Food Business Middle East & Africa - Issue 68

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EXECUTIVE INTERVIEW CHARLES MILLER, SOLYNTA EXECUTIVE INTERVIEW ATNi

YEAR 12 | ISSUE NO. 68 MAY/JUNE 2025

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MEAT PRESERVATION

UPCYCLING STREET FOOD SAFETY

BIOTIP How BioTip’s Tiny Sticker is Transforming Safety in Meat, Fish and Poultry

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CONTENTS

YEAR 12 | ISSUE NO. 68 MAY/JUNE 2025

REGULARS 8 Editorial 9 Events Calendar 10 News Update 20 Appointments Update 22 New Product Innovations

EDITOR'S PICK 38 Exploration of the Food Safety Training Manual for Street Vendors EXECUTIVE INTERVIEW 30 An interview with Charles Miller, Director of Strategic Alliances & Development, Solynta

TECH FOCUS 40 Beyond the Cold Chain: The High-Tech Revolution in Meat Preservation EXECUTIVE INTERVIEW 34 Insights from ATNi’s Regional Dialogue and Research

PACKAGING FOCUS 44 Upcycling as a climate and innovation strategy in the food industry FOODBUSINESSMEA.COM

MAY/JUNE 2025 | FOOD BUSINESS MEA

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CONTENTS

YEAR 12 | ISSUE NO. 68 MAY/JUNE 2025 FOOD INGREDIENTS MIDDLE EAST & AFRICA

52 News Update

COMPANY FEATURE - BIOTIP 24 How BioTip’s Tiny Sticker is Transforming Safety in Meat, Fish and Poultry 4

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52

Fiber Enhanced Beverages: The Rise of Fiber-Enhanced Beverage in Africa

58

Natural Colours: Natural Colours Driving Innovation and Consumer Trust in the Food Industry

62

Stabilizers: Unlocking Africa’s Plant-Based and Functional Foods Revolution FOODBUSINESSMEA.COM

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Year 12 | Issue No.68 | May - June 2025

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EDITORIAL

Ushering in a New Era for the Food and Beverage Industry Across Continents

B

rand positioning is the art of designing a company’s offering and image to occupy a distinctive place in the mind of the target market. For food manufacturers, this means more than a catchy slogan; it’s about creating an emotional connection that prompts consumers to choose their product, often in a split-second decision on the shelf.

According to Nielsen’s global marketing report (2024), companies that invest significantly in brand equity and positioning across multiple platforms report 24% higher ROI on their advertising spend compared to companies that do not.

Strong brand positioning helps create a lasting impression in the minds of buyers, distributors, and consumers. It also enables companies to differentiate themselves in an industry where shelf space, market access, and consumer attention are increasingly hard-won.

Advertising, whether through digital platforms, trade publications, or on-ground campaigns, is just one arm of brand positioning. The other, often overlooked but incredibly powerful, is physical presence. Trade shows and expos offer an unmatched opportunity to engage face-to-face with buyers, suppliers, and industry stakeholders. A recent study by the Center for Exhibition Industry Research (CEIR) noted that 81% of trade show attendees have buying authority, making expos a key avenue for driving sales leads and market expansion.

As the global food and beverage industry continues to grow in size and sophistication, platforms like the AFMASS Food Manufacturing Expo are emerging as pivotal spaces for brand positioning. Taking place from July 2-4, 2025, at the Sarit Expo Centre, this event has become a showcase for innovation, partnerships, and leadership, providing a strategic launchpad for both emerging and established brands seeking to solidify their position in Africa’s fast-growing food value chain. The Expo covers the full spectrum of the food industry, from fine ingredients and food commodities to advanced processing, packaging, and cold chain technologies. This comprehensive

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approach ensures that companies from every segment can find their niche and connect with the right partners.

Complementing the Expo, Food Business Middle East & Africa Magazine has established itself as the continent’s leading food industry publication. The magazine is meticulously designed to position brands at the forefront of industry conversations by featuring in-depth company profiles and success stories, highlighting innovations in the food ingredient sector and providing thought leadership and expert analysis on trends and challenges. With competition intensifying, it’s no longer optional for food companies to invest in positioning; it’s a survival strategy. Whether you're a start-up ingredient innovator or an established food processor, the right platforms exist to showcase your capabilities, build credibility, and win market share.

In this 68th issue since its inception, we shine our spotlight on BioTip, an Israeli foodtech innovator redefining food safety and waste reduction. The biotechnology company is focused on transforming food safety and quality through advanced freshness sensing technology.

Beyond that, this issue highlights key investments in Africa’s food and beverage sector, shedding light on how major brands are positioning themselves for growth. We also examine recent food safety concerns and the regulatory measures being implemented to ensure a safer food ecosystem across the continent.

Stay ahead of industry developments with expert insights, executive moves, all inside Food Business Middle East & Africa magazine.

Enjoy your read!!

Martha Kuria Senior Editor FW Africa FOODBUSINESSMEA.COM

EVENTS CALENDAR

IFSA Africa 2025 - International Food Show Africa Kram Expo Center, Tunisia July 9 - 11, 2025 www.ifsaafrica.com Agro & Poultry Africa 2025 Sarit Expo Center, Kenya August 21- 23, 2025 www.mxmexhibitions.com/agroPoultryKenya

ADVERTISE IN FOOD BUSINESS MEA NO.1 FOOD & BEVERAGE INDUSTRY MAGAZINE & WEBSITE

Propak West Africa 2025 Landmark Centre, Nigeria September 9 - 11, 2025 www.propakwestafrica.com MOROCCO SIEMA FOOD EXPO 2025 O.F.E.C: l'Office des Foires et Expositions de Casablanca, Morocco September 9 - 11, 2025 www.siemamaroc.com ISM Middle East 2025 Dubai World Trade Centre, Dubai September 15 - 17, 2025 www.ism-me.com Aqua Energy Expo Middle East & Africa Cairo International Convention Center (CICC), Egypt September 24 - 26, 2025 www.aquaenergyexpomea.com West Africa Agri Show Accra International Conference Centre, Ghana September 24 - 25, 2025 www.westafricaagrishow.com Shanghai World of Packaging (SWOP) November 25-27, 2025 Shanghai, China www.swop-online.com IAOM MEA Conference & Expo December 1 – 4, 2025 Jeddah, Saudi Arabia www.iaom-mea.com Africa Dairy Summit Argyle Grand Hotel, Kenya February 2026 www.africadairysummit.com

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NEWS UPDATES By www.foodbusinessmea.com FINANCIAL REPORT

Tiger Brands reports US$1.03B in revenue SOUTH AFRICA - Tiger Brands has reported a 1.9% rise in revenue from its continuing operations for the six months ending March 31, 2025, reaching US$1.03 billion. The company’s operating margin climbed to 9.6%, up from 7.5% in the same period last year.

Its core businesses contributed US$929.8 million to the total revenue, with underlying volume, excluding discontinued operations, growing by 2.6%. The snacks, treats, and beverages division led the gains, with sales increasing by 6.1%, driven in part by strong demand for Oros and Jungle health bars.

The culinary division also recorded growth, up 5.0%, supported by domestic marketing campaigns and increased market share. However, operations in Mozambique faced difficulties, which slowed overall performance in that segment.

Meanwhile, revenue in the grain category was flat. The milling and baking unit saw only a 0.4% rise in earnings, attributed mainly to higher prices rather than increased volumes.

In contrast, the home and personal care division saw a 4.8% drop in sales. The company cited continued pricing challenges, low product innovation in personal care items, and supply issues in pesticides as key factors behind the decline.

Alongside its financial report, Tiger Brands has advanced

its strategy to divest non-essential operations. It completed the sale of several businesses, including Baby Wellbeing, Carozzi, and its maize unit, which helped improve its cash flow.

In its latest divestment, Tiger Brands has finalized the sale of Langeberg and Ashton Foods—its canned fruit business— for a nominal fee of US$0.06. The unit, which exports 80% of its output mainly to Europe and Asia, will now be owned by NewCo, a joint venture between the Ashton Fruit Producers Co-operative and a development finance institution focused on employment and sustainability.

Diageo weighs sale of EABL as it reshapes Africa’s strategy KENYA - Diageo Plc is reportedly considering selling its remaining operations in Africa, including East African Breweries Limited (EABL), as part of a broader shift towards a leaner business model. The potential move signals an ongoing transition to an “asset-light” strategy focused on licensing and partnerships rather than direct ownership.

A report by Business Daily indicated that the British multinational is aiming to simplify its structure, reduce exposure to volatile markets, and respond to shifting investor expectations and falling alcohol consumption in some regions.

The review comes after several exits from African markets, including the sale of Guinness operations in Ghana, Nigeria, Cameroon, and Ethiopia.

Although Diageo has offloaded these assets, it continues to maintain a presence through licensing agreements, allowing local companies to produce and distribute brands such as Guinness. The company’s Chief Financial Officer, Nik Jhangiani, stated in a recent earnings call that the review

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process involves far-reaching changes beyond the usual sale of smaller or struggling brands.

EABL remains one of Diageo’s strongest-performing businesses on the continent, accounting for around 65% of the group’s African revenue. Headquartered in Nairobi, the brewer holds dominant market positions in Kenya, Uganda, and Tanzania.

However, the company has faced mounting challenges in recent months. Currency depreciation, rising interest rates, and a heavier tax regime have dampened financial performance.

EABL’s stock has dropped 24% over the past year, reflecting investor concerns.

Though Diageo has not officially declared intentions to divest EABL, analysts at Bernstein and Jefferies have listed it among possible candidates for sale. Kenya’s unstable exchange rate and stringent regulations on alcohol production are seen as risk factors. Ultimately, a Diageo exit could trigger job losses across the value chain and increase uncertainty on the Nairobi Securities Exchange, where EABL is a major listed company.

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Mars Wrigley Kenya exports locally made sugar-free gum to Egypt KENYA - Mars Wrigley Kenya has begun exporting its locally manufactured Extra Sugar-Free Chewing Gum to Egypt, marking a new phase in the company’s efforts to expand its footprint across the African continent. The move targets a growing market segment in Egypt where demand for convenient, flavourful, and health-conscious snack options continues to rise.

The company’s Extra Peppermint gum, which offers longlasting freshness and a sugar-free formula, is positioned to appeal to health-conscious consumers seeking alternatives to traditional sweets.

During the flag-off event, Betty Mutinda, PMO Sugar Free at Mars, said the milestone reflects the company’s commitment to innovation and global production standards. “What began as a bold vision to produce world-class chewing gum right here in Kenya has now entered a thrilling new chapter,” she said.

“Made in Kenya. Moving across Africa, one border at a time.”

Mars Wrigley Kenya currently operates from a US$54M manufacturing facility in Athi River, Machakos County. The factory, opened in 2019, produces the Extra gum, which is now entering regional markets, starting with Egypt.

The Egyptian chewing gum market is regulated under strict food safety and quality standards, allowing entry only to products that meet well-defined requirements. These regulations support the import of certified items, creating opportunities for companies like Mars Wrigley to serve a broader consumer base.

Earlier in May, Mars Incorporated, the global parent company, also began local production of Snickers at its Egypt facility. That investment aims to grow the company's presence in the Middle East and reflects Egypt’s increasing role as a regional production and export hub.

Seif Amin, Senior Modern Trade Customer Manager at Mars, said the strategy goes beyond local sales. “As our market grows, we’re not just producing for local shelves, we’re proudly exporting from Egypt to the world. This is just the beginning,” he stated.

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INVESTMENTS

Reliance Consumer Products to invest US$921.9M in India’s beverage sector

INDIA - Reliance Consumer Products Ltd (RCPL), the FMCG division of Reliance Retail Ventures, has announced plans to invest between ₹6,000 crore (US$691.4 million) and ₹8,000 crore (US$921.9 million) over the next 12 to 15 months to expand its beverage production capacity across India.

The investment will fund the establishment of 10 to 12 new plants, including greenfield manufacturing sites and copacking facilities. This marks RCPL’s most extensive growth initiative in the consumer goods space since its launch in 2022.

The expansion is part of Reliance’s broader ambition to compete with established global brands in India’s soft drink market, which is valued at around ₹1.6 trillion. Companies such as Coca-Cola and PepsiCo currently lead the segment, but Reliance aims to gain market share by strengthening its production and distribution network.

A significant portion of the planned investment will go toward joint ventures, according to sources quoted by The Economic Times. Earlier this year, RCPL launched a plant in Guwahati in partnership with Jericho Foods and Beverages LLP, and another facility is under construction in Bihar.

Reliance already operates 18 beverage manufacturing units through joint ventures and has built a diverse product portfolio that includes legacy and new brands such as Campa Cola, Sosyo, Spinner, RasKik, and Independence.

The company is also active in the packaged food and personal care categories under brands like Sil, Lotus Chocolate, and Ravalgaon.

RCPL’s latest product, Spinner, a sports drink priced at ₹10 and co-developed with former Sri Lankan cricketer Muttiah Muralitharan, is targeted at challenging premium offerings from global rivals like Gatorade and Sting.

With the new plants, RCPL aims to increase production capacity in underserved markets and improve supply chain efficiencies as it continues to scale operations nationwide.

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JBS USA to build US$135M sausage plant

USA - JBS USA has announced plans to build a US$135 million sausage processing facility in Perry, Iowa, with construction scheduled to begin in late 2025 pending local approvals. The plant is expected to be operational by the end of 2026.

The facility will have the capacity to produce up to 130 million pounds of sausage annually and process approximately 500,000 hogs each year. Initial operations will launch with 250 employees on a single shift, with plans to double the workforce to 500 as a second shift is introduced.

Wesley Batista Filho, CEO of JBS USA, said Perry was selected due to its strong agricultural base and experienced

labour force. He noted that the company is committed to establishing a long-term presence in the area, contingent on local support for the project.

The initiative forms part of JBS USA’s broader effort to expand its domestic processing capabilities. The company has continued to invest in new facilities as it grows its operations across the United States.

Perry Mayor Dirk Cavanaugh voiced support for the project, calling it a potential turning point for the city. He emphasized the expected economic impact, including job creation and potential upgrades to public infrastructure such as schools, roads, and local services.

Beyond physical expansion, JBS is also advancing its environmental goals. Through its logistics arm, Carbon, the company now operates a fleet of 281 electric trucks used by its Friboi and Seara brands. JBS reports that this transition away from diesel has already avoided more than 5,200 metric tons of carbon dioxide emissions.

The investment in Perry and the ongoing shift to cleaner transportation reflect JBS USA’s dual focus on increasing processing capacity and reducing environmental impact throughout its supply chain.

NEW PRODUCTS

Coca-Cola Nigeria introduces larger 60cl bottles NIGERIA - Coca-Cola Nigeria has rolled out a new 60cl PET bottle across its key beverage lines: Coke, Fanta, and Sprite.

This is meant to offer consumers more volume at the same price. The new packaging is now available nationwide and is part of the company’s efforts to increase product value without raising costs.

The move was announced during an official launch event, where Yusuf Murtala, Senior Director of Frontline Marketing, said the initiative responds to changing consumer needs.

“Today’s consumers want more value in every purchase.

The 60cl Coke bottle offers more refreshment, more shared moments, and more satisfaction at no additional cost,” he said.

Murtala added that the launch goes beyond simply increasing bottle size. It forms part of a broader strategy aimed at deepening Coca-Cola’s engagement with Nigerian consumers. The campaign is built around the idea that consumers “deserve more,” with the new bottle intended to reflect that message through everyday experiences.

The company is also expanding its environmental efforts.

Earlier this year, Coca-Cola commissioned a Packaging Collection Hub in Apapa, Lagos, capable of handling up to 13,000 metric tonnes of plastic bottles annually. The hub is designed to process collected PET bottles into clean bales, which are then 14

MAY/JUNE 2025 | FOOD BUSINESS MEA

supplied to partners for use in producing recycled PET (rPET).

The initiative supports Coca-Cola’s sustainability goals by offering a structured solution for managing plastic waste and reducing its environmental footprint. According to the company, the facility plays a role in creating cleaner communities and promoting a circular economy for plastic packaging in Nigeria.

Looking ahead, the system has pledged an additional US$1 billion over the next five years to drive growth further, empower communities, and advance sustainability, contingent on a stable and supportive business environment.

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Diageo weighs sale of EABL as it reshapes Africa’s strategy

08 09 10 JANUARY, 2026 India Exposition Mart, Greater Noida, New Delhi, NCR, India

Asia’s Premier Food & Beverage Trade Show KENYA - Diageo Plc is reportedly considering selling its remaining operations in Africa, including East African Breweries Limited (EABL), as part of a broader shift towards a leaner business model. The potential move signals an ongoing transition to an “asset-light” strategy focused on licensing and partnerships rather than direct ownership.

A report by Business Daily indicated that the British multinational is aiming to simplify its structure, reduce exposure to volatile markets, and respond to shifting investor expectations and falling alcohol consumption in some regions.

The review comes after several exits from African markets, including the sale of Guinness operations in Ghana, Nigeria, Cameroon, and Ethiopia.

Although Diageo has offloaded these assets, it continues to maintain a presence through licensing agreements, allowing local companies to produce and distribute brands such as Guinness. The company’s Chief Financial Officer, Nik Jhangiani, stated in a recent earnings call that the review process involves far-reaching changes beyond the usual sale of smaller or struggling brands.

EABL remains one of Diageo’s strongest-performing businesses on the continent, accounting for around 65% of the group’s African revenue. Headquartered in Nairobi, the brewer holds dominant market positions in Kenya, Uganda, and Tanzania.

However, the company has faced mounting challenges in recent months. Currency depreciation, rising interest rates, and a heavier tax regime have dampened financial performance.

EABL’s stock has dropped 24% over the past year, reflecting investor concerns.

Though Diageo has not officially declared intentions to divest EABL, analysts at Bernstein and Jefferies have listed it among possible candidates for sale. Kenya’s unstable exchange rate and stringent regulations on alcohol production are seen as risk factors. Ultimately, a Diageo exit could trigger job losses across the value chain and increase uncertainty on the Nairobi Securities Exchange, where EABL is a major listed company.

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NEWS UPDATES

Heineken to build new US$2.75B brewery in Mexico’s Yucatán region

MEXICO - Heineken has announced a $2.75 billion investment to build a new brewery in Kanasín, Yucatán, over the 2025– 2028 period, marking one of its most significant commitments in Mexico in recent years. The brewery will be the company’s eighth in the country and is projected to generate over 3,000 direct and indirect jobs.

Oriol Bonaclocha, CEO of Heineken Mexico, said the project aligns with the company’s long-term goals centered on expansion, innovation, and sustainability. Speaking at a press event alongside Mexican President Claudia Sheinbaum, Bonaclocha stated that the investment underscores confidence in both Mexico’s economic outlook and the southeast region’s capacity to serve as a sustainable industrial zone.

The brewery will have an initial annual production capacity of four million hectoliters, with the option to double output if future demand requires it. All products from the facility will carry the “Hecho en México” label, confirming that ingredients and production are fully domestic and certified by the Ministry of Economy.

Bonaclocha also noted that the project marks the first time Heineken has carried out an Indigenous consultation process for a facility, setting a new precedent in how brewing projects engage with local communities.

Mexico’s Economy Minister Marcelo Ebrard highlighted that the investment fits within national efforts to guide industrial growth to areas with sufficient water resources.

The southeast, he noted, offers the environmental conditions required for water-intensive industries like brewing.

Heineken’s current operations in Mexico include seven breweries, a malting facility, and a logistics network of over 170 distribution centers. Its local brand portfolio features 21 products, including Heineken, Tecate, Indio, Dos Equis, Amstel Ultra, and Carta Blanca. Yucatán Governor Joaquín Jesús Díaz Mena welcomed the development, calling it a boost for local manufacturing and job creation.

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LOGISTICS

Kuehne+Nagel opens new Nairobi office to expand Kenyan operations KENYA - Kuehne+Nagel has opened a new office in Nairobi, Kenya, adding nearly 2,500 square metres of workspace as it scales up its logistics operations in East Africa. The facility, located near Jomo Kenyatta International Airport, will accommodate over 85 company employees and 65 partners and customers.

The new building sits adjacent to an existing 2,100-squaremetre office, effectively doubling the company’s footprint in the area. The expansion reflects growing demand for logistics services in the region, particularly in the handling of perishable goods such as fresh-cut flowers, a key Kenyan export.

Yngve Ruud, Board Member and Executive Vice President for Air Logistics at Kuehne+Nagel, called the new office a significant development for the company’s operations in East Africa. “This milestone reflects our remarkable growth in Kenya and across East Africa, particularly in the handling of fresh-cut flowers and other perishable goods,” he said at the opening.

Nairobi’s proximity to major horticultural production zones and its role in international trade have made it a strategic base for logistics providers. Myles Hechle, Managing Director for Kuehne+Nagel’s East Africa Cluster, emphasized the advantages of the location, the expertise of the local team, and the company’s long-term partnerships as central to its success.

The expansion comes amid broader efforts to enhance logistics networks across the continent. Kuehne+Nagel recently launched a West Africa cluster covering key markets such as Nigeria, Ghana, Senegal, and Ivory Coast. The aim is to streamline operations and improve service delivery throughout the region.

In Kenya, the company also strengthened its presence through the acquisition of Morgan Air and Sea Freight Logistics Kenya Limited, further integrating its local services and increasing its capabilities in the country’s competitive logistics sector.

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Al Ain Farms Group merges five major producers into a single platform

UAE - The UAE’s food production landscape is entering a new phase with the launch of Al Ain Farms Group (AAFG), announced at the 2025 “Make it in the Emirates” Forum. The new entity merges five established local producers under one umbrella: Al Ain Farms, Marmum Dairy, Al Ajban Chicken, Al Jazira Poultry Farm’s Golden Eggs, and Saha Arabian Farms.

The consolidation brings together operations in dairy, eggs, juices, and poultry, forming a single platform aimed at strengthening domestic food supply and supporting regional demand. The group is backed by Ghitha Holding, which is

publicly listed and active in food and agriculture, and Yas Holding, an Abu Dhabi-based investment firm.

The formation of AAFG is part of a long-term effort to increase food security and reduce import dependence. Al Ain Farms, founded in 1981 by the late Sheikh Zayed bin Sultan Al Nahyan with just 200 cows, was the first to provide locally produced fresh milk in the UAE. The latest move builds on that legacy by combining resources and expertise from across the sector.

AAFG has positioned itself as a key player in supporting the UAE’s Food Security Strategy 2051, as well as national plans for industrial growth and sustainability in food supply chains.

The group says it will focus on innovation and efficiency while leveraging local knowledge.

Speaking at the launch, AAFG Chairman HE Tareq Abdulraheem Al Hosani said the group intends to lead the country’s food production into the future using advanced technologies. Issa Najeeb Khoory, Deputy CEO of Ghitha Holding, said the move signals trust in the UAE’s ability to meet future food needs through local production. Yas Holding CEO Low Ping described the launch as a long-term investment in sustainable solutions for food supply challenges.

INVESTMENTS

Seychelles Trading Corporation launches US$8M cold storage facility SEYCHELLES - The Seychelles Trading Corporation (STC) has officially opened a new cold storage facility in Bois de Rose, aiming to improve the country’s capacity to store and distribute perishable goods such as fruits, vegetables, and meat. The project, which cost around US$8.1 million (SCR 110 million), is intended to reduce spoilage and ensure consistent food quality.

The opening ceremony on Friday was led by President Wavel Ramkalawan, who First Lady Linda Ramkalawan and Vice President Ahmed Afif joined. Also in attendance were STC CEO Ashik Hassan and Board Chairman Imtiaz Umarji, who joined the leadership in unveiling a commemorative plaque and cutting the ribbon to mark the launch.

This facility is STC’s largest infrastructure investment to date and comes as Seychelles continues to explore ways to secure its food supply amid high dependency on imports. In his speech, President Ramkalawan described the project as part of a broader national effort to enhance food system reliability and respond to long-term development goals.

He also noted that the facility addresses the need for practical solutions in preserving food quality, especially in the context of changing global supply dynamics.

STC CEO Ashik Hassan highlighted the use of modern refrigeration and energy-saving technologies within the facility. He said the project enhances the corporation’s 18

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storage capacity while maintaining focus on environmental sustainability.

Board Chairman Imtiaz Umarji emphasized the facility’s potential to support households by improving the availability of fresh food at more stable prices. He noted that minimizing waste and managing supply chain costs could help cushion the effects of global market shifts on local food access. Following the formal proceedings, guests were given a guided tour of the facility to observe its storage systems and logistical operations firsthand.

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86 -(0)20-22074185

grandeur.ch@grandeurint.com MAY/JUNE 2025 | FOOD BUSINESS MEA www.aseanfnb.com

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APPOINTMENTS UPDATE

David Chait appointed new general manager of Coca-Cola Kwanza

Dangote Sugar appoints Arnold Ekpe as new Board Chair NIGERIA – Dangote Sugar Refinery Plc has announced the appointment of Arnold Ekpe as the board’s new chairman, effective June 16, 2025.

He succeeds Aliko Dangote who has led the company for two decades, overseeing its strategic transformation and consistent shareholder value delivery.

Dangote’s leadership has been instrumental in implementing extensive Backward Integration Projects in Adamawa, Taraba, and Nasarawa States—initiatives aimed at reducing dependence on imported raw materials.

During his tenure, Dangote Sugar navigated major industry changes, expanded its operations, and maintained a strong emphasis on governance and long-term development.

Ekpe, a respected banker and former Group CEO of Ecobank, brings decades of leadership and boardroom experience. His deep understanding of corporate governance and stakeholder management is expected to guide the company in its next phase of growth.

We welcome Mr. Ekpe to his new role and look forward to the next chapter in our Company’s journey under his leadership,” the company stated.

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TANZANIA – Coca-Cola Kwanza has appointed seasoned beverages executive David Chait as its new General Manager, following a successful tenure as General Manager of Coca-Cola Beverages Botswana.

Chait joined Coca-Cola Beverages Africa (CCBA) in 2007 and has held a variety of roles within the Coca-Cola system.

He previously served as Finance Director for Coca-Cola Kwanza for nearly five years before assuming regional responsibilities as Group Revenue Growth Manager at CCBA in 2017.

During his leadership in Botswana, Chait helped establish the country’s frist Coca-Cola Country Management Team, guiding it to deliver double-digit volume and revenue growth over the past five years.

In 2023, the company invested US$24 million in a wastewater treatment plant and installed a new production line, more than doubling the capacity for 2L PET bottles to meet growing consumer demand.

Gavin Hudson, Chief Operating Officer of CCBA, said: “At CCBA, we invest in our people to foster an inclusive and thriving workplace that accelerates our growth,” Hudson stated.

Nigerian Breweries appoints Thibaut Boidin as CEO NIGERIA – Nigerian Breweries Plc has appointed Thibaut Boidin as its new Chief Executive Officer, effective July 1, 2025.

Boidin takes over from Hans Essaadi, who will step down from the role on June 30, 2025.

According to the company, Essaadi is set to assume a new position as the Managing Director of Heineken Poland.

Essaadi joined Nigerian Breweries as Managing Director/CEO on July 31, 2021. His tenure was defined by major milestones, most notably the delivery of a net revenue exceeding N1 trillion during a period marked by economic volatility in Nigeria.

He also oversaw the implementation of a business recovery plan aimed at securing the company’s long-term growth and financial resilience.

Boidin brings a wealth of experience to his new role. He previously served as the Managing Director of Heineken Romania, one of Heineken’s key operations in Eastern Europe.

Since joining the Heineken Group in 2017, he has held various senior roles including Deputy CEO of France Boissons, Chief Transformation Officer of Heineken France, and Chief Transformation Officer for Heineken Europe based in Amsterdam.

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Maersk appoints Tito Okuku as Eastern Africa’s Managing Director KENYA – A.P. Moller – Maersk has named Tito Okuku as the new Managing Director for Eastern Africa, effective May 5, 2025.

Tito steps into this role with more than 25 years of leadership experience in logistics and supply chain operations.

His career includes managing teams and driving performance in various African countries. His expertise spans business development, strategy, warehousing, landside operations, and fleet management.

In his new position, Tito will oversee Maersk’s commercial activities in countries including Kenya, Uganda, and Tanzania. His leadership comes at a time when Maersk is working to improve supply chains and build stronger relationships in the region.

Previously, Tito served as Managing Director of APM Terminals Kenya (Great Lakes Ports) in 2014.

Tito said: “I am honoured to rejoin Maersk and take on this important responsibility. East Africa is a dynamic and diverse region full of potential.”

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Heineken appoints Guillaume Duverdier as Regional Presidexnt for Africa and Middle East

Pierre-Emmanuel Medard appointed CEO of BGI-Ethiopia ETHIOPIA – BGI-Ethiopia has appointed Pierre-Emmanuel Medard as its new Chief Executive Officer, effective May 1, 2025.

Medard succeeds Herve Milhade, who retired after leading the company for three and a half years.

Medard joins the Ethiopian unit with more than 25 years of experience in the beverage industry. Prior to this appointment, he served as CEO of Castel’s operations in the Democratic Republic of Congo, where he achieved significant results across its product portfolio.

He has held several senior leadership roles within Castel Group over the past decade. His previous roles include serving as CEO of Castel subsidiaries in Gambia, Senegal, and senior leadership positions in Ivory Coast.

BGI-Ethiopia has been operating in the country for over 25 years and manages a diverse portfolio that includes popular beer brands such as St. George, Castel, and Meta, alongside Acacia and Rift Valley wine labels.

The company currently operates seven plants and employs around 3,500 permanent and 2,000 casual workers.

MEA – Heineken N.V. has appointed Guillaume Duverdier as Regional President for Africa Middle East (AME), effective 1 July 2025.

Duverdier succeeds Roland Pirmez, who is retiring after nearly three decades with the company, including ten years as Regional President AME. Pirmez’s leadership saw strategic milestones, including the 2022 acquisition of Distell and Namibia Breweries Limited, which led to the creation of Heineken Beverages in Southern Africa.

Additionally, he oversaw the announcement of Heineken’s first major brewery in the Gulf region through the Sirocco Joint Venture.

Guillaume, currently Managing Director of Heineken México, joined the company in 2000 and has held senior roles across diverse markets.

Throughout his 25-year tenure, Guillaume has consistently delivered strong business results across a range of market types and complexities.

He is recognized for his commercial leadership and strategic execution.

His previous positions include Managing Director roles in Tunisia, Egypt, Poland, Spain, and Mexico— Heineken’s largest global operation.

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NEW FOOD PRODUCT INNOVATIONS

CHOCO TEE 3-IN-1 Checkers Africa Limited Checkers Africa Limited has expanded its product portfolio with the launch of Checkers Choco Tee 3-in-1 in Nigeria.

The new hot chocolate beverage is crafted with premium cocoa, milk powder, and a light touch of sugar, offering a convenient allin-one formulation.

It is naturally fortified with essential nutrients such as calcium, potassium, magnesium, iron, and vitamin B12, which support strong bones, immunity, and energy levels.

www.checkers.ng

MALEDA PEANUT BUTTER

Hilina Enriched Foods PLC Hilina Enriched Foods PLC has expanded its portfolio of offerings with the launch of its aflatoxin-safe Maleda peanut butter.

According to the company, the peanut butter is carefully tested to ensure its conformance to the set standards and giving you peace of mind to every bite.

It is enriched with healthy fat, protein, vitamins, and minerals making it a perfect choice for all.

The new offering is available at All Mart and Friendship Supermarkets in Addis Ababa!

www.hilinafoodseth.com

LACTOSE FREE MILK Juhayna Dairy Juhayna Dairy has expanded its dairy product portfolio with the launch of its new lactose-intolerant milk.

The lactose-free milk is available in two variants, fat-free and 3% fat, catering to consumers with lactose intolerance while maintaining essential nutrients.

According to the company, this new product ensures that individuals who struggle with digesting lactose can still enjoy the nutritional benefits of milk without discomfort.

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CHARGED Coca-Cola South Africa Coca-Cola South Africa has expanded its portfolio with the launch of Charged, a sparkling strawberry-flavoured caffeinated beverage.

Charged features a distinctive formulation that blends a strong strawberry flavour with Coca-Cola’s signature fizz.

The drink, presented in vibrant 500ml cans, is designed to deliver a revitalising experience for consumers seeking a flavourful energy boost.

www.ccbsaco.com

KEGNA PREMIUM LAGER BEER

Kegna Beverages S.C. Kegna Beverages S.C. has officially launched its flagship product, KEGNA Premium Lager Beer.

The new lager, brewed with local barley and featuring 5% ABV, is available in 33cl and 50cl bottles and 30-liter kegs.

The launch marks a US$250 million investment into Ethiopia’s beer sector and the opening of a 3-million hectolitre brewery in Ginchi.

www.kegnabeverages.com

ULTRAMEL DELIGHT DESSERT

Danone Danone has expanded its confectionery portfolio in South Africa with the launch of a new dessert, UltraMel Delight.

The new dessert available in three flavors: chocolate, vanilla, and caramel.

According to the company, the dessert is made with low-fat milk, which helps achieve a smooth texture with fewer calories, making it a good choice for those managing their weight.

www.corporate.danone.co.za FOODBUSINESSMEA.COM

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SCIENCE

in Action

How BioTip’s Tiny Sticker is Transforming Safety in Meat, Fish and Poultry

By Martha Kuria

THE INVISIBLE THREAT ON OUR PLATES Every day, millions of people walk into supermarkets, butcher shops, and restaurants, placing blind trust in the food they purchase. The glossy packaging, the "best before" dates stamped with authority, the reassuring chill of refrigerated aisles, all carefully designed to signal freshness and safety. Bacteria multiply silently, turning what appears perfectly fresh into a potential health hazard before any human eye can detect the change.

According to the World Health Organization, unsafe food causes 600 million cases of foodborne diseases and 420,000 deaths each year. In Africa and the Middle East, where supply chains are often fragmented and infrastructure is still developing, the challenge is even more acute. Yet, as the world marked World Food Safety Day this June, a new sense of urgency and optimism was in the air.

This year’s theme, “Science in Action”, called for innovative, evidence-based solutions to anticipate, detect, and prevent food safety risks. At the FAO’s global launch, experts urged the food industry to embrace new technologies, foster collaboration, and empower consumers with transparency. It’s in this spirit of innovation that Food Business Middle East & Africa Magazine had an insightful conversation with BioTip, a food-tech company enabling real-time transparency of microbial load measurements across the food supply and consumption chains.

A FAMILY CONVERSATION SPARKS A REVOLUTION Dr. Zur Granevitze, the founder and CEO of BioTip, never set out to be a food safety pioneer. With a PhD in genetics and two decades of industry experience, his journey began in a different world of agritech and biotech startups. But everything changed with a casual conversation at home.

“I am the only scientist in my family,” Dr. Zur recalls with a smile. “My father, a finance guy, once came to me about an investment in a company that developed time-temperature indicators (TTIs) for food quality. I asked him what the solution was, and he explained about these TTIs that measure temperature. The moment I heard this, I told him, ‘This is not the way to measure food quality. Monitoring only the temperature is not sufficient. You have to know the microbial load. This is the parameter for food quality.’ That was the moment the idea for BioTip was born.”

Founded in 2020, BioTip is now commercializing a breakthrough solution that FOODBUSINESSMEA.COM

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COMPANY FEATURE: BIOTIP

addresses one of the most persistent challenges in the food industry: accurately monitoring food freshness and quality throughout the meat, poultry and fish supply chain.

FROM IDEA TO IMPACT: THE BIOTIP JOURNEY Turning an idea into a product is never straightforward.

Dr. Zur’s initial concept evolved through rigorous research, late-night experiments, and the support of a growing team.

“The solution we have today is not the same as the idea I had originally,” he admits. “We went through a development process, invested more time, brought in more people, raised funds, and now we’re starting to commercialize the sensor.”

Dubbed eyeD, the proprietary sensor, changes color when the microbial load in the food exceeds safe levels for consumption of the meat, poultry and fish as determined by the United States and European Union food safety agencies.

The tool is a food-grade sticker that reacts biochemically to the presence of microbes. The eyeD sensor is designed to detect changes in the levels of total microbial load associated with spoilage in meat and poultry products. This is done by monitoring chemical changes in the food caused by microbial growth.

Unlike electronic sensors or complex lab tests, BioTip’s sticker is non-electronic, affordable, and easy to use. “It’s biochemistry only that reacts with microbes,” Dr. Zur explains.

“If you want to change the information into digital, you just take

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UNLIKE ELECTRONIC SENSORS BIOTIP’S STICKER IS NONELECTRONIC, AFFORDABLE, AND EASY TO USE. IT’S BIOCHEMISTRY ONLY THAT REACTS WITH MICROBES

a picture with an application, and it translates the information into digital data, big data and information about the supply chain.”

The sticker is placed directly on the food, under vacuum or other tight packaging. According to Dr.Zur, this direct contact is crucial, ensuring the sensor detects with high accuracy signs of spoilage. All materials are food-grade and fully compliant with FDA and EU regulations, making the solution safe for global markets.

According to Dr. Zur, from the outset, regulatory compliance was a top priority. “We worked throughout the development with a regulatory consultant to make sure that the FDA and the EU have already approved all the components we are using.

We already made some tests, migration tests, and got the certifications that we are meeting these regulatory standards,” he notes.

THE SCIENCE BEHIND THE STICKER So how does it work? Inside each sticker is a sensing unit that changes in response to microbial activity. Its mechanism integrates microbiology, chemistry, and food science. As bacteria and fungi reach to the recommended level, the sensor undergoes a visible transformation. The blue sensors change to clear, and the green ones turn yellow. The company is also developing an intermediate stage that tells you the time to eat the food is running out. This change is easy to read and can be digitized via a smartphone app, turning a simple sticker into a powerful data point in a global supply chain.

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Microbes already exist in meat products and grow during their storage period. Once the microbial load exceeds the approved threshold set by food regulators, the quality of the food is compromised. Spoilage is associated with higher microbial counts, often in the range of 10^7 CFU/gr food.

According to Dr. Zur, eyeD is developed such that it detects spoilage just before the threshold is reached, at slightly less than 10^7 CFU/gr food. “The challenge is to know when [foods] reach that certain level, beyond that level, it would not be recommended to consume,” noted Granevitze.

“Our sensor is sensing directly the microbial load,” Dr. Zur says. “There are no electronics involved, just biochemistry. All you need to do is take a picture with our app, and it translates the result into actionable data. This allows producers, retailers, and institutional buyers to monitor food safety in real time, pinpoint issues, and make informed decisions.” The simplicity is intentional. By making the sensor affordable and easy to apply, BioTip aims to turn food quality and safety from a compliance headache into a competitive advantage.

SCALING UP: FROM ISRAEL TO THE WORLD BioTip’s production is based in Israel, where the company currently produces 20 million sensors per year. Zur believes this number can be scaled to billions within months as demand grows. While the core sensing unit is manufactured in Israel, Dr. Zur is open to local production partnerships, particularly in key markets such as South Africa, to reduce costs and improve logistics.

Distribution is handled through a network of local representatives who understand the unique needs of their markets. Darren Hollander, based in Johannesburg, leads BioTip’s growth in South Africa. “I’m working with local representatives in each country. I focus on a few countries, and in all the rest, I engage local people who do the distribution.”

Dr. Zur says.

The company is already active in Israel, Brazil, Georgia, the United States, South Africa, New Zealand, and England, with plans to expand further into Africa and the Middle East.

For BioTip, the strategy is clear: empower local distributors, educate the market, and let demand drive adoption.

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MEETING THE MARKET: CHALLENGES AND OPPORTUNITIES As BioTip moved from prototype to production, the team quickly realized that market adoption would depend on geography and supply chain maturity.

“It’s very much dependent on the geography,” Dr. Zul observes. “In countries where the food supply chain is at a very high level, the industry adopted very quickly. Producers, retailers, and brand owners want to have the sensor to show that they are good, because they don’t have any tool to show their consumers that they have high-level food quality.”

However, in regions where the supply chain is less developed, the dynamics change. “Sometimes you have sincere producers or retailers that want to use our sensor to improve. But many simply do not want to improve. They are selling spoiled food and don’t care about it. The only thing that moves them to improve is demand from the end consumer.”

For BioTip, this meant focusing on institutional buyers, restaurants, hotels, hospitals, importers, and large retailers, who have both the incentive and the leverage to demand higher standards from their suppliers. “The demand will come from the ones that buy the meat, not from the ones that sell the meat,” Dr. 28

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BY EMBEDDING BIOTIP'S SENSORS DIRECTLY INTO PACKAGING FILMS AND LABELS, FOOD QUALITY MONITORING BECOMES SEAMLESS Zur explains. “Institutional consumers want to know that the meat they buy is of high quality, so they demand that their producers use the sensor.”

REAL-WORLD IMPACT: STORIES FROM THE FIELD The true value of BioTip’s sensor comes to life in the stories of those who use it.

In pilot programs with food companies, the sensors have uncovered hidden problems that traditional monitoring systems missed.

“We had several examples from companies that we did some pilots with,” Dr. Zur shares. “For example, they had

a room of refrigerators, and all the temperature monitors were perfect, but in one refrigerator, everything spoiled very early compared to the others. Only with our sensor were we able to know that something was wrong with this refrigerator.”

The same goes for distribution channels. “We worked with guys who have several trucks, and in one of them, everything spoiled earlier all the time, and he had no idea that this was happening until he started to apply the sensor and got some results.”

For restaurants and retailers, the sensors enable more innovative inventory management. “If you’re a restaurant, and you have a cooling room and many pieces of meat, and you know that this piece of meat is going to be spoiled tomorrow, you can use it today before it’s spoiled. We give you the indication. It’s also a tool to manage your internal supply.”

AFRICA AND THE MIDDLE EAST: THE NEXT FRONTIER Nowhere is the need for food safety innovation more urgent than in Africa and the Middle East. In these regions, an estimated 30-50% of perishable food is lost post-harvest due to inadequate preservation and monitoring. The FOODBUSINESSMEA.COM

COMPANY FEATURE: BIOTIP

challenges are particularly acute for meat and poultry, where inconsistent cold chains and limited inspection capabilities create perfect conditions for spoilage.

The impact extends beyond economics. In many African nations, food poisoning outbreaks often go undetected until hospitals report sudden surges in patients. Informal markets, which form the backbone of food distribution in many communities, rely entirely on sensory evaluation, smell, sight, and touch to assess freshness. BioTip's technology could dramatically change this landscape, providing objective, realtime quality data where none existed before.

By providing a simple and affordable way to monitor food quality in real-time, the company is empowering the industry to raise their standards.

THE ROAD AHEAD: SMART PACKAGING While BioTip's current focus remains on raw meat, poultry, and fish, the technology's potential applications extend far beyond the butcher's counter. Developed but not yet commercialized sensors for dairy products await market conditions favorable for rollout. Perhaps more surprisingly, discussions are underway with medical firms about adapting the technology for hospital use, where similar biochemical principles could detect wound infections before visible symptoms appear.

The most immediate expansion, however, lies in smart packaging partnerships. By embedding BioTip's sensors directly into packaging films and labels, the company envisions a future where food quality monitoring becomes seamlessly integrated into standard packaging processes.

"We're starting with meat, fish and poultry because the need is most urgent there," explains Dr. Zohar, "but the principles apply wherever microbial growth determines product safety and quality."

With scalable production, a flexible distribution model, and a commitment to local partnerships, BioTip is poised to expand rapidly as demand grows. As more companies adopt the sensor, the aggregated data can reveal patterns, identify systemic risks, and drive continuous improvement across the industry.

Retailers stand to dramatically reduce waste and prevent costly recalls while building unprecedented consumer confidence. Hotels and restaurants could ensure every ingredient meets quality and safety standards before it reaches the kitchen. Regulatory bodies might eventually integrate real-time sensor data into food quality monitoring systems, shifting from periodic inspections to continuous assurance.

Food quality is everyone’s business, but the solutions must be rooted in science. As Dr. Zur puts it, "The technology exists. Now it's about who will act first to bring this revolution to their operations and their customers." FIMEA

IN NUMBERS

20M NUMBER OF STICKERS PRODUCED PER YEAR

THE FOUNDER’S VISION Dr. Zur’s journey is a blend of scientific rigor and entrepreneurial spirit. But beyond the science and the business, Dr. Zur is driven by a more profound sense of purpose, rooted in a desire for the industry to demand safe food.

“The demand will come from the ones that buy the meat, not from the ones that sell the meat. If you are the one buying food, you need to demand that your producer applies the sensor,” Dr. Zur urges. “This way, you ensure that everything you receive is good, and you also have a tool to monitor your internal supply chain.”

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SEED QUALITY, Technology and FOOD SECURITY An interview with Charles Miller, Director of Strategic Alliances & Development, Solynta

S

By Fridah Chepkoech

eed quality is one of the most overlooked factors in agriculture. Beyond starting a crop, a good seed determines its yield, resilience, and sustainability. In Africa, where farming supports over 60% of the population, access to high-quality seeds is critical for food security and economic stability.

Data from the Seed Sector Performance Index (SSPI), which evaluates seed systems across 47 African Union member states, shows that availability of improved varieties is directly correlated to better yields and stronger systems. Among key crops, potatoes rank fourth in importance across the continent. But yields remain low due to disease, poor seed quality, and limited availability of certified planting material.

Solynta, a Dutch seed company, has developed hybrid true potato seeds to address these challenges. These seeds are lighter, cleaner, and easier to distribute than traditional tubers. Leading Solynta’s expansion across Africa is Charles Miller, Director of Strategic Alliances and Development.

In this interview with Food Business Middle East & Africa Magazine (FBMEA), Miller expounds on the transformative power of hybrid seeds, the challenges of integrating new technologies into farming, and why seed quality is essential for food security.

BACKGROUND AND MOTIVATION Q: Tell us a bit about yourself. What brought you to Solynta?

A: I’m Charles Miller, Director of Strategic Alliances and Business Development at Solynta. To give you a brief background on me, I grew up on a seed production farm

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– one of the first to produce hybrid grain sorghum. That experience taught me how much impact good seed can have. I’ve always worked at the intersection of research, farming, and business. Solynta’s work aligns perfectly with that. When I joined Solynta, I saw how committed the team was to solving real problems. We’re creating something that didn’t exist before - true potato seed for hybrid production. And it’s not just about innovation for the sake of it. We want to help farmers reduce risk, improve income, and build more resilient systems.

Q: What does Solynta do, and why does it matter now?

A: Solynta was formed in 2007. We spent over a decade on research and developed hybrid true potato seeds.

Potatoes are genetically complex. They have four sets of chromosomes, which makes breeding a challenge. But now, we have stable parent lines - male and female - with defined traits like drought tolerance, better nutrient use, disease resistance, and improved yield.

These parent lines let us breed new varieties that suit different conditions. The key difference is that we supply true seeds, not bulky tubers. That makes our system easier to scale and more accessible.

Hybrid breeding also gives us precision. We know what’s in each variety. That makes it easier to meet farmers’ needs and respond to climate and market shifts.

It’s a different way of thinking about potato farming.

SEED VS. TUBER Q: Why is your approach a breakthrough for potato farming?

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EXECUTIVE INTERVIEW: CHARLES MILLER

plant the next. It’s a cycle that repeats, but it has a cost. Over time, soil-borne diseases accumulate. Even when you start with clean tubers, yields begin to drop after a few seasons.

With hybrid true seed, we give farmers clean starting material every time. Potatoes and tomatoes are part of the same family, so this seed works much like tomato seed. It can be stored, shipped, and planted at the farmer’s convenience.

To plant one hectare with tubers, you need about 2.5 tonnes. With hybrid seeds, it only takes 25 grams. That fits in the palm of your hand. For farmers in hard-to-reach areas, that’s a game changer.

Imagine a potato farmer in Rwanda. He bikes downhill to get seed tubers, then hauls heavy 100 kg sacks back uphill.

That’s slow, tiring, and expensive. With hybrid seeds, he could carry everything he needs in a small tin. That alone reduces labor and cost.

REAL-WORLD RESULTS Q: What results have you seen so far?

A: We’ve had strong adoption in areas where farmers struggle to find good planting material – Kenya, Senegal, Zimbabwe.

In Kenya, especially in the highlands, farmers face serious pressure from late blight. That can cut yields by 30 percent or more.

Last season, we released a variety with built-in resistance to late blight. These hybrids can survive with little or no fungicide. That lowers costs and improves environmental

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outcomes. Farmers who used our seed saw healthier crops and fewer losses. We have more varieties coming with similar benefits.

We also hear from farmers that the consistency of our seed matters. They know what to expect, and that gives them more confidence to invest. That trust is something we’ve worked hard to build.

And it's important to mention, our hybrids are non-GMO. That matters both to farmers and the markets PARTNERSHIPS AND ACCESS Q: You’ve worked with Mlango Farm in Kenya. How’s that going?

A: Mlango Farm is an organic farm in Kenya. They follow traditional methods, so it’s a great place to test how well our seeds work under standard conditions. Initially, they were skeptical. They had lost crops to blight before.

But they tried our resistant hybrids, and the results changed their outlook. They now plant every two weeks and haven’t sprayed fungicides since. Their farm has become a learning hub where we bring other farmers to see the crop firsthand.

That kind of peer-to-peer learning is powerful. Farmers trust each other. Seeing the crop in the field builds confidence.

Q: How else are you getting your seed to farmers?

A: We work with ETG through the Falcon Seed brand and with Bayer Vegetables. Both are strong partners with good

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Our team visits regularly, meets with partners, and supports on-farm demonstrations.

distribution networks. In Southern Africa, RegenZ helps us reach farmers across the region.

These partners play a big role in what we call “last-mile access.” They help bring seed closer to where it’s needed. They also support training, logistics, and in some cases, financing.

Q: What about affordability for smallholders?

A: We’re working with microfinance partners to support access, though that part is still in development. Our model is B2B - we sell to distributors, not directly to farmers. So we count on those distributors to help bridge gaps in finance and reach.

Companies like Bayer and ETG are not only selling seed, but also helping farmers connect with markets. That’s critical.

Seed access alone isn’t enough. Farmers also need a place to sell their crop.

Q: What do you look for in a partner?

A: One of our core values is “togetherness.” We’re building something new, so we need partners with a long-term view.

We work best with medium to large distributors who have the structure to support adoption and training.

There are many African seed companies growing quickly and bringing in new technology. Those are the types of partners we focus on.

We also look for alignment. If a partner shares our focus on quality, training, and long-term value, the partnership works better.

REGIONAL EXPANSION Q: What’s Solynta’s footprint in Africa?

A: Kenya is our base in East Africa. Nigeria covers the central belt. Zimbabwe leads in Southern Africa. Senegal supports West Africa, and Tunisia covers the north. This setup helps us learn from each region and adapt our varieties accordingly.

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Q: How is performance looking in those areas?

A: In Nigeria, for example, yields have been low because of poor-quality planting material. We’ve run field trials and seen strong performance. We’re close to commercial rollout. In Zimbabwe, productivity is higher, but farmers still lack access to quality seed. Our seed fills that gap.

We’re encouraged by the feedback. Farmers are asking for more, and that tells us we’re on the right track.

LOOKING AHEAD Q: What trends are shaping the future of seed technology?

A: Soil health and biological treatments are gaining attention.

There’s also growing interest in gene editing tools like CRISPR, but regulation differs from country to country. But even without those tools, we can do a lot with traditional breeding.

That work continues.

We see value in building out data-driven breeding. More analytics, more insight, better decisions. That’s coming.

Q: What are some leadership lessons you’ve picked up along the way?

A: Keep your team aligned and focused. Everyone - from researchers to partners - must work toward the same goal.

That’s what drives results. I’m speaking with you today, but the credit goes to our 120-person team. They’re the ones making this work.

Good leadership also means listening. Listening to farmers, listening to science, and being willing to adjust.

Q: What should we expect next from Solynta?

A: More resilient varieties, especially in Kenya and Southern Africa. We’ll continue improving performance, lowering risk, and offering farmers a better way to grow potatoes. That’s what we’re here to do.

You’ll also see stronger partnerships on the ground. We’re scaling sustainably and always with local needs in mind. FIMEA MAY/JUNE 2025 | FOOD BUSINESS MEA

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Transforming East Africa's FOOD ENVIRONMENT Insights from ATNi’s Regional Dialogue and Research

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By Lydia Khasoa

ast Africa’s food landscape is undergoing rapid change, with supermarkets and retail outlets across Kenya, Tanzania, and Uganda now stocked with a wide range of processed foods. While these products offer convenience, they often come with high levels of sugar, salt, and unhealthy fats, and are low in essential nutrients. This transition has triggered a new wave of public health challenges, including rising rates of obesity and non-communicable diseases (NCDs), even as undernutrition continues to persist.

In a recent interview with the Food Business Middle East and Africa team, the Access to Nutrition Initiative (ATNi) team, including Executive Director Greg Garrett, Head of Policy and Communications Katherine Pittore, and researcher Elena Schmider, shared their insights on these issues, drawing on their experience from the April 2025 East Africa Regional Policy Workshop in Mombasa and their research projects in the region.

THE CHANGING FOOD LANDSCAPE AND THE ROLE OF ATNI Reflecting on ATNi’s global journey, Greg Garret explained that for nearly 13 years, ATNi has benchmarked the food industry’s impact on Nutrition globally, working across markets from the US and UK to India, Mexico and Nigeria.

A key part of this work is their 2024 Global Access to Nutrition index, which evaluates major food companies on their nutrition policies and product healthiness. East Africa, however, is a relatively new focus area. ATNi began collaborating closely with Ministries of Health in Kenya and Tanzania two years ago.

He noted that they had noticed a significant amount of processed and packaged foods entering the East African markets, which were often unhealthy yet safe and convenient.

“We saw that the governments were asking good questions, like what is the contribution of these packaged foods to diets? They had no detailed answers,” he explained.

Following meetings with health ministries in Tanzania and Kenya in 2023, ATNi saw an opportunity to provide answers, evidence and support for policy development.

Garrett highlighted Nairobi’s expanding food manufacturing sector and stock exchange as signs of

economic progress. Still, he warned that without careful management, this growth could lead to increased consumption of unhealthy foods and a rise in non-communicable diseases, straining the healthcare system.

To address these challenges, ATNi proposed to its donors a collaborative effort with Kenya, Tanzania, and Uganda, working alongside key partners such as the African Population and Health Research Center (APHRC) and the Kenyan Ministry of Health.

As part of this initiative, ATNi suggested organizing a policy workshop to engage stakeholders and promote healthier food environments.

THE EAST AFRICA REGIONAL POLICY DIALOGUE Garrett described the April 2025 workshop in Mombasa as a critical platform to share knowledge and build momentum for regional policy alignment, highlighting what needs to be done at the policy level to regulate and incentivize, as it’s necessary to “penalize the bad and incentivize the good.”

The workshop reviewed Kenya’s progress in nutritional policy, drawing lessons from Ghana and South Africa, and highlighted barriers and best practices. Key topics included Kenya’s nutrient profile model which will be used to identify products which need to carry front-of-pack warning labels, and passing a tax on sweetened beverages in Ghana, and regulating the marketing of unhealthy foods, particularly to children in South Africa.

Garrett emphasized the opportunity for East Africa, using Kenya as an example, to learn from global experience and potentially even chart new paths, regulating better and using finance to incentivize food companies on nutrition.

“Kenya has an opportunity to leapfrog over a lot of mistakes that have been made throughout the world in trying to regulate food environments and make them healthier. It could be the first country, for example, to include a nutrition reporting requirement for food companies as part of responsible investing guidelines and mandates,” Garrett said.

SUCCESS STORIES: INDUSTRY, INVESTORS AND GOVERNMENT When asked about tangible progress, Greg highlighted examples from ATNi’s 2024 Global Index and related MAY/JUNE 2025 | FOOD BUSINESS MEA

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EXECUTIVE INTERVIEW: ATNi

research. In the corporate sector, Mexican food company Grupo Bimbo improved its ranking by reformulating products to be healthier, driven by regional policies encouraging better product portfolios.

In the investment sector, while metrics remain a very contested area, a growing consensus is emerging around nutrient profiling standards, such as the Health Star Rating and Nutri-Score. Leading companies, such as Nestlé, and investors, like Achmea and LGIM, have adopted these standards to assess nutritional value.

From a government perspective, Norway has just set a global precedent by banning the marketing of unhealthy foods to children under 18, although regulating digital marketing remains a challenge. Greg suggested that these examples offer practical pathways that East Africa can borrow from and tailor to its unique context to advance healthier food environments.

REFORMULATION AND POLICY COHERENCE CHALLENGE A key question was raised about whether incentives are in place, or could be developed, to encourage governments to support companies in reformulating their products to be healthier without incurring financial losses.

Garrett explained that ingredients like trans fats and sugar remain cheap partly because of government subsidies. He encouraged governments to conduct cost-benefit analyses to promote subsidies that make healthy ingredients more affordable, enabling companies to reformulate without incurring financial loss.

Katherine Pittore, Head of Policy and Communications, ATNi, added that in Tanzania, for example, cheap maize is subsidized because it’s a staple food and politically sensitive, with the government providing inputs, fertilizers, and other support. This makes it harder to diversify diets with other

nutritional sources such as fresh fruits and vegetables.

“Can we make the public health policies coherent with the policies in terms of subsidizing? So, maybe we should be subsidizing the production of vegetables instead,” she added.

The team also discussed positive fiscal policy examples from South Africa and Ghana, where taxes on unhealthy foods have reduced consumption and generated revenue for healthcare. However, such policies can face resistance from political and industry stakeholders.

CONSUMER AWARENESS AND ROLE OF RETAILERS According to ATNi, consumer awareness plays a critical role in shaping food markets in East Africa, where consumers drive

CONSUMER AWARENESS PLAYS A CRITICAL ROLE IN SHAPING FOOD MARKETS IN EAST AFRICA, WHERE THEY DRIVE DEMAND BUT OFTEN LACK UNDERSTANDING OF HEALTHY CHOICES.

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INGREDIENTS, ADDITIVES, AND TRANSPARENCY Accoring to ATNi’s findings, the average healthiness of processed and packaged foods in LMICs is lower (mean HSR 1.8) compared to high income countries (mean HSR 2.4). The team says that although the trend is evident, it is driven mainly by manufacturers’ preference for cheaper inputs. In response, ATNi shared that upcoming indexes will include the presence of additives, colorants, and preservatives within the ranking.

They recently launched a business-to-business index aimed at eliminating industrially produced trans fats by holding ingredient manufacturers accountable, not just food producers.

This index will also address other harmful additives and preservatives by ranking companies based on their ingredient policies, promoting transparency and accountability.

Additionally, ATNi plans to introduce an upcoming index to evaluate nutrient premixes and fortification practices, aiming to both exclude harmful ingredients and ensure proper nutrient enrichment in foods, thereby improving consumer access to essential nutrients. demand but often lack understanding of healthy choices.

Pittore noted that many companies market products as ‘healthy’ and ‘affordable,’ but these claims are often unclear, especially for low-income consumers. Affordability remains the primary influence on purchasing decisions; yet, few companies have robust policies to make healthier foods truly accessible.

To raise awareness, ATNi collaborates with consumer rights groups, such as the NCD Alliance Kenya, and is developing a retail index to assess how retailers influence consumer choices through product placement and promotions. Researcher Elena Schmider emphasized the need to understand both formal and informal retail sectors in Kenya, noting limited visibility into the informal market and the importance of studying how companies shape consumer perceptions.

They highlighted that ATNi’s research focuses on evaluating company policies on responsible labeling and marketing, with plans to provide recommendations to industry and policymakers to improve public health by influencing commercial practices.

STRENGTHENING ACCOUNTABILITY When asked about the effectiveness of accountability frameworks, given that policies on manufacturing, labeling, and marketing have existed for some time but unhealthy products still dominate markets, ATNi acknowledged that while policies in East Africa are evolving, enforcement remains a significant challenge. Strong accountability frameworks are critical, but they are currently underdeveloped.

According to ATNi, a phased monitoring approach, starting with larger companies due to limited resources, and involving industry early in policy discussions, can encourage voluntary commitments (such as limiting marketing to children and product reformulation). At the same time, mandatory policies are necessary, and governments need to support building capacity to monitor existing policies as well.

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RECOMMENDATIONS TO ADVANCE HEALTHIER FOOD ENVIRONMENTS Drawing from the recent policy dialogue event organized

by ATNi, several key recommendations emerged to advance healthier food environments in Kenya, and the region. The dialogue stressed the need for the government to adopt the Kenyan nutrient profile model for product labelling, and for manufactures to work collaboratively with the Ministry of Health to support successful implementation. The Kenyan nutrient profile model would require 90% of processed and packed foods to carry one or more warning labels, motivating companies to reformulate to avoid negative consumer perceptions.

Fostering constructive dialogue between industry and government was also emphasized. ATNi plans to engage manufacturers directly during upcoming events in Kenya and Tanzania to share data on product healthiness and encourage voluntary commitments to improve product offerings.

Voluntary restrictions on marketing unhealthy foods to children were highlighted as a practical interim step, with European examples showing how such pledges have raised age limits, but should not be seen as a substitution for mandatory legislation. ATNi’s 2024 Access to Nutrition Index found that non of the 30 largest food and beverage companies adhere to WHO recommendations regarding marketing to children, showing that mandatory regulation is critical. Manufacturers were encouraged to align health claims with the nutrient profile model as part of their corporate responsibility, even in cases where regulatory enforcement is limited.

“The industry shouldn't think that this is bad for business.

That's our whole aim. Is that this should be good for business.

We want to realign market incentives to incentivize healthier foods,” Pittore explained, reiterating that providing nutritious, affordable food can benefit both business and public health.

FIMEA

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EDITOR'S PICK: STREET FOOD SAFETY

Street Food Safety in Kenya:

Exploration of the Food Safety Training Manual for Street Vendors

By Lydia Khasoa

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ccording to the Food and Agriculture Organization (FAO), an estimated 2.5 billion people consume street food every day around the world. This figure accurately represents the vital role street food plays in people’s daily lives.

Street food is a lifeline. For consumers, it offers accessibility, convenience, variety and flavor: a unique culinary experience that reflects local culture and traditions. For vendors, it fosters entrepreneurship, both directly and indirectly, creating jobs throughout the supply chain, from farmers and wholesalers to transporters, thereby contributing significantly to local and national economies. Yet, the very characteristics that make street food so popular can also pose challenges for food safety. A 2019 public engagement project on the right to food

by Kimani-Murage and team found that many vendors operate in unhygienic environments and lack safe food handling and preservation practices. This is why comprehensive, practical resources in support of the street food culture, especially vendors, are necessary.

A prime example is the comprehensive Food Safety Training Manual for Street Food Vendors, recently launched in Kenya by the African Population and Health Research Center (APHRC), Nairobi City County Government, and the University of Nairobi, with support from the European Union-funded Healthy Food Africa project. By equipping vendors with the knowledge and skills to ensure their food is safe, such initiatives aim not only to protect public health but also to help sustain the livelihoods of those who depend on street food vending.

The Food Safety Training Manual for Street Food Vendors is informed by international standards like Codex Alimentarius, as well as Kenya’s Public Health Act (Cap. 242) and Food, Drug and Chemical Substances Act (Cap. 254), ensuring that its recommendations are both locally relevant and globally recognized. The manual was developed through a collaborative, participatory process involving public health officers, street food vendors, academic experts, and civil society organizations.

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This inclusive approach ensures the manual addresses realworld challenges and is practical for daily use by vendors.It is organized into nine comprehensive modules, each focusing on a critical area of food safety and street food vending to help vendors translate knowledge into safe practices.

FOOD CONTAMINATION The manual begins by exploring the various sources and types of food contamination: microbial, chemical, and physical. It explains how pathogens such as bacteria, viruses, and parasites can enter food through poor handling, contaminated water, or unclean environments. The module also details the symptoms and causes of foodborne illnesses, and the factors that promote microbial growth, such as temperature, moisture, and pH levels.

A critical emphasis is placed on preventing crosscontamination, whether through direct handling, utensils, or environmental exposure. Vendors are taught to recognize and control contamination risks at every stage of their operations.

Ingredient Selection and Sourcing Safe street food starts with quality ingredients. The manual guides vendors on sourcing raw materials from reputable FOODBUSINESSMEA.COM

suppliers, inspecting for freshness, and ensuring proper labeling.

It stresses the importance of purchasing from hygienic markets and handling ingredients to avoid spoilage or contamination.

Vendors are also advised on best practices for transporting and storing raw materials to maintain their safety and quality.

Water Quality and Safety Clean water is fundamental to food safety. The manual dedicates a module to the importance of using potable water for cooking, cleaning, and handwashing. It covers water treatment methods, including boiling, filtration, and chlorination, and highlights the dangers of using contaminated water, which can introduce harmful pathogens into food.

Personal Hygiene and Hygienic Practices Personal hygiene is a cornerstone of safe food vending. The manual provides detailed instructions on proper attire, regular handwashing with soap and water, and maintaining personal health. Vendors are encouraged to undergo regular medical check-ups and to stay home when ill to prevent the spread of diseases. The manual also stresses the importance of keeping food preparation areas clean, regularly sanitizing surfaces and utensils, and instituting environmental precautions to reduce the risk of contamination.

Food Preparation Environment and Pest Control A clean, organized preparation environment is essential for safe food. The manual outlines best practices for setting up and maintaining a hygienic workspace, including pest control measures to prevent rodents and insects from accessing food.

It provides guidelines on safe cooking methods, ensuring food is thoroughly cooked to eliminate pathogens, and maintaining clean vending equipment and utensils.

Food Holding and Storage Proper holding and storage of food are critical to preventing spoilage and the growth of harmful microorganisms. The manual instructs vendors on maintaining correct holding temperatures, safely displaying food, and handling ice for cold foods. These practices help ensure that food remains safe from preparation to sale.

Waste Management Effective waste management is crucial for maintaining hygiene and promoting environmental health. The manual covers the safe disposal of both solid and liquid waste, encouraging vendors to use designated bins, avoid dumping waste in public spaces, and support regular waste collection. Proper waste management reduces the risk of attracting pests and contaminating food preparation areas.

Food Integrity and Food Fraud The manual addresses the risks of food fraud, including adulteration, mislabeling, and ingredient substitution, and provides strategies for vendors to maintain food integrity. It fosters honesty, transparency, and a culture of accountability, FOODBUSINESSMEA.COM

which are essential for building consumer trust and protecting public health.

Regulation and Control A final module details the legal frameworks governing street food vending, including licensing requirements, health certification, and compliance with county and national regulations. The manual clarifies vendors’ rights and responsibilities, promoting collaboration with public health authorities to ensure safe and legal operations.

Vendor Experience and Impact Street vendors, such as Sophia Wangui Wachira, report significant improvements in food handling and hygiene after support from public health officers: “Kulingana na mahali tulikuwa, tulikuwa tunaenda huko dumping site tunanunua chakula tunakuja tunauza juu ni cheap.

Lakini tangu maafisa wa public health watutembelee, tunaona improvement kubwa sana. Ata sisi tunaenda kuelimisha wengine kuhusu usafi sokoni.”

ADDRESSING BROADER CHALLENGES IN STREET FOOD VENDING While food safety is the manual’s primary focus, it also acknowledges broader challenges including, poor sanitation infrastructure, such as waste accumulation and blocked drains, urban congestion and competition for space and social issues such as child labor and unfair competition with formal businesses.

The manual advocates for a holistic approach that integrates food safety with urban planning, social protection, and economic empowerment strategies. It recognizes that improving street food safety requires addressing these interconnected issues.

Implementation and Training The manual is designed for use by county governments, public health officers, training institutions, and civil society organizations. Its rollout includes structured training sessions, medical examinations for vendors, and the issuance of certificates and badges to compliant vendors. This approach aims to create a group of trained, identifiable, and accountable street food vendors across Nairobi and, eventually, other urban centers in Kenya.

CONCLUSION: TOWARD SAFER URBAN FOOD SYSTEMS The Food Safety Training Manual for Street Food Vendors marks a transformative milestone in Kenya’s urban food landscape. The manual lays the groundwork for safer, healthier, and more resilient urban food systems. Its success will depend on sustained collaboration among government, academia, civil society, and the vendors themselves, ensuring that the right to safe, affordable food is upheld for all urban residents.

“This manual is a step toward our goal of transforming food systems to ensure food safety. It supports vendors in upholding the right to food by ensuring that food is not only available but also safe to consume.” Dr. Elizabeth Kimani-Murage, APHRC FIMEA MAY/JUNE 2025 | FOOD BUSINESS MEA

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TECH FOCUS: MEAT PRESERVATION

Beyond the COLD CHAIN

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eat loss is a global problem that continues to undermine food security and economic stability. Studies show that roughly 23% of total meat production is lost or wasted, with spoilage happening at every stage of the supply chain. The biggest culprits? Moisture loss, which accounts for 49% of waste, and microbial spoilage at 22%.

While large-scale producers often grab the spotlight, the issue hits just as hard at the retail level, especially in Africa. A recent study found that 73% of handlers rely on refrigeration, while 27% are forced to hang meat at room temperature due to high electricity costs and the unaffordability of deep freezers.

This results in an average weekly meat loss of 2.3 kg per retailer, totalling nearly US$600 in annual financial losses.

Clearly, traditional preservation methods aren’t keeping up.

But there’s good news. A wave of new technologies is stepping

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The High-Tech Revolution in Meat Preservation

By Nicholas Ng’ang’a

in—going far beyond freezing or curing—to offer smarter, more resilient ways to keep meat fresh, safe, and saleable. Some are proving more practical, cost-effective, and easier to adopt than others. Below are some standout innovations leading the charge.

SMART AND ACTIVE PACKAGING Innovative packaging is reshaping meat preservation by combining science with functionality. It utilises specialised materials and built-in products to monitor freshness, temperature, and spoilage indicators in real-time, enabling processors and retailers to act before quality drops.

One of the most impactful technologies under this umbrella is Modified Atmosphere Packaging (MAP). In MAP, the air inside a package is replaced with a custom gas mix designed to slow spoilage and extend shelf life. This helps preserve meat’s

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colour, taste, and aroma while preventing microbial growth. Key gases used include carbon dioxide (CO₂), which inhibits bacterial activity; oxygen (O₂), which keeps red meat visually appealing and curbs anaerobic bacteria; and nitrogen (N₂), an inert filler that stabilises the atmosphere inside the pack.

Industry leaders have already embraced this tech. Air Liquide, for instance offers gas blends like 70% O₂ and 30% CO₂ for red meats. This company, which also has branches across Africa, has already seen meaningful growth from the technology. Another active participant in the MAP scene is Afrox. The company introduced a MAP gas range, FoodFresh, which delivers tailored MAP solutions that meet South Africa’s hygiene and shelf-life demands.

While MAP might look similar to vacuum packaging (VAP), the two work very differently. VAP simply removes air and seals the package. MAP, on the other hand, takes it a step further—after pulling out the air, it pumps in a carefully tailored gas mix.

AI-DRIVEN QUALITY CONTROL AND BLOCKCHAIN TRACEABILITY Artificial intelligence and blockchain are changing meat preservation from it’s former predictive process to a precise one. AI-powered computer vision FOODBUSINESSMEA.COM

systems fitted with high-level cameras and detectors can now analyse meat quality in real-time, track fat marbling, moisture levels, and microbial load with high accuracy. These systems, trained on thousands of images using deep learning models like Convolutional

AI-POWERED COMPUTER VISION SYSTEMS FITTED WITH HIGH-LEVEL CAMERAS AND DETECTORS CAN NOW ANALYSE MEAT QUALITY IN REALTIME Neural Networks (CNN), can detect defects and grade meat more reliably than ever before.

Marel, a key player in meat processing equipment, is already putting this into action. According to Innovation Manager Pulkit Vijay, Marel uses AI to assess fat class, back fat thickness, and

carcass dimensions, cross-checking data to ensure consistency and quality across the board before any product is released to consumers. This level of precision helps reduce spoilage by identifying substandard meat early in the process— before it moves further down the chain.

On the other side, blockchain brings transparency to the entire supply chain. From farm to fork, every step is meticulously recorded and verified, providing consumers with proof of ethical sourcing, animal welfare, and food safety. Tyson Foods, for instance, has teamed up with IBM to track chickens through blockchain. This enables their shoppers to scan QR codes and track the product’s entire journey.

HIGH-PRESSURE PROCESSING High-pressure processing is also changing the game in meat preservation.

This non-thermal method utilises extreme pressure, ranging from 400 to 600 megapascals, to eliminate harmful microbes without the need for heat.

Unlike traditional thermal techniques, HPP keeps the meat’s natural texture, flavour, and nutritional value intact.

The pressure works by breaking down the microbial cell membranes and deactivating proteins essential for their survival, resulting in a significantly longer shelf life. For instance, deli meats MAY/JUNE 2025 | FOOD BUSINESS MEA

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tenderness and enhancing mass transfer during brining to extending shelf life.

This technology is especially promising for processors seeking to meet clean-label demands without compromising safety. By accelerating processes such as curing and marination, HIU reduces the need for synthetic additives while maintaining microbial safety standards. Despite its clear benefits, HIU remains relatively new to the industry. Its adoption is still in its early stages, with only a handful of companies beginning to explore its full potential. However, as consumer preferences continue to move toward healthier, less processed foods, HIU is poised to become a game-changer in future meat processing strategies. treated with HPP can stay fresh for up to 120 days under refrigeration—nearly triple the lifespan of meats preserved using conventional methods. But shelf life isn’t the only win.

HPP enables producers to cut out chemical preservatives like nitrites, opening the door to clean-label formulations with less sodium and no artificial additives.

Though the technology isn’t new, its adoption, especially in Africa, has been slow. That’s beginning to change. Companies like McLean Meats in Canada now rely on HPP to offer truly nitrite-free deli meats, while global players like JBT’s Avure Technologies and Hiperbaric are actively introducing HPP systems across the African market.

HIGH-INTENSITY ULTRASOUND High-Intensity Ultrasound (HIU) is emerging as a cuttingedge solution in the meat preservation sector, offering a non-thermal method that enhances product quality while minimising the need for traditional chemical preservatives.

HIU delivers sound energy that can be harnessed for various applications in muscle-based products. To do so, the process is done at frequencies above the human hearing range (>20 kHz) and below microwave levels (up to 10 MHz), improving meat 42

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IS AFRICA READY FOR SMART TECH MEAT PRESERVATION? Despite the global momentum, Africa’s meat industry remains reliant mainly on traditional preservation methods, particularly refrigeration. However, the effectiveness of refrigeration is often limited by challenges such as unreliable cold chain infrastructure, high electricity costs, and a lack of technical know-how. These constraints have made it difficult for the continent to fully embrace innovative preservation solutions.

Yet, the need for smarter methods is becoming increasingly urgent. Over the last two decades, meat production across Africa has nearly doubled, from 11.59 million metric tons in 2000 to 19.88 million in 2020. The continent now accounts for almost 6% of global meat production, up from just 4.5% in 2000.

This rapid growth demonstrates the importance of improving preservation practices to mitigate post-harvest losses, improve food availability, and boost profits for producers and processors alike.

A few pioneers, such as Corbion and Quality Meat Packers, have already begun implementing smart preservation technologies in select African markets. However, widespread adoption will require a coordinated, multi-pronged approach.

For instance, public-private partnerships can play a pivotal role in driving this transformation by facilitating knowledge FOODBUSINESSMEA.COM

transfer, subsidising equipment costs, and building technical capacity.

Equally important is the development of clear regulatory frameworks that encourage innovation while maintaining food safety and traceability. To complement these efforts, targeted training programs can be implemented to develop the skills necessary for operating and maintaining modern technologies.

THE ROAD AHEAD As preservation efforts increasingly rely on modern technology, emerging biotechnologies are paving the way more for transformative change. Two of the most exciting innovations gaining traction are CRISPR-based preservatives and bacteriophage therapy, both of which offer targeted, science-driven solutions to food safety challenges.

CRISPR, the gene-editing tool known for its precision, is moving beyond agriculture and into the meat processing industry. This technology alters specific DNA sequences within microbes, enabling scientists to disable spoilage organisms or harmful bacteria on meat surfaces directly. The result is a highly selective and residue-free method that could fully reduce dependence on artificial preservatives and antibiotics.

At the same time, bacteriophage therapy is emerging as a natural solution to tackle pathogens like Salmonella. These

DESPITE THE GLOBAL MOMENTUM, AFRICA’S MEAT INDUSTRY REMAINS RELIANT MAINLY ON TRADITIONAL PRESERVATION METHODS, PARTICULARLY REFRIGERATION microscopic viruses infect and destroy only specific bacteria, offering a precise way to enhance food safety without disrupting beneficial microorganisms. Used correctly, phage therapy can create safer production environments and extend shelf life without the need for chemical additives.

Although still in the early phases of industry adoption, these biotechnologies hint at a future where meat preservation is not only more effective but also aligned with sustainability and health priorities. With continued research, supportive policies, and industry investment, innovations like CRISPR and phage therapy could become mainstream tools in building a safer, smarter global meat system. FIMEA

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PACKAGING FOCUS: UPCYCLING

Upcycling as a climate and innovation strategy in the food industry

By Alphonse Okoth

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he global food industry faces a staggering paradox, while nearly a third of all food produced is wasted, millions of people remain food insecure. The United Nations Food and Agriculture Organization (FAO) estimates that around 1.3 billion tonnes of food are lost or wasted annually, contributing to about 8-10% of global greenhouse gas emissions.

The beverage, dairy, fruit, vegetable, and meat industries are significant contributors to this waste. Traditional disposal methods, such as landfills and incineration, exacerbate environmental pollution.

Waste not only threatens environmental sustainability but also translates to significant economic losses across the value chain. This has prompted the food sector to rethink traditional waste management practices. One of the most promising solutions gaining traction is upcycling, a process that transforms food by-products or surplus into new, highvalue products.

WHAT IS UPCYCLING AND HOW DOES IT WORK? Upcycling differs from conventional recycling. Rather than breaking down waste into raw materials, it seeks to add value to food waste streams by turning them into edible products, functional ingredients, or even biodegradable packaging. For instance, ReGrained, a U.S.-based startup, upcycles spent grains from breweries into high-protein, high-fiber flours for use in snacks and cereals. “We’re not just diverting waste,” says ReGrained co-founder Dan Kurzrock. “We’re creating nutrition that otherwise would’ve been thrown away.”

Multinational food giants are also leaning into upcycling.

Nestlé has developed technologies to repurpose cocoa pulp, usually discarded during chocolate production into a natural sweetener for confectionery and beverages. Unilever has invested in innovations to use leftover vegetables and imperfect produce in its Hellmann’s condiments line.

Meat producers are also joining the movement: Danish Crown, one of Europe's largest pork exporters, has created protein powders and pet food ingredients from off-cuts and

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trimmings that would otherwise be discarded.

In South Africa, Beefcor has integrated rendering technologies to convert bone and fat residues into tallow and feed-grade protein, demonstrating how upcycling can be applied even in high-impact sectors like meat. These efforts not only reduce waste but also align with consumer demand for sustainable and transparent brands.

The business case is strong. Upcycled foods are increasingly seen on supermarket shelves, and the global market is projected to reach US$80 billion by 2032, according to Future Market Insights. Consumer perception is also evolving.

A 2021 survey by the Upcycled Food Association (UFA) found that 60% of consumers are more likely to purchase a product labeled as "upcycled" when provided with basic information about its benefits. Brands can now seek certification through the UFA, boosting consumer trust and market visibility.

TECHNOLOGICAL ADVANCEMENTS IN FOOD WASTE UPCYCLING Hydrothermal processing This technique uses high heat (180–350°C) and pressure to break down plant cell structures in fruit and vegetable waste. It extracts valuable bioactives like polyphenols and dietary fibers.

For instance, orange peel waste can be converted into fiber-rich ingredients for use in nutritional beverages.

Companies like PeelPioneers in the Netherlands use hydrothermal processing to recover essential oils and fibers from citrus peels for use in food and cosmetics. In India, Nutracea Biotech utilizes this technology to extract dietary fiber and antioxidants from pomegranate husks, repurposing them into nutraceutical ingredients.

high-value protein ingredients used in plantbased meat alternatives and protein bars.

Microbial fermentation Microbial fermentation leverages bacteria, yeast, or fungi to transform organic waste into valuable products. For example, Monascus purpureus ferments orange processing waste to produce fungal pigments for food coloring.

Other applications include generating antibiotics, enzymes, and bioactive peptides from dairy and brewery residues. Startups like Mycorena utilize fermentation to create Promyc, a micro-protein ingredient for vegan products, from recycled food waste.

Insect bioconversion Insect bioconversion employs species like black soldier flies (Hermetia illucens) to consume organic waste, producing nutrient-rich biomass.

The resulting larvae are processed into protein and fat for animal feed or human-grade ingredients. Better Origin, a UK-based company, has scaled this approach, raising US$16 million to establish decentralized bioconversion facilities, reducing transport emissions and waste disposal costs.

UPCYCLING CAN BE APPLIED EVEN IN HIGHIMPACT SECTORS LIKE MEAT TO ALIGN WITH CONSUMER DEMAND FOR SUSTAINABLE AND TRANSPARENT BRANDS.

GLOBAL AND LOCAL SUCCESS STORIES Still, the potential of upcycling extends beyond developed markets. In Africa, vast amounts of agricultural surplus remain underutilized due to poor cold chains and inadequate processing infrastructure. According to a 2023 report by the African Development Bank, up to 40% of

Enzymatic hydrolysis By using enzymes like proteases and amylases, this method breaks down complex proteins and carbohydrates. It's widely applied to recover proteins from dairy residues, oilseed cakes, and seafood by-products, yielding high-purity ingredients for plant-based or sports nutrition products.

Novozymes, a global biotechnology leader, develop enzyme solutions tailored for breaking down complex organic matter in food waste, aiding in protein extraction for nutritional use. For example, they partner with food manufacturers to upcycle dairy waste and oilseed residues into FOODBUSINESSMEA.COM

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harvested fruits and vegetables are wasted before reaching markets.

Companies such as Kenya’s TakaTaka Solutions and South Africa’s Waste Want are demonstrating how food scraps and organic waste can be recovered for compost, animal feed, or new food formulations. Local initiatives are also repurposing mango peels into fruit leathers and cassava peels into highenergy livestock feed.

In India, Wastelink works with food manufacturers to collect excess inventory, expired ingredients, and process waste, converting them into animal feed and biofuels. “We aspire to make a meaningful positive impact on society by upcycling 1 million metric tonnes of food waste within 2–3 years,” says Saket Dave, Founder and CEO of Wastelink.

INTEGRATED WASTE MANAGEMENT: BEYOND UPCYCLING Alongside upcycling, food processors are deploying waste minimization strategies such as anaerobic digestion, composting, and rendering. These technologies are particularly valuable for managing inedible organic waste, meat scraps, or dairy by-products.

For example, Arla Foods, a global dairy cooperative, has turned acid whey, a by-product of Greek yogurt production, into value-added high-protein drinks and desserts. As Barbara Jensen, Commercial Sustainability Manager at Arla Foods Ingredients explains, “Our whole business model is based on making use of materials that would once have been wasted. By upcycling acid whey, we are not only reducing waste but also creating valuable, nutritious ingredients for a 46

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variety of food and nutrition applications.”

Even packaging is being reimagined using upcycled materials. Full Circle Bioplastics in California uses food scraps to create PHA (polyhydroxyalkanoate), a fully biodegradable plastic alternative. Similarly, TIPA Compostable Packaging in Israel has begun experimenting with materials derived from fruit peels and corn starch for flexible packaging films.

THE POLICY PUSH: ENCOURAGING CIRCULAR FOOD SYSTEMS The policy landscape is slowly catching up. The European Union’s Farm to Fork Strategy promotes circular economy solutions, while the U.S. Environmental Protection Agency (EPA) offers funding and technical support for food waste reduction initiatives. In Asia, South Korea has introduced a payas-you-throw system to incentivize food waste segregation and reduction, achieving a 95% recycling rate.

Several African governments are beginning to embed circularity into national food and waste management strategies.

Rwanda's National Environment and Climate Change Policy explicitly supports resource efficiency and organic waste recovery. Nigeria’s National Policy on Food and Nutrition encourages community-level composting and value addition through food processing.

In Kenya, the Sustainable Waste Management Act of 2022 lays the legal groundwork for separating and treating organic waste, promoting industrial symbiosis between agricultural and food processing sectors. These emerging frameworks aim to align with the African Union’s broader Agenda 2063, which prioritizes green growth and environmental sustainability.

COLLABORATION AND THE ROAD AHEAD Looking ahead, collaboration will be essential. Partnerships between food manufacturers, agri-tech startups, and local governments can accelerate the adoption of upcycling. Data sharing and digital traceability tools, powered by AI and blockchain, can improve waste stream mapping and ingredient certification. At the same time, research institutions are exploring new functional uses for waste, like extracting antioxidants from grape pomace or fermenting banana peels into probiotic-rich snacks. FIMEA FOODBUSINESSMEA.COM

NEW TECHNOLOGIES & MARKET TRENDS IN FOOD & BEVERAGE INNOVATION

FOOD INGREDIENTS MIDDLE EAST & AFRICA

The Rise of

FIBER-ENHANCED

BEVERAGES IN AFRICA

By Francis Watari

IN THIS ISSUE

P.58 Beyond Brightness: Natural Colours Driving Innovation and Consumer Trust in the Food Industry

P.62 The Quiet Potential of stabilizers: Unlocking Africa's Plant-Based and Functional Foods Revolution

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he global beverage industry is undergoing a significant transformation, and Africa is emerging as a dynamic frontier in this evolution.

African consumers are becoming increasingly discerning about their dietary habits and the impact of nutrition on their overall wellbeing. Growing concerns about lifestyle-related illnesses such as obesity, diabetes, and heart disease have accelerated the demand for beverages that promote health and wellness.

The trend toward conscious

consumption is no longer a niche movement—it has become a mainstream preference, influencing purchasing decisions across different socioeconomic groups. This article will explore the current landscape of fiber-enhanced beverages in Africa, focusing on ingredient innovation, personalization through technology, and sustainability.

Fiber as a Substitute for Sugar For many years, Africa’s beverage market has been dominated by sugar-laden carbonated soft CONTINUED ON PAGE 52

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REGULAR NEWS

African food ingredients market size projected to reach US$3B by 2034

AFRICA – The Africa food ingredients market was valued at US$1.9 billion in 2024, and is projected to reach US$3 billion by 2034, growing at a CAGR of 4.7%, according to a report released by Global Market Insights. Rising urbanization, an emerging middle class, and increased consumption of convenience and processed meals are fuelling the market’s growth. The demand for natural products, organic ingredients, and clean-label components, particularly plant-based proteins, natural sweeteners, and functional additives, has also increased as consumers are becoming more health-conscious.

In terms of innovation and distribution, the five major participants in the African food ingredients industry are the Archer Daniels Midland Company (ADM), Kerry Group, DuPont de Nemours, Inc., Givaudan S.A., and Ajinomoto Co., Inc. These businesses play a significant role by leveraging their global experience to meet local demand for premium, useful, and sustainable ingredients. Owing to its sophisticated industrial base, robust retail industry, and consumer preference for packaged and health-conscious goods, South Africa leads the region in terms of market size.

In North Africa, especially in nations like Egypt and Morocco, demand is propelled by growing urbanization and the appeal of traditional bakery, confectionery, and dairy products, where flavour enhancers and emulsifiers are frequently used. East Africa, with Kenya serving as a major market, is experiencing growth in nutritional and functional ingredients to combat food insecurity and malnutrition.

The West African market, with nations like Nigeria and Ghana, is developing quickly because of its dense population and rising snack and processed food consumption, which calls for stabilizers, colorants, and flavourants. Despite being less developed, Central Africa is gradually embracing food ingredients in basic processing, frequently as a result of urban population development and international aid.

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REGULATIONS)

Kraft Heinz moves to eliminate artificial colors in the US by 2027 USA - The Kraft Heinz Company has announced that, effective immediately, it will not launch any new products in the U.S. with Food, Drug & Cosmetic (FD&C) colors, and will remove all remaining FD&C colors from its U.S. product portfolio before the end of 2027. Already, nearly 90 per cent of Kraft Heinz’s U.S. products are free of FD&C colors (by Net Sales). For the small portion of products that currently contain FD&C colors, the Company has invested significant resources, mobilizing a team to address this complex challenge using a focused three-pronged approach (3Rs). This approach involves either removing colors where it is not critical to the consumer experience, replacing FD&C colors with natural colors, or reinventing new colors and shades where matching natural replacements are not available.

Many of its U.S. products that still use FD&C colors are found in its beverages and desserts categories, including certain items sold under iconic brands such as Crystal Light, Kool-Aid, Jell-O, and Jet-Puffed, which Kraft Heinz is investing heavily in R&D and innovation to support this shift. The company removed artificial colours, preservatives, and flavors from its Kraft Mac & Cheese back in 2016, whereas the iconic Heinz Tomato Ketchup has never had artificial dyes, and the red color comes simply from the world’s best tomatoes.

Kraft Heinz’s decision aligns with the FDA’s recent move to ban FD&C Red No. 3 in foods and dietary supplements, and its broader effort to phase out other petroleum-based synthetic colors due to growing health concerns. As part of this transition, the company is also working with licensees of its brands to encourage them to remove FD&C colors across all product lines.

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Nestlé to advance bioeffective ingredients for precision nutrition through planned R&D expansion

SWITZERLAND – Nestlé has announced the strengthening of its R&D expertise in biotechnology and the creation of a new center for deep tech, meant to boost its innovation pipeline and increase efficiency in research, innovation and operations. The deep tech center is scheduled to open in the first half of 2026 within the Nestlé System Technology Center in Orbe, Switzerland. Its goal is to deliver new ingredients with clinically proven bio-efficacy for precision nutrition, targeting people and pets along their entire lifespan. The investments will be unlocked by a leaner research and development (R&D) organization, more agile ways of working, a focused project

portfolio and the redeployment of existing R&D resources.

By building on existing expertise in sensor systems, solutions for product recognition, remote control and display solutions, the new center will screen, test and develop new generations of sensors, robots, coding systems, highperforming AI and virtual/mixed reality solutions. This will increase efficiency in research, innovation and operations.

New technologies will enable the development of smart coffee machines, innovative solutions for precision nutrition, selfcontrolling equipment and new solutions for dynamic quality assurance. The enhanced R&D expertise in cutting-edge biotechnology and clinical research, leading to new nutritional solutions, will further bolster Nestlé’s consumer-centric innovation pipelines.

This will cut across maternal, early life and medical nutrition, while supporting new growth platforms such as healthy longevity, women’s health and weight management.

Science-based solutions will also be leveraged for Nestlé’s pet care business, including pet therapeutics.New capabilities include the development of the next generation of screening assays, enhanced capabilities in precision fermentation, as well as a re-enforced clinical research program. These competences

MERGER & ACQUISITION

Arla Foods Ingredients, Brenntag Group expand partnership to boost nutrition in Southeast Asia ASIA – Arla Foods Ingredients, a global supplier of dairyderived ingredients, has expanded its distribution partnership with the Brenntag Group to expand into three of Southeast Asia’s largest food and nutrition markets.The continued partnership will enable Brenntag to distribute Arla Foods Ingredients’ high-quality whey and dairy protein ingredients across Vietnam, Thailand, and Indonesia.

According to Arla, the ingredients will support and meet the demands of key sectors, including health foods, infant nutrition, and sports nutrition, as well as provide functional solutions for dairy and bakery products.The new agreement follows the 2023 extended distribution agreement between Arla Foods Ingredients and Zhongbai Xingye Food Technology (Beijing) Co., Ltd, a Brenntag Group company, to serve the Chinese market. Southeast Asia offers significant market potential. Research by the USA Dairy Export Council (USDEC) indicates that rising prosperity in the region is driving demand for food and beverage products containing high-quality protein, which is currently not being fully met.

The Council, therefore, examined “The Big Six” Southeast Asian countries of Singapore, Vietnam, Malaysia, Philippines, Thailand and Indonesia. It confirmed that demand for highFOODBUSINESSMEA.COM

quality protein is strong but not being fully met, with more than one-third of consumers in the region saying they are “not highly satisfied” with their current protein intake. This has created a growing opportunity for USA dairy suppliers to export nutritional and multifunctional dairy protein ingredients for use in an expanding array of locally proteinfortified products. With a population of over 600 million people and a combined gross domestic product (GDP) of over US$2.6 trillion, Southeast Asia is primed to increase its nutrition spending for years to come.

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REGULAR NEWS

Prinova’s CitraPeak® brings high-bioavailability citrus peel ingredient to the pre-workout market USA - Prinova, a global distributor of functional ingredients, has launched its clinically supported pre-workout ingredient CitraPeak®, the first 100% soluble form of hesperidin, sourced from citrus peels and with vasodilatory and pump effects.

Hesperidin is a bioflavonoid that occurs naturally in citrus fruits and has been associated with antioxidant, antibacterial, antimicrobial, anti-inflammatory and anticarcinogenic properties.

According to Prinova, the hesperidin in CitraPeak® is bonded to tapioca starch, making it 100,000 times more soluble and 347 times more bioavailable than standard hesperidin, allowing rapid activation. CitraPeak reportedly offers a widely supported range of benefits, including the rapid release within 30 minutes, increased physical output due to elevated energy levels, and improved blood flow.

In further tests, one conducted under cold conditions, surface temperatures were 5.4 °F higher among a CitraPeak group than among a control, with users reporting increased

sweating at room temperature. This highlighted its impact on thermogenic effects. “CitraPeak® is a one-of-a-kind ingredient for pre-workout applications. It offers all the clinically proven benefits of standard hesperidin–like increase in thermogenic effect and release of nitric oxide. However, for the first time, it delivers them in a completely soluble form, so that the vasodilatory and pump effects of hesperidin are noticeable extremely rapidly,” James Street, Global Marketing Director at Prinova, said.

In several studies, Nitric oxide is a significant modulator of blood flow and mitochondrial respiration during physical exercise. Several researchers have suggested that nitric oxide could contribute to increased oxygen delivery to the muscles, consequently enhancing athletic performance and reducing soreness after workouts. Ongoing research is also exploring the product’s benefits in areas such as maximal oxygen consumption (V̇O2max), recovery, mood, and cognitive performance.

INNOVATION

Novonesis launches Optiva® LS Prime to help bakers cut sugar by up to 50%

DENMARK – Novonesis, a global leader in biosolutions, has announced the launch of Optiva® LS Prime, an innovative enzyme solution designed to help bakers reduce added sugar by up to 50% without compromising the sweetness or quality of baked goods. This breakthrough product addresses the baking industry’s challenge of soaring sugar prices, which have increased by more than 50% since 2019, squeezing profit margins worldwide.

According to Novonesis, Optiva® LS Prime works by converting starch into sugar during the baking process, allowing formulators and bakers to maintain the desired sweetness with significantly less added sugar. This enzymatic 50

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approach reduces dependency on sugar, one of the most volatile and costly raw materials, enabling bakeries to better manage fluctuating ingredient costs and supply chain complexities without altering existing production equipment or bread improvers. The innovation hits a critical market need as nearly half of consumers prioritize cost and quality when purchasing bread, while 72% express concern over rising everyday expenses. Sensory testing confirms that baked goods made with Optiva® LS Prime deliver the same high sensory quality that consumers expect, ensuring no compromise on taste or texture.

Adam Benjamin Vestergaard Diggle, Head of Baking at Novonesis, stated that the new innovation “With ongoing raw material cost increases and consumer demand for affordable, high-quality baked goods, bakers face tough decisions. Optiva® LS Prime offers a robust solution that reduces reliance on sugar while preserving sweetness and quality, improving profit margins and meeting consumer expectations.“ Optiva® LS Prime builds on the success of Novonesis’ original Optiva® LS, which already enabled bakeries to reduce sugar by at least 30%, offering significant cost savings and operational simplicity. The new formulation further enhances sugar reduction potential, helping bakeries navigate volatile markets more effectively.

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INVESTMENTS

DSM-Firmenich expands flavour production with new high-tech facility in Italy

ITALY – DSM-Firmenich has officially broken ground on a new state-of-the-art production facility in Parma, Italy, aimed at expanding its global capabilities in flavour and blend manufacturing. The project aligns with the company’s Taste, Texture & Health business strategy, which focuses on meeting growing demand for sweet and savoury goods while advancing sustainable production technologies.

Set to be completed in the first quarter of 2027, the facility will produce concentrated powder flavours, reaction flavours, culinary blends, and functional blends. Designed with cutting-edge features, the plant will incorporate advanced encapsulation technology to integrate liquid flavours into dry products seamlessly. It will also include automated packaging lines, a quality control laboratory, a modern warehouse, and increased capacity to support plant-based and ready-to-eat meal applications.

Located in the heart of Parma’s renowned “Food Valley,” the facility will benefit from proximity to DSM-Firmenich’s Campus Italy, a research hub for food ingredient innovation.

This closeness is expected to enhance collaboration across various food innovation disciplines, including flavour, plant protein, and functional ingredient development. Maurizio Clementi, Executive Vice President of Taste at DSM-Firmenich, stated, “Our investment in another facility in Parma, Italy, is a great example of the value we place in proactively monitoring market growth to prepare for higher demand. We are expanding now and increasing our capacity, and are investing in advanced, sustainable technologies so we can continue to serve customers in Europe, India, and the Middle East with the agility these fast-growing markets need.” He praised the region, referring to it as a nexus of food industry talent, home to leading universities with promising talent, and a strategic location for many of our key customers.” The new plant is expected to create over 100 new jobs and contribute to the local economy while enhancing DSM-Firmenich’s operational agility.

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Univar Solutions to expand ingredient distribution deal with Ingredion BELGIUM – Univar Solutions Belgium N.V. has announced an expansion of its distribution agreement with Ingredion Incorporated, widening its reach within the Benelux region.

Effective from October 1, 2025, the revised partnership will allow Univar Solutions to distribute a broader portfolio of Ingredion’s food and beverage ingredients across Belgium, the Netherlands, and Luxembourg. The extended deal includes plant-based proteins, native starches under the Novation brand, and a selection of stevia-based sweeteners developed

by PureCircle, targeting the growing demand for clean-label and sugar-reduction solutions.

Univar Solutions is a global distributor of specialty chemicals and ingredients, offering logistics services, technical support, and digital solutions to clients in multiple sectors. It will therefore manage the distribution through its Foodology

by Univar Solutions division, which specialises in catering to the food and beverage industry. The company states that it will utilise its commercial infrastructure to connect with over 16,000 food producers in the Benelux market. According to Nick Powell, CEO of Ingredients and Specialties at Univar Solutions, the collaboration reflects a long-standing relationship built on service delivery and innovation in the ingredients sector.

Ingredion’s senior vice president for texture and healthful solutions in EMEA and Asia-Pacific, Michael O’Riordan, said the expansion will help the company connect with a broader customer base in segments such as bakery, beverages, dairy, and savory foods. He added that customers would benefit from enhanced digital support services and a wider product selection tailored to current consumer trends.The two companies have collaborated for over three decades, providing food manufacturers with ingredient solutions across various international markets. With the latest move, Ingredion's distribution footprint through Univar Solutions will extend to 20 countries across the EMEA region.

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drinks and juices. However, changing consumer preferences, rising incidences of non-communicable diseases (NCDs), and greater awareness of nutrition are reshaping the demand landscape.

According to the World Health Organization (WHO), NCDs such as diabetes and obesity are becoming more prevalent across Africa, with unhealthy diets and sugar consumption being major contributing factors.

The shift is now toward beverages that offer functional benefits— particularly those that enhance digestive health and satiety. Fiber, long overlooked in Africa’s ready-to-drink (RTD) sector, is gaining recognition for its role in gut health, blood sugar regulation, and even immune support.

Market research by Euromonitor International shows a growing consumer interest in "better-for-you" beverages in countries like South Africa, Kenya, Nigeria, and Ghana, where middle-class consumers are increasingly shopping for wellness-oriented food and drink options.

Multinational companies are adapting fast. Coca-Cola’s Minute Maid Pulpy, originally a fruit juice drink, has been reformulated in Egypt and Nigeria to include added fiber and real fruit pulp.

These upgrades have made it a favorite among urban consumers seeking healthy yet familiar beverages.

According to Coca-Cola Egypt, the revamped product saw double-digit sales growth in major cities like Cairo and Lagos in 2023. Its success illustrates 52

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that fiber-enhanced drinks can resonate widely when paired with trusted brands and familiar flavors.

PepsiCo is also investing in functional beverage innovation across Africa.

Through its acquisition of Pioneer Foods, PepsiCo has introduced fiberrich offerings under the Liqui-Fruit and Ceres brands. Bronwyn Paterson, Senior Director of Nutrition for PepsiCo Sub-Saharan Africa, noted, “We see a growing appetite for beverages that deliver more than hydration—products that support immunity, digestion, and daily wellness.”

At the same time, local startups and regional brands are seizing the opportunity to lead with authenticity and agility. South African brand Happy Culture, for example, is pioneering kombucha-style drinks fortified with natural fibers and probiotics. In Kenya, innovative entrepreneurs are leveraging indigenous ingredients like baobab, which is naturally high in fiber and antioxidants, to craft wellness drinks that resonate with local consumers.

Hellowater, a U.S. brand known for its inulin-rich waters, has even seen interest from African distributors looking to import and localize production under license, highlighting crosscontinental appeal for gut-health drinks.

Making fiber functional and palatable One of the key challenges in Africa’s beverage space is ensuring that healthfocused products are not only effective

but also palatable and affordable.

Recent advances in fiber technology are addressing these challenges. Soluble fibers like chicory root inulin and agave inulin are now being integrated into clear drinks without altering taste or texture.

Ingredient suppliers like Tate & Lyle have developed solutions such as PROMITOR Soluble Fiber and STALITE Polydextrose, which offer minimal flavor impact and excellent stability, expanding the possibilities for product developers.

ADM’s Fibersol is another standout, enabling beverage makers to fortify everything from breakfast shakes to superfruit drinks while supporting claims related to satiety and sugar reduction.

BENEO’s chicory root fiber is increasingly found in drinkable digestive health products, where it not only enhances nutrition but also improves mouthfeel and texture.

These fibers are not only prebiotic but are also stable under African climate conditions—making them ideal for shelf-stable products in regions with limited refrigeration infrastructure.

Moreover, Africa’s wealth of native plants—such as moringa, baobab, and tigernut—offers untapped potential for naturally fiber-rich ingredients. These local superfoods are increasingly being studied and commercialized as part of efforts to localize functional beverage innovation.

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INGREDIENT FOCUS: FIBER ENHANCED BEVERAGES

Personalization and Data-Driven Development Africa’s youthful and tech-savvy population is accelerating the demand for personalized wellness solutions. Mobile health (mHealth) platforms and nutrition apps—such as Nigeria’s Diet234 and Kenya’s MyDawa—are creating ecosystems where consumers track dietary habits and seek out customized health products. Beverage companies are beginning to harness this data to design products that align with specific needs, such as drinks fortified with fiber for blood sugar management or women’s wellness.

Emerging African tech startups like 54gene and Helium Health are also using data to map regional health trends— providing invaluable insights for product developers in the FMCG and nutraceutical sectors. Predictive analytics platforms are helping brands understand which functional ingredients resonate with urban millennials versus rural populations, enabling more targeted product launches.

AI-powered personalization, while still nascent, is gaining ground through platforms like Twiga Foods and Wasoko, which collect consumption data that could be used to tailor beverage offerings by location, income, and health preferences.

Aligning Health with Environmental Responsibility As the beverage industry innovates for health, it is also under pressure to address environmental concerns. Sustainability is now a core pillar of product development, influencing everything from ingredient sourcing to packaging design.

Consumers are demanding transparency and eco-friendliness.

Beverage brands are beginning to respond with innovations that combine health and eco-consciousness.

Fiber-based packaging is gaining traction. Projects like the African Circular Economy Alliance and EcoPost in Kenya are encouraging beverage companies to explore biodegradable materials, including fiber from agricultural waste like sugarcane bagasse and banana peels. As such, Coca-Cola Beverages Africa (CCBA) has committed to 100% recyclable packaging and is rolling out rPET bottles across several African markets.

Ingredient sourcing is another area of focus. Sourcing prebiotic fibers from regenerative African agriculture is not only ensuring traceability but also supports smallholder farmers contributing to inclusive economic growth.

Nevertheless, regulatory and educational barriers persist.

While countries like South Africa and Nigeria have relatively advanced food labeling and health claim regulations, many others lack frameworks for defining dietary fiber or certifying functional claims. Brands must invest in consumer education and scientific substantiation to build trust and navigate the complex regulatory environments that exist in the African beverage markets.

Africa as a Hub for Functional Beverage Innovation As ingredient science advances and consumer data becomes more accessible, Africa is well-positioned to lead the next wave of functional beverage innovation. Brands that blend sciencebacked functionality with local relevance, sustainability, and affordability will capture the hearts of Africa’s increasingly wellness-oriented population.

Whether through baobab-infused fiber drinks in West Africa or inulin-powered waters in Southern Africa, the message is clear: fiber-enhanced beverages are not just a health trend—they represent a long-term strategy for wellness and economic opportunity.

Fiber is redefining the beverage narrative across Africa, providing a unique convergence of health, innovation, and sustainability. With smart ingredient sourcing, personalized nutrition powered by data, and eco-conscious packaging, Africa’s beverage industry has the potential to grow into a future where every drink is both a health boost and a sustainable choice. For forward-thinking manufacturers and investors, the time to act is now—Africa’s fiber-fueled beverage revolution is just beginning. FIMEA

Market Potential and Competitive Landscape The African functional beverage market—including fiberenhanced drinks—is expected to grow significantly, buoyed by urbanization, rising health consciousness, and a burgeoning middle class. A report by Research and Markets forecasts the African functional beverage market to grow at a CAGR of over 9% from 2023 to 2028, with fiber-rich beverages becoming a key subsegment.

Multinationals have the resources to scale quickly, but African startups and SMEs possess deep local insight and brand authenticity. Success in this segment will require both— scale and substance.

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ACHIEVING

sensory appeal IN AFRICA

How to create vegan batters and breadings that deliver superior texture and a clean label

T

exture is a key driver of consumer preference in food products, with the global batter and breading market expected to reach $3.23 billion by 2027 at a CAGR of 6.7%. In Africa, this market is also seeing significant growth, with the South African batter and breader premixes market projected to grow at a CAGR of 2.6%, driven by the prevalence of fried snacks and street foods across African cuisine.

These coating systems do more than simply enhance appearance — they fundamentally transform eating experiences through texture and flavour. In this article, Matthieu Bertoux, Marketing Director at Ingredion, and Olivia Fannon, Technical Service Technologist — Western Europe at Ingredion, explore how manufacturers can create consumer-preferred vegan batters and breadings that deliver the same sensory satisfaction as traditional formulations while meeting clean label expectations. The article examines the science behind texture development in coating systems and how a scientific approach to formulation can help overcome the challenges of vegan alternatives.

THE SHIFT TO VEGAN COATING SYSTEMS This industry shift extends beyond simply catering to growing plant-based consumer segments. The move towards vegan formulations reflects genuine evolution in food science that delivers tangible operational benefits — streamlining manufacturing processes and simplifying ingredient handling workflows. The scientific advancements behind these formulations also enable companies to respond to mounting consumer interest

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in sustainability and ethical sourcing while simultaneously reducing cross-contamination risks by eliminating egg allergens from production environments.

EVOLVING AND ENHANCING FORMULATIONS TO MEET CONSUMER DEMAND Want to develop consumer-preferred batters and breadings?

There are several considerations to factor into your formulations. Whereas traditional batter systems relied on eggs as a binding agent between the substrate and subsequent coating layers, vegan formulations must follow alternative means. Highly functional modified starches can provide the necessary cohesion without compromising performance. In addition, adhesive starches ensure coating integrity throughout processing, freezing and final preparation.

Skimmed milk powder has historically contributed to the golden-brown colour formation that consumers associate with quality fried foods. Vegan alternatives such as dextrins can facilitate similar colour development through controlled Maillard reaction pathways, providing the visual appeal consumers expect without dairy ingredients.

When working with meat analogues, the flavour dynamics of batters and breadings require special attention. Without animal-derived flavour compounds, manufacturers must carefully balance plant-based flavour components to create satisfying, complementary profiles that enhance rather than compete with the base product. This is particularly relevant for African markets, where flavour profiles often feature bold, smoky notes and complex spice blends, as seen in popular dishes like suya and nyama choma. Meat analogues often present unique coating challenges compared to traditional proteins; their surface properties and moisture dynamics typically require more adhesive batter systems. Increasing the percentage of adhesion starches or incorporating specialised binding agents can significantly improve coating adhesion to plant-based substrates.

THE SCIENCE OF TEXTURE IN COATING SYSTEMS The texture of batters and breadings is not simply a matter of personal preference but a precise science that can be engineered through careful ingredient selection and formulation. Want to deliver that consumer-preferred justright crunch? Well, understanding the molecular structure of starches is fundamental to achieving the desired textural properties. For example, starch consists of two primary polymers (amylose and amylopectin) — the ratio of these starches significantly influences texture development in coating systems. That’s because amylose — with its linear structure — forms strong gels and films that create smooth, crunchy textures. Amylopectin is highly branched and delivers weak gels and films that contribute to rough, crispy textures with greater expansion.

For open, crispy textures (lighter, more aerated coatings with a rapid breakdown during consumption), formulations should incorporate more dextrins and starches while decreasing high FOODBUSINESSMEA.COM

amylose content. The specific branching structure of dextrins creates more surface roughness and blistering, enhancing perceived crispiness and providing appealing visual texture.

WITHOUT ANIMAL-DERIVED FLAVOUR COMPOUNDS, MANUFACTURERS MUST BALANCE PLANT-BASED FLAVOUR THAT ENHANCE RATHER THAN COMPETE WITH THE BASE PRODUCT.

This scientific approach to texture enables manufacturers to meet precise sensory targets consistently across production runs, delivering the specific eating experience their consumer’s desire. For African consumers, who often appreciate distinct textural contrasts in their cuisine — from the softness of fufu to the crunch of fried plantains — achieving the right texture profile is essential for market success.

CLEAN LABEL: A CONSUMER-DRIVEN PRIORITY Alongside texture, today’s consumers increasingly scrutinise ingredient lists, with clean label becoming a significant driver of purchasing decisions. Clean label typically means using ingredients that are recognised and accepted by consumers, free of artificial-sounding or misleading components, containing no genetically modified (non-GM) ingredients, and having an ingredient listing that aligns with the consumer’s understanding of on-pack claims. According to Ingredion’s proprietary research, ATLAS, 43% of consumers now check ingredient and nutrition labels, making clean label formulation essential for market competitiveness.

For batter and breading systems, clean label expertise focuses on functional native starches. Modern food science has developed starches that deliver high functionality without chemical modification. These can provide excellent adhesion, texture stability and film-forming properties while meeting clean label standards.

TECHNICAL CHALLENGES IN VEGAN COATING FORMULATIONS Developing vegan batters and breadings that perform optimally requires addressing some technical challenges. For example, to add strength and robustness to a system, increasing the solids percentage and incorporating high amylose or highly crosslinked starches is key. These ingredients form strong networks that resist moisture penetration, maintaining crispiness even during extended holding periods.

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properties during processing. Increasing starch solids, reducing flour components, and incorporating process-stable suspension starches helps maintain consistent viscosity throughout production runs and storage. The separation of coating from substrate (known as ‘pillowing’) can be particularly challenging in vegan formulations. Adding adhesion starches to the pre-dust step or incorporating them directly into the batter creates stronger bonds between layers, ensuring coating integrity.

ACHIEVING CONSUMER-PREFERRED COATINGS The transition to vegan batters and breadings represents more than simply removing animal-derived ingredients — it offers an opportunity to reimagine coating systems with enhanced functionality, improved nutritional profiles, and clean label appeal.

Understanding the science and art of texture requires a comprehensive approach. This is where Ingredion’s Texture EquationSM offers a winning formula for market success. By combining insights-driven expertise, technical mastery, and comprehensive solutions, this approach to texture helps food manufacturers unlock the ultimate sensory experience in vegan coating systems.

The Texture Equation begins with insights-driven expertise, leveraging research-backed knowledge of local tastes and preferences to understand exactly what textures consumers seek in different applications. This is complemented by technical mastery, where plant-to-plate expertise and cuttingedge scientific capabilities enable the precise manipulation of starch structures to achieve specific textural targets. Finally, comprehensive solutions meet consumer demands through the deepest and broadest range of ingredient solutions for every need — whether creating products that are crispy, crunchy, or have complex multi-textural attributes.

By understanding the science behind texture development, carefully selecting functional ingredients, and building systems appropriate to specific applications, manufacturers can develop vegan coating solutions that exceed consumer expectations for taste, texture and label transparency.

As the market for plant-based proteins continues to expand, the development of customised coating systems for these products represents a significant opportunity. The unique challenges of meat analogues — including differing moisture release patterns, surface properties, and flavour dynamics — require specialised approaches to batter and breading formulation.

Innovative ingredient solutions, including clean label texturisers, alternative proteins, and naturally functional starches, will drive this category forward. The most successful manufacturers will be those who take a holistic approach, considering not just the coating system in isolation but how it interacts with plant-based substrates throughout processing, storage, and final preparation.

In the Middle East and Africa, where the batter and breader premixes market is expected to grow at a CAGR of 2.5% — 56

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driven by the expanding foodservice sector in countries like South Africa, UAE, Saudi Arabia and Qatar — manufacturers who master vegan formulation techniques will gain competitive advantage.

For African food manufacturers catering to local taste preferences that often feature bold spices, smoky flavours, and complex textural contrasts, Ingredion’s solutions can help develop products that appeal to the regional palate while meeting the growing demand for plant-based alternatives.

Whether adapting traditional fried snacks or innovating with new plant-based offerings, the science behind vegan batters and breadings offers exciting possibilities for the African food industry.

As the global market for batter and breading premixes continues its robust growth, those manufacturers who master vegan formulation will be positioned to capture significant market share while contributing to the ongoing evolution of more sustainable, plant-based food systems.

To learn more about Ingredion’s expertise, please visit: www. ingredion.com

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INGREDIENT FOCUS: NATURAL COLOURS

BEYOND BRIGHTNESS Natural Colours Driving Innovation and Consumer Trust in the Food Industry

By Mercy Mukiri

A

ccording to the Natural Food Colours Association (NATCOL), natural colours are derived from edible sources like vegetables, fruits, minerals, and plants. They offer a clean-label alternative to synthetic dyes, which have raised concerns over their petroleum-based origins and potential health risks.

As consumer awareness around ingredient transparency and wellness grows, natural pigments are gaining traction for their visual appeal and functional benefits.

Market research by Grand View estimates the global natural food colours market at USD 1.33 billion in 2022, with projections to reach significant growth at a CAGR of 8.3% from 2023 to 2030. This momentum signals a shift in food innovation strategies, where colour is not only about visual stimulation but also about delivering consumer trust, product differentiation, and regulatory compliance in an increasingly health-conscious world.

Food companies are increasingly shifting from synthetic dyes to natural alternatives in response to rising consumer concerns about health and ingredient transparency. While synthetic dyes like Red 40, Yellow 5, and Blue 1 are widely used for their stability, vividness, and cost-efficiency, they are under scrutiny for potential health impacts and their artificial origins.

Consumers are driving demand for clean-label products, prompting major brands to reconsider their formulations. For example, PepsiCo, a giant beverage company, has long used Yellow 5, a synthetic food dye, in various beverages to achieve vibrant colours that appeal to consumers. However, recently, 58

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the giant publicly committed to phasing out artificial colours in favour of natural ingredients, aligning with broader efforts to improve the nutritional profile of its offerings. As CEO Ramon Laguarta stated, the company is “speeding up the shift to natural ingredients” as part of its strategy to meet evolving health and sustainability expectations.

How food companies utilize natural food colours Natural colours are seeing expanded applications across bakery, dairy, beverages, snacks, and functional foods—segments where visual appeal and health messaging are both critical.

Brands are using these pigments not only for aesthetics but also for storytelling, transparency, and functional benefits.

Anthocyanins: The Power of Red, Purple, and Blue ADM, a supplier of colour solutions, offers anthocyanin-based FOODBUSINESSMEA.COM

colours derived from black carrots, purple sweet potatoes, elderberries, and blackcurrants. These plant-based pigments provide rich, vibrant red and purple hues that enhance the visual appeal of various food and beverage products, aligning with consumer demand for clean-label ingredients.

Their dual function as colourants and nutraceuticals is driving substantial market interest. Valued at USD 17.68 billion in 2024, the anthocyanin market is projected to grow to USD 38.62 billion by 2033, according to Astute Analytica, reflecting a broader industry shift toward clean-label formulations with embedded wellness attributes. Consumer research from FMCG Gurus shows that 63% of global consumers are more likely to purchase food and drink products with colours derived from fruits and vegetables.

Betanins: The Vibrant Red of Beetroot Symrise A.G. utilises betanin, a natural redviolet pigment derived from beetroot, in its SymColor range, which focuses on natural and sustainable food colour solutions. This pigment is widely used in fruit-flavoured beverages, dairy products, confectionery, and plantbased foods, ensuring vibrant hues without the use of synthetic additives. Emphasising its commitment to natural ingredients, the company states, "Our approach to food colour innovation is rooted in sustainability and consumer health.

Betanin allows us to provide rich, natural hues while maintaining product integrity.”

forms to provide exceptional colouring results for a wide variety of food and beverage products.

Chlorophyll: The Green Pigment of Life IMBAREX, a global supplier of natural food colourants, introduced organic liquid chlorophyll into various food applications, including cookies and ice cream. The company stated that it has refined the extraction process to create a highquality liquid form, making it easier for food manufacturers to incorporate into their products.

Beyond its role as a colouring agent, the company stated that the colour has antioxidant and detoxification properties, making it an attractive ingredient for health-conscious consumers.

According to the research of Future Market Insights, the Chlorophyll Extract Market is expected to expand at a CAGR of 3.4%, increasing from US$ 260.2 million in 2023 to US$ 363.6 million in 2033.

Curcumin: The Golden Spice of Turmeric dsm-firmenich, a global leader in nutrition and health solutions, developed CurQfen, a patented curcumin formulation designed to maximise absorption and effectiveness in food applications.

Poor bioavailability has long been a challenge for food and supplement manufacturers since traditional curcumin formulations often struggle

WHILE SYNTHETIC DYES ARE WIDELY USED FOR THEIR STABILITY, VIVIDNESS, AND COSTEFFICIENCY, THEY ARE UNDER SCRUTINY FOR POTENTIAL HEALTH IMPACTS AND THEIR ARTIFICIAL ORIGINS.

Carmine & Cochineal: The Timeless Red Pigment The Hershey Company, a confectionery manufacturer, uses Carmine & Cochineal in its Good & Plenty brand, a pastel-colored licorice candy. The pink coating of this candy is enhanced using Carmine, ensuring a rich and appealing colour. The Carmine market is expected to reach US$ 85.40 million by 2033 from US$ 48.62 million in 2024, with a CAGR of 6.46% from 2025 to 2033, according to Research and Markets research.

Carotenoids: The Golden Spectrum of Yellow, Orange, and Red One of the latest breakthroughs in the carotenoid industry comes from Divi’s Laboratories, which recently unveiled new colouration solutions in 2024. The company expanded its carotenoid portfolio, introducing apocarotenal in multiple FOODBUSINESSMEA.COM

MAR/JUNE 2025 | FOOD BUSINESS MEA

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with low absorption rates. dsm-firmenich’s CurQfen addresses this issue by utilising FenuMat technology, which significantly enhances the bioavailability and stability of curcumin in food and beverage products.

Phycocyanins: The Blue Revolution DDW Inc., a global provider of natural food colour solutions, launched new phycocyanin-based formulations tailored for plant-based and functional beverages. Phycocyanins are utilised for their brilliant blue hue, making them an ideal alternative to synthetic dyes. Beyond their aesthetic appeal, these pigments offer antioxidant and anti-inflammatory properties, aligning with the growing consumer preference for clean-label and health-conscious ingredients.

Market Growth of Natural Colours in MEA The Middle East and Africa (MEA) natural food colours market is experiencing significant growth, driven by increasing consumer awareness and regulatory changes. According to SPER Market Research, the MEA natural food colours market is projected to reach US$ 292 million by 2033, growing at a CAGR of 6.1%. The demand is fueled by the rising consumption of dairy and bakery products, the expansion of the beverage industry, particularly in premium and healthfocused segments, and government regulations that restrict synthetic dyes, encouraging manufacturers to adopt natural alternatives. Over 60% of consumers report that they actively avoid artificial colours, and terms like "natural" and "organic" heavily influence their purchase decisions, according to the International Food Information Council (IFIC). This shift is reshaping product development strategies across the food and beverage industry.

Additionally, the demand for natural food colours is predominantly driven by several factors that enhance the overall appeal and consumption of these products. One of the primary drivers is the growing emphasis on visual allure in the food industry. Natural food colours are used to make food and beverages visually more appealing to consumers. As people often rely on their eyes to judge food, vibrant and visually captivating products are perceived as more valuable and are more likely to be chosen for purchase.

The increasing influence of social media and food photography has significantly impacted the natural food colours market. Platforms like Instagram and Facebook have fostered a culture of displaying healthy food experiences, placing a higher emphasis on the aesthetics of food, including its colours sources. As a result, food manufacturers and 60

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chefs are turning to natural food colours, both from fruits and vegetables, and other botanical sources, to create visually stunning and Instagram-worthy dishes.

Further, innovation in extraction and stabilisation technologies is creating exciting opportunities in the natural food colours market by addressing long-standing challenges such as colour fading, instability under heat, and limited pH tolerance. Traditionally, many natural pigments, such as anthocyanins or chlorophyll, lost vibrancy when exposed to light, oxygen, or heat, making them less appealing for commercial food processing. However, new techniques like microencapsulation and cold-press extraction are significantly improving colour retention and solubility.

The growth of the plant segment is driven by rising consumer preference for natural, vegan, and sustainable ingredients, along with growing awareness of the health benefits of plantderived colours. Moreover, the wide availability and variety of plant-based sources, such as fruits, vegetables, and herbs, make them a popular choice among manufacturers.

Challenges in Using Natural Colours Despite their benefits, natural food colours pose certain challenges. One of the challenges is stability issues, where, unlike synthetic dyes, natural pigments can be sensitive to environmental factors such as heat, light, and pH changes.

They may fade, discolour, or degrade over time, limiting their application in products requiring long shelf life or hightemperature processing.

Additionally, extracting and processing natural pigments can be expensive, requiring larger quantities of raw materials compared to synthetic alternatives. Seasonal availability and sourcing limitations can further drive up costs, making them less competitive in mass production.

While natural pigments are often perceived as safer, they are not always free from allergens or contaminants.

Some plant-based dyes may contain compounds that trigger sensitivities or interact negatively with certain ingredients, requiring rigorous testing to ensure safety. FIMEA FOODBUSINESSMEA.COM

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The Quiet POTENTIAL OF STABILIZERS Unlocking Africa’s Plant-Based and Functional Foods Revolution

By Lydia khasoa

I

n the evolving narrative of Africa’s food systems, while more focus lies on what is being added to the plate, the ‘how’ it's being held together often goes unspoken. As functional foods and plant-forward meals quietly gain traction across the continent, stabilizers are emerging as a silent force enabling this dietary progression.

From the gelling properties of okra to the emulsifying strength of gum arabica, stabilizers are not just technological additives - they are enablers of nutrition and innovation. While they remain largely invisible in public dialogue, the nowgrowing global sourcing challenges and increasing demand for local food innovation place Africa at the center of an opportunity to reimagine the role of these silent agents of food structure and function.

What are stabilizers, and why do they matter?

Stabilizers are a class of ingredients that help food products maintain their structure, consistency, and shelf life. They include hydrocolloids (agar, guar gum, xanthan gum, pectin), emulsifiers, proteins (gelatin, casein, whey protein, soy protein), or antioxidants (tocopherols/Vitamin E, ascorbic acid/Vitamin C, rosemary extract), which control moisture, emulsify fats, suspend particles, or modify texture. As demand for cleanlabel and functional food products rises across Africa, the global market for food stabilizers is projected to reach USD 3.8 billion by 2035, growing at a CAGR of 3.8% from USD 2.5 billion in 2025, according to Future Market Insights. Africa’s share, while currently modest, is expected to grow significantly as local processors tap into plant-based alternatives and indigenous sources, such as baobab, okra, and cassava, to meet regional consumer and regulatory expectations for healthier and more stable food formulations.

In food systems, stabilizers—both natural and commercial— enable the success of fortified and plant-forward products in a variety of ways.

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Texture and Palatability Stabilizers improve mouthfeel, viscosity, and overall consumer appeal. This is especially vital for soy milks, fortified porridges or plant-based yogurts.

Without the right texture, even the most nutritious foods risk rejection.

Cassava starch, for instance, naturally thickens uji and provides a smooth, creamy consistency across a wide range of cooking temperatures.

Companies such as Uji Brands in Kenya and Ghana's Yedent Agro Group incorporate cassava-derived starch in instant porridge mixes and functional cereals to improve mouthfeel and texture stability. Additionally, Zimbabwe’s Kefalos has explored cassava starch in its flavored yogurts to enhance thickness without synthetic additives, aligning with consumer demand for clean-label products.

Guar gum, on the other hand, is widely used in beverages and sauces, enhancing thickness without altering flavor, making it popular in both global and local markets.

Nutrient Delivery Stabilizers help distribute added nutrients evenly in fortified products, ensuring consistent nutritional value. For instance, gum arabic—widely harvested in the Sahel—is used by companies like NutriK in Nigeria to stabilize vitaminenriched school beverages, ensuring nutrient dispersion and improved shelf-life in challenging environments.

In Kenya, African Harvest applies stabilizer systems including gum arabic and prebiotic fibers in fortified flours aimed at school feeding programs.

While xanthan gum remains common in beverage fortification, rising health concerns are pushing manufacturers like Nature's Way in South Africa to explore alternatives such as guar gum and baobab fiber for improved gut compatibility and cleaner labels.

Shelf-life stability They extend product shelf life by preventing separation, microbial FOODBUSINESSMEA.COM

Company / Supplier

Cassava /Tapioca starch

Guar Gum

Gum Arabic

Xanthan Gum

Pectin Carrageenan

Locust Bean Gum

Lecithin

Market Presence in Africa

Notes / Specialization

Tate & Lyle

South Africa, Nigeria, Kenya

Clean-label focus, broad portfolio, local partnerships

Cargill

Pan-African

Wide ingredient range, strong supply chain

Ingredion

South, East, West Africa

Innovation and technical support for local markets

ADM

North, West, Southern Africa

Strong in lecithin, starches, gums

Kerry Group

Nigeria, Kenya, South Africa

Application labs, wide portfolio

DuPont (IFF)

PanAfrican via distributors

Innovation and technical support

Stern Ingredients Africa

Kenya, Nigeria, South Africa

Technology centers, flour improvement, fortification

Barentz

South Africa, Sub-Saharan Africa

Full range of food ingredients, expanding across Africa

BASF

East, West, Southern, North Africa

Nutrition & Care segment, food ingredients, regional HQs

Palsgaard

East Africa, South Africa

Emulsifiers, stabilizers, dairy focus, new launches in East Africa

Hydrosol

South Africa, regional supply

Tailor-made stabilizer systems, dairy, meat, vegan, bakery

CP Kelco (Ashland)

PanAfrican via distributors

Hydrocolloids and pectin specialist

Sahel region, West Africa (Sudan, Nigeria, Chad and ​Senegal)

Largest African gum arabic exporter

Agrigum

Nexira

North and West Africa

Gum arabic, pectin, hydrocolloid expert

Sub-Saharan Africa (regional labs & factories)

Specialty ingredients, flavors, stabilizers

Cape Food Ingredients Africa

Some of the key food stabilizer suppliers with strong African presence

spoilage, or ingredient breakdown in herbal beverages, sauces or dairy alternatives. Pectin, naturally found in fruits like baobab, binds water and slows spoilage in fruit-based beverages, fruit-filled pastries and cakes. It doubles up as a texture improver, enhancing the softness of cakes and pastries.

Carrageenan, derived from seaweed, is widely used in dairy and meat products.

However, health concerns are also demanding safer options.

Emulsification and freeze-thaw stability Essential in convenience foods and reconstitutable porridges, stabilizers keep oil away from separating, preserving consistency during freezing, thawing or reheating. Locust bean gum improves freeze-thaw stability and texture retention in infant foods and meat substitutes. Lecithin, commonly extracted from soy, is a natural MAR/JUNE 2025 | FOOD BUSINESS MEA

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MARKET UPDATE: STABILIZERS

emulsifier, used in plant-based milks and ready-to-eat meals.

Without stabilizers, many of the continent’s emerging functional and plant-based products would either fail technically or fall flat in terms of consumer experience.

The plant-forward shift While Africa is not widely considered a continent with a strong plant-based presence, economic and dietary shifts have led to a quiet yet notable shift towards a plant-forward approach.

Many households are turning to soy products, bean stews, cassava-based snacks, and baobab-enriched blends not necessarily for ideological reasons, but for health and accessibility.

Stabilizers make these foods commercially viable by ensuring consistent texture, structure, and shelf life. For example, SoyAfric in Kenya uses soy lecithin in its plant-based milks to prevent separation during storage and distribution. Baobab Foods, which

exports baobab-based snacks from Southern Africa to Europe and North America, integrates natural pectin and gum arabic for improved texture and shelf stability.

Similarly, Nigeria’s Chi Farms utilizes modified cassava starch in meat extender applications to maintain cohesiveness during cooking. According to Future Market Insights, the plantbased food sector in Africa is expected to grow at a CAGR of 5.6% between 2025 and 2030, significantly boosting demand for tailored stabilizer systems aligned with clean-label expectations and local sourcing.

Therefore, as African consumers seek recognizable, plant-based ingredients, natural stabilizers help brands meet “additive-free” and “cleanlabel” expectations.

Stabilizers as nutritional anchors in the functional food movement Across Africa, functional foods, those with targeted health benefits beyond

basic nutrition, are emerging as a solution to long-standing malnutrition and public health challenges. From fortified porridges for school children to immune-boosting herbal drinks in urban settings, functional foods are becoming part of the local foodscape.

Take “uji-power”, a locally celebrated, nutrient-dense porridge mix common in East Africa. Even when not explicitly formulated with food additives, the natural composition of its blended ingredients, including grains and tubers, exhibits stabilizing properties. Traditional ingredients like cassava, millet and sorghum contain natural gums and starches that allow the porridge to maintain its consistency while delivering nutrients uniformly.

This stabilizing function is essential in ensuring that nutrient fortification actually reaches its target effectively, especially among children and vulnerable populations. These same properties could be enhanced and standardized for broader food product development, bridging the gap between traditional knowledge and industrial innovation.

Africa’s natural advantage: Indigenous stabilizer sources What makes Africa uniquely positioned is not just its dietary needs, but its vast reservoir of indigenous stabilizer sources.

Gum Arabic Harvested primarily in the Sahel region, gum arabic remains one of the continent’s best-known exports, used globally in everything from soft drinks to pharmaceuticals.

Locust bean gum It is extracted from carob-like seeds and is a high-value thickener, although mainly exported rather than used locally.

Cassava starch Already a staple food, cassava also provides a naturally occurring thickener that could be further refined for stabilizer applications.

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Okra Mucilage Known for its slippery texture, okra’s mucilage has traditionally been used both in culinary and pharmaceutical applications, but is rarely exploited industrially. It’s also gaining popularity for its fiber and prebiotic properties.

Baobab gum While still under research, baobab pulp and seed derivatives show promise as stabilizing agents in beverages and dry snacks.

Agar and alginate Derived from seaweed in coastal areas, these hydrocolloids have long-standing uses in asian markets and could be cultivated locally for African use.

Despite this diversity, most of these resources are exported raw, unprocessed, or remain outside formal food processing systems, missing the opportunity to add value locally.

What holds African players back?

One of the most significant barriers is the lack of investment in food-grade processing for these local ingredients.

While international companies dominate the African stabilizer market with imported blends, few local players have the equipment and R&D capacity to FOODBUSINESSMEA.COM

produce purified, consistent stabilizer ingredients for industrial use.

There is also limited awareness

STABILIZERS HELP DISTRIBUTE ADDED NUTRIENTS EVENLY IN FORTIFIED PRODUCTS, ENSURING CONSISTENT NUTRITIONAL VALUE. among small and mid-sized food manufacturers about the functionality of local stabilizers. Coupled with regulatory ambiguities around food additive usage and a preference for additive-free food among consumers, the uptake of stabilizers remains fragmented.

Market Momentum According to market research from Mordor Intelligence, the Africa Food Stabilizers Market is expected to register a compound annual growth rate (CAGR) of 2.1% between 2025 and 2030.

Growth will be driven by rising demand for naturally sourced ingredients and the need for customized stabilizer blends.

The plant-based segment is projected to expand at the fastest rate, driven by the adoption of clean labels and a growing trend of health-conscious eating. However, the market still faces hurdles, including tight government regulations, limitations on usage blends, and consumer skepticism.

Within this landscape, South Africa stands out as a stabilizer growth hub. This is particularly due to the rising demand for convenience and packaged foods, especially for bakery and confectionery products, combined with population growth and economic development.

Additionally, the growing market for meat products and beverages, in which stabilizers are used for manufacturing, is also expected to offer potential growth opportunities for the stabilizer blends and systems market.

While international companies currently dominate production, the demand for natural, locally sourced stabilizers is still expected to grow.

Meanwhile, Nigerian enterprise Freddy Hirsch is another example of African companies leading the way with tailored food texture and stabilizer MAR/JUNE 2025 | FOOD BUSINESS MEA

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MARKET UPDATE: STABILIZERS

systems for local food applications. Their systems cater to processed meats, sauces, and local street foods, aiming to improve shelf life and reduce spoilage in hot, humid climates.

The Health conversation The safety profiles of widely used stabilizers vary significantly, and some have raised concerns in recent scientific studies.

For example, carrageenan, a seaweed-derived compound commonly used in dairy and meat products, has been linked to glucose intolerance, insulin resistance, and gut integrity disruption in animal models. Similarly, xanthan gum, commonly used in sauces and baked goods, has been linked to colonic

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inflammation and the exacerbation of colitis in mice.

Other stabilizers, such as guar gum, locust bean gum, and cellulose gum, are generally regarded as safe but may still cause gastrointestinal discomfort or allergic reactions in sensitive individuals.

While these effects are typically mild and not definitive for human risk, they underscore the importance of transparent and ongoing research, especially in contexts where these ingredients are frequently used. They further greenlight the need for the development of local, natural alternatives that are culturally and physiologically appropriate for African populations. FIMEA

FOODBUSINESSMEA.COM

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