Coca-Cola Nigeria limited unveils new packaging collection hub
IFFA 2025: AI Robotics and sensor tech
10 EVENT
Pro Plas Africa 2025
23rd Annual SAAFFI Seminar
12
INDUSTRY TALK
ELGi compressors reach South Africa
The future of smart printing
14
COLOURS & FLAVOURS
Mocha Mousse: 2025 Colour of the Year
Milky Maple: Flavour of the year 2025
Natural beverage colour innovations
2025 colour trends
Natural colours for fat-based applications
28 BAKERY
Showcasing nutrient rich premixes
High-end technology for confectionery solutions
Exploring the rise in bakery technology
Elevating food safety solutions
38
FLEXIBLE PACKAGING
Machines, knowledge and flexibility
Siyaka’s revolutionising packaging innovations
Presenting pioneers in packaging industry
Shaping the future of flexible packaging
44
CONVENIENCE FOOD PACKAGING
Ensuring safety in ready-toeat meals
Processing trends in convenience food packaging
46
BEVERAGE PROCESSING TECHNOLOGY
Effortless procurement of engineering components
Ensuring flawless bottle cleaning solutions
50
JUST VEGAN
Fluffy vegan marshmallows Veganuary insights
54
WHAT’S NEW
SA’s latest on-the-shelf products
A Kaleidoscope of Innovations
Iam excited share this year’s Pantone 2025 colour of the year – Mocha Mousse which also happens to be my favourite colour! This year, colour and flavour take centre stage as brands explore new ways to captivate the senses. The Pantone Colour of the Year, “PANTONE 17-1230 Mocha Mousse,” sets a warm and indulgent tone, perfectly aligning with consumer cravings for comfort and connection through rich tones and inviting flavours. Expect to see this cozy hue influencing everything from packaging to culinary creations, as brands embrace its emotional resonance, see page 14 for more. In the realm of baking, high-end technology is revolutionising the way artisanal doughs and pastries are produced. From precision fermentation to intelligent ovens with tailored baking environments, these innovations enable bakers to achieve greater consistency and creativity, read more on page 30. Don’t forget to mark your calendars for this year’s Propack Africa, taking place from 11-14 March at the Johannesburg Expo Centre, Nasrec, where you can explore these cuttingedge developments firsthand. Plus, the 23rd SAAFFI annual seminar promises to deliver invaluable insights and networking opportunities—an event you won’t want to miss.
Kelebogile (Lebo)
EDITORIAL
Editor: Kelebogile Nondzaba
+27 (0)78 175 9632
kelebogile.nondzaba@newmedia.co.za
Sub-editor: Gill Abrahams
Layout & Design: Tumi Kunene
Cover Image and current page: Courtesy of Imagine Art
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POSTAL ADDRESS
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2025 DIARY
March
Propak Africa
Johannesburg, South Africa
11 – 14 March
www.propakafrica.co.za
SAAFFI Conference
Johannesburg, South Africa 19 March www.saaffi.co.za
IFE London, UK 17 – 19 March www.marsdenexhibitions.co.uk
Prowein
Dusseldorf, Germany 16 – 18 March www.proexposervice.com
May
Natural & Organic Products
11 – 12 May London, UK www.naturalproducts.co.uk
Nampo Harvest Day
Bothaville , South Africa 13 – 16 May www.grainsa.co.za
Food Pack Africa
Kampala, Uganda 15 – 17 May www.mxmexhibitions.com
April
Packaging Innovations Birmingham, UK 2 – 3 April www.packagingbirmingham.com
Africa Dairy Summit (Virtual) Nairobi, Kenya 29 – 30 April www.africadairysummit.com
ULRICH ZUENELLI WINS THE ISM AWARD 2025
Ulrich Zuenelli, managing partner of Loacker and member of the third generation of the entrepreneur family Loacker-Zuenelli, is to be distinguished with the renowned ISM Award 2025. The ISM Award 2025 will be officially presented during the festive ISM dinner on the Sunday of the fair, on 2 February 2025. The distinction pays tribute to his outstanding commitment to the international sweets and snacks industry as well as his long-term contribution to the further development of ISM.
Ulrich Zuenelli has held various executive positions at the family company, Loacker, a leading global brand for premium wafer and chocolate specialities, since 1996. He began his career as Commercial Director of the second production plant in Heinfels, East Tyrol. Over the course of his career he took over responsibility for key areas, including FinanzenSchär AG, President of the Supervisory Board of Sweet Global Network e.V. and Vice Chairman of the ISM Task Force (AISM).
COCA-COLA NIGERIA LIMITED UNVEILS NEW PACKAGING COLLECTION HUB
The Coca-Cola System in Nigeria, comprising Coca-Cola Nigeria Limited and its authorised bottler, Nigerian Bottling Company (NBC), has unveiled a new packaging collection hub in Lagos to address waste management challenges. Speaking at the inauguration, Coca-Cola CEO Zoran Bogdanovic emphasized the company’s commitment to sustainability, stating that the facility aims to reduce waste by collecting and recycling packaging materials across Nigeria. According to the News Agency of Nigeria (NAN), the hub is a significant addition to the country’s plastics recycling infrastructure, with the capacity to process up to 13,000 metric tonnes of plastic bottles annually.
Bogdanovic highlighted that this investment would create jobs, support local communities, and reinforce Coca-Cola’s global sustainability goals. “This initiative aligns with our ambition to reduce packaging waste and emissions by increasing the use of recycled materials,” he said, adding that Coca-Cola aims to incorporate 35–40% recycled content in plastic, glass, and aluminium packaging while raising recycled plastic use to 35% globally.
President of Coca-Cola’s Africa Operating Unit, Luisa Ortega noted that the company has been integral to Nigerian communities for nearly 75 years. She emphasized CocaCola’s commitment to enhancing collection and recycling efforts through local and global partnerships.
“In addition to driving sustainability within the Coca-Cola System, this hub will serve as a key solution for plastic waste management,” Ortega stated. “It will facilitate PET collection, process materials into clean PET bales, and support recycled polyethylene (rPET) production through third-party partnerships.” The project has also garnered government support. Minister of Trade and Investment Dr. Jumoke Oduwole described the hub as a major step toward sustainability, economic growth, and environmental responsibility. She praised Coca-Cola’s investment as aligning with President Bola Tinubu’s vision for a self-sustaining and prosperous Nigeria. Lagos State Governor Babajide Sanwo-Olu, represented by Special Adviser on Circular Economy Mrs. Titilayo Oshodi, commended NBC for prioritising sustainability beyond profit-making. He noted that the facility would play a crucial role in reducing plastic pollution by serving as a central collection, sorting, and recycling hub. Over the last decade, the Coca-Cola System has injected over US$1.5 billion into Nigeria’s economy, driving growth, empowering communities, and advancing sustainability. With plans to double its investment rate, the system has committed US$1 billion over the next five years to strengthen its contributions further, provided a stable and supportive business environment is in place.
Source: www.foodbusinessafrica.com
His exceptional contribution to the further development of the sweets and snacks industry is being honoured by an international jury comprising of representatives from the industry, trade and science sector: “Ulrich Zuenelli is not only an excellent manager, he is also a valuable driving force for the entire sweets and snacks industry.
IFFA 2025: AI ROBOTICS AND SENSOR TECHNOLOGY
The meat and protein processing industry is facing major challenges. Pressure on prices, a wide range of products and the ongoing shortage of skilled labour call for efficient working practices if the industry is to remain competitive globally. Increasing automation and innovative technologies such as artificial intelligence and robotics represent potential solutions: they can boost productivity and cut operating costs. Under the motto ‘Maximum Performance’, the world’s leading trade fair for the meat and protein processing industry, IFFA - Technology for Meat and Alternative Proteins, will show what is already possible and demonstrate the course the industry needs to take in the future.
Automation is the name of the game in many branches of industry: it not only improves the performance of machines and systems but also helps avoid production interruptions and save energy and materials. In the food industry, for example, automatic product control and traceability is virtually mandatory to ensure a consistently high level of quality and meet strict legal requirements. It is also an ideal tool for tackling challenges such as rising costs and the shortage of skilled labour.
Process automation in the meat and protein industry ranges from raw material preparation with mixing and grinding, via processing with portioning, filling and moulding, as well as thermal processes such as cooking and cooling, to automatic packaging and intelligent logistics.
Innovative Sustainable Packaging Solutions
Plastic packaging plays a crucial role in South Africa’s supply chains, particularly in the food, beverage, and pharmaceutical sectors. While its durability and cost-effectiveness make it essential, the conversation around sustainability is reshaping the industry. At Pro-Plas Africa 2025, leading innovators will showcase cutting-edge solutions that are making plastic packaging more recyclable, reusable, and environmentally responsible. Consumers and businesses are demanding more ecofriendly packaging, and industry leaders are answering the call. From recycled materials to bio-based alternatives, ProPlas Africa 2025 will spotlight solutions that reduce environmental impact without compromising functionality.
Visitors will see live demonstrations of the latest sustainable technologies, including Adex Plastics & Machinery’s cutting-edge pouch-making system designed for recyclable materials. The company will launch the new MAMATA Vega 500SM pouch making system with the smallest carbon footprint in its category into the South African market. The machine enables quick changeovers and low process set-up wastages. The secret to the machine is the Opti Seal System which enables every seal on a pouch to be programmable in terms of seal time, seal pressure and temperature, something that has not been seen before, and enables companies to run polyethene structured pouches which are now 100% recyclable.
SUSTAINABLE INNOVATIONS
Pro-Plas Africa visitors will get to engage with professionals from leading sustainable plastics company Starlinger about its renown odour reduction technology that helps prevent
downcycling of plastic scrap. The technology permanently extracts unpleasant smells during the recycling process, ensuring high-quality, clean regranulate for reuse in the same application. Starlinger will exhibit its world class food-grade PET recycling technology for PET bottle-to-bottle and post-consumer plastics recycling. Visitors will be able to see the technology that is approved by various national and international authorities and is in use all over the world. The company will also exhibit the SPB filter module for starEX PP tape extrusion lines which allows processing of high shares of post-consumer recycled PP and CaCO3 while ensuring that the produced tapes meet all required properties for heavy-duty tape fabric.
Companies looking for sustainable rigid packaging solutions for the food industry will get to see the wide variety of thermoformed and die-cut containers from FSSC 22000 accredited Lovell Industries, including skillets, trays, punnets, clamshells, and tubs. These products cater to the growing food and beverage market and include a minimum of 30% postconsumer food-grade recycled PET. Lovell, alongside 85,000 other businesses from across the world, makes use of the Sedex platform to create a more socially and environmentally sustainable supply chain by managing, assessing, and reporting on sustainability performance.
"Consumers and businesses are demanding more ecofriendly packaging, and industry leaders are answering the call."
All the company’s production waste is recycled on-site and reused.
Pro-Plas Africa visitors will also get to see the unveiling of the new sustainable films range from IPAK Connect. The new Zeest and Tarmim films are part of the company’s sustainability initiative called Tajdid - an Urdu/ Arabic word meaning ‘Renew.’ The new Zeest packaging films are produced from recycled resin; PCR, PIR bioPP based. The Tarmim range are highly engineered films aimed to improve the recyclability of packaging materials based on mono material solutions.
NEW LAUNCHES AND INNOVATIONS
Other new product launches taking place at Pro-Plas Africa 2025 include Zibo Containers new Econo Meat Tray vacuum skin range which increases the fresh meat cut shelf-life by more than 20 days. The new range will be sealed on the company’s Italian modified atmosphere packaging machines for the packaging and presentation of meat in PET trays for retailer merchandising. The new Econo trays are aesthetically appealing, while the superb clarity of the tray promotes the visually fresh contents, heightening the foods customer appeal.
Sustainability of plastic packaging highlighted at Pro-Plas Africa 2025. Propak
ELGi compressors reach South Africa
Integrated Air Solutions delivers first ELGi high-pressure 35 bar compressors supplied outside of India to South Africa
Integrated Air Solutions has secured a landmark achievement with the supply of the first three ELGi 1200 – 500 35 bar high-pressure diesel air compressors outside the Indian market to two customers in South Africa. who hold several large drilling contracts in Southern Africa. As the exclusive regional sales and service partner for ELGi Equipment, Integrated Air Solutions has, over the past six years, established a solid reputation as a leading supplier of quality air solutions to mining, construction, engineering, cement, pharmaceutical, automotive, food & beverage, agri-processing, water well, and oil & gas exploration sectors in Southern Africa.
EXPANDING HIGH-PRESSURE SOLUTIONS
“When one of our long-standing customers, already operating two 24 bar ELGi compressors, needed a high-pressure unit, they turned to us for a machine that could meet their specifications,” says Wayne Jacobs, Managing Director of Integrated Air Solutions. “The timing was ideal, as ELGi had in fact recently launched its pioneering 1200 – 500 high-pressure 35 bar diesel air compressor, expanding its renowned and highly respected 28 bar range. We duly arranged for a build of the 1200-500 machine in ELGi’s factory in India. The word that ELGi has now officially entered the high pressure compressed air
arena spread quickly and we soon found ourselves requesting two more machine builds for a new customer.” Both customers hold significant drilling contracts across Southern Africa.
“The introduction of these pioneering high-pressure machines into Africa marks a significant milestone for both Integrated Air Solutions and ELGi and revolutionises deep drilling and Reverse Circulation (RC) drilling which are known for their stringently high demands and technical challenges,” asserts Jacobs.
Integrated Air Solutionswww.air-solutions.co.za
Mocha Mousse: Pantone colour of the year 2025
Explore the trending soft shade of brown and create the perfect balance between indulgence and health with a premium portfolio of natural ingredient solutions for the food, beverage and life science & nutrition industry.
Pantone’s Colour of the Year 2025, Mocha Mousse, introduces a soft and sophisticated shade of brown that resonates across industries such as fashion, design, food and beverages. This harmonious tone reflects consumers’ growing desire for comfort, joy and simplicity. At Döhler, we transform smart ideas and emerging trends into reality by leveraging natural ingredients, innovative technologies and tailor-made solutions that empower brands to create products truly aligned with their customers’ aspirations.
NATURAL COLOURS AND FLAVOURS
Based on science and advanced extraction processes, Döhler offers natural, sustainable, and E-number-free solutions to help brands capture the essence of Mocha Mousse. For this particular colour tonality, our Jasper Brown is a new addition to our natural colour portfolio. It serves as an ideal alternative to Caramel Colouring E150d/ Caramel Class IV for allergen-free and clean-label products, as it is derived solely from roasted corn. Complemented by gluten-free malt extracts and high-colour malt extracts, brands can achieve stable, vibrant browns without compromising on taste.
MOCHA MOUSSE IN FOOD & BEVERAGES
Mocha Mousse is more than just a colour; it’s a sensory experience. Classic flavour profiles such as honey, chocolate, coffee and nuts perfectly complement this earthy
ABOUT DÖHLER
Döhler is a global producer, marketer and provider of technology-driven natural ingredients, ingredient systems and integrated solutions for the global food, beverage and nutrition industry. Döhler is all about mastering sensory performance and nutrition. Being sustainable by nature, Döhler helps to nourish the world better: Good for people – Good for planet.®
Döhler’s ingredients are derived from natural raw materials. The comprehensive product portfolio of natural ingredients ranges from natural flavours, natural colours, natural health ingredients, a broad range of plant-based ingredients to ingredient systems and end-to-end solutions.
With more than 50 production sites, 75 offices and application centres, Döhler creates value for customers in over 160 countries. More than 9,500 dedicated employees, including 1,000 people in R&D, focused on science, technology and innovation are committed to making Döhler’s customers successful. “WE BRING IDEAS TO LIFE.” describes Döhler’s integrated and entrepreneurial approach to innovation. This also includes innovation services, market intelligence, advice on food safety and microbiology as well as sensory & consumer science. Döhler also runs its own venture unit with more than 85 active ventures. Smart ideas have a way of becoming great products.
tone, delivering moments of and nonalcoholic beverages to bakery, sweets and dairy products, aligning with Mocha Mousse’s concept of simple pleasures and luxurious comfort.
Create multi-sensory experiences with Döhler: Mocha Mousse isn’t just about its visual appeal – it’s about creating products that deliver irresistible taste, indulgent textures and healthier options. With Döhler’s expertise in Multi-Sensory Experiences and Nutritional Excellence, you can balance indulgence with health-consciousness by reducing sugar without sacrificing flavour. From natural flavours, bases, emulsions and pastes to fillings, toppings, syrups and coatings, Döhler provides versatile solutions to bring your product ideas to life.
ELEVATE YOUR PRODUCT PORTFOLIO WITH DÖHLER
Let Mocha Mousse inspire your next innovation. Combine this warm, inviting shade with natural flavours and premium ingredients to create unforgettable products that captivate your customers. Contact Döhler today to discover how we can help you incorporate the richness of Mocha Mousse into your portfolio, delivering a taste of indulgence that meets the needs of modern, comfort-seeking consumers. Döhler – www. Döhler.com
Milky Maple: Flavour of 2025
dsm-firmenich unveils ‘Milky Maple’ as the Flavour of the Year 2025, bringing comfort and connection with every sip and bite
Aharmonious blend of creamy milk and rich maple, ‘Milky Maple’ captures a global desire for warmth, indulgence and wellbeing in 2025. dsm-firmenich, a global leader in nutrition, health, and sustainable innovation, proudly announces ‘Milky Maple’ as its Flavour of the Year for 2025. This unique creation taps into two beloved trends: the creamy softness of milk mixed with the rich, natural sweetness of maple. The blended flavour provides a sense of calm and contentment and can be incorporated into a wide range of applications.
“Already popular in some regions, Maple is becoming a global flavour phenomenon.”
THE MAPLE MOVEMENT
Maple, long cherished as a North American dietary staple, is rapidly expanding its presence worldwide. Since early 2019, dsm-firmenich’s trend analysts have observed maple transcending geographic and cultural boundaries, gaining popularity as a versatile ingredient across Europe, Asia and beyond. Maple’s adaptability is evident as it moves beyond syrup to influence an array of culinary creations, from baked goods to savoury dishes. “Maple is evolving from a regional favourite to a global flavour phenomenon,” said Jeffrey Schmoyer, VP of Human Insights at dsm-firmenich. “Its ability to offer a feeling of cosiness and its versatility have driven its momentum across diverse cultures and cuisines.”
MILKY MAPLE’S RISE TO THE TOP
Maple as a flavour traces its roots back to the sap of select maple tree species - most notably the sugar maple - that flourish in
cool, northern climates. As a naturally derived ingredient, maple sap offers a unique sweetness with warm, earthy undertones, making it an attractive alternative to traditional sweeteners and an essential part of the ‘brown note’ flavour family. “Maple is going mainstream,” said Mikel Cirkus, senior director, Foresight & Design at dsm-firmenich. “Candy Cap Mushroom - a natural forest product with a distinctive maple aroma – is already prized by chefs as a flavouring for baked goods, ice cream, confectionery and even beer. This mushroom, part of the Milk Cap group, mirrors the appealing ‘brown note’ qualities of maple, satisfying consumer mood for food that is deeply entrenched in nature.”
The creamy allure of milk is also enjoying a surge in popularity, especially in Asia, where its smooth taste and texture provide a perfect pairing for maple’s sweetness. This growing trend underscores milk’s timeless ability to evoke nostalgia and simplicity, further reinforcing ‘Milky Maple’ as both a flavourful and immersive sensory experience.
THE ULTIMATE MILKY MAPLE MOMENT
Developing the ideal ‘Milky Maple’ flavour requires a combination of sweetness, creaminess and balance, and dsm-firmenich’s capabilities can be leveraged to create a delectable milky maple base. For example, TasteGEM® 3D Essentials technology can accentuate the natural sweetness of maple. For plant-based applications, SMART MILK flavours and DYNAROME® DA innovations expertly replicate the creamy, buttery taste and rich texture of traditional milk that perfectly compliments maple’s depth. Whether for dairy or plant-based innovations, dsm-firmenich’s advanced solutions can unlock the full potential of this versatile flavour.
What’s more, ‘Milky Maple’ closely aligns
ABOUT DSM-FIRMENICH
As innovators in nutrition, health, and beauty, dsm-firmenich reinvents, manufactures, and combines vital nutrients, flavours, and fragrances for the world’s growing population to thrive. With their comprehensive range of solutions, with natural and renewable ingredients and renowned science and technology capabilities, they work to create what is essential for life, desirable for consumers, and more sustainable for the planet. dsm-firmenich is a Swiss-Dutch company, listed on the Euronext Amsterdam, with operations in almost 60 countries and revenues of more than €12 billion. With a diverse, worldwide team of nearly 30,000 employees, the company brings progress to life™ every day, everywhere, for billions of people.
with the highly anticipated Pantone colour of the Year 2025 from Pantone. The worldrenowned authority on colour has named the shade ‘PANTONE 17-1230 Mocha Mousse’ as the top trending colour for 2025. With their warmth, richness and indulgent associations, both colour flavour point to a growing tendency for consumers to enjoy small, meaningful moments over the coming year.
“Milky Maple’ is an invitation for people to pause and savour a moment of pure warmth and decadence” said Maurizio Clementi, executive vice president of Taste, Texture, and Health at dsm-firmenich. “This flavour is a journey – and a gentle reminder of the joy, comfort and connection that can be found in simple pleasures.”
dsm – firmenichwww.dsm-firmenich.com
Natural beverage colours that shine throughout the shelf life
Alison Donaldson, technical sales manager for EXBERRY® by GNT, explains how to ensure success in soft drinks with colours made from fruit, vegetables, and plants.
To meet consumer expectations, beverages need to look great throughout the shelf life. This might explain why, in 2024, more than twice as many soft drinks launches in South Africa included artificial colours compared to natural ones.1 However, modern plantbased colours offer a consumer-friendly alternative that can provide similar levels of performance. With the right approach, it is possible to achieve a complete spectrum of vibrant shades in most beverage applications while maintaining the natural ingredient lists that consumers want to see.
STABILITY TESTING
At GNT, we verify our plant-based EXBERRY® colours’ performance to ensure solutions meet expectations every step of the way. When providing colours for newly developed products, we always recommend that manufacturers test their uncoloured beverage first. This is because in many cases its natural appearance will change over the course of the shelf life – which then has a knock-on effect on the performance of the colouring ingredients.
Once the base is known to be stable, we will use a range of accelerated methods to predict colour performance in a fraction of the real time. Decisions should be based on visual assessment using the correct light source for the point of sale. It is also important to consider how products may look when consumed – for example, at home or in bars.
Accelerated store-light testing: The Binder is used to control levels of light, heat and humidity and to create store-light conditions. This is suitable for a diverse range of beverage types.
Accelerated heat testing: A hotbox can also be used as a stress test to mimic hot warehouse conditions. This is suitable for evaluating outdoor vending or for quickly screening colour options within a short timeframe.
Chilled accelerated store-light testing: The chilled light chamber enables accelerated light stress (photodegradation) for chilled products stored at 2–5°C in a controlled illuminated setting.
Accelerated UV testing: Atlas testing provides an indicator of performance under extreme light stress. It is used principally for colour screening purposes and where UV/sunlight e xposure is of concern in the distribution channels.
“At GNT, we verify our plant-based EXBERRY® colours’ performance to ensure solutions meet expectations every step of the way”
STRESS FACTORS
The colour performance is influenced by a variety of internal and external beverage parameters. The different fruits, vegetables and plants used to create EXBERRY® colours also have their own technical considerations.
Some plant-based colours are affected by the pH of the base product. If parameters change in the beverage, so may its colour performance, so in these cases recipes may need to be tweaked to maintain optimal levels.
Some recipes contain the potential for ingredient interactions through vitamins,
minerals or flavours that will adversely affect the colours. Juice drinks can also suffer from browning. At higher temperatures under dark conditions, both ingredient interactions and browning can be accelerated.
Light can degrade colour performance, so manufacturers m ay need to limit exposure by reducing the shelf life, adding a larger label or using opaque packaging. Alternatively, they can increase the colour dosage, which delivers a deeper shade and provides more protection against light over the shelf life.
ENSURING STABILITY
At GNT, we make using plant-based colours simple. We can provide advice on the best raw materials to deliver the target shade throughout the shelf life, with our vast information bank helping us to predict performance.
We will then carry out accelerated stability testing based on the intended product use and analyse the results. Our extensive experience enables us to offer expert advice on any interactions and parameters that could impact on stability. Should it be required, we can then help to optimise recipes to minimise any changes throughout the product’s lifecycle.
Natural ingredients are becoming increasingly important in the modern market to ensure maximum consumer acceptance. Our plant-based EXBERRY® colours allow for vibrant, stable results in beverages while supporting 100% natural ingredient declarations.
*References: [1] Innova Database
The trends blend Oterra’s natural colour expertise, the company’s proprietary insights, input from trusted market partners, and inspiration from diverse global sources.
“We eat with our eyes first,” says Global Head of Marketing for Oterra, Vibeke Haislund. “Colour shapes how we think a food or drink tastes. But how does natural
Immerse Yourself in Oterra’s Vibrant Stream of Colours
Oterra, a leading producer of natural colours and colour solutions, has introduced its Colour Trends 2025 to inspire brands, marketers, R&D teams, and consultants to harness the power of colour like never before.
“We’ve created Colour Trends 2025 to empower our customers to create and revitalise their products with confidence.”
colour tap into the big mega-trends today like digitalisation, personalisation, health and wellness, and sustainability?
“Oterra has identified four trends that bring together these overarching mega-trends, natural colours, and consumer preferences to create expertly curated colour palettes that offer a visual guide to bring captivating food and beverage concepts to life.”
It’s the only one of its kind in the country to target decision makers in the manufacturing of food, beverages and their related industries. It o ers incisive and authoritative reports on all aspects of the process, from raw material sourcing, to manufacturing and packing, right down to the distribution and marketing of nished goods. FOOD REVIEW informs readers about the introduction of new ingredients, equipment, products and packing, and provides objective commentary on cutting-edge local and international market trends and issues.
Oterra’s Colour Trends 2025 showcases multiple ways to incorporate natural colour into food and beverage products, delivering inspiration across categories that resonate with consumer desires. Each trend offers a unique way to captivate consumers and enhance brand storytelling:
BEYOND GREEN
More than a promise: Consumers want action. This trend highlights environmental and social causes with a focus on authenticity and measurable impact. While green is the global colour of sustainability, Oterra suggests colour palettes of Earth tones, Straw yellow, and Sky blue to promote a broader, more diverse approach.
• Out of the Blue: Rules Are Meant to Be Broken: Bold, unexpected colour combinations challenge convention, delivering surprises that delight consumers and spark curiosity. How about Peculiar purple, Mystic magenta, or Radical green to wow more adventurous consumers?
• True Colours: A Spectrum of Wellness: Functional, better-for-you products that nourish the body and uplift the mind,
with personalisation that not only meets health needs but also elevates consumers’ emotional experience. Strong emotional colours such as Powerful red, Sunny yellow, or Cosy brown can match consumers’ moods and lifestyles.
• Natural Reality: Technology Meets Nature: AI has the power to reimagine possibilities, from novel flavour combinations to groundbreaking product ideas. But it’s the richness and authenticity of real food that brings these visions to life.
ABOUT OTERRA
Oterra is the largest provider of naturally sourced colours worldwide. Since our first colour launch in 1876, we’ve utilised the power of nature’s true colours and championed that natural is best. We continue to share our unrivalled expertise in colours for food, beverage, dietary supplements, and pet food to help manufacturers bring appealing products to consumers around the world. And we continue to empower our partners to meet the demand for safe, sustainable, and natural food on our journey together towards the natural.
“We’ve created Colour Trends 2025 to empower our customers to create and revitalise their products with confidence,” said Stella Munhoz, marketing manager at Oterra. “This isn’t just about colours—it’s about storytelling, innovation, and creating meaningful connections with consumers.”
SK CHEMTRADE
SK Chemtrade is a leading speciality ingredients distributor, focused on human nutrition, pharmaceuticals, nutraceuticals and performance materials. They source high-quality ingredients from prominent manufacturers globally, offering value-added technical support, including premixing, blending, formulation and testing. Their FSSC 22000 accredited facility in Cape Town offers bespoke product concepts and compounds to their valued client base. In 2019, they partnered with Barentz, a global leader with operations in over 70 countries. Together, they bring cutting-edge ingredient solutions to the Southern African food and beverage market.
Oterra – www.oterra.com
SK Chemtrade – www.skchemtrade.co.za
Superior Natural Colour Performance for FatBased Applications
CJP Chemicals, the local supplier of Vivapigments in South Africa, offers vibrant solutions for addressing challenges related to natural colours in fat-based mediums.
With the bakery industry’s shift towards more natural and health-conscious ingredients, Vivapigments is at the forefront, offering natural colour pigments developed by CAPOL. These pigments are increasingly used in the bakery sector to enhance both visual appeal and align with consumer preferences for clean label products.
Vivapigments highlights the importance of vibrancy, colour stability, and ease of use in naturally colouring compound coatings, frostings, or fillings. Traditional natural colours often face challenges such as hues turning grey, speckling, and fading. Additionally, demanding environments like high-water activity or fluctuating pH levels can lead to unwanted colour bleeding, diminishing product appeal over time.
MEET YOUR VISUAL EXPECTATIONS
Vivapigments offers a complete line of bright natural colour pigments, perfectly designed for fat-based media. Utilising patented microencapsulation technology with rice protein,
FAST FACT
Ideal for bakery and chocolate applications, Vivapigments dissolve only in sugar and fat/oil, not water.
“The encapsulation process used in producing Vivapigments offers more protection from light and heat than natural extracts.”
these pigments exhibit properties akin to lake pigments while remaining entirely natural. Their encapsulation ensures outstanding colour stability by reducing the risk of colour bleed and fading from light exposure. The unique particle shape presents easily dispersible powder and liquid solutions, consistently delivering a vibrant, homogenous colouring result.
INNOVATION IN INGREDIENTS:
Natural Colour Extracts: Vivapigments utilises colours derived from natural sources like turmeric, beetroot, and safflower. For example, turmeric imparts a yellow hue, beetroot provides red, and the recently introduced safflower-based yellow meets European Union regulatory standards for food colouring. These colours find applications in various bakery products, such as cakes, bread, and cookies.
Clean Label Alignment: With a growing consumer focus on transparency and ingredient origins, Vivapigments supports the clean label movement. The natural colours enhance visual appeal while satisfying health-conscious consumers’ preferences. Various Applications: Vivapigments’ adaptability allows them to be used across diverse bakery products.
BRIGHT SHADES
The encapsulation technique mitigates colour bleeding and fading risks, guar anteeing long-lasting vibrancy.
Encapsulation mitigates risk of colour bleeding & fading
INNOVATIVE INGREDIENT SOLUTIONS
Your first choice for speciality ingredients
CJP Chemicals is a proud supplier of Vivapigments® naturally sourced microencapsulated pigments
Natural
Kosher
Halal
Vegetarian
Vegan
Allergen-free
Aluminium-free
GMO-free
Complete line of bright natural pigments easily dispersible in fatbased or sugar-based solutions.
COLOURS
GUMMY APPLICATION
Vivapigments easily disperse, offering bright, opaque colours ideal for gummy bases. The encapsulation process used in producing Vivapigments offers more protection from light and heat than natural extracts. To reduce dispersion times, it is recommended to pre-disperse Vivapigments in:
• Fine Sugar
• Glucose Syrup
• Citric Acid
They also provide aqueous dispersions for those who prefer liquids. All gummies in the report were prepared using powdered Vivapigments pre-dispersed in fine sugar. The Vivapigments lineup provides a range of colours and can tailor solutions if existing options don’t meet specific needs. Dosages typically range from 0.1% to 0.5%, depending on the desired colour intensity and hue.
LIGHTFASTNESS OF CURCUMIN
After 22 hours of accelerated light degradation, Vivapigments’ curcumin shows 51% less degradation compared to regular curcumin extracts.
Spirulina extracts generally clump when exposed to heat as the protein denatures.
From the start, Vivapigments’ Spirulina disperses more effectively in gummy bases than traditional extracts.
After being maintained at 70 degrees Celsius (sufficient to keep gummy liquid) for 3 hours, Vivapigments showed no clumping and 45% less degradation compared to spirulina extracts.
Vivapigments offer a range of bright colours with enhanced stability over natural extracts.
Vivapigments continues to play a pivotal role in advancing the natural colourant landscape in the bakery industry. By focusing on superior colour quality, stability,
and consumer demand for naturally derived ingredients, these pigments present an impressive solution to the ever-growing market for cleaner, more vibrant bakery goods. As such, they empower bakers to not only meet consumer expectations but also to innovate creatively within their product lines.
DID YOU KNOW?
Vibrant Trends in F&B
Discover the latest innovations in colour and flavour trends shaping the food and beverage industry, perfect for modern connoisseurs.
In the ever-evolving landscape of food and beverage manufacturing, 2025 has ushered in a spectrum of exhilarating trends in colours and flavours. These tendencies are not merely responses to consumer preferences but are also shaped by broader cultural and environmental consciousness. As manufacturers strive to captivate and delight, let’s delve into the major trends that are painting our plates and cups with vibrant hues and delectable tastes.
COLOUR TRENDS:
Soft pastels and neutral shades: The calming shades of pastel, including the serene likes of ‘digital lavender,’ have made their way into a variety of products such as confectionery, ice cream, and beverages. These colours exude a sense of comfort and joy, doubling as visually appealing elements for social media enthusiasts who seek that ‘Instagrammable’ touch. Muted violet and languid lavender: This pair of shades epitomizes tranquillity and creativity. Their use in bubble teas and ice creams not only captures attention with a sense of calm but also aligns with contemporary design aesthetics that customers find comforting and appealing.
Warm, neutral tones: Evoking relaxation and homely warmth, shades akin to vanilla are making a comeback. They are particularly prominent in baked goods and beverages, resonating with the consumer’s desire for products that offer mental and emotional wellness.
Psychedelic and bold colours: On the other end of the spectrum, bold and vibrant hues
such as ‘Viva Magenta’ or lively oranges and teals express a spirited self-expression. These colours, associated with intensity and excitement, often complement bold and adventurous flavour profiles, offering both a feast for the eyes and the palate.
FLAVOUR TRENDS:
Floral and herbal notes: Delicate floral and herbal flavours, matching the pastel hues, are gaining popularity. They offer a sophisticated and natural complexity, elevating products to gourmet status.
ences that cater to open-minded and curious consumers.
Bold and playful: With bright colours come daring flavours, often deep and vivid. These combinations excite the senses and offer a playful culinary adventure, appealing to a sense of exploration.
Fusion innovations: As global boundaries blur, so do flavour profiles. Fusion flavours take centre stage, blending traditional with exotic, to provide unique taste experi-
“Today’s consumers are not just eating; they are experiencing. The blend of pastel comfort and psychedelic vibrancy mirrors their multifaceted lifestyles.”
Nostalgic reinterpreta tions: There’s a growing appetite for classics, reimagined in new forms and formats. This trend taps into a sense of nostalgia while appealing to modern sensibilities, providing comfort with a twist. Together, these evolving trends underscore a movement towards products that are as nourishing as they are visually delightful. The confluence of aesthetic appeal and bold flavour not only reflects consumer desires but also highlights an industry that’s continually innovating. Whether for the gram or the gastronomes among us, the food and beverages crafted today promise a multi-sensory journey that is both comforting and exciting. As the industry moves forward, it is anticipated that these trends will further mature, bringing with them even more innovation and creativity to the world of food and beverages. The future seems not only bright but deliciously vibrant.
FAST FACT
The global natural food colours market is expected to grow at a CAGR of 7.5% from 2023 to 2028, driven by consumer demand for clean labels.
Innovation in the bakery industry
INOXPA’s cutting-edge technology and custom solutions optimise quality, efficiency, and safety, positioning them as strategic partners in the bakery industry.
Both quality and efficiency are essential in the highly competitive bakery industry, and the ability to develop customised and innovative solutions has established INOXPA as a strategic partner. With solid experience gained from working alongside leading companies around the world, INOXPA provide cuttingedge technology to transform production processes, ensuring high standards regarding quality, efficiency, and food safety.
INOXPA have a wide range of solutions for the bakery industry and industrial baked goods sector that can be tailored to each customer’s specific needs. These cover from raw material storage and transportation through to precise ingredient dosing and advanced cleaning systems. Past experience provides the basis for developing turnkey projects such as:
Systems for solids: Storage silos, pneumatic transportation, scales and sieving machines. These solutions ensure dry ingredients are handled efficiently and safely, complying with standards such as ATEX.
Systems for liquids: Installations for dosing yeast and bread rework, and PIG product recovery systems.
“INOXPA have a wide range of solutions for the bakery industry and industrial baked goods sector that can be tailored to each customer’s specific needs.”
High-end technology and automation:
Skids adapted to Industry 4.0 requirements, guaranteeing more efficient and sustainable processes that can be integrated into a plant’s existing systems.
Adaptability and customisation are cornerstones for INOXPA. Performing tests and optimising processes at the pilot plant prior to implementation can shorten times and ensure a project is successful. Furthermore, a comprehensive after sales service is available to ensure installations remain operative throughout their useful life.
EXTENSIVE EXPERIENCE
Numerous successful projects support INOXPA’s achievements in the sector. Major multinationals trust in INOXPA’s comprehensive solutions that combine efficiency, adaptability, sustainability, and innovation, providing manufacturers with everything they need to deliver high quality products.
To access video, check out the Food Review Digimag.
materials means INOXPA can guarantee constant production. This is essential for tackling the increasing demand for bakery products prepared using efficient and sustainable processes.
CONFECTIONERY SOLUTIONS
Additionally, dosing systems also represent important solutions in the sector. A plant for handling solid and liquid products for confectionery production is one such notable development. INOXPA automated over 90% of the ingredient dosing process in this installation. This system includes pneumatic transportation, scales for solids, flowmeters for liquids, and microingredient stations. Automation ensures a high level of precision and speed when producing recipes, reducing human error-related risks and improving food safety. Furthermore, pneumatic transportation minimises potential explosive risk points and prevents critical ingredient heating, essential for maintaining product quality.
Technology for sourdough production: INOXPA develop customised complete installations for sourdough production to fit the customer’s needs. The installation of a sourdough production plant for a multinational bakery is just one notable example from INOXPA’s completed projects. The project combines innovative design with full automation, enabling precise control over critical parameters such as pH and acidity, which are essential for the end product quality. The plant includes preparation and fermentation reactors with 5,000 and 6,000 litre capacities respectively, as well as CIP cleaning and control systems. Being able to integrate advanced solutions such as temperature sensors and high quality
The future of baking: In a sector that aims to combine tradition and technology, INOXPA lead the way with solutions that mean companies can transform traditional processes into modern and sustainable operations. The focus on automation, sustainability and customisation lays the foundations for the future of a constantly evolving industry.
With projects ranging from sourdough plants to advanced dosing systems, INOXPA are clearly much more than a skid supplierthey are a strategic partner driving innovation and excellence in the bakery industry.
INOXPA – www.inoxpa.com
Rise in Bakery Technology
Explore how cutting-edge ingredients and advancements in equipment are revolutionising the bakery industry, meeting evolving consumer demands and production efficiency.
Both ingredient developments and advancements in machinery are driving transformation in the bakery sectors, ensuring bakeries meet consumer demands for both taste and health, while also optimising the effectiveness of their operations. This article delves into the trends shaping these changes, offering insights into a deliciously transformative future.
INGREDIENT INNOVATIONS
Gluten-Free and Alternative Flours: As more consumers seek gluten-free lifestyles, the adoption of alternative flours such as almond, coconut, and chickpea has gained considerable traction. These flours not only cater to gluten-sensitive individuals but also enhance the flavour and nutritional profile of baked goods, offering a rich tapestry of textures and tastes while maintaining health benefits.
Plant-Based Ingredients: The surge in veganism has catalysed the demand for plant-based ingredients. Items such as plant-based butter and egg substitutes are no longer niche, morphing into staple additions in bakeries that cater to a diverse demographic. These ingredients help replicate the texture and richness of traditional baked goods, without compromising on ethical standards or sensory appeal.
Functional Ingredients: The inclusion of functional ingredients like probiotics, fibres, and proteins is stepping up the health quotient of bakery products. These additives, often extracted from natural sources, serve dual purposes: maintaining traditional bakery delight while enhancing nutritional benefits that appeal to health-conscious consumers.
EQUIPMENT AND MACHINERY INNOVATIONS:
Automation and Robotics: With the integration of robotics in bakery processing, tasks such as mixing, shaping, and baking have experienced newfound efficiency and consistency. Automation has allowed bakeries
INDUSTRY CHALLENGES
Whilst innovation creates exciting opportunities, it also brings challenges. The adoption of advanced equipment requires capital investment and skilled technicians for maintenance and operation. Similarly, incorporating new ingredients often involves navigating supply chain variables and regulatory compliance. However, for those who embrace these innovations, the rewards—savings in processing time, energy use reductions, and expanded market reach—are significant.
to meet increased demand while controlling labor costs, all without sacrificing quality. Machines that manage precision tasks can work endlessly, ensuring consistency that was historically tough to achieve manually.
Energy-Efficient Ovens: In keeping with global sustainability goals, energy-efficient oven technologies have become more prominent. These ovens reduce energy consumption significantly while ensuring high-quality outcomes. In regions where energy costs are a concern, this innovation pays dividends, impacting both the planet and the bottom line positively.
Predictive Maintenance Solutions: The buzz around predictive maintenance technologies is tangible, mainly due to their ability to prevent downtime through the
anticipation of equipment failures. Tools like MECATHERM’s M-Care and ABI allow bakeries to optimize equipment performance by addressing potential issues before they escalate, ensuring uninterrupted production and minimising the impact on product supply.
Advanced Sheeters and Moulders: Improvements in the technology of dough sheeters and moulders have broadened what is possible within baking lines. Faster speeds and greater versatility mean a broader variety of dough types and shapes can be produced efficiently, accommodating everything from bread to pastries.
CONSUMER INFLUENCE AND MARKETPLACE TRENDS:
Bakery innovations today respond directly to the significant changes in consumer awareness and lifestyle choices. This is a market experiencing varied consumer preferences, demanding quality that is both experiential in flavour and aligned with health-conscious goals. For bakery operators, this demands a fine balance between traditional flavour profiles and new adaptations, requiring flexibility that only cutting-edge technology and novel ingredients can provide. As savvy consumers inspect ingredient lists and question production
methods, bakeries committed to transparency and efficiency are best positioned to win loyalty.
THE WAY FORWARD
In exploring the future, the bakery industry’s roadmap includes increasing investment in sustainable practices, where equipment automation can harmonize with eco-friendly initiatives. Ingredients, too, will likely see growing diversity as biotechnology opens new avenues for creating functional, abundant ingredients locally, lessening environmental footprints.
As we look ahead, the bakery industry stands at an intersection of tradition and modernity, driven by consumer demands for products that combine health, flavour, convenience, and sustainability. The integration of innovative ingredients and cutting-edge equipment is not just a glimpse into the future of baking but a present reality reshaping our culinary experiences.
The harmonious marriage of these elements speaks to a dynamic industry poised for even greater innovation.
Synercore proudly announces that Allmark Foods, its dry blending production facility in Hermanstad, Pretoria, has once again successfully achieved FSSC 22000 certification. This achievement underscores Synercore’s unwavering commitment to maintaining the highest food safety and quality standards in the blending and packing of dry blends for dairy, beverage, and bakery industries, to name but a few.
As consumer demand for safe and high-quality products continues to rise, Synercore remains at the forefront of the food industry through continuous improvement and adherence to global safety standards. The company’s comprehensive Food Safety Management System provides a strong framework to mitigate risks, enhance
operational efficiency, and meet the stringent requirements of global customers.
WHAT IS FSSC 22000?
FSSC 22000 is a comprehensive Food Safety Management System that is fully recognised by the Global Food Safety Initiative (GFSI). It consists of the following elements: ISO 22000:2018, ISO/TS 220021:2019, and Additional FSSC 22000 requirements (Version 6). This certification ensures Synercore’s compliance with internationally recognised food safety standards and best practices
“We take great pride in upholding worldclass food safety standards,” said Mariesa Vrey, Synercore’s group manager – Quality and E&S. “Our renewed Allmark Foods FSSC 22000
certification underscores our dedication to delivering safe and high-quality ingredients to our customers. This achievement reflects the hard work of our team and the robust processes we have in place to maintain food safety at every level.”
BENEFITS OF FSSC 22000 CERTIFICATION
• Enhanced Food Safety Management: A robust and internationally recognised system ensures product safety and quality.
• Competitive Market Edge: Compliance with global standards strengthens trust among stakeholders, customers, and consumers.
Synecore - www.synercore.co.za
The Future of smart printing
In the printing industry, impeccable quality and efficiency have long been the primary concerns. In addition to these two traditional poles, sustainability has added another dimension to this balancing act in today’s printing landscape. Modern print shops must maintain high standards of print quality, maximise productivity, and adhere to stringent sustainability requirements that often create inherent conflicts.
For instance, the upcoming EU Packaging Regulation (PPWR) mandates increased use of substrates containing high percentages of recycled materials. While essential for sustainability, these substrates pose unique challenges to inspection systems due to unavoidable material inclusions. Traditional inspection methods that rely on rigid, rulebased defect classification by characteristics
such as shape, colour, or contrast, often fall short of reliably distinguishing between acceptable material inclusions and genuine defects. This can result in unnecessary waste, undermining both productivity and sustainability goals.
AI-BASED DEFECT CLASSIFICATION
Artificial intelligence is revolutionising this process. EyeC’s AI-based defect classification introduces a groundbreaking approach that surpasses traditional rule-based systems. Rather than broadly categorising all similar defects under one label, such as “stains,” EyeC’s AI-driven system goes deeper, analysing each defect to uncover additional contextual information - the “why” behind its existence. This advanced process enables
the system to differentiate between defect origins and characteristics. For example, rather than lumping all stains into a single category, the AI evaluates whether a stain stems from a critical printing error or a harmless material inclusion. By examining the “error content” of each defect, the system determines its relevance and categorises it accordingly.
SAAFFI 23rd annual seminar count-down
SAAFFI presents its 2025, 23rd Iconic Industry Event for Flavour, Fragrance & FMCG Professionals.
The term “Fourth Industrial Revolution”, was coined by Klaus Schwab, founder and executive chairman of the World Economic Forum (WEF). Emerging technologies like artificial intelligence (AI), the Internet of Things (IoT) and robotics have begun to merge with the physical, digital and biological worlds and, thus, have revolutionised economies, industries and societies in the process. Sustainability in each of these areas has emerged as a key consideration.
STEAM POWER TO DIGITAL ERA
From steam power to the digital era, each industrial revolution has transformed society. The first industrial revolution marked the transition from hand production methods to machines fuelled by steam and water-power. It set the stage for the modern industrialised world. The second Industrial Revolution, powered by electricity and innovation, brought about mass production and the birth of the assembly line, dramatically reshaping industries and society. The third Industrial Revolution, or the digital revolution, ushered in the era of computers and the Internet, transforming how we communicate, work and live.
“From steam power to the digital era, each industrial revolution has transformed society.”
4IR - TRANSFORMING INDUSTRIES
In the Fourth Industrial Revolution, technology transcends traditional boundaries integrating digital, physical and biological worlds. The 4IR is transforming industries and enhancing daily life.
And even though the opportunities are immense, they also present challenges requiring global cooperation, ethical considerations, and a commitment to inclusive
growth. As we navigate the fourth Industrial Revolution, our collective action will shape an inclusive, sustainable future.
INTERACTIVE WORKSHOP
The hands-on Workshop will invite participants to explore the concept of Triangles in the creation and application of Flavours and Fragrances. This session is sure to leave all participants informed, motivated and challenged (and even a little entertained!)
The face-to-face full-day event will be held on Wednesday 19th March 2025 at The Canvas @ Riversands, Fourways, Midrand.
There are opportunities to win generous prizes, with numerous networking opportunities with exactly the right “crowd”.
For the last 23 years, the annual SAAFFI seminar has every year, attracted around 200 key personnel drawn from a wide range of companies both in the flavour & fragrance sector, and from FMCG companies (who are users of flavours and fragrances), as well as academics, consultants, regulators, raw material suppliers and anyone interested in the fascinating world of fragrance and flavours. The day offers a valuable learning and networking opportunity to people in management, sales, marketing, technical, procurement, R&D, applications, operations, and tertiary level students.
INSIGHTFUL AND INSPIRATIONAL
The SAAFFI 23rd annual seminar is an industry event for every serious flavour, fragrance, food, beverage, cosmetic and FMCG professional – simultaneously offering a day of fun, insight and inspiration! There is even the promise of a jam-packed goody bag for each delegate. Sponsorship opportunities are offered to those organisations who want their name associated with this prestigious event. Full credit and exposure will be given to all sponsors in all seminar communication.
THE 2025 ANNUAL SAAFFI SEMINAR IS THEMED GLOCALISED AROMATIC FUTURES –Sustainable 4IR Solutions for a Thriving Flavour & Fragrance Sector.
The full-day programme features an impressive line-up of international and local speakers, a hands-on workshop, an inspiring motivational presentation, and a networking cocktail event. This year’s programme aims to demonstrate that 4IR is not just about technology; it is about how we envision and build our shared future, specifically in the flavour, fragrance and related sectors.
International and local Speakers will address topics including:
• Greenshoots: A glimpse of sustainable development 5 minutes – 50 years ahead for the Southern African Development Region
• A practical view of the IFRA/IOFI Sustainability Carter
• Blending traditional wisdom with modern research to shape the future.
• Flavour Trends – Global and local developments to watch
• Fragrance Trends - International factors influencing Fragrance Trends?
• Understanding the Complexities of biodiversity-based value chains
• International, Regional and National Policies to get the Sector moving and to keep it Growing!
A Student Panel drawn from local academic institutions, will highlight some of the exciting research being carried out by our very own youthe for our very own industry.
To access video, check out the Food Review Digimag.
Machines, knowledge and flexibility
Billy Goodman, managing director of Cama North America, takes us through the multiple facets of a successful shelf-ready packaging project – from design concepts, through machine choice and on to end-of-use recycling
We all take it for granted in the supermarket, but shelf-ready packaging hides myriad features and capabilities, all of which must be balanced to deliver the best possible outcomes for suppliers, machine builders, producers, vendors and, of course, the end consumer.
Packaging equipment specialists need to combine functionality, aesthetics, and sustainability and then bundle them into a concept that delivers ease of packaging, ease of disassembly/unpackaging, maximised visual appeal, brand championing, and optimum sustainability. It’s a science test, an engineering project, an art form, a materials study and a marketing exercise all rolled into one.
MULTIPLE DESIGN CONSIDERATIONS
But what makes good shelf-ready packaging? It’s not just what you see on the shelf, it’s the machine builder’s domain expertise and packaging design capabilities, coupled to multiple styles of advanced packaging technologies, all of which must be bought together under a holistic viewpoint of the entire product and packaging lifecycle.
Indeed, the developmental process is not simply ‘start to end’. Instead, packaging designers and machine suppliers must look both backwards and forwards along the value chain to ensure that all stages and functions are fulfilled in the best way possible. A feature or choice at one stage can affect another much further down the line, so all possibilities need to be considered. This development process is never a straight line.
Our packaging-design team is recognised globally for its innovative, eye-catching and functional ideas. A free service – that is part of the full capabilities package – it has helped some customers reinvent their marketing concepts, and saved other tons of materials and costs, while delivering stronger packaging that weighs less than the format it replaces.
SUSTAINABILITY FROM THE OUTSET
Right from the outset, you need to consider the very end. With sustainability and reduced materials use so high on the agenda, you always need to keep one eye on the fate of any of the packaging you create. Will it be reused or recycled? This immediately defines the scope for the material selection, not just in terms of type, but also the amount.
The next step is to consider the product being packaged. What shape it is, what’s it made of, is it fragile, does it have any strange requirements, how does it need to be presented? Any one of these can have a profound effect on the packaging design and the type of packaging technology deployed. For this reason, you need to look at companies that offer a broad range of packaging formats, not just variations on a
“Our packaging-design team is recognised globally for its innovative, eye-catching and functional ideas.”
theme, which you may have to license.
WIDE CHOICE OF PACKAGING TECHNIQUES
You need to factor in machine capabilities too. Some products, counts, presentations, and packaging styles are suited to top loading, others to side loading. You must also think about multi-flavour packages –with multiple in-feeds – or even bypassing, for bulk packaging and buffering. Look for a supplier that offers a wide range of technologies, machines and styles, otherwise you will find them trying to adapt you to their limited array of machines and capabilities, rather than them adapting their machines to your specific products and precise packaging needs.
DIGITALLY OPERATED, DIGITALLY CONNECTED
In this regard Cama is a world leader in its deployment of Industry 4.0 technology and splits its capabilities into five primary pillars:
• Digital Twin & simulation, virtual commissioning
• Digital Twin & augmented reality
• Smart devices, connected machines and system integration
• Edge computing, data analysis and connectivity
• Machinery predictive maintenance
The Digital Twin & simulation, virtual commissioning include advanced tools for marketing and sales, estimates and demonstrations of complex systems, project risk reduction through feasibility studies, and reduced development time for software programming and commissioning. The digital twin and process simulations can also be shared with marketing and, of course, with the customer and then exploited for virtual commissioning and FAT procedures.
Packaging Innovations Drive Success
Siyaka is revolutionising the packaging industry with its innovative solutions, earning recognition at the prestigious 2024 Gold Pack Awards for cost-efficient, high-quality printing.
In the AfriStar Produced in Africa Awards category, Siyaka’s Mauritius facility was awarded a silver medal for Tennis Doubles 125g biscuits for providing a printing solution that halved the lead time, ensuring production and cost efficiency whilst providing high quality graphics. The company provides printing prowess with affordability gains.
TECHNICAL EXPERTISE IN PACKAGING
Jessica Busa, head of special projects at Siyaka, explains that this type of direct food packaging requires technical knowledge to prevent odour migration, especially with high-absorbing biscuits. Such packaging necessitates ensuring a minimal oxygen transmission rate, high product integrity and shelf
life, a perfect seal and fast drying inks that don’t risk permeating through the substrate. Siyaka’s technical product development team sourced the specialized raw material required and collaborated with their experienced Quality Control department to ensure the highest quality product was created.
Although the criteria of award-winning
products include the excellent application and execution of new, innovative and creative packaging, another topic that the judges look for is the green impact to the supply chain. Due to the faster WIP period, specialised inks and curing methods, Tennis Doubles improved energy saving and efficiency. Siyaka also received finalist awards in the Non-Perishable Foods category for the Bakers Choc-O Break 125g wrapper and Whispers 200g bag.
INNOVATIVE DESIGN TECHNIQUES
In each packaging design, the focus at the forefront is providing sophisticated ideas with simple solutions. The cost of the Bakers Choc-O Break wrapper was reduced by eliminating an entire colour station and allowing the metallised swirl effect to emerge from the existing substrate metallisation, upon which a screen of purple ink was laid over. By careful opening of the fonts, change to sequence colours, incorporating high-definition plates and ensuring an optimal level of press control was maintained a sharp text and high-quality
graphic product was achieved. For the Whispers bag, Jessica reveals that the print was sandwiched between two clear BOPP layers – this specialist material enables seal initiation temperature at low heat.
The judges praised the use of one high-opacity white ink pass instead of double white, the restructure of the substrates, adhesives and curing and corona treatments
“Siyaka also received finalist awards in the Non-Perishable Foods category for the Bakers Choc-O Break 125g wrapper and Whispers 200g bag.”
that yielded a cost-effective and ‘gravure quality’ result. Both process re-engineering initiatives focused on providing a product that best suited each customers vision, reduced costs, and enhanced quality and visual appeal.
Siyaka - www.siyaka.net
Pioneers in the packaging industry
Since their establishment in 1946, Fuji have been at the forefront of packaging machine production.
From humble beginnings wrapping caramels, candy and chewing gum, Fuji were the first company in the packaging industry to apply electronic controls and develop packaging robotics.
CONTINUOUSLY EVOLVING PRODUCTS
Their major product line, the horizontal pillow wrapping machine, has continued to evolve since the first model. Continuous improvement to models AI, AII, AIII, AVI, and AVII has been achieved by adding ever more sophisticated electronic controls. Even now Fuji seeks to continuously improve packaging speed, shorten maintenance time, reduce energy consumption, and strengthen usability and sealing.
In addition to the horizontal pillow wrapping machines, Fuji have upgraded their peripheral equipment to fit the needs of a modern market and product evolution.
PRODUCT-SPECIFIC PACKAGING
Depending on the type of item packaged, Fuji
Packaging machines can supply particular functions that suit product characteristics. For example, chocolate products may require a machine that cools the product during the packaging process, preventing melting. Hard candy products may require a system that lowers the humidity to reduce stickiness. With Fuji’s wealth of experience in product packaging there is a broad selection of automatic feeders and machine options that support a wide range of product requirements. Fuji offer in-depth knowledge and expertise to help you package products to your exact specifications and requirements.
Flexible packaging for food and beverages, where sustainability, convenience, and customisation drive transformative trends.
As the food and beverages manufacturing industries forge ahead from 2024 and 2025, flexible packaging is undergoing significant advancements. Driven by consumer preferences for convenience and sustainable solutions, manufacturers are innovating to meet these demands.
Sustainability and eco-friendly solutions: Sustainability has become pivotal in flexible packaging, with a strong focus on reducing plastic usage and integrating biodegradable and recyclable materials. As consumers and regulations push for more eco-friendly options, companies are innovating to minimise environmental impact while maintaining functional benefits.
CONVENIENCE AND PORTABILITY
The busy lifestyles of consumers have amplified the demand for portable and convenient packaging, especially for on-the-go consumption. Flexible packaging’s adaptability to single-serve and portion-controlled formats makes it a preferred choice, catering to modern consumer habits efficiently.
Customisation and personalisation: Brands are leveraging flexible packaging to provide customised and personalised solutions. This approach not only enhances brand appeal but also deepens consumer engagement, offering a unique and interactive experience through bespoke designs and packaging innovations.
E-commerce and home delivery: With the surge in e-commerce and home delivery
services, flexible packaging must ensure durability and protection. Packaging must withstand shipping challenges, maintaining product integrity and safety, which reinforces the need for robust yet flexible materials.
Advanced barrier materials: Employing advanced barrier materials in flexible packaging is an emerging trend to extend shelf life and preserve the quality of food and beverages. These materials protect against moisture, oxygen, and other environmental factors, ensuring product freshness and consumer satisfaction. Therefore, the flexible packaging industry is set to transform the food and beverages sector, aligning closely with the ever-evolving needs of today’s consumer.
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Convenience Food Processing Trends
Discover the latest trends in convenience food processing, where consumer demands for ease, health, and sustainability continue to drive industry transformation.
As the food and beverages manufacturing industries press forward into 2024 and 2025, convenience stands at the forefront of innovation. With heightened consumer expectations for quick, healthy, and sustainable options, manufacturers are reimagining processes and products to meet these evolving demands. Here is a closer look at the key trends shaping the landscape of convenience food processing.
INCREASED DEMAND FOR CONVENIENCE
Amid busy lifestyles, convenience has emerged as a primary factor in consumer food choices. Millennials and Gen Z are particularly inclined towards products that save time without sacrificing quality or freshness. This demand has driven the growth of ready-to-eat meals and snack options that are both nutritious and easy to prepare. Responding to consumer concerns about contamination and food safety, there is a surge in demand for packaged fresh foods. These products offer the dual benefits of extended shelf life and convenience. Packaging innovations, including informative labelling, play a critical role in ensuring transparency and consumer trust.
HYBRID HARVESTS
Sustainability in agriculture is becoming more intertwined with technology. Hybrid harvesting—combining traditional farming with modern technology—delivers benefits for consumers, farmers, and the environment. This integration supports the production of high-quality, sustainable products that reduce environmental impact while maintaining nutritional integrity. Technology integration: Tech-savvy consumers and progressive manufacturers are embracing technology’s role in the food industry. AI and other technological advancements contribute significantly to food processing, offering improvements in efficiency and product insights. Nonetheless,
FAST FACT
Over 60% of consumers are willing to spend more on convenient fresh food options, reflecting a significant shift in shopping preferences.
while grocers optimistically see financial benefits, some consumers remain cautious, emphasising the need for transparency in AI applications.
HEALTH AND INDULGENCE BALANCE
Consumers today juggle the dual desire for health and indulgence. Hence, there’s a rising focus on foods that offer both nutritional value and rich flavours. This balance influences new product developments and marketing strategies, positioning food products as both a dietary
“Navigating between health and indulgence, today’s food consumers expect their convenience choices to deliver both wellness and sensory satisfaction.”
choice and a culinary experience. With increasing disruptions in global supply chains, a push towards sustainability and local sourcing has become more pronounced. Manufacturers are turning towards local ingredients, offering an array of new flavours and product offerings that encourage consumers to explore and trust new origins. These trends represent a transformative phase in food processing, informed by consumer demands for products that provide convenience without compromising on health or ecological impact. The emphasis on sustainable practices and local sourcing not only addresses environmental concerns but also caters to a growing consumer preference for knowing the provenance of their food.
In conclusion, the convenience food processing sector is primed for growth and innovation, striving to meet the evolving needs of today’s consumer for fast, healthy, and eco-friendly options. The trajectory of the industry is set to further align with technological advancements and sustainability initiatives, paving the way for a future where convenience, taste, and consciousness coexist harmoniously.
Ensuring safety in ready-toeat meals
In an era demanding transparency and safety, Bizerba leads with cutting-edge food-to-go traceability solutions, ensuring efficiency and compliance.
In the rapidly evolving food production landscape, consumer demands for transparency, safety, and efficiency are more pressing than ever. Bizerba, an industry leader in integrated solutions for weighing, slicing, and labelling technology, has emerged as a pivotal player in ensuring that food-to-go items remain safe, compliant, and traceable from production to consumption. With stringent regulations such as HACCP, IFS, and FSMA, food manufacturers are pressured to meet high standards for quality and safety. Bizerba provides comprehensive solutions that not only address these demands but also enhance operational efficiencies across the production process.
PRECISION AND COMPLIANCE
Bizerba’s dynamic checkweighers stand at the forefront of portion control, ensuring precise filling and compliance with weight regulations. Their systems, capable of processing up to 400 packages per minute with accuracies up to ±0.1 grams, allow manufacturers to optimise material usage and minimise waste. This precision is crucial in maintaining consumer trust and complying with regulatory standards. Bizerba’s technologies offer food manufacturers “an edge in consistency, compliance, and consumer satisfaction.”
These checkweighers not only enforce accuracy but are designed with robust construction to withstand the challenging conditions of food processing environments, ensuring long-term reliability and seamless integration into existing systems.
“At Bizerba, traceability means more than compliance—it means delivering peace of mind to consumers and partners alike.”
TRACING EACH INGREDIENT’S JOURNEY
Central to Bizerba’s solutions is their advanced traceability technology. By utilising unique QR codes and 2D barcodes, they offer end-to-end visibility across the supply chain, crucial for maintaining transparency. The BRAIN2 software system supports real-time data collection and analysis, enabling manufacturers to track each product batch, ensuring swift responses to any quality control issues. This not only aids compliance with stringent regulations but ensures consumer confidence in product integrity and origin. Another critical component of Bizerba’s approach lies in its state-of-the-art contamination detection technologies. Their X-ray and metal detection systems function as fail-safes against contaminants as minute as 0.6 mm, be it metal fragments, glass shards, or dense plastics. Systems like the XRE-D Pro and iMD Pro epitomise reliability, fortifying brand reputation and reducing the risk of costly recalls. These systems ensure that incidents of contamination are reduced and can be swiftly dealt with to preserve the integrity of food products in the market, safeguarding both the consumer and the brand’s reputation.
INNOVATIVE PACKAGING SOLUTIONS
Properly sealed packaging epitomises freshness and consumer trust. Bizerba’s SealSecure system inspects seals for anomalies such as air pockets or contaminants that could compromise quality. By preventing defective products from reaching consumers, they bolster quality control measures. This robust inspection is complemented by their LabelSecure vision system, ensuring label accuracy and regulatory compliance, particularly in allergen information, reducing the risk of misinformation reaching consumers. Beyond safety and efficiency, Bizerba’s commitment to sustainability is evident in its innovative approaches such as their linerless CleanCut label system, which eliminates traditional backing materials, curbing waste and supporting eco-friendly practices in the industry. This aligns with the growing global emphasis on environmental sustainability, benefitting manufacturers and eco-conscious consumers alike .
By integrating cutting-edge technology with rigorous safety protocols, Bizerba supports manufacturers in enhancing efficiency and maintaining the highest safety standards. Whether through precision weighing, advanced traceability, or comprehensive contamination detection.
e-mail – sales-za@bizerba.com
Telephone – 011 745 1940
Bizerba – www.bizerba.com
Stainless Steel components enhance food safety
BMG’s team of fasteners specialists advises food and beverage plants to invest in components that are manufactured in food-compliant materials, like Stainless Steel, for highly-specialised and safety-critical applications in food manufacturing and preparation.
“The BMG team is committed to making sure industry operates safely and efficiently at all times. Care is taken by companies to maintain pristine hygiene standards during food and beverage manufacture, storage, packaging and transportation,” says Maryna Werner, BMG’s Fasteners Sales Manager. “Through BMG’s assistance with careful and accurate product selection, correct installation methods and appropriate care of equipment, substantial savings can be made in reduced maintenance costs and minimal downtime. Apart from the supply of necessary engineering consumables and components, industry requires ongoing maintenance and refurbishment services, to ensure efficient productivity in all industries, including food and beverage production.
“We work closely with our customers to ensure that each plant is well-prepared to maintain full production. BMG’s solutions for the food and beverage sector extend from processing, where raw ingredients are transformed, to packaging, where products are enclosed and protected for safe distribution. Advantages of using Stainless Steel components, like fasteners, include corrosion and thermal shock resistance, durability, resistance to powerful cleaning detergents and the ability to withstand a wide temperature range – from cooking to freezing. Added to this, food is untainted by non-toxic Stainless Steel components.”
Most manufacturing equipment is held together by critical bolted joints. According to BMG specialists, the reasons why bolted joints normally fail, are spontaneous bolt loosening and slackening. Bolted joints in food processing, are constantly subjected to external forces, which results in spontaneous loosening, due to vibration and dynamic
BMG’s
securing system is based on advanced wedge-locking technology, designed to safely secure bolted joints that are exposed to severe vibration and dynamic loads in extreme conditions. This advanced system improves personal safety, reduces the risk of lost production or material damage due to bolt failure and also lowers maintenance requirements
“Advantages of using Stainless Steel components include corrosion resistance, thermal shock durability, and resistance to powerful cleaning detergents.”
loads. The BMG team recommends the use of the Nord-Lock bolt-securing system which ensures a safe and reliable bolting solution that also saves time and money due to less maintenance and reduced downtime.
BMG’S NORD-LOCK BOLT SECURING SYSTEM
BMG’s Nord-Lock bolt securing system –which is also available in Stainless Steel - is based on advanced wedge-locking technology, designed to safely secure bolted joints that are exposed to severe vibration and dynamic loads in extreme conditions. This advanced system improves personal safety
and reduces the risk of lost production or material damage due to bolt failure. NordLock enables bolts to be easily removed during maintenance procedures, but resists the loosening effects of vibrations and dynamic loads.
The Nord-Lock range of securing washers is the only brand on the market that currently displays the CE quality mark of approval from leading global authorities. The prestigious CE marking is certification that these wedgelocking washers adhere to stringent safety and quality regulations required in many industries. BMG’s engineering solutions ensure customers deliver on food safety and environmental and energy-efficient initiatives, through the supply and support of components for light materials handling, belting products, gearboxes, motors and variable speed drives (VSDs), bearings, seals and gaskets, power transmission components, valves, tools and equipment, as well as fasteners, food-grade lubricants and maintenance chemicals.
DID YOU KNOW?
Did you know that BMG’s Nord-Lock bolt securing system is the only CE-marked brand on the market, ensuring compliance with stringent global safety and quality standards?
Nord-Lock bolt
Squeaky Clean & No Residue?
Vega showcases precise pressure that ensures flawless bottle cleaning.
Before glass bottles are filled with a beverage, they undergo a thorough cleaning process to ensure they are free from contaminants. This process involves multiple stages, starting with the bottles being fed into the system and filled with caustic water in the basin of the washing facility. This initial stage removes all coarse dirt and contamination. Subsequently, water at varying temperatures is sprayed into the bottles via high-pressure nozzles to eliminate any remaining dirt and caustic solution. To maintain optimal operation, precise pressure and level measurements are critical. The level in the basin is hydrostatically monitored, and the pressure in the supply line to the basin and in the water pipeline to the rinsing nozzles is measured.
During this process, various sets of data are needed, including pressure and point level measurement tasks at the basin and pipeline. Here, special challenges include limited space and the need for an instrument that provides accurate readings despite process temperature and is lye-resistant.
In challenging and complex process conditions, VEGA instrumentation excels. The VEGABAR 28 is a versatile pressure transmitter with a ceramic measuring cell suitable for measuring gases, vapours, and liquids up to 130 °C. It includes hygienic connections, a universal connection for hygiene adapters, and easy integration into control systems through IO-Link communication. The VEGABAR 38, another universal pressure transmitter, offers an on-site display and 3-button operation, high plant availability, and similar integration capabilities. Also, the VEGAPOINT 21 is a compact capacitive limit switch for detecting water-based liquids, with a low-cost design, small installation dimensions, and easy integration into control systems. Installing VEGA products in the bottle cleaning process is designed to be simple and efficient, minimising downtime and ensuring seamless integration into existing systems.
The VEGABAR 28, VEGABAR 38 and VEGAPOINT 21 can be installed using
threaded connections (from ½”) or hygienic connections. The universal connection G1” for hygiene adapters simplifies the installation process, and the small installation dimensions make it perfect for confined spaces. VEGA instrumentation offers convenient wireless setup and diagnostics features for configuring the sensors using a smartphone, allowing for quick and easy adjustments without the need for physical access to the sensors. The sensors are equipped with a coloured 360° status display for monitoring their operational status at a glance, providing real-time feedback on
DID YOU KNOW?
To maintain optimal operation, precise pressure and level measurements are critical.
“The VEGABAR 28 is a versatile pressure transmitter with a ceramic measuring cell suitable for measuring gases, vapours, and liquids up to 130 °C.”
ABOUT VEGA
VEGA is known for its long history of innovation and is recognised as a global leader in the field of measurement technology. VEGA is dedicated to precision and reliability, and its customised solutions have had a positive impact on businesses worldwide, improving processes, efficiency, and quality standards. VEGA’s sensors and instruments are known for setting new benchmarks in accuracy, durability, and performance, driven by a commitment to excellence.
the sensor’s condition and ensuring prompt detection of any issues.
The use of these VEGA ensures precise pressure and level measurements in the bottle cleaning process, providing reliable performance even in challenging conditions such as limited space and exposure to caustic solutions. Their easy integration into control systems and hygienic design makes them ideal for maintaining high standards in the beverage industry. With VEGABAR 28, VEGABAR 38, and VEGAPOINT 21, beverage manufacturers can achieve reliable and efficient cleaning processes, ensuring high standards of hygiene and safety.
The secret to fluffy vegan marshmallows
Imagine sinking your teeth into a perfectly fluffy marshmallow that melts in your mouth. What’s the secret behind these irresistible plant-based treats? It’s not magic - it’s Syndeo® Gelling, a clever blend of natural ingredients that’s transforming vegan food creation.
APlant-Based Dream Come True: For years, gelatin dominated the marshmallow world, but it wasn’t exactly vegan-friendly. That’s where Syndeo® Gelling comes in - a 100% plantbased alternative. Not only does it mimic the texture and stability of gelatin, but it’s also completely free from allergens, GMOs, and animal products. This means everyone - from vegans to those with dietary restrictionscan indulge guilt-free.
GUM ACACIA: VEGAN’S CHOICE
One of the key ingredients in Syndeo® Gelling is gum acacia, a natural gum derived from the sap of the Acacia tree. These trees, native to Africa - particularly Sudan and the Sahel belt - have been used for centuries in food, medicine, and even art. Gum acacia, also known as gum arabic, has long been valued for its thickening, emulsifying, and stabilising properties. Its ability to enhance texture
“One of the key ingredients in Syndeo® Gelling is gum acacia, a natural gum derived from the sap of the Acacia tree.”
without altering flavour makes it a prized ingredient in both traditional and modern food applications.
Gum acacia’s plant-based origins make it a perfect fit for vegan food production. It is harvested without harming the trees, making it a sustainable and ethical choice. This aligns with the values of the vegan community, which prioritises cruelty-free and environmentally friendly ingredients.
BRAGAN INGREDIENTS SUPPLIERS
Bragan Ingredients sources its gum acacia from Alland & Robert, a globally recognised expert in natural gums. Alland & Robert’s focus is on acacia gum, a dried exudate derived from two varieties of Acacia trees. Used in food products for centuries, acacia gum is found in thousands of everyday products due to its versatile functional properties. It is particularly valued for being 100% natural and plant-based, making it an ideal ingredient for vegan applications. With exports to over 70 countries, Alland & Robert complies with international certifications and maintains a strong commitment to sustainability. The company collaborates with a large network of raw material suppliers, ensuring high-quality natural gums and tailored customer service. Their research & development team provides
unmatched expertise through a dedicated applications laboratory and partnerships with internationally recognised universities. Additionally, Alland & Robert actively supports corporate social responsibility initiatives, promoting ethical sourcing, lowcarbon products, and community support programmes in Africa.
MARSHMALLOWS REIMAGINED
Syndeo® plays a crucial role in perfecting
Images: Supplied by Bragan Ingredients
the texture and structure of vegan marshmallows. It ensures they have the same airy, bouncy quality as their traditional counterparts while remaining completely plant based. This innovative ingredient provides stability, helping marshmallows hold their shape while maintaining their soft, melt-in-your-mouth consistency. Additionally, it extends shelf life naturally, eliminating the need for artificial preservatives. Its excellent water-binding properties help marshmallows retain moisture, preventing them from becoming too dry or brittle over time. Furthermore, Syndeo® supports even aeration, allowing for a uniform texture that creates the perfect fluffy bite every time. Whether used in large-scale production or homemade recipes, Syndeo® delivers the perfect balance of fluffiness and durability that makes vegan marshmallows just as delightful as their traditional counterparts.
WHY IT MATTERS
Consumers today want more than tasty food - they want sustainable, ethical, and cleanlabel options. The demand for vegan treats has surged in recent years, with research showing that plant-based product sales have grown significantly, driven by health-
conscious consumers and those seeking cruelty-free alternatives.
Syndeo® aligns with these consumer insights by offering a natural, plant-based ingredient that enhances both texture and shelf life without the need for synthetic additives. As more people embrace plantbased lifestyles, food manufacturers must innovate to meet these evolving preferences. By incorporating Syndeo®, companies can confidently produce high-quality vegan marshmallows that appeal to modern shoppers who prioritise both taste and transparency. Beyond food applications, supporting ingredients like gum acacia also promote sustainable agriculture. Many acacia farmers in Africa rely on gum arabic harvesting as a crucial source of income, contributing to economic stability and environmental conservation. By choosing plant-based solutions like Syndeo®, and consumers alike support sustainable sourcing and ethical food production.
Gelling, thickening, stabilising, and binding prope rties.
Veganuary: A Global Movement
Veganuary is a worldwide initiative encouraging people to embrace a plant-based lifestyle each January.
Veganuary is a global phenomenon and an annual healthy new year’s campaign that encourages people to remove animal products from their plates for the month of January. The organisation has been growing steadily every year since its inception, running for the first time in 2015. In 2024, more than a decade after it was founded, the initiative announced its largest recorded audience, with 1.8 million sign-ups worldwide. What began as a simple idea from a British couple has by now grown into one of the most successful global movements for dietary change, nutrition education and consumer-driven food systems transformation. With increased participation at every cycle, Veganuary 2025 promises to be its most successful run yet.
SOUTH AFRICA JOINS VEGANUARY 2025
ProVeg South Africa is the official national partner of the Veganuary campaign for January 2025, offering a free guided Veggie Challenge programme for 31 days of plant-based eating and encouraging all South Africans to participate in a month-long journey towards improving their wellbeing.
Surveyed participants from 2024 showed that 81 percent of respondents have maintained a dramatic reduction in their animal product consumption. Nearly two-thirds of people who have continued to eat a fully vegan diet by the six-month milestone and have experienced improvements to their health reporting; increased energy for 59 percent,
FAST FACT
Going vegan has never been easier. For those in South Africa seeking the convenience of a take-away meal during their Veganuary experience or at any time: ProVeg has ranked popular fast-food franchises for their plantbased friendliness.
improved mood for 57 percent, better skin for 54 percent and 48 percent of participants indicated a desired change in body weight. Notably 58 percent of respondents said Veganuary helped them to make more sustainable food choices and 55 percent said it helped them to make healthier food choices.
“What began as a simple idea from a British couple has by now grown into one of the most successful global movements for dietary change, nutrition education and consumerdriven food systems transformation.”
CELEBRITY ENDORSEMENTS AND INFLUENCERS
Major international celebrities have endorsed Veganuary as its ambassadors including Billie Eilish, Woody Harrelson, Joaquin Phoenix, Paul McCartney, Evanna Lynch, Alicia Silverstone, Mayim Bialik, James Moore, Peter Egan, cricket coach Jason Gillespie, strength athlete John Machin, strongman champion Patrik Baboumian, and chefs Hugh Fearnley-Whittingstall, Ainsley Harriott, Kwoklyn Wan, Freya Cox and Giuseppe Federici - to name a few. In Southern Africa; The Fry’s Family Food Co. director Tammy Fry actress Ann Juries May, Zimbabwean vegan chef Nicola Kagoro, food blogger Amber Timm, wellness coach Anastasia Scoulelis, UCT Professor David Bilchitz and influencer Garth Tavares are all among the local cohort of high-profile Veganuary supporters.
KEY FINDINGS:
Participation and Adherence: Approximately 80% of participants reported maintaining a
VEGANUARY 2024 SIX-MONTH SURVEY RESULTS
Veganuary, the global movement encouraging people to try veganism for the month of January, has seen substantial growth and interest worldwide. This report explores the results of a survey conducted six months post-Veganuary 2024, exploring participants’ adherence, challenges, and motivations.
vegan diet at least half the time since January.
Motivations: The top reasons for joining Veganuary included health benefits (60%), environmental concerns (40%), and animal welfare (30%).
Challenges Encountered: The most common challenges faced by participants were lack of convenient vegan options (70%) and social pressures (50%).
Health Aspects - Many participants noted improvements in their overall health, with 55% reporting higher energy levels and 45% noticing improved digestion.
Environmental Impact - A significant portion of participants (60%) reported feeling more environmentally conscious because of their participation. The awareness about the environmental impact of dietary choices was highlighted as a critical motivator for sustained adherence.
Social Dynamics - Navigating social situations remained a challenge for 50% of the participants, who cited difficulties due to lack of understanding from peers and limited options at social gatherings.
Conclusion - The Veganuary 2024 survey reveals a positive trend towards increased adoption of plant-based diets, driven primarily by health, environmental, and ethical motivations. However, addressing the challenges of convenience and social acceptance remains essential for greater adherence and satisfaction among participants. This is intended to provide insights into the behaviours and perceptions of those who took part in Veganuary 2024, aiming to influence future initiatives and support systems for new and returning participants.
Proveg South Africa – www.proveg.org
NUTRITIOUS OMEGA-3 RICH B-WELL PRODUCTS
From heart-healthy oils to creamy spreads, B-well’s versatile range takes centre stage in standout recipes like the Super Sunshine Smoothie, Sushi Sarmie Bites, and Butter Chicken & Peas Pasta. These dishes are quick, easy, and perfect for keeping the whole family happy and nourished. What’s more, through the help of a registered dietician, every dish is packed with the good stuff your kids need to grow strong and healthy.
“Cooking with your kids not only teaches them essential life skills but also creates memorable family moments,” says Lunique Theunissen, Brand Manager for B-well. “Research indicates that children who cook are also more likely to make healthier food choices and involving children in meal preparation can significantly benefit their health. Back-to-School doesn’t mean you have to go back to the grind of preparing the same boring meals. We really want to make mealtime planning fun, engaging and interactive for the whole family and our products are crafted to offer healthier, tastier options that save time while ensuring the family can enjoy balanced, nutritious meals.”
B-well products are rich in Omega-3 and made from 100% GMO-free canola oil, offering a nutritious and delicious foundation for familyfriendly recipes.
NUY UNVEILS FIRSTEVER PERLÉ WITH A FRESH LOOK BOLINGER CHAMPAGNES SPARKLE
Nuy Wine Cellar has launched its first-ever Perlé wine, the Nuy Winery Rosé Moscato Perlé, accompanied by a vibrant new look for its Inspiration range.
Christo Basson, Nuy’s Cellar Master, describes the Rosé Moscato Perlé as a wine that embodies summer in a glass, with its delicate pink hue and fine, dancing bubbles. It delivers a semi-sweet palate with layers of flavour: rose petals, white Turkish delight, and refreshing hints of lemon and elderflower. Notes of litchi and soft, ripe prunes add depth and intrigue, while the gentle fizz rounds off a crisp and clean finish.
This versatile wine is perfect for various occasions. Enjoy it chilled as an apéritif, paired with light summer salads, chicken dishes, or charcuterie boards. For adventurous palates, it complements mild curries beautifully. Its semi-sweet nature also makes it an excellent partner for brunch or desserts.
Queen Victoria of Britain first fell in love with Champagne Bollinger in 1884 when a London wine merchant introduced her to it. She was so impressed that she awarded “Bolly” with the first Royal Warrant of Appointment, a prestigious honour that has been continued by each monarch since.
In December 2024, His Majesty King Charles III upheld this revered tradition, making Bollinger the longest-standing Champagne House to maintain the royal endorsement. The announcement coincides with the 140th anniversary of Champagne Bollinger continuously holding the Royal Warrant and, to date, it is the only Champagne House to hold such a prestigious honour and lengthy tenure. To celebrate its latest accolade, Bollinger is partnering with the Queen Elizabeth Scholarship Trust (QEST), a charity that supports British artisans. Together, they will launch a craft competition
in 2025. QEST scholars are invited to design a bespoke piece that will be showcased in a new boutique hotel, currently under development in Aÿ. This initiative serves as a testament to the enduring spirit of craftsmanship that has defined Champagne Bollinger for nearly 200 years.
Each glass offers a taste of French elegance and the British Royal Family’s ongoing tradition - a rich history that continues to captivate the globe, including enamoured Champagnelovers on our own shores.
