Embracing ingredient innovations
Baking into the future together
Quality partnership delivers results
Transformation in the bakery industry
Enzymes: Baking’s natural revolution
INGREDIENTS
Reshaping the future of nutrition
38 MATERIALS HANDLING, STORAGE & LOGISTICS
Boosting logistics with dynamic weighing
FOOD PROCESSING TECH Right tools for every process
Tailored food processing software
This month, we’re diving straight into the heart of the magazine with an exploration of hot beverages. In partnership with Savannah Fine Chemicals, Barry Callebaut cocoa powders are changing the category with indulgent, sustainable, and functional solutions. From single origin stories to dispersible powders for faster preparation, discover how cocoa is elevating the consumer experience on page 35.
In baking, Synercore highlights the transformative role of enzymes in creating clean-label innovations. These natural catalysts are replacing chemical additives, reducing food waste, and enhancing sustainability while improving product quality and shelf life. See how Synercore is shaping the future of baking on page 32.
The demand for functional foods is growing, redefining wellness through plant-based nutrition and bioactive ingredients like turmeric, probiotics, and almond protein. Sabinsa takes centre stage, showcasing how these innovative solutions are addressing holistic health and preventive care. Turn to page 29 to learn more.
In food and beverage manufacturing, Endress+Hauser’s FLEX segmentation system is reshaping process instrumentation. By tailoring solutions to specific needs through its Fundamental, Lean, Extended, and Xpert categories, FLEX ensures maximum efficiency and compliance. Paired with IO-Link technology, it empowers industries to embrace digital transformation. Details on page 44
Lastly, Bizerba is revolutionising logistics with dynamic weighing systems designed for speed, accuracy, and seamless integration. These solutions enhance workflow efficiency and regulatory compliance, marking a pivotal advancement in operational excellence. Explore more on page 40
As usual, there is loads more to read inside!
Happy reading!
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Some say good things take time, and this year’s chilli harvest at Banhoek Chilli Oil is proof. Thanks to a slightly milder summer, the much-anticipated harvest kicked off a little later than usual, but patience has paid off in the form of Banhoek Chilli Oil’s biggest, most flavour-packed crop to date.
Nestled in the heart of the Banhoek Valley, an area renowned for its fertile soil and ideal growing conditions, Banhoek Chilli Oil has the perfect environment to cultivate its signature chillies. Surrounded by dramatic mountain views and rich agricultural land, the farm benefits from the unique microclimate, where warm days and cool evenings contribute to the development of the vibrant chillies. Grown just 2km from the factory, each chilli is hand-picked at its peak for the best flavour. By using the same variety every time, Banhoek Chilli Oil guarantees the signature taste it’s known for.
"A Moreish Moment speaks about more than just the taste of the new UltraMel Delight — it captures its immersive and almost transcendent sensory experience, highlighting our natural, uninhibited reaction to savouring something so incredibly satisfying," says Lazola Dali, Ultramel Marketing Manager at Danone Southern Africa.
UltraMel Delight, a rich, creamy, thick, and decadent new dessert innovation from Danone, promises to redefine the way South Africans experience indulgence in three popular flavours: chocolate, vanilla, and caramel. The dessert also promises balanced flavour notes of rich chocolate and cocoa in its chocolate variant, making each spoonful a truly irresistible experience.
In a contribution towards transforming East Africa’s food and beverage landscape, Kerry, a global leader in taste and nutrition, in collaboration with Strathmore AgriFood Innovation Center (SAFIC) at the Strathmore University Business School, convened over 100 influential leaders at the first CEO Forum.
Themed “Insights and Innovations in the Food and Beverage Industry,” the event served as a platform for fostering innovation, strengthening academiaindustry collaboration, and driving sustainable economic growth across the region.
As Africa rapidly emerges as a hotspot for food and beverage innovation, the forum brought CEOs, policymakers, academics, and entrepreneurs together to discuss opportunities and challenges shaping the sector. A highlight was a panel discussion addressing topics from evolving consumer
preferences, sustainability as a competitive edge, to supply chain resilience, new models for academiaindustry collaboration, and how businesses can adapt to changing market demands while building more agile operations.
Hosted at Strathmore University Business School, the event builds on Kerry’s €1 billion investment in emerging markets, evidenced by Kerry’s rapid expansion in Africa including Rwanda in March 2025, bringing Kerry’s world-class quality closer to manufacturers
in the continent.
“Bringing together diverse perspectives from industry leaders helps us identify innovative solutions that address the complex challenges facing businesses today,” said Jad Neaime, General Manager, Kerry Africa. “The CEO Forum demonstrates our commitment to build collaborative leadership and advancing industry standards across Africa while contributing to economic growth and development. Our substantial investment reflects our confidence in Africa’s potential and our dedication to supporting its food ecosystem.”
Food Review speaks to Ashleigh Pollen, FUCHS LUBRICANTS SOUTH AFRICA’s national sales manager about their CASSIDA food-grade lubricants range and the new global acquisition of Lubcon Group.
The FUCHS and Lubcon partnership’s main objective is to expand the product portfolio to offer more diversified and advanced lubricant solutions across various industries such as paper, textile and pharmaceuticals. Another key aspect is to offer enhanced technological expertise to further boost innovation and development of cutting-edge lubricants.
The partnership leverages Lubcon’s established presence in multiple sectors,which further strengthens the existing key markets and enables penetration into new sales markets, particularly in the field of industrial lubricants and greases. The expansion of the current product portfolio enables FUCHS to offer more diverse and advanced lubricant solutions across various industries including MDF, corrugated cardboard, rail and bearings, to name a few.
Technological expertise, including a team of highly qualified employees, further strengthens the company’s innovation capabilities and development of cutting-edge technologies. This creates additional market penetration opportunities through Lubcon’s established presence in multiple sectors.
The FUCHS Group is an independent, listed lubricant manufacturer managed by the third generation of the FUCHS family and is represented in all global markets. This extensive presence and comprehensive product
range make it the ideal partner for Lubcon.
In the competitive food manufacturing sector, maintaining pristine production conditions whilst maximising efficiency remains a perpetual challenge. A strategic partnership between two industry giants now offers South African food producers enhanced solutions for their lubrication needs.
• World’s largest Independent lubricant manufacturer
• Global production network with companies in over 55 countries, offering global product availability and customer support
• Strong research and development network worldwide
• Lubricant range and application expertise in numerous industries
• Leading in the production of special greases, pastes and oils
• High-perfomance greases with a focus on high temperature, high load, low torque and low noise
• Flexible fulfilment of customer requirements
• Strong approval base and test field
• Innovate supplier of reliable lubricant dispensing mechanisms
“The acquisition strengthens the existing key markets and enables penetration into new sales markets, particularly in the field of industrial lubricants and greases”
We address potential risks in the food grade applications through several key strategies:
• Unconditional reliability, FUCHS maintains strong relationships with key accounts and oems, offering approvals that customers can reply on.
• High safety standards through our NSF H1 registered products, kosher and halal certificates and all these products are manufactured in a ISO 21469 certified manufacturing facility. All these certificates ensures that our products meet stringent safety and hygiene requirements.
Transforming automation with smart synergy.
As the push for automation in manufacturing continues to accelerate, the integration of autonomous mobile robots (AMRS) with flexible conveyor systems is transforming the landscape of material flow. A notable breakthrough is the collaboration between OMRON and Interroll, where the OMRON LD 90 AMR plays a central role in unlocking the full potential of Interroll’s new LCP AMR Top Module.
Designed for dynamic environments, the LD 90 is part of OMRON’s powerful fleet of mobile robots, engineered to navigate complex industrial settings safely and efficiently. When paired with Interroll’s LCP AMR Top Module, a plug-andplay conveyor platform built to handle lightweight goods, the LD 90 forms a complete, scalable solution bridging the gap between stationary and mobile automation. The timing of this partnership is perfect. With skill shortages, rising costs, and competitive pressures impacting the industry, manufacturers are turning to advanced automation for greater resilience and productivity. Experts project that the global AMR market will surge to over $220 billion by 2030, growing by more than 18% annually. Solutions like the LD 90 and the LCP AMR Top Module are well-positioned to meet this demand.
The LD 90’s precision, reliability, and seamless integration capabilities were crucial in Interroll’s comprehensive prelaunch testing. Consequently, Interroll
“This partnership bridges the gap between stationary and mobile automation, delivering scalable, smart solutions for modern production.”
officially recommends OMRON’s robots for use with the Top Module, a testament to the compatibility and performance of this joint solution. System integrators also benefit from this synergy. With pre-certified compatibility, minimal engineering effort is required to deploy the LD 90 and LCP module into existing production, storage, or packaging environments. Interroll’s Layouter tool further simplifies the design and implementation process, drastically cutting project timelines. Together, OMRON and Interroll offer an elegant, modular approach to material flow automation: flexible, scalable, and futureready. As part of OMRON’s AMR strategic partner network, the LCP AMR Top Module is available exclusively through certified integration channels, ensuring expert support and successful deployment. By combining OMRON’s robotics expertise with Interroll’s conveyor innovation, this solution enables manufacturers to boost efficiency, reduce downtime, and keep pace with the evolving demands of smart production.
OMRON Corporation is a global leader in the field of automation based on its core technology of “Sensing & Control + Think.” OMRON’s business fields cover a broad spectrum, ranging from industrial automation and electronic components to social infrastructure systems, healthcare,
and environmental solutions. Established in 1933, OMRON has about 30,000 employees worldwide, working to provide products and services in around 120 countries and regions. In the field of industrial automation, OMRON supports manufacturing innovation by providing advanced automation technologies and products, as well as through extensive customer support, to help create a better society.
As a leader in industrial automation, OMRON has extensive lines of control components and equipment, ranging from vision sensors and other input devices to various controllers and output devices such as servomotors, as well as a range of safety devices and industrial robots. By combining these devices via software, OMRON has developed a variety of unique and highly effective automation solutions for manufacturers worldwide. Based on its reservoir of advanced technologies and comprehensive range of devices, OMRON set forth a strategic concept called innovative-Automation; “integrated” (control evolution), “intelligent” (development of intelligence by ICT), and “interactive” (new harmonisation between people and machines).
Omron – www.industrial.omron.co.za.
Ingreto (Pty) Ltd, a prominent name in the South African food manufacturing sector, has embarked on an exciting new journey with the recent acquisition of a majority stake by Holdfood Group.
This strategic partnership represents a significant milestone in Ingreto’s growth trajectory, bringing with it a wealth of opportunities for both the company and the broader South African market. As Ingreto integrates into the Holdfood Group’s extensive global network, the focus remains on enhancing services and delivering innovative solutions that cater specifically to the evolving needs of the local bakery industry.
Under the guidance of Holdfood Group, Ingreto is set to leverage the vast experience and resources of its new partner, positioning itself as a key player in the South African bakery sector. Holdfood Group, known for
its global reach and family-based ethos, brings a diverse portfolio to the table, including two major business segments that will significantly enrich Ingreto’s offerings: LASENOR and NORTE-EUROCAO.
LASENOR: ELEVATING BAKERY MIXES
As part of the Holdfood Group’s acquisition, Ingreto will now have access to the groundbreaking products of LASENOR, a global leader in the production of lecithin, emulsifiers, stabilisers, and release agents. Celebrating its 20th anniversary this year, LASENOR has consistently been at the forefront of innovation in food ingredients,
particularly in the bakery sector.
The bakery market is increasingly adopting industrial production models to improve efficiency, reduce costs, and extend shelf life while maintaining high-quality standards. LASENOR® BK, a range of activated emulsifiers specifically designed for powdered bakery mixes, is set to revolutionise the production process for South African bakers. This advanced product simplifies production by eliminating the need for pre-hydration, ensuring longer shelf life, and facilitating easier dosing.
Ingreto - www.ingreto.co.za
The bakery industry embraces ingredient innovations, blending nutrition, convenience, and sustainability to meet evolving consumer demands and trends.
The bakery industry is undergoing a transformative shift in 2025, driven by ingredient innovations that align with dynamic consumer lifestyles and growing demands for nutrition, convenience, and sustainability. This year’s advancements highlight gamechanging solutions that redefine quality and efficiency, while preserving the essence of traditional baked goods.
The drive for healthier baked goods has led to a surge in functional ingredients. Highprotein baking mixes, particularly popular in Europe, cater to consumers seeking a balance between indulgence and wellness. Probiotics,
fibre-rich ingredients, and vitamin D-enriched components are increasingly finding their way into bakery formulations, promoting gut health and overall well-being. These innovations appeal to a broad spectrum of consumers—from health-conscious millennials to older generations prioritising added health benefits. With the fast pace of contemporary life, consumers demand convenience even in their bakery choices. Microwaveable baking mixes are gaining popularity. These energyefficient products allow home bakers to create cakes, muffins, and desserts in record time without sacrificing on taste or texture. This trend also caters to environmentally conscious consumers looking to reduce their energy usage.
Cost-saving innovations: As ingredient costs continue to rise, bakery manufacturers are focusing on cost-effective alternatives. One standout example is Egg ‘n Easy Plus by CSM Ingredients, a solution capable of replacing up to 100% of eggs in recipes like brioche without compromising on quality, mouthfeel, or flavour. By using vegetable fibres, wheat proteins, enzymes, and sorbitol, this innovation preserves product quality while reducing egg-related costs by up to 55%, providing much-needed relief for bakeries facing cost pressures.
www.safoodreview.co.za
Peanut butter production demands precise filling. Discover how VEGA’s VEGAPULS 42 radar sensor tackles challenges like changing viscosity and condensation, ensuring consistent batches and happy customers.
Peanut butter as a kitchen staple in South Africa has evolved into a highly industrialised product in today’s commercial market. As manufacturers strive to meet growing demands while maintaining quality and consistency, the need for precise level measurement in batch filler vessels has grown drastically.
The production of commercial peanut butter involves a blend of factors, from roasting peanuts for the flavour to incorporating additives like sugar, salt, and oils for taste and shelf life. These variations in ingredients and processing methods create complexities that demand great attention to detail, especially during the filling and packaging stages.
With a legacy of innovation spanning decades, VEGA stands as a global leader in providing cutting-edge measurement technology. Through dedication to precision and reliability, VEGA has redefined the landscape of industries worldwide. VEGA’s customised solutions have empowered businesses to optimise processes, enhance efficiency, and ensure the highest quality standards. Driven by a commitment to excellence, sensors and instruments continue to set new benchmarks for accuracy, durability, and performance.
In response to these challenges, the use of advanced instrumentation for level measurement has emerged as a critical aspect of peanut butter production. With production challenges like the changing product density and viscosity, condensation in the vessels and the presence of agitators, the task of ensuring optimal filling levels becomes both essential and intricate.
VEGA offers a tailored approach to address the specific needs of peanut butter and similar products. The VEGAPULS 42 radar sensor stands out as a compact yet powerful tool for continuous level measurement in vessels of varying sizes. Designed to operate reliably in challenging environments, the VEGAPULS 42 utilises 80 GHz radar technology, providing accurate readings even in vessels with limited space. Its noncontact operation minimises the risk of contamination and ensures maintenance-free performance, crucial for food processing applications.
One of the key advantages of the VEGAPULS 42 is its versatility in handling changing product densities and temperatures. Whether dealing with peanut butter, chocolate spread, or other viscous substances, this sensor delivers consistent results, contributing to efficient production processes. The integration of IO-Link functionality enables seamless connectivity with existing control systems, facilitating smooth operation and monitoring. This capability enhances overall efficiency and enables real-time adjustments to optimise filling levels and minimise waste.
In addition to addressing technical challenges, the VEGAPULS 42 offers practical benefits for manufacturers, such as easy installation and setup. Its compact design allows for flexible placement within production facilities, ensuring compatibility with various equipment configurations. The accurate measurement of peanut butter levels in filler vessels is crucial for maintaining product quality, maximising efficiency, and minimising downtime. With innovative solutions like the VEGAPULS 42, manufacturers can meet these demands with confidence, ensuring consistent results and customer satisfaction in every jar.
“Designed to operate reliably in challenging environments, the VEGAPULS 42 utilises 80 GHz radar technology, providing accurate readings even in vessels with limited space.”
Italian-engineered Cama packaging machines combined with specialised Brazilian support create the perfect recipe for South American bread packaging success.
Italian machine-build quality and domain expertise, coupled to highly localised installation and support have proven pivotal to the success of a new packaging solution at a leading South American baked goods company. The new packaging solution for the customer’s Visconti brand deploys three of Cama Group’s popular FW748 wraparound case packers for packaging bagged sliced bread – in arrays of 8 or ten – into shelfready cases, all of which were installed and supported by local packaging machinery specialist Carlos A. Wanderley e Filhos. Carlos A. Wanderley e Filhos is a specialist in the field of filling, packaging and process machines, representing important international manufacturers with extensive experience across a number of industrial segments. Serving the Brazilian market since 1968, the company has a main focus and responsibility as a representative to add value to its clients’ business, seeking to build long-term partnerships while providing reliable, highquality, high-performance equipment.
This combination of services and capabilities gives customers in the South American region the perfect equation of high quality, industry-proven machinery and technology added to back up from on-the-doorstep local support, which cuts timescales, travel
“Support and advice all the time the machine is running is an essential part of the mix and is one of the reasons why Cama Groups enjoys significant success all around the world.”
costs and downtime. In operation the bagged bread is fed into the secondary packaging area on one of the three in-feed conveyors. The products are phased and spaced using accelerating conveyors before being loaded, in pairs, into an intermittently moving vertical racetrack. Once a pre-set count is reached, pushers transfer the grouped products into a pre-erected cases before the case flaps are folded and glued and the completed cases conveyed to the machine’s outfeed. “We’ve been working with Visconti and its parent company for more than 10 years,” explains Oscar Hidalgo Area Manager at Cama Group, “but we never take these kinds of relationships for granted. Every order is treated as if it is their first and we have to really impress them. However, we do have an advantage in that we already have a history, they have seen
our equipment running and we have a strong relationship with our local agent.”
Machine design and technology play a pivotal role too. The FW Series is part of Cama’s Breakthrough Generation (BTG), which offers design and operational features that are setting the standard in secondary packaging. Their modular, scalable and hygienically designed frameworks house contemporary –which can be tightly coupled to in-house-developed robotics, to deliver the all-important flexibility and adaptability required by modern packaging operations. The machine range is also based on a digital platform that supports full Industry 4.0 capabilities, including AR, VR and virtual testing, training and operation. Automation solutions – including advanced rotary and linear servo technology. “The machines in this application complement another three that were installed earlier this year,” Hidalgo explains, “along with an array of other Cama machines. Operating at a speed of 135 products per minute, they are well within the capabilities of the FW Series. They can, in fact, go a lot faster, but this is what the customer wanted, comfortable in the knowledge that the machines will be able to adapt to any future throughput increases delivered by additional machines or uprated downstream processes.
“Although the cost of labour is highly competitive in the region, many companies are looking to automate end-of-line solutions,”
Hidalgo elaborates. “The reasoning is simple, they want to use employees in roles that better leverage their skills, while looking for higher levels of repeatability and consistency, something that cannot be guaranteed
with a fluctuating labour pool. “The labour/ machinery mix is actually strengthened with our technologies,” Hidalgo concludes, “as their full industry 4.0 architecture means that customers can deploy a complete array of AR and VR tools which add significant value and depth to operator interactions, making them faster, more efficient and more accurate.” Although a relatively simple application, which uses medium-speed machines, this deployment is a graphic illustration of the importance of another element of any project – support! Whether local (as in this case) or remote, Cama never sees the invoice as the end of the conversation. Support and advice all the time the machine is running is an essential part of the mix and is one of the reasons why Cama Groups enjoys significant success all around the world.
USS Pactech
www.usspactech.co.za Cama – www.camagroup.com
INOXPA’s cutting-edge technology and custom solutions optimise quality, efficiency, and safety, positioning them as strategic partners in the bakery industry.
Both quality and efficiency are essential in the highly competitive bakery industry, and the ability to develop customised and innovative solutions has established INOXPA as a strategic partner. With solid experience gained from working alongside leading companies around the world, INOXPA provide cuttingedge technology to transform production processes, ensuring high standards regarding quality, efficiency, and food safety.
INOXPA have a wide range of solutions for the bakery industry and industrial baked goods sector that can be tailored to each customer’s specific needs. These cover from raw material storage and transportation through to precise ingredient dosing and advanced cleaning systems. Past experience provides the basis for developing turnkey projects such as:
Systems for solids: Storage silos, pneumatic transportation, scales and sieving machines. These solutions ensure dry ingredients are handled efficiently and safely, complying with standards such as ATEX.
Systems for liquids: Installations for dosing yeast and bread rework, and PIG product recovery systems.
“INOXPA have a wide range of solutions for the bakery industry and industrial baked goods sector that can be tailored to each customer’s specific needs.”
High-end technology and automation:
Skids adapted to Industry 4.0 requirements, guaranteeing more efficient and sustainable processes that can be integrated into a plant’s existing systems.
Adaptability and customisation are cornerstones for INOXPA. Performing tests and optimising processes at the pilot plant prior to implementation can shorten times and ensure a project is successful. Furthermore, a comprehensive after sales service is available to ensure installations remain operative throughout their useful life.
Numerous successful projects support INOXPA’s achievements in the sector. Major multinationals trust in INOXPA’s comprehensive solutions that combine efficiency, adaptability, sustainability, and innovation, providing manufacturers with everything they need to deliver high quality products.
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materials means INOXPA can guarantee constant production. This is essential for tackling the increasing demand for bakery products prepared using efficient and sustainable processes.
Additionally, dosing systems also represent important solutions in the sector. A plant for handling solid and liquid products for confectionery production is one such notable development. INOXPA automated over 90% of the ingredient dosing process in this installation. This system includes pneumatic transportation, scales for solids, flowmeters for liquids, and microingredient stations. Automation ensures a high level of precision and speed when producing recipes, reducing human error-related risks and improving food safety. Furthermore, pneumatic transportation minimises potential explosive risk points and prevents critical ingredient heating, essential for maintaining product quality.
Technology for sourdough production: INOXPA develop customised complete installations for sourdough production to fit the customer’s needs. The installation of a sourdough production plant for a multinational bakery is just one notable example from INOXPA’s completed projects. The project combines innovative design with full automation, enabling precise control over critical parameters such as pH and acidity, which are essential for the end product quality. The plant includes preparation and fermentation reactors with 5,000 and 6,000 litre capacities respectively, as well as CIP cleaning and control systems. Being able to integrate advanced solutions such as temperature sensors and high quality
The future of baking: In a sector that aims to combine tradition and technology, INOXPA lead the way with solutions that mean companies can transform traditional processes into modern and sustainable operations. The focus on automation, sustainability and customisation lays the foundations for the future of a constantly evolving industry.
With projects ranging from sourdough plants to advanced dosing systems, INOXPA are clearly much more than a skid supplierthey are a strategic partner driving innovation and excellence in the bakery industry.
INOXPA – www.inoxpa.com
AECI Food & Beverage, one of the leading suppliers of premium food ingredients, offers a diverse range of products and services. Their commitment to innovation and quality supports the evolving needs of the bakery industry.
We exclusively represent leading international manufacturers and suppliers of specialty ingredients, catering to the Food & Beverage industries. We provide a broad range of ingredients across various markets, including Dairy, Bakery, Health & Nutrition, Meat, Beverages, Commodities and Processing Aids. Our company serves a vast market among the industry; one of them is bakery production. AECI Food & Beverage offers full-scale services, which highlights our commitment to delivering functional blends. These offerings are underpinned by our cuttingedge pilot plant facility based at Linbro Logistics Park in Sandton, together with a fully equipped laboratory managed by qualified Food Technologists. These resources allow the company to support its customers’ varied and evolving needs, at the top of innovation in bakery.
has grown, and consumers have become increasingly interested in what exactly is in their food, and where their food comes from. Consumption is not only driven by price, but also by functionality. Transparency is of utmost importance, both in statements and claims as well as in the perceived value of the product or service.
“Naturally Healthy” is the most powerful trend in for consumers’ need for foods and ingredients which should be “naturally functional”. The demand for clean label has now challenged the Bakery Industry tremendously. Not only must baked goods taste good but must also have natural nutrients together with reduced sugar and salt.
As a leader in the Food Industry, AECI Food & Beverage not only has one of the most diverse bakery-specific product ranges available on the market today; it is a range that continues to grow. This includes different components such as phosphates, hydrocolloids, cocoa powder, starches emulsifiers, whipping agents, spices, freeflowing and anti-caking agents, sweeteners, preservatives, glazing agents, specialty flours, milk powders, egg replacement as well as bread and cake improvers. The wide selection of products emphasizes AECI’s commitment to be able to provide an allround solution for its customers, catering from the basic through to those looking for a point-of-difference.
In the last decade, “foodie” culture
Consumer awareness around the advantages of whole grains has significantly increased over the years. According to common perception and research, whole grains reduce inflammation, help to prevent weight gain, lower the risk of a stroke and ischemic heart disease, and positively influences gut bacteria. There is a consumer demand for whole grain products that must maintain the taste and texture that they are used to. Whole grain “side-effects,” such as a rough texture and a slightly bitter taste, is not what our consumers want. Therefore, industry is required to provide the benefits of whole grain, and at the same time, deliver a soft, light crumb, mild taste with prolonged freshness.
The demand for clean-label has now extended to flavourings and extracts, with natural herbs and spices becoming popular. In line with this, consumers are looking for simpler labels with a shorter list of ingredients. They perceive these labels as an indication that the product is “better” for them.
We find consumer demand is not only for high-quality bread and baked goods, but also in snacks and out of home products. This is an important driver of business development and market expansion because consumers love quick and convenient products to fit in with their lifestyles. As such, bakeries are reacting to these demands by growing their portfolio of snacks, such as the “baker burger” and innovative variations of the traditional sandwich.
Consumers want indulgence, convenience and authenticity and this is driving significant growth in the bakery market. Manufacturers are innovating constantly to deliver more varied and alluring products to meet consumer expectations.
AECI Food & Beverage use these trends as opportunities for developing innovating and exciting products.
Our vision is to continue to provide customers with innovative technical solutions with sustainability of preferred ingredients and exceptional service. In addition, AECI Foods & Beverage further utilise the specialty ingredients portfolio by combining ingredients to engineer valueadded solutions for various sectors of the food industry.
In the Bakery industry phosphates are widely used. These are a crucial function in leavening and dough conditioning. They help the product to have a required texture and volume. We have varied phosphates for varied controls in temperature. In contrast, for controlling the viscosity and texture of food products hydrocolloids are then used to improve the texture especially for gluten-free baked goods which is growing trend for gut health, which also enhance dough handling and increases the shelf life. When making chocolate-flavoured baked goods Cocoa powder is essential.
AECI - www.aeciworld.com
Bunge’s FlexiBetter delivers dairy butter’s taste and functionality with cost savings and lower emissions— revolutionising plant-based alternatives.
Today’s consumers aren’t just looking for alternatives to dairy butter; they want options that can deliver the same benefits as dairy butter and that don’t come at a higher price. How are high-performing Dairy Butter Equivalents (DBE) set to lead the way? According to Mintel, the plant-based food market is projected to experience significant growth. Globally, the market was valued at $29 billion in 2020 and is expected to grow to $160 billion by 2030, indicating a strong interest and expansion in plant-based eating. Within this landscape, plant-based dairy alternatives are leading the change. Dairy-free butter, in particular, has seen a 45% year-over-year increase in retail sales. But as demand surges, so do challenges. How can companies adapt to this rapid shift without compromising on performance, cost and sustainability goals?
CHALLENGE FOR FOOD MANUFACTURERS
Performance trade-offs: Many plant-based butters struggle to replicate the taste, texture and functionality of dairy butter. Research by Euromonitor indicates that taste is one of the top five reasons why consumers shy away from plant-based products.
A June 2024 market research study suggests that 74% of US consumers are equally or more likely to buy baked goods if
made with dairy-free butter, so long as it tastes as if made with dairy butter. These results further underscore the importance of taste to consumers when considering purchasing products made with dairy-free butter.
These challenges are compounded by rising competition among (dairy-free butter suppliers. Startups and legacy brands alike are racing to capture market share, creating a crowded – and often confusing – landscape for manufacturers seeking reliable partners.
Cost volatility: Traditional dairy butter prices have fluctuated greatly in recent years for a variety of reasons, ranging from climate-related impacts on dairy farming to geopolitical tensions. The price of butter has risen steadily in recent years, with a 37% yearon-year increase recorded in the Asia market between 2023 and 2024.
Sustainability pressures: With increased regulatory pressures towards decarbonisation and consumers demanding transparency, dairy butter producers are under scrutiny to reduce the negative environmental impacts of dairy butter’s methane emission, land/water use and pollution from feed.
Bunge FlexiBetter replicates the critical properties of dairy butter in baked goods, ensuring the same crispiness, puffiness and airy texture that define high-quality laminated pastries like croissants. From flaky layers to moist cakes and cookies with perfect texture, Bunge FlexiBetter delivers results that meet consumer expectations. The plant-based sector is competitive, but Bunge FlexiBetter’s differentiation lies in its adaptability. It is customisable for a wide range of applications, not just for pastries, and performs equally well in sauces, gravies and other foodservice staples. Moreover, Bunge’s decades of expertise in oil structuring and lipid science provide
a competitive advantage in its work with customers to demonstrate that Bunge FlexiBetter is not just a trend-driven product – it is a scalable, future-proof solution.
Compared to traditional dairy butter, Bunge FlexiBetter offers a cost-effective solution with stable pricing which minimises cost volatility and helps food manufacturers manage budgets more effectively. It also offers consistent supply, enabling businesses to manufacture their products without disruption.
Sustainability for a better future: Sustainability is at the heart of Bunge FlexiBetter. Based on a third party study on a similar product in Bunge’s portfolio, when compared to dairy butter Bunge FlexiBetter achieves a reduction in greenhouse gas emissions, providing manufacturers with a way to reduce their products’ environmental footprint without compromising on performance. This aligns with growing consumer demand for eco-friendly, plantbased alternatives.
The transition to plant-based alternatives is not a passing fad – it is a fundamental realignment of consumer preferences and planetary needs. For manufacturers, the question is not whether to adapt but how. Bunge FlexiBetter offers a pathway for food manufacturers to navigate this shift with confidence.
As the official distributor of Bunge products in Africa, we are proud to support the launch of this new innovation and remain committed to making it accessible to our customers across the region.
Savannah Fine Chemicals –www.savannah.co.za
Air Products, a leading industrial gas manufacturer, attributes its supply chain success to strategic focus, robust processes, and technology. General Manager Maropeng Bahula, highlights the importance of efficiency and sustainability.
According to Bahula, Air Products has established measures to optimise the company’s supply chain over the years. He explains that they have metrics in place that are tracked on a day-to-day basis to achieve specific objectives. In terms of sourcing, they have robust processes to procure goods and services at competitive prices, thereby ensuring that their customers benefit from competitively priced input materials. They continuously “test the market” to ensure that they are paying competitive prices for goods and services they procure. On the outbound logistics side, specific technology has been deployed to ensure that they optimally service their customers. Other metrics which have been incorporated includes the optimal utilisation
of Bulk tankers, measurement of fuel efficiency, and the procurement of the best performing truck tractors in the market from a fuel efficiency perspective. Furthermore, driver efficiency is
measured. In other words, the principle they apply is that non-driving delays should be minimised as this enables them to keep their distribution costs to a minimum and avoid passing distribution costs incurred through inefficiencies to customers.
Bahula alludes to the fact that they have also deployed flowmeters on their tankers which help from an efficiency perspective as they are able to accurately measure the product that is delivered to a customer and are thus able to avoid delays that would otherwise be incurred at weighbridges.
Furthermore, he states that the key to ensuring that the sustainability objectives
are achieved, is by the deployment of capital in the form of purchasing new truck tractors and tankers. “By making informed purchases, the more efficient vehicles play a crucial role in reducing our carbon footprint - by optimising our tankers to a specific gas service, we are able to maximise our payloads which ultimately assist us with our sustainable supply chain management endeavours”.
Air Products is guided by their Environmental, Health & Safety policy on sustainable supply chain management and is therefore committed to the basic principle of continually reducing the environmental impact of their operations. Simply stated by Bahula, they have integrated ethical and environmentally responsible practices into their supply chain management, and they believe this is non-negotiable.
Air Products’ supply chain success is underpinned by data analytics and technology that is used daily. According to Bahula, Telemetry and the Enterprise Resource Planning (ERP) system, JD Edwards (JDE), are the backbone of Air Products’ Distribution operations which enables them to download reports and data that provides insights into the operations and performance. He explains that Telemetry is a powerful tool that monitors storage tank levels at customers sites 24/7. The system assists the Planning Department to dispatch Bulk tankers timeously to ensure that customers receive their delivery
Founded in 1969, Air Products South Africa has built a reputation for its innovative culture, operational excellence and commitment to safety, quality and the environment.
“The individual strategic focus areas within the supply chain are treated with equal importance, which is the reason for our success and strength in this area.”
‘just in time’ and avoid the risk of running out of product. As one of the leaders in the industry, Air Products places a lot of focus on continuous improvement and has achieved many successful outcomes by adopting improved methods. Various improvements have also been incorporated to ensure that the drivers complete their trips safely and efficiently.
Bahula mentions that 2020 was the most difficult year, not only for Air Products, but for companies globally and the effect is still felt today. Shipping has been the biggest challenge as lead times were extended when shipping lines were under pressure. Equipment imported in the past that typically
took 6 to 8 months to be delivered will easily take up to 14 months from placing the order to receiving it at present. The other challenge according to Bahula has been the cost escalations, not only for input materials, but also for shipping costs, and he perceives the escalations and extended lead times as a challenge that will continue in the foreseeable future.
“Planning is mission critical. We are faced with having various sources of product, various plant configurations, customer locations across the national footprint, cross border customers, varying tanker sizes depending on customer storage tank sizes etc. Within the industrial gas manufacturing industry, there are stringent requirements and several protocols we need to follow to meet all the regulatory requirements pertaining to “dangerous goods transportation”. These factors all need to be considered, which makes planning critical to ensure that customer requirements are well understood and met “on time and in full” without violating regulatory requirements”.
To maintain the high standards of service delivery and security of supply to key customers within the regulatory framework, Bahula states that Air Products’ Supply Chain is set to achieve clear future objectives: reducing input costs; reducing their carbon footprint; improving fuel efficiency, vehicle utilisation and driver efficiency; minimising inventory and optimising the Bulk Gases delivery process.
As consumers focus more on holistic health, functional foods fortified with plant-based ingredients and bioactive compounds are reshaping the future of nutrition.
In today’s fast-paced world, consumers are increasingly seeking out foods that offer more than just basic nutrition, and this shift is driving the growth of the functional foods market.
According to the Huntington Psychology Report, 5% of adults worldwide experienced depression, while 4% were affected by anxiety disorders in 20241. The Centres for Disease Control and Prevention (CDC) reported that in 2020, 14.5% of adults struggled with falling asleep most days, and approximately 30% experienced symptoms of insomnia2. Additionally, the World Health Organization (WHO) reported that noncommunicable diseases (NCDs) were responsible for over 43 million deaths in 2021, accounting for 75% of all non-pandemic-related mortality worldwide. Among these, cardiovascular diseases were the leading cause, followed by cancers, chronic respiratory diseases, and diabetes3.
This increasing prevalence highlights an urgent need for effective, accessible, holistic health interventions. One such approach is incorporating plant-based solutions as functional food. Unlike conventional pharmaceuticals, plant-based ingredients typically have fewer side effects and lower risks of dependency. This makes them appealing
“Plant-based solutions offer natural, safer alternatives to traditional medications, appealing to the healthconscious consumer.”
to consumers seeking natural, effective, and safer alternatives to traditional medications.
Functional foods are those that provide health benefits beyond their nutritional value. These foods are fortified with bioactive compounds, such as vitamins, minerals, antioxidants, and probiotics, which can help prevent chronic diseases, boost immunity, and improve digestive health.
The market for functional food is expanding rapidly, driven by a growing awareness of the link between diet and the management of chronic diseases. Functional snacks, beverages, and dairy products featuring omega-3s, adaptogens, and dietary fibres have entered the mainstream, along with sports nutrition and meal replacement brands incorporating these ingredients.
Market size and growth rate: The func-
tional foods market has seen significant growth in recent years. The global functional foods market was valued at approximately USD 280.7 billion in 2021 and is expected to grow at a compound annual growth rate (CAGR) of 8.5% from 2022 to 20304. Also, the South African functional food market is projected to grow at a CAGR of more than 7.28% from 2025 to 20305.
Turmeric (Curcuma longa) is a complex blend of curcuminoids known for its strong anti-inflammatory, antioxidant, anti-microbial, anti-cancer, immuno-modulatory, and metabolic health management. Turmeric has been widely used to promote joint health, enhance brain function, and increase general well-being. Turmeric has been incorporated into many forms of developed food like bread, cookies, cake, ice cream, and many more. Turmeric has emerged as a therapeutic agent in the food industry-not only valued for its colour and flavour but also for its well-documented health benefits.
Probiotics are ingredients that support digestive health by maintaining a healthy balance of gut bacteria. Probiotics are
essential for a healthy digestive system, as they help break down food, absorb nutrients, and protect against harmful pathogens. Many dairy brands promote probiotics for immunity, digestive health, and mood enhancement to boost sales. Due to their proven safety and remarkable stability, probiotics are now making their way into innovative applications like dietary supplements, functional foods, and mainstream food products. Also, probiotics are now being integrated into everyday foods like cookies, yogurt, bread, porridge, and snack bars, enhancing their nutritional value and digestive benefits.
Enzymes are crucial in breaking down complex food molecules into simpler, absorbable forms, ensuring maximum nutrient retention and digestive efficiency. The digestive enzymes like amylase, protease, lipase, lactase, and cellulase each target different nutrients to aid digestion. Digestive enzyme blends are increasingly incorporated into functional foods, particularly vegan protein supplements, primarily vegan protein powders, as they enhance the breakdown and absorption of proteins, carbohydrates, and fats to support overall well-being, making it a valuable addition to any diet.
Amla (Phyllanthus emblica), or Indian gooseberry, is a nutrient-rich ingredient valued in Ayurveda for its extensive health benefits. Beta glucogallin, tannins
and Vitamin C, known for its powerful antioxidant properties, boosts immunity and energy levels. Amla aids digestion, enhances iron absorption, and has anti-inflammatory properties, making it beneficial for managing conditions like anemia, gout, and urinary infections. Amla can be incorporated in various forms, such as powders, juices, and pastes, to create diverse culinary experiences.
There is an increasing demand for protein supplements, primarily vegan proteins, due to their safety and health benefits. Protein powders are nutritional supplements that help build muscle and repair tissues. They support weight loss, muscle toning, and overall body function, making them essential for fitness and well-being. Almond protein powder is one such that offers a rich source of plant-based protein, a source of fiber, low in carbs, and packed with antioxidants. Its impressive nutritional profile has led to widespread incorporation in products like protein bars, smoothies, and pancakes.
Coleus forskohlii is a plant known for supporting weight management and metabolic health. This ingredient works by activating the enzyme adenylate cyclase, which increases levels of cyclic AMP (cAMP) in the body. cAMP is a secondary messenger that regulates various metabolic processes,
including fat breakdown and energy production, making it crucial for effective weight management and metabolic health. Its roots are traditionally used in pickling, offering flavour and functional value. It is a popular ingredient in functional foods and supplements aimed at promoting healthy weight loss and improving overall metabolic function.
In recent years, the regular food and beverages market has expanded significantly as consumers increasingly seek products that offer essential health benefits. Companies that continue to innovate by adding health benefits and convenience to conventional foods are well-positioned for success. As nutrition science evolves, concepts once considered niche are becoming mainstream. The rise in lifestylerelated diseases such as cardiovascular conditions, obesity, and diabetes has fuelled demand for fortified, health-focused products. Looking ahead, advancements in food technology are expected to introduce unique and novel functional ingredients, including plant-based compounds, probiotics, and bioactive peptides. With a growing emphasis on preventive healthcare and wellness, the functional foods industry is poised for continued innovation and growth, shaping a future where food plays a central role in maintaining and enhancing health.
*References available on request.
The magic of baking enzymes: Revolutionising the baking industry while promoting global sustainability, explains Phoebe Davin, R&D Technologist at Synercore’s test bakery.
Enzymes have become some of the most powerful tools available to modern bakers. From artisan breads to large-scale industrial production, enzymes are shaping the way we approach dough handling, product quality and shelf life. In this way, they have become precision tools that transform simple ingredients into consistently outstanding products.
Unlike chemical additives, enzymes are proteins that act as biological catalysts which enable specific chemical reactions. In baking, they target the fundamental components of flour including starch, pro teins, fibers, and lipids. These actions not only enhance the dough handling properties, but also the final prod uct quality. The high spec ificity of enzyme-cat alysed reactions also enables better process control. Furthermore, due to their biological origin, enzymes are deactivat ed during the baking process
leaving no residual activity in the final product. Enzymes can therefore be seen as a clean-label solution to traditional chemical additives. This makes their use ideal for the health-conscious and label-aware consumers of today.
Although enzymes have been used in baking for decades, mainly via addition of ingredients such as malt (amylases) and soy (lipoxygenase), widespread application of purified enzymes have only taken off in the early 1990’s. Before this, the use of chemical agents including azodicarbonamide, potassium bromide and calcium peroxide were widespread. The use of these agents has since been banned due to potential health risks associated with their use. Thankfully, the function of these chemical additives could be replaced with enzymes.
The following are some of the key functions and examples of enzymes used in the breadmaking
1. Dough handling and strength
The enzymes glucose oxidase and
“Unlike chemical additives, enzymes are proteins that act as biological catalysts which enable specific chemical reactions.”
xylanase are commonly used to strengthen gluten networks and improve dough stability. Glucose oxidase converts glucose into hydrogen peroxide which oxidizes and cross-links gluten proteins to yield a stronger network. A stronger gluten network results in doughs that are more elastic, less sticky, and can better retain gases produced during fermentation, resulting in improved volume and uniform crumb structure. On the other hand, xylanases modify the interactions between starch, gluten and fibers which leads to bread having a more uniform crumb structure which makes the bread softer which ultimately enhances the eating experience.
2. Enhancing fermentation
Flours sometimes lack sufficient natural amylase activity, especially when made from over- or under-mature grains. Fungal α-amylase supplements this deficiency by breaking down starch into fermentable sugars, feeding yeast during fermentation. The result is better proofing, improved oven spring, and enhanced crust colour.
duce waste caused by inconsistent baking results. By extending shelf life naturally, they help reduce food waste at the retail and consumer level. In an era where both consumers and regulators demand cleaner labels and more sustainable practices, enzymes therefore provide a smart, natural, and effective solution.
3. Prolonging freshness
One of the biggest challenges in baked goods is staling which occurs when bread loses moisture during storage resulting in loaf firmness. Maltogenic amylase helps to delay this process by modifying the structure of starch, keeping bread softer for longer. Bacterial amylase, which remains active at high temperatures, can also assist with starch hydrolysis during the final stages of baking.
4. Texture and shelf life
Lipase enzymes act on flour lipids to generate natural emulsifiers. These improve dough stability, crumb softness, and moisture retention which are critical attributes for breads, cakes, and pastries that need an extended shelf life without compromising eating quality.
By carefully combining different enzymes, synergistic effects can be enhanced to address multiple challenges at once. These challenges include improving dough machinability, enhancing softness, increasing loaf volume, and extending shelf life. For example, a blend of xylanase, amylase, and lipase can simultaneously optimise fermentation, crumb texture, and moisture retention. The key lies in understanding the specific needs of the product and production environment.
Apart from the product quality benefits discussed above, the use of enzymes also aligns with broader sustainability goals in the food industry. By improving dough tolerance and stability, enzymes can re-
“Enzymes have become some of the most powerful tools available to modern bakers.”
The baking industry is rapidly evolving. This evolution is mainly driven by changing consumer preferences, technology, and market pressures. Enzymes are at the forefront of this evolution, offering tools to meet new challenges creatively and sustainably. In this way enzyme should not be seen as isolated ingredients, but as integral components of successful, future-proof formulations. Through innovation, collaboration, and deep technical expertise, we help our partners create baked goods that not only meet but exceed today’s standards for quality, consistency, and freshness.
Enzymes completely deactivate during baking, leaving zero residue in the final product.
Email – info@synercore.co.za
Tel – 021 879 1681
Website: – www.synercore.co.za
Savouring the Sip: Elevating Hot Beverages with Barry Callebaut Cocoa Powder.
In the ever-evolving world of beverages, hot drinks continue to dominate the comfort category, providing both indulgence and warmth. At the heart of many of these drinks lies an essential ingredient with rich history and powerful potential: cocoa powder. As consumer demand for elevated flavour profiles and premium ingredients rises, Barry Callebaut cocoa powders—including Bensdorp single origin and Dark Chocolate Powder—stand out as superior choices. Here we’ll delve into the unique benefits of using cocoa powder in hot beverages, what to look for when selecting the right powder, and emerging market trends that are shaping the future of the category.
While chocolate shavings and syrups have traditionally been used in hot drinks, cocoa powder presents several significant advantages. Firstly, cocoa powder offers greater intensity and purity of chocolate flavour. Unlike chocolate, which contains sugar, milk, and fat, cocoa powder delivers a more concentrated cocoa essence, allowing for better control over the final beverage profile. This is particularly important in today’s market, where cost efficiency and ingredient transparency are increasingly critical. Furthermore, in light of current global price hikes and supply chain constraints affecting chocolate more so than cocoa powder, cocoa powder offers a more economical and sustainable solution. Manufacturers and baristas alike can maintain flavour integrity while optimising cost-effectiveness. In addition to cost and flavour control, cocoa powder offers practical benefits in formulation. Chocolate must be melted and emulsified, which adds steps
and complexity to production.
Cocoa powder, in contrast, can be easily blended into hot liquids, making it the preferred choice for largescale production and rapid service environments. This distinction is especially important in the current market landscape. With rising ingredient costs and labour shortages, operators need solutions that simplify preparation without compromising on quality. Cocoa powder delivers just that.
When crafting the perfect hot cocoa or chocolate beverage, not all cocoa powders are created equal. Here are four critical factors to consider:
Colour: The visual appeal of a hot beverage plays a vital role in consumer perception. Cocoa powder ranges in colour from light brown to deep red or even black, depending on the origin and processing methods.
Flavour: The flavour of cocoa powder can vary dramatically. Natural cocoa powders tend to have a fruitier taste, while dutched (alkalized) powders have a smoother, more mellow flavour which can be perceived as higher in cocoa intensity. Bensdorp’s single origin cocoa powders showcase the terroir of the cocoa beans, offering distinctive taste notes from different regions, such as fruity Peruvian or nutty Ghanaian profiles.
“Barry Callebaut cocoa powders deliver indulgence, sustainability, and flavour in every cup.”
Intensity: Cocoa intensity is crucial for delivering a bold, satisfying experience in hot drinks. Barry Callebaut’s Dark Chocolate Powder is formulated to give an intense cocoa hit, perfect for beverages aiming to make bold chocolate claims. This powder, made with high cocoa content, is ideal for creating signature drinks in cafes or food service establishments.
pH Level: The pH level of cocoa powder affects both its flavour and colour. Natural cocoa has a lower pH and is more acidic, resulting in a tangier flavour but less intense cocoa taste. Alkalized cocoa has a higher pH, making it smoother with a more intense cocoa taste profile. Understanding the pH allows baristas and product developers to tailor beverages for specific flavour profiles and functional needs.
Dispersibility is a critical characteristic for hot beverages. No consumer wants to encounter lumps or sediment at the bottom of their cup. Barry Callebaut addresses this challenge with lecithin-coated cocoa powders, which improve solubility and create a smooth, homogenous beverage. These dispersible powders are especially beneficial for high-speed service environments, such as cafes or vending machines, where consistency and speed are paramount. Dispersible cocoa powders also support
“Cocoa powder isn’t just an ingredient; it’s the soul of the perfect sip.”
a clean label by reducing the need for additional emulsifiers or stabilizers. This aligns with the growing consumer demand for simpler, more natural ingredient lists. Single origin powders: Origin matters. With an increased focus on ethical sourcing and artisanal quality, Bensdorp single origin powders allow brands to tell a story in every cup. Each origin brings a unique profile that can be highlighted in beverage menus, offering customers a chance to explore the world through flavour. Whether it’s the citrus notes of Ecuadorian cocoa or the floral complexity of Madagascan beans, these powders elevate hot beverages beyond the standard. In addition, Bensdorp’s single origin range meets the needs of premium positioning in retail and foodservice. By incorporating storytelling and provenance, brands can justify a higher price point while delivering on authenticity.
Dark chocolate powder: For beverage developers looking to make bold “chocolate” claims on packaging or menus, Barry Callebaut’s Dark Chocolate Powder is a game-changer. This powder contains high levels of cocoa solids and is specifically formulated for intense, true-to-origin chocolate flavour. It also meets regulatory requirements for chocolate labelling in many markets, providing a reliable solution amid tightening food regulations. The powder blends seamlessly with both dairy and plant-based milks, catering to the growing demand for vegan and allergen-friendly offerings. Its deep, complex flavour ensures that even health-conscious or diet-restricted consumers enjoy a rich, satisfying beverage experience.
In a market hungry for quality, innovation, and authenticity, cocoa powder reigns supreme as the foundation of modern hot beverages. Barry Callebaut’s diverse range of cocoa products, including Bensdorp single origin and Dark Chocolate Powder, provide the tools to create indulgent, memorable drinks that meet evolving consumer expectations. From superior flavour and colour to ease of use and cost-efficiency, cocoa powder is not just a smart ingredient choice - it’s the soul of the perfect sip. As brands navigate shifting trends and consumer preferences, the right cocoa powder can be the differentiator that turns a simple hot drink into a standout experience. With Barry Callebaut as a partner, the possibilities are as rich and rewarding as the cocoa itself.
The hot beverage market is experiencing a renaissance, with several key trends driving innovation:
1. Functional and wellness-focused drinks
Consumers are increasingly seeking beverages that do more than just taste good. Cocoa, rich in flavonoids and antioxidants, fits perfectly into this narrative.
2. Plant-based pairings
The plant-based movement has had a profound impact on the beverage world. Cocoa powder pairs exceptionally well with almond, oat, soy, and coconut milks, offering a creamy, satisfying alternative to traditional dairy. Barry Callebaut powders are formulated to perform equally well in plant-based applications, ensuring broad market appeal.
3. Premiumisation and experience
Consumers are trading up for premium experiences, even in everyday rituals like morning cocoa or afternoon hot chocolate. Single origin and dark chocolate powders allow cafes and brands to position themselves as purveyors of luxury, with Instagram-worthy drinks that tell a compelling story.
4. Sustainability and traceability
Barry Callebaut has been a leader in sustainable cocoa sourcing, making their powders an ideal choice for ethically-minded brands.
Tereos’ Artenay plant in France has been a sugar processing powerhouse for over 70 years, evolving to meet consumer demands. We explore the plant’s history, packaging operations, and recent modernisation efforts.
Tereos established a sugar beet processing plant in 1953 with a capacity of 2000 tonnes (2204 tons) per day, and now processes 11,500 tonnes (12,677 tons) per day with a permanent staff of 190 and seasonal staff of 50. The plant also dries and pelletises sugar beet residue for animal feed, and produces alcohol for the cosmetics, food and chemical industries at an onsite distillery.
The plant began serving the consumer market in 1968 when it added a sugar packaging facility to the site, and expanded operations in 2001 with the construction of a warehouse for packaged sugar.
The plant now produces a range of packaged sugars including:
• Granulated brown cane and white sugar sticks in 3-10 g (0.11-0.35 oz) packets
• 5 kg (11 lb) bags of granulated brown cane and white sugar
• 0.25 kg (0.55 lb) cartons of white or brown sugar-stevia mix (sugar cube)
• 0.5 kg (1.1 lb) cartons of white organic sugar and white or brown cane sugarstevia mix
• 1 kg (2.2 lb) cartons of extra-fine sugar
• 1 kg (2.2 lb) cartons of powdered sugar
• Individually wrapped white and brown cane sugar cubes
Tereos recently modernised its process to transfer extra-fine sugar to produce 1 kg (2.2 lb) cartons of extra-fine sugar and to produce white and brown cane sugar cubes. This involved shipping of extra-fine sugar in bulk bags from another Tereos plant in the north of France to the Artenay location, and installing a 18.5 kW (25 hp) pneumatic bulk handling system from Flexicon Europe to move the material to either of two destinations.
Extra-fine sugar from the northern plant arrives at the Artenay plant in 1 tonne (1.1 ton) bulk bags which are delivered by
“Using a pendant, the operator hoists a bulk bag of extra fine sugar along a cantilevered I-beam into the discharger frame.”
forklift to a BULK-OUT® model BFC bulk bag discharger equipped with a cantilevered I-beam, electric hoist and trolley to load bags into the frame. A 56 l (2 cu ft) floor hopper feeds the sugar into a PNEUMATICON® pneumatic conveying system through a flow-through pick-up adapter and rotary valve. A dual pipe plug diverter then directs the sugar to one of two destinations: a wet process for sugar cube production, or a packaging line. For sugar cube production, extra-fine sugar is transported 20 m (65 ft), including a 7.6 m (25 ft) vertical lift, to a filter receiver that discharges into a 210 l (7.4 cu ft) receiving hopper.
A rotary valve at the hopper’s outlet discharges through down spouting into a 450 l (16 cu ft) buffer hopper that feeds an existing screw-type conveyor where water is added to form a wet sugar mix used to mold sugar cubes on a continuous basis. When it’s not feeding the cube line, the pneumatic system moves extra-fine sugar 30 m (98 ft) – including an 8.5 m (28 ft) vertical lift – to a filter receiver that discharges into a 210 l (7.4 cu ft) receiving hopper. A butterfly valve at the hopper outlet supplies an existing 6000 l (212 cu ft) hopper, allowing continuous packaging of extra-fine sugar in 1 kg (2.2 lb) cartons. As each hopper reaches capacity, a level sensor signals a PLC when to stop each pneumatic convey line. Since the handling of extra-fine sugar is sensitive when suspended in air at certain concentrations, this section of the system is ATEXcompliant to meet relevant European safety regulations.
Because sugar must be lifted to 8.5 metres (28 ft) to the receiving hoppers, “A belt conveyor was impractical and a pneumatic system was therefore our only option,” explained Jean-Paul Amyot, Tereos packaging workshop manager at Artenay. “Pneumatic systems also have the benefit of being simple, flexible, and compact, and are closed, eliminating the risk of contamination, which is particularly important when handling food products.”
Flexicon was selected to supply the system because it was the only company “able to provide the flow rate we were asking for,” continued Amyot. It is the first pneumatic system installed at the Artenay plant; sugar is handled manually or by belt conveyor in other parts of the plant.
Pneumatic conveying is not without its challenges, however. At Artenay, these became apparent when handling extra-fine sugar, which is mixed with starch to avoid agglomeration.
Flexicon – www.flexicon.com
Dynamic weighing systems revolutionise logistics by enabling accurate, real-time parcel weighing during motion, enhancing speed, precision, and efficiency.
In logistics, speed and precision are critical to maintaining smooth and efficient operations. Dynamic weighing systems allow companies to weigh parcels and cargo while they are moving. This eliminates the need to stop and weigh each item manually, increasing throughput and minimizing delays. Dynamic weighing scales are specifically designed to weigh items as they move along conveyor belts or other transport systems, ensuring precise measurements without disrupting the flow of operations.
This type of system is especially valuable in busy distribution centres, freight terminals, and warehouse facilities where large volumes of packages need to be processed quickly. Real-time weight data helps logistics companies manage shipments, optimize routes, and meet strict delivery schedules.
Real-time data collection: Dynamic weighing systems provide instant weight data for parcels and cargo. This real-time information allows logistics centres to monitor shipments, calculate shipping costs accurately, and comply with weight regulations set by transportation authorities. The ability to access this data
“Real-time weight data optimises routes, reduces delays, and enables compliance with strict regulatory standards in logistics.”
immediately ensures faster decision-making, leading to more efficient workflows.
High-speed accuracy: Dynamic weighing systems are built to handle the fast pace of logistics operations. They accurately weigh items as they move along conveyor systems, even at high speeds. This means that businesses can process a large volume of items without compromising on precision. Accuracy is critical, especially when calculating shipping fees or ensuring that transport vehicles stay within legal weight limits.
Error reduction: Advanced technology minimizes the potential for errors caused by vibrations or environmental factors in fastpaced logistics environments. This ensures that even in the busiest distribution centres, weight data remains precise. By reducing the risk of incorrect shipping charges or missed deliveries, dynamic weighing
systems help prevent costly mistakes that could impact customer satisfaction and revenue.
Compliance with regulations: In logistics, regulatory compliance is key, especially when transporting goods across different regions. Dynamic weighing systems ensure that trucks, airplanes, and other vehicles aren’t overloaded, helping businesses avoid fines or penalties for exceeding weight limits. Accurate weighing also plays a critical role in maintaining safety standards, preventing accidents caused by unevenly distributed or overweight cargo.
Seamless system integration: Modern dynamic weighing systems can be integrated with existing logistics software. This integration automates data sharing, allowing weight information to flow directly into operational databases for more efficient process management. Seamless integration reduces the need for manual data entry and improves the overall accuracy of records.
Dynamic weighing systems are versatile tools used in various logistics applications, including:
Parcel sorting: In large logistics hubs, parcel
sorting is a high-speed process. As parcels move along conveyor belts, the dynamic weighing system weighs them while they are in motion. The systems can also be integrated into sorting applications and infeed lines, ensuring efficient handling and faster delivery times.
Cargo weighing: For companies that handle freight, dynamic weighing systems provide a crucial service by weighing cargo as it is loaded onto trucks, planes, or ships. This ensures that vehicles are not overloaded, which is important for both safety and legal compliance. Accurately weighing cargo also helps optimize space and load distribution, which can improve fuel efficiency and reduce transportation costs.
Freight optimisation: Dynamic weighing systems play a role in optimising freight loads. By knowing the exact weight of items being transported, logistics companies can load vehicles more efficiently, maximising space while ensuring that weight limits are not exceeded. This improves the overall productivity of the logistics operation and
ensures that transport vehicles are used to their full capacity.
When selecting a dynamic weighing system for logistics, it’s important to consider several factors:
Speed and throughput: The system must be able to keep up with the speed of your operations without sacrificing accuracy. In high-speed environments like distribution centres, the ability to weigh large volumes of items quickly is essential.
Accuracy requirements: Precision is key, especially when shipping costs are based on weight. Look for systems that offer advanced technology to correct for environmental factors like vibrations and movement, ensuring accurate readings in fast-moving environments.
Integration capabilities: The system should integrate seamlessly with your existing logistics software to automate workflows and improve process efficiency. This will
reduce manual data entry and improve overall accuracy.
Durability: Choose a dynamic weighing system that can withstand the rigors of a logistics environment, including exposure to dust, moisture, and frequent use. Systems built with durable materials will provide reliable service over time and reduce the need for repairs or replacements. Dynamic weighing systems are essential for logistics companies, offering speed, accuracy, and real-time data. By accurately weighing items in motion, these systems help improve efficiency, reduce errors, and ensure compliance with regulatory standards.
From parcel sorting to cargo weighing and inventory management, dynamic weighing systems play a critical role in keeping logistics operations running smoothly. Investing in the right system can lead to significant improvements in productivity, cost savings, and customer satisfaction.
Heat and Control’s French fries and potato co-products processing equipment sets the industry standard for dependability, offering rapid and efficient processing of potato products including fries, wedges, and an array of co-products.
Collaborating with experts and strategic partners, Heat and Control delivers comprehensive turnkey solutions — from spud to shipping. The company offers a diverse range of heating options, allowing customers to choose between natural gas, oil, steam, thermal fluid, electric heating, Kleenheat®, and Greenheat.
Their fryers boast optimal product handling, uniform oil heating and flow control, efficient fines removal, rapid oil turnover, and clean-in-place sanitation.
These features ensure the production of high-quality products with extended shelf life. Heat and Control fryers provide precise oil flow control for even cooking in even the largest fryers. Full control of zone flows and minimised oil volume further enhance operational efficiency and oil quality. With reliability, minimal operator intervention, and highly effective Clean-in-Place (CIP) systems, operating costs are controlled while maximising production.
The Heat and Control French Fry Fryer ensures trouble-free, high-capacity production with precise oil management for uniform cooking and consistent quality. Integrated seamlessly into their full French fry processing lines — already operational worldwide — these fryers boast an impressive processing capacity of over 35 tons per hour of finished product. Heat and Control’s French fry and formed potato product systems are the workhorses of the industry. With
"Multi-zone frying is a great option for processors seeking to customise cooking conditions for different cuts of coated and uncoated French Fries with minimal fryer footprint. "
options including multi-zone and two-stage continuous fryer systems, manufacturers are guaranteed uniformity in their products.
With a specialised two-stage setup, tailored to produce batter-coated fries, but equally suited to uncoated fries, this style of fryer boasts a unique design that maximises production capacity with a minimal footprint: Stage 1: Set coating - Oil velocity control and flexibility reduce damage to the product and coating losses. Controlled oil flow through multiple AccuFlow™ inlets ensures each French fry receives a consistent cooking time. The oil inlet directs fines out of the fryer to safeguard oil and product quality. An outside belt return reduces oil volume, further enhancing oil turnover time. Fines are efficiently removed through multiple outlets, minimising oil degradation. The design of this system includes a drip tray oil flush system and full Clean-inPlace (CIP), ensuring optimal hygiene and reduced fines build-up in both stages.
Stage 2: Completes cooking - With the batter firmly set, fries undergo final cooking in the second stage fryer. Multiple zones of oil inlets and outlets maintain a consistent average cooking temperature, low Delta T, by rapidly adjusting to changes in product load. Oil flow penetrates the pack for uniform cooking, eliminating clusters and quickly removing fines without product damage. Multi-zone frying is a great option for processors seeking to customise cooking conditions for different cuts of coated and uncoated French Fries with minimal fryer footprint.
Precise Frying control for product quality - Heat and Control’s unique continuous fryer design gives complete control over product quality. AccuFlow™ oil inlets are proven to offer equal side-to-side oil flow for uniform cooking across all fryer width classes. Multiple oil inlets and outlets enable adjustments to oil velocity, volume, and temperature drop to suit specific products, while efficiently removing fines. Continuous oil circulation between the fryer, filter, and heat exchanger provides precise temperature control and rapid adjustment to changes in product load. A low volume of oil and rapid turnover ensure fresh products with extended shelf life.
Easy cleaning - CIP spray nozzles in the hood and exhaust stack clean all areas above the oil path. Self-locking motorised screw jacks conveniently raise the hood, and conveyors, clear of the pan for complete cleaning and maintenance access. The fryer includes cleverly engineered features which minimise fines buildup from the outset - to reduce overall cleaning time and improve cleaning effectiveness. .
and Control –www.heatandcontrol.com
Endress+Hauser’s FLEX segmentation simplifies instrumentation selection with four distinct categories tailored to your specific process monitoring and control needs.
In today’s fast-paced world, choosing the right smartphone can be as daunting as navigating a maze. From the ‘essential’ models that offer just the basics, to the ‘premium’ devices that push the boundaries of technology, each category serves a unique purpose.
Just like selecting the perfect smartphone, finding the right instrumentation for your process is crucial for efficiency and success. In this article, we explore how Endress+Hauser’s innovative FLEX segmentation simplifies this process, ensuring you get the perfect fit for your needs, whether you’re looking for fundamental reliability or cutting-edge performance.
Selecting the right instrumentation to monitor and control all the different applications in your process can be quite challenging. Endress+Hauser’s FLEX segmentation recognises that each application has its own goals to achieve and challenges to overcome. Some processes just need monitoring, while others need control and/or optimisation. FLEX Selection ensure. you receive
“Selecting the right instrumentation to monitor and control all the different applications in your process can be quite challenging.“
instruments that fit the process, while avoiding sensors with unnecessary functions. According to the principle of ‘Flexible answers to individual needs, we designed four distinct portfolio selections:
• Fundamental: Simple products that meet your basic measurement needs
• Lean: Standard products that handle your core processes easily
• Extended: High-end products that optimise your processes with innovative technologies
• Xpert: Special products that can master your most challenging applications
This segmentation helps users easily identify the right product for their specific needs, whether they are looking for basic functionality or advanced features.
Fundamental selection: Fundamental
Selection products are designed for simplicity, with a limited number of variants to make selection easy. Compared to the other Selections, the Fundamental Selection products have fewer features and options, which simplifies installation, maintenance, and handling. Many are preconfigured, allowing for fast installation and commissioning. They feature standard outputs, such as analogue 4-20 mA and switch PNP/ NPN, allowing for standardised and simple connections. Their simplicity does not translate to lower or inferior product quality. We use the same quality components as in our other products. We also employ technologies we have developed over the last 70+ years together with our customers. Additionally, Fundamental products feature IO-Link connectivity, providing cost savings, enhanced process efficiency, and improved machine availability.
Lean Selection: For core production processes, reliable process control within specified parameters is crucial. Lean Selection instruments are equipped with comprehensive diagnostic and self-monitoring capabilities to detect interruptions or deviations, ensuring timely and appropriate responses. These
Extended selection: To stay competitive, it’s essential to optimise production by reducing operational expenses, improving availability, or enhancing product quality. Achieve the necessary process insights by leveraging more data. Our highly functional Extended Selection products offer superior measurement reliability, even under rapidly changing product and process conditions. They provide the highest accuracy and fastest response times in our portfolio. Enhanced transparency in detecting interruptions and deviations allows you to optimise processes and maintain consistency. Xpert selection: Circumstances such as highly demanding ambient or process conditions, bold productivity targets, or far-reaching regulations call for specialised instrumentation. Our Xpert Selection reflects our in-depth knowledge of industries, applications, guidelines and regulations. This drives our specialised product development, maximising performance and productivity in the most challenging applications. Additionally, we offer consulting and support services for instrument selection, commissioning, maintenance, and more, ensuring you have the right tools and guidance for success.
Endress+Hauser’s optical sensors can detect even the slightest colour changes in liquids, ensuring precise phase separation between products, cleaning agents, and rinsing water.
devices continuously monitor their own functionality, alerting you to malfunctions and providing guidance for corrective actions. Our measurement principles are designed to suit all process environments, ensuring consistent and dependable performance.
Increase your efficiency and your overall operations effectiveness by optimising the processes with IO-Link technology. The food & beverage industry is facing many challenges, such as stricter compliance regulations, a shortage of qualified staff, and increasing energy costs, among others. Our IO-Link devices can significantly contribute to overcome these challenges. IO-Link is a perfect entry into the world of digitalisation to enhance the efficiency of processes and upgrading your analogue device experience. Start your digital transformation process with the unique Endress+Hauser IO-Link product portfolio.
“Start your digital transformation process with the unique Endress+Hauser IOLink product portfolio.”
Fit-for-purpose IO-Link instruments: Ideal for OEMs (original equipment manufacturers) and skid builders, with outstanding quality for process automation
Hygienic approvals: Most Endress+Hauser IO-Link devices have hygienic approvals and can operate under harsh conditions (Ingress Protection)
Expanded measuring points: Measuring points that were previously not available for IO-Link technology in process automation are now part of the Endress+Hauser product portfolio
High interoperability: High level of interoperability with third-party IO-Link masters and IO-Link configuration software tools achieved through a standardised and deep-level implementation of the smart sensor profile.
Easy integration: Fast and easy device integration into leading process control systems thanks to the free-of-charge integration software package.
Endress & Hauser – www.za.endress.com
Matrix Software isn’t your average software company. They build custom solutions for the food processing industry, tackling specific challenges like traceability and cost control. This clientcentric approach empowers businesses like Cape Deli to achieve success.
Matrix Software’s philosophy is simple: start where the problem is and work from there. They’re a software solutions company specialising in the food processing industry that was started in 2006 from the ground up, because they wanted to be close enough to the problem to gain the specific knowledge and experience needed to solve it. Today, this approach continues to serve them well as they truly understand their clients’ challenges. Matrix Software meets clients where they’re at and journey with them to develop innovative and fit-for-purpose solutions that elevate their business and truly make a difference.
“Relationships build our foundation and people drive our progress. Our clients are at the heart of all we do and through our handson approach, we have developed a wide range of solutions to meet their evolving needs. With our team’s technical support and consulting expertise, we engineer success by dismantling obstacles and nurture the successful operations of our own business and that of our clients,” says Dewald Carelse, Matrix Software CEO.
An example of a successful client partnership is Cape Deli, a Cape Town based biltong and dried meat manufacturer, which caters for local and international markets.
Cape Deli found that Matrix Software was the right fit for them as an ERP provider to help them overcome specific challenges relating to the traceability of their products.
Traceability of meat and food products has long been under the industry spotlight with the two main drivers being food safety and authentication. As competition increases globally, it is critical that technologies help safeguard manufacturers against, among others, non-compliance with industry standards and inadequate quality control.
Says Louis Myburgh, systems developer at Cape Deli, “When it comes to the specific challenges that the industry faces, traceability is at the top of the list due to the sheer complexity of the supply system. Meat cutting and the cost of that process is also a critical factor for us. Stockholding and gathering accurate information regarding product ageing was cumbersome and problematic before partnering with Matrix Software.”
With every step meticulously tracked and managed within the Matrix Software ecosystem, Cape Deli will now be able to confidently trace the journey of each product from raw materials to finished goods, to final
destination. This not only ensures compliance with regulatory requirements but also instils trust and confidence among consumers, strengthening Cape Deli’s reputation for quality and integrity.
“Cape Deli achieved 99.5% in its most recent FSA audit result, and Matrix Software’s traceability solution certainly contributed to making information more easily available to help us obtain this result, highlights Myburgh.”
A tailor-made system consisting of a wide variety of configurations ensure that clients such as Cape Deli have accurate job costing, complete stock control, fit for purpose quality control, and complete process traceability.
The South African Bureau of Standards (SABS) is introducing new certification regulations for plastics in South Africa, as it moves to clamp down on packaging that makes vague claims of being “environmentally safe”.
Dr Sadhvir Bissoon, the acting CEO of the Bureau, said that the new regulations expressly caution against vague environment claims such as ‘environmentally safe’, ‘environmentally friendly, ‘earth friendly’, ‘non-polluting’, ‘green’, ‘ozone friendly, ‘pl “Manufacturers that wish to claim their plastic packaging are degradable need to subject the packaging to the relevant testing and certification requirements,” Bissoon said.
The newly published standard is listed as
the South African National Standard (SANS) 1728. Under the new standard, packaging and plastics will have to bear new labels identifying the type of plastic they’re composed of, and whether or not they are degradable.
“Degradable plastics include but are not limited to biodegradable, compostable, oxobiodegradable and water-soluble plastics,” said Bissoon.
SABS said that consumers will need to learn to recognise the correct markings and to be aware that any product that claims to
have biodegradable plastic packaging needs to be verified according to the standard, which is aligned with global requirements, said the CEO.
SANS 1728 further requires that the plastic material used in the packaging must be presented on the packaging, using a material identification code from 1-7, and contained in a triangle.
Source: wwwbusinesstech.co.za
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