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UE 25





Fieke Sijbesma CEO, DSM


Africa Improved Foods - Rwanda’s

Nutrition King

Food safety in HORECA industry VOLUME 5 • ISSUE 4 • NO. 25 • ISSN 2307-3535










To be at the top of your game in the changing food and agro industry in Africa, you need the right ideas and technologies to execute your plans. Join your industry peers at AFMASS 2018 editions in Kenya and Zambia where you will: • Source hundreds of Processing, Packaging, Food Safety and more industry solutions from leading local and international suppliers • Network with over 3,000 industry and Govt. opinion shapers and leaders • Learn the latest technologies and trends in cost savings, efficiency, food safety and sustainability




Africa Improved Foods - Rwanda’s

Nutrition King Volume 5 Issue 4, No.25 • ISSN 2307-3535



AFMASS Conference & Expo expands to Zambia in 2018

INTERNATIONAL NEWS 8 Coca-Cola launches innovators platform to identify new sweeteners 8 Insecticide scare hits EU’s egg industry, affects the continent and Asia 13

FoodWorld Media P.O Box 1874-00621, Village Market, Nairobi Kenya Tel: +254 20 8155022, Cell: +254 725 343932


Britannia looks to go beyond biscuits, to open new plant in Maharashtra

AFRICAN NEWS 15 Distell acquires Angola’s biggest spirits player Best Brands 16 Zambian miller Star Milling to set up new US$20 million plant 16 South Africa opens cold storage facility near Durban

FOOD SAFETY 18 8 Principles to implementing food safety in the hotels, restaurants and

catering (HORECA) industry SUPPLIER & INNOVATIONS NEWS 43 Tetra Pak introduces mixer for better performance, energy reduction 43

Frutarom acquires the UK flavors company Flavours & Essences

DAIRY BUSINESS AFRICA NEWS 24 Chobani enters stirred yogurt market with Chobani Smooth 24 Flavoured milks dominate new products launched in India in 2016 28

FrieslandCampina WAMCO partners university on nutrition research

DAIRY TRENDS - ESL PACKAGING 24 Importance of ESL packaging in beverages COMPANY FEATURE 34

Rwanda’s Nutrition King - Africa improved Foods



JUL/AUG 2017 | FOOD BUSINESS AFRICA SUBSCRIPTION Email: Food Business Africa (ISSN 2307-3535) is published 6 times a year by FoodWorld Media Ltd. The magazine is distributed for free to food, beverage, milling and foodservice companies and Government regulatory agencies in Africa. The magazine is available through subscription for the other stakeholders in the food chain, including suppliers to the sector. Postage is paid at Nairobi, Kenya. Send address changes to FoodWorld Media Ltd by phone or email. Copyright 2017. Reproduction of the whole or any part of the contents without written permission from the editor is prohibited. All information is published in good faith. While care is taken to prevent inaccuracies, the publishers accept no liability for any errors or omissions or for the consequences of any action taken on the basis of information published. FOODBUSINESSAFRICA.COM

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AFMASS Conference & Expo expands to Zambia in 2018

The Zambia edition of the Africa Manufacturing & Safety Summit (AFMASS) Conference & Expo is the first of its type in SouthernCentral Africa, out of South Africa.


he year 2018 will be key for the food and agro industry in Zambia and the greater Southern African Development Community (SADC) following plans by FoodWorld Media to host a trade show in the region. Fast growing African-focused trade show, Africa Manufacturing & Safety Summit (AFMASS) Conference & Exhibition – Zambia edition, which is planned for Lusaka, Zambia on October 3-5, 2018 will be the first event of its kind to be hosted in the SADC region, out of South Africa. AFMASS Conference & Expo, which has been hosted successfully in Kenya over the last 3 years, will be adding the Zambian edition to open up the vast opportunities that exist in the SouthernCentral Africa region’s food & beverage, agro and agro-processing, milling & feed and hospitality & foodservice industry. The Zambia edition will bring together the industry in the entire region – from Zambia, Zimbabwe, Malawi, Mozambique, Botswana, Angola, southern DRC, Namibia, southern Tanzania to the rest of Africa – into 3 days of technical conferences, exhibition and field visits to some of the most iconic companies in Zambia. Panel discussions and networking sessions will ensure that delegates, visitors and suppliers at the event will have unique insights into the latest trends and opportunities in the region’s food and agro related industry, better than any other event. Talking of opportunities, the Southern-Central Africa region is a booming market place where a number of local and multinational companies have invested over the last few years and are beginning


to reap the benefits of their investments. Driven by a rise in agricultural productivity in the region, and an increasing investment in agro-processing and value addition, Zambia and the region offer new destinations for investors interested in Africa’s growth story. And investors are pouring in to tap the vast opportunities brought by high economic growth and rising population and incomes. From big retailers including Shoprite, Pick n Pay and Choppies; to food and beverage processors including Trade Kings, Varun Beverages (Pepsi bottler), Cargill, Zambeef and probably hundreds of milling and feed companies, Zambia is turning away from its economy’s reliance on mining, with agriculture, manufacturing and retail trade contributing more to the economy, pulling in with it these regional and international food industry giants to invest in the country. Surrounding countries including Malawi, Mozambique, DRC, Tanzania, Angola and Zimbabwe are not left behind. We look forward to you signing up to sponsor, exhibit, attend or visit the groundbreaking event in Lusaka next year. AFMASS Conference & Expo Zambia edition joins the highly successful AFMASS Kenya edition. The next edition of AFMASS Kenya edition takes place April 25-27, 2017 in Nairobi, Kenya. More information on both events can be found on the website, www. We wish you a good read. Francis Juma FOODBUSINESSAFRICA.COM

YOUR PERFECT BAKERY SOLUTIONS PARTNER In Africa, affordability is a key consideration for both consumers and manufacturers of bakery products. Bakeries strive to keep products fresher for longer and seek to produce healthy products that appeal both to retailers and consumers. Further, global health and nutrition trends are beginning to emerge in Africa. Ingredion has a broad range of solutions for fat and sugar replacement, egg replacement (40-50% on egg white), fibre enrichment, gluten free and clean label solutions that enable bakers to meet affordability, health and nutrition, convenience & performance goals without sacrificing taste, texture and sensory experience to the final consumer. Explore the perfect solutions for your bakery with us’’.

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CALENDAR OF EVENTS SEPTEMBER 2017 September 3-6 SAAFoST Congress & Exhibition Location: Century City Conference Centre, Cape Town, South Africa Contact: Turner Conferences & Conventions (Pty) Ltd Tel: +27 31 368-8000 Email: Website:

September 11-13 Global Grain South America Location: Buenos Aires, Argentina Conference Centre, Cape Town, South Africa Contact: Global Grain Tel: +44 20 7779 7222 Email: info@ Website:

OCTOBER 2017 October 7-11 ANUGA Location: Cologne, Germany. Contact: ANUGA Tel: +49 1806 002 200 Email: Website:

November 3-5 World Food India Location: Vigyan Bhawan, New Delhi, India Contact: Ministry of Food Pro cessing Industries Tel: +86-10-8460 0308 Email: Website:

November 1 3-15 ICC Whole Grain Summit Location: Vienna, Austria Contact: ICC – International Association for Cereal Science & Technology Tel: +43 1707 720 40 Email: Website:

November 2-4 American Feed Industry Associa tion’s Equipment Manufacturers Conference Location: Orlando, Florida, USA Contact: American Feed Indus try Association cessing Industries Tel: ++1 703 524 0810 Email: Website:

October22-25 IAOM MEA Middle East & Africa Conference & Expo Location: Sheikh Rashid Hall, Dubai World Trade Centre, Dubai, UAE. Contact: IAOM Middle East & Africa Tel: +96 824 39 87 60 Email: : Website: :

October 31-November 2 Gulfood Manufacturing Location: Dubai World Trade Centre, Dubai, UAE. Contact: Dubai World Trade Center Tel: +96 824 39 87 60 Email: Website:

NOVEMBER 2017 November 1-3 China FoodTech Location: China International Exhibition Centre, Beijing, China Contact: CIEC Exhibition Com pany Limited Tel: +86-10-8460 0308 Email: website:www.en.chinafoodtech.



November 15-17 African Dairy Conference and Exhibition Location: Birchwood Hotel & OR Tambo Conference Centre, Johannesburg, South Africa Contact: ESADA Tel: +254 721 266 481 Email:

DECEMBER 2017 December 5-7 Agrofood West Africa Location: Accra International Conference Centre, Accra, Ghan aContact: AHK Ghana Tel: 233-(0)-302 631681/2/3 Email: Website: www.agrofood-westaf

APRIL 2018 April 25-27 African Food Manufacturing & Safety Summit Conference & Exhibition (AFMASS) – Kenya edition Location: Visa Oshwal Centre, Nairobi, Kenya Contact: FoodWorld Media Tel: +254 725 34 39 32 Email:

OCTOBER 2018 October 3-5, 2018 African Food Manufacturing & Safety Summit Conference & Exhibition (AFMASS) – Zambia edition Location: Lusaka Zambia Contact: FoodWorld Media Tel: +254 725 34 39 32 Email: Website: For event listings, contact us at for considerartion and terms and conditions


The fast growing industry-focused trade show Africa Manufacturing & Safety Summit (AFMASS) Conference & Exhibition is expanding in 2018 with a new edition in Lusaka, Zambia. The event, planned for October 3-5, 2017 in Lusaka, Zambia is the first processing, packaging and food safety focused event of its type in the Southern-Central Africa region, and will bring together industry leaders, Government regulators, NGOs and suppliers to the industry to discuss the future of the food and agro industry in the region - while providing a platform to identify technologies required by the industry to do value addition, store and trade food and agro produce. AFMASS Zambia edition will bring together the stakeholders from Zambia, Zimbabwe, Malawi, Botswana, Mozambique, Angola, DRC, Tanzania and other African countries into Lusaka for three days of technical conferences, exhibitions and field vists to leading companies to share the future of the industry in the region. More information can be found at www.afmass. com FOODBUSINESSAFRICA.COM


3 Million APRIL 25-27, 2018 NAIROBI, KENYA




Welcome to Africa’s only technical and commercial conference dedicated to the latest technologies in post-harvest, processing, packaging and food safety; and commodity markets for the region’s grains, milling, baking and animal feed industry. Sign up to today for educational sessions, field visits while meeting and networking with industry leaders, Goverment regulators and suppliers.





Coca-Cola launches innovators platform to identify new sweetener options USA - Coca-Cola, the world leader in sweetened soft beverages, has launched a crowdsourcing challenge to find the nextgeneration of sweeteners as it seeks to expand its pursuit of all-natural low- or nocalorie sugar alternatives. Under pressure to deliver carbonated drinks with no or low sugar content by consumers and increasingly regulationhappy governments around the world, the company has launched two sweetener challenges on the HeroX crowdsourcing platform to support the company’s “commitment to constantly innovate and refresh its drinks portfolio and keep looking for new beverage ingredients to meet consumers’ evolving tastes and lifestyles’” according to Robert Long, Senior Vice President and Chief Innovation Officer at Coca-Cola.

The “sweet story challenge” invites people around the world to submit written anecdotes and videos about their favorite, tried-and-true methods of naturally sweetening foods or beverages in their cultures, communities or families. Up to five individual or team winners will vie for $100,000 in total prize money, with winners

announced in December 2017. The second challenge is a call to action for researchers and scientists to find a naturally sourced, safe, low- or no-calorie compound that creates the taste sensation of sugar when used in beverages and foods. One winner will be awarded a grand prize of US$1 million in October 2018. “We’re always searching for newer, better ingredients, and we know that amazing ideas can come from anywhere,” Long said. “These two challenges are very much rooted in our desire to make the drinks our consumers want to drink, and in our willingness to look beyond the walls of our company for breakthrough sugar alternatives that help us deliver the great taste people love but with less sugar and fewer calories.”


Mars Inc. to acquire Indian maker of Tasty Bite line of products

INDIA – The Indian subsidiary of Mars Inc, Mars Food, is set to acquire Preferred Brands International, a manufacturer and marketer of all-natural, ready-to-heat Indian and Asian food products sold primarily under the Tasty Bite brand. The deal, which brings together Mars

Foods’ ready-to-eat and dry rice products and grains, sauces, meal kits, meal helpers, and spices under the brands Uncle Ben’s, Masterfoods, Dolmio and Seeds of Change with Tasty Bite’s broad portfolio of vegetarian offerings, including Indian/Asian entrees, spice and simmer meal kits, and organic rice and lentils. While the majority of sales are generated in North America, Preferred Brands International also manufactures products that are sold Tasty Bite manufactures products at its Pune, India manufacturing facility and exports the majority of its products to the US. It also enjoys a significant foodservice business under which it

supplies food products to other leading food manufacturers and quick service restaurants in India, while also selling through retailers in the UK and Australia. “Tasty Bite’s broad range of dinner time products, focused on Indian and Asian cuisines, makes it a natural complement to our existing portfolio,” said Mars Food Global President Fiona Dawson. “Tasty Bite is a fast growing Indian/Asian dinner time brand. Upon closing of the acquisition of Tasty Bite, Mars Food will expand our all-natural vegetarian offerings in the US, and leverage Tasty Bite’s strong product development pipeline, flavor expertise, and strategic sourcing of quality ingredients throughout our portfolio.”


Insecticide scare hits EU’s egg industry, affects the continent and Asia NETHERLANDS – Two Dutch company directors are in court and millions of eggs have been disposed off following a suspected contamination of eggs originating from Netherlands spreads around Europe and Asia. The eggs were suspected to be contaminated with an insecticide called fibronil an insecticide used to kill lice and ticks in animals and poses no risk to public health, according to the EU and England food safety authorities. However, fipronil is unauthorised for use in food-producing animals in the EU due to concerns it could affect human kidney, liver and thyroid 8


glands. While investigations and the court case into the fipronil incident in Europe continue, the ZLTO federation of southern Dutch farmers and gardeners has said that the scandal was estimated to have cost poultry farms at least 150 million euros (US$175 million). Apart from the damage to the farmers, retailers in the UK, Sweden, Austria, Ireland, Italy, Luxembourg, Poland, Romania, Slovenia, Slovakia and Denmark and the Netherlands have been forced to withdraw and dispose off the eggs, increasing the total cost of the scare. Major retailers in

the EU have also withdrawn consumer products, including sandwiches and salads, some of which had only traces of the eggs in question. “The decision to withdraw these products is not due to food safety concerns, but is based on the fact that fipronil is not authorised for use in food producing animals. The Food Standards Agency and Food Standards Scotland are committed to ensuring that food is safe, and that UK consumers have food they can trust,” the Food Standards Agency said in an update early August.




Awarded to industry leaders who have over the year’s made valuable outstanding contribution to the industry as investors, directors and managers.

Person of the Year

Awarded to an individual who has in the last one year made significant contribution to his/her company or industry challenge, project or initiative in a unique way.

Young Person of the Year

Awarded to an individual who has in the last one year made significant contribution to his/her company or industry challenge, project or initiative in a unique way. For those who have been in the industry for less than 5 years.

Young Technologist of the Year

Awarded to a young researcher or student in a tertiary institution who has submitted a project with great impact for its innovation and potential impact on nutrition and industry in Africa.




Dairy Manufacturer of the Year

Most Outstanding Package Company of the Year

Dairy Industry Project of the Year

Milling Manufacturer of the Year

Most Innovative Company of the Year

Milling Industry Project of the Year

Bakery Manufacturer of the Year

QSHE Company of the Year

Bakery Industry Project of the Year

Chilled & Fresh Processor of the Year Meat, Poultry & Fish Processor of the Year

Supply Chain Initiative of the Year Human Resources Initiative Company of the Year

Chilled & Fresh Industry Project of the Year Meat, Poultry & Fish Industry Project of the Year

Beverages Manufacturer of the Year

Sustainability Initiative Company of the Year

Beverages Industry Project of the Year

Sugar & Confectionery Manufacturer of thee

Operational Excellence Company of the Year

Sugar & Confectionery Industry Project of the Year

Processed Foods Manufacturer of the Year

Marketing (including Social Media) Initiative Company of the Year

Processed Foods Industry Project of the Year

Animal Feeds Manufacturer of the Year

Entries open in November 2017. More info on the website:

Animal Feed Industry Project of the Year


Ingredion partners Swedish potato starch producer to sell ingredients in EMEA, Asia-Pacific SWEDEN – Leading starch and derivatives processor Ingredion has formed a new strategic alliance with Lyckeby Starch AB, a Swedish manufacturer of potato-based starch and fibre products for food and paper businesses. Under the new agreement, Ingredion will exclusively distribute various potato starch and waxy barley ingredients from Lyckeby’s portfolio across specific countries in Europe, the Middle East, Africa (EMEA)

and Asia Pacific (APAC) regions. The new strategic alliance, which will formally begin on September 1st 2017, will ensure food producers in specific countries across EMEA and APAC will improve access to Lyckeby’s portfolio of specialty potato starch and waxy barley ingredients, opening up new possibilities in various food applications including meat, cheese, batters and breadings, adding to Ingredion’s texture and application expertise.

The specialty products from Lyckeby will enable Ingredion to provide food manufacturers with extended functionalities including improved crispiness in lowmoisture systems, processability in savoury applications, and control of melt and stretch in cheese analogues. The ingredients will be available to customers in the UK, Ireland, Turkey and South Africa, in addition to 10 countries in the Middle East and a further 26 countries across Africa and Asia Pacific.


UK consumers to face higher food prices due to inflation till 2022 UK – Consumers in the UK are forecast to pay more for their daily essentials and treats until 2022, according to GlobalData, a business information and analytics company due to inflation across all food and grocery categories in the country. The company’s latest report states that the steepest price hikes will be seen across alcohol, sugar and sweet products, and meat and fish between 2017 and 2022, impacting volume growth in these categories and

compelling consumers to trade down. It adds that price rises will ultimately be unavoidable, with annual spend per head being £440 higher by 2022, as the effect of the country’s exit from the European Union, so called Brexit, takes its toll. “The fall in the value of the pound since the EU referendum, combined with poor harvests, has caused significant price rises in imported produce, pressurising retailers to find supply side efficiencies, reduce margins

or increase prices for consumers,” says Tom Berry, Retail Analyst for GlobalData. The company notes that with a tightening of budgets, retail discounters including Aldi and Lidl will continue to disrupt the sector over the forecast period. “The discounters will . . . be in a stronger position to minimise price inflation and undercut the big four (supermarkets), appealing to price sensitive consumers in search of greater value.”


Dairy, cereals and sugar push food price index up for the third month in a row WORLD - The FAO Food Price Index increased by 2.3% in July 2017 for the third successive month, and 10.2% above last year’s level driven by supply constraints and currency movements that increased the prices of most cereals, sugar and dairy. Cereal prices index was up 5.1% from June driven by stronger wheat prices and, to a lesser extent, also firmer rice quotations. Wheat prices rose the most in July, as continued hot and dry weather deteriorated spring wheat conditions further in North America, fuelling quality concerns, particularly for higher protein wheat. Maize

values remained largely steady, as support provided by a more rapid pace of foreign purchases by China was outweighed by improved weather conditions in the United States. Average dairy prices were up 3.6% in July compared to June from June and 52.2 percent, significantly above the value in July 2016. Tighter worldwide export availabilities pushed butter prices to a new high in July, widening the spread between butter quotations and other dairy products further. Prices of cheese, whole milk powder (WMP) increased, while that of skimmed

milk powder (SMP) declined, weighed down by reduced demand and prospects of larger releases from the intervention stocks in the EU. Vegetable oil prices were down slightly (1.1%) in July driven by palm oil on good production prospects in Southeast Asia and weak global import demand, notwithstanding low inventory levels. Average sugar prices were up 5.2% from June, the first monthly increase this year, due to the strong appreciation of the Brazilian real and favourable weather in Brazil, as well as crop development in Thailand and India.


Cargill acquires Virginia based animal feed business to serve Eastern US customers USA – Agro-commodity and ingredients company Cargill has acquired the animal feed business of Richmond, Virginia-based Southern States Cooperative, Inc, to better serve its customers in the eastern United States for an undisclosed fee. According to Cargill, the acquisition is an important part of Cargill Feed and Nutrition’s growth strategy and its



commitment to the US animal feed industry. It will enable the company to strengthen its distribution and go-to-market capabilities in the important Southeast, Mid-Atlantic and Northeast regions of the US. “Customers are at the heart of everything we do, and this agreement will allow us to better meet their needs in this key geography,” said Adriano Marcon,

vice president and group director, Cargill Animal Nutrition. “I’m especially enthused about this partnership because it is clear that we share common core values, including a positive work environment and a commitment to delivering for our customers.”



Flavour company McCormick acquires Reckitt Benckiser’s food division USA - McCormick & Company, best known for its flavor products, has acquired Reckitt Benckiser’s Food Division (RB Foods) from Reckitt Benckiser Group PLC for US$4.2 billion, thereby adding more capabilities in its condiments business. The acquisition provides McCormick with the opportunity to take over global and iconic brands including Frank’s RedHot Hot Sauce, the number one brand in the U.S. and Canada; French’s Mustard, French’s Crispy Vegetables and Cattlemen’s BBQ Sauce and other market-leading products strengthening McCormick’s leadership in the attractive condiments category. “The addition of Frank’s RedHot Hot Sauce, French’s Mustard and the other beloved products enables McCormick to become a one-stop shop for condiment, spice and seasoning needs, providing our customers and consumers with an even more diverse and complete flavor product offering,” said Lawrence E. Kurzius, Chairman, President and Chief Executive Officer of McCormick. “RB Foods’ focus on creating products with simple, high-quality ingredients makes it a perfect match for McCormick as we continue to capitalize on the growing consumer interest in healthy, flavorful eating. RB Foods’ track record of creating market-leading products and its dedicated state-of-the-art manufacturing facility are a strong complementary fit that we expect will strengthen McCormick’s business opportunities as we expand our presence in condiments, a core category for the Company in the U.S. and internationally,” Kurzius continued. STRATEGY

Britannia looks to go beyond biscuits, to open new plant in Maharashtra INDIA - Biscuit maker Britannia Industries Ltd will focus heavily on product innovation in the current fiscal year journey and beyond as the company seeks to be a total food company, beyond biscuits. The Bengaluru-based company has also said that consumerfacing businesses have been inching back to normalcy from the impact of the demonetisation but still have some way to go. A full recovery and a restoration of the growth rate to prior levels may start in the second part of the year. Over the past five years, the company’s sales have grown at a compound annual growth rate (CAGR) of 11% while net profit has grown at a CAGR of 38%. The company’s strategy for this year includes developing products based on new technologies, focusing on health and wellness offerings, and entering into adjacent food categories with the aim of transforming the company from a biscuit maker to a total foods company. Meanwhile, the company will invest Rs 1000 crore (US$156 million) at a proposed new plant at the Ranjangaon food park in Maharashtra State, the company’s largest, which will further boost its presence in the regional market. The plant will be set up over a period of 4-5 years, with 40% of the investment in the current financial year. The plant is planned to have six biscuit lines and one each for rusk and croissant, with plans to add a flour mill and a dairy unit in future.

4 Good Reasons to be at AFMASS 2018 in Kenya & Zambia Reason #1

FROM FOOD TO FEED INDUSTRY AND MORE . . . The Africa Food Manufacturing & Safety Summit (AFMASS) Conferences & Exhibitions are the only regional events that bring together the food, beverages, milling, baking, foodservice and animal feed industry from Africa and beyond. With one exhibition floor and two conference streams, AFMASS Conferences and Exhibitions give a 360 degree view of the industry in Africa, like no other. Further, a new edition of AFMASS in Zambia from 2018 will open up the Southern-Central region of Africa. Sign up today on the website to sponsor, exhibit, visit and attend the conferences today. FOODBUSINESSAFRICA.COM





Reduction in profits reported by Edita Food Industries, as rising interest rates and soaring inflation hit food companies



Tonnes of wheat that the Egyptian government bought from Russia and Ukraine in mid August 2017



1,000 Capacity of storage silos Ghana intends to install in each district to handle produce in its Planting for Food program




Cash Dangote Group plans to invest in sugar, dairy and rice value chain in Nigeria in 3 years

Export earnings Ethiopia received from coffee exports in 2016



Amount Coca-Cola Africa Foundation has donated to AMREF to carry out water and sanitation programs in Eastern Africa



Annual capacity of rice mill opened by WACOT Rice Milling in Kebbi State, with plans to increase to 500,000 MT




Price at which Food Reserve Agency plans to buy 50 kg bag of maize from farmers this season



Tonnes of maize produced by Malawi in the last planting season

DRC 150,000

Tonnes of sugar Kenya Sugar Board has allowed sugar millers to import to bridge local deficit



Number of solar hammer mills Govt. has received from China in a project to help reduce price of mealie-meal and create jobs



Annaual capacity of a new sugar refinery to be built by Tongaat Hulett at its Xinavane Sugar Mill




Tonnes of maize that South Africa harvested in the current season

Number of chicken culled in South Africa and Zimbabwe since the outbreak of bird flu this year





Danone, Mars and Firmenich partner to improve vanilla supply chain in Madagascar

4 Good Reasons to be at AFMASS 2018 in Kenya & Zambia Reason #2

MADAGASCAR – Three of the world’s largest food companies and flavour and fragrances house Firmenich have launched an initiative with smallholder farmers in Madagascar to restore vanilla quality while increasing farmers’ food security and preserving the country’s unique landscape. The project, The Livelihoods Fund for Family Farming, which brings together Danone, the dairy and foods giant, Mars Inc, a diversified food group, Veolia and Firmenich aims to triple farmers’ revenues and provide companies with quality and fully traceable vanilla over a 10-year span. Despite 80% of global vanilla production being concentrated in a small area in the North of Madagascar, one of the poorest countries in the world, vanilla farmers remain largely poor even as worldwide demand of the rare, and widely used, product increases. For industry, quality of the vanilla that is available has deteriorated since farmers lack efficient practices and finance to grow high quality vanilla, nor can they plan ahead to sell cured vanilla. Further, vanilla prices have been subject to severe volatility due to a lack of cash flow pushing farmers into harvesting their vanilla too early. Extreme weather conditions also affect the availability of the crop during some seasons. The project, an impact investment fund aims to foster sustainability and poverty reduction in supply chains by investing in a large-scale vanilla project with a model where farmers and industry players share both benefits and risks. It will work with 3,000 family farms to improve quality, traceable vanilla production and food security for farmers and biodiversity conservation. It will connect producers more directly to farmers to ensure that around 60% of cured vanilla’s value will go back to farmers instead of 5% to 20% today. Fanamby, a Madagascan NGO with extensive experience working with vanilla producers, will implement it which will begin with The Livelihoods Fund for Family Farming providing Euro 2 million to Fanamby. The partners have signed a 10-year commitment to the project.

GOT NEWS? We are always on the look-out for news from the food, beverage, milling, feed and foodservice industry.

MEETING PLACE FOR AFRICA’S INDUSTRY LEADERS Hundreds of industry experts, Government regulators, technology suppliers and other industry stakeholders from Africa and the World come together every year at AFMASS Conferences & Expos where they network, trade and learn the latest technologies and trends in Africa’s industry. Delegates at AFMASS events gain industry insights, meet new and old industry acquintances and interact with industry leaders from the region for their personal and business growth. Sign up today on the website to participate at the next conferences and exhibitions today.

Send us your latest news and you may just see it on our website or on this magazine:


EABL reports 6% rise in profits to US$82 million on full year for new CEO Brewer focuses on efficiencies and innovations, as Kenya leads in energy and water utilisation KENYA – East Africa’s largest beer company, East African Breweries Limited (EABL), has announced a 6% improvement in its financial results for the period ended June 2017, reporting KSh. 8.5 billion (US$82 million) in profit-after-tax from continuing operations, as new CEO Andrew Cowan reported his first full-year since joining in July 2016. The Group, with brewing operations in Kenya, Uganda and Tanzania, saw its net sales rise 2% on a like for like basis (up 9% on a reported basis) while volumes grew Johnnie Walker, which grew at 46% and by 5%, driven by a good performance in 17% respectively. In Uganda, the Uganda mainstream spirits and value beer which are Waragi brand grew 23%. The brewer has its main focus areas, with both delivering announced that it is investing in the next double-digit growth. two years to reopen its Kisumu brewery in On a country-by-country basis, western Kenya to brew Senator, its low-end where Kenya continues to take a 75% of keg beer. contribution, net sales in Kenya were up Contribution from the brewers 4% even as the brewer had to contend innovations including Tusker Cider, Pilsner with excise tax challenges and drought 7, Smirnoff Electric Ginseng, new Jebel that affected product costs and consumer Gin variants in Kenya, Ngule in Uganda expenditure. In Uganda, net sales grew by and Serengeti Lite in Tanzania rose 15% 7%, while in Tanzania, where the company compared to 2016, adding KSh 19 billion was recently forced to pay a fine following (US$183 million) to its total revenue. its earlier acquisition of Serengeti Breweries, During the year, the brewer reports declined by 12%. having delivered on a number of key The spirits business and value beer priorities including increasing the brewing continue to be the mainstay of growth for and cooling capacity by investing in Dual the brewer. During the year, spirits business Purpose Vessels, adding extra kegging grew by 14%, driven by mainstream capacity and improving its spirits capacity spirits Kenya Cane and premium brand

in Kenya. It also improved its efficiencies, with Kenya becoming the leading plant in water and energy usage globally within Diageo, plus it also commissioned an ultramodern water treatment plant. In Uganda, the brewer put up a new fire protection system, while in Tanzania it installed the SAP system. “I’m pleased with these results, coming on the back of a fairly difficult trading environment for our business. We demonstrated resilience delivering this solid set of financial results despite challenging times, mainly characterised by inflationary pressures and regulatory volatility,” said EABL Group Managing Director Andrew Cowan as he released his first year of results since he took the helm. “We have a clear strategy anchored on incremental investments to unlock growth in areas such as spirits and value beer as well as extending our cost management agenda,” he added. Cowan has set a number of priorities for the brewer to deliver for its shareholders, including accelerating its growing spirits momentum, recruiting new consumers of bottled beer, fast tracking its projects in spirits and beer and driving value in its new products including Pilsner 7 (a 7% ABV beer), Zinga (a beer infused with spirit) and Serengeti Lite to increase its offering to Tanzania’s premium beer segment.


New merger entity receives approval for Angolan beverage plant ANGOLA - A new company Grupo Sun Ocean Lda, has received formal approval from the government of Angola to commence a beverage processing project in the country. Grupo Sun Ocean Lda, a new entity formed through the merger of Sun Ocean Holdings Ltd., a local partner with extensive

experience in the Angolan market, Embasa (Equatorial Guinea) and QG African Infrastructure 1 LP has received approval to invest in the production, packaging and distribution of beverage products including juice, water and wine. The company has plans to produce over 80 million litres of beverage products

annually and will employ over 400 employees. The company will occupy a unique position in Angola’s drinks and beverage market, initially serving the capital city, Luanda, market and other nearby provinces in Angola.


Coca-Cola Africa Foundation, AMREF launch health and sanitation partnership KENYA – The Coca-Cola Africa Foundation (TCCAF) and AMREF Health Africa have officially launched a partnership that will sustainably improve the health and enable the economic empowerment of more than 500,000 people in Eastern Africa. The partnership that is targeted at communities living in a number of locations in Ethiopia, Kenya, Tanzania and Uganda will provide improved access to safe water and sanitation as well as economic 14


empowerment through income generating opportunities. The partnership is part of TCCAF’s Replenish Africa Initiative (RAIN), which aims to reach at least 6 million people throughout Africa with improved and sustainable access to safe water. The project locations are in Kitui West in Kitui County in Kenya; Benishangul-Gumuz in western Ethiopia; Serengeti District in Northern Tanzania and Kawempe Division

in the suburbs of Kampala in Uganda. The project ends in February 2020. The funding of US$4.2 million from TCCAF, will facilitate AMREF to work with local and national governments in these locations, adopting a systemswide approach to implement key project activities including multiple-use water services, community-led total sanitation, as well as waste management and horticulture to generate income for women and youth. FOODBUSINESSAFRICA.COM


Fresh produce distributor Twiga Foods receives US$12m funding KENYA - Twiga Foods, the Kenyan businessto-business food supplier, has raised US$10.3 million through debt and equity instruments to increase the number of vendors it serves daily in Nairobi while diversify its product portfolio and introduce advanced supplier services. The Series A funding round was led by Wamda Capital and includes Omidyar Network, DOB Equity, Uqalo, 1776, Blue Haven Initiative, Alpha Mundi and AHL. Founded in 2014, the company uses technology to save urban retailers a trip to the market by delivering to their doorstep better quality and better priced stock, says Grant Brooke, cofounder of Twiga Foods. Through its collective purchasing power to farmers across the country the company

provides a stable market to farmers at better prices, while minimizing post-harvest losses through efficient logistics. It has sold over 55 million bananas and delivers over 4,000 orders a week. In additional to the Series A round

funding, Twiga also received US$2 million in grant funding from USAID, GSMA, and others to support bolt-on farmer services, financial inclusion, and first of their kind domestic food safety initiatives.


Distell acquires Angola’s biggest spirits player

SOUTH AFRICA – Africa’s leading spirits and wines operator Distell has completed the acquisition of an initial 26% of the ordinary shares of Best Global Brands

Limited, the owners of the Best brand, for US$54.6 million, a leading spirits producer in Angola and Nigeria. The deal, which also provides Distell with the option to take the remaining 74% shareholding no earlier than the end of 2019, adds a significant and fast growing brand to Distell, as it moves to consolidate its operations in Africa. Best is the market leader in the mainstream spirits category in Angola and is the leading mainstream cream spirits brand in Nigeria. It is also experiencing strong growth in various other African countries most notably Kenya and Zambia and in a number of countries in Africa. The brand achieved volumes in excess of 30 million litres for the twelve months ending 30 June 2017 with Best whisky and Best

Cream comprising the largest proportion of those volumes. The company operates production facilities in Angola and Nigeria which provide a competitive advantage in both cost of production and speed to market, says Distell, underpinned by established routes-to-market in these countries. According to Distell, the acquisition of the strategic interest in the company will enable the Distell group to advance its strategy of becoming the leading spirits, wine and ready-to-drink (RTD) group across Africa, by providing scale and efficiency in the spirits category. Distell will appoint two directors to the board of the company, one of which being the finance director, as part of the deal.

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Zambeef appoints former SABMiller executive to Board


Bakers Inn plans Bulawayo factory in US$2m investment drive ZIMBABWE - Bakers Inn, the bakery unit of pan-African quick service restaurant (QSR) Simbisa Brands, is investing US$2 million in a new factory in Zimbabwe’s No.2 city, Bulawayo, as it boosts its bread capacity in the country, reports Daily News. Bakers Inn CEO Ngoni Mazango has said the move had been prompted by bread shortages, which the country experiences especially during public holidays. “We are going to open a new factory in Bulawayo and as a company we have been investing to spruce up our bakeries and this is going to cost us about US$2 million. “It is common knowledge that during holiday periods in Zimbabwe there is really a shortage of bread and bakeries are not meeting the demand. We would want to ensure that we capacitate our plant to give people what they want,” Mazango said.

The company has also announced plans to install a US$5 million third production line at its Belmont plant in Bulawayo, a development anticipated to increase its production. Mazango said that the bakery’s output had jumped from about 250,000 loaves per day in June 2016 to over 450,000 loaves per day at the end of March.


ZAMBIA – Zambia’s integrated cold chain foods and retail business Zambeef has announced the appointment of Jonathan Andrew Kirby as a NonExecutive Director to its Board of Directors. Jonathan, a South African national has over 25 years experience with SABMiller, which was acquired by AB-InBev in 2015, mostly as Finance Director of SABMiller’s African portfolio comprising operations in 18 countries. He also sat on multiple boards mainly in Africa, representing SABMiller’s interests Jonathan, 55, is a qualified Chartered Accountant with a Bachelor of Accounting degree from Witwatersrand University and also a Higher Diploma in Tax Law from the Rand Afrikaans University, both in South Africa





Flour Mills increases stake in Rom Oil Mills to 95%

NIGERIA - Nigeria’s leading food and agroallied products conglomerate Flour Mills of Nigeria (FMN) Group has increased its shareholding in its Rom Oil Mills Limited subsidiary (ROM), based in Ibadan, Nigeria from 90% to 95%, in what the company notes will improve its strategic drive to grow its food and agro-allied value chains. Announcing the increment in shareholding, FMN’s Group Managing Director and CEO, Paul Gbededo, stated that FMN was fully confident that its new investment would help to strengthen the company in its drive for economic growth and industrial development of Nigeria. The

development reduces the stake held by the Shahimi family to 5%. “FMN strongly believes that the operation of ROM Oil will continue to significantly help to maximize local content, achieve foreign exchange savings and have a big impact on feeding the nation better,” he said in a statement. The Flour Mills Group, which has vast operations in agro-processing, milling and animal feed businesses in Nigeria, has an ultra-modern edible oil refinery, soya seed extraction, margarine plant and a vegetable oil bottling plant installed at ROM, giving it a market leading position in the country. FOODBUSINESSAFRICA.COM


Zambian miller Star Milling to set up new US$20 million plant

4 Good Reasons to be at AFMASS 2018 in Kenya & Zambia Reason #3

ZAMBIA – One of Zambia’s milling companies, Star Milling Company is spending US$20 million on constructing a milling plant in the northern town of Ndola to meet rising demand of maize meal in that part of the country, reports Daily Mail. “This one is about 250 metric tonnes [capacity plant], which is an investment of US$20 million. We are expecting to commission by end of September,’’ said the company CEO Mohamed Hassan. He said the company decided to set up a milling plant on the Copperbelt to also cater for Luapula and North Western provinces. The company will employ up to 300 people at the factory. Meanwhile, the Zambia Co-operative Federation (ZCF) has received over 1,000 solar-powered hammer mills out of 2,000 for installation across the country under the Presidential Milling Initiative. Government, with support of China, plans to buy about 2,000 hammer mills at a cost of US$200 million to be managed by ZCF. INVESTMENT

South Africa opens cold storage facility near Durban SOUTH AFRICA – A new multi-purpose cold storage facility has been officially opened at the Dube TradePort Special Economic Zone, further improving South Africa’s manufacturing and export capability for fresh produce. The iDube Cold Storage facility, valued at US$7.5 million will cater to the growing demand in chilled and frozen perishables storage within the region. It will initially cater to meat importers servicing local retailers as well as exporterss of dairy, fruit concentrate and citrus to markets in the European Union and the Far East. The facility’s 4,500 square meter facility has the capacity to handle 8,600 mobile pallets, which can store up to 12,000 tonnes of perishable product. It is also equipped to provide a number of ancillary services, including weighing, sorting, repackaging, order picking, and container plug-in of products, as well as providing distribution and logistics solutions.

YOUR COMPANY PROFILE We profile African-based companies through well-written features that add value to food and feed industry in the Continent, highlighting company history, products/services, achievements and more.... Contact us today so we can tell your story: FOODBUSINESSAFRICA.COM

ALL-IN-ONE INDUSTRY SOLUTIONS’ MARKET PLACE Leading regional and international suppliers of equipment, chemicals, ingredients, food safety & laboratory systems, packaging, industry services and more converge at AFMASS Conferences & Exhibitions each year to showcase the right technologies to take Africa’s industry forward. AFMASS events provide solutions to both the big and small-scale industry players, better than any other event. Looking for supplies for your next project? Seeking partners or distribution opportunities with international or regional brands? Visit the website today to sign up to attend the conferences and exhibitions today. FOOD BUSINESS AFRICA | JUL/AUG 2017



8 ways to improve food safety processes in the HORECA industry

Changing consumer demands for fresh food and increasing risks brought by long supply chains make the hotels, restaurants and catering (HORECA) industry vulnerable to food safety incidents. Below are some of the sure ways to eliminate these risks and improve the bottom line. By Njoki Nyoro


ood poisoning incidents have been with humanity since time immemorial. However, as urbanization takes hold around the World, these incidents take on new levels of importance since a single occurrence can affect far more people than was possible decades ago when communities were living in villages. Further, the recent emergence of the organized hotels, restaurants and cafeterias (HORECA) industry in Africa has opened up good opportunities for the continent, while also revealing the gaps that still do exist in the food safety practices in the industry. The recent outbreak of cholera in Nairobi and other regions of Kenya is a classic case. The incident, where several hundred people were hospitalized and some even were reported dead not only put a strain on the public health sector, but also led to the suspension or closure of a number of high end restaurants and hotels, indicating that food safety incidences are not only to be found in low-level establishments. But Kenya’s facilities are not alone.

McDonalds and KFC in China

McDonalds and KFC, the worlds largest fast food makers have had a fair share of food safety incidences, notably in China, in the recent past. Both chains were hit riddled by an incident where the supplier of chicken to both companies was accused of pumping chicken with excessive levels of antibiotics in 2012. And in 2014 the same supplier was reported to have unhygienic practices where workers would use meat that has fallen on the floor as well as mixing fresh and expired meat. Despite the Chinese regulators shutting down the company and both American chains apologizing, consumers shunned the chains, affecting their performance in the country, one of the most critical to the chain’s present and future markets. 18


The American restaurant chain, Chipotle has over the last few years also faced food safety challenges in its US business due to a recurring case of norovirus, which the company has struggled to completely eliminate, despite putting in place laudable efforts. Food safety in the hospitality and foodservice industry is a critical component to get right for the individual business involved, and the industry, to thrive and continue receiving consumer trust and business. So, what measures can the industry put in place to

at the suppliers’ operations. It is important that the operator ensures that its suppliers implement documented preventive measures in their operations to ensure safe products arrive at the operator’s door every time. It is also important to check and verify the procedures and processes in place by testing the products before receipt, to ensure they conform to set specifications. The operator must also regularly inspect and audit the suppliers’ premises, production processes, storage, handling and transportation to ensure they meet the operators’ requirements.

Food safety control measures

2) Have a verifiable traceability program The HORECA operator must be able to track backwards and forwards all ingredient supplies, in case of a problem that may result in a recall or withdrawal of a product, or such eventuality. Whether manual or using the latest computerized traceability systems, the program must be able to provide a clear view of the movement of ingredients and other supplies from the farm, to storage, to the restaurant and utilization.

The following interventions must be put in place by the hospitality and foodservice operators eliminate food safety risks in their operation: 1) Establish supplier interventions – Your HORECA operation may have the latest technologies, the right people and processes, but to succeed, you need the support of your suppliers to have a well functioning food safety system. The HORECA operator must put in place measures that can provide transparency from and ensure safe operations

3) Train and build capacity of suppliers – In Africa, just like in many regions, not all the suppliers have the capacity to put in place FOODBUSINESSAFRICA.COM

and successfully manage a food safety program at their own locations. Therefore, for small-scale suppliers of a number of products including fruits and vegetables, dairy and meat products who are by their nature mostly farmers, the operator should build a capacity enhancement program for either individual farmers, or in groups or encourage them to form cooperatives, through which food safety training can be done. The operator may work with outside organisations to achieve this goal, leaving the capacity building role to the external partner, but with regular checks to ensure compliance. 4) Train all employees on food safety – Every operator must train its general managers, caterers, production and service staff on the latest food safety practices that must be followed to deliver safe food to the customers, covering such areas as cleaning, waste management, food safety protocols, personal hygiene, cross contamination management, storage, traceability and other areas. By training the employees, they become empowered to make decisions. Trained internal employees can then advice management on areas that need improvement on matters food safety, helping make the system better internally. 5) Maintain a hygienic environment – Basic hygiene is the building block to safe food. Sanitation procedures must be put in place at the facility to eliminate any threat brought by any supplies into the facility. A clean, orderly environment also eliminates any chance of cross-contamination of otherwise clean and safe product with dirty or infected ones. Waste must be disposed of in the right manner, using the right method. 6) Regular inspection of facilities – Regular inspections are part and parcel of a food safety management system, allowing the operator to identify good practices and areas that must be improved upon periodically. Inspections can be scheduled depending on the risk or from past experience, taking into consideration the outcomes of past internal, third party and regulatory inspections by central or local government agencies. Done properly, internal inspections can be a wonderful tool to close of non-conformities and to identify new areas of improvement, reducing the need for regular third party or regulatory inspections. 7) Implement the right storage and cooking processes – As important as sourcing food products is the storage and cooking conditions at the hotel or restaurant. Adequate capacity of cold chain, in working order, is a priority investment to make, ensuring that fruits, vegetables, meat, poultry and fish, and dairy products are kept at the right temperature at all times. Frequent monitoring and inspection of storage facilities must be done. While the demand for minimally processed foods continues to rise, the operator must ensure that the right temperatures of cooking each food type is achieved all the time to ensure pathogens are eliminated from the food. Produce that is used to make raw products like salads must be washed and then blanched in hot water to make them safe to eat. Proven and tested procedures of food preparation must be used at all times. 8) Get your facility certified – While it is possible to maintain an excellent food safety system without getting a HACCP or similar certification, the operator may decide to go the whole hog and get certified on food safety. With the certification, the facility can demonstrate to all parties, internal and external, its food safety credentials, which could translate to a more a resilient, auditable food safety system and better business for the HORECA operator. FBA Njoki Nyoro is a food safety and systems manager and auditor. FOODBUSINESSAFRICA.COM

4 Good Reasons to be at AFMASS 2018 in Kenya & Zambia Reason #4

TWO CONFERENCES, TWO COUNTRIES, ONE CONTINENT The industry in Africa’s is thirsty for knowledge that will reduce their costs, improve efficiency and eliminate risks to their businesses. The conferences at AFMASS 2017 are designed to inform investors, industry managers, Govt. regulators and other stakeholders of the latest innovations, policies and technologies that Africa must adopt to meet the needs of a growing industry and population And, with two locations in Kenya and Zambia in 2018, AFMASS continues to be the perfect location where learning about Africa’s industry is taken to new levels. Sign up today on the website to sponsor, exhibit, visit and attend the conferences and expos today FOOD BUSINESS AFRICA | JUL/AUG 2017



Chi Nigeria adds Choco-Malt drink to its portfolio Leading Nigerian beverages manufacturer Chi has introduced Hollandia Choco Malt drink, a milk drink with chocolate and malt. The 3-in1 formulation is available in 315 ml and 135 ml packs, the drink is targeted at the growing youth market in Nigeria and the region. Claims: Nourishing vitamins, minerals and carbohydrates

Skol Brewery introduces craft beer Skol Breweries, formerly called Brasserrie des Mille Collines, a subsidiary of Belgium’s Unibra, has introduced Virunga Gold, a craft beer targeted at the mass market in Rwanda and the regional market. With alcohol by volume (ABV) of 6.5%, Virunga Gold is a strong pale lager that joins the company’s Virunga Mist brand.

Brookside rejigs Delamere yoghurt, adds fruit varieties to its range Dairy producer Brookside Dairy has introduced an expanded range of variants and packaging for its Delamere brand of yoghurt. The new yoghurt is now available in 100, 150, 250 and 450 ml cup variants in a number of options - vanilla, strawberry, lemon biscuit and apple caramel. The labelling of the original Tetra and bulk packaging have also been redesigned Claims: Preservative free. No artificial colourings. With real fruit






The African Food & Beverage Tech Conference is the go-to educational platform to discover the latest post-harvest, processing, packaging and food safety technologies and regulatory matters in the dairy, beverages, horticulture, processed food and food service with a focus on Africa’s industry. But there is more in store for you, with an expo where you also get to meet leading regional and international suppliers so you can implement your ideas immediately. SIgn up today!!




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Flavoured milk innovations rise in India

Chobani enters Greek seeks stirred yoghurt Greek yoghurt market name protection

ESL Packaging booms in Africa VOLUME 2• ISSUE 3 • NO. 5 FOODBUSINESSAFRICA.COM





Chobani enters stirred yogurt market with Chobani Smooth

USA - Chobani, America’s maker of leading Greek yogurt brand, has entered the regular stirred yoghurt market with its Chobani Smooth, the company’s first entry into nonGreek, classic yogurt, with a promise to ‘revolutionise’ the entire yoghurt market in the country. “With Chobani Smooth, we’re bringing craftmanship back to traditional yogurt with a product that has less sugar and more protein than most of the options out there

and no artificial sweeteners or flavors,” said Hamdi Ulukaya, founder and CEO of the company. According to Ulukaya, 58% of other traditional yogurts in the dairy aisle contain artificial sweeteners and/or artificial flavors, placing the new product at a distinct advantage, as consumers increasingly seek natural, low sugar and is affordable to them. The company is targeting this group of consumers, where nearly 2 million

households left this category because they could not find options that were right for them. According to the company, Chobani Smooth is a low-fat (1-1.5%) classic yogurt with 25% less sugar and twice the protein of other traditional yogurts. It is made made with only natural, non-GMO ingredients, real fruit, live and active cultures, and fresh milk from cows not treated with rBST by lightly straining the yogurt and has no tart taste and thicker texture typically found in strained yogurts. Chobani, the second largest overall yogurt manufacturer in the U.S., is the leading Greek yogurt brand in the U.S. accounting for 38% of all Greek yogurt sales. Chobani Smooth follows other successful product launches by the company, including Drink Chobani in 2016, the company’s first drinking yoghurt, and Chobani “Flip” in 2014, a Greek yoghurt with a natural crunch on the side. Chobani Smooth is available in peach, strawberry, vanilla, blueberry and black cherry fruit options.


Flavoured milks take bulk of new products launched in India during 2016 INDIA – Flavoured milk products made a significant majority of new dairy drink products – white milk, flavoured milk, drinking yoghurt, liquid cultured milk and plant based drink - that were launched in India in 2016 and 2017. According to new research by Mintel, flavoured milk products accounted for 43% of dairy drink introductions in the country in 2016 from from just 20% in 2012, according to Mintel Global New Products Database (GNPD). Latest reports indicate that 39% of the category of dairy products was flavoured, continuing the trend. Mintel’s research shows that retail volume sales for flavoured milk in India reached 72 million litres in 2015, up 31% from 55 million litres in 2012, while retail

value sales grew by 40% in the same time period, reaching Rs 800 crore (US$125 million) in 2015, up from Rs 570 crore (US$89 million) in 2012. “Flavoured milk has gained ground in India over the past few years, and most dairy players in the country feature some form of the flavoured beverage in their product mix. On top of that, there has even been innovation from companies that are not typically associated with the dairy space. Much of the category’s retail growth in India can be attributed to the fact that urban Indian consumers are opening up to valueadded dairy, particularly for its convenience and health benefits. The popularity of packaged flavoured milk in India is also due to consumers’ preference for assurance of

safety,” says Ranjana Sundaresan, Global Food and Drink Analyst at Mintel. With high levels of awareness of the health profile of dairy products in the country, India’s flavoured milk innovation will continue to grow, where urban consumers are swapping less healthy beverage options like carbonated soft drinks, and even juices, for flavoured milk. According to Mintel, there is potential for innovation on flavours, formats and formulations that meet the appeal of children, while fulfilling nutritional requirements and to target breakfast as an occasion that dairy companies and manufacturers can tap into for opportunities.


Grupo Lala acquires Brazilian dairy company Vigor BRAZIL – Mexican dairy giant Grupo Lala has announces that its Board of Directors has agreed to acquire up to 100% of the shares of Vigor Alimentos, S.A., a Brazilian dairy company, and up to 50% stake Vigor owns in subsidiary Itambé Alimentos SA, another Brazilian dairy company. In addition, as part of the transaction also seeks to acquire from Arla Foods 24


International an additional 8% of Vigor’s shares, increasing LALA’s participation to 99.99%. Publicly listed company on the Mexican stock exchange, Grupo Lala is the largest dairy group in Mexico and one of the major dairy operators in the Americas, with more than 60 years of history and operations in Mexico, USA and Central America. It had

net sales of US$2.9 billion in the 12 months ended June 30, 2017. The transaction will be funded by a bridge loan, followed by a combination of long-term debt and additional equity of approximately US$550 million, of which an estimated US$315 million will be committed by LALA’s current shareholders.






Asia to drive ice cream global sales with India, China leading the way

India, Indonesia and Vietnam lead in volume growth; India set to overtake the UK in 2017 WORLD – The tide is turning towards the CAGR growth rates, with Indonesia (11%), Asian continent as the next growth frontier Vietnam (9%), Turkey (9%) and Malaysia for ice cream, away from the US and the (8%) leading the way after India, in steep European markets, according to new contrast to volume declines in Switzerland research by Mintel. (-3%), Thailand (-2%), Denmark (-2%), the The research shows that global ice UK (-2%) and the US (-1%). “The rapidity with which India’s ice cream market is expected to have surpassed the 13 billion litres mark in 2016, with India, cream market is expanding is worth Indonesia and Vietnam among the world’s noting. The low per capita consumption of fastest growing markets. retail ice cream in India demonstrates the India takes the cream as the fastest exciting potential in what is the world’s growing country in scooping this delicious second most populated country, although dessert, with a Compound Annual Growth competition from street vendors should Rate (CAGR) of 13% over the past five years, not be underestimated,” says Alex Beckett, reveals the research. This year, volume sales Global Food and Drink Analyst at Mintel. China, the world’s biggest market, in India are set to overtake those of more established markets, including the UK for however, still tops the ice cream the first time ever, reaching 381.8 million consumption table, with an 4.3 billion litres litres in 2017. It is forecasted to almost in 2016, followed by the US (2.7 billion litres) and Japan (756 million litres). Mintel double to 657.2 million litres in 2021. Other countries within the region are research finds that Norwegian consumers also expected to continue the eye-popping are the biggest ice cream eaters, consuming

9.8 litres per capita in 2016, followed by Australia (9.4) and Sweden (8.9). The Asia-Pacific region leads in new product development arena, with one in three (32%) of ice cream products launched in the region in 2016, up from 26% in 2013, while the share of ice cream products launched in North America fell from 19% to 14% in the same time period.


General Mills launches ‘Oui’, a new French style yogurt USA – American diversified food company General Mills has launched a new variety of yoghurt in its Yoplait brand stable, seeking to appeal to consumers’ urge for simple, few ingredients. Inspired by the traditional French style yogurt, Oui (French for Yes) is made with simple, non-GMO ingredients – including whole milk, cane sugar, real fruit and yogurt cultures. It contains no artificial preservatives, no artificial flavors and no colors from artificial sources, according to General Mills. It is available in eight flavors, including strawberry, blueberry, black cherry, vanilla, coconut, lemon, peach and plain. The fruit flavors include real fruit at the bottom of the pot, which add a bit of fruit to each bite without stirring the yogurt and disrupting

the thick texture. “We’re really going back and embracing the way yogurt was made in the past to help create an entirely new category in the yogurt aisle,” says Doug Martin, director, Yoplait. According to the company, the method for crafting French style yogurt differs greatly from standard U.S. yogurt making.

Instead of culturing the ingredients in large batches and then filling individual cups with fully prepared yogurt, Oui by Yoplait is made by pouring ingredients into pots, and allowing the contents of each glass pot to set and culture for eight hours. The result is a uniquely thick, delicious yogurt that has a subtly sweet, fresh taste. “It’s the simplest way to make yogurt, but it’s also the hardest to do at scale,” Martin says. Oui is packaged in rigid glass packaging that makes the product stand out on its own on the shelf. General Mills says that the glass is rigid and helps maintain the yogurt’s integrity, and enables the yogurt to stabilize without the use of added cornstarch or gelatin. The glass pots also offer endless opportunities for creative and crafty up cycling, it adds.


DuPont expands probiotics lab facility to strengthen probiotics position USA – DuPont Nutrition & Health has announced a significant upgrade to its probiotics pilot facility in Wisconsin, USA to deliver an increased pace of new product development and significantly improved delivery times on pilot material for clinical trials and customer evaluations The $10 million investment strengthens the company’s current position as a leader in the probiotics industry. “Given the explosive rise in demand for probiotics 26


products all around the globe, this project allows us to aggressively pursue our goal to be the No. 1 probiotics supplier in the world,” said DuPont Nutrition & Health President Matthias Heinzel. “These expansion efforts show our commitment to becoming bigger and stronger with our capability to meet demand, and our facilities, and qualified staff to handle the significant growth we foresee in this sector.”

The pilot area features new, state-of-theart equipment, data collection, laboratories, instrumentation and specialized workspace for probiotic development and scale up. The upgrades that quadrupled the pilot area have already increased bandwidth to simultaneously run more development projects while improving scale up efficiency and time to market.


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FrieslandCampina to simplify its structure with focus on dairy, to sell juice business

NETHERLANDS - Royal FrieslandCampina N.V. has announced its intention to simplify its structure into four global business groups and to focus on its dairy business to enable the company more decisively respond to market developments and innovate better, beginning January 2018. FrieslandCampina announced that it would sell Riedel, because the company wants to fully concentrate on its dairy portfolio early 2017. The restructuring of the organisation will also involve a change in the management of the company by reducing the executive board two and the establishment of an executive leadership team. ‘In order to remain successful, we have to respond quicker to changes in consumer demand, customer needs and social developments. We can accomplish

this by granting the business groups more independence and accelerating the decisionmaking process. With the simplification of the organisation and targeted innovations we invest in further strengthening our brands in the areas of speciality food, milk and other dairy-based beverages, yoghurt, quark, cheese and ingredients.’ Says Roelof Joosten, CEO of Royal FrieslandCampina N.V. The Executive Board will consist of the Chief Executive Officer, Roelof Joosten and the Chief Financial Officer, Hein Schumacher, while the Executive Leadership Team will consist of the CEO and CFO and the Presidents of the four newly to be set up business groups and the President of FrieslandCampina China. Further, a number of corporate functions, such as Human Resources, Research & Development and

Corporate Supply Chain, will be included in the Executive Leadership Team. The company has appointed four executives to be in charge of its four business units, and one in charge of China. These include President Consumer Dairy, Roel van Neerbos, President Specialised Nutrition, Berndt Kodden, President Ingredients, Kathy Fortmann, President Basic Dairy, Hans Meeuwis and President FrieslandCampina China, Rahul Colaco. “The objective of the new structure is to further improve the company both operationally and commercially and so durably generate more value for the member dairy farmers,” says the company. In the new structure, Consumer Dairy business group will be composed of the current consumer-driven business groups FrieslandCampina Europe, Middle East & Africa, FrieslandCampina Asia and the consumer-focused activities of FrieslandCampina Cheese, Butter & MilkPowder. The Specialised Nutrition business group will focus on specialty food, such as infant nutrition, sports nutrition and nutrition for elderly people. The Ingredients and Basic Dairy business units will focus on the production and sales of ingredients and basic products, such as cheese, butter and milk powder respectively to the food industry and retail. Further, the company has just announced that it will be selling its juice business FrieslandCampina Riedel, a processor of ambient and chilled juices and fruit drinks in the Netherlands to an investment group, Standard Investments, as part of the strategic review to concentrate on its dairy business.


Greece to seek geographical protection for ‘Greek yoghurt’

GREECE - The Greek Ministry of Agriculture has commenced the process that may eventually provide geographical protection for the name “Greek yogurt” in response to rising consumer demand of the product around the World. The product name ‘Greek yogurt’ is not protected by a geographical indication but comes under the EU Regulation on the provision of food information to consumers. The ministry has established a 14-member working group which will prepare the technical details of an application for registration of the name ‘Greek yoghurt’ under the EU food quality 28


schemes to get a geographical indication. It is seeking to ensure a Protected Designation of Origin as well as a Protected Geographical Indication for its yoghurt.

“We are taking another important step in securing our traditional product, Greek yoghurt, which is famous for its unique quality on European and international markets,” Greek Agriculture Minister Evangelos Apostolou. The minister hopes that getting the protection will ensure the income of yoghurt producers as well as producers of raw materials in Greece. The worldwide demand for Greek yoghurt, a strained variety of yoghurt with higher protein and thick texture, is expected to grow to US$4 billion in the US by 2019, where Greek yoghurt currently takes up to 50% of the total yoghurt category. FOODBUSINESSAFRICA.COM



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ESL packaging takes hold in Africa

Despite packaging material sourcing problems in the region, the technology has a bright future


airy companies from Nairobi, Lagos to Lusaka are looking at the possibility created by the Extended Shelf Life (ESL) technology as the demand for milk products continues to rise in Africa, driven by rising incomes and increasing urbanisation. In Africa, infrastructure challenges abound. Considering that the continent itself is bigger than China, US and India combined, with most African countries like Kenya basically taking in several European countries, road infrastructure, electricity supply and cold chain are many a time patchy, dairies have always faced the challenge of delivering milk to consumers in far flung areas of the continent. The number of homes with refrigeration, even in urban areas, is still low by world standards, aggravating the situation. ESL technology provides a real incentive to dairies to deliver fresh and value added milk products to the continent’s population. In Africa, the delivery of an extra week or month into the shelf life of a highly perishable product like milk can have a huge effect on the dairy to deliver on its goal. ESL meets this requirement perfectly, hence its ease of adoption by African dairies.

ESL essentials In the ESL process, direct heating is employed, due to a perception of better taste of the end product. Processing conditions usually vary from 120-140°C, with holding times of between 0.5 to 4 seconds. This processing technique, plus appropriate packaging provides an enhanced shelf life of milk products, usually between 30-90 days. This compares to the expected shelf life in the region of 3-5 days for fresh milk, which is usually processed at lower temperatures for longer duration. The lower shelf life of pasteurised milk products is further reduced by environmental and operational factors, including high raw milk bacterial counts experienced in Africa due to poor hygiene and milk handling. Higher temperatures employed and a sterile environment at filling ensures that 30


colony counts are reduced dramatically and any risk of contamination is eliminated, enhancing product shelf life. Package stability and integrity must be maintained

ESL ADVANTAGES ESL technology has a number of advantages to the dairy and consumer, including:

Food safety Improved hygiene and reduced risk of contamination by pathogenic and spoilage organisms during production and distribution enable ESL technology to deliver advantages in terms of product safety and quality to the dairy and the consumer. Improved food safety increases shelf life to the product, enabling distribution to far flung distances without the risk of spoilage and returns.

Better hygiene = better shelf life Without delivering better hygiene, ESL technology wouldn’t be widely adopted as it has been by the industry. While it is

important to note that it is critical to ensure hygiene through the entire milk value chain, ESL processing reduces microbial load in milk by a greater degree than pasteurisation. The process also drastically reduces any possibility of re-contamination from the filling environment. The two factors, better microbial reduction and diminished chances of re-contamination, deliver ESL processed product with lower microbial load than a pasteurised product – boosting end product shelf life significantly than the pasteurised product.

Reduced cost of supply chain The risk of over-stocking of pasteurised milk products continues to reduce the dairy’s capacity to deliver adequate stock to distributors, impacting on sales performance by the dairy. Inadequate capability to forecast demand leads to returns and loss by the distributors and retailers. ESL provides stocking advantages for shops and the distributors, reducing number of deliveries, saving the dairy and the trade players. FOODBUSINESSAFRICA.COM


Reduced spoilage, waste and loss The management of spoiled, damaged and expired products in many dairies in Africa can be a devastating episode to the uninitiated – requiring a dedicated team to manage product returns, through which the dairy can lose huge sums of money, as many dairies have learnt, with devastating consequences. ESL packaging, by extending shelf life of the milk, drastically reduces product wastage and loss to the dairy. As one top level manager in a dairy in Uganda told us, the savings from less returns can easily make up for any increased cost of process equipment and packaging.

Greater and wider market reach The African dairy of the future shall, following the trend in other markets, be a bigger central operation, with a wider and larger distribution of the milk from this central base. ESL enables dairy manufacturers to distribute products into larger markets with a reduced risk of product spoilage in many a times hostile and harsh environments.

Efficiency in production ESL technology allows dairies to exploit the economies of scale that result from consolidation of production, which is bound to happen in Africa. The longer that can be delivered by ESL technology reduce product wastage during changeovers while the improved hygiene and longer shelf life that ESL technology offers result in fewer returns for the dairies and considerable cost savings.

Lower cost to consumer Milk consumption may be increasing in Africa, but the cost of milk is still a hindrance to milk uptake, especially in rural areas far away from the cities and milk producing areas. ESL milk products, which have been priced at or just above fresh milk products, have enabled dairies to deliver affordable milk to areas that could only be served by UHT milk products before, which cost more. This left out the most vulnerable part of the consumer, with the least income but who could access the most expensive milk products, often times at inflated prices.

ESL – future of dairy in Africa? Dairy processing managers agree that the future of milk processing in Africa will increasingly rely on ESL technology to deliver milk products across the region. Our interviews with several process and quality managers indicates that ESL has a bright future. Connected to the advantages stated above, dairy processors are positive that there shall be more investment in ESL technology in future, boosting this technology that will surely revolutionise milk processing in the continent.

Packaging challenges in the region Adoption of ESL in Kenya and the surrounding countries is facing a challenge. The access to and quality of packaging materials is a challenge to most dairies in the region. “The lack of a local supplier with the appropriate technology and skills to supply high quality packaging materials remains our biggest headache,” we were told by a contact in Kenya. “As much as we would like to produce more ESL products because the market requires the product, we have ran into many challenges, some of which border on food safety concerns, with locally produced packaging materials. We have engaged the suppliers but so far we have not found a solution to this problem,” our source added. DBA FOODBUSINESSAFRICA.COM

PULSES: GOOD FOR HEALTH, FOOD SECURITY, AND CLIMATE The United Nations proclaimed 2016 the “International Year of Pulses”. The aim of the “International Year of Pulses” was to raise awareness of the particular benefits pulses provide for health, food security, and the world climate. The Food and Agriculture Organization (FAO) of the United Nations is collaborating with governments, NGOs and all other relevant stakeholders to heighten public awareness of these benefits, plus underline that pulses can form the backbone of sustainable food production. This also creates a unique opportunity to encourage collaboration throughout the food chain to better utilize pulse-based proteins, encourage further global production of pulses, better utilize crop rotations and address the challenges in the trade of pulses. For Bühler, the world’s leading provider of rice and pulse processing solutions, pulses are a fast growing business originally taking off in 2010, with the introduction of the first pulse huller PULSROLL™. Since its beginnings, the pulse processing business within Bühler’s Pulses, Spices & Sesame division, has generated significant business volume. This year it is expecting to drive growth again from a regional to a worldwide platform, where significant growth opportunities are envisaged. Peas, lentils, chickpeas, and many other dry beans are high in protein, vitamins and minerals – making them an excellent meat substitute. When it comes to providing a growing world population with plant protein, pulses come top of the list. Their cultivation is more resource efficient than most animal protein sources, so they have a positive impact on environment sustainability. Pulses also contribute to a more sustainable cropping system, thanks to their ability to biologically fix nitrogen in the soil. On a worldwide scale, some 72 million tonnes of different pulses varieties are produced annually. There are many people in the developing countries, which owe at least 10% of their daily energy intake to pulses. Bühler has pulses experts in locations ranging from North America to the Middle East, Africa and Europe. Bühler closes the gwap In the past, pulse processing, particularly in North America, was often restricted to cleaning and then exporting. Further, rice and grain technologies that have been commonly employed for pulse hulling have not met the quality and quantity requirements of modern, large scale EU and US pulse processors. Bühler is now bridging these gaps between the value chain, helping processors around the globe to adopt complete hulling and grinding operations, so that they can access the desirable nutrients from the pulses and therefore extract greater value. To do this, Bühler is adapting technology to suit different processing needs globally, including customized process, plant capacities and technology variants such as CE and ATEX machines. Another major milestone is Bühler’s dedicated pulse hulling solution PULSROLL™ – DRHG, which launched in 2016. It removes the hull from pulses efficiently, hygienically, and cost effectively. Shivam Protein, for example, has reported positive response from its market – even with the first PULSROLL™ yield is up by 2% when compared to its existing mill, while labour and power costs per tonne of output, have reduced significantly. Examples such as this underline how Bühler has created the next level of quality benchmark for pulses through process excellence and cutting-edge technology. Ready for the next step Bühler has the technology for post-harvest processing of pulses, able to convert raw material into diverse product forms to meet consumer preferences within different markets. Pulses could play an important role in pasta, noodles, baked goods, breakfast cereals, and protein-rich products production - plus, as an environmentally sustainable alternative to meat. Bühler has the capability to leverage the value of pulses and pulse by-products using post-harvest stabilisation, cleaning, dehulling, sorting and further food processing. The automation and technical excellence helps reduce damage, plus efficiently separates impurities while recovering valuable product, such as lighter grains. It also means that by-products previously consigned to the waste - such as pulse hulls, are now used in production of conventional foods such as pasta or baked goods, to supplement dietary fibre. Bühler continues to develop new pulse processing technologies to meet the growing demand from processors and consumers alike. Innovation focuses on delivering increased efficiency, productivity and yields, as well as hygienic processing for maximum food safety. By being at the forefront of the pulses industry, Bühler is doing its bit to support consumer health, food security, and the environment. For more information, contact:: Stanley Ngugi FOOD BUSINESS AFRICA | JUL/AUG 2017






What’s on show at Kenya Nutrition, Health & Wellness Exhibitions? • Food and beverage products • Specialty food products - organic, Fair trade, and other certified products; • Home care products, water treatment solutions and equipment; • Baby food, baby care and pregnancy care products and solutions; • Weight management products and solutions; • Suppliers and distributors of supplements, essential vitamins and minerals, essential oils and fine ingredients; • Nutrition, health and wellness technologies and innovations, including software and hardware; • Exercise and gym equipment and services; • Cooking and kitchen care equipment and solutions; • Sleep and relaxation supplies, equipment and solutions; • Body care products and services - oral, hair, skin, face and other body products and solutions

Exhibition plus seminar focused on nutrition, health and wellness The Kenya Nutrition, Health & Nutrition expo is a family-focused weekend platform to showcase, demonstrate and discuss with consumers the unique features and benefits of your products and services. Space booking has commenced!!

BOOK YOUR BOOTH TODAY!! FoodWorld Media Ltd P.O. Box 1874-00621 Village Market, Nairobi, Kenya Tel: +254 20 8155022; +254 725 343932 Please log onto the event website for more information: FOODBUSINESSAFRICA.COM




The recently opened Africa Improved Foods (AIF) factory in Kigali, Rwanda is testament to the the country’s rise in the Great Lakes region of Africa. Food Business Africa was in Kigali mid this year to witness the official opening of the factory, which features a number of unique technology and safety measures. With a mission to improve nutrition in the Eastern Africa region, AIF has its plans for the future well laid out. By Francis Juma

COMPANY PROFILE AT A GLANCE YEAR COMMENCED OPERATIONS: 2016 NUMBER OF EMPLOYEES: 300 NUMBER OF PLANTS: 1 PRODUCT CATEGORIES: Nootri Toto, Nootri Mama, Shisha Kibondo, Relief Food for World Food Programme TOTAL INSTALLED CAPACITY: 45,000 MT per year LOCATION: Kigali Special Economic Zone, Agri-Park, Silos Site, Plots No: E3 F2, Kigali, Rwanda. TEL: +250 788 389 516 EMAIL: info@africaimprovedfoods. com WEBSITE: www.africaimprovedfoods. com VISION: To be a trusted Africa-based producer of a range of high quality, nutritious and complementary foods that are proven to help prevent malnutrition. MISSION: To help people maximize potential through improved nutrition with affordable, high quality, locally sourced foods. SUSTAINABILITY: Sustainability characterizes our goals and ambitions at Africa Improved Foods. In as much as we are a commercial, for-profit organization, we also strive to have the maximum social, economic and environmental impact in the communities wherein we operate.


DSM CEO, Feike Sijbesma (right), AIF ChairmanMauricio Adade (centre) and CEO AIF Amar Ali (second right) at the opening ceremony in June


frica Improved Foods (AIF) and its CEO Amar Ali are on a mission. It is a mission driven by a passion and deliberate purpose to champion the eradication of malnutrition in the Great Lakes region and Africa as a whole and thereby improving the children’s potential to build Africa. But Amar is not the only one on this noble mission, as CEO of the recently opened Africa Improved Foods (AIF) Rwanda, he leads a company that is on a mission to “help people maximize their potential through improved nutrition with affordable, high quality and locally sourced foods.” This mission is reflected in the 300 plus employees that report daily at AIF to enable the company meet its highly ambitious goals. Secondly, the company’s ambition is in getting the best of the agricultural potential of Africa through local production of nutritious foods.

“We have products made in Africa which are as good as anything you can get internationally but made locally from local farmers at affordable prices.” Amar Ali, CEO

Noble goal, big ambitions It is a cool, quiet late May evening at the magnificent and grand Kigali Convention Centre in the middle of Rwanda’s capital, Kigali, and guests are all seated having dinner and drinks at the official launch of Africa Improved Foods. Like all things in Rwanda, the Kigali Convention Centre reflects the dedication to perfection that the country is well known for. As guests continue to be entertained by traditional dancers, interspersed by speeches,

including one from Rwanda’s Minister for Agriculture & Animal Resources, Dr. Gerardine Mukeshimana, Royal DSM’s CEO Feike Sijbesma, Mauricio Adade, AIF’s Board Chairman, and AIF’s Country Director, Prosper Ndiyiragije, Amar takes to the podium to address the gathering, with a focus on the company’s mission Amar Ali shades light on the huge challenge that Rwanda, and most African countries face: malnutrition. He draws the connection between proper nutrition, personal potential and the potential of a country like Rwanda, where up to 38% of the children under five face severe malnutrition which leads to stunting and limits their ability to achieve their best potential in school and thereafter. According to Amar, a population that cannot feed a majority of its young population risks not achieving its full potential, putting its future at risk. “There is solid evidence that the first 1,000 days, from conception to a child’s second birthday are critical for its physical and mental development, and that the child

“Our products target the first 1000 days - which is the 9 months of pregnancy and the first 6 months of exclusive breastfeeding, and then the period from 6-24 months where complementary foods should be introduced.” Darshana Joshi, Commercial Director

should be exclusively breastfed for the first six months of life to achieve optimal growth, development and long-term health,” notes the CEO, stressing that AIF encourages mothers to exclusively breastfeed for the first six months. “AIF is here to solve the nutrition problem and trying to find a way for Rwanda to feed Rwanda and for Africa to feed Africa. We have products made in Africa which are as good as anything you can get internationally but made locally from local farmers at affordable prices. That’s the attitude AIF wants to create with its brand,” says AIF’s Country Director, Prosper Ndiyiragije. “Our company is a mission-driven company. We are in Rwanda and Africa with a mission and the mission of our shareholders is primarily about nutrition,” he states. A partnership between Royal DSM, a leading nutrition, health and materials company and a number of partners including FMO, the Dutch development bank; CDC Group PLC, the UK government’s development finance institution; and the International Finance Corporation (IFC), the investment arm of the World Bank, AIF is a US$60 million investment that produces nutritious porridge flours (with added skim milk powder, vitamins and minerals) targeting vulnerable population segments such as pregnant and breastfeeding mothers, older infants and young children, especially in the first 1,000 days of their lives. The consortium invests in Public Private Partnerships (PPP) in Africa to manufacture affordable, nutritious and high-quality foods to improve the nutritional status of people. AIF is the first investment in Africa, which has been made in partnership with the Government of Rwanda. The company has an annual production capacity of 45,000 metric tonnes of food products, making it one of the largest nutrition factories in the Eastern Africa region. Situated at the Kigali Special

The company’s production, maintenance and safety team, led by Daniel Nyange (second right)

Economic Zone, it sits on 40,000m2 of land. Rwanda is committed to fighting malnutrition, and has put in place by measures to end the menace by 2025 or even earlier, according to the Minister for Agriculture & Animal Resources, Dr. Gerardine Mukeshimana. “Rwanda has a focus to attract private sector investment into the country and we are thankful to DSM and its partners for partnering with our government in this investment. The AIF is testimony of how public-private partnerships can be instrumental in bringing into the country private investments that we really need as a country,” comments Dr. Mukeshimana. “Food fortification has been shown to be an effective way to eliminate malnutrition in other countries. We are proud to have this facility in Rwanda.”

Meeting Africa’s potential Amar believes that there is a need for a change of mindset to improve food security and nutrition in the continent, and that working with the private sector and other partners, governments across the Continent can achieve these goals faster. “Even if agricultural yields in sub-Saharan Africa were to grow at the same rate as that of the last 25 years, the region is still forecast to grow its imports from 20% to 60% by 2050, when its population will be 2 billion,” said Amar at the launch. “We must encourage a step change in agricultural production in the region, and that is why AIF is here to work with other agribusiness stakeholders to improve yields. With a scarce population and land mass bigger than the USA, India, EU and

China put together, it is possible for Africa to rise to its challenges if it can attract big companies like AIF with the aim of improving local economies and creating jobs, as Africa can not rely on food imports to do this,” he added. Amar believes that AIF’s ambitions and plans will eventually contribute to reducing food imports and create further prosperity in the Continent. “Africa can solve the problems of malnutrition, food insecurity and job creation, but to do this, we need all the young people to be properly nourished, able to learn quickly, think creatively and act decisively. This is a birth right of every society. It is AIF’s mission to help all the people claim this birth right.”

Products and markets “Currently, our products are mainly targeting the first 1000 days - which means the 9 months of pregnancy and the first 6 months of exclusive breastfeeding, and then the period from 6-24 months where complementary foods should be introduced in addition to continued breastfeeding,” says Darshana Joshi, the company’s Commercial Director. The company’s only commercial brand, Nootri, which is available in two variants, Nootri Mama for expectant and breastfeeding mothers and Nootri Toto which is for the young brand is currently sold in Rwanda and Uganda’s retail shops and supermarkets. AIF also has a fully-fledged nutrition programme with the Government of Rwanda in which it produces the brand Shisha Kibondo, for the most impoverished


communities in the country. The product is availed by the government to expectant mothers and babies in the country as a nutrition intervention product through health centres. The World Food Programme, the company’s biggest customer, has an agreement with AIF to produce nutritious relief foods that are being distributed in the Great Lakes region and as far away as Somalia and South Sudan. The company plans to introduce new products that cater for all categories of people in the future.

Safety-first philosophy Africa Improved Foods Rwanda factory is a state-of-the-art installation with unique features that ensure efficiency, safety and productivity. The factory’s Site Manager, Daniel Nyange, an experienced miller with overall responsibility to manage the entire production, maintenance, engineering and safety, health and environment (SHE) operations says that the AIF plant stands shoulders above its peers in the region. “This factory is one of its kind. If you look at the conceptualization, the installation and the design of this facility, there is no

facility that equals this one in Eastern Africa. We have the highest capacity extrusion installation right now and also have a safety record that no one else has

“We are making baby food here, we have to keep hygiene levels up at all times. A lot of training has gone into that. There is a cleaning procedure that we follow through. ” Liliane Umuhumuza, QA Manager

in the region. This is because we are using the DSM model that no one else in Africa uses. We want to make safety our focus so that every employee feels protected as they work and in return to deliver their best. Unless somebody feels safe they are not able to do their best at work,” he states. In terms of safety, the company has a number of Life Saving Rules, which are daily

activities that everyone observes on the site. They are prominently displayed within the factory. “Once you come to the site, you are assigned a guide who explains to you safety rules to observe to ensure everyone who visits the site is also involved in this safety plan.” According to Nyange, they also work with a very tight work permit regime. “This acts as a risk assessment for our maintenance team whenever they have work to do on any equipment. We observe LOTOTO, which stands for Lock Out-Tag Out-Try Out. Most companies stop at Lock out, Tag Out, which is very risky. We do Try Out as well. Try out means you are trying out the equipment whether it has been returned back to its proper working condition,” he explains. In the plant, access to the various zones is through colour-coded Personal Protective Equipment (PPE) to reduce risk of cross contamination. The plant has three zones: the red zone - the highest zone where people are in contact with food. The blue zone is the second priority in terms of hygiene and safety requirements, while

the grey zones are normal zones like the packing station, where there is no chance of contact with the food products. All the equipment also have safety features including safety interlocks, safety switches, and are guarded. “We also do a lot of training of our staff - every person you see here has gone through a blue book, which is a set of safety requirements. Everyone working on the site has sat and passed a test that requires them to be on the site. This means that they have understood the safety requirements of the facility. We have been doing drills from time to time. We also have management of change procedures that we follow before anything is changed at the plant,” continues Nyange. To ensure fire safety at all times at the site, the company has installed a fire cube, which is a fire engine on the site. The fire cube pumps water to all the fire hydrants around the site in case of a fire emergency, with capacity to manage the fire before

“We observe LOTOTO, which stands for Lock OutTag Out-Try Out. Most companies stop at Lock out, Tag Out, which is very risky. We do Try Out as well.” Daniel Nyange, Site Manager

external support arrives. In terms of product safety, the ISO 22000 certified company has a wellmanaged system that ensures that raw materials meet its strict requirements, while products are checked during and after processing to meet its food safety and quality criteria. “We are making baby food here, we have to keep hygiene levels up at all times. A lot of training has gone into that. There is a cleaning procedure that we follow through. We have Standard Operating Procedures (SOPs) that ensure that everything we do here is documented, ensuring that we meet our quality and food safety goals every time,” explains the company’s Quality Assurance Manager, Liliane Umuhumuza. The company’s production floor meets strict hygiene criteria, including having epoxy flooring in each area.

State of the art factory The storage, processing and packaging of grains at the plant, where maize and soya beans are the main raw materials, are done

The company’sproducts on a retail shelf in Kigali, Rwanda

using high capacity equipment, storage tanks and other auxiliary equipment. The company also adds sugar, milk powder and a vitamins and minerals premix to its products. The company operates two plants: the raw material receiving and storage plant that has mainly Cimbria equipment and storage systems; and the processing and packaging side, where mainly Buhler equipment are utilized. Nyange is proud of the plants’ capability. “The whole installation has very advanced equipment in use. For instance, our sorting machine is one of the most versatile equipment you

will find in its class. We have a drier that you will not see anywhere else.” At the receiving storage plant, the company receives local or imported maize and soya beans from trucks through two pre-cleaners with a capacity of 50 MT per hour each, that remove chaff, stones and other foreign matter from the grains, ensuring that the materials are clean before being introduced into storage. The cleaned grains are then taken through two wet holding bins each with a capacity of 125 MT per hour capacity where the grains are stored temporarily before they are taken through a continuous flow drier with 32 MT per hour holding and 15MT per hour


A Quality Assdurance professional examines the product periodically to ensure set parameters are adhered to at all times during processing and packaging

capacity, respectively. The drier enables the company to receive grains that may not meet the company’s 14% moisture content mark, especially during the wet harvesting seasons, ensuring that grain received into the silos meet the benchmark every time. AIF has a huge silo storage system consisting of ten 2000 MT silos, which

“Our packaging equipment has one of the highest efficiencies with many food safety features included”

sorted using high capacity Sortex A from Buhler that ensures thorough cleanliness of the grains. A 5.2 MT per hour hammer mill then mills the maize grains. Soya grains go through a more rigorous process, including a dehulling operation with capacity of 2.5 MT per hour to remove the extraneous fibrous portion of the grain and a milling process using a 2.2 MT per hour hammer mill. The two flour streams are then fed into K-Tron weighers that mix the maize and soya flours in the right proportions, depending on the formulation of the brand

to be processed. The blended maize and soya flour streams are then taken through a conditioning stage where soya flour and maize flour are blended with an infusion of steam before being sent into a high capacity double-screw extruder with a capacity of 6.5 MT per hour, before entering the high capacity fluid bed drier, or the Aeroglide drier. “Our unique Aeroglide drier drops moisture content of the extruded product from 20% to 7% in 25 minutes, and with a capacity of close to 6 MT per hour, stands out from the rest,” Nyange says. The dry, extruded product is then passed through double-roll mills that reduce the particle size to within less than 0.6 mm. After passing through a separation stage to remove any larger particles, the mix is introduced into a blender that adds essential vitamins and minerals, sugar and milk powder into a holding bin from where the product is passed into the packaging section. A high capacity Bosch packaging machine packages the product into 1kg nitrogen-flushed aluminium foils, that eventually get packed in carton secondary packaging for storage and transportation. “Our packaging equipment has one of the highest efficiencies with many food safety features included,” says Nyange. The company has installed adequate utility capacity to reduce on downtime and improve productivity. It has an installed water capacity of 500,000 cubic metres that ensures it has adequate water all the time. To even out power supplies, two 1600 KVA UPS power back-up systems have been

Daniel Nyange, Site Manager

translates to a maximum storage capacity of 20,000 MT at any one time. Inside the silos, the grain is maintained at a maximum of 36°C to mitigate storage problems, with constant monitoring of the silos through 5 temperature probes. The grains are turned or aerated in case temperature goes beyond the set limit. Prior to transfer to the processing side, grains from the silos are transferred to a day bin, with capacity of two each of 80 MT for maize and 42 MT of soya beans. The grains are transferred to the processing side through belt conveyors. The company has made extensive use of stainless steel in its processing operations, boosting further its food safety processes, at par with the very best in the industry around the World. On the processing side, the maize grains are cleaned, destoned and

End product is packaged in aluminium foils packages before packaging into secondary cartons for storage and transport

how we can improve and get the quantity and quality needed for the product. We are also trying to work with partners to improve infrastructure, post-harvest handling, mainly drying, and many other ways to improve quality of grains locally and in the region.”

Bright future in Africa

The Minister of Agriculture & Livestock, Dr. Gerardine Mukeshimana assiated by CEO AIF and CEO DSM cut the ribbon to officially open the new factory based in Kigali, Rwanda.

installed, with adequate capacity to run the entire plant in case of a power black-out.

Community impact At the base of AIF’s operations is the community in Rwanda and the broader Eastern Africa region. The company has a deliberate policy to build the capacity of local grain farmers from the region to not only grow adequate quantities for the company, but also in improving their capability to meet its quality requirements. The company is presently working with over 9,000 farmers in Rwanda in this regard, and has realised increased compliance by farmers to meet its exacting standards. However, challenges remain in terms of meeting its goal to source locally and regionally. At the time Food Business Africa visited the factory, the company was receiving its maize from South Africa, since

there is maize scarcity in the region due to the severe drought that had affected grain availability in the Eastern Africa region. “We aim at sourcing locally or regionally. This has created business opportunities for people and businesses in Rwanda and East African Community (EAC) countries, from packaging, distribution, transportation, retail and other product and service providers,” says company’s Country Director, Prosper Ndiyiragije. “The main challenge has been so far finding enough raw materials, mainly maize, locally or regionally. It has been a difficult start. We had droughts in the region and that made it difficult and farmers in Rwanda and EAC have not been able to deliver in terms of quantity and quality,” he adds. “The company has had to bring in maize from outside EAC to make up for the shortfall. We continue to work with local smallholder farmers in Rwanda on

As AIF approaches the first anniversary of its operations, the company has set its focus on improving productivity at the factory and increasing its impact on the community in Africa. The CEO believes that working in close partnership with the Rwanda Government, the company will deliver on its noble goals and impact into the future “Our progress has been made possible by the favourable business environment in Rwanda and strong support from the Government. We are deeply committed towards investing in our future in Rwanda because we strongly believe that this country has a wealth of opportunities to offer. We will continue to deliver on our strategy of producing high quality, locally sourced, affordable nutritious products for all Rwandans as well as to East Africa,” says the CEO, Amar Ali. In terms of growth, AIF wants to be the showcase of what can be done in Africa to attract more investors and drive the effort to fight and prevent malnutrition and contribute significantly to the local economy. The company plans to expand its influence to other countries of the EAC and to the Democratic Republic of Congo (DRC). It also plans to open another factory plant in Ethiopia soon. With these big ambitions of taking food nutrition to the next level in Africa, it seems Africa Improved Foods’ mission will soon come to fruition. FBA


We shall invest in food companies in Africa

Ingredients solutions provider, DSM, has opened its first nutritional products company in Africa. Is this a change of strategy for the Dutch conglomerate, and what goals does DSM hope to achieve with its investment in Africa Improved Foods in Rwanda? Interview by Francis Juma

DSM is well known for its ingredients business. How did you get into food manufacturing in Africa? That is true. We are not yet known for finished products. We produce ingredients, including micronutrients, minerals, enzymes, cultures, texturizing agents, premixes, prebiotics and all kind of stuff but not so much of finished products. This is one of the first concepts where we have gone all the way to finished products, which are targeting consumers directly. Our entry into this space is needed because if we had not done this then the Africa Improved Foods factory would not be in Rwanda in the first place. In this particular project we went further than we would normally do as a company and we would like to see it done more often. We have started in Rwanda and we will strategically expand to other countries in Africa. My interest is in fast moving consumer products. We have another consumerbased brand in the US where we sell all kinds of finished products such as dietary supplements via the Internet to consumers. We therefore have some little bit of experience in finished products production and marketing. 42


Private-public partnerships (PPPs) can be challenging to put together in Africa. How did you manage to put together the AIF project with the Government of Rwanda? We started by making the bold decision to manufacture nutritional foods in Africa and not to import any more. We set out the parameters of the countries we wanted to work with, after which we chose to work with countries that have political stability, economic growth and in countries that have addressed corruption. We then did a mapping of all the countries and settled on Rwanda, which seemed the most interesting country to us. We are looking at a number of countries in Africa for a similar project, but we shall follow our guidelines above, chief of which is that we shall not invest in countries with politically instability in the continent. In the PPP model, we must collaborate with the government. And we need some stability, otherwise, it becomes very difficult to invest and operate. We also collaborate with the UN’s World Food Program. How challenging was it to bring other partners, the World Bank, CDC and IFC, on board? It wasn’t easy. It was very difficult to bring them on board at the same time. We deliberately did not want to do the project alone because we truly believed in the power of partnerships. We therefore had to have all possible partners on board. There are those who asked: What is the need? What is the financial yield? This is because they were largely financial institutions. It took so much effort to get them fully on board. At the end, they all saw the benefit and the concept behind it, which is really to produce food in Africa for Africans. What is the role of fortification of food products in Africa and the rest of the World?

Fortification is very important. Western countries developed rapidly after the Second World War through food fortification. The population quickly became healthier, more productive with no stunting, hence creating economic benefits to those countries. Fortification in Africa is therefore very important and Africa can benefit just like the West did. In the West however, they now think that fortification is not important anymore because they have all the wealth. To the contrary, more than 55% of the people in the West are fighting deficiencies they are not aware of. That is why we are re-introducing fortification, not because of shortage of money or that people can’t afford it but because of its importance to the population, whether rich or poor. Fortification hence remains important in both in the West and in the developing countries in Africa and beyond.

What do you think could be some of the guiding principles that could really entrench fortification in Africa and make it accessible to all, even those in the rural areas? We miss the point when fortification is only available for people in big cities. A good fortification program should stimulate the entire country and be accessible even in the rural areas. It is the rural areas where the biggest problems are. To properly spread the benefits of fortification to rural areas, logistical barriers must be removed. A country like India is at the moment struggling with entrenching fortification due to its large size and long distances from the cities to the rural areas. The Western countries after the Second World War too had many rural areas. They got all their products fortified and accessible to all resulting in great economic benefits for these countries. I dream the same future for the Africa as well. In the next face of our project, we may go to Ethiopia, Kenya and other countries. We can do that and we will do that. FBA FOODBUSINESSAFRICA.COM


Tetra Pak introduces mixer that delivers better performance, reduces energy

SWEDEN - Tetra Pak has launched its next generation high shear inline mixer, offering customers unparalleled ingredient mixing performance and lower operating costs. Featuring a new design that produces finer, more consistent and more stable emulsions, the new R370-1000D reduces the need for downstream homogenisation,

delivers a better quality end product and cuts energy bills. “We developed this revolutionary new design in direct response to customer needs. A complete break with the status quo, our new mixer streamlines production steps, reduces investment needs, lowers costs and sets a new benchmark for the

industry,” says Monica Gimre, Executive Vice President, Processing Systems at Tetra Pak. Due to the unique restructuring and integration of a built-in deaerating system, a flexible powder introduction system and a newly designed mixing head, the machine can handle the highest viscosities for a recirculation mixer at up to 2,000 cP and break the size of the droplets to 1 micron, which is significantly smaller than the industry average of 7 microns. The new technology makes it possible to altogether eliminate the highly energy intensive homogenisation step in the production of certain types of ice creams, cutting energy consumption by up to 50% in the overall process. The mixing machine, with a capacity of up to 30,000 litres per hour can be used in the production of liquid dairy and beverages, ice cream and prepared food, as well as for most pre-mixing needs in food manufacturing.


Frutarom acquires the UK flavors company Flavours & Essences ISRAEL – Israeli flavour company Frutarom Industries has signed an agreement for the purchase of 100% of the shares of the United Kingdom-based company Flavours and Essences (UK) Ltd as it continues its momentum of acquisitions. The acquisition, which is worth US$ 19.5 million and Frutarom’s seventh buy this year, will enable the implementation of the company’s rapid and profitable growth

strategy. The transaction will be financed with bank debt. Flavours & Essences, which was founded in 1998, had sales turnover for the 12 months ending in July 2017 of US$17.4 million. It produces and markets flavors and natural colors from a production site and R&D center in Blackburn, England, with a broad customer base in Europe, particularly in the UK and Ireland.

This acquisition is further reinforcement Frutarom’s acquisition strategy, where it has signed deals to take over companies in South Africa, France, Vietnam and Brazil during this year, as it plans to deliver sales of at least US$2 billion with an EBITDA margin of over 22% in its core activities by the year 2020.


ADM expands Middle East capabilities with completion of Israeli company acquisition ISRAEL - Archer Daniels Midland (ADM), the leading commodities and ingredients conglomerate, has completed the acquisition of a controlling interest in Industries Centers, an Israeli company. To be known as ADM Israel postacquisition, the company serves a significant and diversified customer base within Israel, operating a 45,000 tonnes storage facility strategically located at the Port of Ashdod. The company plans to expanding its offering of soybean meal, grains and feed ingredients to both new and existing customers in Israel through this deal. FOODBUSINESSAFRICA.COM

Israel offers customers in Israel unequalled service, including end-to-end supply chain management,” said Joe Taets, president of ADM’s Agricultural Services business unit. “From our Medsofts joint venture to our ports on the Black Sea to our new venture here in Israel, we are committed to enhancing our global origination and logistics capabilities so that we can offer customers around the world best-in-class service.” “By combining ADM’s unparalleled global network with the experience and capabilities of Industries Centers, ADM FOOD BUSINESS AFRICA | JUL/AUG 2017



IMCD to acquire the Canadian and US specialty chemicals and ingredients distributor CANADA - IMCD N.V. a leading distributor of specialty chemicals and ingredients has announced its acquisition of 100% of the Canadian and US specialty chemicals and ingredients distributor L.V. Lomas. L.V. Lomas is an excellent fit with the IMCD business model and immediately

provides IMCD with a significant presence in Canada and a further enhanced position in the US. L.V. Lomas is one of North Americas leading distributors of specialty chemicals, ingredients and raw materials with activities at six locations in Canada and the

USA, including offices in Toronto Montreal and Vancouver. The deal makes IMCD to become a market leader in North America for the sales, marketing and distribution of specialty chemicals and food and pharmaceutical ingredients.


DSM gets approval for digestive health enzyme solution NETHERLANDS - DSM has secured regulatory approval in the important European Union (EU) market to sell the first and only enzyme demonstrated to effectively break down residual gluten. Following the European Food Safety Agency (EFSA)’s positive opinion on DSM’s novel food dossier, Tolerase G - or Aspergillus niger prolyl oligopeptidase - is now permitted for use in food supplements by the European Commission. Tolerase G is aimed at gluten sensitive consumers that follow a gluten-free diet or avoid eating gluten, but want

help in breaking down residual gluten in the stomach. Studies have shown that Tolerase G degrades gluten molecules more effectively than other commercially available supplements. “Gluten-free diets are becoming increasingly common, with many Europeans taking steps to reduce the adverse symptoms they experience after consuming such foods. However, it can be very difficult to avoid eating gluten altogether – especially when travelling or attending social events,” says Adrian Meyer, Marketing Manager Human Nutrition and Health, DSM.

“Tolerase G offers manufacturers the opportunity to create unique food supplement products that significantly improve the lives of gluten sensitive consumers – giving this growing number of individuals the freedom to enjoy eating out, without the possible discomfort of residual gluten.” It is aimed at gluten sensitive consumers, who are already following a gluten-free diet but want help breaking down residual gluten. The EU joins several jurisdictions that have approved Tolerase G including USA, Canada, Australia and New Zealand.


GEA to build Asia’s largest milk production facility in India INDIA - AmulFed Dairy (formerly Mother Dairy), a unit of Gujarat Co-operative Milk Marketing Federation (GCMMF) is putting up a new plant in Gandhinagar, India with plans to process 150 tonnes per day of skim milk powder and 120 tonnes per day of dairy whitener/baby food.

The milk powder plant is scheduled to begin production in 2018, adding to two plants at the same location, making the entire plant to be the largest skim milk powder and dairy whitener plant in Asia at a single location, handling about 90,000 liters per hour of milk to produce multiple

value-added products. The plant, to be installed on a turnkey basis by GEA uses GEA’s most advance safety system and uses hygienic architectural design principles to make it one of the most advanced plants in the world.

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Food Business Africa incorporating Dairy Business Africa July/August 2017  

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Africa's food, beverage, milling, feed and foodservice magazine