FRV July 2026

www.foodreview.co.za

JULY 2026 Vol. 53 • No. 7

SOUTH AFRICAN JOURNAL FOR FOOD AND BEVERAGE MANUFACTURERS

R69, 95 Incl VAT

THE POWER OF CEREALS AND MILLING IN EVERY BITE

The future of flour is faster

Rethinking the humble fizzy drink

Packaging isn't a cost anymore

Inside the fermentation-led revolution

CONTENTS

JULY 2026 Vol. 53 • No. 7

Hydrolized vegetable solutions

Sealing accuracy: Revolutionising bag closing Labelling by Banding® and related labelling solutions

14 7

CEREALS, GRAIN & MILLING

WHAT'S NEW AND NEWS

INDUSTRY TALK

What's new in Mzansi's shelves Stay in the know with the latest product launches and industry news

8 HERBS & SPICES

26 Air Products’ critical milestone

Vital testing for food compliance

40 FOOD PROCESING TECH Just the right fit

Smarter flour milling starts with faster analysis From arepa to tortilla Engineered screening solutions for modern milling Precision screening for modern milling

30 LABELLING Sidel earns gold

42

Uniting global scale with shrink sleeve expertise

BEVERAGE INNOVATIONS

Epson digital label presses redefine shelf appeal

Reinventing carbonated soft drinks

From grain to crunch Small packs driving big changes The future of food is fermented

Intellectual property protects food industry innovation

Prinova premix solutions

Gofos smooth versatility

Redefining beverage protein benefits

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FOOD REVIEW | JULY 2026

3

EDITOR’S COMMENT THE TEAM EDITORIAL Editor: Kelebogile Nondzaba +27 (0)78 175 9632 kelebogile.nondzaba@media24.com Layout & Design: Tumi Kunene

Cover Image and current page: Chatgpt and Getty Images ADVERTISING Key Account Manager: Càndida Giambò-Kruger +27 (0) 71 438 1918 càndida.giambò-kruger@media24.com INTERNATIONAL SALES Germany/Austria/Switzerland: Eisenacher Medien Erhardt Eisenacher +49 228 249 9860

Grain expectations

info@eisenacher-medien.de Italy: Ngcombroker Giacomo Rotunno +39 370 101 4694 g.rotunno@ngcombroker.com

T

Taiwan:

here's something quietly exciting about putting together an issue that covers everything from maize flour to metal detection — and somehow, it all connects.

This month we're heavy on the processing and milling side, and honestly, it felt

like the right time for it. The conversations happening in grain and cereal production right now aren't small ones. Tiger Brands is building a bakery capable of producing 12 000 loaves an hour. Bühler is making a case for rethinking how the world processes maize — from arepa to tortilla. Bruker is pushing the idea that near real-time quality control across an entire milling chain isn't a luxury anymore, it's the baseline. These aren't incremental shifts.

They're the kind of moves that tend to set a new pace for an industry.

Ringier Trade Media Sydney Lai +886 4 2329 7318 sydneylai@ringier.com.hk CIRCULATION Circulation Manager: Rae Morrison Email: Rae.Morrison@media24.com PUBLISHING TEAM General Manager: Dev Naidoo

What struck me most putting this issue together, though, was how much the

Head of Content & Digital Strategy:

fermentation story has grown. CJ BIO's feature is one worth reading slowly. Precision

Varushka Padayachi

fermentation used to feel like something that lived in a lab and occasionally made

Production manager: Angela Silver

headlines. Now it's showing up in formulation briefs, on clean-label ingredient lists, and in

Production Controller: Mandy Ackerman

commercial pipelines. That shift is real, and it's moving faster than most people expected.

On the beverage side, the digestive-health carbonate market is sitting at USD 1.1 billion and is expected to hit USD 1.8 billion by 2029. The Döhler piece

Group Art Director: David Kyslinger MEDIA24 MEDIA CEO: Minette Ferreira

unpacks why sugar reduction in carbonates is harder than it sounds — taste,

CFO: Luxolo Dywili

mouthfeel, aroma balance — and why getting it right matters more than MEDIA24 CORPORATE

ever.

CEO MEDIA24: Raj Lalbahadur

Packaging gets its due too, and we've got a good spread from digital

CFO MEDIA24: Nelmarie Beyers

label presses to banding technology to sealing solutions.

JOHANNESBURG OFFICE

As always, there's a lot packed in. Grab a coffee and dig in.

Building 13, The Woodlands Office Park, 20 Woodlands Drive, Woodmead, Sandton

Kelebogile (Lebo) Nondzaba

PO Box 784698, Sandton 2146 Tel: +27 (0)11 713 9000

At SA Food Review, we employ artificial intelligence (AI) software as part of our editorial workflow to assist with research processes and content refinement. While AI technology enhances our efficiency and capabilities, we maintain our commitment to journalistic integrity through rigorous human oversight. All content generated or refined using AI tools undergoes thorough review and fact-checking by our professional editorial team. Our human editors maintain

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Should you have any concerns regarding our use of AI please email the editor at: Kelebogile.nondzaba@newmedia.co.za

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Càndida Giambò-Kruger Key Account Manager +27 (0)71 438 1918

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4 JULY 2026 | FOOD REVIEW

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Out and about August Africa Food Show Kenya 2026 19–21 August Nairobi, Kenya www.africafoodshow.com Vietfood & Beverage – ProPack 2026 6–8 August Saigon Exhibition & Convention Centre www.foodexvietnam.com

September Dairytech Africa 9 – 11 September KICC. Nairobi. Kenya www.dairytechafrica.com Africa Print Expo 8 – 10 September Gallagher Convention Centre, South Africa www.africaprintexpo.com

October Fruit Attraction 2026 6 – 8 October 2026 Spain, IFEMA MADRID www.ifema.es/en/fruit-attraction SIAL Paris 2026 17 – 21 October 2026 France, Paris Nord www.sialparis.com

MAY 2025 2026 || FOOD FOOD REVIEW REVIEW 6 JULY

MEET HINDS’ FIVE WINTER WARMING SPICE HEROES Winter is here, and the chilly weather is

made ginger beer. Hinds Spices Cinnamon

perfect for preparing hearty soups, slow-

adds comforting sweetness and fragrant

cooked stews, and comforting, warm home-

warmth to desserts, breakfast dishes, baked

cooked meals for cozy nights in with family

treats, and hot winter beverages. Hinds

and friends. Much-loved South African brand

Spices Turmeric adds an earthy flavour and

Hinds Spices unlocks bigger, bolder, better-

vibrant colour to soups, curries, and other

for-you winter flavour with five versatile

savory dishes. Hinds Spices Cayenne Pepper

winter spices. Bright, rich, and aromatic,

provides a spicy boost to soups, stews, teas,

these winter spices bring tasty goodness

smoothies, and roasted vegetables.

and soothe away winter chills. Each of these

Hinds Spices Pure Black Pepper delivers

aromatic Hinds Spices brings its own unique

bold flavour and depth to roasts, potjies,

character and bold, enhancing flavours.

braais, and hearty family meals. Delicious

They are pure spices, containing no fillers or

ways to unlock your spices. To demonstrate

starch.

the versatility of the range, Hinds Spices has

Hinds Spices Pure Ground Ginger delivers

delicious, easy and quick recipes

a warming zing, making it ideal for curries,

that incorporate these spices in exciting and

baking, chutneys, infused drinks, and home-

unexpected ways.

WHAT'S NE W FIRST CHOICE LAUNCHES HIGH PROTEIN FUEL BARS First Choice, a pioneer in the high-protein beverage category, has launched its new High Protein Fuel Bars, expanding its successful range into the snacking segment.

Designed to combine great taste with strong nutritional value, the bars cater to healthand fitness-conscious consumers seeking a convenient, on-the-go snack option.

Marisa Maccaferri, Marketing Executive at Woodlands Dairy Group, says the strong performance of the High Protein ready-todrink range paved the way for this natural extension into bars. “We’ve experienced consistent year-on-year growth, reflecting sustained market demand. The Fuel Bars are designed to provide a convenient, nutritious snack for fitness enthusiasts and consumers looking to increase or manage their protein intake,” she says.

She adds that the snack category continues to lead innovation in high-protein product development.

TIGER BRANDS BETS ON SCALE UP WITH SA'S LARGEST BAKERY

NEWS

Tiger Brands is constructing a cutting-edge "super bakery" on the East Rand near Johannesburg — set to be the largest of its kind in the Southern Hemisphere. The greenfield facility is central to the company's strategic shift away from its historically fragmented network of small plants toward centralised mega sites, designed to unlock economies of scale across procurement, logistics, and national distribution. Built for maximum automation and efficiency, the bakery will produce 12,000 loaves per hour and is expected to

Images: Supplied by Clients

replace five to six older inland bakeries. Man-

IFF'S DUOGEL BRIDGES TEXTURE GAP IN PLANT-BASED GUMMIES

agement projects it will cut conversion costs

IFF has launched DANISCO® GRINDSTED®

the system also improves melt resistance

by 50% and eliminate R250 million in annual

DuoGel, a first-of-its-kind stabilizer system

and reduces surface stickiness in warmer

overheads. The facility is on track for comple-

aimed at closing the texture gap between

conditions, making it suitable for reliable

tion before the end of 2026.

plant-based and traditional gummies across

distribution in hot climates. The solution is

Europe, the Middle East and Africa (EMEA).

halal-certified and supports both plant-based

Developed specifically for low-pH, fruit-

and vegan claims, offering manufacturers

based gummies, DuoGel combines pectin and

greater flexibility in product positioning.

carrageenan — two hydrocolloids — to deliver

Designed for easy integration into existing

the elastic, chewy bite that single-ingredient,

production lines, DuoGel gives confectionery

gelatin-free formulations have historically

manufacturers the confidence to innovate

struggled to replicate. IFF studies show

and scale quickly.

FOOD REVIEW | JULY 2026

7

EVENT

What to expect at Propak 2026 Packaging has moved well beyond its traditional protective function. Today, it is a strategic driver of sustainability, supply chain efficiency and brand differentiation — and Propak Cape 2026 is set to showcase exactly where the industry is headed.

P

ackaging is playing an increasingly important role across the value chain.

Beyond its traditional protective

function, packaging has become a key consideration in areas such as sustainability, supply chain efficiency, product traceability and brand differentiation. As market demands evolve, manufacturers, processors and brand owners are increasingly adopting new materials, technologies and production methods to remain competitive.

THE CIRCULAR PACKAGING PUSH Several of these developments are expected to feature prominently at the Propak Cape exhibition later this year. Sustainability remains a significant focus area, with growing demand for recyclable, reusable and fibre-based packaging solutions that support circular economy objectives. At the same time, businesses continue to seek ways to improve operational efficiency, reduce material consumption and optimise logistics through packaging innovation.

TECHNOLOGY TAKES CENTRE STAGE Technology is also reshaping the sector. Advances in automation, digital printing, smart

"The event is particularly relevant to the Western Cape, which accounts for more than 50% of South Africa's agricultural exports."

Propak Cape has become an established meeting place for the packaging, plastics, printing and processing sectors,” explains Mark Anderson, Portfolio Director at Montgomery Group Africa, organisers of the show.

“The event is particularly relevant to the Western Cape, which accounts for more than 50% of South Africa’s agricultural exports and generates significant demand for packaging, processing and related technologies.”

packaging and product traceability are creat-

DID YOU KNOW?

ing new opportunities for manufacturers and

The Western Cape is responsible

brand owners alike. Customisation is becom-

for more than 50% of South Africa's

ing increasingly important as businesses

total agricultural exports, making it

the Institute of Packaging SA (IPSA), while

seek packaging solutions tailored to specific

one of the country's most packaging-

Printing SA’s one-day conference will deliver

products, distribution requirements and cus-

intensive regions — and a key driver of

additional insights from industry experts.

tomer expectations. Regulatory compliance,

demand for advanced processing and

The Flexographic Technical Association

labelling solutions.

of South Africa (FTASA) will also host its

food safety and product integrity are also influencing packaging design and production decisions across a range of industries.

WHAT TO EXPECT IN 2026 These trends are expected to be reflected across the more than 200 exhibitors participating in Propak Cape 2026. The exhibition will showcase products, technologies and services spanning packaging, plastics, processing, printing, labelling and production, providing a broad overview of current developments within the sector.

8 JULY 2026 | FOOD REVIEW

WHY PROPAK CAPE MATTERS The exhibition will be complemented by a programme of industry seminars hosted by

prestigious awards evening alongside the

SEE IT IN ACTION Live equipment demonstrations will form part of the exhibition, offering visitors the opportunity to observe technologies in operation and gain insight into their practical applications. The event will also provide a platform for engagement between suppliers, technology providers, manufacturers and

exhibition. Propak Cape will take place at the Cape Town International Conference Centre (CTICC) from 27-29 October 2026 incorporating Pro-Plas Expo, Print Expo, Pro-Label Expo, FoodPro Expo, and the Wine & Olive Oil Production Expo. The event is supported by IPSA, Packaging SA, Plastics SA, Printing SA and FTASA.

industry stakeholders.

“Taking place once every three years,

Propak - www.propakcape.co.za

ADVERTORIAL

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T

here is nothing like a well-seasoned hearty meal to keep you warm during this winter season. Hydrolysed

vegetable protein (HVP) is a vegetable-based savoury ingredient with an authentic broth or bouillon taste that can elevate your soups, sauces, and savoury meals. Initially discovered and used in the 1830s, hydrolysed vegetable protein (HVP) is sourced from soybean, maize/corn, or wheat and now plays a role in numerous modern culinary dishes, helping to bring out the umami taste. We frequently add umami to our dishes when they seem to lack a little something. Using glutamate-rich ingredients enhances the overall flavour.

Pantry staples for boosting umami include

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and testing to manufacture this product as an innovative solution to flavouring. AIPU Food manufactures two of the most popular sources of hydrolysed vegetable protein, one that is soy-based and one that is corn-based.

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umami taste of food. Some of these food

HYDROLIZED VEGETABLE BENEFITS

for clean-label foods because it undergoes

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Savoury Flavour: HVP has a savoury, umami

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pretzels, dips, and mass-produced vegetarian

acid. It enhances the taste of various foods,

individuals are opting for non-GMO products.

items, especially those made from soy.

including soups, sauces, snacks, and spices,

Vegetarian: Hydrolysed Vegetable Protein

adding depth and complexity. It can be used

is 100% vegetarian. It’s a complete protein

HOW HVP IS MADE

directly as a seasoning powder or mixed

source with the essential amino acids our

Hydrolyzed vegetable protein (HVP) is

with other ingredients for flavour bases.

bodies need. Since it comes from plants, it’s

produced by breaking down vegetable

Sometimes, the original flavour of food

perfect for people with dietary restrictions or

proteins into amino acids, which are then

weakens during manufacturing or storage.

animal protein allergies.

used to enhance the flavour of food. To

Manufacturers can use HVP to restore and

Extended Shelf Life: HVP has a shelf life of

make HVP, the vegetable proteins undergo

enhance the lost flavours.

two years when stored in tightly closed bags

a process that involves adding them in

Allergen-Free: The corn-based HVP is

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hydrochloric acid, followed by neutralisation

allergen-free, providing a safe, allergen-free

Overall, HVP is a versatile ingredient with

with sodium hydroxide. This treatment

flavouring option for individuals allergic or

various properties. Its origin and benefits

breaks down the proteins into their individual

sensitive to common food allergens such as

make it an excellent choice for creating

amino acids. One of these amino acids found

soy, dairy, eggs, and nuts. Being free from

effective, sustainable, and flavourful

in the resulting dark liquid is glutamic acid.

major allergens and gluten, HVP can be used

products. Manufacturers worldwide are

Consumers often recognise glutamic acid

in gluten-free and allergy-friendly

finding healthier alternatives to enhance the

in its sodium salt form, called monosodium

food products.

taste of savoury products, and HVP is at the

glutamate (MSG).

Non-GMO/Clean Label Product: HVP is ideal

forefront of this innovation.

powdered soups, instant noodles, ketchup, ranch dressing, and soy sauce.

HVP is commonly added to enhance the

Images: Supplied by Shutterstockcom

"There is nothing like a well-seasoned hearty meal to keep you warm during this winter season."

FOOD REVIEW | JULY 2026

9

HERBS & SPICES

The future of food is fermented How CJ BIO is leading the clean label innovation TasteNrich - naturally bold, consciously clean.

I

n recent years, the global food industry has undergone a profound transformation, fueled by consumers’ growing awareness

of health, sustainability, and food transparency. In South Africa, this shift is particularly evident as shoppers increasingly seek out products that are natural, safe, and free from highly refined food additives such as monosodium glutamates (MSG). The clean label movement—focused on wholesome, minimally processed, and ethically sourced ingredients—is reshaping everything from

"Precision fermentation streamlines ingredient production and minimises waste — offering a way that's not only scalable and sustainable, but also economically viable."

supermarket shelves to restaurant menus.

A GLOBAL SHIFT IN CONSCIOUS EATING This movement aligns closely with the rise of sustainable and conscious eating. In Europe, the United Kingdom, and the United States, plant-based alternatives and animal-free solutions are no longer considered niche— they’re an integral part of today’s food

DID YOU KNOW? Precision fermentation doesn't just produce cleaner ingredients

clean and sustainable food within the indus-

— it actively reduces waste. By

try, including taste and flavour solutions for

programming microorganisms to synthesise amino acids, proteins, and flavours on demand, CJ BIO eliminates the inefficiencies and

culture. But alongside the push for better

inconsistencies of traditional natural

nutrition and lower environmental impact,

sourcing, making sustainability

there’s a growing need for cost-efficient

scalable.

solutions that enable food producers to

savoury foods, and food-grade amino acids for human nutrition.

SUSTAINABILITY BEYOND THE INGREDIENT Beyond ingredients, CJ BIO also addresses packaging sustainability with its line of biodegradable materials—another area where biotechnology helps reduce overall production

meet these high standards without inflating

costly or inconsistent natural sources, pre-

and environmental costs. Their recent expan-

production costs.

cision fermentation streamlines ingredient

sion into microbiome research and big data

production and minimises waste.

analytics enables even more precise product

Enter biotechnology—and specifically, precision fermentation—as a powerful

development, reducing R&D overhead for

enabler of both clean label innovation and

MEET CJ BIO

cost reduction. This advanced technology

partners and accelerating time-to-market.

At the forefront of this global shift is CJ BIO,

CJ BIO discovered the value of traditional

programmes microorganisms to produce

a biotechnology leader renowned for deliv-

fermentation principles and applied innova-

high-value natural ingredients, such as amino

ering clean, natural, and sustainable ingredi-

tive biotechnology to combine and create

acids, proteins, and flavours, in a way that’s

ents through cutting-edge microbial engi-

better performance to deliver sustainable

not only scalable and sustainable but also

neering. With 70 years of expertise, CJ BIO

value. With more than 1,000 R&D specialists

economically viable. By reducing reliance on

combines traditional fermentation wisdom

with the expertise for agile market sensing,

with state-of-the-art R&D to create cost-ef-

CJ BIO can provide differentiated solutions

fective bio-solutions that support both

for clean label taste and nutrition heighten-

flavour innovation and nutritional integrity.

ing the customer’s value.

FAST FACT CJ BIO has over 1,000 R&D

CJ BIO’s R&D hub in South Korea leverag-

specialists dedicated to agile

es precision tools like metabolic engineering,

INTRODUCING TASTENRICH

market sensing and next-generation

protein/enzyme optimisation, and automated

In 2020, CJ BIO introduced groundbreaking

fermentation science — accelerating

strain screening to develop robust micro-

vegan and natural umami ingredients under

time-to-market for clean label food

bial platforms. These platforms—including

the ‘TasteNrich’ brand. As the name implies,

solutions worldwide.

Corynebacterium, E. coli, Yeast, Microalgae,

TasteNrich enriches authentic taste in a

and more— allows for the implementation for

versatile savory complex across diverse food

10 JULY 2026 | FOOD REVIEW

INGREDIENT INNOVATION THA THAT’S AT’S A VALUE DRIVEN

BASIC FOOD INGREDIENTS FOR EVERYDAY SOLUTIONS

We supply food manufacturers with quality ingredients and a wide range of additives to help create the taste, texture, performance and appearance you need for your food nutritional products. We represent leading global manufacturers & our specialists can provide you with unrivalled sales support bringing the highest quality products to market: Bakery ingredients: flavour, texture and fortification - Beverage ingredients for innovation - Confectionary: healthier & tastier alternatives to enhance your brand - Culinary solutions for sauces, dressings and prepared meals that will innovate - Dairy & Desserts: texture & functionality - Flavour & fragrance creation - Health & Sports nutrition.

Johannesburg: +27 11 856 4500 Cape Town: +27 21 830 5306

Durban: +27 31 313 3338 Email: info@savannah.co.za

INGREDIENT INNOVATION

www.savannah.co.za

THAT’S VALUE DRIVEN

BASIC FOOD INGREDIENTS FOR EVERYD EVERYDAY EVERYDA Y SOLUTIONS SO

We e supply food manufacturers with quality ingredients and a wide range of additives to help create the taste, texture, performance and appearance you need for your food nutritional products. We e represent leading global manufacturers & our specialists can provide you with unrivalled sales support bringing the highest quality products to market: flavour,, texture and fortification - Beverage ingredients for innovation - Confectionary: healthier & Bakery ingredients: flavou tastier alternatives to enhance your brand - Culinary solutions for sauces, dressings and prepared meals that will innovate - Dairy & Desserts: texture & functionality - Flavour & fragrance creation - Health & Sports nutrition.

Johannesburg: +27 11 856 4500 Cape Town: +27 21 830 5306

Durban: +27 31 313 3338 Email: info@savannah.co.za

www.savannah.co.za

ulatory Approval

in South Africa

rient deficiencies a widespread concern, HERBS remain & SPICES rly in regions where staple foods dominate the diet.

Africa, maize and wheat flour are daily essentials ns. Fortifying these foods presents a high-impact categories. This innovative platform of natity to support public health – and Prinova is ural fermented taste compounds seamlessly be at the forefront of this critical mission. integrates into an array of applications such

In partnership with Savannah, our Changzhou-based facility has successfully met the stringent audit and testing criteria required for premix approval in South Africa. This achievement is a testament to the high manufacturing standards we uphold across our global production network.

as sauces, snacks, seasonings, soups, ready al leader in ingredient distribution and custom meals, instant noodles, processed meats, and anufacturing, Prinova brings decades of even plant-based options, offering outstandce, technical expertise, and global infrastructure ing culinary flexibility.

The uniqueness of TasteNrich is the Our ation strategies that make a difference. way each product works with the umamito ed micronutrient premixes are designed dynamics. One of the major product lines, onsistent performance in real-world production TasteNrich Solution UF, can enrich up-front ents – ensuring stability, shelf-life, heat notes, create a satisfying fullness, and tolerance ur neutrality. amplify salt perception. This empowers

We are now in the final phase of registration and expect to receive official certification by Q3 2025. This will enable the widespread rollout of our fortified premixes for maize and wheat flour across the South African market.

sodium reduction initiatives while pre-

serving exceptional taste. Other products, inova Fortification Approach also customisable per customer demand,

canflour achieve intense umami harmonis- to e and wheat premixes are that developed es and balances the overall flavour with h national mandatory standards and voluntary fullness and mouthfeel, in broth or stew, on initiatives.

Each formulation tailored for instance.

Some products is specialise in with vitamins and minerals including iron, folic acid maintaining that – long-lasting rich full-bodied umami taste (i.e. to improve cheese min A – to address key nutritional gaps that affect in snacks). The high taste intensity , cognitiveflavours development, and overall wellbeing. in these premium products allows a highly

efficient cost-in-useto in every the finalproject. product. a collaborative approach hand-in-hand with millers, food producers, UMAMI, REIMAGINED nd public health bodies, we ensure that our In an era emphasising ingredient integrity, on solutions are technically feasible, TasteNrich shines as a trusted choice. Develthrough fermentation with natural raw ially viable,oped and nutritionally effective. ingredients like vegetable sugar, it boasts

you’re supporting government-led health authenticity without artificial additives.

Its include non-GMO, allergen-free, s or lookingcredentials to strengthen your brand with certified vegan, provides Kosher, and Halal designaalue nutrition, Prinova full-service tions, guaranteeing transparency and quality – from formulation to production scale-up. consumers seek.

Looking to enhance your fortification strategy?

Visit www.prinovaglobal.com or scan the QR code to connect with our experts.

Global Strength, Local Partnership Prinova’s extensive portfolio spans more than 3,500 functional and nutritional ingredients – from vitamins and amino acids to botanical extracts, proteins, and branded ingredients. Our integrated supply chain, deep market knowledge, and strategically located manufacturing sites ensure security of supply and responsive service wherever our customers operate.

As a partner in product development and nutritional innovation, Prinova delivers more than ingredients – we deliver reliable, scalable solutions that improve lives and support healthier communities.

With strong partnerships across the

conscious solutions will lead the market.

globe—including collaborations with food-

With unmatched microbial platforms and a

tech startups and legacy brands—CJ BIO is

forward-looking vision, CJ BIO is shaping a

helping to redefine the economics of clean

future where better food is not only possible—

label food. Their unique blend of sustain-

but also practical and affordable.

ability, innovation, and cost-efficiency provides a blueprint for the future of food manufacturing.

In 2025, as the South African food industry continues to evolve, companies that adopt intelligent, sustainable, and cost-

With 70 years of expertise, CJ BIO combines traditional fermentation wisdom with state-of-the-art R&D to create cost-effective bio-solutions that support both flavour innovation and nutritional integrity."

Savannah Fine Chemicals – www.savannah.co.za CJ BIO – www.cjbio.net/en/

12 JULY 2026 | FOOD REVIEW

Image: Supplied by Getty images

In partnership with Savannah www.savannah.co.za

ADVERTORIAL

Engineered screening solutions for modern milling

From milling floors to food processing lines, Tegman delivers precision-engineered screening and conveying solutions designed to maximise efficiency, minimise downtime, and maintain consistent performance across cereal, grain, and agricultural processing operations.

I

n the cereals, grain, and milling industries, productivity depends on precision. From removing contaminants and grading

raw materials to processing finished products, every stage relies on screening and separation equipment that delivers consistent performance. Tegman supplies a comprehensive range of specialised screening products and engineered consumables designed to improve efficiency, reduce downtime, and meet the demanding requirements of modern food processing operations.

WOODEN SEPARATION SCREENS One of Tegman's core product offerings is its

ing by size, with a wide selection of perfora-

HAMMER MILL CONSUMABLES

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Beyond screening and conveying, Tegman sup-

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grades, including hardened wear-resistant op-

build-up during operation, helping to maintain

Designed with alternating left- and right-hand

tions, these plates are designed to deliver long

consistent screening performance. Designed

spiral coils connected by crimp rods, these

service life in demanding operating conditions.

for easy maintenance, individual components

belts provide excellent tracking, smooth oper-

Complementing these are custom-cut Hammer

including frames, perforated plates, backing

ation, and an outstanding strength-to-weight

mill blades manufactured with precise mount-

mesh, and cleaning balls are also available

ratio. Available in both round and flat spiral wire

ing holes and available in hardened materials

separately, allowing operators to replace worn

configurations, they can be customised with

that have been extensively tested for durability

parts without changing the entire assembly.

welded or knuckled edges, chain drives, side

and consistent performance.

In de-stoning applications, these screens

plates, and cross flights to suit individual pro-

play an essential role in separating heavier

duction requirements. Their adaptability makes

COMPLETE MILLING SYSTEM SUPPORT

contaminants such as stones from lighter

them ideal for a broad range of food processing

To support complete milling systems, Tegman

grains and seeds using a combination of air-

applications, including baking, cooking, heating,

also supplies wedge wire sieve bends and cyl-

flow and density differences. Within MTMAs,

cooling, coating, curing, drainage, wrapping,

inders, centrifuge basket segments, de-germi-

they assist in removing impurities such as

elevating, and conveying. Their open mesh

nator screens, diffuser plates, and Sweco rings

dust, husks, and foreign material before prod-

design promotes efficient airflow and product

with re-meshing services for circular vibratory

ucts move further through the milling process.

drainage while maintaining reliable product

separators. By combining engineering exper-

As seed screens, they provide accurate grad-

support throughout the process.

tise with high-quality manufacturing, Tegman delivers dependable screening and processing solutions that help food and grain processors maximise efficiency, improve product quality,

Image: Supplied by Tegman

and keep production moving.

Tel - 031 563 4252 W - www.tegman.co.za E - sales@tegman.co.za

FOOD REVIEW | JULY 2026

13

p ke

GRAINS,CEREALS & MILLING

Smarter flour milling starts with faster analysis

From wheat intake to finished flour, FT-NIR spectroscopy is transforming quality control in flour milling — delivering rapid, reliable results that optimise yield, reduce costs, and safeguard baking performance.

C

ereals are a cornerstone of the global food supply, and the flour milling industry sits at the heart of

converting raw grain into the flours that feed the world. Yet millers face mounting pressure to control quality, maximise yield, and meet the exacting baking performance standards demanded by food manufacturers — all whilst keeping operational costs firmly in check.

Traditionally, achieving this balance has meant relying on a battery of time-consuming laboratory tests: wet chemistry for protein and ash, rheological assessments

"The same analytical platform that monitors wheat at intake can assess baking performance in the finished flour — reducing complexity and cost across the entire operation."

using Alveograph and Extensograph instruments, and manual moisture determinations

works by measuring how near-infrared light interacts with a sample, providing compositional data without the need for destructive or chemical-based testing. The result is a rapid, non-destructive analytical method capable of processing high sample volumes with consistent accuracy.

Crucially, Bruker's ready-to-use NIR calibration packages mean that operators do not need specialist spectroscopy expertise to begin generating reliable results. Once installed, the system can measure multiple quality parameters simultaneously — in seconds — making it a genuinely practical solution for the demanding pace of milling

at every stage of the process. Each test adds

A FEW ANALYTICAL STANDARDS: FTNIR SPECTROSCOPY

time, labour costs, and the risk of delayed

Bruker Optics has developed a suite of

decision-making on the mill floor.

Fourier Transform Near-Infrared (FT-NIR) spectrometers specifically designed to address these challenges. FT-NIR technology

operations.

FT-NIR: KEY PARAMETERS • Wheat & grain intake: Moisture, protein, ash, wet gluten • C onditioning stage: Moisture content for

Bruker's FT-NIR spectrometers deliver key quality parameters — including moisture, protein, ash, and wet gluten — in a matter of seconds, replacing laboratory tests that can take hours to complete.

14 JULY 2026 | FOOD REVIEW

water addition optimisation • Milling process: Ash content (milling benchmark), protein and gluten for blending • Flour quality & baking performance: Alveograph indices (L, P, P/L, W), resistance, extensibility, water absorption

Images: Supplied by Bruker

FAST FACT

FT-NIR SPECTROSCOPY

See More. Analyze Faster.

Work Smarter.

Transforming Agriculture and Production with Bruker FT-NIR Bruker provides precise and reliable analysis solutions for laboratory and production use, delivering essential data throughout all stages of production.

Replace time-consuming wet chemical and chromatographic methods with Bruker FT-NIR spectroscopy – a fast, non-destructive, and chemical-free solution for laboratory and production use. Whether for rapid raw material identification or accurate multi-component analysis, FT-NIR provides results in seconds and offers deep insights into your processes.

Bruker offers the right solution for every application:  TANGO II – for laboratory and at-line analysis

Learn more

 BEAM – for real-time process control

or contact infoZA.BOPT@bruker.com

15 Innovation with Integrity

FOOD REVIEW | JULY 2026

GRAINS,CEREALS & MILLING

MONITORING QUALITY AT EVERY STAGE OF THE PROCESS

rheological tests — including Alveograph

One of the most compelling advantages of FT-

water absorption — without the associated

NIR is its applicability across the full milling

time and labour overhead.

indices such as resistance, extensibility, and

process chain, rather than at a single point. millers to verify grain grade and quality before

THE RIGHT INSTRUMENT, EVERY TIME

milling begins, ensuring that only suitably

Bruker's FT-NIR portfolio offers three distinct

graded wheat enters production and that

instruments, each suited to a different opera-

blending decisions are made on solid analyt-

tional context within the milling environment.

At wheat intake, the technology enables

ical foundations. During conditioning — the

The TANGO is a routine laboratory FT-NIR

critical stage where water is added to wheat

analyser designed for high-throughput sample

prior to milling — FT-NIR monitors moisture

analysis in a quality control setting. For labo-

content continuously, allowing operators to

ratories requiring greater analytical flexibility

optimise water addition and conditioning time

across a wider range of sample types, the

for maximum efficiency.

MPA III (Multi Purpose Analyser) offers ex-

"FT-NIR spectroscopy enables near real-time process control across the entire milling chain — from wheat intake and conditioning through to final flour quality assessment — on a single, unified analytical platform."

panded capability whilst retaining ease of use.

FASTER, SMARTER TESTING

key benchmark for milling performance, and

For mills seeking at-line or on-line process

For many mills, the most immediate benefit

FT-NIR provides the rapid feedback needed

monitoring, the MATRIX-F — equipped with

of adopting FT-NIR is the reduction in time

to make real-time adjustments. Protein and

dedicated probes and sensor heads — can

and cost associated with conventional test-

wet gluten data support blending decisions

be integrated directly into the production

ing. Wet chemistry and rheological methods

that directly influence profitability, whilst at

line, enabling continuous monitoring without

require skilled laboratory technicians, spe-

the flour quality assessment stage, the tech-

interrupting the flow of production.

cialist reagents, and significant turnaround

On the mill itself, ash content serves as a

nology can replicate the outputs of traditional

16 JULY 2026 | FOOD REVIEW

time — factors that can slow decision-making

GRAINS,CEREALS & MILLING

and create bottlenecks in fast-moving production environments.

FT-NIR replaces many of these tests with a single, rapid measurement that requires minimal operator intervention. The reduction in labour requirements, combined with the elimination of consumables and the speed of results delivery, translates into meaningful cost savings — particularly for larger milling operations processing high volumes of grain.

BUILT ON QUALITY Bruker Optics holds ISO 9001, ISO 13485, ISO 14001, and ISO 50001 certifications, reflecting the company's commitment not only to product quality but also to environmental responsibility and energy management. For millers operating within tightly regulated supply chains, this level of certification provides an additional layer of

greater transparency, consistency, and

profitability, and a higher standard of

confidence in the reliability and traceability

efficiency from its supply chains, the case

product quality from grain to finished

of their analytical results.

for FT-NIR spectroscopy in flour milling

flour. Based on Bruker Optics Application

has never been stronger. Bruker's platform

Note N305 — Flour & Milling Analysis by

THE FUTURE OF FLOUR MILLING ANALYSIS

— validated, versatile, and genuinely easy

FT-NIR Spectroscopy

As the food industry continues to demand

to smarter process control, improved

to deploy — offers millers a clear pathway

Bruker – www.bruker.com

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COMPREHENSIVE INDUSTRY COVERAGE • Ingredients & nutrition – Formulation science, functional ingredients, and nutritional innovation • Industry trends – Market dynamics, consumer preferences, and emerging opportunities • Grooming – products, equipment, techniques, and professional services • Packaging & labelling – Materials, design, compliance, and sustainability solutions

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FOOD REVIEW | JULY 2026

17

ADVERTORIAL

Driving Nutritional Impact Through Staple Food Fortification in South Africa Prinova Premix Solutions Move Closer to Regulatory Approval Micronutrient deficiencies remain a widespread concern, particularly in regions where staple foods dominate the diet.

In South Africa, maize and wheat flour are daily essentials for millions. Fortifying these foods presents a high-impact opportunity to support public health – and Prinova is proud to be at the forefront of this critical mission.

As a global leader in ingredient distribution and custom premix manufacturing, Prinova brings decades of experience, technical expertise, and global infrastructure to fortification strategies that make a difference. Our customised micronutrient premixes are designed to deliver consistent performance in real-world production environments – ensuring stability, shelf-life, heat tolerance and flavour neutrality.

The Prinova Fortification Approach Our maize and wheat flour premixes are developed to meet both national mandatory standards and voluntary fortification initiatives. Each formulation is tailored with essential vitamins and minerals – including iron, folic acid and vitamin A – to address key nutritional gaps that affect immunity, cognitive development, and overall wellbeing.

We take a collaborative approach to every project. Working hand-in-hand with millers, food producers, NGOs, and public health bodies, we ensure that our fortification solutions are technically feasible, commercially viable, and nutritionally effective.

Global Strength, Local Partnership Prinova’s extensive portfolio spans more than 3,500 functional and nutritional ingredients – from vitamins and amino acids to botanical extracts, proteins, and branded ingredients. Our integrated supply chain, deep market knowledge, and strategically located manufacturing sites ensure security of supply and responsive service wherever our customers operate.

As a partner in product development and nutritional innovation, Prinova delivers more than ingredients – we deliver reliable, scalable solutions that improve lives and support healthier communities.

Regulatory Approval Secured for South Africa In partnership with Savannah Fine Chemicals, our Changzhou-based facility has successfully met the stringent audit and testing criteria required for premix approval in South Africa — a testament to the high manufacturing standards we uphold across our global production network.

We are proud to confirm that official government certification has been granted, authorising the supply of fortified premixes for maize and wheat flour to the South African market. This milestone marks the beginning of a new chapter in our commitment to food security and nutritional advancement across the region.

Whether you’re supporting government-led health initiatives or looking to strengthen your brand with added-value nutrition, Prinova provides full-service support – from formulation to production scale-up.

Looking to enhance your fortification strategy?

Visit www.prinovaglobal.com or scan the QR code to connect with our experts.

In partnership with Savannah www.savannah.co.za

18 JULY 2026 | FOOD REVIEW

Our extensive ingredient portfolio, blended your way From our extensive ingredient portfolio to our vertically-integrated capabilities, we utilise all of our strengths to formulate superior custom premixes and market-ready blends.

Our premixes and blends are formulated to ensure stability, tolerate heat, eliminate undesirable flavours and odours, and contain the right overages to account for processing and shelf-life conditions.

As a full-service partner, we develop dry and liquid premixes and market-ready solutions for a wide range of applications, including:

• Beverages

• Meal supplements & replacements

• Cereals & bars

• Nutritional supplements

• Dairy

• Oil & fat fortification

• Flour fortification

• Personal care

• Infant & early life nutrition

• Sports & lifestyle nutrition

For more information, scan the QR code or visit our website prinovaglobal.com

Vitamin-fortified flour Together with cooking oils, flour can be fortified to target specific conditions. Take advantage of our expertise in wheat flour fortification, maize, rice flour, and other staple food applications, including cooking oils, spreads, and margarine.

Our expert team can develop formulations, product samples and prototypes to enhance development and production.

In partnership with Savannah www.savannah.co.za

GRAINS,CEREALS & MILLING

From arepa to tortilla: Reinventing maize flour for a sustainable future Pre-cooked maize flour has evolved from a regional staple into a multi-billion-dollar global ingredient. Bühler is leading the charge — developing smarter, cleaner technology to help the industry scale sustainably and meet surging worldwide demand.

food in Latin America for more than 3,000 years. Today, average

per capita consumption of maize is around 50 kg in Central and South America, and the crop has become a primary source of calories across much of Africa. Maizebased snacks and food products are widely consumed across North America, and are growing in popularity in Europe and parts of Asia. Global maize production has more than doubled since the start of the 21st century, reaching approximately 1.1 billion tons—of which about 150 million tons are used for food—making it around 50 percent higher than rice or wheat production.¹ Maize is an exceptionally versatile ingre-

dient, used to produce a diverse range of dishes including baked goods, porridges, drinks, and snacks. In Latin American markets, however, consumption is dominated by tortillas and arepas, typically made using pre-cooked maize flour.

"Steam-based processing is redefining what sustainable maize flour production looks like — cutting water use by 84%, slashing energy consumption by 52%, and reducing wastewater generation by an extraordinary 96%, all while retaining more of the nutrients that conventional nixtamalisation washes away."

Pre-cooked maize flours are produced in a wide range of styles, tailored to different cuisines and consumer preferences. The nixtamalisation process, for instance, involves soaking and cooking maize in an alkaline solution (usually lime water); this leads to starch gelatinisation, improving water absorption and flavour. Nixtamalized flours are used extensively in Mexican cuisine for staples such as tortillas and tamales.

In contrast, consumers in Colombia and Venezuela prefer non-alkali-treated flours used to make arepas, grilled, fried, or baked unleavened flatbreads eaten either plain or stuffed with meats, vegetables, or cheese.

Arepas vary by region: Venezuelan arepas are typically thicker and stuffed, while Colombian varieties are thinner and sometimes sweetened or topped.

LOCAL TO GLOBAL Consumption of pre-cooked maize flours is expanding beyond traditional regions. Some

DEMAND AND GROWTH

of this growth stems from the global popu-

hances flavour, texture, and handling, while

Today, the global market for pre-cooked

larity of Latin American cuisine, but maize's

improving the bioavailability of nutrients.

flours is valued at around USD 21 billion,

flavour, functionality, and nutritional quali-

Historically, this pre-cooking and grinding

with maize flours dominating. This market is

ties are also driving its use in packaged and

were carried out in households, a labour-in-

forecast to expand rapidly, at more than 10

convenience foods.

tensive and time-consuming process. Since

percent per year.² Growth is being driven by

the 1950s, however, domestic processing

rapid urbanisation in regions where maize

flours are now used in chips, extruded

has largely been replaced by industrially

remains a staple, and by increasing demand

snacks, and coatings for fried or baked foods.

produced flours, which offer longer shelf life

in new markets where maize-based foods

Maize flours offer an appealing alternative to

and far greater convenience.

are gaining popularity.

potato or wheat-based formulations, meeting

Pre-cooking maize before grinding en-

20 JULY 2026 | FOOD REVIEW

Both nixtamalised and non-nixtamalised

Image: Supplied by Buhler and Getty Images

M

aize (or corn) has been a staple

GRAINS,CEREALS & MILLING consumer preferences for products that

of delivering flour in the quantities required

to rise by more than 40 percent by 2025—

are gluten-free, lower in fat, and made with

for large-scale industrial snack production.

double the global rate. Droughts have already

simpler ingredient lists.

Environmental scrutiny is also

caused severe crop losses in the region. By

Globally, the market for corn-based

intensifying. Pre-cooked flour

2080, the UNDP expects 46 percent of Latin

snack products is estimated at around

production is energy- and wa-

American countries to experience water

USD 9.5 billion, growing at roughly 4 per-

ter-intensive: producing one ton

stress, with 16 percent facing high or ex-

cent annually. North America remains the

of nixtamalized flour can require

treme levels. Mexico experienced its driest

largest consumer, but growth is expected

more than three tons of water and

year on record in 2023, with drought condi-

to accelerate in the Asia-Pacific region,

around 5.8 GJ of energy.⁴

tions impacting 55% of the country.⁶

driven by changing lifestyles and dietary preferences.³

Waste streams are anoth-

Baseline Water Stress — Legend:

er concern. Wastewater from

Low (0–1) Low-medium (1–2)

cooking, soaking, and cleaning

(2–3)

Medium-high

High (3–4) Extremely-high (4–5).

CHALLENGES FOR PROCESSORS

contains large amounts of sus-

Producers of pre-cooked maize flours

pended and dissolved organic

RESOURCE EFFICIENT PRODUCTION

face growing technical and economic

material, and nejayote, the liquid

The maize processing industry is acutely

pressures. Input costs have risen due to

waste from nixtamalization, is

aware of these sustainability challenges and

higher energy prices and volatile maize

highly alkaline.⁵ That waste has a

is actively developing approaches to reduce

harvests. Meanwhile, industrial custom-

direct downside for consumers

waste by finding alternative uses for produc-

ers, especially snack and packaged

too, since lost organic material

tion side streams. Research is also under way

food manufacturers, demand consis-

is a significant fraction of the

into technologies that reduce energy and

tent quality and tight process control.

nutritional content of the maize.

water use while maintaining product quali-

As water scarcity intensifies,

ty. Approaches under development include

duction bottlenecks too. Most

these challenges will

microwave, ultrasound, and pulsed-electric-

producers in Colombia, Mexico

become more acute.

field systems for thermal processing and me-

and Venezuela manufacture in

Global freshwater

chanical extrusion, which promotes starch

relatively small volumes for re-

demand is outpacing

gelatinization with lower energy input.

gional markets. Only a handful

supply, and in Lat-

*References available on request

of organizations have invested

in America, water

in high-capacity mills capable

demand is expected

Industrial-scale demand is creating pro-

Bühler – www.buhlergroup.com

Milling, your waythe power of local crops

Local crops for sustainable and nutritious food systems As demand for diverse, nutritious, and climate-resilient foods grows, we understand the challenges you face in bringing these crops to market at scale while maintaining quality and efficiency.

At Bühler, we combine proven processing technologies with deep expertise to help you unlock the potential of local crops.

Scan to learn more or visit http://www.buhlergroup.com/millet

Innovations for a better world.

Local Crops.indd 1

2026/07/02 09:56:52

FOOD REVIEW | JULY 2026

21

GRAINS,CEREALS & MILLING

From grain to crunch: Science behind cereal processing Dr. Stefan Hayward, Principal Scientist at Synercore, explores how extrusion and exfoliation transform cereal starch — revealing the science that turns hard grains into crunchy, digestible products while preserving tradition.

Hard, dense, and essentially inedible in its raw form. Through a single

processing step, maize kernels become light, crunchy, and, perhaps most importantly, easily digestible. This transformation

"Processing modernises convenience without sacrificing cultural authenticity."

happens when rapid heating drives moisture

However, its long cooking time of two hours or more has always been a barrier to everyday convenience. Exfoliation changes that equation entirely.

In quick cook samp production, dried maize kernels are tempered with steam under pressure to raise moisture content

inside the kernel to flash into steam

simultaneous compression, shear, and

and initiate partial cooking of the starchy

resulting in pressure buildup overwhelming

temperatures ranging from 120°C to 180°C.

interior. The starch chemistry of this

the pericarp leading to inversion and rapid

The combination forces starch granules to

transformation is the key to the reduced

expansion of the kernel with a satisfying

absorb water rapidly, swell, and gelatinise

cooking time. As with extrusion, steaming

“pop”. What was a once tightly ordered

completely. The product is then passed

also causes partial gelatinisation of the

semi-crystalline starch granule network

through a die and exits at atmospheric

starch granules. However, the process is far

becomes an amorphous, gelatinised foam

pressure. This sudden pressure drop causes

gentler than extrusion and has a minimal

transforming the product completely. This

superheated moisture to flash off as steam

effect on the physical appearance of the

transformation reduces cooking time,

producing the characteristic open, porous

product. When the consumer rehydrates the

increases digestibility, and yields a product

cell structure of extruded cereals and

product, water penetrates rapidly through

which bears almost no resemblance to

snacks. The expansion ratio, and ultimately

the fractured granule network, reducing

the raw material. Under dry heat the

hardness, can be controlled by manipulating

cook time from hours to minutes while still

kernel spontaneously does what industrial

the cell wall thickness, die geometry, and

delivering the characteristic body, chew,

processes replicates in a controlled,

exit moisture.

and flavour expected of traditional samp.

continuous, and scalable way.

The granule remnants within the flake also

EXTRUSION VS EXFOLIATION

contribute to the cohesive, slightly sticky

THE ROLE OF STARCH STRUCTURE

The starch in an extrudate is almost entirely

texture on the plate, a property that would

All cereal grains typically contain 60–75%

gelatinised and partially restructured, with

be lost in a fully expanded extrudate.

starch on a dry weight basis. Native starch

significant fragmentation of amylopectin

exists as semi-crystalline granules which

chains under high shear. This amorphous,

PROCESS, PURPOSE AND PRODUCT

are composed of tightly ordered structures

expanded starch network is responsible

The choice between extrusion and

of amylose and amylopectin. The granule's

for the product's rapid water uptake, fast

exfoliation is ultimately a product design

crystallinity is what gives raw grain its

solubilisation, and high in vitro starch

decision. Extrusion offers speed, flexibility,

hardness and its relative resistance to rapid

digestibility. Texturally, the result is a

and the ability to produce a wide range

enzymatic digestion. Both extrusion and

light, airy crunch characteristic of corn

of shapes and textures from composite

exfoliation disrupt this order, but

puffs, rice snacks, and many ready-to-eat

flour blends, including fortified or fibre-

the degree and nature of that disruption

breakfast cereals.

enriched formulations. On the other hand,

differ significantly.

On the other hand, exfoliation is an older,

exfoliation preserves more of the grain's

A twin- or single-screw extruder is

gentler process, and nowhere is its practical

native structural, nutritional, and sensorial

essentially a continuous high-pressure

value more clearly demonstrated than in the

characteristics.

cooker. Conditioned grain meal is conveyed

production of quick cook samp. Traditional

by a rotating screw through a heated

samp, made from dried and stamped maize

barrel, where the product experiences

kernels, is a staple of South African cuisine.

22 JULY 2026 | FOOD REVIEW

Synercore – www.synercore.co.za

Image: Supplied by Getty Images

C

onsider the humble popcorn kernel.

SMART CONVEYOR&SYSTEMS GRAINS,CEREALS MILLING

Small packs drive big changes

PMD Packaging launches innovative small pack machinery range targeting African entrepreneurs and addressing portion control hygiene challenges across diverse markets.

P

MD is constantly investing in new

machines with a multitude of special dosing

markets including, small entrepreneurs,

solutions for packaging systems to

systems, plus Auto Baling, Shrink-wrap,

and also big companies that need to offer

suit the Food and Beverage market

and many other special solutions where

small portions.

and others including Pharmaceutical,

the company enjoys assistance from our

Nutriceutical, et al. Furthermore the

European partners.

company wants to pay attention to the

This move is designed to satisfy many

economic profile of Africa. Many end users

PMD HAS DEVELOPED AND INTRODUCED TO THE MARKET, A RANGE OF SMALL PACK MACHINES:

We design them, we build them, we maintain them, we improve them, we develop them. And above all we have technical support for everything we make.

Taurus: Mini VFFS machine for 3 side seal

small packs available and

ABOUT PMD

cessful installations and back up service

that they are produced in

PMD Packaging has been manufacturing

for many leading multi-national companies.

compliance with health

high-quality packaging machinery, since

Throughout the years PMD has put tech-

and safety

inception in 1966. The Sigma range of ver-

nical development at the top of its agenda

requirements

tical form fill and seal packaging machines

with the result that its products are widely

of the

complies with world class standards. Under

recognised as leaders in the field of food

modern world.

the guidance of Mike Spencer, the compa-

packaging machinery, and now has many

PMD has now

ny has expanded, to offer a wide range of

machines installed in a broad cross section

launched a new

packaging and processing machinery by

of industries and countries throughout the

range of

partnering with a number of international

world. We represent a number of suppliers

machines to

brands. PMD services a loyal client base

including, Matcon, Delfin, Velteko, New

complement

globally and throughout Africa, with local

Projects, Proxes, Symach. Pat Galleymore,

a very

representation in Johannesburg, Cape

Technical Director heads up PMD’s manu-

successful

Town and Durban.

facturing and demo facility in Northriding,

range

Our success is based on our work ethic, as

Johannesburg, supported by an experi-

of VFFS

well as an excellent track record of suc-

enced and qualified team.

of common domestic products just don’t have the resources to purchase the big packs and the result is often Please change to manual intervention in order to satisfy the need for small packs. Small entrepreneurs have no choice but to do their best and measure portion size as best they can and manage their hygiene issues accordingly.

This naturally introduces the consumer to hygiene risks and also risk of being over charged. Thus

or pillow pack. Taurus is available with quick change over dosing capability for liquids, powders or granules.

Sigma 1: High speed VFFS machine for small packs up to 100 packs / min Apollo: Horizontal sachet machine for 3 or 4 side seal in single or twin lane format.

PMD - www.pmdpackaging.co.za

24 JULY 2026 | FOOD REVIEW

Image: Supplied by PMD

there is more pressure to make

MILLING AROUND PEOPLE LIKE PMD WILL INCREASE YOUR PRODUCTIVITY

Over the last 50 years, PMD has built up a proven track record, as a reliable partner to the milling industry in Africa.

We offer an array of equipment to maximise productivity and lower operational costs. With representation in Gauteng, Cape Town and Durban, we are able to offer quick and effective sales, technical and service support.

Contact us to assist you in finding a customised solution tailor made for your factory and/or mill.

POWDER HANDLING I SIFTING I DOSING I END OF LINE PACKAGING I BALING

PMD Packaging Systems (Pty) Ltd

Suppliers of Packaging and Processing Machinery

www.pmdpackaging.co.za l sales@pmdpackaging.co.za l (011) 795 1994

INDUSTRY TALK

Air Products achieves SANAS flowmeter accreditation

Air Products South Africa's SANAS accreditation for cryogenic flowmeter verification and repair transforms local capability and regulatory compliance.

T

he Air Products verification and repair body accreditation team Air Products South Africa’s Verification

and Repair Body accreditation for cryogenic and liquid carbon dioxide (CO2) by the South African National Accreditation System (SANAS) is a turning point in terms of the local capability and compliance of flowmeters in South Africa.

The accreditation is the result of a demand for legal metrology in a high-risk, precision-driven field. The Verification and Repair Body accreditation process was a complex journey with a lot to learn and has sharpened the team’s understanding of the require-

of the compliance to regulation, but it also

STRATEGIC INVESTMENT

ments. The following key achievements were

holds a commercial advantage to custom-

With the accreditation milestone, Air Products

valuable and obtained:

ers. This is largely due to the metering

South Africa uplifted more than systems –

• Legal traceability

accuracy and traceability, a reduced risk

it empowered people. The newly certified

• Reduced fragmentation

of not conforming to regulation and a vast

Verification Officer and Repairer now hold

• Improved local capability

improvement in the service turnaround

nationally recognised qualifications, which

• Technical excellence.

times and cost efficiencies because of our

builds sustainable metrology expertise within

in-house capability and resources”, says

South Africa. Nyambe concludes: “Earlier this

Nyambe.

year, Air Products South Africa also obtained

According to Gift Nyambe, the General

Nyambe further comments: “Teamwork

its ISO/IEC 17025:2017 accreditation for

Manager for Technical, the accreditation was

and tenacity were critical in the process

testing and calibration in laboratories. These

built on three critical pillars, which empowers

with a dedicated team that had to drive

accreditations strategically differentiate the

Air Products South Africa to deliver the ver-

the project planning, documentation and

company from competitors in the market and

ification and repair service. These pillars in-

audits. The Technical team in collaboration

assures our customers of superior service and

clude technical astuteness, legal compliance

with the Bulk Distribution team, were inte-

quality products”.

and system efficiency, and our customers will

gral in obtaining the accreditation. Besides

be able to benefit from this compliant and in-

a vision, metrological rigour was essential

FAST FACT

tegrated solution. The process included the

as the systems must be traceable to cer-

Air Products South Africa is now

Master Meter approval by the National Reg-

tified weighbridge standards. Lastly, the

ulator for Compulsory Specifications (NRCS),

team had to ensure that a robust quality in-

certification by the verification officer, and

frastructure was implemented and aligned

final accreditation by SANAS.

with SANAS’ quality management system (QMS) requirements. The team describes

REGULATORY COMPLIANCE

the accreditation journey not only as tech-

“The accreditation is not only an indication

nically fulfilling, but as transformational”.

accredited by SANAS for both verification and repair of cryogenic and liquid CO2 flowmeters - a dual capability advantage.

Air Products – www.airproducts.co.za

www.airproducts.co.za 26 JULY 2026 | FOOD REVIEW

Image: Supplied by Air Products South Africa

Dual accreditation: Verification and repair:

LABELLING

Sidel earns gold — and raises the bar

Sidel has achieved EcoVadis Gold, proving that sustainability is no longer a goal — it is how the company operates.

H

aving been presented with another EcoVadis Gold Medal, Sidel’s strong performance across sustainability

sectors is reflected within this assessment, highlighting the company’s progress achieved through a long-term, companywide commitment to responsible business practices.

SIDEL’S 2026 CERTIFICATION Sidel emphasises that Environmental, Social, and Governance (ESG) principles are key for driving positive change. In order to achieve this goal, they have joined forces with customers, suppliers, external partners and communities. For this year’s assessment, Sidel demonstrated its environmental leadership and advanced ESG reporting, highlighting a structured approach to environmental management, transparency and performance disclosure.

Sidel’s vast supply chain and robust deployment also reflect the integration of sustainability principles throughout procurement processes and supplier engagement activities, with high social performance and integrated ethics practices being supported by strong governance, people-focused initiatives and a culture of integrity throughout the organisation. “This recognition is a testament to the collective efforts of teams across the

Image: Supplied by Sidel

entire organisation,” said Francesca Bellucci, Vice-President for Strategy and Sustainability at Sidel. “Achieving EcoVadis Gold at Group level demonstrates that sustainability is deeply embedded in the way we operate and create value for our customers, employees, partners and communities. While we are proud of this accomplishment, we also see it

“Sidel has committed to reducing its Scope 1 and 2 emissions by 72.8% and Scope 3 emissions by 30% by 2030 — with a full net-zero target set for 2050.”

value chain (Scope 1, 2, and 3) by 2050. The company will continue to strengthen its ESG performance, supporting customers in their sustainability transition and advancing the roadmap towards ever-higher standards of sustainability excellence.

ABOUT THE ACHIEVEMENT EcoVadis is one of the world’s most trusted providers of business sustainability ratings, assessing companies from all industries across

as an incentive to continue raising our ambi-

four stand-out pillars: Environment, Labour

tions and driving continuous improvement.”

and Human Rights, Ethics and Sustainable Procurement. EcoVadis ratings provide a

SUSTAINABLE TRANSFORMATION

consistent, independent view of sustainability

While celebrating this benchmark, Sidel still

performances, enabling organisations to

remains focused on its long-term sustaina-

monitor and communicate their progress

bility ambitions. It’s decarbonisation strategy

across entire supply chains. Sidel's latest

aims to reduce Scope 1 and 2 emissions by

achievement follows a comprehensive review

72.8% and Scope 3 by 30% in 2030, when

involving more than 300 questions covering

compared to the levels of 2019. Sidel is

these critical areas.

also working towards achieving net-zero greenhouse gas emissions across the whole

Sidel – www.sidel.co.za

MASTERING LINE COMPLEXITY Simplify the management of complex packaging lines across food, home and personal care markets. sidel.com

FOOD REVIEW | JULY 2026

27

LABELLING

Epson digital label presses redefine shelf appeal

Marco Engelbrecht, specialist product manager at Altron Document Solutions, explores how digital label printing transforms brand recognition and consumer engagement.

cannot play hide and seek. It needs to be front and centre. I loved labels as a

youngster. My boombox, bicycle and school lunch box were branded with colourful labels.

These labels were my brand, my identity and my style. Fast forward to today and, in my role as product manager at Altron Document Solutions for the production division, it is my responsibility to bring solutions to market that will diversify our customers’ print businesses and enhance their customers’ experience. Just as my creative labels were my identity, the same applies to brands. Brand recognition is determined by the label on the product, and it attracts consumers’ attention. This is the difference between a product staying on the shelf or going into the trolley on its way to the checkout line.

Brand recognition happens in the blink of an eye on crowded retail shelves. Digital label printing allows brands to personalise labels by store, region, or language — transforming each product into a storytelling opportunity that captures consumer attention instantly.

different stores, regions and languages with ease. Looking back, those labels on my boombox, bicycle and lunch box were more than decoration, they were a statement. Today, brands need that same power of expression.

With our Epson digital label printing solutions, every product can carry a label that tells its story, captures attention and creates a lasting impression and, of course, helps secure that trolley ride to the cashier.

EPSON SUREPRESS AT A GLANCE Altron Document Solutions offers two Epson SurePress digital label presses designed for flexibility, precision and reliability: Water-based inkjet model • 6 -colour ink set: CMYK + Orange + Green (optional White)

INTRODUCING THE EPSON SUREPRESS LABEL PRESS

and green, plus optional white, gives the

One of the differentiating solutions we

for precise colour matching and colour

recently launched is the Epson SurePress

consistency throughout the production run.

label press. Available in two ranges, water-

The L-6534VW configuration is CMYK plus

UV INKJET MODEL (L-6534VW)

based inkjet and UV inkjet, these presses

a high-opacity white ink, with a choice of

• CMYK + High-Opacity White

will most definitely enhance your customers’

orange ink for an expanded colour gamut,

• Optional Orange or In-Line Digital Varnish

experience, with both presses reaching more

or digital varnish printed in-line to provide

• Supports film, clear film, and metallised

than 90% of Pantone colours. The water-

powerful embellishment with a gloss or

paper

based inkjet press, with a 6-colour ink set

matte finish.

SurePress L-4733A/AW a wide colour gamut

• Ideal for cast-coated, machinecoated, uncoated substrates

KEY BENEFITS

consisting of CMYK, orange and green, plus

• Minimal downtime and waste

AW a wide colour gamut for precise colour

BUILT FOR FLEXIBILITY AND RELIABILITY

matching and colour consistency throughout

These presses are designed and engineered

• Variable data for personalised labels

the production run.

by Epson for flexibility, consistency and

• Consistent, repeatable colour accuracy

reliability, delivering repeatable, high-quality

• Perfect for wine, craft beer, spirits, health &

printed labels with minimal downtime

beauty, and pharmaceutical labels.

optional white, gives the SurePress L-4733A/

The water-based inkjet press, with a 6-colour ink set consisting of CMYK, orange

• Fast setup for short-to-medium runs

and waste. Cast-coated, machine-coated,

FAST FACT

uncoated, film, clear film and metallised paper are some of the substrates on which

Epson SurePress label presses

these presses can deliver beautiful results.

achieve more than 90% of Pantone

This means you can produce wine, craft beer

colours, delivering exceptional colour

and spirits labels, health and beauty labels,

consistency and precise matching with

pharmaceutical and healthcare labels, and

minimal setup time — ideal for short-to-

many more.

medium label runs across wine, spirits, health, beauty, and pharmaceutical markets.

This happens in the blink of an eye, with minimal setup and preparation time, making it ideal for short to medium runs. Variable data can also be added to your labels with these digital presses, allowing you to personalise labels for

28 JULY 2026 | FOOD REVIEW

Altron Documents Solutions – www.documentsolutions.altron.com

Images: Supplied by Altron Document Solutions

C

rowded shelves mean your product

EVENT

FOOD REVIEW | JULY 2026

29

LABELLING

Uniting global scale with shrink sleeve expertise CCL Industries announces closing of Sleever international acquisition, strengthening global sleeve and film capabilities.

C

CL Label (“the Company”), a world leader in specialty label, security and packaging solutions, today

announced the closing of its acquisition of Sleever International Company SA, its subsidiaries, and related companies (“Sleever”). Sleever is a privately owned global manufacturer of shrink sleeve labels, extruded films, and application equipment serving consumer packaged goods and healthcare customers.

Following the closing, Sleever’s label and film businesses will be rebranded as CCL Label and Innovia Films, respectively. vanced application equipment and high-end

will continue to operate under the Sleever

decoration services.

name, preserving its strong reputation in machinery and engineering.

• Greater technical support and engineering depth, with expanded global teams providing end-to-end expertise from material

VALUE FOR CUSTOMERS

science to application equipment.

The acquisition significantly expands CCL’s

"Bringing Sleever into the CCL family significantly strengthens our ability to serve customers in the sleeve and film markets."

tomers across consumer-packaged goods,

WHAT THE SLEEVER ACQUISITION MEANS FOR CUSTOMERS

food & beverage, beauty, home care, and

CCL Industries' integration of Sleever

LEADERSHIP COMMENTARY

International delivers a range of imme-

Günther Birkner, president of CCL Label’s

diate and long-term benefits across the

food & beverage sector and Innovia Films,

global footprint and technical capabilities in the growing sleeve and film segments. Cus-

healthcare markets will benefit from: • Broader global supply coverage, with Sleever’s 11 manufacturing sites joining CCL’s worldwide network to improve supply chain resilience, shorten lead times, and enhance business continuity.

• A more comprehensive portfolio of sustainable materials, including recy-

supply chain: • Greater supply resilience — Broader global footprint means shorter lead times and stronger business continuity • Expanded sustainable materials — A

who will assume overall responsibility for the acquisition, commented: “Bringing Sleever into the CCL family significantly strengthens our ability to serve customers in the sleeve and film markets. By combining Sleever’s deep expertise in

cling-friendly and low-impact sleeve solu-

wider portfolio of recycling-friendly and

tions, advanced films, and energy-efficient

low-impact sleeve and film solutions

application systems that support custom-

• Energy-efficient application systems

portfolio, we are creating a more resilient,

— Advanced machinery designed to

innovative, and further customer-focused

support customers' environmental

platform. This acquisition allows us to

commitments

offer broader sustainable solutions,

ers’ environmental commitments.

• Stronger innovation capabilities, combining CCL’s and Sleever’s R&D strengths to accelerate development of next-generation sleeve formats, improved recyclability technologies, and high-performance films.

• Integrated decoration and application expertise, enabling customers to achieve premium shelf impact, reduce waste, and improve operational efficiency through ad-

30 JULY 2026 | FOOD REVIEW

shrink sleeve technology and application equipment with CCL’s global scale and

• Combined R&D power — Joint techni-

enhanced technical support, and greater

cal teams accelerating next-gen sleeve

supply security—benefits that will help

formats and recyclability technologies

our customers compete and grow in their

• End-to-end expertise — Integrated decoration, application, and material science support from a single partner.

markets.”

CCL - www.cclind.com Sleever International - www.sleever.com

Images: Supplied by CCL

Sleever’s application equipment business

T I M E T O S TA N D O U T

LABELLING

Strategic investment powers packaging

The MIRAFLEX || installation at SIYAKA's Dube Trade port facility is part of a broader investment initiative that includes converting equipment, virtual workflow systems, and workforce skill.

A

dditional strategic investments

STRATEGIC PARTNERSHIP WITH W&H

with technological advancements in future

reaffirming its leadership in the

Partnering with Windmöller & Hölscher’s

proof packaging.

flexible packaging sector, SIYAKA

(W&H) was an easy decision for SIYAKA as

“The new MIRAFLEX || investment is part

has made a landmark investment in

the W&H brand shares core business prin-

of a broader investment initiative at SIYAKA,

Windmöller & Hölscher’s (W&H’s) flagship

ciples, focusing on high quality standards,

which includes converting and finishing

MIRAFLEX || Central Impression (CI)

operational efficiencies, world-class tech-

equipment, expanding virtual workflow sys-

flexographic printing press—a machine

nologies and value engineered solutions.

tems, and enhancing workforce skill.” says

world-renowned for precision, efficiency,

The MIRAFLEX || was exclusively selected

Mikhail Lutchman, COO (Chief Operation

and future-ready packaging innovation.

for its proven capability to deliver on both

Officer) of SIYAKA.

This investment is far more than a phased

quality and efficiency metrics critical to

“This installation represents the next

equipment installation —it's a deliberate

modern packaging requirements. Its versa-

chapter in SIYAKA’s growth strategy; by

strategic leap. At SIYAKA’s new Dube

tility across substrates and unmatched print

embedding this industry-leading technology

Trade port facility the latest MIRAFLEX

quality making it ideal for serving SIYAKA’s

into our operations, we’re not just investing

|| amongst an already state-of-the-art

high-end client base. As packaging demands

in conversion capabilities—we’re providing

line-up of converting equipment, SIYAKA

continue to evolve—driven by brand differ-

solutions for traditional market challenges,

is positioning itself at the intersection of

entiation, regulatory compliance, and con-

with a futuristic packaging ecosystem”,

operational excellence and supply chain

sumer expectations—SIYAKA's investments

he adds. In an increasingly dynamic and

optimization, ensuring maximum synergy

sends a profound message: “The Future, We

demanding packaging landscape.

across its operational realm and bespoke

are already Present.” The MIRAFLEX || is not

client experiences.

only an industry benchmark; it’s engineered

32 JULY 2026 | FOOD REVIEW

Siyaka – www.siyaka.net

printers and converters of shrink sleeves & flexible packaging

Through an innovative and out of the box approach to our clients’ needs, we are not only willing, but also able to provide practical and efficient cost-saving solutions to most printing and packaging challenges. A pioneering narrow web flexographic printer, ISW specializes in, while not confined to, the manufacturing of highly decorative and complex shrink sleeves, self-adhesive and wraparound labels, and various forms of flexible packaging. By working closely with local and international suppliers, and utilising specially developed in-house processes a multitude of innovative finishes including the likes of thermochromic, glow in the dark, domed, holographic and high lustre metallics along with specialised multi-perforation solutions for promotional items are achieved.

With the manufacturing plant consisting of 10-colour and eight-colour MPS EPW560’s and a full complement of the latest offerings in finishing equipment for the conversion and inspection of our products, ISW maintains the highest level of quality and is one of only a handful of narrow web printers capable of producing wide lay flat shrink sleeves, achieving a L/F of 276mm from a printed web width of 575mm. By offering assistance and advice with every step from concept to design, production and application; we are there to ensure our clients achieve their desired vision efficiently, affordably and consistently.

www.iswshrink.co.za 16 Edendale Rd West Eastleigh, Edenvale.

Tel: (011) 609 1488 Fax: 086 515 7409 Email: sales@iswshrink.co.za 2019/279539/07 VAT Reg 4870259860

LABELLING

Smart packaging is now a strategic business tool Food packaging is transforming fast. VR Print is helping manufacturers embrace digital, traceable and sustainable solutions — empowering those who act today to lead the market tomorrow.

the next generation of food packaging.

most significant transformations the

Increasing production costs, retailer

FROM INFORMATION TO CONVERSATION

expectations, sustainability commitments,

Artificial Intelligence is expected to become

shorter product life cycles and changing

another major driver of packaging innovation.

consumer behaviour are reshaping how

For many years, packaging has simply dis-

food products are packaged, identified

played information. Increasingly, it will become

and presented. As a result, packaging is no

the starting point of an intelligent conversa-

longer simply about protecting a product

tion between brands and consumers. Rather

or displaying a brand. It is becoming a

than directing consumers to a static website,

strategic business tool capable of improving

AI-powered conversational packaging has the

manufacturing efficiency, reducing costs,

potential to answer questions about ingre-

strengthening consumer trust and creating

dients, allergens, nutritional values, product

competitive advantage.

origin, recipes, storage recommendations,

industry has experienced in decades.

authenticity, recalls and recycling instructions,

PREPARING FOR GS1 SUNRISE 2027

providing information specific to the product

One of the most significant developments

in the consumer's hands.

currently facing the food industry is GS1 Sunrise 2027.

This creates new opportunities for food manufacturers to improve transparency,

In our experience, many manufacturers

strengthen consumer confidence, build

still underestimate what this transition in-

brand loyalty and gain valuable insights

volves. It is often viewed as simply replacing

into how products are purchased and used.

a traditional barcode with a QR code, when it

Sustainability remains one of the industry's

represents a fundamental shift in how prod-

biggest priorities, but we believe the conver-

ucts communicate throughout the supply

sation is beginning to change. Rather than

chain and with consumers. Preparing for GS1

asking how packaging can become more

Sunrise 2027 requires considerably more

sustainable, manufacturers are increasingly

than updating artwork. Manufacturers need

asking whether every packaging component

to consider print quality, code verification,

is still necessary.

variable data, digital content, authentication, traceability and how connected packaging

BANDING CHANGES THE GAME

will support future consumer engagement.

Many food products continue to rely on

The businesses that begin preparing now

cardboard sleeves, paperboard wraps,

are likely to be in a far stronger position than

printed lidding, separate weigh-price labels,

those waiting until retailer or customer re-

promotional neck tags and other

quirements make the transition unavoidable.

secondary packaging that

We are already helping food manufacturers

increases material consump-

prepare through GS1 Digital

tion, adds manu-

Link-compatible QR codes and

facturing com-

Scantrust® secure QR technol-

plexity and is often

ogy, enabling brands to com-

discarded shortly

bine product authentication,

after purchase. In our

traceability and consumer en-

view, every packaging

gagement within a single intelli-

component should justify

gent QR code while preparing for

its place on the pack. One of

34 JULY 2026 | FOOD REVIEW

"Packaging is no longer a cost. For forward-thinking manufacturers, it is a competitive advantage." the most exciting developments we are seeing is Labelling by Banding®. Rather than applying a conventional self-adhesive label or relying on unnecessary secondary packaging, a narrow-printed paper or mono-material film band is automatically wrapped around the product, sealed and cut in a single automated operation.

The printed band provides branding, product identification and traceability while allowing consumers to see significantly more of the product they are purchasing. It can reduce material consumption, eliminate adhesives and release liners, simplify recycling and lower packaging costs, while creating a cleaner, more modern shelf presentation.

Consumers buy food with their eyes first.

Allowing them to see more of the product, rather than hiding it behind unnecessary packaging, can become a significant commercial advantage.

We recently worked with Gen4Foods, a South African manufacturer of ready-toeat meat products, to implement Labelling

by Banding® on selected Vienna multipacks. Three individual retail packs are automatically bundled into a single promotional pack using a printed band, eliminating the need for conventional secondary packaging.

VR Print - www. vrprint.co.za

Images: Supplied by VR Print

F

ood packaging is undergoing one of the

LABELLING

Intellectual property protects food industry innovation Candidate Patent Attorney Stellar Frisby from Hahn & Hahn explores how intellectual property rights protect every aspect of food production innovation.

I

magine cooking a perfect, fluffy free-range egg omelette in your trusty non-stick pan. Following

the recipe of your favourite chef, you add a knob of butter to the pan and crack in three eggs, whisking vigorously. Once the eggs are almost cooked, you grate in a generous helping of Parmigiano Reggiano before folding the omelette, garnishing with radish microgreens and serving with a slice of buttered sourdough toast and a hot almond-milk latte.

Looking down at the mug and plate from a food industry perspective, we would tend to think of food chemistry, microbiology, processing techniques, nutrition and sensory

Rohwedder in 1928, transformed commercial

analysis, without realising the intellectual

baking forever. Without it, you may still be

the world-renowned Rooibos tea. GIs safe-

property (IP) rights that linger behind each

slicing your bread at home and “the best thing

guard cultural heritage and food quality linked

component. Now, imagine each item on your

since sliced bread” might never have become

to specific origins.

breakfast table as a piece of intellectual

a phrase at all!

property (IP). IP rights protect not only the ingredients themselves, but the formulations,

GIs and protects some of its own, for example

Trade Secrets – Your secret’s safe with me: At what temperature and time com-

DESIGNS – IS IT A BIRD? IS IT A PLANE? NO, IT’S A TOASTER!

bination was the coffee roasted to give

processes, and reputations that go along with them. Here’s how IP play a role in your

The toaster’s smooth curves, sleek aesthetic,

emulsifiers and stabilisers were added to

breakfast, and why it should matter to all food

and unique shape, almost reminiscent of a

enhance the homogenisation of the almond

industry professionals

well-designed sports car, give it a distinc-

milk? If this knowledge gives your company

tive, eye-catching presence on your kitchen

a competitive edge and it’s kept secret, it

PATENTS – THE BEST THING SINCE SLICED BREAD

counter and may be protected as a registered

may qualify as a trade secret.

Your trusty frying pan may be coated with a

appearance of an article, including its shape,

COPYRIGHT – ALL RIGHTS RESERVED

handy non-stick surface that allows the ome-

configuration, ornamentation, and pattern.

The beautifully illustrated recipe book sit-

lette to seamlessly glide out of the pan and

Trademarks – What’s in a name? The

ting open beside your stove is protected by

it that perfect chocolaty aroma? What

design. Registered designs protect the visual

onto your plate. Inventions such as composi-

butter's brand name, logo, and slogan may be

copyright. In South Africa, original literary

tions or manufacturing processes which help

protected by trademarks. A trademark helps

and artistic works are protected automati-

solve problems (such as omelettes sticking

consumers easily identify your brand which

cally when recorded in material form. This

to the bottom of pans) may be protected by

can develop your reputation and consumer

means the wording, layout and any accom-

patents. To be patented in South Africa, in-

trust, while also helping to prevent confusion

panying illustrations or photographs can-

ventions must be new, inventive, and capable

in the market.

not be copied, even if the ingredients are

of industrial application. Patents help protect

Geographical indications– Who moved

the research and development that goes into

my cheese? Only cheese made in specified

new products, such as cookware, ingredients,

regions of Italy using traditional methods

with me: The delicate, red, peppery micro-

or processing methods, by excluding others

may be labelled Parmigiano Reggiano. This

greens garnishing your plate may be the

from exploiting the invention without permis-

is known as a Geographical Indication (GI).

result of years of selective breeding. Plant

sion. A patentee may also choose to license

South Africa recognises certain international

Breeders' Rights (PBRs) protect new plant

their patents to earn royalties, which can be a valuable revenue stream and may facilitate the reaching of wider markets. Patents not only reward inventors; they drive technological advancement by encouraging innovation and sharing knowledge. For example, the first patent for a machine that sliced and packaged bread, granted to Otto Frederick

36 JULY 2026 | FOOD REVIEW

"The first patent for a machine that sliced and packaged bread... transformed commercial baking forever"

as common as eggs, butter, and cheese.

Plant breeders’ rights – Your secret’s safe

varieties if they are distinct, uniform, and stable. In South Africa, PBRs are crucial for innovation in agriculture and give breeders exclusive rights to produce and sell their varieties.

Hahn & Hahn - www.sapat.co.za

A L

W

“ARE YOUR LAWYERS ENGINEERS TOO? WE ARE ™.

Our Lawyers who are Engineers and Scientists too understand your complex legal and regulatory matters which require an understanding of the technical subject matter and a firm grasp of the law.

As IP attorneys we can protect your valuable inventions and brands through patent and trade mark applications drafted by patent attorneys who understand your specific technical field.

So ask yourself, should your Lawyers be Engineers and Scientists too?”

www.hahn.co.za

Janusz F. Luterek for: Hahn & Hahn Inc, Intellectual Property Practitioners, Reg. No. 98/22644/21 Directors: V C Williams, J F Luterek, PCR Venter, C Michael, C Berndt, V Lawrance, Y Ra Physical Address: 222 Richard Street, Hatfield, Pretoria, South Africa • Postal Address: PO Box 13575, Hatfield, 0028, RSA Docex: 219, Pretoria • Tel: (27) (12) 342 1774 • Fax: (27) (12) 342 3027 • 430 7637 • Email: hahn@hahn.co.za

LABELLING

Vital testing for food compliance

MLS Laboratories provides ISO/IEC 17025-accredited nutritional testing services to help ensure food products comply with South African health regulations while supporting critical product development deadlines.

N

utritional information plays an

in an ISO/IEC 17025-accredited laboratory.

sodium, moisture, ash, fibre and cholesterol.

important role in consumers' right

Whether testing is required for regulatory

Additional chemical analyses include afla-

to know and their ability to make

compliance or new product development, our

toxins, antibiotic residues, pesticide residues

informed lifestyle choices. In South Africa,

accredited laboratory services provide accu-

and free fatty acids (FFA).

nutritional labelling is regulated by the

rate, reliable results to support your nutri-

Department of Health under the Foodstuffs,

tional testing requirements. Fast turnaround

Cosmetics and Disinfectants Act and

times are a priority, helping our clients meet

Regulation R.146.

critical deadlines for new product launches,

These regulations help prevent misleading

label updates and printing schedules. Our

claims, such as "fat-free water" or "choles-

testing services include nutritional param-

terol-free vegetable oil", while ensuring that

eters commonly required for labelling, such

claims relating to potential health bene-

as protein, total fat, carbohydrates, sugars,

fits—such as "high in dietary fibre" or "low in

"Regulations prevent misleading claims while ensuring health benefits are supported by appropriate data."

sugar"—are supported by appropriate data.

ACCREDITED TESTING: SPEED MEETS PRECISION MLS Laboratories supports regulatory compliance by conducting nutritional testing

Buhler half .indd 1

38 JULY 2026 | FOOD REVIEW

OUR STORY MLS is a SANAS-accredited laboratory that has been operating as part of the LTL Group of Companies for more than 10 years. Our methods enable us to submit preliminary results within 48 hours and final reports within five working days. We have highly qualified and experienced scientists and laboratory analysts. We can assist you at all stages of analysis, from sample submission through to final reporting.

MLS Laboratories – www.mlslabs.co.za

2026/07/13 14:30

Rotary filling equipment Inline pump filling equipment

Round bottle labelling

Gravity filling equipment

Entry level filling equipment

Front and back labelling

Pharmaceutical labelling & coding

FOOD PROCESSING TECH

Perfect fit for hygienic applications With over eight million installations worldwide, the Endress+Hauser Liquiphant has redefined industrial level detection. Now, the FTL63 brings that trusted vibronic precision to the most demanding hygienic environments.

T

he Liquiphant has been installed more than eight million times worldwide.

Developed as a new measuring

principle for customer challenges in the 1980s, it is considered the most reliable and safe point level detector in industrial plants.

The latest generation of devices is ready for Industry 4.0 and, with the Liquiphant FTL63, ideally suited for applications with hygienic requirements.

At the end of the 1970s, Georg H. Endress asked his developers for an all-metal and thus permanently sealed sensor, that would

and safe limit switch. Whether utilised for

"The completely welded sensor concept guarantees cleanability in the process, ensuring efficient and nearly maintenance-free operation."

overfill or dry-run protection, the Liquiphant

for pump monitoring in the cleaning system

without adjustment to different media. It quickly became clear that the capacitive and conductive probes used until then could not fully meet these requirements. This was the birth of a new measuring principle: vibronics. Within a very short time, this new technology became the best-seller from Endress+Hauser and to this day the vibrating metal fork is known as the most reliable

performs many tasks in process automation.

But even the best measuring principles must bow to digital change. It was time to equip the sensor, which has proven itself a million times over, for the tasks of tomorrow.

of fermentation tanks for beer production and overfill protection in the concentrate tank in fruit juice production. In all these applications, the outstanding technology

works reliably in all pumpable liquids the same time, the Liquiphant FTL63 is ideally suited for use in hygienic applications.

The all-metal sensor meets the highest requirements for robustness as well as hygienic design (3-A certified and ASMEBPE compliant), making the device reliable and nearly maintenance-free in operation.

The completely welded sensor concept guarantees cleanability in the process (CIP/ SIP) and thus ensures efficient operation.

The point level switch can be put into operation in a few minutes without adjustment to the respective medium. The Liquiphant FTL63 switches reliably even where other measuring principles reach their limits, e.g. due to changes in conductivity or dielectric

FTL63 KEY BENEFITS

constant, build-up, foam, turbulence or air

all-rounder in all pumpable liquids for point

• Universal use in all pumpable liquids

bubbles. The technology of the Liquiphant is

level detection. The Liquiphant FTL62 scores

without adjustment to the media

therefore ideal for replacing float switches,

with its coatings when used in aggressive

• Easy commissioning (Plug and Play)

capacitive or optical sensors, and meets the

liquids. At high process temperatures of

• High process and product safety thanks

current requirements for Industry 4.0.

up to 280 °C, the Liquiphant FTL64 is

to certified hygienic design (3-A, EHEDG,

The Liquiphant FTL51B can be used as an

the preferred measuring instrument due

ASME BPE)

DIGITAL POTENTIAL

to a special high-temperature design.

• Proven material compliance and tracea-

Migration to Industry 4.0 requires sensors

The portfolio is now completed with the

bility (e.g. EC1935/2004, FDA und cGMP)

that provide relevant data to trigger process

Liquiphant FTL63 - the perfect choice for

• Continuous diagnostics as well as tracea-

optimisation and efficiency gains. In the

the Food and Beverage and Life Sciences

ble and documented on-demand verifica-

Technology Roadmap: "Process Sensors

industries due to its hygienic design.

tion without process interruption thanks

4.0", NAMUR calls for an additional, mobile

to Heartbeat Technology

way of communicating with the sensor.

EXPERTISE IN HYGIENIC APPLICATIONS

• Minimised maintenance effort: function

This information is used for predictive

test via test button or magnetic pin

maintenance and process optimisations.

The Liquiphant FTL63 is used for point level

• Intuitive operation via Bluetooth® Tech-

Furthermore, additional product information,

detection in process and storage tanks, as

nology as well as optical process status

such as manuals or certificates, is available

well as in pipelines supports a wide range of

indication via LED module

online on site at any time..

typical use cases. These include empty level

• Efficient operation due to cleanability in

detection in milk tanks, dry-run protection

the process - CIP/SIP

40 JULY 2026 | FOOD REVIEW

Endress & Hauser – www.endress.com

Image: Supplied by Edress & Hauser

switch reliably and trouble-free everywhere

Process improvement Process improvement is improvingquality qualitywhile while is improving reducing operationalcosts. costs. reducing operational Constant demand for consistency in product quality and taste

Constant demand consistency in product quality and makes Food &for Beverage a demanding industry.

With ourtaste makescomprehensive Food & Beverage a demanding industry.

With our portfolio of instruments, industry expertise and accredited calibration services we ensure plant availability, comprehensive portfolio of instruments, industry expertise resource conservation and repeatability in processing with and accredited calibration services we ensure plant availability, traceable compliance. resource conservation and repeatability in processing with traceable compliance.

Do you want to learn more? za.endress.com/food-beverage

Do you want to learn more? za.endress.com/food-beverage

BEVERAGE INNOVATIONS

The prebiotic fibre quietly transforming functional beverage innovation Galam's GoFos is redefining prebiotic nutrition in functional beverages — delivering gut health, cleanlabel credentials, and superior taste masking in one ingredient. Proudly distributed by CJP Chemicals.

prebiotic fibre developed by Galam, a global

"At just 2 kcal per gram and 30% the sweetness of sugar, GoFos proves that functional and delicious are never mutually exclusive."

leader with over 80 years of experience in

GoFos is a non-digestible fibre that passes

refining nature's raw materials.

through the stomach and small intestine

landscape, the "health-conscious consumer" is no longer a niche

demographic—they are the market driver.

As manufacturers pivot to meet demands for lower sugar, higher fibre, and functional benefits, the search for ingredients that offer both nutritional power and technical ease has intensified. Enter GoFos, a high-purity

For beverage formulators, GoFos rep-

unchanged until it reaches the colon.

resents a multi-functional tool capable

There, it acts as a selective fuel for benefi-

of transforming a standard drink into a

cial gut bacteria, specifically Bifidobacteria

health-promoting powerhouse without com-

and Lactobacilli. Remarkably, it achieves a

promising on taste or clarity.

prebiotic effect at low doses, with a bifidogenic threshold of just 2.5 grams per day.

WHAT IS GOFOS?

2. Sugar and calorie reduction: In the fight

At its core, GoFos is a short-chain fructo-ol-

against the "sugar tax" and rising obesity

igosaccharide (sc-FOS), a sweet, tasty, and

rates, GoFos offers a compelling solution.

highly soluble prebiotic fibre. While some

It has a low caloric value of only 2 kcal/g—

fibres are extracted through mechanical

half that of sucrose. Because it possesses

means, GoFos is produced via a proprietary

approximately 30% of the sweetening power

enzymatic process from beet sugar. This pro-

of sugar, it allows manufacturers to reduce

cess mimics nature, resulting in a high-pu-

sugar content while maintaining a "clean

rity (95%) ingredient composed of specific

sweet taste" profile with no bitter aftertaste.

molecules: 1-kestose (GF2), nystose (GF3), and fructofuranosyl nystose (GF4).

Unlike longer-chain fibres like inulin, the

3 Blood sugar management: For the growing diabetic and pre-diabetic population, GoFos is a game-changer. It has a very

short-chain structure of GoFos makes it

low glycaemic index of approximately 8,

exceptionally functional in liquid applica-

meaning it does not cause the sharp spikes

tions. It is available in both white spray-

in blood glucose typically associated with

dried powder and pale-yellow liquid forms,

sweetened beverages.

ensuring it can be integrated into a variety of production workflows.

IMPORTANT FORMULATION NOTE While robust, formulators should be aware

THE NUTRITIONAL "TRIPLE THREAT"

that GoFos (sc-FOS) can break down into

When a brand chooses to incorporate GoFos

sugar when exposed to low pH (below 4.0)

into a beverage, they aren't just adding a

combined with high temperatures. This

"buzzword" ingredient; they are providing

makes it most stable in neutral or moderately

documented physiological benefits:

acidic beverages and those not subject to

1. F iber enrichment and prebiotic power:

extreme heat for extended periods.

42 JULY 2026 | FOOD REVIEW

FORMULATION ADVANTAGES IN BEVERAGE PRODUCTION The technical challenges of reformulating beverages—such as maintaining mouthfeel, flavour, and clarity—are often where R&D teams struggle. GoFos is designed to solve these specific hurdles.

• Superior solubility: One of the most significant benefits for beverage production is that GoFos is highly soluble. This ensures that even at high concentrations, the beverage remains clear and free of grit or sedimentation, a common issue with other fibre sources.

• Synergy with sweeteners: Many beverages today rely on high-intensity sweeteners like Stevia, Sucralose, or Acesulfame K to keep calories low. However, these often come with lingering offnotes. GoFos exhibits a synergistic effect with these sweeteners, helping to mask their aftertaste and providing a more rounded, sucrose-like sweetness.

• Flavour enhancement: Beyond just sweetening, GoFos acts as a flavour carrier. It has been shown to improve and enhance fruit, vanilla, and chocolate flavours, making it ideal for everything from fruit juices to protein shakes and meal replacements.

• Mouthfeel and texture: Reducing sugar often results in a "thin" or "watery" mouthfeel. GoFos provides the bulking properties necessary to restore the body and viscosity of a beverage, ensuring a satisfying sensory experience for the consumer.

CJP Chemicals – www.cjpchemicals.co.za Galam Group - www.galamgroup.com

Images: Supplied by Firefly Adobe

I

n the modern food and beverage

BEVERAGE INNOVATIONS

Reinventing carbonated soft drinks Renovate the core, innovate at the edge: why the next growth chapter for CSDs depends on taste and mouthfeel optimisation, credible functionality and application-ready development.

A

ccording to Ekaterina Kuznetsova,

billion by 2029, corresponding to a CAGR

sugar taxes and health-aware consumers.

Global Team lead Product

of 11 percent. At the same time, these

Yet the technical and commercial risk is high

Management Taste Modulation;

beverages have moved from start-up shelves

because consumers notice even small changes

Tina Nikolai, Senior Market Segment

into major beverage portfolios. The numbers

in iconic products. Sugar does far more than

Manager Soft Drinks; Marlisa Quiskamp,

for digestive health carbonates illustrate

sweeten; it contributes to body, aroma release,

Global Product Manager Health; and Dr.

the opportunity for brands: Consumers are

acidity balance and overall satisfaction.

Katrin Schütz, Global Head of Market

actively seeking healthier sodas, provided

New CSD platforms, by contrast,

Segment Beverages, Döhler. Carbonated

they still taste like rewarding soft drinks and

offer stronger value and brand-building

soft drinks have always been built on a

not like supplements.

opportunities. They can address new target groups, occasions and price points:

clear promise: refreshment, fizz, sweetness and familiar flavour pleasure. That promise

PORTFOLIO STRATEGY

from prebiotic refreshment and natural

remains essential. What is changing is the

The strategic question is not whether to

energy to adult aperitif-style soft drinks. In

expectation around it. Consumers still want

reformulate existing CSDs or create new

addition, they require education, discipline

enjoyable soda, but with less sugar, a more

concepts. Most portfolios need both.

in using claims and a clear story. Packaging

natural taste and added benefits such as

Reformulating established CSDs, especially

is also part of the concept. Cans are a

digestive wellness, energy, hydration or

through sugar reduction, represents the

popular choice: they are strong for modern

immunity support. Around the world, this

largest volume opportunity. Pressure is

functional sodas because they support

space is described as modern soda, better-

increasing worldwide, driven by regulation,

single-serve portion control, fast chilling and on-the-go consumption. They also

for-you soda, functional soda, prebiotic soda, adult soft drinks or next-generation functional carbonates.

DID YOU KNOW?

provide a contemporary design canvas, shelf differentiation and premium potential in

For beverage manufacturers, this is more

Digestive health carbonates have

than a new label. It changes the development

made the leap from niche start-

logic. Digestive health carbonates are one

up shelves into major mainstream

example of how healthier carbonates are

beverage portfolios — signalling that

the edge: protect high-volume products

gaining commercial relevance. Euromonitor

better-for-you sodas are no longer a

through carefully managed reformulation

estimates the global market at USD 1.1 billion

trend, but a commercial reality.

while using new functional platforms to

in 2025 and projects it to reach USD 1.8

44 JULY 2026 | FOOD REVIEW

smaller formats.

The most resilient approach is therefore to renovate the core and innovate at

explore future growth.

BEVERAGE INNOVATIONS

TASTE AS SENSORY ARCHITECTURE Taste remains non-negotiable. A health claim may create trial, but repeat purchase is driven by enjoyment. Successful concepts align flavour, sweetness, acidity, carbonation and mouthfeel with the intended benefit, packaging format, price point and brand story. If too many benefits are loaded into one can, credibility declines. Focused concepts are stronger than overextended wellness narratives. This is also changing how manufacturers work with ingredient partners.

Five years ago, many CSD briefs centred on sugar reduction, new flavours or line extensions. Today, they more often start with a complete concept: consumer, occasion, claim,

"Sugar does far more than sweeten; it contributes to body, aroma release, acidity balance and overall satisfaction.

The technical and commercial risk is high because consumers notice even small changes in iconic products."

sweetening system, packaging, scalability

DÖHLER AT A GLANCE Döhler is a global producer of natural ingredients, ingredient systems and integrated solutions for the food, beverage and nutrition industries.

• P resent in 160+ countries • 5 0+ production sites worldwide • 75 offices and application centres globally • M ore than 10 000 employees, including approximately 1 000 in R&D

Blended sweetening systems are increasingly important, combining high-

and shelf life. Manufacturers no longer need

can become thinner, sharper and less

intensity sweeteners, natural options

ingredients only. They need application-ready

rounded. High-intensity sweeteners may

where permitted, polyols or other bulking

solutions that help move from idea to launch

bring bitterness, metallic notes or lingering

tools depending on regional legislation

faster and with lower risk, supported by market

sweetness. Carbonation further intensifies

and label targets. Masking and mouthfeel-

insight, concept development, application

the challenge because it lifts freshness but

modulating flavour systems can reduce

expertise, regulatory guidance, scale-up and

can also suppress perceived sweetness.

off-notes and rebuild the rounded profile

shelf-life validation.

Taste modulation therefore must address

consumers associate with classic CSDs.

the full sensory architecture: sweetness

The goal is not to copy sugar analytically,

demanding formulation tasks in CSDs. When

onset, peak and decay, aftertaste, aroma

but to recreate a satisfying drinking

sugar is reduced or replaced, beverages

impact and mouthfeel.

experience.

Sugar reduction is one of the most

Reinventing Carbonated Soft Drinks

Great taste. Less sugar.

Added health benefits.

Learn more:

Döhler combines natural ingredients, science-based innovation, application expertise and integrated solutions to support your next successful CSD launch.

Reformulate with us!

FOOD REVIEW | JULY 2026

45

BEVERAGE INNOVATIONS

CREDIBLE FUNCTIONALITY Functionality adds another layer of complexity. Prebiotic and fibre-enriched sodas are attracting attention because they connect with digestive health and overall wellbeing interest and the fibre gap. Energy, focus, hydration and immunity-supporting carbonates are also relevant, often built around vitamins, minerals, electrolytes, botanicals or caffeine from natural

"Consumers are actively seeking healthier sodas, provided they still taste like rewarding soft drinks and not like supplements."

sources like Guarana. Protein carbonates are expanding from sports nutrition into the refreshment category, though they still require careful formulation to ensure appealing taste, clarity and stability.

Whatever the benefit, functionality must be credible in the finished beverage.

Ingredients need meaningful dosages, shelflife stability and a good fit with the sensory profile. Manufacturers must distinguish between general wellness positioning and authorised nutrition or health claims.

Messages such as low sugar, no added sugar, high in fibre, with vitamins or natural flavours are powerful when they are simple, compliant and easy to decode.

Flavour is the bridge between health and indulgence. Strong concepts often combine nostalgia with sophistication: cola, orange, lemon-lime, red fruits and tropical flavours on one side; yuzu, ginger, elderflower,

FAST FACT

hibiscus, spices, tea notes and adult bitter profiles on the other. Botanical-inspired flavours can support a more natural, grown-up image. Thoughtful integration with functional plant extracts, supported by flavour creation and taste modulation, maintains a clean, refreshing taste while uniting health-driven expectations with an emotional connection to functional benefits.

OUTLOOK The next phase of CSD growth will be won neither by health claims nor by conventional reformulation alone.

Manufacturers entering next-generation functional carbonates need a consumerfirst, concept-led and application-ready mindset: start with taste and enjoyment as non-negotiable; anchor functionality in simple, credible benefits; think in complete platforms rather than single SKUs; and work with partners who can connect

carbonates market is valued at USD

consumer needs with industrial reality.

1.1 billion in 2025 and is projected

The practical formula is clear: renovate

compound annual growth rate of 11%, according to Euromonitor.

46 JULY 2026 | FOOD REVIEW

Döhler is a global producer, marketer and provider of technology-driven natural ingredients, ingredient systems and integrated solutions for the global food, beverage and life science & nutrition industry. Döhler is all about mastering sensory experience and nutritional performance. Being sustainable by nature, Döhler helps to nourish the world better: Good for people – Good for planet.®

The global digestive health

to reach USD 1.8 billion by 2029 — a

OUR STORY

the core, innovate at the edge and make every healthier soda taste like a product

Döhler’s ingredients are derived from natural raw materials. The comprehensive product portfolio of natural ingredients ranges from natural flavours, natural colours, natural health ingredients, a broad range of plant-based ingredients to ingredient systems and end-to-end solutions.

With more than 50 production sites, 75 offices and application centres, Döhler creates value for customers in over 160 countries. More than 10,000 dedicated employees, including 1,000 people in R&D, focused on science, technology and innovation are committed to making Döhler’s customers successful.

“WE BRING IDEAS TO LIFE.” describes Döhler’s integrated and entrepreneurial approach to innovation and value creation.

Smart ideas have a way of becoming great products. This also includes innovation services, market intelligence, advice on food safety and microbiology as well as sensory & consumer science. Döhler runs its own venture unit with more than 100 active ventures.

Döhler also partners with the scientific community through its own Future of Nutrition and Longevity Institute (FNL Institute).

consumers want to drink again.

Döhler – www.doehler.co.za

BEVERAGE INNOVATIONS

NiHTEK launches an allergenfree protein ingredient Chempure’s NiHPRO®Bev is a breakthrough in functional and medical beverage protein.

I

and wellness markets.

"Built on five years of proprietary and patentpending R&D and one year of beveragespecific refinement, NiHPRO®Bev is redefining what's possible for protein formulation."

NIHPRO®BEV

protein synthesis, and L-arginine, at levels

Unlike conventional dairy or plant-based

four times higher than most dairy

PRO®Family of innovative branded ingredi-

proteins, NiHPRO®Bev is 100% free from al-

or non-dairy proteins. This

ents exclusive to NiHTEK®, which includes

lergens, including dairy, soy, gluten, lactose,

makes it particu-

and nuts. It’s also zero FODMAP, making

larly effective for

and food applications)

it exceptionally easy to digest—ideal for

vascular support,

and the soon-to-launch

consumers with IBS, Crohn’s, or other diges-

immune recovery,

NiHPRO®Puffs (for

tive sensitivities, and for medical patients

and tissue repair,

high-protein, low-carb

recovering from surgery or illness.

significant for

snacks).

What sets NiHPRO®Bev apart is its ad-

athletes, aging

As demand surges

vanced hydrolysis and purification, deliver-

populations, and

for cleaner, medically

ing a fully soluble, smooth protein with no

those recovering

suitable, and stable-

bitterness, no grit, and no off-notes. While

from trauma or

priced protein sources,

it isn’t designed for clear protein waters,

surgery.

NiHPRO®Bev leads

n a market flooded with compromises, NiHTEK®, Nature’s Innovative Health Technologies, has unveiled a truly game-

changing innovation: NiHPRO®Bev—the world’s first hydrolysed, isolated, allergenfree, FODMAP-free protein ingredient explicitly designed for functional beverages and medical nutrition.

Built on five years of proprietary and patent-pending R&D and one year of beverage-specific refinement, NiHPRO®Bev is redefining what’s possible for protein formulation in the ready-to-drink (RTD), clinical,

apies for weight loss and metabolic health.

Patients on medications like semaglutide or tirzepatide often face appetite suppression, muscle loss, and protein deficiency. NiHPRO®Bev’s gentle digestion, clean taste, and muscle-sparing amino acid profile make it a perfect fit for GLP–1–compatible shakes and medical beverages.

From a manufacturing perspective, NiHPRO®Bev is stable across a wide pH range and can withstand UHT, pasteurisation, and retort processing. It is Halaal, Kosher, Non-GMO, and gluten-free, produced in HACCP-compliant facilities, and ready for

Images: Supplied by Chempure

global scale.

it performs flawlessly in shakes, fortified

NiHPRO®Bev is part of the growing NiH-

NiHPRO®Core (for powders

the way—offering unmatched versatility,

providing excellent mouthfeel and flavour

GENTLE DIGESTION

neutrality.

One of the most

performance.

From a nutritional standpoint, NiHPRO®Bev

compelling appli-

is a superior performer. It delivers a full

cations is in the

spectrum of essential amino acids. It is

growing field of

especially rich in leucine, critical for muscle

GLP-1-based ther-

drinks, and clinical beverage applications,

safety, and nutritional

Chempure – www.chempure.co.za

FOOD REVIEW | JULY 2026

47

INDUSTRY TALK

Advanced metal detection for heavy washdown areas

The CEIA THS/210-MBH9 is redefining contaminant control in wet meat processing environments — delivering cutting-edge detection technology, hygienic construction, and operator-focused design built for the demands of modern food production.

M

etal detection plays a critical role in meat and alternative meat processing — where maintaining

food safety often means balancing rigorous sanitation requirements with reliable contaminant detection. Frequent washdown procedures, demanding production conditions, and natural product variation can all impact inspection performance, making equipment design just as important MBH9 addresses these challenges through

FROM FRESH MEAT TO READY MEALS

housing and FDA-compliant materials. This

a combination of cutting-edge detection

Applications range from fresh and processed

sanitary design supports residue-free cleaning

technology, hygienic construction, and

meat products to poultry, seafood, meat-al-

and is engineered to withstand the high-pres-

operator-focused design. Engineered

ternatives, dairy products, and ready meals,

sure, high-temperature washdown procedures

specifically for wet processing environments,

where effective contaminant control and hy-

common in food processing facilities.

the system combines exceptional metal

gienic operation are essential. A key feature of

Developed over several years of research

detection performance with IP69K

the THS/210-MBH9 is its hygienic design. Built

and development, the rugged touchscreen

construction to support food safety and

for intensive washdown environments, the

interface was specifically engineered to pro-

production efficiency.

system is built with AISI 316L stainless steel

vide long-term reliability in harsh washdown

REACH AFRICA’S F&B MANUFACTURING DECISION-MAKERS

tions d Innova s an in Snacctkionery Confe

Photo

credit:

Shuttersto

ck.com

CONNECT WITH INDUSTRY LEADERS IN: • Processing technology • Functional ingredients • Packaging solutions • Product categories • Food safety & quality • Industry trends

Building 13 The Woodlands Office Park 20 Woodlands Drive Woodmead, Sandton 2146

SA_FoodReview www.facebook.com/FoodReview13

half H 3.indd 1

48 JULY 2026 | FOOD REVIEW

Flexible Foward Future g Packagin er Based Pow Plant -

FMA Q3

2024.indd

G ITY BAKIN S QUAL DIENT IER OF INGRE IOR SUPPLECTIONERY SUPER AND CONF

6 14:28

2024/08/2

1

For advertising enquiries, contact Càndida Giambò-Kruger +27 (0)71 438 1918 candida.giambo-kruger@media24.com To contribute editorially contact Kelebogile (Lebo) Nondzaba kelebogile.nondzaba@media24.com

2026/03/17 09:58

Image: Supplied by Heat and Control

as detection capability. The CEIA THS/210®-

INDUSTRY TALK

environments while maintaining intuitive

tor aperture. This allows processors to verify

inspection solutions for the food industry

operation. The interface allows faster startup,

detector performance automatically without

and the exclusive supplier of CEIA equip-

simplified product changeovers, and quick

interrupting production or conducting manual

ment throughout Australia, New Zealand,

access to inspection settings, helping oper-

test passes, helping simplify quality assurance

and Africa.

ators work more efficiently while reducing

procedures and minimise downtime.

OUR STORY

maintenance concerns often associated with equipment operating in wet environments.

FLEXIBLE, CONNECTED, FUTUREREADY

Established in 1950, Heat and Control is a

THE SCIENCE BEHIND SMARTER DETECTION

Additional detection modes enable the

that has built an extensive knowledge bank

THS/210-MBH9 to be optimised for wet

and developed a wealth of experience and

At the core of the THS/210-MBH9 is CEIA’s

products, dry products, and products

expertise. Access to production and technical

exclusive multi-spectrum technology. Particu-

packaged in metallised materials, providing

support from a network of engineers, food

larly valuable for meat and meat alternative

flexibility for processors managing multiple

technicians, field service technicians, skilled

applications, the technology manages product

production lines or diverse product portfo-

tradespeople, and support teams provide food

effect caused by natural variations in mois-

lios. Smart connectivity capabilities further

manufacturers with confidence to achieve

ture, salt content, blood, temperature, densi-

support production monitoring and system

production goals.

ty, and viscosity. By automatically compensat-

management.

• Twelve manufacturing, warehouse, and

ing for these variables, the system maintains

By combining hygienic design, advanced

associated facilities, 10 test centres, more

high detection sensitivity while reducing

inspection technology, intuitive operation,

than 30 offices globally

false rejects, unnecessary product waste, and

and automated verification capabilities, the

• Testing, design, engineering,

production interruptions.

THS/210-MBH9 provides food processors

manufacturing, installation

with a practical solution for strengthening

commissioning, user training, spare parts,

CEIA’s built in Auto-QC function, a factory

food safety, reducing waste, protecting

and provision of after sales service.

calibrated verification system that simulates

brand reputation, and improving production

the passage of ferrous, non-ferrous, and

efficiency in demanding washdown envi-

stainless-steel test pieces through the detec-

ronments. Heat and Control are experts in

The metal detector also incorporates

privately-owned company with a global team

Heat and Control www.heatandcontrol.com

Revolutionary NEW cutting technology

Meet the Little Gem Aspire™ Dicer The Little Gem Aspire™ Dicer offers a small footprint and is ready to run to produce ideal cuts including a full range of slices from 2 mm up to 20 mm, a variety of strip cuts, and dices up to 20 mm.

® Urschel, Urschel logo symbol, and The Global Leader in Food Cutting Technology are registered trademarks of Urschel Laboratories, Inc. U.S.A.

South Africa Exclusive Supplier info@heatandcontrol.com I +27 21 948 5934

FOOD REVIEW | JULY 2026

49

PACKAGING

Sealing accuracy: Buckle Packaging revolutionises When one of South Africa's largest sugar mills required a fast, tamper-evident bag-closing system, Buckle Packaging supplied the perfect solution.

T

here’s a subtle satisfaction in

client needed to seal heavy-duty 20 kg

ONE SIZE DOESN’T FIT ALL

a flawlessly sealed bag. To an

paper bags quickly, cleanly, and securely —

What sets Buckle Packaging apart from

untrained observer, it may seem

without damaging the bag or slowing their

typical equipment suppliers is the consul-

trivial — but for a sugar producer handling

production line. After a detailed evaluation,

tative approach they apply to each project.

thousands of 20 kg paper bags, it’s critical.

Buckle Packaging recommended one ma-

The Fischbein PBC 6000 was perfect for

A poor seal leads to product loss, customer

chine: the Fischbein PBC 6000.

this sugar mill — but it won’t suit every customer, and Buckle Packaging is transparent

dissatisfaction, and costly downtime.

A perfect seal ensures efficiency,

FISCHBEIN PBC 6000

about that. Depending on the application,

consistency, and reliability. That’s why one

The Fischbein PBC 6000 is a high-performance

budget, bag material, and bag size, three

of South Africa’s largest sugar mills chose

hot-melt gluing machine designed specifically

main closing technologies are used in the

Buckle Packaging for a closing solution

for closing multi-wallpaper bags — commonly

bagging industry, and Buckle Packaging

that could match the demanding speed of

used in sugar, flour, feed, and pet food indus-

supports all of them: bag sewing, bag heat

large-scale sugar production.

tries. It was selected deliberately. Every feature

sealing, and bag gluing.

of this machine made it the ideal choice for this

THE CHALLENGE

client. It fits smoothly into high-speed lines

Sugar mills operate under tough conditions.

without reducing output, produces a clean,

High volumes, fine particulate products,

flat, retail-ready finish, and is built to withstand

and the requirement for tamper-evident,

heavy industrial use with minimal upkeep. The

moisture-resistant packaging make bag

outcome was a seamless installation and con-

closing a complex engineering task. This

sistent, high-quality seals from day one.

Stitching Machines

Hot Air Sealers

Buckle Packaging www.bucklepackaging.co.za

Continous Band Sealers

011 613 8024 | info@bucklepack.co.za | www.bucklepack.co.za

50 JULY 2026 | FOOD REVIEW