T RENDS • INGRED IEN T S • T ECHNOLO GY 2022 Powered by South African journal for food and beverage manufacturers
Trends in plantbased meat alternatives
Dairy-free ingredient innovations
CRAFTING FOOD. INSPIRING CHANGE.
we have 25 years of experience in Alternative Proteins
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C ontents
2022 T R E N D S • I N G R E D I E N T S • T E C H N O LO G Y THE TEAM EDITORIAL
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Editor: Tennille Aron
News Top drivers for flexitarians
+27 (0)73 995 5599
The country’s first plant-basedfriendly fast-food franchise ranking
tennille.aron@newmedia.co.za Layout & Design: David Kyslinger ADVERTISING
Top food brand invests in South African plant-based food company
Sales Executive: Anita Raath +27 (0)82 976 6541 anita.raath@newmedia.co.za
plant proteins into meat and seafood analogs
12 Fresh solutions for all your vegan needs
14 Defining and certifying
Sales Executive: Carla Melless
vegan wine
+27 (0)83 260 6060 carla.melless@newmedia.co.za
10 Technology for converting
5
The new plant-based alternative to deli meats
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Leading the way in plant-based meat alternatives
Sales Executive: Candida Giambo-Kruger +27 (0)71 438 1918 candida.giambo-kruger@newmedia.co.za CIRCULATION Circulation Manager: Felicity Garbers +27 (0)21 701 1566 felicity.garbers@newmedia.co.za PUBLISHING TEAM General Manager: Dev Naidoo Group Account Director B2B: Johann Gerber Production Controller: Mandy Ackerman Art Director: David Kyslinger JOHANNESBURG OFFICE Ground floor, 272 Pretoria Avenue Randburg, 2194 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published by New Media, a division of Media24 (Pty) Ltd. MANAGEMENT TEAM MANAGING DIRECTOR: Aileen Lamb COMMERCIAL DIRECTOR: Maria Tiganis STRATEGY DIRECTOR: Andrew Nunneley CHIEF FINANCIAL OFFICER: Venette Malone
All aboard the vegan train!
Ed ’s not e
W
ith many consumers moving towards flexitarian diets, the vegan and plant-based food and beverage sector
HEAD OF HR: Ruth Shogoe
is currently enjoying exponential growth. According to a 2021
CEO: MEDIA24: Ishmet Davidson
Bloomberg report, the alternative meat products retail sales is set
HEAD OFFICE
to grow from $4.2bn in 2020 to $74bn by 2030. With this increase
8th floor, Media24 Centre, 40 Heerengracht, Cape Town 8001
in global demand for meat alternatives comes an increase in the
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opportunities for food and beverage manufacturers to create novel
Tel: +27 (0)21 406 2002
products in this space. To help you on your product development
www.newmedia.co.za
journey, this issue of Just Vegan has all the latest ingredients and innovations in the plant-based sector. Discover the new technology, tools and techniques for creating delicious plant-based alternatives that rival their meat counterparts.
Just Vegan is published by New Media Views expressed in this journal, other than where specifically stated, are not necessarily those of the publisher. The editor welcomes for publishing consideration news items, press releases, articles and photographs relating to developments in the vegan industry. No responsibility is accepted should contributions be lost.
Enjoy the read
Tennille Aron Just Vegan
3
News
Top drivers for flexitarians Sustainability and health concerns are driving consumers to plant-based meat alternatives, but the taste experience of these products continues to fall short, according to research carried out by Kerry, the world’s leading taste and nutrition company. In 2022, Kerry carried out research with over 1 500 consumers across four countries – the US, UK, Australia and Brazil – to uncover sensory expectations around plant-based burgers and cheese-alternative slices. The research found that flexitarians, the key consumer group driving the growth of plant-based, are more critical of products versus vegan and vegetarian consumers. While sustainability is a top driver, consumers are unwilling to compromise on taste and seek products that are as close as possible to the taste experience of animal products. The research uncovered the main drivers across key markets as well as the attributes that consumers seek when purchasing plantbased burgers. Kerry’s research uncovered the following: • A total of 60% of UK consumers started eating plant-based products because they are considered “healthier” and 76% will buy a plant-based burger described as “authentic chargrilled-tasting”. • 63% of US consumers started eating plant-based products because they believe plant-based is “better for the planet”. A total of 80% of US consumers are likely to buy a plant-based burger that is “rich and savoury”. • 51% of Australian consumers continue to buy plant-based due to a better environmental impact, with 78% expecting a burger that caramelises and browns during cooking to be delicious. • In Brazil, the benchmark is making beef burgers from scratch and seasoning to their liking. A total of 67% of Brazilian consumers continue to buy plant-based because they are committed to improving their own (or their family’s) overall health.
ProVeg SA releases the country’s first plant-based-friendly fast-food franchise ranking ProVeg South Africa recently assessed the plant-based offerings available at South Africa’s top fast-food franchise restaurants for the period ending February 2022. “While the ranking report highlights a few franchises that do have good plant-based options, the biggest takeaway should be the numerous opportunities available to those franchises that don’t have any as well as opportunities for local food manufacturers who can supply the franchises with these plant-based alternatives,” said Donovan Will, ProVeg South Africa country director. In the top-six spots were Kauai, Spur Steak Ranches, Panarottis, Burger King, Simply Asia, and Steers, with other beloved franchises like Nando’s, RocoMamas and KFC trailing behind. In total, 23 fast-food franchise restaurants were assessed based on varied criteria, centred largely around the number of plant-based items available on their menus. Worldwide, there has been a notable positive shift in consumer perception towards plant-based eating. This has caused exciting responses from all types of food producers and service providers who are scrambling to innovate, produce and serve plant-based foods to cater to the growing plant-based market. The results of this ranking indicate that there has been definite growth and inclusion of plant-based options by some of South Africa’s top fast-food chains. It must also be acknowledged that more independent brands, such as Kauai and Simply Asia, have done well in leading the movement towards including plant-based-friendly items on their menu. Furthermore, the performance of large chains like Spur, Panarottis and Burger King indicates that fast-food restaurants do have the capacity to successfully include plant-based options on their menus in South Africa. Therefore, there are definitely many opportunities for plantbased food manufacturers in the country.
Tiger Brands invests in South African plant-based food company Tiger Brands’ Venture Capital Fund has made its first investment in Herbivore Earthfoods, a Cape Town-headquartered woman-founded business specialising in the manufacture and sale of plant-based and vegan products, a global market forecast to grow to over $162bn by 2030. Together with co-investor Secha Capital, an early-stage impact private equity firm, the Tiger Brands Venture Capital Fund has become a minority shareholder in the business, which is co-run by founder Chanel Grantham, and Davey du Plessis, Herbivore Earthfoods director. “In line with global trends, consumers in South Africa and across the continent are driving increased interest and desire for a wide range of plant-based products. Herbivore’s innovative and tasty meat and dairy alternatives have gained significant traction. This is a compelling opportunity, and we are very proud to back innovative entrepreneurs and we are inspired by the team’s underlying desire to improve eating habits and change the current food system for the better. “Our partnership with the Herbivore team will involve leveraging each other’s combined strengths to achieve their growth strategy and 4
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to push the boundaries of an affordable and healthy alternative product offering to consumers,” says Barati Mahloele, Venture Capital Fund director, Tiger Brands. Herbivore Earthfoods was founded in 2014 by Grantham with the aim of making healthy, plant-based foods accessible and affordable in South Africa. The company’s product line includes dairy-free milk alternatives and desserts, confectionery and protein alternatives. “At Herbivore we see plant-based as the future of food, and we pride ourselves on being at the forefront of plant-based food innovation in South Africa. More consumers are becoming aware of the benefits of a plant-based diet. Our goal is to give our consumers more plant-based options that are tasty and affordable,” says Grantham. The Tiger Brands Venture Capital Fund was launched in mid-2021 with the aim of driving growth for Tiger Brands by investing in innovative businesses based in sub-Saharan Africa that offer healthier eating options in line with the latest consumer movement towards health and nutrition, snackification and economical food options.
Gudne ss
Putting the Gudness back into deli cold cuts
G
udness is an innovative plant-based alternative to conventional deli meats exclusively developed and produced in South Africa. The base ingredients are soy
and pea protein. These products are completely egg, dairy and meat free, making it totally suitable for both vegetarian and vegan diets. The motivation for launching the range is to offer an option to flexitarians who take part in events like Meat-Free Mondays or just want to consume less meat for health, religious or animal welfare reasons. Gudness is delicious on a sandwich, in an omelette, pasta or just to enjoy as an anytime snack. It is manufactured in a HACCPcertified production facility. It’s available nationwide in selected Checkers, Pick ‘n Pay, Spar, Food Lovers Market and independent plant-based delis. For more information and to find your nearest stockist, please visit us online. Gudness – https://www.gudness.co.za/
INNOVATIVE INGREDIENTS SOLUTIONS! Transglutaminase Pea Protein Soy Protein Pectin Carrageean Native Starch
Fibres Cocoa Powder Natural Flavours Vegan Cultures Vegan Probiotics Natural Antimicrobials
ORCHEM (PTY) LTD.
South Africa Branch of REDA Chemicals Durban 031 100 8040 Johannesburg 011 465 6353 management@orchem.co.za
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5
y wa he t g n i Lead The Fry Famil y Food Co.
in plant-based meat alternatives
As the leading plant-based food brand in South Africa, The Fry Family Food Co. know a thing or two about what consumers want. From small beginnings, the brand now supplies eager vegans, vegetarians, and flexitarians with tasty meat-free alternatives across the country and globally, and remains one of the drivers of plant-based innovation in many markets. To learn more about the growing consumer demand in South Africa, Just Vegan caught up with Fry’s global brand lead, Tammy Fry.
Q
FIRST A LITTLE HISTORY - WHY WAS THE FRY FAMILY FOOD CO. FIRST
FOUNDED? My parents started the business from our humble kitchen table in Durban just over 30 years ago. My dad was an avid meat eater,
Fry’s Global Brand Lead: Tammy Fry
but had given up meat because my mom and I (both vegetarians from birth) had convinced him to. However, like most meat eaters who are reducing the meat on their plates, he craved the taste and texture of meat. He was also looking for ways to make sure the family had nutritious,
quality (and tasty) alternative protein options. My parents both experimented with making plantbased sausages and burgers until they got it right. The products were always meant to be just for us, but they got such great responses from friends and family they decided to explore selling them. Here we are, 30 years later with 40 plus products in multiple countries.
Q
HOW HAS THE COMPANY’S PRODUCT OFFERING CHANGED
OVER THE LAST FIVE YEARS? With the increase in demand, has come an increase in the variety of brands and products. This is fantastic because, of course, it has helped make plant-based eating mainstream and grow the concept of flexitarianism. However, competition is a lot fiercer than it was five years ago, so we must be a lot more in-tune with what consumers want. We have to make sure our products are hitting the taste and texture mark, and we have to make sure we are as available in as many retail outlets as possible.
Meet the entire Fry Family
6
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Award winning plant-based burger, brought to you by South Africa’s leading plant-based food brand
Available from leading food service distributors
WWW.FRYFAMILYFOOD.COM
The Fry Famil y Food Co.
Q
IN 2020 FRY’S JOINED LIVEKINDLY COLLECTIVE, A COMPANY ON
TRACK TO BECOME ONE OF THE BIGGEST
Q
WHY DO YOU THINK MORE CONSUMERS ARE OPTING FOR
PLANT-BASED MEATS SUCH AS CHICKEN
PLANT-BASED FOOD COMPANIES
ALTERNATIVES?
GLOBALLY. THEN A YEAR AGO, THE
Consumers are a lot more aware
COLLECTIVE FORMED A JV WITH RCL
now of what impact their food
FOODS. HOW HAS THIS IMPACTED FRY’S
choices have on not only their
IN THE SOUTH AFRICAN MARKET?
family’s health, but also the
The JV with RCL FOODS formed
environment. Plus, with the growth
LIVEKINDLY Collective Africa,
of the category in most markets,
which essentially is a highly
consumers have so many more
experienced team of marketing
options to choose from, making it a
experts whose mission is to grow
lot easier to swop the meat for
the category across sub-Saharan
plant-based. There is also growing
Africa. They are doing this with a
awareness in South Africa around
few of the LIVEKINDLY Collective
the impact of non-communicable
brands (not just Fry’s). Through the
diseases like diabetes and other
JV, Fry’s and the other two brands
issues like gout and high
(Oumph! and LikeMeat), we
cholesterol. One of the ways these
now have access to RCL FOODS’
issues can be tackled is through a
extraordinary network, allowing us
well-balanced diet that has less
to grow. We are all on a mission to
meat and more plant-based foods
make plant-based the new norm.
like fruits, vegetables, good carbs,
Q
and quality plant proteins. WHILE THERE HAS BEEN A LOT OF CHANGE, I’M SURE MUCH
HAS REMAINED THE SAME. IS THERE A PRODUCT THAT CONTINUES TO BE FRY’S
Q
DO YOU THINK THE PLANT-BASED MOVEMENT WILL CONTINUE TO
GAIN MOMENTUM IN THE NEXT FIVE
BEST SELLER?
YEARS?
Our Chicken Style Nuggets are
Definitely. Plant-based eating
always our champions. They
or eating less meat is the only
continue to astound the most
sustainable way in the long run.
skeptical of meat eaters. We
I predict more and more brands,
use our nuggets in most of our
retailers and food service outlets
sampling projects because they
putting energy into better and
are so tasty, so meaty and so
better products.
easy to prepare. Essentially, Fry’s does snacking well, which is great because our research has shown us that parents
Q
HOW DO YOU ENSURE YOU’RE CATERING TO CONSUMER
DEMAND?
feeding fussy kids are looking for
A lot of research, some intuition
healthier options that are easy,
and a little bit of trial and error.
tasty, and convenient. We have
We also listen to what consumers
used these learnings to drive our
want and we take learnings
new product development with
from other countries and adapt
a couple of exciting options just
as needed. Hayley, my sister,
launching in the UK and Australia
is still hands on in the R&D of
and likely to launch in SA in 2023
Fry’s products and works closely
(watch this space).
with the rest of the NPD team at LIVEKINDLY Collective to make sure we are ahead of the game
8
Just Vegan
The Fry Family Food Co. when it comes to raw materials,
dad was a stickler when it came
find local raw materials and
flavours, nutritional values – so all
to product quality. He knew what
produce more locally.
our new products and product
he wanted and would often spend
upgrades are driven by world
days researching raw materials
class technology.
or engineering new machines for
Q
our factory to make sure he could IS IT IMPORTANT FOR PLANTBASED MEAT BRANDS TO APPEAL
TO FLEXITARIAN AND OMNIVORE CONSUMERS? HOW DOES FRY’S TRY TO DO THIS?
produce the quality he wanted.
Q
Q
WHAT MAKES FRY’S DIFFERENT TO OTHER PLANT-BASED MEAT
BRANDS ON THE MARKET? What makes us different is our story. We really are a family
HOW DO YOU PREDICT THE
business that was started as a
MEAT-ALTERNATIVE MARKET WILL
way to feed ourselves – three
CHANGE OVER THE NEXT FIVE YEARS?
decades ago when very few
Today’s plant-based consumer is
Growth, growth, growth.
people knew what it meant to be
predominantly a flexitarian one
Mainstream focus. Plant-
vegetarian (let alone vegan). The
who is choosing to eat meat-free
based meats in all the chilled
business is now second generation,
a few times a week. I believe
sections of all the retailers.
but all our food is still taste tested
that Fry’s has always catered
Plant-based meats that are
by the kids and we genuinely
for these consumers. When we
even closer to taste and texture
would not make anything we
first launched 30 years ago, a
of animal meat. Cheese,
would not be willing to feed our
large portion of our consumer
butter, and milk alternatives
own families. This is why we are
base were families temporarily
that knock your socks off. And
still non-GMO, and we work hard
cutting out meat and dairy for
a huge focus on nutritional
to make sure our product quality is
religious fasting reasons. In those
values and local production.
one of the best in the business.
early days we didn’t have the
The more demand there is, the
THE
Buyer’sguide 2017/2018
The Fry Family Food Co. – www.fryfamilyfood.com
Buyer’sguide easier it becomes for brands to
THE
technology we have now, but my
22021/2022 020/2021
The directory for manufacturers of food, beverages, pharmaceuticals, cosmetics, toiletries, packaging and the printing industry
Available online: www.thebuyersguide.co.za Buyers Guide 2018.indd 1
2018/05/07 3:09 PM
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9
Clextral
s og l a n a d oo af se d Meat an from plant proteins with twin screw extrusion The plant protein trend has continued to grow worldwide. In this relatively new market, there are two distinct styles of plant protein products that have emerged: meat and seafood analogs that closely replicate the mouthfeel and texture of animal products, and other foods including snacks, breakfast cereals, and beverages, that utilise plant protein ingredients to provide enhanced nutrition.
W
e will focus on the technology for converting plant
proteins into meat and seafood analogs in this article. Although it is important to note that many consumers of meat analogs are not vegetarian or vegan; they are either meat consumers or flexitarian eaters who are seeking plant-based foods to improve their health or because of their awareness of the environmental impacts of the animal farming industries. (50-70%) and high temperature
elements and thermal energy
PROCESSING PLANT PROTEIN INTO MEAT
(around 140°C) process, also
added through the barrel. Due to
AND SEAFOOD ANALOGS
known as HME. Typically, the
the efficient mixing ability of the
Clextral has two processes
formulation starts with a plant
twin screw extruder, the process
available to convert plant proteins
protein-rich base. Depending
requires a very short residence
into meat analogs. One for dry
on the desired functionality and
time for the proteins to “unfold”
meat analogs, which is called
appearance of the final product,
(typically less than one minute).
Texturized Vegetable Protein (TVP).
the plant protein base may
This natural consequence of the
The other one is for wet meat
be in different forms: isolate or
process prepares the plant protein
analogs, also called High Moisture
concentrate.
for the second stage of fibration.
Extrusion (HME). The rest of the
This is completed in the fibrating
article will mostly cover the HME
protein fibration process with
die. As the extrudate travels
standpoint.
twin screw extrusion. The first is
through the long, thermoregulated
the thermomechanical processing
die, the protein melt is cooled and
of the most widely accepted
of the plant protein inside the
shaped, the proteins crosslink to
processes for protein fibration as
extruder barrel. In their native
form covalent and non-covalent
the technology is able to produce
state, plant proteins have a
bonds and new networks of fibers
fibrous plant protein products
complex structure. Inside the
in the protein matrix are formed.
with sensory characteristics
extruder, they are subjected to
Forming the plant proteins into
comparable to animal meat
mechanical energy exerted by
the right fibrous textures to mimic
muscle. It is a high moisture
the twin intermeshing screw
different animal muscles is an
Twin screw extrusion is one
10
There are two stages to the
Just Vegan
Clextral area that has been
Choosing the
Finally, extruded meats and
subject to years of
right plant
seafood analogs are produced at a
continuous research
protein is key
very competitive cost.
and development.
to a successful
Plant proteins contain the building blocks to create products
product. Most
In summary, plant protein fibration with twin screw extrusion
products can be
is a proven and effective technology
certified vegetarian and
to transform protein-rich plants into
with realistic meat mouthfeel
vegan. Gluten-free analogs are
and texture, and the extrusion
made from soybeans or pulses.
replacements to supply the growing
process enables this transition.
Fibrated meat and seafood
consumer demand. As consumers
Fibration is a key component to
analogs are cholesterol-free, low
balance environmentally
successful products. The strength
in fat, high in protein and fiber
sustainable food choices with
of the fibration is determined
content, and rich in nutrients.
nutrition and health outcomes,
and adjusted by manipulating
healthy and well-balanced meat
innovations in plant-based food
the ingredients, recipes and
EXTRUDED MEAT AND SEAFOOD
manufacturing are becoming
equipment configuration as well
ANALOGS – A GOOD CHOICE
increasingly important.
as the operating conditions.
In food safety terms, extrusion is an advantageous process
PLANT PROTEIN SOURCES
that inherently ensures strict
A variety of plant proteins are
microbiological control of the
used for meat and seafood
product. The process also
analogs. These include soybeans,
ensures excellent water retention
pulses (chickpeas, peas, lentils,
and product stability for high
fava beans, common beans, and
functionality when analogs are
lupine) as well as wheat gluten.
incorporated in prepared foods.
Clextral – https://www.clextral.com/ T-Comm – www.tcom-sa.co.za
“Twin screw extrusion is one of the most widely accepted processes for protein fibration as the technology is able to produce fibrous plant protein products with sensory characteristics comparable to animal meat muscle.”
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11
on i t u l so The Savannah Fi ne Chemicals
to all your vegan needs
More and more consumers are rapidly reducing their meat consumption and switching to a vegan, vegetarian or flexitarian diet. They still crave the unique sensory experience of eating real meat, and it’s not always easy to find plant-based alternatives that are equally delicious. Innovations in meat alternatives are rising in popularity and brands that can provide these solutions to their clients are in high demand, explains Roné Luttig from Savannah.
T
he move towards
vegetarian or vegan diets. As
delivers. Their BeLeaf range of
alternative, plant-based
a result, food producers that
plant-based fats includes three
proteins is not turning
embrace plant proteins in their
products made from different
us all into vegetarians, but the
product development are well-
sustainable raw materials. They
shift towards flexitarianism is
placed to make the most of this
form the basis for plant-based
here to stay. Globally, every fifth
growing consumer demand for
meat-replacement products with
consumer plans to include more
meat-free alternatives.
improved sensory characteristics
plant-based food in their diet
Savannah Fine Chemicals has a
as a result of Covid-19. One of
multitude of solutions to help you
melting behaviour, taste and
the main reasons for doing so is
with all your vegan needs.
juiciness. They can also lead to
because it is regarded as healthier
in terms of appearance, texture,
better processing as these products
and more sustainable. A survey
FAT SOLUTIONS FOR PLANT-BASED MEAT
can come in bulk, blocks, powder
conducted by FMCG Gurus on
With decades of lipid experience,
or flakes. These fat solutions are
behalf of Beneo showed that the
Bünge Loders Croklaan works
trans-fat-free and have reduced
consumption of meat appears
with their customers to develop
fat content compared to real meat.
to decrease with age, with 37%
innovative fat systems and co-
As a result, by adding these fat
of over 55’s saying that they are
create plant-based meat replacers
solution products, they can help
now flexitarian and with younger
that mimic the unmistakable
delight customers with tasty,
consumers increasingly favouring
sensory experience that real meat
nutritious, clean-label, plant-based products that look, cook and taste like real meat. RED BEET AND MALT COLOUR SOLUTIONS FOR MEAT ANALOGUES Diana food offers non-GMOcolouring made from foodstuff. Diana food provides a colouring for meat analogues by using a combination of red beet juice and caramelised sugar, colouring foodstuffs. These are available in powder and liquid format depending on what is needed for the application. Diana food’s colouring can also be labelled as a clean-label alternative.
12 Just Vegan
Savannah Fi ne Chemicals BETTER TASTING SOLUTIONS In the FMCG Gurus Meat vs Plant vs Dairy – Are consumer habits changing? March 2020 report, 60% of consumers who choose plant-based foods say it is a taste preference. However, there is still work to be done to convert a wider audience to plant-based products, given that 40% say meat substitutes lack taste and 27% don’t like the texture. However, thanks to increasing efforts in new product
flour, and contains a minimum
speed and is easy to include in
development, companies such as
of 65% proteins on dry matter.
the production process. Once
Beneo have now developed high-
Besides being an outstanding
hydrated, it forms a fibrous and
quality plant-protein ingredients
source of protein, BeneoPro W-Tex
sponge-like matrix, very similar to
with a neutral taste that challenge
has a neutral flavour profile and a
that of ground meat in terms of
animal proteins in terms of both
unique structure that replicates the
chewability.
taste and texture.
appearance and texture of ground meat. Its stable hydrated texture
DAIRY-FREE COFFEE CREAMER WITH RICE
FORMULATING APPEALING MEAT
makes it suitable for a wide range
INGREDIENTS
SUBSTITUTES WITH BENEOPRO W-TEX
of applications and in particular
Savour each coffee ritual in an
Beneo’s textured wheat protein
for meat analogues. BeneoPro
entirely sustainable and flavourful
is made from wheat gluten and
W-Tex has a very quick hydration
way. Urban coffee chains have
INGREDIENT INNOVATION THAT’S VALUE DRIVEN
BASIC FOOD INGREDIENTS FOR EVERYDAY SOLUTIONS
We supply food manufacturers with quality ingredients and a wide range of additives to help create the taste, texture, performance and appearance you need for your food nutritional products. We represent leading global manufacturers & our specialists can provide you with unrivalled sales support bringing the highest quality products to market: Bakery ingredients: flavour, texture and fortification - Beverage ingredients for innovation - Confectionary: healthier & tastier alternatives to enhance your brand - Culinary solutions for sauces, dressings and prepared meals that will innovate - Dairy & Desserts: texture & functionality - Flavour & fragrance creation - Health & Sports nutrition. Johannesburg: +27 11 856 4500 Cape Town: +27 21 551 5353
Durban: +27 31 202 0794 Email: info@savannah.co.za
www.savannah.co.za
Just Vegan
13
Savannah Fi ne Chemicals picked up on the flexitarian
dairy-free
trend to create more dairy-free
gourmet coffee.
choices for the conscious and
Together they
curious consumer. More mindful
contribute to
alternatives to regular creamers
the whitening
are, therefore, on-trend. They have
effect of our
become an expected accessory
plant-based
to each person’s favourite blend.
creamer and
Plant-based products sit well
give it that
with consumers. Half of them are
lush appeal.
already buying them and one
Rice is neutral in
in three would like to do so in
taste and is, therefore,
the future. Free-from alternatives
easy to combine with all kinds
are growing strong roots into
of flavours. Rice syrup replaces
each segment. Manufacturers,
the dairy products and rice starch
therefore, need easy-going and
was used to give it that deliciously
tasty ingredients to stay ahead of
creamy mouthfeel that will hit
the race.
the tastebuds of flexitarians at
A creamer can lift your coffee
the exact right spot. The Beneo
by adding colour, flavour and a
Technology Center develops
full-bodied mouthfeel to each
recipes for new and innovative
warm and comforting sip. Plant-
dairy and dairy-free food products
based ingredients make each
with functional ingredients.
occasion more mindful, so dairyfree consumers can get creative
ALLERGEN-FREE, CLEAN-LABEL, VEGAN-
and you can help to make their
ALTERNATIVE TO BEEF EXTRACT
macchiato, “sin-latté” or “chai
Meat extract was invented
sin-latté” dairy-free with Beneo’s
by Mr. Baron, a German 19th
selection of quality rice ingredients.
century organic chemist.
Beneo’s rice syrup, rice starch and
Fuelled by a desire to help feed
faba bean protein can be applied
the undernourished, in 1840
to formulate the most indulgent
he developed a concentrated
beef extract, Extractum carnis Liebig, to provide a nutritious meat substitute for those unable to afford the real thing. Today, meat extract is highly concentrated meat stock, usually made from beef. It is used to add the meat flavour when cooking, and to prepare broth for soups and other liquid-based foods. Lallemand Bio-Ingredients Savor-Lyfe BEC is a yeast extract derived from yeast of the genus Saccharomyces cerevisiae. Although the taste of Savor-Lyfe BEC yeast extract is similar to that of a meat bouillon, it actually does not contain any ingredients of animal origin. All amino acids come from natural yeast. The allergen-free light brown powder provides characteristic beef notes. It is useful to enhance and add savoury, meaty notes to vegan and vegetarian soups, sauces, snacks, meat analogues as well as for meat preparations and stews. Thanks to its taste and flavour profile, Savor-Lyfe BEC helps to lower the salt content without compromising the savoury experience. As consumers continue to look for plant-based alternatives to meat, this trend will develop further still within new and emerging areas such as plantbased seafood and vegan bakery solutions, which present fresh opportunities for food and beverage manufacturers. Savannah Fine Chemicals – www.savannah.co.za Beneo – www.beneo.com Bunge Loders Croklaan – www.bungeloders.com/en Diana food – www.diana-food.com Lallemand – https://bio-lallemand.com/savory-ingredients/
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ProVeg
Defining and certifying
vegan wine Director of Proveg South Africa, Donovan Will explains how the South African wine industry is keeping up with the modern consumer and ethical demands influenced by the plant-based movement. WHY MANY WINES ARE NOT VEGAN
choose to use them for a variety
There are several reasons a wine
of reasons: it saves them and the
may not be vegan-friendly - from
consumer money and time, it
pesticide use on the vineyard and
clarifies the wine and can be used
how the soil is treated, to additives
to correct imperfection or fine-tune
and preservatives and even the
the taste of a wine.
bottling and labelling of the finished product. During winemaking, several
“Vegan wine is either natural wine that has not been fined or wine that has been fined using substances that are vegan-friendly.”
There is a wide variety of fining agents available in the winemaking industry, most
wines are often hazy because they
commonly derived from animals.
contain tiny molecules such as
According to FactsSA, popular
proteins, tartrates, tannins, phenolics
animal-derived fining agents
and other organic particles. These
include casein (milk protein), chitin
can be removed before or after
(fibre from crustacean shells), egg
fermentation when filtered through
albumen (protein derived from egg
substances called ‘fining agents’.
whites), fish oil, gelatin (commonly
Veganwines.com explains that
derived from collagen taken from
fining is a winemaking process that
animal body parts – bovine, fish or
aims to “clarify and stabilise a wine”,
pork), and isinglass (gelatin from
whereas a fining agent is “one of a
fish bladder membranes).
to the juice to coagulate or absorb,
WHAT MAKES WINE VEGAN THEN?
WHAT IS NEEDED TO LABEL A WINE AS “VEGAN”?
and quickly precipitate the particles
Several winemakers are opting to
Several factors must be taken
suspended in the juice”.
move away from animal-derived
into account for brands who are
fining agents and replace them
considering making their wine
like a magnet: unwanted haze-
with natural fining agents like
range vegan.
inducing molecules coagulate
bentonite clay, carbon (charcoal)
around the fining agent, forming
and silica. Globally, many
larger particles that can easily be
nations are declaring animal-
range of special materials added
In effect, the fining agent acts
1
Ethical and health concerns and considerations
Most vegan-based lifestyles are
filtered out. Common practice is
derived fining agents as allergic
to remove the fining agents along
substances and must, by law,
driven by one of two factors: strong
with the unwanted particles before
declare the use of such agents
ethical or health considerations.
the final product is bottled, but
on their labels if it is above a
Claiming that a product is
residual fining agents may still be
detectable level. Vegan wine is,
vegan, and therefore does not
present in the final wine product.
therefore, either natural wine that
contain any animal products
has not been fined or wine that
or by-products, may suggest to
young wines self-stabilise and self-
has been fined using substances
consumers that it is free from these
fine with time, but winemakers
that are vegan-friendly.
allergens. If falsely advertised,
Not all wines are fined and most
Just Vegan
15
ProVeg allergic consumers could assume
a material fact. If a product is
more than 3 500 licensees
that the product is safe for their
advertised as vegan or vegan-
globally*. The label has a reliable
consumption. In South Africa, four
friendly, whether formally or
and transparent system that
of the eight regulated common
informally, but does contain
standardises the meaning of
food allergens are of animal origin,
animal-derived ingredients, it is in
vegan or vegetarian products.
namely cow’s milk, egg, fish and
direct violation of these acts.
shellfish. Products derived from these allergens are commonly used as fining agents in wine.
4
It is important for those wishing to label their wines as vegan
Choosing the correct
to keep in mind that logos
verification and certification
like V-Label’s vegan leaf are
agency
internationally trademarked and
Financial considerations
Choosing a trusted verification
cannot be used without a licence.
The price at which vegan
and certification agency is an
2
products are offered in a
all-in-one step to ensure the
competitive and “trendy” market
above-mentioned considerations
VEGAN WINE CERTIFICATION IN SOUTH AFRICA
is a very important consideration
are actioned.
In recent years, vegan labels have
for the success and ethicality of a
There are several internationally
begun to appear on wine bottles
product. Many products suitable
recognised vegan accreditations,
as well. In South Africa, there are
for a vegan diet may come at
with V-Label and Vegan Society
wine farms that are leading the
a premium price, although no
UK being the most prominent.
movement in officially certifying
substantial extra costs were
While the Vegan Society UK label
their range of wines with V-Label
absorbed to create the vegan
is available internationally, V-Label
South Africa, increasing their
version. Manufacturers mustn’t
is the only accreditation option
transparency and binding them
financially exploit their customers.
with a team in South Africa and
to a serious stance on how their
is administered by the local food
activities may affect animals’ lives.
3
Regulatory considerations
awareness organisation ProVeg
The Foodstuffs, Cosmetics
South Africa. V-Label SA focuses
wines that are not vegan-labelled
solely on vegan certification.
contain animal products, but to
and Disinfectants Act (Act No.
This does not mean that all
54 of 1972) and the Consumer
V-Label is the world’s leading
improve transparency, a V-Label
Protection Act (Act 68 of 2008)
vegan and vegetarian trademark.
seal guarantees that wine
(CPA) prohibit direct or indirect
It is an internationally recognised,
has been treated according to
marketing to the consumer of
registered seal for labelling
completely vegan methods at all
goods if the marketing implies
vegan and vegetarian products
stages. Consequently, wine must
a false, misleading or deceptive
and services with more than
prove their vegan actions with the
misrepresentation concerning
40 000 certified products from
V-Label criteria. It is important for manufacturers to meet the growing demand of the vegan community, and to adapt to the enormous sustainability trend that has proven to be a priority among today’s consumers. With this positive industry turnaround, we can now appreciate certified products that come from the technical artists as winemakers are - without having to rely on animals. * In Europe, V-Label licences vegetarian and vegan products. This number reflects the total number of both vegetarian and vegan certified products.
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