Food Business Africa - Issue 63

SIZAKELE JABULILE NGWANE - FSSC

22000 LEAD AUDITOR, PROCERT SA

BEVERAGE PACKAGING

SALT REDUCTION

FOOD INDUSTRY STATUS IN EAST AFRICA

ALLERGEN MANAGEMENT

PLANT-BASED MEAT

AUTOMATION IN MEAT PROCESSING

AFMASS FOOD MANUFACTURING EXPO 2024 REVIEW

Food Africa Business

My Company Profile: Daybreak Foods

Charting a New Course in South Africa’s Poultry Industry

Richard Manzini, CEO, Daybreak Foods

Industry Report: Food Industry Status

The Status of Food Industry in East Africa

Executive Interview: Nitin Menon, Head of Sales, Dohler East Africa

Dohler East Africa's Quality Focus: Nitin Menon shares insights on business operations

Food Safety Champions: Sizakele Jabulile

The Auditor’s Lens: Sizakele Jabulile on ensuring safety through audits

Food Africa Business

FOUNDER & PUBLISHER

Francis Juma

SENIOR EDITOR

Catherine Odhiambo

EDITOR

Francis Watari

EDITOR

Nicholas Ng'ang'a

EDITOR

Victor Atsali

BUSINESS DEVELOPMENT DIRECTOR

Virginia Nyoro

BUSINESS DEVELOPMENT ASSOCIATE

Vivian Kebabe

HEAD OF DESIGN

Clare Ngode

ACCOUNTS

Jonah Sambai

Published By: FW Africa

P.O. Box 1874-00621, Nairobi Kenya

Tel: +254725 343932

Email: info@fwafrica.net

Company Website: www.fwafrica.net

www.dairybusinessafrica.com www.foodbusinessafrica.com www.millingmea.com

Food Business Africa (ISSN 2307-3535) is published

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

Welcome to Issue 63 of Food Business Africa: A Wealth of Insights to Ignite Your Industry Passion

Welcome to the latest edition of Food Business Africa Magazine, where we bring you the most compelling stories and insights from across the continent's food industry. This issue arrives on the heels of the highly successful AFMASS Food Expo Eastern Africa Edition 2024, and we are excited to share with you a short overview of the event, complete with pictorial highlights that capture the energy and innovation that defined the Expo.

On the cover is the inspiring story of Daybreak Foods, a resilient giant in South Africa's poultry industry. From battling economic challenges to overcoming the Avian Flu pandemic, Daybreak Foods has risen from the brink of decline to command an impressive 8% market share.

In our Industry Report, we delve into insights from the CEO roundtable discussion at AFMASS, where leaders shared their perspectives on the status of the food industry in Eastern Africa. This discussion sheds light on the current trends, challenges, and opportunities shaping the future of the region's food sector.

Our Ingredients section focuses on an increasingly important topic—salt reduction in snacks. As consumer preferences shift towards healthier options, this article explores the strategies and innovations driving change in the snack industry.

In the Beverage Tech section, we examine the latest trends in beverage packaging, where sustainability and convenience are leading the way. From eco-friendly materials to innovative designs, this article provides a glimpse into the future of beverage packaging.

Our Food Safety Insert features a deep dive into Allergen Management, a critical component of food safety protocols. Plus, we bring you an exclusive interview with Sizakele Jabulile, an FSSC 22000 Lead Auditor from South Africa, who shares her expertise on navigating food safety standards in today’s complex environment.

For the very first time, we are proud to introduce a dedicated insert on the Meat, Poultry & Fish sector. This section covers the latest Market Trends, including the rise of Plant-based meat alternatives, and explores the role of Automation in Meat Processing. We also present a special feature on the Top 10 Meat Producing Countries, offering a global perspective on this vital industry.

This edition of Food Business Africa Magazine is packed with valuable insights and inspiration. Whether you're looking to stay ahead of the latest trends or gain practical knowledge to enhance your business, we've got you covered. Dive in, and let the stories within fuel your passion for the food industry.

Catherine Odhiambo Senior Editor FW Africa

West African Seafood Festival Expo

2024

September 21-22, 2024

Harbour Point, Victoria Island, Nigeria www.westafricanseafoodexpo.com

MOROCCO SIEMA FOOD EXPO

September 25-27, 2024

O.F.E.C: l'Office des Foires et Expositions de Casablanca, Morocco www.siemamaroc.com

VIV Africa

October 2-3 2024

Kigali Convention Centre, Kigali, Rwanda www.vivafrica.nl

SIAL Paris

October 19 - 23 2024

Paris Nord Villepinte www.sialparis.com/en

WineX 2024

30 October - 01 November 2024

Sandton Convention Centre, Johannesburg, South Africa www.cantonfair.net/event/14022-winex

Gulfood Manufacturing

November 5 - 7 2024

Dubai World Trade Centre www.gulfoodmanufacturing.com

IAOM Middle East & Africa

Conference & Expo 2024

November 10 - 13 2024

DUBAI, UAE www.iaom-mea.com

SIAL InterFOOD

November 13 - 16, 2024

JIExpo Kemayoran, Jakarta, Indonesia www.sialinterfood.com

Africa Food Show Morocco November 20-22, 2024

Sign up today to receive our bi-weekly food, beverage and milling plus packaging industry email newsletters. Never miss breaking news from Africa and the World, twice a week www.foodbusinessafrica.com/signup

Office Des Foires et Des Expositions de Casablanca Morocco, Morocco www.morocco.africafoodshow.com

ISRAFOOD 2024

November 26-28, 2024

Expo Tel Aviv, Israel www.israfood.com

Food Africa 2024

December 3 - 5, 2024

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

IPPE

January 28 - 30, 2025

Atlanta, Georgia, USA www.ippexpo.org

ISM Cologne 2025

February 02-05 2025

Messe Cologne, Cologne, Germany www.expobeds.com/event/ism-cologne

NEWS UPDATES

ACQUISITIONS

Bidco Africa acquires Suntory Beverage and Food Kenya

KENYA – The Competition Authority of Kenya (CAK) has approved Bidcoro Africa Limited’s acquisition of Suntory Beverage and Food Kenya Limited without any conditions.

Suntory, known for products like Lucozade and Ribena, will now be a subsidiary of Bidcoro, which already owns the Suntop fruit juice brand.

According to the CAK, this acquisition aims to improve Suntory Kenya's performance by utilizing Bidcoro's expertise in production and commercialization.

The CAK further clarified that the transaction will not alter the market structure or concentration in the nonalcoholic ready-to-drink (NARTD) beverages sector in Kenya.

Suntory Kenya will fully integrate into Bidcoro, transferring its contract manufacturing business while

continuing to operate in the NARTD market.

Bidcoro Africa Limited, a subsidiary

of Bidco Africa, is involved in manufacturing and marketing a range of beverages, including brands like Suntop, Sunquick, and Suncola.

The acquisition is expected to strengthen the performance of Suntory's brands, particularly Lucozade, in Kenya.

The NARTD beverages market in Kenya is predominantly controlled by Coca-Cola Beverages Africa, holding 65 percent of the market share.

Other notable players include Delmonte, a subsidiary of NutriAsia, with 5.23 percent, and Kevian Kenya, the producer of Afia juice, with 4.4 percent of the market.

This acquisition is unlikely to significantly impact competition within the Kenyan NARTD beverages market., CAK said.

DRC imposes 12-month ban on beer, soft drink imports

DRC - The Democratic Republic of Congo (DRC) has imposed a 12-month ban on the import of beer and soft drinks, effective immediately.

This measure, as reported by CGTN Africa, is intended to protect the

local beverage industry from foreign competition.

However, the ban has met opposition, particularly in the northeastern Ituri district, where local authorities are urging the government to reconsider.

They argue that some provinces lack the necessary facilities to produce local beverages, forcing traders to rely on imports, especially from neighboring Uganda.

Former Ituri Province Member of Parliament, Serge Muber, highlighted the issue of poor road infrastructure, which exacerbates the need for imports.

In 2022, the DRC imported beer worth US$11 billion, with Angola, Burundi, and Rwanda being the primary suppliers.

The decision has also raised

concerns in neighboring Zambia, where Trade and Industry Minister Chipoka Mulenga expressed apprehension about the ban's impact on local businesses and the broader economy.

Mulenga emphasized the importance of trade relations between Zambia and the DRC, noting that ongoing discussions between the two countries aim to find a mutually beneficial solution.

He acknowledged the potential loss of revenue for Zambian industries but remained optimistic that bilateral talks would lead to a resolution.

Despite the possible economic consequences, Mulenga downplayed the impact on Zambia’s overall dollar inflows, noting that the country's primary foreign exchange earnings come from the mining sector.

Nigerian cocoa processors express concerns over NAFDAC’s Export-Regulation Bill

NIGERIA - The Cocoa Processors Association of Nigeria (COPAN) has urged the National Agency for Food and Drug Administration and Control (NAFDAC) to reconsider the proposed 2024 Export Regulation Bill, which they believe would impose higher costs and create overlapping regulatory responsibilities that could harm the cocoa industry.

COPAN raised concerns over sections 3, 4, 17, and 18 of the Bill, which pertain to the registration and licensing requirements for exports.

They argued that section 17, which outlines the legal framework for issuing export certificates, would result in a duplication of duties, as NAFDAC already plays a role in this process.

The Association also criticized section 18, which gives NAFDAC the authority to shut down processing facilities without a lawful order, describing it as draconian and open to misuse.

COPAN further highlighted that NAFDAC lacks the infrastructure and resources to effectively enforce the Bill, and warned that its implementation would worsen the already challenging situation in Nigeria’s cocoa sector.

The sector is currently struggling, with only 5 out of 15 processing facilities operational, operating at just 8% capacity due to security concerns, high energy costs, currency depreciation, and heavy taxation.

COPAN called on the government to implement more supportive policies and review the proposed Bill to boost cocoa production in Nigeria, especially given the current global supply shortage, which has driven cocoa prices to record highs.

Despite a 276% increase in cocoa exports in Q1 2024, the weakened naira has prevented significant benefits from reaching farmers.

DIVESTMENTS

Tanzania Breweries divests stake in Darbrew, upgrades Kibo Breweries facility

TANZANIA – AB InBev through its subsidiary Tanzania Breweries Ltd (TBL), has successfully divested its entire 60 percent stake in Darbrew Ltd, a non-performing beer manufacturing subsidiary.

This decision is part of TBL's broader strategy to revitalize its struggling and dormant operations. The sale of Darbrew Ltd, initially approved by TBL’s board on August 7, 2019, was delayed for undisclosed reasons and was only finalized by December 31, 2023.

The Dar es Salaam City Council (DCC), a core shareholder, acquired the stake as TBL sought to bolster its cash flow amidst various domestic and global challenges.

TBL’s 2023 annual report highlighted significant challenges, including rising production costs due to global supply chain disruptions from conflicts in the Middle East and Eastern Europe, along with local issues like increased excise duties, adverse weather conditions, and load shedding by Tanzania Electric Supply Company Ltd (Tanesco).

In tandem with the sale, TBL committed to upgrading its dormant Kibo Breweries facility, with a Tsh42.41 billion (US$15.83 million) investment in a malting plant expected to be completed in 2024. Despite Kibo Breweries being inactive, no impairment allowance was recognized after an assessment.

Furthermore, TBL shareholders approved a dividend payout of TSH537 (US$0.20) per share, totaling TSH158.4 billion (US$58.7 million) for the year ending December 31, 2023.

The company reported a 4 percent increase in earnings, reaching TSH224 billion (US$82.9 million). TBL Chairman Leonard Mususa reaffirmed the company’s commitment to consumer-centric growth strategies for the future.

Replacing Sugar - Naturally

Cape Food Ingredients (CFI) has launched its fourth generation advance in sugar replacement technology. CFI has worked with reformulating food and beverages to lower sugar use since 1986, giving it one of the longest track records in the application technology of sweetness.

Using its formulation expertise with flavours and natural sweeteners, CFI can now replace up to 60g of sugar per litre of final product without the use of artificial sweeteners.

The most recent advance is part of the best-selling Sugar Enhance range. Sugar Enhance IV products, when used at the recommended dosage, have a clean sweetness with sugary after-notes, giving high consumer appeal.

Sectors in which sugar reduction is well-established include beverages, dairy products including ice creams, sauces and vegan products.

Examples include the reduction of sugar in yoghurts by about 35g/litre, the reduction of sugar in carbonated soft drinks by up to 60g/litre and 100% replacement of sugar in mayonnaise and many other sauces.

In unsweetened vegan milks (soya, oat, rice, almond etc), the sweetness value of Sugar Enhance IV (Dairy) reaches even

120 times the sweetness of sugar and simultaneously greatly improves the beany or cereal notes of such products.

The sugary notes of the products also make Sugar Enhance flavours the perfect complement for the use of artificial sweeteners, another area where CFI excels in formulation work.

Sugar Enhance masks the chemical notes and off-tastes sometimes found with artificial sweeteners and so achieves the end goal of all products, consumer preference.

In terms of cost in use, Sugar Enhance flavours are significantly cheaper than using sugar.

Sugar Enhance flavours come in a variety of formats designed to improve the overall flavour of the end products. For example Sugar Enhance IV (Dairy) which brings out the rich, creamy notes of dairy products and Sugar Enhance IV (Beverages & Confectionery) which besides sweetness also boosts overall flavour impact.

Contact the CFI New Product Development and Application labs in Nairobi (for East Africa), Accra (West Africa) or Cape Town for more information about your specific products, and for samples.

Ethiopia launches spirulina research & production facility to reduce imports

ETHIOPIA – Ethiopia has launched a new initiative to reduce reliance on imported spirulina through the operationalization of its first-ever spirulina research and production center.

This initiative, led by the Ministry of Innovation and Technology, the Oromia Agricultural Research Institute (OARI), and the Ethiopian Bio and Emerging Technology Institute (BETin), aims to bolster local production of the nutrientrich microalgae.

The facility, located at the Adami Tulu Agriculture Center, covers 1,200 square meters and was built with an

FUNDING

initial investment of ETB 8.2 million (US$142,198).

The center has already seen success with its first pilot batch of spirulina, a milestone celebrated by BETin. Dr. Firew Tafasse, a Senior Researcher at BETin, highlighted that this achievement marks a reduction in Ethiopia’s dependence on imported spirulina, which is highly valued in the market.

Spirulina is known for its rich nutrient profile, including antioxidants, essential vitamins, proteins, minerals, and coenzymes. It is commonly sold in pill or powder form and used as a dietary

supplement or food additive.

The microalgae is currently priced at a premium, with retail prices reaching ETB 20,000 (US$346.83) per kilogram.

BETin is optimistic about the potential for Ethiopia to eventually export spirulina. Additionally, the institute sees the new facility as a key tool in combating malnutrition, which affects 35% of Ethiopian children.

Professor Kassahun Tesfaye, BETin’s Director General, emphasized the importance of expanding research and production with the involvement of public and private stakeholders.

Cashew Coast secures US$9.8M funding from AgDevCo to expand traceable cashew processing

IVORY COAST - Cashew Coast, a rapidly expanding cashew processing company in Ivory Coast, has secured €9 million (US$9.8 million) in funding from social impact investor AgDevCo to enhance its organic, traceable cashew processing operations.

This investment will significantly benefit 7,000 smallholder farmers in the region, as the funds are allocated to increase processing capacity and build new warehouses, alongside initiatives to

improve local farmers' productivity.

With this funding, Cashew Coast is set to double its processing volume from the current 9,500 tons per year.

AgDevCo supports this move, recognizing its potential to boost the company’s competitiveness in the global cashew market.

Ismail Sentissi, AgDevCo’s Investment Director for West Africa, emphasized that processing cashews at the origin is both commercially viable and sustainable.

He expressed excitement about the partnership, noting that it will spur job creation in rural areas and help establish a globally competitive cashew processing industry in West Africa.

Cashew Coast’s co-founder and CEO, Salma Seetaroo, expressed enthusiasm for the collaboration, highlighting AgDevCo’s role in providing long-term, flexible capital, agricultural expertise, and valuable connections.

Seetaroo believes this investment is a significant milestone that will solidify Cashew Coast as a model African business.

Ivory Coast, the world’s largest raw cashew producer, produced 1 million tons in 2023, representing 24% of global production.

However, only 25,000 tons were processed locally, making this funding crucial in boosting the country’s cashew processing capabilities.

AgDevCo, which has invested over US$280 million in 65 projects across Africa, remains committed to supporting agribusinesses across the continent.

Astral Foods announces 5.16% stake acquisition by Mianzo Limited

SOUTH AFRICA – Astral Foods Limited, a major player in South Africa's poultry sector, has recently announced a 5.16% stake acquisition by Mianzo Asset Management (Pty) Limited.

Following this acquisition, Astral Foods has fulfilled all legal obligations by informing the Johannesburg Stock Exchange and submitting the required documents to the Takeover Regulation Panel.

Nedbank Corporate and Investment Banking served as the transaction's sponsors.

This acquisition comes amid financial difficulties for Astral Foods. The company reported its first-ever annual loss in November of the previous year, totaling R512.2 million (US$27.8 million), a stark contrast to the R1.05

billion (US$57 million) profit from the previous year.

The financial downturn was attributed to significant disruptions from power outages and an outbreak of bird flu in South Africa, which severely impacted operations and reduced profitability.

Throughout the financial year, Astral Foods issued multiple profit warnings, highlighting the negative effects of load-shedding and the H7N6 bird flu strain on its performance.

These issues also impacted other food companies in South Africa, such as RCL Foods and Libstar, intensifying sector-wide challenges.

Chris Schutte, the CEO of Astral Foods, acknowledged the extraordinary financial difficulties, attributing them to external factors beyond the company’s control.

Nestlé invests US$32.97M

in

Portugal to boost cereal drinks production

PORTUGAL - Swiss food and beverage leader Nestlé has invested €30 million (US$32.97 million) to upgrade the cereal drinks production at its Avanca factory in Portugal.

This investment is designed to modernize the plant with state-of-the-art technology, aiming to enhance efficiency, minimize waste, and boost production capacity by 15%.

Located in northeastern Portugal, the Avanca plant is Nestlé’s sole European site dedicated to cereal drinks, producing well-known brands such as Tofina, Pensal, Bolero, and Mokambo.

The new equipment is expected to play a vital role in helping Nestlé meet the rising global demand for these products.

Currently, around 70% of the Avanca plant’s output is exported to various markets, including Europe, Latin America, and Asia, with Japan being a key destination.

The upgraded production capabilities are anticipated to strengthen Nestlé’s export potential and solidify its market position in these regions.

Nestlé’s operations in Portugal began in 1923, and today the company produces over 90 brands across several categories, including coffee, instant beverages, infant formula, breakfast cereals, pet food, chocolate, and clinical nutrition.

Nestlé operates two factories in Portugal: the Avanca plant and a facility in Porto, which focuses on roasted coffee. Additionally, the company has a national distribution center in Avanca and a local headquarters in Linda-a-Velha, in the southern Oeiras municipality.

Employing over 2,500 people, Nestlé’s Portuguese operations generated €677 million (US$752.7 million) in sales in 2022. This latest investment follows a €40 million (US$44.15 million) investment in 2019, which expanded production capacity at the Porto plant and added a new line at Avanca.

INVESTMENT

Coca-Cola Beverages Uganda launches US$27 Million production line

UGANDA - Coca-Cola Beverages Uganda (CCBU) has made a significant impact on Uganda’s beverage sector by launching a cutting-edge production line at its Namanve headquarters.

The facility, which became operational in 2022, has the capacity to produce 67,000 bottles per hour and represents a major investment of over US$27 million.

Melkamu Abebe, General Manager of CCBU, highlighted the company’s commitment to excellence, stating, “We lead in operational efficiencies and ensure our production line surpasses mere production metrics.”

This investment not only creates job opportunities, with CCBU employing over 900 individuals, but also stimulates local businesses by increasing demand for raw materials and services.

The new polyethylene terephthalate (PET) production line aligns with Uganda’s broader industrial goals.

As the country strives to elevate the industrial sector’s GDP contribution from 27.4% to 31% by 2040 and increase the sector’s share of the labor force to 26%, CCBU’s expansion is a pivotal element of this economic strategy.

Abebe highlighted the company’s dedication to Uganda’s growth, noting, “With rising product demand, we invest to ensure we deliver top-quality products to our customers.”

The new line is expected to generate more local jobs, reduce imports, and encourage domestic manufacturing, supporting government initiatives aimed at industrialization through specialized zones established since the late 1990s.

Additionally, CCBU has rolled out a new system for distributors to improve beverage accessibility. This userfriendly online platform enhances operational efficiency by allowing distributors to monitor sales, access real-time data, and plan deliveries more effectively.

To support distribution, CCBU has also provided over 47,000 coolers nationwide, ensuring optimal beverage storage and service.

• February 11-13, 2025 - Kampala, Uganda

• July 2-4, 2025 - Nairobi, Kenya

• October 14-16, 2025 - Lagos, Nigeria

Hershey’s Q2 2024 sales decline by 16.7% as consumer spending trend shifts

USA – Hershey, the American multinational confectionery company, has reported challenges due to shifting consumer spending patterns, though it remains optimistic about the market's dynamism.

In its second-quarter 2024 results, the Pennsylvania-based chocolate maker saw a 16.7% drop in net sales, totaling US$2 billion. Operating profit also fell significantly by 48.7% to $287.8 million, with an operating margin of 13.9%.

This decline was primarily attributed to reduced sales volumes, mark-to-market losses on derivatives, and increased commodity costs, which overshadowed benefits from price adjustments and productivity improvements.

Hershey's International segment experienced an 8.9% decrease in net sales, dropping to $204.8 million, and a US$16.1 million decline from the previous year due to lower volumes and higher commodity expenses.

Despite these challenges, Hershey's President and CEO, Michele Buck, highlighted ongoing growth in the confectionery sector and positive momentum in the Salty Snacks portfolio.

She expressed confidence that upcoming innovations will revitalize their categories and address evolving consumer needs for sustained longterm success.

In North America, Hershey's Confectionery segment saw a 20.7% reduction in net sales, totaling US$1,579.8 million. Additionally, Hershey has introduced a new licensing partnership with Kent Precision Food Groups to produce Candy Shop Cocoa kits.

These kits, available in Hersheyinspired flavors such as Milk Chocolate and Reese’s Peanut Butter Cup, will be on shelves in September, featuring eight cocoa mixes each and made with Hershey’s cocoa and real milk.

Coca-Cola Europacific Partners to invest US$105.5M in Australia

AUSTRALIA – Coca-Cola Europacific Partners (CCEP) is set to invest an additional US$105.5 million to boost its manufacturing capabilities in Australia.

This significant investment will finance the installation of a new Warmfill Line at CCEP’s Moorabbin facility in Victoria, representing the largest single investment in the company’s Australian manufacturing network to date.

The new Warmfill Line is designed to meet the rising demand for popular beverages like Powerade and Fuze Tea, focusing on sports drinks and no-sugar options.

With an anticipated capacity of 17.8 million unit cases per year, this investment underscores CCEP’s dedication to expanding its production capacity and supporting its growth objectives in the Australian market.

Orlando Rodriguez, Managing Director of CCEP Australia, highlighted the investment’s importance, noting that the new line will enhance the Warmfill network’s capacity in Australia and facilitate greater local distribution of their products.

The infrastructure will feature a 4,200 square meter manufacturing hall and a high-speed Nitro-Warmfill line capable of 640 bottles per minute.

The investment also includes significant upgrades to existing facilities, such as improvements to water treatment and electrical systems.

This development is expected to

enhance distribution efficiency across Victoria, Tasmania, and South Australia, while also promoting environmental sustainability by reducing annual transportation by 2.9 million kilometers and cutting carbon dioxide emissions by about 3,785 tonnes.

The Warmfill Line is projected to be fully operational by the first quarter of 2026. This follows a £31 million (US$37.87 million) investment in a new canning line at CCEP’s Wakefield, UK facility in September 2023.

Despite a 2.8 percent volume decline in Europe due to adverse weather conditions, CEP’s revenues in the region grew by 2.4 percent to €7.2 billion (US$7.86 billion), with operating profits remaining relatively stable, down slightly by 0.6 percent to €882 million (US$962.5 million).

THE INFRASTRUCTURE WILL FEATURE A 4,200 SQUARE

METER

MANUFACTURING

HALL AND A HIGH-SPEED NITRO-WARMFILL LINE CAPABLE OF 640 BOTTLES PER MINUTE.

World’s largest franchisee acquires 83 new Wendy’s outlets

USA – Flynn Group, the world's largest franchisee, has expanded its holdings by acquiring 83 Wendy’s restaurants, solidifying its position as one of the fast food chain’s major operators.

With this acquisition, Flynn Group now owns a total of 277 Wendy’s locations, including the newly acquired outlets in Pennsylvania and New Jersey. The financial details of this transaction have not been disclosed.

Flynn Group’s association with Wendy’s began in 2021 when it purchased 194 Wendy’s and 937 Pizza Hut restaurants for US$552.6 million from the bankrupt NPC International.

Since then, the company has secured a master franchise agreement with Wendy’s for Australia, where it plans to open at least 200 new restaurants over

the next ten years. Additionally, Flynn Group has entered the New Zealand market by acquiring 21 Wendy’s locations.

Greg Flynn, CEO of Flynn Group,

praised Wendy’s brand strength and market resilience, particularly in light of global cost pressures affecting QSR chains due to inflation.

Flynn Group aims to capitalize on the potential of the QSR market, which he views as having limitless opportunities.

The company’s strong financial position and experience with major QSR brands like Wendy’s, Applebee’s, and Taco Bell enable it to leverage these opportunities effectively.

The new Wendy’s outlets will be overseen by Rasheeda Clark, Flynn Wendy’s Brand President, who emphasized the focus on maintaining high customer satisfaction, adapting to industry trends, and implementing a comprehensive digital transformation strategy.

GEXIM launches food processing plant to support SME value addition

GHANA –The Ghana Export-Import Bank (GEXIM) has launched a state-of-the-art food and processing plant in Accra, designed to boost value addition for agricultural products produced by small and medium-sized enterprises (SMEs).

This initiative aligns with GEXIM’s strategy to provide financial and technical support to high-potential SMEs, complementing the government's recently introduced SME Growth and Opportunity Initiative.

The collaboration between the government and GEXIM aims to offer SMEs value-added solutions, improve product quality, and promote innovative ideas.

The new processing plant will allow supported SMEs to test and scale their production in an industry-standard environment. Additionally, the initiative will provide both short-term and medium-term financing options for SMEs.

GEXIM is committed to using its extensive network and expertise to enhance access to financial and technical services for Ghana’s SMEs, enabling them to compete more effectively in both domestic and international markets.

The bank will also assist SMEs in developing systematic production processes to overcome challenges that hinder market performance.

Rosemary Beryl Archer, GEXIM’s Deputy CEO, emphasized that this initiative is crucial for increasing profitability and productivity for SMEs, ensuring their sustainability despite potential disruptions.

Given that SMEs represent 92% of all companies, contribute 70% to Ghana’s GDP, and provide 85% of jobs in processing and manufacturing, this investment is seen as critical to the nation’s economic growth.

The Ministry of Finance expressed confidence that the partnership between GEXIM and the government through the SME Growth and Opportunity Initiative will bridge the financing and facility gaps needed to expand the agribusiness sector, bringing Ghana closer to achieving its GDP growth target of 5%.

PARTNERSHIPS

Varun Beverages signs exclusive deal with PepsiCo over Zimbabwe, Zambia

ZAMBIA – Indian-based non-alcoholic beverage company Varun Beverages Limited (VBL) has unveiled an exclusive agreement with PepsiCo Inc. to manufacture, distribute, and market ‘Simba Munchies’ in Zambia and Zimbabwe.

This partnership is set to commence on October 1, 2025, in Zimbabwe and April 1, 2026, in Zambia, contingent upon the completion of a new production facility.

Under the agreement, VBL’s subsidiaries, Varun Foods (Zimbabwe) and Varun Beverages Zambia (VBZ), will oversee the implementation. PepsiCo’s subsidiary Premier Nutrition Trading LLC will fulfill its obligations related to the deal.

The agreement includes an initial investment of Rs 60 crore (US$7 million) to establish a manufacturing plant, which is expected to produce approximately 5,000 tons of Simba Munchies in various SKUs for both countries.

Varun Beverages sees this deal as a significant boost to its partnership with PepsiCo, enhancing its market presence and product range while benefiting from an expanded distribution network.

Varun Beverages chose to collaborate with PepsiCo due to its strong reputation and performance in the snack industry, with PepsiCo deriving about 59% of its revenue from snacks.

This new agreement follows an earlier partnership in February, where VBL, through its Varun Beverages Morocco SA subsidiary, secured a deal with PepsiCo’s Premier Nutrition Trading LLC to produce and distribute Cheetos in Morocco, with a planned investment of Rs 100 crore (US$11.9 million).

These strategic partnerships contribute to VBL’s remarkable performance, reflected in a 49% year-on-year income increase in 2023 and a 24.9% net profit rise in Q1 2024. The market responded positively to the news, with shares increasing by 1.88% to Rs 1613.40 (US$19.31).

APPOINTMENTS Update

Zambeef appoints Patrick Kalifuxngwa as Executive Director

ZAMBIA - Zambeef Products PLC has appointed Mr. Patrick Kalifungwa as its new Executive Director.

Mr. Kalifungwa steps into this role with two decades of experience in the corporate sector, having served in various senior financial positions. His most recent role was as the Chief Financial Officer at Minet Zambia Insurance Brokers Limited, a position he held since 2017.

Before joining Minet, Mr. Kalifungwa worked at Stanbic Bank Zambia Limited, where he was responsible for overseeing credit risk finance. Additionally, he spent several years as a Senior Associate at KPMG Zambia.

Mr. Kalifungwa’s academic qualifications include a postgraduate Diploma in International Business from the University of Greenwich. He is also a qualified member of the Association of Chartered Certified Accountants (ACCA), having earned his credentials at the Zambia Centre for Accountancy Studies.

His professional affiliations include being a Fellow of both the Association of Chartered Certified Accountants and the Zambia Institute of Chartered Accountants.

Tiger Brands appoints Pamela Padayachee as Corporate Finance Director

SOUTH AFRICA - Tiger Brands has announced the promotion of Pamela Padayachee to the position of Corporate Finance Director.

Padayachee’s association with Tiger Brands dates back to 2016 when she took on the role of Finance Director for the company's Culinary division. She later transitioned to the role of Finance Director for the Consumer Portfolio in 2019, demonstrating her growing influence within the company.

In her most recent role, Padayachee was responsible for overseeing operations and strategic projects as the Finance Director. Her duties included providing support to category Finance Directors and managing the Finance Centre of Excellence.

Throughout her tenure, she has taken on various senior responsibilities, including a stint as Acting Chief Financial Officer (CFO), where she led initiatives aimed at transforming financial operations, advancing digitalisation, and standardizing processes within the company.

Padayachee's extensive experience in both business and operational finance positions her well for her new role as Corporate Finance Director.

Serengeti Breweries appoints Henry Esiaba as Marketing and Innovations Director

TANZANIA - Serengeti Breweries Limited (SBL), a prominent player in Tanzania's beer and spirits market, has named Henry Esiaba as its new Marketing and Innovations Director.

The appointment is strategic for the company, which aims to strengthen its market presence through Esiaba's extensive industry experience.

With over 14 years of experience in marketing and commercial roles, Esiaba has established himself as a leader in the field. His career began at GlaxoSmithKline, where he honed his skills before joining Nestlé in 2012. At Nestlé, Esiaba took on various responsibilities in sales, brand management, channel development, innovation, and consumer insight, working with internationally recognized brands.

Esiaba is credited with driving successful brand extensions and spearheading innovative projects that enhanced consumer engagement for well-known products such as Maggi, Nescafé, and Milo.

Voltic appoints Allen Ofosu-Appiah as new Sales and Marketing Manager

GHANA - Voltic Limited, a division of Coca-Cola Beverages Africa, has announced the appointment of Allen Ofosu-Appiah to the position of Country Sales and Marketing Manager.

Ofosu-Appiah, who has been with Voltic since February 2012, brings a wealth of experience to the role. According to the company statement, the appointment marks a new chapter for Voltic as it continues to build on its growth and success in the market.

Over the years, he has progressed through a variety of positions within the company, including Trade Marketing Representative, Area Sales Manager, Territory Manager, and National Sales Manager.

His efforts have played a crucial role in increasing the company's market presence, and he has also been instrumental in developing and guiding numerous Sales Representatives who have advanced within the organization.

Ofosu-Appiah holds a bachelor's degree in Sociology and Philosophy from the University of Ghana and a postgraduate diploma in Business Administration from GIMPA.

Camilla

Clerke appointed as Ogilvy's Global Creative Lead for Unilever

SOUTH AFRICA - Camilla Clerke, who has been serving as the Executive Creative Director at Ogilvy South Africa, is set to transition to London to assume the role of Ogilvy’s Global Creative Lead for Unilever.

Clerke, who has been instrumental in leading the strategic overhaul of Ogilvy South Africa since joining in 2021, is moving from Cape Town to London for this new position.

Throughout her career, Clerke has garnered extensive experience across several prominent agencies, including Metropolitan Republic, HelloComputer, and HelloFCB+. Her innovative work has been recognized with numerous awards on both national and international stages.

In addition to her creative accomplishments, Clerke has participated in several award juries, recently serving on the panel for the Outdoor category at the 2024 Cannes Lions International Festival of Creativity. Notably, in 2020, she was named one of Creativepool’s top 100 Creative Industry Influencers, underscoring her significant impact and leadership in the creative sector.

Stephen Ligawa named new CEO of Kenya Sugar Millers Association

KENYA - The Kenya Sugar Millers Association (KESMA) has appointed Stephen Ligawa as its new Chief Executive Officer, following his tenure as Managing Director at Sony Sugar.

Ligawa, who brings over three decades of experience in the sugar industry, succeeds Saulo Wasilwa, who left the role last year to pursue other legal commitments.

Ligawa's most recent role was at the Angata Sugar factory in Narok County, where he had been employed for just two months before his new appointment. In his new position, Ligawa is expected to lead KESMA, advocate for effective sugar policies, and act as a crucial liaison between the government, investors, and manufacturers in the industry.

Upon taking office, Ligawa outlined his priority of improving the state of roads as a key focus of his agenda.

“The poor road conditions have led to frequent breakdowns of cane transportation vehicles, increased fuel consumption, and caused significant delays in cane delivery to the factories,” he said.

HEINEKEN BEVERAGES

Bernini Mimosa

Heineken Beverages has broadened its premium sparkling spritzers portfolio with the introduction of Bernini Mimosa in South Africa.

Bernini Mimosa is designed to cater to modern, sophisticated

BROWN-FORMAN CORPORATION, THE COCA-COLA COMPANY

Jack Daniel’s and Coca-Cola ARTD

Brown-Forman Corporation and The Coca-Cola Company have teamed up to launch their Alcoholic Ready-To-Drink (ARTD) spirit

Crafted with Jack Daniel’s Tennessee Whiskey and Coca-Cola, Jack Cola offers adult consumers the opportunity to enjoy the iconic taste of this classic bar cocktail in a convenient,

www.ccbagroup.com

and sirloin, designed to satisfy consumers who seek superior beef for their meals.

Additionally, Kenbeef offers an array of further processed beef items like sausages, burger patties, and boerewors, providing easy-to-prepare options for home cooks.

www.kenchic.com

PEPSICO SA, KFC

Simba KFC Original Recipe flavoured Potato Chips

Snacks manufacturer PepsiCo South Africa and fast food service giant KFC have partnered to launch Simba’s KFC Original Recipe® flavoured Potato Chips.

According to both companies, the new potato crisps offering brings the Finger Lickin’ Good taste of KFC’s best-kept secret recipe to Simba’s beloved potato chips, which should be a pleasant taste experience for customers.

www.simba.co.za

SKOL BREWERY

Skol Brewery Ltd (SBL) has expanded its product lineup with the introduction of Maltona, a new non-alcoholic malted

According to SBL, Maltona is crafted with premium natural ingredients designed to offer a high-quality drinking

The beverage, which contains 0.0% ABV, is available at a recommended price of RWF 600 per bottle.

www.skolbrewery.rw

BROADWAY BAKERY

Foursquare bread

Broadway Bakery has unveiled its latest product, FourSquare bread, designed for easy sharing among families, friends, and colleagues.

The new offering comes pre-sliced in 4 quarters, ensuring everyone receives an equal share of this delightful treat.

The bread is made with carefully selected ingredients to ensure its soft, fluffy, and perfect for a variety of occasions.

www.broadway.co.ke

AFMASS FOOD MANUFACTURING EXPO 2024

Missed AFMASS Food Expo Eastern Africa 2024? Here’s

What You Didn’t See (And Why Uganda’s Next!)

In the lively world of FW Africa’s highlevel events, the 2024 AFMASS Food Expo Eastern Africa edition wasn’t just an event—it was an experience that left an indelible mark. With a fresh rebrand as an 8-in-1 Trade Show, this year’s expo at the Sarit Expo Centre in Westlands, Nairobi, was a culinary and industry extravaganza. We’re talking eight pavilions packed with everything from food manufacturing and retail to hospitality, technology, and compliance.

And wow, what a show it was! Over 68 exhibitors and sponsors from across the globe brought their A-game. We had local heroes, regional champions, and international titans all under one roof. Ingredient suppliers were the real show-stealers, with over 10 multinational companies dazzling us with their innovations. But let’s not forget the SMEs from KIRDI—they came in hot with unique products that had everyone buzzing.

And the visitors! More than 3,800 food lovers, industry pros, and curious minds walked through our doors over those three days. One of the highlights? A live processing demo by Freddy Hirsch’s Lil Freddy, a machine that cranked out sausages, burgers, and minced meat faster than you could say, “I’ll take two!”

The conference? Absolutely packed! With over 200 attendees daily, the sessions were a hive of activity, covering everything from investment and trade opportunities to the latest in food safety and entrepreneurship.

Missed it? Well, you might have to live with the FOMO—at least until next year. But don’t worry; you’ll get your chance to redeem yourself at the AFMASS Food Manufacturing Expo Uganda Edition. Trust us, you won’t want to miss the sequel!

See you in Uganda, where we’ll do it all over again—only bigger, better, and even more unforgettable!

AFMASS FOOD MANUFACTURING EXPO 2024

AFMASS FOOD MANUFACTURING EXPO 2024

AFMASS FOOD MANUFACTURING EXPO 2024

12-14 JUNE 2024, NAIROBI, KENYA

Can you provide a brief overview of your company and its core values?

Döhler is a global producer, marketer and provider of technology-driven natural ingredients, ingredient systems and integrated solutions for the global food, beverage and life science & nutrition industry. We are all about mastering sensory performance and nutrition. Being sustainable by nature, Döhler helps to nourish the world better: Good for people – Good for planet.®

What sets your company apart from competitors in the food and beverage ingredients market?

Döhler Group stands out in the highly competitive food and beverage industry through a combination of innovation, sustainability, customer focus, and comprehensive product offerings.

PRODUCT PORTFOLIO:

Could you highlight some of your company's flagship products or ingredients?

Döhler’s flagship products span a variety of categories, each tailored to meet the demands of the food and beverage industry in the East Africa market. Specific examples are natural flavours, natural colours, health ingredients, dairy and plant-based solutions, juice compounds, sweetening solutions just to name a few.

How does your company ensure the quality and safety of its ingredients?

Through a well-established quality control department, Döhler ensures the quality and safety of its ingredients through a comprehensive approach that includes stringent quality control measures, adherence to international standards and a commitment to continuous improvement.

INDUSTRY TRENDS:

What emerging trends do you see shaping the food and beverage industry, particularly in terms of ingredients in East Africa?

In East Africa, the food and beverage industry is experiencing unique emerging trends shaped by regional consumer preferences, agricultural practices and economic conditions. Some of the key trends would be locally sourced and indigenous ingredients, health and wellness focus, plant-based and alternative proteins, functional and fortified foods, sugar reduced alternatives just to meet the consumers’ needs.

Are there any notable shifts in consumer preferences that your company is responding to?

Absolutely. In East Africa, we’re observing several significant shifts in consumer preferences, and Döhler is strategically responding to these trends to meet market demands. Ready to drink products, sugar reduced alternatives, plant-based products, exploration of new and authentic flavours. Customers always know what they want and are always curious.

INNOVATION AND RESEARCH:

How does your company stay ahead in terms of product innovation?

We are the leading technology-driven natural ingredient, ingredient systems and integrated solutions platform. Through a combination of strategic investments, collaboration, market research and a commitment to staying abreast of emerging trends, we generate smart ideas, develop winning products and provide reliable ingredients supply.

SUSTAINABILITY AND ETHICAL PRACTICES:

What measures does your company take to ensure sustainability throughout its supply chain?

At Döhler, we help to nourish the world better through innovative, healthy products based on natural ingredients. Taking care of people and the planet is part of our DNA.

Thinking and acting long-term, we recognise our responsibility towards the environment and society. We are committed to acting responsibly within our entire value chain to create positive environmental and social impact, and we strive to address challenges as outlined in the UN Sustainable Development Goals.

Are there any specific initiatives related to ethical sourcing or environmental responsibility?

We initiate and participate in multiple agricultural sustainability projects across the globe, with a focus on reducing social and environmental risks and improving conditions for workers in our supply chain.

CHALLENGES AND OPPORTUNITIES:

What are some of the key challenges currently facing the food and beverage ingredients industry in East Africa?

The food and beverage ingredients industry in East Africa faces

several challenges, each presenting unique obstacles to growth and innovation. Supply chain constraints, quality and safety standards, market fragmentation and accessibility, economic and political uncertainty, consumer education and awareness. Despite these challenges, Döhler is well-positioned to navigate the complexities of the food and beverage ingredients industry in East Africa by investing in local presence and global expertise (Africa to Africa support-2 major plants in South Africa and Egypt), innovation and collaboration, sustainable sourcing and quality assurance.

FUTURE OUTLOOK:

What do you envision for the future of food and beverage in East Africa in the next five to ten years?

I believe with increasing urbanization and income growth ; the region will see growth in this sector.

A growing middle class with more money to spend will fuel demand for higher quality, processed, and convenient food and drinks. As more people move to cities, their food habits change. There will be a rise in demand for fast food, ready-toeat meals, and beverages consumed on-the-go.

East Africa has a young and vibrant population with a growing appetite for new and innovative products.

I believe that there will be a trend towards Premiumization , locally sourced products , Health and Wellness and Craft beverages .

Consumers will be willing to pay more for premium, organic, and functional foods and beverages perceived as healthier or offering specific benefits. There will be a continued interest in locally produced and sourced foods, driven by concerns about sustainability and supporting local farmers. Consumers will be more health-conscious, seeking out products with lower sugar, fat, and artificial ingredients. The popularity of craft beers, specialty coffees, and unique fruit juices is likely to increase.

Shaping the future of Beverage Packaging

By Francis Watari

Innovation knows no bounds, and industries across the globe are constantly evolving to meet customers' changing needs and preferences. One sector experiencing an astonishing transformation is the beverage industry. For decades, beverage packaging has provided easy access to nutritious, shelf-stable food and beverages. As with any product development process, beverage makers are now searching for original closures and caps to seal and protect their products while appealing to consumers aesthetically and in their simplicity.

EVOLVING TRENDS IN BEVERAGE PACKAGING

Beverage packaging is embracing new trends focused on the structural modification of materials and developing active and intelligent systems. Improvements in packaging can lead to better interaction with the product and its environment, enhancing the preservation of beverages like milk, juice, wine, and beer. This can increase customer acceptance and improve food security.

Traditionally, materials such as glass, metals (laminates or foils, aluminum covers, aluminum, tin-free steel, and tinplates), plastic, paper, and paperboards were used for food packaging. Selecting the suitable packaging material is crucial for maintaining product quality and freshness during distribution and storage.

Packaging is undergoing a major revolution as technology advances and consumer demands evolve. This article delves into the exciting new trends shaping the future of beverage packaging. These trends enhance sustainability and functionality while creating unique and engaging consumer experiences.

SUSTAINABLE PACKAGING: A GREEN REVOLUTION

Sustainability has emerged as a central theme in the discourse surrounding the future of beverage packaging. The environmental impact of excessive packaging waste compels producers and consumers to seek alternative solutions. Consumers are increasingly aware of environmental issues and are demanding eco-friendly packaging solutions, leading to a green revolution in the industry.

Beverage companies are adopting "green" packaging materials and designs, replacing single-use plastics with biodegradable, compostable, and recyclable materials. According to Deloitte Global, 94 percent of consumers think it's the brand's responsibility to create with the environment in mind, and 61 percent do not want to think about sustainability when shopping—they want the brand to handle it.

For example, beverage giant Diageo recently trialed paperbased packaging for Baileys. It features a dry molded fiber bottle containing 90% paper, a thin plastic liner, and a foil seal. This bottle is designed for recycling in standard paper streams without consumers needing to separate the plastic liner from the bottle.

Plastics are the most used packaging materials in the soft beverage industry, with an estimated 300 million tonnes produced annually, eight million of which end up in our oceans, according to the IUCN. Carlos Laboy, global beverage head and Latin American food analyst for HSBC Securities (USA) Inc., stated, "As public awareness of plastic waste in the world's oceans grows, the global beverage industry is grappling with the risk of brand damage and higher regulatory costs from its outsized reliance on disposable plastic bottles."

With growing concerns about environmental sustainability, beverage companies are adopting new measures to enhance the recyclability of plastic packaging. Coca-Cola, named one of the biggest plastic polluters in the world, is taking significant steps to increase the recyclability of its packaging bottles. Through its subsidiary Coca-Cola Beverages Africa (CCBA), Coca-Cola transitioned its Dasani water bottles to clear PET plastics in 2023, enhancing recyclability and reducing environmental impact.

PREMIUM PACKAGING: ELEVATING THE EXPERIENCE

The beverage packaging scene is experiencing more than just a shift towards sustainability. Consumers today seek not only a beverage but also a visually appealing and environmentally friendly package. Premium packaging, characterized by superior quality, innovative design, and easier recyclability, is key to the future of beverage packaging. Social media has amplified the importance of exclusive packaging as consumers share their experiences online. Brands increasingly recognize the need to invest in premium packaging to build brand loyalty and adhere to sustainability regulations.

Innovations in packaging design have optimized material use, reduced waste, and improved transportation efficiency. Slimmer, lighter, and stackable designs are becoming popular, reducing material use and lowering transportation costs and emissions. These enhancements cater to consumer convenience and contribute to the perception of a premium product.

FIJI Water, a brand by The Wonderful Company, released a new water bottle with a sports cap targeting active consumers. The premium design offers a unique experience and allows FIJI to partner with various fitness brands.

Customization and personalization are key elements of

premium packaging. Brands offer limited edition packaging, personalized labels, and custom designs to attract discerning consumers. This trend is evident in the craft beer and artisanal spirits markets, where small-batch production allows for greater creativity in packaging. This trend satisfies consumer preferences for individuality and fosters brand loyalty.

According to a study by IMRG, 74.7% of consumers are likely to make a repeat purchase if the brand provides a personable experience. This highlights the impact of personalization and customization.

Additionally, sleek and sophisticated packaging designs are gaining popularity as consumer preferences shift towards minimalism. Based on the "less is more" ideology, minimalist packaging reduces waste and conserves resources by focusing on essential elements and streamlined designs. Ipsos' research indicates that 72% of shoppers are influenced by a product's packaging design. Simple yet powerful product communication will be vital to connecting with overwhelmed consumers.

INTELLIGENT PACKAGING: THE FUTURE IS SMART

Intelligent packaging is revolutionizing the beverage industry by integrating technology to enhance functionality and consumer engagement. This trend is driven by advancements in digitalization and the Internet of Things (IoT). Sensors and temperature-sensitive packaging are transforming the beverage packaging sector. According to Mordor Intelligence, the global market for intelligent packaging is expected to grow by 4.2 percent to around 44 billion US dollars by 2024.

Smart packaging with integrated Augmented Reality (AR) applications provides interactive and immersive experiences. Coca-Cola recently teamed up with Marvel to launch limitededition packaging with scannable QR codes that unlock AR animation experiences. This playful integration offers additional product information, campaign promotions, and videos showing the product's origins and production.

Aditi Basu, marketing head at Dubai-based Future Market Insights, notes that intelligent packaging is taking trends to new heights. "Consumers nowadays prefer smart, active, interactive, connected, user-friendly, and eco-friendly packaging solutions," she says. "Beverage-makers need to focus on these trends as they impact the beverage industry overall."

Temperature-sensitive packaging ensures beverages are consumed at the optimal temperature. These packages change color or display messages when the beverage reaches the desired temperature, enhancing the drinking experience. Brands like Coors Light have introduced cans that turn blue when the beer is cold enough. During the 2018 FIFA World Cup in Russia, Budweiser's noise-sensitive LED lights in beer cups lit up based on fan noise, adding to the excitement.

LEVERAGING TECHNOLOGICAL ADVANCEMENTS IN BEVERAGE PACKAGING

The future of beverage packaging relies heavily on technological advancements. IoT-enabled packaging solutions

use interconnected devices and sensors to collect and analyze data, enabling real-time visibility and optimization. This technology improves operational efficiency, enhances supply chain transparency, and delivers personalized consumer experiences.

Automation transforms beverage packaging processes, improves efficiency, and reduces labor costs. Robotic systems are used for picking, sorting, and packaging tasks, enabling faster production and minimizing errors. Modern automated packaging lines are equipped with sensors and software that provide valuable data on the packaging process, reducing product defects and increasing production output. For example, Coca-Cola Beverages Uganda commissioned Africa's fastest plastic bottle production line, with a capacity of 67,000 bottles per hour.

Highly developed machine vision systems in packaging lines help beverage companies inspect products for defects and ensure each product contains the right contents. "Manufacturers that are automating their production processes need an automated in-line inspection to eliminate manual labor and guarantee product quality at the best production speed," said Renaat Van Cauter, marketing director at Engilico.

THE FUTURE OF BEVERAGE PACKAGING

A combination of sustainability, premium quality, intelligent solutions, and technological advancements is shaping the future of beverage packaging. As consumers become more conscious of environmental issues and demand higher-quality experiences, beverage companies must continue to evolve their packaging strategies. Embracing these trends meets consumer expectations and opens new opportunities for brand differentiation and market growth.

The journey towards more sustainable, premium, intelligent, and innovative packaging is ongoing. The beverage industry must remain agile and forward-thinking, leveraging the latest advancements to create packaging that preserves the product and enhances the overall consumer experience. By doing so, companies can contribute to a more sustainable future while satisfying their customers' evolving tastes and preferences FBA

Salting the Deal: How Snack Companies are Reducing Sodium Without Sacrificing Taste

By Victor Atsali

Salt, a vital nutrient in moderation, has become a growing concern in modern nutrition due to its link to hypertension, cardiovascular diseases, obesity, gastric cancer, osteoporosis, Meniere’s disease, and kidney disease. Health authorities worldwide now advocate for reduced salt consumption, particularly in snack foods, which are a major source of dietary salt due to their high sodium content and widespread consumption. This article delves into the history, current technologies, trends, and corporate initiatives surrounding salt reduction in snacks.

Salt has been a cherished and essential preservative in human history, dating back to ancient civilizations where it was used to preserve food and enhance flavors. In the context of modern snacks, its use skyrocketed in the mid-20th century with the advent of processed foods and the rise of convenience culture. Snacks, being portable, convenient, and often indulgent, became a primary vehicle for salt consumption.

The proliferation of salty snacks like potato chips, pretzels, and crackers paralleled the increase in dietary salt intake, contributing to health concerns as lifestyles became more sedentary and diets more processed. By the late 20th century, the detrimental health impacts of excessive salt intake were well-documented, leading health organizations to recommend reduced consumption across all food categories, including snacks.

According to the World Health Organization (WHO), an estimated 1.89 million deaths occur every year as a result of consuming too much sodium. WHO recommends a daily salt intake of less than 200 mg/day (or 5g/day or slightly less than a teaspoon). For children and pre-teens (aged 2-15 years), WHO recommends adjusting the daily intake downwards depending on their energy requirements.

The UK’s National Health service (NHS) recommends less than 2g/day for children aged 3 and below, less than 3g/day for children aged 4-6 years, less than 4g/day for children aged 7-11 years old. Adolescents and teens (aged 12 years or older) can consume the maximum recommended daily adult salt intake, albeit subject to evaluation of their energy levels and other underlying health factors.

Increased access to information through technology has heightened consumer awareness of the health risks associated with excess salt consumption. A 2023 study by nutrition expert George Marakis found that while 90% of snack consumers are aware of at least one negative health impact of excessive salt intake, only 26% know the recommended daily limits. Despite this knowledge gap, 54% of consumers are actively trying to reduce their salt intake and make healthier

purchasing decisions.

CURRENT SALT LEVELS IN SNACKS: A HEALTH CONCERN

Understanding the salt content in snacks is crucial, particularly for children and individuals at higher health risks, as these snacks are often consumed in large quantities. Reducing salt in popular snacks like popcorn, potato chips, crackers, and pretzels can help prevent excessive sodium intake among vulnerable populations.

Today, many snacks contain high levels of salt. For example, a single serving of potato chips or crisps can contain up to 150-200 mg of sodium, which is roughly 10-15% of the recommended daily intake for adults. Pretzels and crackers can have even higher levels, often exceeding 300 mg per serving. Given the tendency to consume multiple servings in one sitting, it's easy for snack consumption to contribute to a sodium intake that surpasses healthy limits, especially for children.

TECHNOLOGICAL INNOVATIONS IN SALT REDUCTION

Reducing salt in snacks poses significant challenges beyond just altering flavor profiles. Salt plays multifaceted roles in snacks, affecting taste, texture, shelf-life, and even safety (as a preservative). To address these challenges, food technologists and researchers have developed several innovative approaches:

Salt Crystal Engineering and Microencapsulation

One of the most promising innovations involves altering the size and structure of salt crystals to make them more effective at delivering flavor with less sodium. By engineering salt particles to be smaller and more absorbable, food manufacturers can achieve the desired taste while reducing actual salt content.

For example, electromagnetic atomization and spray drying are advanced techniques used to create tiny salt particles. These particles, often smaller than 100 nanometers, can enhance the salty taste even when used in reduced quantities. This method can reduce sodium content by up to 65% in some snack products like potato chips. Additionally, the use of microencapsulation, where salt is coated with another substance, allows for targeted bursts of saltiness in solid products like bread, enabling up to 50% salt reduction.

Flavor Enhancers

Another approach to reducing salt is by incorporating flavor enhancers like umami compounds and acid flavors. These ingredients can intensify the savory taste of snacks, compensating for the reduced salt content without sacrificing flavor. While salt enhances the perception of flavor, these

Salt particle re-engineering using the electromagnetic atomization drying technique and microencapsulation

enhancers can achieve a similar effect, making low-salt snacks more appealing.

Ingredient Substitutions

Replacing sodium chloride (NaCl) with alternative salts such as potassium chloride (KCl) or magnesium salts is another common strategy. These substitutes mimic the taste of salt but have different physiological impacts, helping to reduce sodium intake. Studies show that using sodium substitutes can enhance flavor by at least 25%. However, care must be taken, as certain populations, like those with kidney disease, may need to avoid these substitutes.

Advanced Processing Techniques

Novel processing methods like cooking, drying, and extrusion technologies are being used to modify the texture and flavor of snacks with reduced salt. These advanced techniques allow manufacturers to maintain the quality and appeal of snacks while cutting back on sodium.

These innovations aim not only to meet regulatory guidelines but also to satisfy consumer expectations for taste and quality.

CURRENT TRENDS IN SALT REDUCTION

The increasing consumer focus on health and wellness has fueled a global movement towards healthier eating habits, particularly reducing salt intake. This shift has greatly impacted the snack industry, leading manufacturers to reassess and reformulate their products. Here are some key trends shaping the sector:

Clean Labeling

As consumers become more conscious of what they eat, they are paying closer attention to ingredient labels. There is a growing preference for snacks with simple, recognizable

ingredients and lower sodium content. This trend towards "clean labeling" encourages transparency and minimalism in product formulations, compelling brands to reduce additives, including salt.

Health and Wellness Focus

Snack brands are responding to the rising demand for healthier options by launching low-salt or salt-free alternatives. This focus on health and wellness is driving innovation, with companies seeking ways to maintain flavor and quality while reducing sodium. Products marketed as better-for-you

alternatives are gaining traction, appealing to health-conscious consumers.

Customization and Personalization

With the increasing demand for individualized products, brands are offering customizable snack options that allow consumers to control their salt intake. This trend caters to specific dietary needs and preferences, enabling consumers to make healthier choices based on their own nutritional goals.

Global Regulatory Standards

Governments worldwide are tightening regulations on salt content in processed foods to combat health issues associated with high sodium intake. In the UK, the Food Standards Agency has set voluntary salt reduction targets for snacks, while public health campaigns promote lower-salt choices. The European Union enforces maximum sodium limits and mandates clear labeling. In the US, the FDA has proposed new sodium reduction guidelines and targets for processed foods. Australia and New Zealand use the Health Star Rating system to highlight lower-sodium options, and Canada's sodium reduction strategy includes setting target levels and mandatory nutrition labeling.

Meanwhile, South Africa has introduced mandatory sodium limits for processed foods, aiming to reduce hypertension rates. Nigeria is implementing salt reduction initiatives through public awareness campaigns and proposed regulations on food labeling.

CORPORATE INITIATIVES AND EXAMPLES

In response to these trends, several major food companies have

taken proactive steps to reduce salt in their snack offerings, demonstrating a commitment to public health and consumer preferences. Here are some notable examples:

Kerry Group

Kerry Group recently unveiled innovative salt reduction technologies designed to help food manufacturers meet the growing demand for healthier products. Their latest offerings include the “Salt Reduction Blend” and the “SmartSalt” system, both of which leverage cutting-edge science to effectively lower sodium content while preserving flavor.

The Salt Reduction Blend utilizes a combination of potassium chloride and natural flavor enhancers. Potassium chloride, a salt substitute, is used to replace some of the sodium

Recommended daily salt intake for all age groups

chloride (table salt) in foods. This blend is engineered to mimic the taste profile of traditional salt, reducing sodium by up to 50% without compromising taste or texture. Additionally, the natural flavor enhancers included in the blend help mask any potential bitterness that can arise from the use of potassium chloride alone.

The SmartSalt system employs a novel approach involving the encapsulation of salt crystals. This technology involves coating salt crystals with a protective layer that controls their dissolution rate, allowing for a more efficient release of sodium during consumption. This approach ensures a balanced salt flavor while significantly reducing the overall sodium content in products by up to 40%.

Tate & Lyle

Tate & Lyle has developed a product called SaltLite, which leverages their unique Salt Reduction Technology. This solution involves a blend of potassium salt, taste enhancers, and a proprietary process that masks any off-flavors that might arise from reducing sodium chloride. SaltLite achieves up to a 50% reduction in sodium while retaining the flavor integrity of traditional salt. The technology works by enhancing the salty taste perception without increasing the overall sodium content.

Cargill

Cargill's approach to salt reduction involves their SaltSense technology. SaltSense utilizes a combination of potassium chloride and sea salt to create a lower-sodium alternative. The technology incorporates salt crystals that are finely processed and combined with natural flavor compounds to mimic the taste of regular salt. This system reduces sodium by up to 30% while improving the flavor profile of the product. Cargill's innovation is focused on not only cutting sodium but also ensuring a satisfying taste experience for consumers.

DSM

DSM’s solution, known as Maxar Salt Reduction, is based on a novel potassium-based salt substitute combined with flavor enhancement technology. Maxar uses potassium salt mixed

with yeast extracts and other natural flavor compounds. This blend enhances the overall taste while allowing for a sodium reduction of up to 50%. The technology is designed to preserve the mouthfeel and taste of traditional salt, ensuring that the final product remains appealing to consumers.

CONSUMER INSIGHTS: REACTIONS TO REDUCED-SALT SNACKS

Building on the strides that companies are making to reduce salt in snacks, understanding consumer reactions to these innovations is crucial for gauging their success. Research indicates a growing awareness of the health risks associated with high salt consumption, which is reflected in purchasing behaviors.

A 2023 survey conducted by the International Food Information Council (IFIC) found that 70% of consumers are actively trying to limit their salt intake, with 52% specifically looking for low-sodium options when purchasing snacks. Additionally, the survey revealed that 65% of respondents are concerned about the impact of salt on their heart health, making them more likely to choose reduced-salt products.

In a separate study by Mintel, 39% of U.S. consumers reported that they would be willing to pay more for snacks with reduced sodium content, provided that the taste remains comparable to regular products. This trend is particularly strong among Millennials and Gen Z consumers, with 48% expressing a preference for healthier snack options.

Moreover, data from NielsenIQ shows that sales of lowsodium snacks have increased by 12% year-over-year in 2023, indicating a growing demand for these products. This trend is consistent across various categories, including chips, crackers, and nuts, where reduced-salt versions are gaining market share.

However, taste remains a critical factor. A study by FoodDive found that 40% of consumers who tried reduced-salt snacks stopped purchasing them due to perceived blandness, highlighting the importance of maintaining flavor even in health-conscious formulations.

For example, when PepsiCo launched its reduced-sodium version of Lay’s chips, consumers initially found the product lacking in flavor compared to the original version. Despite using potassium chloride as a salt substitute, achieving the same taste profile proved difficult, leading to mixed consumer reviews.

Companies like Campbell Soup and Nestlé have invested in research to overcome this hurdle, exploring methods such as flavor masking and the use of umami-rich ingredients. Nevertheless, these approaches often increase production costs, making it difficult to maintain competitive pricing.

Ultimately, the reduced-salt snack sector faces intense competition, not just from regular snack options but also from other health-oriented products such as gluten-free, low-sugar, or high-protein snacks. This crowded marketplace makes it difficult for reduced-salt snacks to stand out and capture market share FBA

The Status of Food Industry in East Africa

By Nicholas Ng'ang'a

In East Africa, agriculture is more than just a sector— it's the lifeblood of the region's economies and the backbone of daily life. Contributing up to 40% of the GDP in East African Community (EAC) member states, including Kenya, Uganda, Tanzania, Rwanda, Burundi, and South Sudan, agriculture is integral to over 80% of the workforce. With more than 70% of industries relying on agro-based raw materials and agricultural goods making up 65% of intra-regional trade, the sector's influence is vast and multifaceted.

At the recent Afmass Food Expo, a distinguished panel of experts gathered to dissect the current state and future trajectory of East Africa's food industry. The discussion brought together key figures such as Lewis Ngwenya, President of Simplifine; Tolga Celtekligil, Managing Director of Buhler Eastern Africa; Hiten Shah, Managing Director of Bakex; Nitin Menon, Head of Sales at Dohler Eastern Africa; and Japheth Ochieng, Senior Relationship Manager for Agri

at Absa Bank. Their insights offer a window into the region's budding food sector.

ECONOMIC OVERVIEW OF EAST AFRICA'S FOOD INDUSTRY

Regional data indicate that the East African food industry has experienced significant fluctuations. In Kenya, the Food and Beverage subsector saw its export volume rise from USD 253 million in 2009 to USD 444 million in 2014 and eventually to USD 589 million in 2019. This growth translates to a compound annual growth rate (CAGR) of 11%.

In Uganda, according to Statista, the revenue in the food market is projected to reach USD 15.48 billion in 2024, with an anticipated annual growth rate of 9.96% through 2029. The meat segment, being the largest, is expected to generate USD 2.95 billion in 2024. Similarly, in Tanzania, the food market revenue is expected to hit USD 27.60 billion in 2024, growing at an annual rate of 8.24% from 2024 to 2029. The meat

segment also leads this market, with a projected volume of USD 5.44 billion in 2024.

FOOD PROCESSING AND MANUFACTURING IN EAST AFRICA

Food processing is crucial in boosting local economies by forging valuable connections with millions of small-scale farmers and enhancing rural incomes throughout East and Southern Africa. Companies like Simplifine, which operates in the bakery sector, meat processing, and frozen fries production, play a significant role in supporting local communities. Lewis Ngwenya, President of Simplifine, said that Simplifine often collaborates with local vendors for transport and logistics services, thus fostering community engagement and contributing to regional economic development.

“We provide comprehensive logistics solutions, including warehousing, transport, and cold storage, to support both our operations and those of third parties. Our facilities include ambient and frozen storage, all designed to address the diverse needs within the food sector,” said Lewis.

The sector is poised for substantial growth, with projections indicating that by 2040, the value of food purchases in these regions is expected to increase sevenfold. To harness this potential, food processors must be well-versed in best practices across various areas, including manufacturing, food safety, packaging, marketing, budgeting, and planning. However, this expansion necessitates thoroughly evaluating current food systems, which may need help to keep pace with rapid changes.

According to the World Bank, Kenya's population, for instance, has surged from 7.8 million in 1960 to over 54 million in 2022. By 2020, the population growth rate was 2.3%, with 28% residing in urban areas. Projections suggest that Kenya's population will nearly double by 2050, with a significant shift towards urban living, as 46% of the population is expected to reside in cities. This demographic shift poses challenges to the food system, particularly in terms of resource availability and management.

CHALLENGES AND OPPORTUNITIES

Climate

The food industry in East Africa faces a complex set of challenges, many of which present opportunities for growth and innovation. A major concern highlighted by industry experts is the impact of climate and weather conditions. For example, Kenya's predominantly arid and semi-arid land exacerbates issues such as frequent harvest failures, deteriorating pasture quality, and reduced water availability. These climate-related challenges are further amplified by recent severe floods, which disrupted farming and meat supply chains.

Lewis Ngwenya of Simplifine described how the recent floods hindered their operations, leading to unharvested crops and disrupted planting schedules. “These floods severely impacted our operations, particularly concerning produce,” he explained. “Farmers couldn't harvest their potatoes, and

even those with irrigation systems faced disruptions due to excessive rainfall and flooding. This disruption didn't stop at produce; it extended to our meat supply as well.”

However, he views these setbacks as opportunities to innovate. Ngwenya advocates for developing robust inventory management strategies and leveraging financial sector innovations to offset cost increases and maintain affordable food prices, thus turning a significant challenge into a strategic advantage.

Streamlining the Value Chain

Another pressing challenge is the presence of non-valueadding intermediaries. These middlemen, who facilitate transactions between farmers and manufacturers, drive up food prices without adding substantial value. This situation highlights a notable opportunity to streamline the supply chain by establishing direct connections between producers and processors, thereby reducing costs and improving efficiency.

“We have worked on strategies that allow us to work directly with farmers to secure inputs at lower prices and provide affordable food to consumers,” said Ngwenya.

Hostile government policies

Unfavorable government policies significantly impact the food industry in East Africa, mainly through high Value Added Tax (VAT) and import duties. In countries like Kenya, the VAT burden creates a disincentive for investors, who are often tempted to shift their investments to more favorable environments elsewhere. Additionally, the high duties imposed on essential imports within the production chain exacerbate local companies' challenges. These import tariffs increase the cost of raw materials and equipment, making production more expensive and less competitive. As a result, companies struggle with higher operational costs and reduced profit margins, ultimately impeding the growth and sustainability of the food industry in the region.

Hiten Shah, Managing Director of Bakex, highlighted the impact of these policies: “The recent hike in paper duties has led to a 70% increase in packaging costs. Unfortunately, this added expense has had to be passed on to consumers.” He added, “As a result, we’re seeing a continual decrease in milling capacity.”

However, looking at both sides of the coin, this challenge presents potential opportunities for stakeholders in the East African food industry. These difficulties can drive innovation and encourage the development of more efficient, costeffective production methods. Companies might seek local raw materials and packaging alternatives, fostering regional supply chains and reducing import dependency.

Logistical challenges

Logistics continue to be a hurdle for the food industry in East Africa. Nitin Menon, Head of Sales at Dohler Eastern Africa, pointed out that the dominance of European and Asian-based organizations exacerbates the region's logistical

challenges. Current crises, including the Red Sea conflict, container shortages, and rising transportation costs, have further strained the supply chain, impacting regional food manufacturing.

However, companies like Dohler are turning these challenges into opportunities. Menon explained that Dohler has responded by strengthening its value chain through local investments. “We’ve made substantial upgrades to our South African plant and opened a new facility in Egypt,” he said. “By localizing production, we can now process fruits and vegetables grown within Africa, making these products more accessible to regional industries.”

Dohler’s approach focuses on integrated system solutions, providing comprehensive technical support to food and beverage manufacturers. This strategy not only enhances efficiency and reduces production costs but also ensures consistency in product quality, regardless of seasonal variations. “In the fruit and beverage sector, seasonality can be a significant challenge—some years, you have an abundance of good fruit and others, you don’t. Our integrated system solutions offer consistency, allowing organizations to produce the same high-quality products month after month, year after year,” Menon added.

TRENDS SHAPING THE FOOD INDUSTRY IN EAST AFRICA

Emerging trends in the food industry in East Africa are shaping the market state and driving growth and innovation across the region. One notable trend is the rise of food parks, a concept championed by industry leaders like Mr. Tolga Celtekligil, Managing Director of Bühler Eastern Africa. During the panel discussion, Celtekligil emphasized the potential of food parks to centralize and integrate various solutions—such as production,

energy generation, and waste management—within a single location.

“Food parks offer an opportunity for businesses, like flour mills, to diversify their product portfolios and incorporate more value-added products,” Celtekligil explained. He highlighted how this model helps companies overcome challenges like high energy costs and low margins, enhancing cost-efficiency and market resilience. "If you are a cocoa producer, whether in Uganda or West Africa, consider burning the cocoa shells from your process to generate electricity, steam, or hot water for your production facility," he added, illustrating the practical applications of food parks in reducing operational costs.

Financial institutions are also playing a crucial role in shaping the future of the food industry in East Africa. Japheth Ochieng, Senior Relationship Manager for Agri at Absa Bank, underscored the bank's commitment to promoting food security through strategic initiatives. Ochieng highlighted the importance of collaboration between financial institutions and industry stakeholders to address food security challenges effectively.

“Financial support is essential for strengthening value chains, particularly in sectors like mango processing, which are vulnerable to seasonal fluctuations,” Ochieng noted. He pointed out that Absa Bank is focused on ensuring the availability of storage facilities to maintain a consistent supply of products throughout the year. By providing financial resources and support to key players in the value chain, Absa Bank aims to stabilize the market and enhance the region's food security.

These trends—ranging from innovative production models to strategic financial interventions—are poised to drive growth and sustainability in East Africa's food industry, positioning the region as a hub of agricultural and industrial progress FBA

MIDDLE EAST & AFRICA &

DAYBREAK FOODS

Charting a New Course in South Africa’s Poultry Industry

By

Nestled in South Africa, Daybreak Foods is writing a new chapter in its storied history.

Once on the brink of decline, the company is now surging forward with renewed vigor, ready to leave a mark in the poultry industry.

“We wanted to get the company back on its feet so it could stand up and start walking," says Richard Manzini, CEO of Daybreak Foods, in an interview with Meat & Poultry Middle East & Africa magazine. "Now, we need the shoes to run and capture the market we know we can.”

Daybreak Foods, acquired from AFGRI in 2015, and with the Public Investment Corporation becoming the 100% shareholder in 2017, has weathered its share of storms. From economic uncertainties to the Avian Flu pandemic, the company has stood strong. Under Manzini’s leadership since January 2024, the company has

implemented stringent financial controls and cost efficiencies, proving its resilience and capacity for success. The poultry giant is transforming its operations, driven by a vision of innovation and market leadership.

OPERATIONAL SCALE AND WORKFORCE

As the country's fourth-largest poultry producer by volume, Daybreak Foods commands approximately 8% of the market share.

The company operates with a fully integrated model, managing every aspect, from breeding to distribution. This comprehensive approach ensures that every step of the production process is under their control, from the quality of the parent stock to the distribution of the final product.

The company runs four breeder sites in Gauteng, Mpumalanga, Limpopo, and KwaZuluNatal, two hatcheries with a capacity of up to

Catherine Odhiambo

Daybreak Foods team

WE WANTED TO GET THE COMPANY BACK ON ITS FEET SO IT COULD STAND UP AND START WALKING. NOW, WE NEED THE SHOES TO RUN AND CAPTURE THE MARKET WE KNOW WE CAN.

Richard Manzini, CEO of Daybreak Foods,

1.5 million chicks per week, and broiler grower contracts with around 40 farms. This integration extends to their feed production, ensuring consistency and quality control throughout the production process.

Their facilities, including two major abattoirs in Delmas and Sundra, highlight the scale of their operations. With around 3,400 employees, Daybreak Foods plays a significant role in local economies, contributing to job creation and economic growth.

Each segment of the operation is meticulously managed to ensure seamless coordination. The breeding farms focus on rearing parent stock and producing high-quality hatchable eggs, which are then moved to the hatcheries, where eggs are incubated under controlled conditions. Once hatched, the chicks are transferred to internal and outsourced broiler grower farms, where they are raised until they reach the desired

One of the Daybreak Foods state of the art facilities

market weight. Throughout this process, strict biosecurity measures are enforced to prevent disease transmission.

The feed mills play a crucial role in maintaining the health and growth rate of the birds. By producing their feed, Daybreak Foods can tailor the nutritional content to meet the specific needs of their flocks, enhancing growth efficiency and reducing feed costs. This control over feed quality also ensures that the final product meets the high standards expected by its customers.

STRATEGIC POSITIONING AND MARKET SHARE

Daybreak Foods has successfully positioned itself as a key supplier of poultry products to some of South Africa’s largest retailers and Quick Service Restaurants (QSRs).

While the company shies away from naming its partners, it is evident that its products reach a broad consumer base across several provinces. This extensive distribution network ensures that if you are buying chicken in these regions, there is a high likelihood it originates from Daybreak Foods.

The poultry giant supplies its own and contracted broiler farms with day-old chicks. Products are sold as fresh and frozen whole chickens and portions. In response to recent

power cuts, fresh chicken portions have become more popular. “We are planning to tilt one of our abattoirs to focus more on fresh product mix, and we are also in talks with a broader client base,” says Manzini. “The plan is to take processing from 1.5 million birds per week to about 1.8 million birds per week in the next few months.”

The company’s strategy of producing affordable poultry has bolstered its market share and entrenched its affordable protein products as staples in South African households. Manzini notes, “Our primary goal is to offer the cheapest chicken possible to our retailers, which ultimately benefits our consumers.”

With a significant portion of the population living under financial constraints, affordability is a key driver for consumer choices. Daybreak Foods has adeptly navigated this landscape, ensuring its products remain within reach of the average consumer.

TECHNOLOGICAL INTEGRATION AND BIOSECURITY

As Manzini highlights, one key trend in the poultry industry is the shift towards advanced technology and robust biosecurity measures.

Daybreak Foods has embraced technological advancements to enhance efficiency and reduce costs. “We are heavily investing in biosecurity and vaccination programs,” Manzini explains. “This approach not only safeguards our operations but also ensures the sustainability of our supply chain.”

These investments are crucial, especially in light of challenges like avian influenza. The company has implemented stringent biosecurity protocols and invested in vaccination programs to protect its flocks from disease outbreaks.

Technology integration in poultry farming spans various aspects, from breeding and feeding to monitoring and logistics. Automation in hatcheries and feed mills enhances precision and efficiency, while advanced data analytics allows for better forecasting and resource allocation. For instance, sensors and IoT devices monitor environmental conditions in real-time, ensuring optimal living conditions for the birds and early detection of potential health issues.

Additionally, the company has adopted state-of-theart processing techniques to enhance product quality and safety. This includes automated evisceration and packaging lines, which reduce human error and contamination risks. By leveraging these technologies, Daybreak Foods not only improves its operational efficiency but also upholds high standards of food safety, which is critical in maintaining consumer trust and meeting regulatory requirements.

COMMITMENT TO ETHICAL PRACTICES

Central to Daybreak Foods' operations is a commitment to ethical conduct. Manzini underscores the importance of ethical practices, not only within the company but also in its dealings with stakeholders. The company has partnered with the Ethics Institute to ensure adherence to high standards of integrity and transparency. "Our commitment to ethical

Richard Manzini, CEO, Daybreak Foods

conduct is unwavering," asserts Manzini. "This pledge is vital for building trust with our customers, shareholders, and the broader market."

Ethical practices at Daybreak Foods encompass all aspects of its operations. These include fair labor practices, ensuring safe working conditions, and promoting diversity and inclusion within the workforce. The company also prioritizes ethical sourcing, working with suppliers who adhere to similar standards of integrity and sustainability.

Transparency is another key component of their ethical framework. Daybreak Foods maintains open communication with stakeholders, providing regular updates on their operations, financial performance, and sustainability initiatives. This transparency builds trust and fosters positive relations with customers, investors, workers, and host communities.

EDUCATIONAL AND TRAINING PROGRAMS

To support its growth and maintain high standards, Daybreak Foods invests heavily in education and training programs for its employees. These programs cover various aspects of poultry farming, from biosecurity and animal welfare to advanced processing techniques and management skills.

Training programs are designed to equip employees with the knowledge and skills needed to perform their roles effectively. This includes hands-on training in modern farming practices, safety protocols, and quality control measures. Daybreak Foods ensures operational excellence and fosters a culture of continuous improvement by continuously upskilling its workforce.

Educational initiatives also extend to local communities and small-scale farmers. The company offers workshops and seminars on best practices in poultry farming, helping local farmers improve their productivity and sustainability.

Inside Daybreak Foods’ processing plant

These efforts support the local agricultural community and strengthen Daybreak Foods’ supply chain by fostering a network of knowledgeable and skilled farmers.

SUSTAINABILITY INITIATIVES

“Sustainability is an everyday thing for us,” asserts Manzini. The poultry industry is known for its resource-intensive nature, but Daybreak Foods has implemented various measures to promote sustainability. These include optimizing water usage, improving waste management, and reducing greenhouse gas emissions. “We have committed 25-30% of capex to ensure that we back up sustainability initiatives,” he explains.

The company has invested in energy-efficient technologies across its operations. For example, modern hatcheries and processing plants are designed to minimize energy consumption, utilizing renewable energy sources where possible. Solar panels and biogas plants are part of their strategy to reduce reliance on fossil fuels and lower carbon emissions.

Water conservation is another critical area. South Africa's water scarcity issues necessitate careful management of this vital resource. Daybreak Foods employs advanced water recycling systems to reduce usage and ensure that wastewater is treated before being released into the environment. These systems not only conserve water but also help in maintaining hygiene standards in their operations.

US$

In terms of waste management, the company has implemented comprehensive waste recycling programs. Organic waste from poultry operations is converted into compost or used for biogas production, reducing landfill waste and creating additional revenue streams. These efforts are part of a broader commitment to sustainability that aligns

with global best practices and meets the expectations of increasingly environmentally conscious consumers.

COMMUNITY ENGAGEMENT AND CSR

Beyond its business operations, Daybreak Foods is dedicated to community engagement. The company’s corporate social responsibility (CSR) initiatives focus on education, nutrition, agriculture, and sports development.

One of their flagship CSR programs is the Daybreak Education Initiative, which provides scholarships and resources to underprivileged students. This program helps students achieve their academic goals and prepares them for future careers, potentially within Daybreak Foods.

By investing in education, the company fosters a skilled workforce and promotes long-term community development. In fact, the company has recently partnered with the Youth Employment Service (YES) Programme to provide valuable work experience for 104 young individuals.

Economic empowerment efforts focus on supporting local entrepreneurs and small businesses. Daybreak Foods provides training, resources, and mentorship to help local businesses thrive. This boosts the local economy and creates a more resilient supply chain for Daybreak Foods.

NAVIGATING CHALLENGES

Despite its successes, Daybreak Foods has faced several significant challenges in the poultry industry. From fluctuating market dynamics to disease threats, the company has continuously adapted and innovated to stay ahead.

Currently, the business's capital expenditures (capex) are off, with costs, maintenance, and repairs up by about 30%. According to the CEO, reducing these costs is crucial

for the company’s turnaround. To stabilize the company and optimize its operations and balance sheet, Daybreak Foods has announced a US$13.7 million debt deal. This deal follows a successful restructuring program and the appointment of a new C-suite team.

"We need about 18 months to sort out the balance sheet, starting with raising the R250 million in loans," says Manzini. This initial debt deal and restructuring could lead to additional investment rounds, setting the strategic direction for the company as a protein foods business.

"The mission is to get Daybreak Foods, which employs 3,400 people, back to a strong market position, where it deserves to play," adds Manzini. The raised cash will be used for technology upgrades in abattoirs and machines, a water treatment plant, and increasing the speed of chicken processing systems. Manzini emphasizes, "We need to be efficient in production and strategic in capital expenditures. We aim to align our growth ambitions with technological advancements in our facilities."

MARKET CHALLENGES

The poultry industry in South Africa faces several unique challenges, including competition from imported poultry, rising feed costs, and regulatory changes. Imported poultry, often cheaper due to subsidies in other countries, pressures local producers.

Daybreak Foods has responded by emphasizing the freshness and quality of its locally produced chicken, which appeals to consumers who prefer home-grown products.

Rising feed costs, driven by global commodity prices, pose another significant challenge. By producing its own feed and investing in research to optimize feed efficiency, Daybreak Foods mitigates some of these costs. The company also explores alternative feed ingredients to reduce dependence on traditional grains, lower feed expenses, and enhance sustainability.

Regulatory changes, particularly food safety and environmental standards, require continuous adaptation.

“We stay ahead of these changes by actively participating in industry forums and working closely with regulatory bodies. This proactive approach ensures compliance and positions the company as a leader in adopting best practices. In this industry, you either adapt or fall behind. We're not just keeping pace; we're setting the pace."

FUTURE PROSPECTS AND GROWTH

Looking ahead, Daybreak Foods is focused on expanding its market reach beyond South Africa. With the domestic market nearing saturation, the company is exploring opportunities in the broader Sub-Saharan region. This expansion strategy aims to tap into new markets and diversify revenue streams.

"We are looking into the SubSaharan market to understand where we can establish working relationships and grow our revenue," Manzini explains. "This approach will help us consolidate our position and scale effectively."

THE SECRET WEAPON: A NAME CHANGE

As Daybreak Foods sets its sights on expanding, CEO Richard Manzini reveals the company’s secret weapon: a bold rebranding from Daybreak Farms to Daybreak Foods.

"This name change isn't just cosmetic," says Manzini. "It symbolizes our commitment to innovation and growth in the form of additional revenue verticals, signaling that something greater is cooking at Daybreak."

With a clear vision and unwavering determination, Daybreak Foods is not just prepared to walk; it’s ready to sprint toward a future of innovation, sustainability, and market leadership FBA

From Seeds to Steaks: The Rise of Plant-Based Meat

By Nicholas Ng'ang'a

The past few years have seen the culinary world experience a remarkable transformation. A new category of food products has emerged, capturing the interest of consumers, chefs, and food scientists alike: plant-based meat. This innovation promises to revolutionize our diets, reduce our environmental footprint, and address ethical concerns related to animal agriculture. This article will explore the burgeoning world of plant-based meat, its origins, development, benefits, challenges, and prospects.

WHAT EXACTLY IS PLANT-BASED MEAT?

Plant-based meat is created directly from plants, bypassing the need for animals to convert plants into meat. Like traditional meat, plant-based meat contains protein, fat, vitamins, minerals, and water. The latest plant-based meat products are designed to look, cook, and taste just like conventional meat. This means plant-based meat is crafted from vegetarian or vegan ingredients and substitutes for traditional meat. Plantand fungus-based substitutes are often made using soy (such as tofu, tempeh, and textured vegetable protein), wheat gluten (like seitan), or pea protein.

Meat alternatives are widely used as a protein source by vegetarians, vegans, and those following specific religious or cultural dietary guidelines. Additionally, the increasing emphasis on sustainable eating has increased its popularity among non-vegetarians and flexitarians who want to reduce the environmental footprint associated with meat consumption.

The concept of plant-based meat is not entirely new. For centuries, various cultures have utilized plant proteins to create meat-like textures. Traditional Asian cuisines, for instance, have long featured tofu and seitan as protein-rich meat substitutes. Tofu, a soybean meat alternative, was created in China during the Han dynasty (206 BC–220 CE). Its use as a substitute for meat is mentioned in a document by Tao Gu (903–970), who referred to tofu as "small mutton," indicating that it was valued as an imitation meat.

MARKET SHARE, GROWTH, AND CONSUMER ADOPTION

The global market for plant-based proteins has been marked by robust growth in recent years, driven by increasing consumer demand for healthier and more sustainable food options. According to a report from Facts & Factors, the plant-based protein market was valued at approximately US$13.27 billion in 2022 and is anticipated to reach about US$25.53 billion by 2030, reflecting a compound annual growth rate (CAGR) of around 8.52% from 2023 to 2030. This expansion is primarily fueled by the rising adoption of vegan and flexitarian diets, as individuals seek to reduce meat consumption and integrate more plant-based proteins into their meals.

Plant-based meat products are now widely available across various platforms, including restaurants, grocery stores, bakeries, school cafeterias, and households, contributing significantly to market growth. For instance, North America witnessed a remarkable 37% increase in the plant-based meat market from 2017 to 2018, with sales in the United States alone reaching US$895 million between 2018 and 2019. Analysts predict that the global market for meat alternatives could reach a staggering US$140 billion by 2029.

However, recent years have presented challenges for the plant-based meat sector, particularly highlighted in 2023. The market value of plant-based meat substitutes worldwide was estimated to be approximately US$10.15 billion in 2023, indicating a decline from previous projections. As the Good Food Institute's State of the Industry report detailed, this decline is part of a broader trend observed in the industry, with plant-based meat and seafood sales decreasing for the second consecutive year. Retail plant-based food dollar sales amounted to US$8.1 billion in 2023, slightly down from US$8.2 billion in 2022. This downturn suggests that plant-based foods are struggling to meet consumer expectations regarding taste, texture, and affordability.

Several factors contribute to these challenges. In the UK, for instance, 2023 was particularly difficult for companies like Meatless Farm and Nestlé, which faced financial setbacks and withdrew their plant-based brands due to disappointing sales. Heck also announced a reduction in its meat-free product range, citing decreased demand, while Pret A Manger closed its vegetarian-only stores, Veggie Pret, due to underperformance.

Despite these obstacles, the global outlook remains optimistic. Industry experts believe that ongoing innovation and improved taste and texture of plant-based products will continue to drive growth.

MAJOR PLAYERS IN THE PLANT-BASED MEAT INDUSTRY

Several companies are leading the charge in the plant-based meat industry, each contributing to the market's rapid growth and innovation. Here are some of the notable players:

Beyond Meat

Beyond Meat, a pioneer in the plant-based meat industry continues to dominate the market. According to S&P Global Market Intelligence, with a market share of approximately 22%, Beyond Meat has established itself as a household name. Known for its innovative products, such as the Beyond Burger and Beyond Sausage, the company has recently secured a substantial investment of US$150 million. This injection aims to bolster its research and development efforts and expand its production capacity.

Impossible Foods

Close on the heels of Beyond Meat is Impossible Foods, holding a market share of around 20%. Renowned for its Impossible Burger, which mimics the taste and texture of traditional beef, Impossible Foods has been at the forefront of plant-based meat innovation. While exact market cap figures are not disclosed, the company has raised substantial funds totaling US$2.01B over 13 rounds. This has helped Impossible Foods expand into new markets and develop new products.

Maple Leaf Foods (Field Roast & Lightlife)

Through its brands Field Roast and Lightlife, Maple Leaf Foods holds a considerable market share. Data Bridge Market Research reports that Field Roast alone had a market share

of nearly 5.7% in North America as of 2020. The company's commitment to sustainability and its carbon-neutral food status further bolsters its market presence.

Kellogg’s (MorningStar Farms)

With its MorningStar Farms brand, Kellogg's is a longestablished player in the plant-based food industry. MorningStar Farms has been a leading brand in the market. Kellogg’s rebranded its plant-based line as Incogmeato to attract a broader audience and capitalize on the growing trend toward meat substitutes

Other key players in this market include Unilever (UK), Conagra Foods (US), Tofurky (US), Gold&Green Foods Ltd (Finland), Sunfed (New Zealand), and Monde Nissin (Philippines).

Disparities Across Regions

Investments in plant-based companies vary significantly across regions, with North America leading with over US$5 billion in assets, followed by Europe with nearly US$1 billion. The Asia-Pacific region has seen a respectable number of deals, at 16. In contrast, Latin America, the Middle East, and Africa regions lag behind with notably lower investment levels and deal counts. Specifically, Africa has attracted only US$31 million in investments across seven deals, reflecting challenges unique to the region's plant-based meat industry.

The African industry encounters several obstacles, including high production costs, cultural preferences favoring traditional meat consumption, and inadequate infrastructure. The expense of producing plant-based meats poses a barrier to affordability for the average African consumer, limiting widespread adoption. Moreover, meat holds significant cultural importance in many African societies, potentially hindering the acceptance and adoption of plant-based alternatives.

MARKET DRIVERS

Several factors are driving the global growth of the plant-based protein market. The increasing adoption of plant-based diets for health, environmental, and ethical reasons is a primary driver. As consumers become more aware of the benefits of reducing meat consumption and increasing the intake of plantbased foods, demand for these alternatives continues to rise. A review conducted in 2023 concluded that substituting red and highly processed meat with various meat alternatives resulted in improved quality-adjusted life years.

The rising prevalence of lifestyle-related health conditions such as obesity, heart disease, and diabetes has led many individuals to seek healthier dietary options. Plant-based proteins are often perceived as healthier alternatives to animal-derived proteins due to their lower saturated fat and cholesterol levels and higher fiber content.

The rise of flexitarian (flexible vegetarian) diets also fuels demand for plant-based protein products. Flexitarians aim to reduce meat consumption without completely eliminating it, diversifying their diets to include more plant-based foods

while still enjoying occasional meat-based meals.

Environmental concerns are another significant driver. Developing superior meat alternatives holds promise for mitigating the environmental impact of meat production, especially as global demand for meat is expected to surge by 15% by 2031. Research indicates that non-meat substitutes can offer significant advantages over beef and, to a lesser extent, pork and chicken in terms of greenhouse gas emissions, water usage, and land utilization.

Investments in enhancing and expanding the production of meat and dairy alternatives have yielded substantial reductions in greenhouse gas emissions, as highlighted by a 2022 report from the Boston Consulting Group. Transitioning to plantbased protein alternatives not only reduces greenhouse gas emissions but also mitigates pollution from pesticides and antibiotic overuse in animal agriculture, addressing critical environmental and health concerns.

CONSUMER TRENDS AND PREFERENCES

Recent research highlights a growing trend among younger and non-white consumers towards plant-based meat alternatives. A survey conducted by the Good Food Institute in May 2024 revealed that approximately 38% of Generation Z and 35% of Millennials incorporate meat alternatives into their diets at least once a month, nearly double the rate observed among Generation X and Baby Boomers. The survey also

found that about one-third of Black and Latino consumers regularly opt for meat substitutes, compared to one-fourth of white consumers. Interestingly, only a small fraction—2.79%— of households exclusively purchase plant-based proteins, with nearly 95% also buying traditional meat products.

Income disparities play a significant role in consumer behavior regarding plant-based alternatives. Households nearing US$100,000 in annual income are more likely to purchase these alternatives compared to those earning less than US$45,000 annually. Financial constraints, exacerbated by limited support from federal programs such as the Supplemental Nutrition Assistance Program (SNAP), contribute to lower adoption rates among lower-income groups. As of April 2023, SNAP benefits averaged $181.72 for individuals and US$343 for households, posing challenges in stretching these funds amidst a 25% increase in food prices over the past four years.

Global consumer preferences for plant-based meat alternatives vary significantly. Many express a strong preference for products that are fresh, well-seasoned, and offer health benefits suitable for daily consumption. Alternatives derived from rice, potato, corn, bean, or peanut bases are particularly appealing. Regional preferences for formats also vary: plant-based burgers and patties are favored in India, France, Spain, and North America; sausages in Germany and the UK; breaded/battered alternatives in Brazil and Mexico; and meatballs in Indonesia.

A universal expectation is that these alternatives closely mimic the taste and texture of conventional meat. Consumers also desire options with improved flavor, texture, higher protein content, and lower fat. This is supported by industry experts like Dr. Jessica Fanzo, a Global Food and Agriculture Policy professor who notes, “The plant-based sector is in a state of evolution. Companies that can adapt to changing consumer preferences and economic conditions will thrive.”

INDUSTRY ADAPTATION TO CHANGING CONSUMER PREFERENCES

Mel Gray, Associate Director of Strategy at California ad agency Duncan Channon, says the primary challenge plantbased brands face is sustained consumer interest, adding that “there is high interest in trial, but it’s a different story to adapt new eating long term.”

As consumer preferences evolve, the plant-based meat industry is rapidly adapting by leveraging technological innovations and refining its product offerings. Here’s how companies are addressing key consumer demands for better texture, flavor, and nutritional value:

Focus on Texture and Mouthfeel

For many consumers, texture remains a significant hurdle in accepting plant-based meat alternatives. According to a 2022 survey by V-Label, texture is as important as taste for 75% of consumers, yet only about 60% are satisfied with current offerings. To bridge this gap, companies like GreenProtein

AI are using artificial intelligence to optimize the extrusion process and improve texture. Meanwhile, v2food in Australia has introduced an ingredient that changes the color of meat alternatives as they cook, mimicking the "bleeding" effect of traditional meat, similar to Impossible Foods' precisionfermented heme ingredient.

Innovations in Fat and Flavor

Fat plays a crucial role in delivering the mouthfeel and flavor that consumers expect from meat. AAK USA is enhancing plant-based meats with fat and oil solutions that increase flavor release and provide meat-like flavors. Megan Brazil, a scientist at AAK, explains, “The types of vegetable fats and oils used in a formulation can contribute different texture characteristics. Coconut oil, for example, provides a more unctuous juiciness, while sunflower oil offers cohesion, contributing to product homogeneity.”

Precision Fermentation and Advanced Lipids

Companies are turning to precision fermentation to further enhance taste and texture. Nourish Ingredients has developed Tastilux fat, scaling up naturally occurring lipids to improve the sensory experience of plant-based meats. Similarly, startups like Yali Bio, Cubiq Foods, and Lypid are innovating with cultivated fats to replicate the sizzle and flavor of traditional meat. Mission Barns is focusing on cultivated fats, providing an authentic meat-like experience without the ethical concerns of animal farming.

Cutting-Edge Technology

Advanced technologies like 3D printing and fermentation are revolutionizing the production of plant-based meats. Redefine Meat uses 3D printing to create plant-based proteins that closely mimic the texture and taste of traditional meat. Prime Roots harnesses koji, a traditional Asian ingredient, to grow meat alternatives quickly, offering a sustainable protein source. Meati focuses on utilizing mushrooms to replicate the taste and texture of meat, showcasing the versatility of fungi in plant-based food innovation.

Enhanced Protein Systems

ADM and Cargill are developing textured protein systems and soy and wheat protein blends to support the structural attributes of plant-based fish, poultry, beef, and pork products. These systems deliver not only the desired texture but also nutritional benefits, addressing consumer demands for lower sodium and saturated fat levels and higher protein content and quality.

Shelf-Stable Solutions

IFF’s Nourish division has created a new line of plant proteins designed to mimic the texture of whole-muscle meat. By combining soy protein with alginates during extrusion, they’ve developed a low-moisture extrusion protein that is shelf-stable and highly meat-like. Cintia Nishiyama from IFF’s Nourish

INVESTMENTS IN ENHANCING AND EXPANDING THE PRODUCTION OF MEAT AND DAIRY ALTERNATIVES HAVE YIELDED SUBSTANTIAL REDUCTIONS IN GREENHOUSE GAS EMISSIONS, AS HIGHLIGHTED BY A 2022 REPORT FROM THE BOSTON CONSULTING GROUP.

division notes, “It’s a low-moisture extrusion protein, so it’s shelf stable. Due to this different extrusion process, it has a very meat-like texture at a level that typical low-moisture extrusions are not able to achieve.”

Consumer-Centric Flavors

Beyond texture, flavor remains a top priority. Research by Kerry indicates that consumers desire authentic cooking flavors like char-grilled and caramelized notes in plant-based burgers. To meet this demand, companies are focusing on incorporating these flavor profiles into their products, ensuring that the plant-based alternatives are not only healthier and more sustainable but also delicious.

Reducing production costs

In response to market demands and economic pressures, companies within the plant-based meat industry are actively strategizing to reduce production costs. For instance, The Bezos Earth Fund, established as a philanthropic pledge to combat climate change and save the environment, wants to boost the industry by offering solutions.

“The food we’re eating is one-third of global emissions. And if you look at where that comes from, half of it comes from animal-sourced livestock foods. So it’s a huge piece of the emissions puzzle,” said Andy Jarvis, Director at the Fund.

The Fund has allocated US$100 million to establish three research centers, the first of which was recently launched at North Carolina State University. These centers will focus on developing sustainable protein alternatives such as plantbased products, precision fermentation, and cultivated meat.

However, a significant barrier to mainstream adoption of plant-based proteins remains the substantial government subsidies—up to US$38 billion annually—that support the conventional meat and dairy industries, artificially keeping their prices low. In contrast, global investments in alternative protein industries amount to just over $1 billion, underscoring the disparity in financial support between traditional and emerging food technologies FBA

The Role of Automation in Streamlining Meat Processing

By Francis Watari

From slaughterhouses to processing plants, automation is reshaping the way meat is produced, packaged, and distributed. At Cargill’s production plant in Big Lake, Minnesota, a collaborative robot designed to work alongside humans was introduced in 2021 to help pick a 40-pound box of eggs and pack it on a pallet for distribution.

Unlike humans, who can periodically trade small talk about the weather, sports, or the latest hit TV programme, the cobot is solely focused on its work, which Cargill was pleased about. The US agri-food giant, one of the country’s largest meat processors, expressed its satisfaction with the cobots' work by introducing a second at the same facility.

Cargill is just one of many meat processors seeking to automate various operations. Rival large-scale meat processing businesses in North America and around the globe have similar investment plans. For instance, Tyson Foods has a Manufacturing Automation Center, set up before the pandemic hit, to help the meat giant invest in automation to tackle a longstanding problem in the sector – labor shortages.

In this article, we look at how meat producers are embracing automation to stay ahead of the curve and meet consumers' ever-growing demands.

USE OF ROBOTICS AND ARTIFICIAL INTELLIGENCE (AI)

Automation enables processors to extract more value from every carcass, resulting in a higher-quality product, a fast return on investment, and, ultimately, improved competitiveness. Robotic systems are key to automation and are increasingly being used in slaughterhouses and processing plants for tasks such as carcass splitting, deboning, trimming, and sorting. Advanced robotic arms equipped with sensors and actuators can perform these tasks with precision and consistency, reducing reliance on manual labor and improving efficiency. US agri-food giant Cargill has invested US$300m in introducing automation in its facilities and plans to invest an additional US$400m in automation, predictive analytics, and artificial intelligence as part of its Factory of the Future

initiative, which was launched in 2021.

Other meat companies, such as JBS and Tyson Foods, have invested in robotic deboning systems that can process thousands of chicken or pork carcasses per hour, significantly increasing throughput and reducing labor costs. These robotic systems use advanced computer vision and AI algorithms to identify and precisely cut meat portions according to customer specifications, ensuring uniformity and minimizing waste.

New Zealand-based Industrial Research Ltd has marketed a robot called Envirobot, used for critical Y-cuts in deciding and cutting lamb carcasses and sawing through the breastbone on cattle carcasses. Envirobot is made to withstand the harsh, corrosive, and chilled environment in the slaughterhouse. Scott Technology, another New Zealand-based automation company, provides technologies that can replace or enhance traditional manual tasks, providing precise cutting to the exact specifications of each carcass. Composition grading, deboning, scribing and cutting are all available to beef, lamb, pork and poultry processors to improve their production lines, according to the company’s website.

AI algorithms are also being deployed to enhance quality control and sorting processes in meat processing plants. Today, computer vision systems equipped with AI analyze visual data in real-time to identify defects, inconsistencies, and foreign objects in meat products, ensuring compliance with

quality standards and regulatory requirements. For instance, American meat processing giant Cargill and OSI Group use AI-driven quality control systems to inspect meat products for color, texture, fat content, and other quality attributes. These systems can detect defects or abnormalities that may not be visible to the human eye, enabling prompt corrective actions and ensuring the delivery of high-quality products to consumers.

Scott Technology provides an X-Ray Primal System that creates a 3D map of the bones within a carcass, providing the correct height and angle measurements for each cut. This data guides the cutting blades with an accuracy far greater than human capabilities, improving the quality and yield of each cut.

ADVANCED PACKAGING MACHINERY AND LABELLING SYSTEMS

Beyond the slaughterhouse, robotic packaging systems have been successfully implemented in primary packaging, casing, stacking cases onto pallets, and arranging the pallets in warehouses.

High-speed packaging machinery equipped with robotic arms and vacuum sealing technology, modified atmosphere packaging (MAP) systems, optimize packaging processes, cutting down on time and increasing throughput.

“Packaging is often a big bottleneck if not the biggest bottleneck in many operations,” says Nelson Gaydos, outreach specialist at The American Association of Meat Processors (AAMP). “The time and hands-on attention needed can be greatly improved with automation. Investing in improved packaging equipment can check all the boxes by increasing output, decreasing time at this step, decreasing labor need, and allowing employees to move to other vital areas in operation.”

Additionally, as human interaction is reduced to zero at this stage, automation also ensures hygienic packaging of meat products, thus extending shelf life and reducing food waste.

Process optimization and enhanced safety explain why an awful lot of automation has been focused on packing. “We’re aggressively pursuing those types of applications because they are fairly low-risk and well-understood technology. Those are the types of things where we see that the business case makes sense for us to do, and we can automate it in a way that will help our team members. There are other applications where you go up through the [production] process that we’re [also] looking at very intently and actively trying to help,” says Marty Linn, director of engineering and technology development at Tyson

Accurate labeling is essential for regulatory compliance, traceability, and consumer information. Automated labeling systems equipped with barcode scanners, RFID technology, and computerized printing capabilities ensure accurate labeling of meat products, including product information, nutritional facts, expiration dates, and batch numbers.

European meat technology supplier Marel provides automated labeling solutions that integrate seamlessly with packaging lines, enabling high-speed labeling of meat products

with minimal human intervention.

These labeling systems are part of Marel’s full portioning line and consist of three cutting-edge modular solutions: the I-Cut 360 portion cutter, the Product To Tray loading system, and the WPL9000+ weigh price labeler. Together, they form a fluid line that adeptly manages every stage, from portion cutting to packaging and labeling. These systems ensure compliance with labeling regulations and facilitate traceability throughout the supply chain, from production to consumption.

IOT (INTERNET OF THINGS) AND DATA ANALYTICS

Furthermore, the integration of IoT sensors and data analytics is revolutionizing how meat producers monitor and optimize their operations. Automation offers comprehensive solutions enabling real-time production line monitoring, predictive maintenance, and performance optimization. Meat producers who have already harnessed the power of data have been able to identify inefficiencies, mitigate risks, and ultimately drive greater profitability.

For example, to help producers better track broiler performance, Cargill teamed up with digital technology enablement firm Knex to develop ‘Birdoo,” a first-of-its-kind technology that leverages proprietary computer visioning and artificial intelligence to combine hands-free, real-time flock insights with predictive modeling data. This has helped the American meat producer to make informed decisions quicker while supporting its bottom lines through better animal health and well-being, increased uniformity, and improved performance of their flocks.

IMPACT OF AUTOMATION ON EFFICIENCY AND PRODUCT QUALITY

The impact of automation on efficiency and product quality cannot be overstated. By automating repetitive tasks and minimizing human error, meat producers can significantly increase their throughput and reduce operational costs. Automation also allows food manufacturers fast access to accurate, full-picture, and actionable performance insights. This not only translates into higher profitability but also ensures a more consistent and reliable supply of meat products to consumers.

Moreover, automation plays a crucial role in enhancing food safety and traceability, a key concern for consumers and industry regulators. Regulatory agencies like OSHA and the FDA, driven by both public and governmental demands for safer food, have established stringent standards and guidelines that place significant responsibility on manufacturers, with severe fines and penalties for non-adherence. With automated sanitation processes and robust traceability systems in place, meat producers are able to mitigate the risk of contamination and respond swiftly to any food safety concerns, thus enhancing compliance and protecting the reputation and integrity of the meat processor.

The meat industry, particularly in developed markets, has been plagued with finding labor. Automation has emerged as a

potential solution to labor shortages.

“Today, we have open frontline roles across the organization, many of which are harder to fill. So we plan to use automation to reduce the number of hard-to-fill roles, and in doing so, we will help make life a little easier for our frontline team members,” Tyson President and CEO Donnie King said when the company unveiled a US$1B plus investment plan in December 2021.

Additionally, by harnessing the wealth of data generated through automation, manufacturers gain the ability to identify patterns and trends in food safety incidents, allowing them to equip their teams with well-defined action plans for more efficient implementation of preventive measures.

THE FUTURE OF AUTOMATION

As mentioned earlier, automation, especially for small-scale players, has been limited to the final processing, cutting, and packing area because that’s slightly easier to do. Thanks to technical improvements made over the last decade in robotics, AI-based systems, and machine vision, there are many possibilities for introducing more advanced solutions in other areas of meat processing.

“There are a lot of things relative to the butchering side that we believe we can automate, and we think the use of robotics and machine vision and AI capabilities will really allow us to work in that space,” Tysons Lynn suggests.

Cargill is currently working with engineering firms to design solutions in areas like primary beef processing, a significant area of opportunity for the meat processor.

“We’re at an interesting point in time where robotics and automation, and the digital analytics, specifically computer vision, artificial intelligence, and machine learning, are starting to come together in the same space and time,” explains Cade Schoonover, Engineering Lead Cargill’s Factory of the Future project.

“So, computer vision and AI coupled with robotics in beef primary processing is where we’re spending a lot of resources. We haven’t invested a significant amount [of money] yet; we’re still exploring, but that’s an area we see as prime and ripe for automation.”

CHALLENGES OF AUTOMATION

Of course, with automation comes job loss fears. When Tyson unveiled its investment plan in 2021, it noted the labor required would be reduced by 3,150 across the group by 2024, in stages over the three years. To prevent job losses, Tyson says its priority will be upskilling its current workforce. “It’s a very simple approach here: to take away the more difficult higher turnover jobs that we have and upskill the labor that we have and create greater value and better return on all of our investment dollars, not only for the technology but from those team members as well,” Tyson’s Donnie King explained.

Job losses are not the only challenges that automation brings. It’s slightly easier to introduce automation to the butchery of poultry pigs and lamb as they tend to be a more uniform size compared with beef, which is really difficult to debone using robots.

Additionally, Although the cost of some of the technology has reduced in recent years, the BMPA’s Allen says the more sophisticated robotics and machines involved in automation being used by larger meat processing companies are too expensive for smaller peers in the industry. This is expected to delay industry-wide technology adoption, with small players expected to continue relying on human effort.

Other challenges flagged up by Tyson’s Linn and Cargill’s Schoonover include the cold and wet environments that these machines have to operate in, plus the fact that robots take up much more space on a factory floor than a human does, which means processors may have to rethink their real estate requirements in the future.

Schoonover, the Engineering Lead at Cargill, notes that despite its challenges, the US agri-food giant benefits from its automation projects, which exceed all expectations.

“The return we’re seeing on those active projects is better than expected,” he says. “We’re seeing efficiency improvements, we’re seeing uptime improvements, we’re seeing an impact on the labor that’s required at the plants, and we’re seeing improvements in safety and reducing exposure.”

10 TOP

1

2

SOUTH AFRICA

South Africa leads the continent in meat production, with approximately 3.1 million metric tons produced in 2023. The country has a well-developed meat industry, especially in beef, chicken, and pork. South Africa also exports around 250,000 metric tons of meat, primarily beef, while importing about 400,000 metric tons to meet local demand

3

EGYPT

Egypt's meat production in 2023 was around 1.9 million metric tons, with a strong focus on poultry. Despite its significant production, Egypt imports a substantial 700,000 metric tons of meat to satisfy its large population. Exports are minimal, at about 10,000 metric tons, reflecting the country’s focus on domestic consumption

NIGERIA

Nigeria produces approximately 1.8 million metric tons of meat annually, mainly beef. The country has a large cattle population but faces challenges such as inadequate infrastructure. Nigeria imports around 200,000 metric tons of meat to complement local production, with negligible exports

TOP 10 MEATPRODUCING COUNTRIES IN AFRICA BY QUANTITY

4

ETHIOPIA

Ethiopia's meat production is roughly 1.5 million metric tons, with significant contributions from beef and lamb. The country exports about 50,000 metric tons, particularly to the Middle East, while imports remain low at around 30,000 metric tons. Ethiopia is known for its traditional livestock farming practices

5

Sudan produces approximately 1.3 million metric tons of meat, focusing on beef and mutton. Despite political and economic challenges, Sudan manages to export around 80,000 metric tons of meat, mainly to neighboring countries. Imports are minimal, at about 20,000 metric tons

6

Kenya's meat production stands at about 1.2 million metric tons, with beef and poultry being the primary products. The country exports approximately 60,000 metric tons of meat, benefiting from improved livestock management practices. Imports are around 100,000 metric tons, supporting local consumption needs.

9

Algeria produces roughly 950,000 metric tons of meat, with a significant emphasis on beef and poultry. The country is a major importer of meat, bringing in about 400,000 metric tons annually to meet domestic demand. Exports are negligible, focusing on satisfying local needs

10 SUDAN KENYA

7

Morocco produces roughly 1.1 million metric tons of meat, predominantly beef and poultry. The country imports a significant amount of meat, about 300,000 metric tons, to supplement domestic production. Exports are minimal, at around 10,000 metric tons, as domestic consumption takes priority

8

Tanzania's meat production is approximately 1 million metric tons, with a focus on beef, goat, and sheep meat. The country exports about 40,000 metric tons, primarily to regional markets, and imports minimal quantities, around 20,000 metric tons, to boost local supply

Uganda's meat production is around 850,000 metric tons, with beef and poultry as the main products. The country exports about 30,000 metric tons, aiming to increase its presence in regional markets. Imports are minimal, at around 50,000 metric tons, supporting domestic consumption.

MOROCCO

TANZANIA

ALGERIA

UGANDA

Conagra Brands expands meat snacks line with Sweetwood Smoke & Co. acquisition

USA - Conagra Brands has expanded its meat snacks portfolio by acquiring Sweetwood Smoke & Co., a Colorado-based company founded in 2010. Sweetwood Smoke & Co. is best known for its Fatty brand of meat sticks, smoked with hickory wood and offered in flavors such as pepperoni, teriyaki, and buffalo chicken.

Conagra’s acquisition of the Fatty brand aligns with its broader strategy to enhance its offerings in the better-for-you snacks segment. The company has emphasized that this move is part of its ongoing efforts to drive growth through product diversification.

Despite this acquisition, Conagra, listed on the New York Stock Exchange, has maintained its financial outlook for the year. The company’s fiscal 2025 forecast, presented in July, predicts organic sales to either remain steady or decrease by up to 1.5%. This projection follows a 2.1% decline in organic sales for the fiscal year ending May 26. Additionally, Conagra expects its adjusted operating margin for the upcoming year to be slightly lower, ranging between 15.6% and 15.8%, compared to the 16% margin reported for fiscal 2024.

REGULATORY & POLICY

South African Albacore Tuna Fishery achieves MSC

certification

SOUTH

AFRICA

- A segment of South Africa's Albacore tuna pole-and-line fishery has made history by becoming the first in the nation to receive the prestigious Marine Stewardship Council (MSC) certification.

The certification was awarded to a portion of the fishery associated with ICV Africa, a tuna trading company, following its participation in the InTransition to MSC (ITM) program, which it joined in 2020.

The fishery's journey towards this achievement began in 2018 when it became involved in the Fish for Good project, an initiative spearheaded by the MSC and funded by the Dutch Postcode Lottery. This four-year project sought to advance sustainable fishing in South Africa, as well as in Indonesia and Mexico.

In 2020, the fishery entered the ITM

program—a pilot initiative designed to guide fisheries in aligning with the MSC’s stringent Fisheries Standard within a five-year period. After meeting the criteria for ITM entry, the fishery applied for and received financial support from the MSC’s

Ocean Stewardship Fund to assist with necessary improvements.

The ICV Africa certificate covers a catch volume of 2,500 metric tonnes, which accounts for nearly half of the total annual albacore catch from this fishery.

FINANCIALS

BRF posts record-breaking second quarter performance

BRAZIL - Brazilian meat and poultry conglomerate BRF reported unprecedented financial results for the second quarter of 2024. According to CEO Miguel Gularte, the quarter marked the sixth consecutive period of profitability growth for the firm.

During this period, BRF recorded a profit margin of 17.6% and a remarkable 22.3% increase in revenue, leading to an Earnings Before Interest, Taxes, Depreciation, and Amortization (EBITDA) of BRL2.6 billion (approximately US$480 million). This figure reflects an almost 520% rise compared to the corresponding quarter in the previous fiscal year.

The company’s Brazil division reported particularly robust results, with a 71.6% year-on-year increase in adjusted EBITDA. Net operating revenues in this segment rose by 5.8%, while gross profit jumped by 47.9%. The quarter also saw the company expand its retail footprint by adding 10,400 new sales points, bringing its total to

INVESTMENT

302,000 customers.

BRF’s international operations also exhibited strong performance, with a 516.2% surge in adjusted EBITDA. The company’s net operating revenues in this segment grew by 16.8%, while gross profit climbed by 29.1%. These results were partly driven by the acquisition of 32 new export authorizations during the quarter.

Hill Group launches Tanzania’s first poultry processing plant launched

TANZANIA - Hill Group, a Tanzanian conglomerate known for its involvement in animal feed production and distribution, has inaugurated the country's first poultry processing facility. The project, spearheaded by the company’s founder, Hillary Shoo, is being viewed as a significant milestone in the local poultry industry.

Shoo's vision for a cutting-edge processing plant began to take shape when Hill Group partnered with Marel, a South Africa-based company specializing in food processing technology. This collaboration played a crucial role in the development of

the facility, with Marel providing not only the necessary technology but also a project manager to oversee the entire construction and implementation process.

Shoo attributed the project's success to his initial meeting with Marel representatives at the International Production and Processing Expo (IPPE) in Atlanta, which is recognized as the world’s largest poultry, feed, and meat technology exhibition. This encounter laid the groundwork for the partnership that would eventually lead to the establishment of the state-of-the-art poultry processing plant in Tanzania.

Ghana’s Tropo Farms secures US$8 million to boost aquaculture output

GHANA - Tropo Farms, one of Ghana’s prominent aquaculture firms, has secured a US$8 million financing deal aimed at significantly increasing its fish production capacity. Over the next five years, the company intends to scale up its annual output to 30,000 metric tons.

The newly acquired funds will be directed towards constructing a new processing facility, installing additional cages on Lake Volta, upgrading boats, expanding refrigerated transportation capabilities, and increasing hatchery operations.

Prior to seeking external financing, Tropo Farms concentrated on enhancing internal efficiencies to maximize productivity. According to CEO Francisco Murillo, the firm has been focusing on optimizing its existing resources to increase tilapia production without needing immediate external funding.

He noted that the company is committed to improving production cycles while maintaining fish welfare, ensuring the conditions do not lead to overcrowding.

In addition to these measures, Tropo Farms has begun incorporating advanced technology into its operations.

The company is utilizing software developed by Innovasea, a Bostonbased provider of fish farming and aquatic research solutions. Innovasea’s Farm360 platform, which originated from the U.K.-based aquaculture software company Aquanetix, offers Tropo Farms a comprehensive toolset for managing its operations more efficiently.

Aldi commits US$3.9B to boost British beef industry in five-year deal

UK - Aldi has revealed plans to invest £3 billion (US$3.9 billion) in the British beef sector over the next five years, partnering closely with domestic suppliers. This initiative forms part of Aldi’s broader effort to support UK agricultural producers and maintain the quality of locally sourced beef.

This announcement follows Lidl’s recent decision, made at the end of July, to allocate £1.5 billion (US$1.93 billion) towards the British beef industry, with a focus on sourcing 100% British beef over the next five years.

A central component of this initiative includes a five-year agreement with Kepak, a key supplier, directing £260 million (US$335 million) specifically towards the production of Aberdeen Angus beef. Aldi anticipates that this collaboration will not only increase the range and quality of beef available to its customers but will also deepen its connections with British farmers.

Julie Ashfield, Aldi UK’s Managing Director of Buying, reiterated the significance of UK farmers within the broader food supply network, emphasizing the retailer’s commitment to delivering premium British products.

DIVESTMENT

Vion Food Group sells two German meat facilities to EG Südbayern

GERMANY - Vion Food Group, a leading European meat processor, has sold its interests in two German processing plants to regional producer Erzeugergemeinschaft Südbayern (EG Südbayern).

The transaction represents a significant step in Vion's plan to concentrate its business efforts in the Benelux region, signaling a shift away from the German market.

The facilities involved in the deal are located in Vilshofen and Landshut, Bavaria. While the financial specifics of the sale have not been disclosed, EG Südbayern had already held a 49% stake in these operations, suggesting a preexisting relationship between the two entities.

The sites have the capacity to process up to 33,000 pigs and debone 650 tons of meat weekly, mainly catering to export markets in Southern Europe.

Ronald Lotgerink, CEO of Vion, indicated that the longstanding partnership with EG Südbayern played a crucial role in the company's decision

INVESTMENT

to divest from these locations. The sale aligns with Vion's broader strategy to streamline its operations and intensify its focus on the Netherlands and Belgium.

Thai Union opens US$14M Tuna cold storage facility in Ghana

GHANA - Thai Union Group has inaugurated a cutting-edge cold storage unit at its Pioneer Food Cannery (PFC) site in Tema, Ghana. The newly launched facility, which has a storage capacity of 8,000 metric tons, is designed to maintain consistent temperature control for Atlantic tuna throughout the year.

The facility comprises four storage halls and is now fully operational. Thai Union invested approximately US$14 million in the project, with the goal of ensuring a steady production flow by optimizing and integrating the company’s supply chain.

Thiraphong Chansiri, President and CEO of Thai Union, stressed the importance of the PFC plant for the company’s operations in Europe and the U.S. Chansiri remarked that this investment not only secures the Group’s supply chain but also enhances its competitive advantage in key markets. Looking ahead, Chansiri also hinted at upcoming developments at the PFC factory, particularly the implementation of the SeaChange 2030 sustainability initiative. This plan aims to significantly reduce landfill waste, lower water discharge, and minimize food loss.

Food Safety Africa

FOOD SAFETY CHAMPION

SIZAKELE JABULILE NGWANE - FSSC 22000 LEAD AUDITOR, PROCERT SA

Allergen Management: Ensuring Safety and Compliance in the Food Industry P.80

THE AUDITOR’S LENS: Sizakele Jabulile on ensuring safety through audits

By Catherine Odhiambo

Your career spans various roles in quality assurance and food safety. Could you share some highlights from your journey, and how these experiences have shaped your approach to food safety and quality management?

Throughout my career, I’ve learned the importance of applying a proactive approach to food safety and quality management systems. These systems should act as early detection tools, identifying potential issues before they escalate.. I have learnt that collaborative cross-functional teamwork and communication is the only way in which an organization can uphold quality and safety standards.

One of the biggest resources to ensuring a successful food safety and quality management system is staff, organizations must have a non-negotiable investment in staff training and development to ensure that all team members are knowledgeable and capable of maintaining high standards of quality and food safety.

I would say committing to regular audits, training, and updates to keep food safety quality systems and practices current and effective is the best way to approach food safety and quality management.

As the FSSC 22000 Lead Auditor at ProCert SA and Training Facilitator at Progress Excellence Training and Development, what are your primary responsibilities? How do these roles complement each other?

As a Lead Auditor, my responsibilities include conducting thorough audits of food safety management systems, reporting findings, ensuring compliance, and staying updated with industry standards. My role as a Training Facilitator involves conducting engaging training sessions, assessing the knowledge of delegates, and promoting food safety awareness. These roles are highly complementary—audits often highlight areas that need improvement, which I can address through targeted training. Similarly, the insights I gain from training help me better understand common challenges organizations face during audits. This continuous feedback loop between auditing and training enhances both processes, fostering a culture of safety and ensuring that practices are effective.

What do you consider the most critical elements of a

successful food safety audit? How do you ensure these elements are thoroughly examined during your audits? Successful food safety audits hinge on adherence to regulations and standards, comprehensive hazard analysis, facility cleanliness, staff training, and accurate documentation. During audits, I ensure these elements are thoroughly examined by assessing the facility’s compliance with regulations, reviewing HACCP plans, evaluating cleanliness and hygiene practices, verifying staff knowledge, and reviewing records related to food safety practices.

Could you describe a challenge you've faced during an external audit and how you addressed it?

One common challenge is unpreparedness on the part of auditees, which can lead to delays. To address this, I request documentation in advance and share the audit plan to ensure that organizations are ready. I’ve also dealt with inconsistent documentation by recommending standardized procedures and regular updates to records. Resistance to change is another hurdle, which I tackle through clear communication about the benefits of new processes and involving staff in their implementation. Limited resources can be an issue as well, so I advise prioritizing critical compliance areas and optimizing resource allocation.

In your experience managing teams and processes, what strategies do you employ to ensure effective communication and collaboration among departments? To ensure effective communication, I set clear goals that align with the organization’s objectives, hold regular meetings, and encourage open dialogue across all channels. Building strong relationships within the team is crucial, as is using collaborative tools like project management software. I also promote crosstraining to facilitate knowledge sharing and define roles clearly to avoid confusion.

How do you handle conflicts or discrepancies between quality assurance teams and other operational units?

To handle conflicts between quality assurance teams and other

operational units, promote open communication and regular meetings to align goals and expectations. Clearly define roles and responsibilities to minimize misunderstandings, and use a collaborative approach to problem-solving when issues arise. Establish clear procedures for addressing conflicts and focus on shared objectives to foster cooperation. Providing training to enhance understanding of each team’s challenges and using data to make informed decisions can also help resolve discrepancies effectively.

As someone deeply involved in training and audits, what emerging trends in food safety are you most excited or concerned about, and why?

I am genuinely excited about the evolving food safety culture, particularly because it emphasizes accountability across all levels within food businesses. This shift ensures that everyone involved, from frontline workers to executives, shares responsibility for maintaining rigorous food safety standards.

The inclusion of broker requirements in the new FSSC 22000 V6 standards is a game changer, as it holds brokers accountable for ensuring that all parties in the supply chain adhere to the same high food safety practices.

This comprehensive approach not only enhances overall safety but also promotes a culture of shared commitment and continuous improvement throughout the industry.

How do you see these trends influencing the way food safety standards are implemented and maintained in South Africa?

These trends are likely to elevate food safety standards in South Africa by promoting best practices, enhancing accountability across the supply chain, and encouraging companies to invest in advanced technologies and training. As businesses align with the new standards, there will be a greater focus on transparency and traceability, building consumer trust and improving the reputation of South African food products.

In your opinion, how do issues like supply chain transparency and sustainability impact food safety

standards? What measures can companies take to address these challenges?

Supply chain transparency and sustainability play a crucial role in enhancing food safety. Transparency improves traceability, allowing for quicker identification of contamination sources, while sustainable practices reduce risks associated with environmental factors. Companies can address these challenges by investing in sustainable practices, promoting transparency, implementing advanced traceability systems, and developing strong relationships with suppliers. By doing so, they can improve food safety, build consumer confidence, and contribute to a more resilient food system.

As a leader in the food safety sector, how do you envision your role evolving, and what impact do you hope to have on the industry in the coming years?

I envision my role evolving into a strategic advocate for innovation and rigorous standards. I aim to drive advancements in technology and processes that enhance food safety, while fostering a culture of continuous improvement and education. My impact will be measured by the widespread adoption of best practices and the establishment of new benchmarks for safety and quality, ensuring that the industry not only meets but exceeds current standards and expectations.

Are there any specific certifications or educational paths you recommend for those looking to excel in this industry?

I would definitely recommend not rushing into auditing and training; it's essential to gain practical experience first. Training, in particular, is an art of storytelling based on past experiences. Be open minded, there is more than one way to kill a cat. Then of-course, invest in the Progress Excellence Lead auditor course and also the facilitation training.

Balancing a demanding career with personal interests can be challenging. How do you maintain this balance, and what keeps you motivated in your work?

What keeps me motivated is knowing that I can make a difference in the lives of many people, both those I have met and those I haven't yet. Food safety enables access to a basic human right—safe food. I’m intentional about how I allocate my time each day, following the wisdom of Ecclesiastes that teaches there's a time for everything. I ensure there’s time for work, my husband, my children, family, friends, and most importantly, myself.

Is there a personal philosophy or mantra that guides your approach to overcoming challenges in your professional journey?

Each day begins with gratitude to God for the opportunity to make a difference. I remind myself of the purpose behind my daily efforts and the deep value I place on my family. My guiding mantra, inspired by Colossians 3:23, is to "Whatever you do, work at it with all your heart, as working for the Lord, not for human masters." FBA

Allergen Management: Ensuring Safety and Compliance in the Food Industry

By Catherine Odhiambo

Beneath the surface of every meal consumed lurks an invisible threat – Food Allergens. Far from being a trivial concern, food allergies have emerged as a pressing issue, affecting about 220 million people worldwide, according to the Food and Agriculture Organization(FAO). From peanuts to gluten, these allergens wield the power to transform a simple meal into a life-threatening encounter for millions worldwide.

As the prevalence of food allergies and intolerances continues to rise, the imperative to ensure the safety of food products has never been more critical. In this article, we will pore over allergen management as a prerequisite program in the food industry, addressing common allergens, regulatory requirements, and the steps to implementing robust allergen management programs.

UNDERSTANDING FOOD ALLERGENS

Food allergens are substances that trigger an abnormal immune response in specific individuals, leading to allergic reactions. These reactions can range from mild discomfort to life-threatening anaphylaxis. They can be classified into three types: immunoglobulin E (IgE)-mediated (immediate hypersensitivity), non-IgE mediated (cell-mediated or delayed hypersensitivity), and mixed IgE and non-IgE mediated. Symptoms of IgE-mediated allergies typically appear within minutes to a couple of hours after ingestion, while non-IgEmediated and mixed IgE- and non-IgE-mediated allergies may present symptoms several hours later.

Common food allergens include peanuts, tree nuts, milk, eggs, soy, wheat, fish, shellfish, and sesame. Additionally, cereal grains such as wheat, barley, and rye contain gluten, triggering adverse reactions in individuals with Coeliac disease or specific cereal allergies. Other recognized food allergens in many countries include buckwheat, celery, mustard, mollusks, and lupin. While these allergens are the most prevalent, the list may vary among countries, and new major allergens could be identified in the future.

Even small amounts of these allergens can cause severe reactions in sensitive individuals, making their presence in

food products a paramount concern for food manufacturers. As such, allergens must be managed throughout the supply chain and production process. Treatments lethal for pathogenic microorganisms, such as heating or high-pressure processing, generally do not destroy allergenic proteins. Processes that degrade proteins, like enzymatic or acid hydrolysis, should also not be relied upon to eliminate or completely destroy allergenic proteins.

LEGAL AND REGULATORY REQUIREMENTS

The increasing prevalence of food allergens has led to heightened expectations for food business operators (FBOs) to accurately disclose allergenic ingredients, mitigate associated risks, and, where feasible, prevent unintended allergen contamination. Concurrently, competent authorities are tasked with providing guidance and oversight to FBOs, particularly regarding food allergen complaint investigations.

In the African food industry, regulatory bodies have implemented rigorous measures to effectively manage allergens. These regulations are designed to ensure precise labeling of food products and inform consumers about allergens' presence. For instance, the Codex Alimentarius Commission has established guidelines for allergen labeling, which serves as a blueprint for various nations as they formulate their regulatory frameworks. Moreover, adherence to international standards such as ISO 22000 is instrumental in ensuring compliance with allergen management requirements.

CODEX OUTLINES THE FOLLOWING REQUIREMENTS FOR ALLERGEN LABELING:

Firstly, allergens must be unmistakably identified within the ingredients list using standardized terminology. For instance, prevalent allergens like peanuts, tree nuts, milk, eggs, soy, wheat, fish, shellfish, and sesame should be denoted by their common names. Furthermore, allergen information should be prominently featured on product labels to ensure visibility for consumers. This could entail using bold font, contrasting colors, or larger text sizes to effectively highlight allergen information. Consistency in terminology is imperative across different food products to facilitate easy recognition of allergens and enable

informed purchasing decisions by consumers.

In instances where cross-contact with allergens is plausible during manufacturing or handling processes, labels should include appropriate warnings or statements to alert consumers of potential allergen exposure risks. Precautionary labeling, such as "may contain" or "manufactured in a facility that also processes," should be utilized when there's a possibility of cross-contact with allergens, even if preventive measures are implemented.

Allergen information should be presented legibly and clearly to ensure ease of comprehension for consumers. Labels should avoid clutter and use straightforward language to convey allergen details effectively. Language and translation considerations are crucial, with labels required to be provided in the language(s) of the intended market. Translations should accurately convey allergen information to consumers who may not understand the language in which the product is labeled.

By adhering to these Codex Alimentarius directives, food manufacturers can enhance consumer protection and promote transparency regarding allergen information on product labels.

KEY STEPS IN ALLERGEN MANAGEMENT

To this end, developing and implementing an effective allergen management program is crucial. It involves several key steps.

1. Identification of Allergen Hazards

The first step in developing an allergen management program is to identify potential allergen hazards within the food manufacturing facility. This includes conducting thorough ingredient reviews, analyzing processing methods, and identifying points where cross-contact may occur. Once hazards are identified, appropriate controls and preventive measures must be implemented, such as segregation of allergenic ingredients, equipment cleaning protocols, and employee training on allergen handling procedures.

2. Assessment of Cross-Contact Risks

Once allergen hazards are identified, the next step is to assess the risk of cross-contact occurring during food processing, handling, and storage. This involves evaluating the flow of ingredients, equipment usage, and sanitation practices to pinpoint potential areas where allergen contamination may occur. Cross-contact occurs when allergenic proteins are unintentionally transferred from one food to another, leading to the presence of allergens in products that are not supposed to contain them. The consequences of allergen cross-contact can be severe, including allergic reactions, product recalls, damage to brand reputation, and legal consequences for food manufacturers.

3. Establishment of Preventive Controls

Based on the assessment of cross-contact risks, preventive controls must be established to minimize the likelihood of allergen contamination. This may include implementing segregation measures to separate allergenic ingredients from

non-allergenic ones, establishing dedicated production lines for allergen-free products, and utilizing color-coded equipment to prevent cross-contact.

4. Development of Standard Operating Procedures

Standard operating procedures (SOPs) detailing allergen handling practices should be developed and documented for all relevant processes within the facility. These SOPs should outline procedures for ingredient receiving, storage, handling, and processing to ensure proper allergen management at each step of production.

5. Implementation of Cleaning and Sanitation Protocols

Robust cleaning and sanitation protocols are essential for preventing allergen cross-contact. Clear protocols should be established for the cleaning and sanitation of equipment, utensils, and production areas to eliminate allergen residues effectively and prevent contamination of allergen-free products.

6. Employee Training and Education

Proper training and education of employees are paramount to the success of an allergen management program. All staff members involved in food production should receive comprehensive training on allergen handling practices, including recognition of allergen-containing ingredients, proper sanitation procedures, and protocols for preventing cross-contact.

7. Monitoring and Verification

Regular monitoring and verification of allergen management procedures are necessary to ensure compliance with established protocols and identify any areas for improvement. This may involve conducting routine inspections, testing for allergen residues, and reviewing production records to verify adherence to allergen control measures.

8. Continuous Improvement

Finally, an effective allergen management program should be subject to continuous review and improvement. Feedback from monitoring activities, internal audits, and customer feedback should be used to identify opportunities for enhancement and refinement of allergen management practices.

Integration with Food Safety Systems

Allergen management programs should be integrated seamlessly with existing food safety management systems, such as Hazard Analysis and Critical Control Points (HACCP). This helps food manufacturers identify critical control points where allergen risks must be addressed and implement appropriate controls to prevent cross-contact.

Ultimately, investing in allergen management is not only a legal requirement but also a sound business practice that benefits both consumers and food businesses alike. FBA

Ghana

secures FSSC 22000

Version 6 Certification

GHANA – Promasidor Ghana has achieved a landmark accomplishment, becoming the first Ghanaian company to be awarded the Food Safety Certification (FSSC) 22000 Version 6 by Societe Generale de Surveillance (SGS).

This multinational entity is accredited to conduct audits and assessments to verify compliance with food safety standards and regulations across Ghana.

Founded on the principles of quality and safety, Promasidor Ghana has a well-established reputation for producing high-quality food products and beverages that meet the diverse needs of consumers across the country.

Among its popular brands are Cowbell Milk, Miksi Milk, Onga seasoning, and Loya Milk. These household names reflect the company’s dedication to offering nutritious, affordable options to the Ghanaian market while maintaining stringent safety and quality standards throughout their production processes.

The FSSC 22000 certification is a globally recognized standard for food safety management systems.

Developed by the Foundation for Food Safety Certification, it aims to elevate food safety practices worldwide. Promasidor Ghana’s attainment of this certification is a testament to its focus on ensuring that its products meet the highest standards while minimizing environmental impacts.

Managing Director of Promasidor Ghana, Festus Tettey, commented on the achievement, stating that the certification is a testament to the company’s ongoing commitment to enhancing food processes and controls.

Tettey emphasized that the certification not only reinforces Promasidor Ghana’s dedication to improving product quality but also validates its operating standards, which align with world-class practices. Promasidor

CABI leads effort to develop Kenya’s national pesticide residue monitoring framework

KENYA – The global PlantwisePlus programme, led by the Centre for Agriculture and Bioscience International (CABI), is playing a pivotal role in the development of a national pesticide residue monitoring framework for Kenya.

This initiative comes in response to growing concerns about the incorrect use of pesticides, which can pose significant risks to food safety.

CABI’s regional centre for Africa has been actively supporting key Kenyan institutions, including the Pest Control Products Board (PCPB) and the Kenya Plant Health Inspection Service (KEPHIS), to address the challenges of pesticide residues.

As part of these efforts, CABI has facilitated three virtual meetings that brought together a diverse group of stakeholders, including representatives from the USDA Pesticide Data Program, the Australian National Residue Survey, the Food and Drugs Authority (FDA) of Ghana, the Kenya Bureau of Standards, and other relevant organizations.

Dr. Melanie Bateman, CABI’s Integrated Crop Management Advisor, emphasized the importance of developing a formal and coordinated pesticide residue monitoring framework in Kenya.

“National partners in Kenya have identified a strategic need for this framework to support evidence-based food safety risk management,” Dr. Bateman noted.

The PlantwisePlus programme, under its Pesticide Risk Reduction pathway, has been instrumental in supporting the Kenyan government in this endeavor.

The programme aims to raise awareness of and improve access to affordable integrated pest management solutions. By collaborating with national and local government entities, commercial enterprises, and farmers, the initiative seeks to reduce pesticiderelated risks and enhance food safety.

THE PROGRAMME

AIMS TO RAISE AWARENESS OF AND IMPROVE ACCESS TO AFFORDABLE INTEGRATED PEST MANAGEMENT SOLUTIONS.

Dr. Bateman highlighted the next steps in the process, which include a visit by an international expert from the US to KEPHIS and PCPB.

This will be followed by a write-shop aimed at drafting the national pesticide residue monitoring framework. Stakeholders will then be invited to review the progress and provide feedback to ensure the framework’s effectiveness. REGULATORY

USDA confirms Trichinella-free pork, major milestone in food safety

USA – The U.S. Department of Agriculture (USDA) has announced that scientists from the Agricultural Research Service (ARS) have documented the complete absence of Trichinella infection in the U.S. commercial pork supply.

This parasite, once a considerable food safety concern, has been effectively eradicated from pigs raised under the U.S. Pork Quality Assurance Plus (PQA+) program.

The findings are the result of a comprehensive national survey conducted by ARS in collaboration with the Animal and Plant Health Inspection Service (APHIS).

Over a period of 54 months, 3.2 million pigs from 12 processing locations across the country were tested. The results revealed no evidence of Trichinella infection, providing a 95% confidence level that the prevalence of the parasite is less than one in a million

pigs.

The absence of Trichinella in U.S. pork is consistent with international food safety guidelines, which now consider the risk of this parasite in the nation’s pork supply to be negligible.

The United States does not require post-slaughter testing for Trichinella, relying instead on modern production systems that minimize the risk of exposure. However, until this study, the absence of Trichinella had not been

confirmed through national testing.

ARS researchers initiated this study to determine whether the PQA+ program, which includes specific protocols to prevent Trichinella exposure, is effective in ensuring the parasite-free status of U.S. pork.

The study’s findings are expected to reinforce the safety of American pork, particularly in the export market, where food safety concerns remain a priority.

Cranfield University unveils innovative techniques to detect honey fraud

UK – Researchers at Cranfield University in England have developed two advanced methods to detect sugar syrup adulteration in honey, addressing a growing concern in the UK’s honey market.

Utilizing light analysis, DNA barcoding, and machine learning, these tests promise fast and accurate identification of fraudulent honey products.

The first method developed by the research team involves using light analysis to trace adulteration without opening the honey jars.

By employing Spatial Offset Raman Spectroscopy (SORS), a technique commonly used in pharmaceutical and security diagnostics, the researchers

could identify the “fingerprint” of each ingredient in honey. This method, combined with machine learning,

flagged the presence of various plantbased sugar syrups.

The technique simplifies testing honey along the value chain and offers portability and ease of implementation, making it a candidate for standardization.

The second method, developed in collaboration with the Food Standards Agency and the Institute for Global Food Security at Queen’s University of Belfast, involves DNA barcoding. This approach effectively breaks down the composition of honey to detect syrups, even at a 1% adulteration level.

The researchers believe that manufacturers and processors can complement the two methods to enhance the detection of sugar syrup adulteration in honey.

EPA halts use of pesticide Dacthal amid health concerns

USA – The U.S. Environmental Protection Agency (EPA) has issued an emergency order suspending all registrations of dimethyl tetrachloroterephthalate (DCPA), commonly known as Dacthal.

This marks the first time in four decades that the EPA has invoked an emergency order to halt the use of a pesticide.

The decision follows years of efforts by the agency to obtain data necessary for a comprehensive risk assessment of Dacthal, highlighting the urgent concerns over its potential health risks.

Dacthal, a widely used herbicide, has been employed in both agricultural and non-agricultural settings. It is primarily applied to produce crops such as broccoli, Brussels sprouts, cabbage, and onions.

However, mounting scientific evidence has raised alarms about the pesticide’s impact on human health.

Research has shown that exposure to Dacthal during pregnancy can disrupt fetal thyroid hormone levels, which may result in low birth weight, hindered brain development, decreased IQ, and impaired motor skills in children.

Concerns over the safety of Dacthal prompted the EPA to take swift action under the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA).

“DCPA is so dangerous that it needs to be removed from the market immediately,” stated an EPA spokesperson.

Zambia faces public health crisis as 400 dogs die from aflatoxincontaminated maize

ZAMBIA – An alarming health crisis has emerged in Zambia as 400 dogs are reported dead after consuming maize-based dog food suspected to be contaminated with high levels of aflatoxins, a toxic substance produced by fungi.

The contamination has raised concerns about the potential impact on human health, as maize is the country’s staple food, consumed by millions daily.

Elijah Muchima, Health Minister, revealed that half of the 25 samples taken from milling companies showed dangerously high aflatoxin levels.

These findings are particularly concerning, given that aflatoxins are known to cause liver cancer in humans, according to the World Health Organization (WHO).

The contamination was first uncovered after a Zambian broadcaster, Diamond TV, reported the deaths of dozens of dogs linked to aflatoxin poisoning.

Authorities subsequently launched an investigation, testing samples from 10 milling companies that produce both maize-based dog food and maize meal for human consumption.

While no human fatalities have been reported, the Zambia National Public Health Institute is investigating the extent of the contamination’s impact on the general population.

The health ministry has responded by recalling affected batches of maize meal and issuing seizure notices to the implicated companies, though the names of these companies and specific brands have not been disclosed.

Muchima attributed the heightened aflatoxin levels to climate change and the severe drought that has recently plagued Zambia, damaging crops and critically reducing maize supplies.

South African researchers advocate for a centralized food safety authority

SOUTH AFRICA – South African researchers have called for the establishment of a single, centralized food safety authority to combat food fraud and enhance consumer health protection.

In their study, published in the journal BMC Public Health, the researchers argue that a well-resourced national food control authority could streamline enforcement efforts and improve investigative capabilities in the country.

South Africa’s existing food safety system involves multiple government agencies, including the Departments of Agriculture, Forestry and Fisheries (DAFF), Health (DoH), and Trade and Industry.

However, these agencies have overlapping responsibilities, leading to a fragmented approach to food control. Many of the regulations governing food safety are outdated, with some being more than 40 years old.

The researchers reviewed 27 records, including 17 articles, eight legislative documents, and two government guidelines or strategic documents from 2000 to 2023.

They identified several factors contributing to food fraud, such as inadequate penalties, a lack of government commitment, complex labeling regulations, non-compliant street vendors, the rise of e-commerce and online food sales, and a shortage of inspectors and food testing laboratories.

www.africaingredientsexpo.com

Primerdesign’s new PCR kit aims to enhance Norovirus detection in UK’s struggling oyster industry

UK – Primerdesign, a pioneering qPCR assay has been launched by aiming to improve the detection of Norovirus in oyster production amid increasing challenges faced by the UK’s shellfish industry.

The genesig Easy_oys Detection Kit, a recent innovation by the established PCR kit provider, offers a swift and reliable method for identifying Norovirus genogroups GI and GII in oyster tissue.

This development arrives as the industry grapples with the severe impacts of coastal pollution.

The user-friendly kit, which can be used directly on-site, allows oyster farmers to promptly identify contamination points across their production lines.

This capability is expected to mitigate public health risks and help prevent the closure of shellfish farms—a growing concern as pollution incidents continue to escalate.

In a collaborative effort involving Primerdesign, oyster farmers, and the Shellfish Association of Great Britain, the kit was developed to provide an accessible tool for assessing food safety risks.

The Shellfish Association’s CEO, David Jarrad, highlighted the pressing need for such technology, particularly in light of ongoing environmental issues.

Jarrad expressed his satisfaction with the kit’s launch, noting that it reflects the culmination of extensive collaboration between the association and industry members.

The demand for efficient virus detection in bivalve shellfish has become increasingly urgent, particularly as the risk of Norovirus outbreaks looms large.

Currently, testing is conducted on a limited scale by organizations such as the Centre for Environment, Fisheries and Aquaculture Science (Cefas) in England and the Marine Institute in Ireland, both of which face resource constraints.

Dr. Stephanie Anderson, Product Manager at Primerdesign, pointed out the challenges farmers face due to the scarcity of approved commercial tests and the limited number of accredited testing facilities in the UK. This shortage often leads to delays, posing a significant threat to the industry.

ACQUISITIONS

Kerry to enhance investments in bakery, beverage production in Tanzania

TANZANIA - Kerry Group, a world-leading taste and nutrition solutions company, is set to bolster its investments in technology to enhance bakery and beverage production in Tanzania.

According to Ahmad Abdelazem, Kerry’s Distribution Manager for Greater Africa, Kerry Group has swiftly recognized the sector’s high turnover and vast growth potential, particularly in bakery and flavor innovation, since establishing a plant in Tanzania in November 2023 and investing US$1.3M.

“We foresee substantial industry growth over the next five years. Considering Tanzania’s burgeoning economy and its population of over 60 million, this presents an opportunity we cannot ignore,” Abdelazem stated.

He highlighted that fostering collaboration between local food producers and beverage manufacturers is crucial to harnessing available opportunities and attracting further foreign investment.

Abdelazem emphasized that while many foreign industries are eyeing Africa for other investments, Kerry Group stands out as the sole beverage company to have invested locally in manufacturing facilities.

Looking forward, Kerry Group aims to reach over 2 billion consumers with sustainable nutrition solutions by 2030.

Tanzania’s Bakers Association (TBA) Chairperson, Francisca Lyimo, expressed enthusiasm about partnering with Kerry, noting that it will enable the production of quality and flavorful products.

“It will also change the mindset of people and make them aware that the bakery food sector is vital for every individual,” she said.

This ambition builds upon Kerry Group’s recent expansion efforts across Africa, including the acquisition of Rwandabased Afribon four years ago.

Sun World International expands portfolio with Biogold acquisition

SOUTH AFRICA - Sun World International LLC, a leading multinational fruit genetics and licensing company, has announced its acquisition of Biogold Group, a South Africa-based fruit variety rights manager, to drive collective growth and enhance innovation.

Biogold is a prominent global supplier of citrus genetics and manages the rights to various subtropical fruit varieties, including mangoes and avocados, developed by third-party breeders. This acquisition aims to strategically expand Sun World’s portfolio, aligning the two global leaders in fruit genetics.

ACQUISITIONS

Biogold’s extensive citrus range will significantly contribute to Sun World’s global leadership, complementing its dominance in stone fruits and table grapes.

Sun World’s growth strategy focuses on expanding its network of 2,700 genetic licensees to offer a comprehensive range of the most sought-after fruit genetics in the market.

David Marguleas, CEO of Sun World, emphasized that the company is selective with acquisitions, ensuring they align with their strategic goals.

He noted that the alliance with Biogold is a powerful catalyst for

both companies, promising a smooth integration given the strength of both organizations and their leadership teams.

Biogold also holds exclusive management rights to a vast portfolio of uncommercialized fruit varieties, enhancing the growth potential for the merged entity and creating new revenue streams.

While the acquisition terms include staff reductions at Biogold, Viresh Ramburan, Biogold’s Vice President of Global Licensing, will continue to oversee the company’s operations. The financial details of the acquisition remain undisclosed.

Danstar Ferment acquires Turkey’s first and only domestic industrial enzyme producer

TURKEY- Swiss food ingredient manufacturer Danstar Ferment AG has made an equity investment in Turkey's sole domestic industrial enzyme producer, Livzym Biotechnologies.

Over the past nine years, Livzym has developed a variety of enzymes for food and animal feed applications using its fungi-based technology platform. The company recently inaugurated an enzyme production facility in Tuzla, near Istanbul.

Danstar Ferment’s investment aims to support the expansion of Livzym’s Tuzla plant to meet increasing enzyme demand.

Under this strategic partnership, Lallemand, Danstar Ferment’s parent company and a global yeast producer, will market and distribute Livzym's enzymes worldwide, collaborating on enzyme development and production in Turkey.

Lallemand, which entered the baking enzyme market in 2019 with

its ‘LallZyme’ range, sees Livzym’s fungal technology as a valuable addition to its enzyme portfolio. Lars Asferg, president of Lallemand Bio-Ingredients, highlighted that Livzym’s enzymes will enhance their high-performance enzyme offerings.

Livzym CEO Dr. Serdar Uysal noted that being Turkey’s first industrial enzyme producer positions the company to serve markets across Europe, Asia, the Middle East, and Africa.

He expressed enthusiasm about the partnership with Lallemand, viewing it as an opportunity to advance sustainability and enzyme technologies through precision fermentation.

Recently, Lallemand has expanded its enzyme business by acquiring BASF’s Nutrilife food and Spartec biofuel enzyme divisions, which includes integrating these assets into its Biofuels & Distilled Spirits (LBDS) unit.

BASF will now focus on enzyme activities in animal feed and detergents and continue supporting low-carbon crop production for bioenergy.

Roxell inaugurates state-of-the-art experience center in Belgium

BELGIUM – Roxell, a leading global designer and manufacturer of automated livestock equipment systems, has inaugurated the new Roxell Experience Center at its headquarters in Maldegem, Belgium.

This interactive and educational showroom offers customers and partners a unique opportunity to explore the latest technologies and solutions, as well as the longstanding core products within Roxell’s extensive portfolio. The initiative aims to enhance the brand experience and elevate the visitor experience.

The Roxell Experience Center is

Bühler India launches

designed to provide visitors with an indepth understanding of the company's cutting-edge livestock farming technologies. The center is equipped with advanced systems for feed and water distribution, egg collection, heating, ventilation, and control systems.

Roxell’s extensive product range is displayed both physically and through a virtual barn simulation. Visitors can visualize the optimal barn layout with the appropriate Roxell products, allowing livestock professionals to experience the technologies in a realistic environment and make informed decisions for their businesses.

The company aims to showcase its complete solutions for every type of poultry and pig house.

Visitors to the Experience Center can engage in hands-on learning about Roxell’s various solutions. Through interactive demonstrations and practical presentations, they can quickly understand how the technologies work and the benefits they offer in terms of animal welfare, biosecurity, efficiency, and profitability for livestock farmers.

The center provides comprehensive insights into each product, including key advantages, technical information, photos, videos, and testimonials.

two SmartLine solutions suited for growing biscuit, cracker market

INDIA - Bühler India, a subsidiary of the Swiss multinational plant equipment manufacturer Bühler, has introduced two new solutions aimed at enhancing the biscuit and cracker manufacturing process to meet the growing regional demand.

India ranks as the third-largest biscuit producer, with the industry experiencing a steady Compound Annual Growth Rate (CAGR) of 5-6%. Previously, Bühler India focused solely on ovens designed in Denmark.

The new SmartLine series includes the DirectBake Smart, a Direct Gas Fired (DGF) oven that easily accommodates a variety of baking needs. Additionally, the RotaMold Smart is a rotary molder capable of creating diverse shapes and intricate designs.

Both innovations utilize Bühler's advanced technology, ensuring reliability, versatility, and efficiency. The DirectBake Smart oven features stateof-the-art heat transfer technology, enabling the production of various baked goods such as molded biscuits, crackers, and marie biscuits. Its recipecontrolled burner system allows for

optimal operational settings and easy product changes.

The RotaMold Smart provides precision molding, producing biscuits with consistent shapes and sizes, and is capable of crafting a wide range of designs. This new product is also costeffective and tailored to the Indian market.

Bühler’s DirectBake Smart oven is part of a global development initiative aimed at designing and producing locally relevant products.

Prashant Gokhale, Managing

Director of Bühler India, noted that in today’s fast-paced world, conveniencedriven products like cookies and crackers are key growth drivers, and Bühler's technology offers competitive advantages.

Ajith Dharan, Head of Consumer Foods Business at Bühler India, emphasized the company’s commitment to meeting the rising demand with innovative and economically viable technology for both domestic and international markets.

Subscription form

Start-ups and young businesses in sub-Saharan Africa face a myriad of challenges, including lack of access to technology, expertise and networks to grow.

Sales/Marketing Purchasing/Supply

QA/R&D

Others

Applicant’s

At The Nest Africa, we are creating a collaborative facility with new product development labs, production and packaging kitchens and office space for use by start-ups and young companies to facilitate their innovations and growth towards becoming the next big thing. AND WE BELIEVE THAT CONNECTING THEM TO

• July 2-4, 2025 - Nairobi, Kenya

• October 14-16, 2025 - Lagos, Nigeria