density data to give highly accurate °Brix or extract content. Together, density and refractive index allow beverage manufacturers to identify adulteration and ensure compliance with recipe targets.
• Polarimetry modules: Crucial for industries such as sugar refining, confectionery, and flavour production, polarimetry measures the optical rotation of chiral substances (like sucrose). When combined with density and refractive index, it provides a three-dimensional fingerprint of sample composition, offering unmatched reliability for quality control.
STREAMLINING ANALYSIS WITH MULTIPARAMETER INTEGRATION
For food and beverage QC, a single parameter is rarely enough. Producers need comprehensive insight into product composition, and this is where Anton Paar’s modular approach shines. The DMA series can be seamlessly coupled with additional technologies:
• Refractive index modules: Ideal for sugar
• CO ₂ , Alcohol, pH, and Beyond: In brewing, winemaking, and soft drink production, multiparameter systems can capture everything from alcohol strength to carbonation levels, all from a single sample draw. This synergy not only reduces sample waste and operator workload but also accelerates QC workflows by up to 600 %, a game-changer for high-throughput beverage lines.
WHY THIS MATTERS
The DMA series highlights a broader shift in industry trends: integration and precision as the new normal.
• Brewing & distilling: Portable and compact DMAs streamline wort and fermentation checks, empowering producers to make faster, data-driven decisions.
• Soft drinks: Multiparameter setups (den-
sity + refractive index + CO ₂ + polarimetry) deliver full compositional profiles in minutes instead of hours.
• Sugar's & syrups: The combination of density, refractive index, and polarimetry ensures absolute confidence in purity and labelling compliance.
ANTON PAAR SETS NEW STANDARDS. ALWAYS. FOR YOU.
Anton Paar’s latest innovations in density measurement combine precision, usability, and intelligent design to deliver unmatched performance across the board.
Each component works in perfect harmony to ensure reliable results, maximum efficiency, and user-friendly handling – for you. From the core measuring cell to intelligent visual feedback and simplified workflows, every detail has been optimised for professional laboratory use. The following four key technologies represent the foundation of the new DMA series.
Discover how the optimized U-Tube, U-View, U-Pulse, and U-Dry redefine what is possible in modern density measurement – engineered by Anton Paar, the inventors of the first-ever digital density instrument.
Anton Paar – www.anton-paar.com Mobile: +27609816780
Email: poifo.dipholo@anton-paar.com
Safety first auditing
Protecting South African food businesses through comprehensive safety auditing
AUDITING WITH LTL GROUP OF COMPANIES
In today’s fast-paced food industry, safety isn’t just a requirement, it’s a responsibility. Whether you’re running a food factory, processing plant, restaurant, or retail chain, one mistake in hygiene or handling can lead to serious health risks, legal action, and reputational damage.
That’s where food safety auditing and training come in, not as box-ticking exercises, but as essential tools to protect your business, your customers, and your brand.
Why Every Business Needs It
• In South Africa, food laws (like Regulation R638) require proper training and hygiene controls.
• Customers and retailers now demand proof that your business takes food safety seriously.
• One mistake, like a foodborne illness outbreak, can damage your reputation and your bottom line.
Food Safety Audits
Observations Made
PARTNERING WITH EXPERTS
Trusted service providers like LTL Group offer a full package: audits, training, inspec-
tions, lab testing, and more, helping businesses stay ahead of risk. LTL Group works across South Africa and beyond to build safer food systems.
We Offer
• Health and Safety Audits
• Animal Welfare Audits
• Supplier Development
• Hygiene Inspection
• Food Safety
Temperature measurements for an uninterrupted cold chain
Maintaining the correct temperature throughout the cold chain is crucial for ensuring food safety and quality. Temperature fluctuations can cause spoilage or impact the quality of perishable foods.
For companies in the food sector, checking the correct temperature all along the cold chain is one of the basic measures for assuring quality and guaranteeing compliance with legal and internal standards. Temperature fluctuations are often the cause of spoiling or impaired quality when it comes to food.
In the case of foods which cannot be stored at room temperature without potential problems, the cold chain must not be interrupted. Most products pass through many different hands on their way to the end consumer - in transport, temporary storage facilities and distribution centers. When products are handed over to another logistics service provider or to a distribution center, the responsibility for food quality and food safety also changes again and again all along the cold chain. Failure to comply with the cold chain can lead to damage to corporate image and thus losses in turnover for the company. Temperature control therefore serves to ensure the safety and marketability of foods which are subject to the cold chain. In addition to the legal requirements and temperature limit values which are binding during the production, transport, storage and sale of foods, various temperature terms are used: storage temperature, product temperature, air temperature, core temperature and surface temperature.
What are the differences between these types of temperatures and how significant are they in terms of product quality? Furthermore: what measurement methods are there and which of them are best suited for monitoring food temperature? We would like to examine and clarify these questions in greater detail below.
MEASURING IN ROOMS
Measurements taken inside a room may be distorted by what is known as stratification
around surfaces. The risk of stratification arises if the surface temperature differs a great deal from the air temperature. To avoid measurement errors of this kind, a minimum distance from surfaces should be adhered to. This minimum distance has been reached when no further changes in the readings occur in spite of the distance being altered. The measuring location for every measurement should therefore be chosen with care and an appropriate measuring distance adhered to.
Images: supplied by Testo South Africa
This also applies to conditioned air inlets from heating or refrigerating equipment.
This kind of stratification can also occur in static air between the floor and ceiling, for example, in big store rooms. Control measurements should therefore be taken at the points which have been found to be representative from a survey of the indoor climate. Permanent probes at various locations are usual in refrigerated rooms.
AIR AND PRODUCT TEMPERATURE
Foods that have to be refrigerated are cooled in refrigeration facilities, such as freezer rooms, by a flow of cold air.
In terms of temperature control, a distinction needs to be made between the following types of temperature: the air temperature indicates how cold the air in the refrigeration facility is. The temperature of the cold air enables us to conclude that the refrigeration facility is achieving the correct cooling capacity. However, the air temperature which is determined cannot be equated with the so-called product temperature. The product temperature is predominantly determined by the air temperature.
However, the reaction to fluctuations in the air temperature is dependent on the type of food or packaging or on the condition or degree of processing (pre-cooked, raw, frozen) of the food. The product temperature of a completely frozen chicken is relatively constant, even when there are considerable fluctuations in the air temperature, whereas the temperature of 100g of fresh minced meat adjusts significantly more quickly to the change in air temperature. This means that the actual product temperature may differ from the air temperature within the refrigeration facility.
Negative influencing factors (e.g. the radiant heat of the refrigeration unit, frequent door opening or loading errors) cause increased cold air temperatures, often not noticed by staff. Temperature probes and displays permanently installed by the manufacturer of the refrigeration unit can nevertheless indicate air temperatures within the
specified limit values, because the temperature probes are placed in the air outlet area (that is in the cold areas of the refrigeration facility). This means it is particularly important to take the different temperature zones within a refrigeration facility into account when measuring. If this is not done, the air temperature measured and documented by the installed probes is not really correct.
The product temperature is the temperature of the product and can be determined either as a surface or core temperature. It is measured on the surface (surface temperature) or in the core (core temperature) of the food. The product temperature is a crucial factor in terms of compliance with product-specific characteristics through to the expiry of the best before or use by dates.
TWO MEASURING METHODS: SPOT CHECK OR RECORDING
In terms of temperature control, we differentiate between two types of monitoring:
1. Spot check measurement Is carried out with portable (mobile) temperature measuring instruments, which are either pure measuring instruments (which merely display the measurement value), or storage thermometers which save the measured a data in an internal memory or send them to adata store wirelessly.
2. Continuous data recording: This involves a measuring instrument with a memory remaining with the goods (or in their proximity, e.g. the refrigerated room)and recording and storing values at regular intervals (measuring intervals). Depending on the type of data logger, the data are either stored in an internal memory and read out manually (off - line data logger) or sent to a data store wirelessly (Wifi data logger).
FT-NIR SPECTROSCOPY
FOOD ANALYSIS
Quality Control in the Food & Beverage Industry
FT-NIR is a powerful and effective technology for control of raw materials, intermediates and finished products. The major application areas of NIR spectroscopy include dairy and meat, beverages, edible oils, bakery ingredients and condiments as well as grains and oil seeds.
In contrast to most wet-chemical and other reference methods, FT-NIR technology is quick, cost-effective, non-destructive and safe, since it does not use chemicals, solvents or gases. Bruker Optics has the industry‘s most comprehensive FT-NIR product-line:
TANGO:
The next generation FT-NIR spectrometer with touch screen operation and intuitive user interface.
MPA II:
Unrivalled flexibility for your daily QA/QC work as well as for sophisticated method development.
MATRIX-F II:
On-line FT-NIR for direct measurements in continuous or batch processes, enabling a close production control.
Innovative production technology transforms frozen desserts
With spring in full bloom and summer in sight, South African ice cream and frozen dessert producers are experiencing their busiest and most competitive season of the year. As demand rises, the challenge is no longer just about creating new flavours, it’s about maintaining consistency at scale, catering to diverse tastes, and optimising production to stay profitable in a tightening economy and responding quickly to shifting consumer trends.
“South African consumers are adventurous with flavour, but increasingly they are becoming much more discerning about quality,” says Klaus Plenge, Managing Director for Southern Africa at global food processing and packaging leader Tetra Pak. “There’s growing interest in how ice cream and frozen desserts are made, what they contain and not just what they taste like.” Best known locally for its liquid board packaging, Tetra Pak is also a global leader in frozen dessert production, offering end-to-end solutions from mix preparation to freezing, moulding, extrusion, soft serve production, and packaging. These capabilities support both dairy and plant-based manufacturers in delivering the quality, consistency, and innovation consumers demand. Plenge shares some key trends key to successful ice cream making and shaping the industry.
1. CONSISTENCY BUILDS CONSUMER TRUST
In a category where margins are tight and premium ingredients such as chocolate coatings
and inclusions come at a cost, inconsistency can quickly erode profitability. Variation in weight, texture, or aeration is one of the most persistent challenges for local producers and consumers notice. “Every stick, cone, tub or soft serve needs to deliver the same experience each time,” says Plenge. Without precise control during freezing, even minor fluctuations in pressure can result in overfills, underweight products, or compromised quality, all of which undermine trust and eat into margins.
2. INGREDIENT INNOVATION FUELLING CREATIVITY
The appetite for more indulgent and adventurous ice creams is driving demand for equipment that can handle a broader range of inclusions from fragile flakes to large, sticky cookie pieces while ensuring even distribution. Advances in ingredient dosing and freezing systems are giving producers the freedom to experiment with premium formats and more complex recipes, without sacrificing consistency or efficiency.
3. FORMAT FLEXIBILITY AS A GROWTH DRIVER
With consumers seeking novelty formats, dairy-free options, and multi-flavour combinations, flexibility has become a strategic advantage. Rotary and inline moulding systems, combined with cold filling techniques, enable intricate shapes and layered products while improving
capacity and reducing ingredient use. Extrusion technology, such as tray tunnel systems for shaping, filling, decorating and hardening further broadens the creative possibilities.
4. NEW INGREDIENTS RESHAPING PRODUCT DEVELOPMENT
One of the most dynamic shifts is the move beyond traditional dairy bases. Plant-based options such as oat, almond, and fava beans are finding their way into frozen desserts, with fava beans in particular standing out for their mild flavour and nutritional value. This innovation is spilling over into other categories, from flavoured milks to functional health products, as producers explore recipes that combine indulgence with nutrition and sustainability. The next wave of growth in South Africa’s frozen dessert market will come from those who balance creative ambition with operational precision. “The market rewards consistency, innovation, and speed to market,” says Plenge. “The producers who can deliver on all three will define the future of the category.”
Proximate determination in oil and fat products
Büchi’s innovative extraction and NIR technologies enable precise fat determination across multiple food applications, with Labotec serving as the local supplier in South Africa.
Pressurised Liquid Extraction (PLE) is a well-established alternative for extracting lipids and/or various components faster and cheaper, but less frequently used for the verification of fat labels in food products.
A reliable and fast procedure using PLE to determine the fat content in samples with easily accessible fat is possible. The extraction is carried out using the Buchi Speed Extractor E-916 in combination with Multivapor P-12 for solvent evaporation in parallel. The fat content is determined gravimetrically after the extract has been dried to a constant weight.
Experimental setup: Instrumentation: Buchi Speed Extractor E-916, Multivapor™ P-12 with Vacuum pump V-700 and Controller V-855, drying oven - Samples: Mayonnaise and chocolate (Round robin test MCL-3/2011) - Temperature: 100°CPressure: 100 bar - Solvent: n-Hexane 90%; Ethanol 10% - Total extraction time: 42 minutes
Results: The fat content of mayonnaise and chocolate showed: - Chocolate: Expected 40.62 g/100g, Experimental 40.84 g/100g (0.26% RSD) - Mayonnaise: Expected 79.03 g/100g, Experimental 79.29 g/100g (0.30% RSD)
Conclusion: The determination of the fat content in food samples by PLE using Buchi Speed Extractor E-916 provides reliable and reproducible results that correspond to the expected values. This method increases the sample throughput and is more environmentally friendly due to less solvent consumption compared to Soxhlet extraction.
FAT DETERMINATION IN SALAD DRESSING SAMPLES
Method overview: The Twisselmann extraction is performed with the Extraction Unit E-816 ECE (Economic Continuous Extraction). This allows the sample to be constantly kept in hot solvent vapor whilst being efficiently rinsed with freshly distilled solvent.
Sample types tested: French dressing diet (declared: 13.0 g/100g) - Italian dressing (de
clared: 20.4 g/100g) - Italian dressing diet (declared: 0.5 g/100g) - French dressing with herbs (declared: 41.0 g/100g) - Italian dressing Toscana with herbs (declared: 44.0 g/100g) - French dressing diet with herbs (declared: 7.0 g/100g)
Results summary: The fat contents determined with Twisselmann extraction were comparable to Soxhlet extraction results, with relative standard deviations below 2% .
FAT DETERMINATION BY HOT
Procedure overview: A simple and fast procedure for determination of edible oil and fat products using the Extraction Unit E-816 for Hot Extraction. Samples are first dried with Images: Supplied by Getty images
sodium sulfate anhydrous and mixed with sand before extraction.
Results: All determined fat contents were within expected values with relative standard deviations below 1%.
FAT DETERMINATION BY SOXHLET EXTRACTION
Method description: A simple and fast procedure for fat determination in edible oil and fat products using Extraction Unit E-816 Soxhlet. Samples are dried and extracted using traditional Soxhlet methodology.
Technology overview: BUCHI NIR technology provides rapid, reliable analysis for oil and fat products, offering time savings through simultaneous parameter measurement and reliable results with robust spectral databases.
- NIRMaster™: IP54/IP65 FT-NIR spectroscopy with ingress protection
Key benefits: Simultaneous measurement of multiple parameters - Control at critical points from incoming goods to finished products - Unparalleled measurement reproducibility - Reduced analysis time and increased throughput.
Labotec – www.labotec.co.za Buchi - www.buchi.com
MCT Oil: Function, performance for food and health
In today’s food and health industries, innovation depends on ingredients that combine functionality, efficiency, and nutritional value. MCT Oil delivers on all three fronts, explains Chempure.
Derived primarily from natural sources such as coconut oil, medium-chain triglycerides, it performs multiple roles in food manufacturing and healthfocused formulations, from improving texture and stability to providing rapid, clean energy.
FUNCTIONAL VERSATILITY IN FOOD APPLICATIONS
In food production, MCT Oil serves as both a processing aid and a formulation enhancer. With its neutral flavour and excellent solubilising capacity, it disperses fat-soluble ingredients such as flavourings, colourants, and vitamins, ensuring consistent mixtures and stable emulsions. Its benefits extend to product protection and appearance. In confectionery, it maintains gloss, prevents drying and discolouration, and reduces stickiness in coatings for chocolates and jellies. When used to coat dried fruits, it forms a protective film that prevents fructose exudation and clumping.
Across various categories, MCT oil provides technical advantages:
“In food production, MCT Oil serves as both a processing aid and a formulation enhancer.”
• Instant and powdered products: Improves dispersibility and powder flow.
• Frozen foods and sauces: Regulates viscosity for smoother emulsions.
• Meat products: Facilitates causing wetting and filling.
• Baking and extrusion: Serves as a foodsafe lubricant and release agent, replacing mineral-based alternatives.
This combination of performance, stability,
A PARTNER FOR PRODUCT INNOVATION
Combining technical performance with physiological benefits, MCT Oil enables manufacturers to create cleaner, more efficient, and more functional food and health products, a true bridge between process innovation and nutritional excellence.
and process efficiency makes MCT Oil a valuable tool for modern food manufacturing.
NUTRITIONAL BENEFITS
Unlike long-chain triglycerides, MCT’s are metabolized rapidly by the liver, making them especially useful for individuals with compromised fat metabolism or increased energy demands. It also supports the uptake of proteins and minerals while maintaining stable blood lipid levels.
These properties make it ideal for:
• Infant and medical nutrition: Supporting sensitive digestive systems.
• Sports and performance products: Delivering fast, sustainable energy.
• Diet and clinical nutrition: Enhancing digestibility in FSMPs (Food for Special Medical Purposes) and parenteral feeding.
FAST FACT
Its benefits extend to product protection and appearance.
Chempure – www.chempure.co.za
IPCO unveils next-gen innovation
Celebrating 100 years of bake oven belt innovation, IPCO launches the Compact Belt Tracker 2G for enhanced belt accuracy.
INTRODUCING THE COMPACT BELT TRACKER 2G
IPCO, a global leader in industrial steel belt solutions, is marking a century of innovation in bake oven belt technology with the launch of its new Compact Belt Tracker (CBT) 2G system. This next-generation system introduces a non-contact optical tracking solution designed to enhance the performance and reliability of solid and perforated steel bake oven belts.
IPCO installed the world’s first continuous bake oven belt exactly 100 years ago. Since then, the company has remained at the forefront of technological development in the food processing sector. Notable recent innovations include the Shotpeener Pro – a tool designed to flatten and restore deformed belts – and a high-power laser cleaning service that significantly reduces downtime by improving cleaning efficiency.
HOW THE CBT 2G SYSTEM WORKS
The newly launched CBT 2G reinforces IPCO’s commitment to innovation by addressing one of the most important issues in bake oven operation: accurate belt tracking. Correct belt alignment is vital to ensuring optimal
FAST FACT
IPCO marks 100 years of bake oven belts with launch of advanced optical belt tracking system.
"Correct belt alignment is vital to ensuring optimal oven performance, product quality, and belt longevity."
oven performance, product quality, and belt longevity. However, issues such as thermal expansion and mechanical wear can easily throw even a well-installed system off track.
“In ideal conditions, a conveyor belt should run straight and true without active correction,” explains Marko Leber, Segment Manager, Food Belts at IPCO. “But in practice, fluctuations in temperature and mechanical inconsistencies make tracking systems essential to the smooth and reliable operation of a continuous bake oven.”
The CBT 2G offers precise, real-time correction through a fully integrated optical monitoring system. Unlike its predecessor, which used physical belt edge detectors, the CBT 2G uses an optical sensor to continuously monitor the lateral position of the belt. This contact-free system increases both sensitivity and responsiveness while eliminating wear on the belt edge.
ENHANCING EFFICIENCY AND REDUCING DOWNTIME
When the sensor detects a deviation in belt position, the system activates a mechanical correction via tilting rollers. These rollers shift the belt’s path laterally, bringing it back into
interface that allows operators to easily configure and fine-tune tracking parameters to suit specific production requirements.
The system is available in four sizes to accommodate belt widths of 800, 1000, 1200, and 1500 mm. It can be installed directly onto the oven frame or as a floor-mounted unit, making it a versatile retrofit solution for facilities where a complete line overhaul is impractical.
EACH CBT 2G PACKAGE INCLUDES
• The optical belt edge sensor
• A drum speed sensor and associated magnets
• The CBT 2G mechanical unit
• An electronic control panel.
This modular system design ensures fast installation and minimal disruption to production, while IPCO’s global service network provides ongoing support to ensure optimal performance over the system’s lifecycle.
In addition to the CBT 2G, IPCO offers a comprehensive range of steel belt system components, including rolling and sliding supports, pulleys, end stations, frames, and automated cleaning systems. This holistic approach enables IPCO to deliver complete, high-performance conveying solutions to the baking industry.
IPCO – www.ipco.com
Future food processing technology
Advanced manufacturing systems transform global food production landscapes continuously.
The food processing technology sector is experiencing unprecedented innovation as manufacturers embrace artificial intelligence, robotics, and sustainable processing methods to meet evolving consumer demands and regulatory requirements. With global food technology investments reaching record levels in 2024, the industry is witnessing fundamental shifts in how food products are manufactured, monitored, and delivered to market. Modern food processing facilities are integrating sophisticated technologies that enhance efficiency, safety, and sustainability whilst reducing operational costs. Artificial intelligence and machine learning algorithms now power predictive maintenance systems, enabling equipment to anticipate failures before they occur. This technological evolution has reduced unplanned downtime by up to 30% in leading manufacturing facilities, significantly improving production throughput.
SMART SENSORS
Smart sensors embedded throughout processing lines provide real-time monitoring of critical parameters including temperature, humidity, pressure, and contamination levels. These Internet of Things (IoT) devices create comprehensive data ecosystems that enable manufacturers to optimise processes continuously and ensure consistent product quality. The integration of blockchain technology has revolutionised traceability, providing immutable records of product journey from farm to fork.
Robotics and automation systems have transformed traditional manual processes, with collaborative robots now handling complex tasks such as palletising, packaging, and quality inspection. These systems operate with precision levels impossible to achieve through human labour alone, whilst reducing contamination
risks and improving workplace safety. Advanced machine vision systems powered by artificial intelligence can detect quality defects at speeds exceeding human capabilities, ensuring only premium products reach consumers.
SUSTAINABLE PROCESSING TECH
Environmental sustainability has become a driving force in food processing technology development, with manufacturers investing heavily in energy-efficient equipment and alternative protein production methods. Precision fermentation technology has emerged as a game-changing innovation, enabling the production of sustainable proteins using microorganisms rather than traditional agriculture. This revolutionary approach reduces greenhouse gas emissions by up to 97% compared to conventional animal agriculture whilst using 95% less land and 80% less water.
Heat and Control returns to Gulfood Manufacturing
Heat and Control showcases sustainable food manufacturing solutions at Gulfood Manufacturing 2025, celebrating 75 years of industry innovation.
The company returns to Gulfood Manufacturing 2025, presenting its industry-leading solutions for manufacturers of snack foods, French fries, and processed food applications. As a trusted supplier to the global food industry and longtime exhibitor, the company looks forward to showcasing technologies that improve production efficiency, optimise water usage, and support more sustainable operations. "Gulfood Manufacturing plays a key role in connecting regional food manufacturers with the technologies and insights needed to improve efficiency and sustainability," says Heat and Control General Manager South Africa, Jeff Rossouw. "Our focus this year is on equipment that optimises operations while supporting sustainable production. Water management is especially important in this region, and our advanced solutions
help food manufacturers save water, reduce costs, and boost line efficiency."
PROVEN PORTFOLIO AND INDUSTRY PARTNERSHIPS
Celebrating its 75th anniversary this year, Heat and Control supports global food manufacturers through well-known brands such as
Less Waste, More Profit
FastBack, Spray Dynamics, Mastermatic, and Ishida. The recently acquired Tek-Dry Systems and Fabcon Heat Exchangers further expand the company's capabilities in thermal processing and heat exchange solutions.
Heat and Control –www.heatandcontrol.com
Rely on Urschel for rugged, high-powered slicers and dicers to maximise capacity.
Precision, targeted cuts throughout production runs to maximise yield.
The sharpest knives team up with rugged components at powerful speeds to deliver the highest quality cuts.
Precision technology transforms yoghurt production
VEGA’s advanced measurement solutions optimise yoghurt manufacturing processes whilst addressing challenges in South Africa’s rapidly expanding dairy industry.
South Africa’s dairy industry stands as the nation’s fourth-largest agricultural sector, making substantial contributions to both economic growth and food security. In 2023, the industry produced an impressive 445,000 tonnes of fermented products, including yoghurt, alongside 872,000 tonnes of cheese, excluding cottage and cream cheese varieties.
The yoghurt market has demonstrated exceptional growth, achieving a compound annual growth rate (CAGR) of 6.68% between 2018 and 2023, reaching a market value of ZAR 8.88 billion in 2023. This expansion reflects increasing consumer demand for health-oriented dairy products, positioning yoghurt as an essential household staple across South African communities. Consumer preferences continue shifting towards nutritious, convenient food options, driving manufacturers to invest in advanced production technologies that ensure consistent quality whilst meeting growing market demands.
MODERN YOGHURT PRODUCTION CHALLENGES
Contemporary yoghurt manufacturers face complex operational challenges that directly impact product quality and market competitiveness. These manufacturers must navigate a labyrinth of strict hygiene practices, adhere to evolving regulations, and manage escalating production costs whilst maintaining consistent product standards.
“In a competitive market, precision and reliability are critical for food manufacturers.”
The fermentation process requires precise control of environmental factors, including temperature, timing, and ingredient ratios. Inconsistent mixing or monitoring can result in texture variations, off-flavours, and product quality issues that damage brand reputation and consumer trust.
Stirred batching tanks serve as critical components in yoghurt manufacturing, facilitating ingredient mixing and fermentation processes. However, maintaining optimal fill levels and monitoring tank contents throughout production cycles presents ongoing challenges for manufacturing teams.
ADVANCED LEVEL MEASUREMENT TECHNOLOGY SOLUTIONS
VEGA’s comprehensive measurement solutions address key manufacturing challenges through precision instrumentation designed specifically for food industry applications. The VEGAPULS 6X radar-based level sensor provides continuous, non-contact measurement capabilities that enable accurate monitoring of tank contents without compromising hygiene standards. This advanced sensor
utilises hygienic materials specifically suited for food industry environments, ensuring durability under harsh cleaning processes whilst preventing contamination risks. The continuous monitoring capability eliminates guesswork and provides real-time data for informed production decisions.
The VEGASWING 63 vibrating level switch complements the continuous measurement system by serving as a point-level detector. This technology provides essential overfill and depletion safeguards whilst enabling automatic filling adjustments that ensure optimal batch consistency throughout production cycles.
PROVEN RESULTS
A prominent dairy producer in sub-Saharan Africa recently experienced significant operational improvements following the implementation of VEGA’s level measurement solutions. The manufacturer had struggled with inconsistent yoghurt textures, resulting in customer complaints and costly product returns that affected profitability and brand reputation. By integrating VEGA’s technology into their batching tanks, the producer achieved consistent fill levels that promoted uniform fermentation processes. This consistency directly addressed texture irregularities and improved overall product quality across production runs. The implementation resulted in a remarkable 15% increase in customer satisfaction whilst significantly reducing product wastage. These improvements demonstrated
The most important ingredient for your process? A pinch of perfection.
Too many cooks spoil the broth. That’s why our level and pressure measurement technology focusses on the essentials: reliability, efficiency and knife-edge precision. With the latest technology, you always get the values you need, wherever you are. So that you can concentrate fully on your personal recipe for success.
Everything is possible. With VEGA
FOOD PROCESSING TECH
the direct correlation between precision measurement technology and operational excellence in dairy manufacturing.
REGULATORY COMPLIANCE
bility throughout demanding production schedules. The hygienic design of VEGA sensors minimises contamination risks whilst providing consistent performance in challenging manufacturing conditions. This reliability supports manufacturers in meeting stringent quality standards whilst reducing compliance-related operational risks. Advanced monitoring capabilities enable real-time quality control that helps manufacturers identify potential issues before they affect final products. This proactive approach supports continuous improvement initiatives and maintains consumer confidence in product quality.
VEGA’s instrumentation aligns with international food safety certifications and South African regulatory requirements, ensuring compliance across all operational aspects. The technology operates effectively under frequent cleaning cycles required in dairy processing environments, maintaining accuracy and relia - Vega –
OPERATIONAL EFFICIENCY
Precision measurement technology delivers tangible operational benefits beyond quality improvements. Accurate level monitoring minimises ingredient waste through optimised batching processes, whilst reducing energy consumption
through improved production efficiency. Real-time data collection enables predictive maintenance strategies that reduce unplanned downtime and extend equipment lifecycle. These operational improvements contribute to sustainable manufacturing practices whilst supporting cost management objectives in competitive market conditions. Automated monitoring systems reduce manual intervention requirements, allowing skilled personnel to focus on value-added activities that enhance overall production capability. This efficiency enables manufacturers to scale operations effectively whilst maintaining consistent quality standards.
