DA I RY F O O D
Growth and agility underpins activity in Africa Iberchem has announced that it will expand its presence in the South African market by joining Iberchem, Scentium and Versachem under a new name: Iberchem South Africa. Maryke Foulds looks at what this venture will bring to the industry.
T
he announcement comes two years after the group acquired 70% of Versachem, a company specialising in
food colourants and seasonings. The group recently bought the remaining 30%, thereby fully integrating Versachem’s activity into the group’s portfolio. All three divisions will be temporarily accommodated in Versachem’s current offices in Pretoria until a new location is found. Scentium creates bespoke flavours for beverages as well as for sweet and savoury products while Versachem specialises in the production of food seasonings, dustings and colourants. With the expertise of all three combined, the group is well-positioned to service not only the local but also the export
QUOTE:
market, creating work opportunities and earning foreign currency for South Africa. Iberchem South Africa is managed by Quentin Questiaux, who joined the company in May this year. Questiaux is well-known in the African market, with a proven track record in the flavour and fragrance industry. In the coming months, Iberchem South Africa will gradually welcome new members to Iberchem and Scentium. “We are looking to expand our equipment to be even more
food and beverage market to reformulate
autonomous and agile with shorter delivery
with low and no-sugar variants and
times of projects. Our biggest strength
meet consumer health demands without
would be the laboratory that was developed
compromising on taste. This situation is
to perfectly respond to the needs of our
expected to keep going and even more so
local clients,” he enthuses.
as a result of the COVID-19 pandemic.
A key focus for the company this year is
“Every year, the Iberchem Group welcomes dozens of interns into its laboratories, allowing them to complement the academic training they have received in class. For some of them, their experience evolves into a full-time job. Year after year, the Iberchem Group exceeds the minimum percentage of employees with disabilities required by law. We believe that every job has its learning process and that everyone deserves to be given the same chance” - Iberchem South Africa MD Quentin Questiaux
“Botanical ingredients like herbs
the expansion of its sensory library. It is an
and spices are innovations but are also
ongoing process as taste trends evolve and
highlighted for their health qualities,
change. “We rely on thousands
primarily less sugar and vitamin
Concerning growth on the African continent, he is optimistic. “Iberchem
of fragrance and flavour
and fibre additions. This can
South Africa is the result of substantial
references, all made available
help brands to capitalise on
investments that fall into an even larger
to our clients. If what we have is
growing consumer interest
expansion plan by the Iberchem Group on
not exactly what they’re looking
in natural and better-for-you
the African continent. Overall, it confirms
for, our teams of specialists are
products,” he notes.
the tremendous growth potential we see
at their disposal to fine-tune
The experience-seeking
in the market. We wish to support and
the selected reference until
consumer is looking for unique
be part of this growth, offering speed
we find the exact profile they
and quirky flavours, such as
to development, production, supply,
were looking for. In my opinion,
banana & chocolate or coffee
affordability, and the ability to supply both
having an extensive library is
& caramel. These flavours take
small and large volumes to service a broad
you into a sensory journey
spectrum of customers. I am confident
support that goes with it is
that can intrigue consumers
that this news is only the beginning and
even more important.”
in-store and encourage impulse
that shortly we will be making more
essential, but the technical
Quentin Ques tia
One of the biggest trends and areas
ux
purchase.“Substitute products must be
of growth Questiaux predicts is that of
equally qualified in taste to not lose the
reduced sugar products with a clean
consumer’s attention. Working in artificial
label – especially in beverages. “The sugar
sweeteners or natural flavours is a challenge
backlash continues to put pressure on the
for the sector.”
26
Food Review | September 2020
announcements,” he concludes. •
Iberchem – www.iberchem.co.za
