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SEPTEMBER 2026 Vol. 53 • No. 9

SOUTH AFRICAN JOURNAL FOR FOOD AND BEVERAGE MANUFACTURERS

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CLEAN LINES, SAFE PRODUCTS

Propak 2026

See who will be showcasing their products and services!

Smarter, greener packaging solutions

Contamination control & deep cleaning

Bake safe, bake smart

Snacks & confectionery goes green

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CONTENTS

SEPTEMBER 2026 Vol. 53 • No. 9

Conveyor belting for bakery applications Steel belts engineered for durability

6 PROPAK 2026 This year’s industry players Discover O – Buster oxygen absorber

NON – ALCOHOLIC BEVERAGES

Optimise your calcium fortification

Redefining sweetness in beverages

Dairy processing that maximises yields

Smart packaging designs

Gut health in a can

DAIRY

INSPECTION & DETECTION Proven product inspection solutions Detection through scientific analysis AI-enhanced inline inspection

BAKERY Discover calcium caseinate

Snacks natural colour solutions

Discover Bruker’s FT-NIR instrument MPA lll From fruit prep to finished product

SUSTAINABLE PACKAGING

Discover Fuji’s new Alpha 10 Walking the green talk Lecithin: The unsung hero of food formulation

SNACKS & CONFECTIONERY Smart chocolate processing

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FOOD REVIEW | SEPTEMBER 2026

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

Raising the bar, one process at a time

càndida.giambò-kruger@media24.com INTERNATIONAL SALES Germany/Austria/Switzerland: Eisenacher Medien Erhardt Eisenacher +49 228 249 9860 info@eisenacher-medien.de Italy: Ngcombroker

elcome to this edition of Food Review — and what an edition it is. As the South

Giacomo Rotunno +39 370 101 4694

African food and beverage manufacturing sector continues to evolve at a

g.rotunno@ngcombroker.com

remarkable pace, this issue arrives at a moment when the conversations around

Taiwan:

innovation, sustainability and precision are no longer aspirational — they are operational. We open with a sharp focus on sustainable and recyclable packaging. From lightweighting and recyclate integration to circular label design, the industry is being asked to do more with less, and the companies profiled in these pages are rising to that challenge. Our Company Focus shines a light on efforts to raise South Africa's packaging standards, a timely reminder that local ambition can and does translate into world-class results. This issue also takes a deep dive into inspection and detection — a space being rapidly

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

transformed by AI-enhanced inline technologies and scientific analysis tools. Quality and

PUBLISHING TEAM

safety are non-negotiable, and the solutions showcased here reflect just how sophisticated the

General Manager: Dev Naidoo

industry's defences have become.

Head of Content & Digital Strategy:

Ingredients take centre stage too, with features on clean-label trends, the growing appeal of pectin, and a spotlight on Stevia Andromeda — all pointing toward a consumer-driven hunger for transparency and naturalness on the label. Our Industry Talk segment is buzzing with insight, from fruit preparation innovations with NuBerry Fruits to cost-saving product development strategies and the science of natural colour performance. Meanwhile, our ProPak 2026 preview

Varushka Padayachi Production manager: Angela Silver Production Controller: Mandy Ackerman Group Art Director: David Kyslinger MEDIA24 MEDIA CFO: Luxolo Dywili

offers an exciting glimpse into what exhibitors are bringing to the floor — mark your calendars.

MEDIA24 CORPORATE

As always, this magazine is built on the conversations, contributions and

CEO MEDIA24: Minette Ferreira

commitment of an industry that never stands still. Thank you for being part

CFO MEDIA24: Raj Lalbahadur

of it.

JOHANNESBURG OFFICE Building 13, The Woodlands Office Park,

Kelebogile (Lebo) Nondzaba

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Editor, Food Review

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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full responsibility for the final review of all published content, ensuring adherence to the highest editorial standards and verifying that all information presented is accurate, factual, and aligned with our publication’s values. This human-led approach allows us to leverage innovative technology while upholding the quality and reliability our readers expect and deserve. Should you have any concerns regarding our use of AI please email the editor at: Kelebogile.nondzaba@newmedia.co.za

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other than where specifically stated, are not necessarily those of the publisher. The editor welcomes for publishing consideration news items, press releases, articles and photographs relating to developments in the food and beverage SOUTH AFRICAN JOURNAL FOR FOOD AND BEVERAGE MANUFACTURERS

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

industries. No responsibility is accepted should contributions be lost. Food Review is printed and bound by Novus Print, Cape Town. Copyright: all rights reserved. ISSN 0257-8867 Readers are prohibited from using the contact details displayed in any advertisement or editorial within the pages of this publication to generate and/or distribute unsolicited bulk emails or other forms of mass marketing correspondence.

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FOOD REVIEW | SEPTEMBER 2026

CONTAMINATION CONTROL & DEEP CLEANING

Why viscosity is the secret to consistent quality Every time a consumer twists open their favourite sauce or spoons out a yoghurt, they are experiencing the result of precision viscosity measurement — whether they know it or not.

than simply producing the same recipe twice. Consumers expect their favourite

products to look, pour, spread and feel the same every time they purchase them. From the thickness of a sauce and the creaminess of a dairy product to the flow of a syrup or plant-based formulation, viscosity plays an important role in how a product behaves

"Consumers may never see the laboratory measurements behind their favourite products — but they experience their results every day."

during production and how it is ultimately

FROM PRODUCT DEVELOPMENT TO PRODUCTION Viscosity testing is not limited to identifying whether a finished product passes or fails a specification. During product development, it can help R&D teams understand how changes in ingredients or formulations influence product behaviour. Once the desired product has been developed, the viscosity specification can become part of routine incoming-material,

experienced by the consumer. For food

• Syrups and liquid formulations

in-process or finished-product quality control.

manufacturers, measuring viscosity there-

• Chocolate and confectionery products

A manufacturer developing a new sauce, for

fore provides valuable information for both

• Beverages and concentrates

example, may optimise the formulation until

quality control and product development.

• Plant-based food products

the desired consistency is achieved. Once the

• G els, creams and other semi-solid

product moves into production, routine viscos-

TURNING CONSISTENCY INTO MEASURABLE QUALITY

formulations

ity measurements can help verify whether subsequent batches remain within the established

Visual inspection alone cannot always identi-

MAKING ROUTINE QC SIMPLER

specification. In this way, viscosity becomes a

fy small variations between batches. Chang-

For a measurement technique to add value on

measurable link between formulation, produc-

es in raw materials, formulation, temperature

a busy production or QC floor, it needs to be

tion and final product quality.

or processing conditions can influence the

easy to incorporate into everyday workflows.

viscosity of a product and potentially affect

ViscoQC is designed with routine operation

its final quality. Routine viscosity meas-

in mind. Magnetic spindle coupling allows

PROTECTING MEASUREMENT CONFIDENCE THROUGH SERVICING

urement gives manufacturers an objective

for quick spindle changes, while automatic

Reliable quality control also depends on

parameter that can be incorporated into their

spindle recognition helps ensure that the

the ongoing performance of the measuring

quality control processes. Anton Paar's food

correct measuring configuration is used.

instrument. Regular maintenance, calibration

analysis portfolio supports physical testing

Built-in digital levelling continuously monitors

and servicing should therefore form part of

across a broad range of applications, includ-

the instrument's levelling status, and the

a laboratory's measurement strategy rather

ing determining the viscosity of dairy prod-

TruMode™ function assists users in identifying

than only becoming a consideration when an

ucts and milk alternatives and evaluating the

an appropriate spindle and speed combination

instrument develops a problem. Anton Paar

flow behaviour of products such as pudding

when working with new formulations.

Certified Service provides professional main-

and sauces. The Anton Paar ViscoQC rotational viscom-

These features can be particularly valuable

tenance and calibration support for Anton

in environments where several operators

Paar instruments. Preventive maintenance

eter provides a straightforward solution for

perform routine measurements. Reducing

can help identify potential wear before it af-

routine viscosity testing of liquid to semi-solid

manual setup decisions helps manufacturers

fects instrument performance, while calibra-

samples. Depending on the model and meas-

standardise their testing procedures and

tion supports the traceability and continued

uring system, ViscoQC can accommodate

improve confidence in results. Temperature

confidence of measurement results.

applications ranging from relatively low-vis-

is another important consideration because

cosity samples through to highly viscous

viscosity can change significantly with

quality systems, maintaining documented

products such as sauces.

temperature. ViscoQC can be expanded with

service and calibration histories can also

This makes viscosity measurement relevant

temperature-control accessories, allowing

support internal quality procedures.

across numerous food applications, including:

manufacturers to establish defined measure-

• S auces, dressings and condiments

ment conditions and improve comparability

• Dairy products and dairy alternatives

between samples and batches.

8 SEPTEMBER 2026 | FOOD REVIEW

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Image: Supplied byAnton Paar Southern Africa

n food manufacturing, consistency is more

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ADVERTORIAL

Building a strong food safety culture

Ensuring food safety is crucial in today’s complex industry. From farm to fork, every step matters. Implementing robust measures requires more than regulations; it demands a shared commitment to a food safety culture.

food safety culture is a shared set of values, attitudes and behaviour that prioritise food safety at every level

of an organisation. It goes beyond simply adhering to guidelines and regulations; it involves a collective commitment to continuous improvement and vigilance in identifying and mitigating potential risks. Here are some key steps to help you create and maintain a strong food safety culture in your organisation.

LEADERSHIP COMMITMENT top. Leaders within the organisation must demonstrate a genuine commitment to food safety by making it a top priority. This includes allocating resources, providing training, and leading by example. When employees see that food safety is taken seriously by leadership, they are more likely to prioritise it themselves. Education and training: Proper training is essential for ensuring that all employees

“Building a food safety culture begins at the top. Leaders within the organisation must demonstrate a genuine commitment to food safety by making it a top priority.”

INVEST IN TECHNOLOGY Technology can be a valuable tool for enhancing food safety in your organisation. From temperature monitoring systems to automated hygiene monitoring, there are a variety of technologies available that can help streamline processes and identify potential risks more efficiently. By investing in the right tools and systems, you can improve overall food safety while also saving time and resources.

understand the importance of food safety

are consistent and fair. At the same time, it is

and know how to implement best practices

essential to recognise and reward employees

Collaborate with partners: Food safety is

in their daily tasks. From factory staff to

who demonstrate exemplary adherence to

a shared responsibility that extends beyond

management, everyone should receive

food safety protocols. This can help reinforce

the walls of your organisation. Collaborating

comprehensive training on topics such

positive behaviour and encourage others to

with chemical and raw material suppliers,

as proper hygiene, safe food handling

follow suit.

distributors and other partners in the food supply chain can help ensure that everyone

procedures, and identifying potential hazards.

Continuous improvement: The food

Regular refresher courses can help reinforce

industry is constantly evolving, with new

is aligned on food safety standards and

these principles and keep everyone up to date

challenges and risks emerging all the time.

protocols. By working together, you can

on the latest developments in food safety.

As such, it is essential to foster a culture

identify potential risks more effectively and

of continuous improvement within your

implement measures to mitigate them before

communication is essential for maintaining a

organisation. This means regularly reviewing

they become problems.

strong food safety culture. Employees should

and updating food safety protocols in

Clear communication: Effective

In conclusion, creating a strong food

feel comfortable reporting any concerns or

response to new information, technological

safety culture in your organisation

observations related to food safety, and there

advancements, and changing regulations

requires commitment, communication

should be clear channels for doing so. Whether

and actively seeking out opportunities for

and continuous improvement. By

it is a suggestion box, regular meetings, or an

improvement can help ensure that your

prioritising food safety at every level in

open-door policy with management, employees

organisation stays ahead of the curve.

your organisation, investing in education

Lead by Example: Employees take

and training, and fostering a culture of

should know that their voices are heard and that their feedback is valued.

cues from their leaders, so it is crucial for

accountability and collaboration.

managers and supervisors to lead by example

ACCOUNTABILITY AND RECOGNITION

when it comes to food safety. This means

Holding employees accountable for their

consistently following protocols, practicing

actions regarding food safety is crucial

hygiene, and prioritising food safety in all

for maintaining standards. This includes

their work. When employees see that their

implementing clear protocols for addressing

leaders take food safety seriously, they are

violations and ensuring that consequences

more likely to do the same.

10 SEPTEMBER 2026 | FOOD REVIEW

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Image: Supplied by Shutterstock.com

Building a food safety culture begins at the

CONTAMINATION CONTROL AND DEEP CLEANING

Why deep cleaning is a bakery's best defence Post-bake contamination is a real and costly risk. For South African bakeries, deep cleaning is far more than routine housekeeping.

ood safety is critical in the bakery

and damaged equipment parts, as well

industry, where millions of South

as chemical contamination from cleaning

accumulation. Excess flour dust can attract

Africans consume baked products every

agents and allergen cross-contamination

pests, contaminate products, increase allergen

day. Effective contamination control and deep

from ingredients such as wheat, milk, eggs,

risks, and support microbial growth when mois-

cleaning programmes help protect consumers,

soy, nuts, and sesame.

ture is present. Dust that settles on overhead

maintain product quality, and ensure

structures can also fall onto exposed products

CLEANING AS A SAFETY STRATEGY

during production, creating a food safety risk.

Routine cleaning removes visible dirt and

Regular vacuum cleaning, effective dust extrac-

harmful microorganisms, contamination can

product residues, while deep cleaning tar-

tion systems, and preventative maintenance are

occur after baking through employee han-

gets hard-to-reach areas where contami-

essential to control this hazard.

dling, poorly cleaned equipment, airborne

nation can build up over time. Equipment

To maintain a hygienic production environ-

contaminants, pests, and improper storage

such as mixers, conveyors, ovens, cooling

ment, bakeries should implement structured

conditions. Common microbiological concerns

racks, drains, and ventilation systems should

deep cleaning schedules, use appropriate

in bakeries include moulds, yeasts, Salmonel-

be included in scheduled deep cleaning

food-safe cleaning chemicals, and regularly

la, Listeria monocytogenes, and Bacillus cere-

programmes. For example, flour residues

verify cleaning effectiveness through ATP

us. Products containing cream, custard, dairy

mixed with moisture behind equipment can

testing, environmental swabbing, microbio-

fillings, or toppings are particularly vulnerable

create ideal conditions for microbial growth,

logical testing, and hygiene audits.

to contamination and spoilage.

while dirty drains may become reservoirs

compliance with food safety standards. Although the baking process destroys most

Images: Supplied by LTL

A unique challenge in bakeries is flour dust

Bakeries also face physical contamination risks from metal fragments, glass, plastic,

for bacteria that can spread throughout the production area.

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FOOD REVIEW | SEPTEMBER 2026

CONTAMINATION CONTROL & DEEP CLEANING

Flawless hygiene for complex F&B applications VEGA Controls delivers level and pressure sensors engineered for the food and beverage industry — combining hygienic design, multi-standard certification and smart connectivity for cleaner, more efficient production processes. cell supports durability and precision. Like

bringing added complexity and cost to every

APULS 42 is well suited to fast-changing

accessible, VEGA sensors with Bluetooth

process. Its strict requirements also place

levels. It connects seamlessly to process

connectivity can be operated remotely from

high demands on measurement technology.

data systems via IO-Link and uses mainte-

a smartphone or tablet. The VEGA Tools

VEGA level and pressure sensors are certi-

nance-free 80 GHz radar technology. Its

app supports quick commissioning, config-

fied to the latest food and pharmaceutical

illuminated ring improves readability from a

uration, and monitoring, improving overall

industry standards, including FDA, ISPE

distance, supporting easy use in industrial

process control.

GAMP, ASME-BPE, EHEDG, and 3-A Sani-

environments. The VEGAPULS 6X offers

Across level, limit-level, and pressure

tary regulations.

exceptional accuracy and strong focusing

measurement, VEGA sensors deliver accu-

wider variety of foods and beverages than ever before. For producers,

consistent quality and impeccable hygiene are essential. VEGA instrumentation helps meet these standards while making processes more efficient. Food production is highly sensitive,

VEGAPOINT, it can be fitted with an optional universal connection for hygienic adapters, helping streamline installation and reduce inventory requirements. VEGA also provides digital tools that make monitoring and operation easier. Because not every measuring point is easily

VEGA equipment uses corrosion-resistant

for dependable measurement in challenging

rate, dependable monitoring for a wide range

materials that support efficient cleaning and

conditions. Internals such as agitators do

of applications. With features such as Blue-

thorough microorganism removal. Its “hygien-

not affect performance, and it reliably de-

tooth remote operation, maintenance-free

ic by design” approach is reflected in prod-

tects media with poor reflective properties,

radar technology, and versatile hygienic

uct-contact sensor surfaces, which have spe-

including oily products.

fittings, they simplify installation, improve

cial roughness values below 0.8 µm and are

For limit-level measurement, the VE-

efficiency, and strengthen process control.

also available with an electropolished finish.

GASWING 61 is a versatile option for liquid

From rapid level changes and overflow pro-

In many cases, seals have been removed for

applications. Its reliable detection and long

tection to precise pressure monitoring, VEGA

added safety. VEGA measuring instruments

service life make it especially suitable for

offers durable solutions tailored to demand-

are also designed to meet the critical require-

overflow and dry-run protection in storage

ing industry requirements.

ments of CIP (Clean-In-Place) processes.

tanks containing cleaning agents. The VEG-

ONE CONNECTION, MULTIPLE POSSIBILITIES

optional universal hygienic adapter that sim-

FLAWLESS HYGIENE. ABSOLUTE QUALITY

plifies installation and reduces spare-part

In food production, precision and purity go

VEGA sensors integrate quickly into existing

inventory. Its illuminated ring also provides

hand in hand. VEGA’s state-of-the-art level

production facilities thanks to standardised

clear visibility from a distance, making it

and pressure sensors ensure safe, reliable

fittings. Hygienic adapters add flexibility,

practical for process monitoring.

processes that meet the most stringent

APOINT sensor adds convenience with an

simplify processes, and offer diffusion-tight,

global standards — FDA, EHEDG, and 3-A Sanitary included. With VEGA instrumen-

system provides a suitable solution for every

FROM PRESSURE TO PROCESS CONTROL

mounting situation.

For pressure measurement, the VEGABAR

ble hygiene and consistent quality while

VEGA provides sensors for precise, re-

28 reliably monitors gases, vapours, and

streamlining their operations.

liable measurement across diverse appli-

liquids at temperatures up to 130°C. Its

cations. For level measurement, the VEG-

innovative CERTEC® ceramic measuring

highly robust performance. The adapter

12 SEPTEMBER 2026 | FOOD REVIEW

tation, producers can maintain impecca-

Vega – www.vega.com/za

Image: Supplied by Vega

"Clean processes start with the right instrumentation — and VEGA is engineered to deliver exactly that."

onsumers now have access to a

The most important ingredient for your process? A pinch of perfection.

Too many cooks spoil the broth. That’s why our level and pressure measurement technology focusses on the essentials: reliability, efficiency and knife-edge precision. With the latest technology, you always get the values you need, wherever you are. So that you can concentrate fully on your personal recipe for success. Everything is possible. With VEGA.

vega.com

INDUSTRY TALK

Future food processing technology

Advanced manufacturing systems transform global food production landscapes continuously.

he food processing technology sector

SMART SENSORS

risks and improving workplace safety.

is experiencing unprecedented

Smart sensors embedded throughout

Advanced machine vision systems powered

innovation as manufacturers

processing lines provide real-time

by artificial intelligence can detect quality

embrace artificial intelligence, robotics,

monitoring of critical parameters including

defects at speeds exceeding human

and sustainable processing methods to

temperature, humidity, pressure, and

capabilities, ensuring only premium

meet evolving consumer demands and

contamination levels. These Internet of

products reach consumers.

regulatory requirements. With global food

Things (IoT) devices create comprehensive

technology investments reaching record

data ecosystems that enable manufacturers

SUSTAINABLE PROCESSING TECH

levels in 2024, the industry is witnessing

to optimise processes continuously and

Environmental sustainability has become a

fundamental shifts in how food products are

ensure consistent product quality. The

driving force in food processing technology

manufactured, monitored, and delivered to

integration of blockchain technology

development, with manufacturers investing

market. Modern food processing facilities are

has revolutionised traceability, providing

heavily in energy-efficient equipment and

integrating sophisticated technologies that

immutable records of product journey from

alternative protein production methods.

enhance efficiency, safety, and sustainability

farm to fork.

Precision fermentation technology has

whilst reducing operational costs. Artificial

Robotics and automation systems

emerged as a game-changing innovation,

intelligence and machine learning algorithms

have transformed traditional manual

enabling the production of sustainable

now power predictive maintenance systems,

processes, with collaborative robots now

proteins using microorganisms rather than

enabling equipment to anticipate failures

handling complex tasks such as palletising,

traditional agriculture. This revolutionary

before they occur. This technological evolution

packaging, and quality inspection. These

approach reduces greenhouse gas

has reduced unplanned downtime by up

systems operate with precision levels

emissions by up to 97% compared to

to 30% in leading manufacturing facilities,

impossible to achieve through human

conventional animal agriculture whilst using

significantly improving production throughput.

labour alone, whilst reducing contamination

95% less land and 80% less water.

Distributors of Rondo equipment in South Africa

Distributors of Rondo Polyline equipment in South Africa

The Polyline is Rondo’s starting point for automatic pie production. In addition to pies you can produce folded, rolled, filled, decorated, cut and even stamped out products with the Polyline.

Distributors of Rondo equipment in South Africa

olyline oduction. ecorated, Polyline.

Rondostar 4000

The Rondostar 4000 can produce dough bands and blocks easily and gently. It can also produce very thin dough bands and process the more difficult dough types like shortcrust pastry.

Tel: +27 11 462 3224/5 Fax: +27 11 462 3226 E-mail: foodequip@arbonia.co.za

Tel: +27 11 462 3224/5 n produce dough bands and blocks and 3226 gently. Fax: +27easily 11 462 thin dough bands and process the more difficult E-mail: foodequip@arbonia.co.za ust pastry. Arbonia half page.indd 1

14 SEPTEMBER 2026 | FOOD REVIEW

2023/05/09 11:32

Smarter chocolate processing for a more demanding world

BAKERY

Bühler introduces the next evolution of two of its most trusted solutions in chocolate mass processing: the Finer S Edition 26 five-roll refiner and the ELK S Edition 26 single-shaft conche.

hile the two core process steps

two steps that largely define final product

why we built the Edition 26 on the strongest

in high-quality chocolate mass

quality. Fineness, taste and aroma, flow

possible foundation, adding value where

processing — refining and

behaviour, and raw material efficiency are

customers feel it most: easier operation,

conching — remain as robust and reliable

all shaped here. With Edition 26, Bühler

greater reliability, higher energy efficiency,

as ever, the Edition 26 systems run cleaner,

is helping customers address industry

optimised maintenance, and better

smarter, more efficiently, and with greater

challenges and turn them into business

hygiene," says Skeljzen Nesimi, Head of

transparency. With the new Edition 26,

opportunities.

Product Management, Chocolate & Flavour

Bühler is equipping its customers for future

Creation, Bühler.

position in the chocolate industry. Through

FINE-TUNED DOWN TO THE LAST DETAIL

shortages, getting the most out of every

its proven technologies, Bühler has earned

"Our roll refiner has helped shape the

cocoa bean is not just a slogan — it is a direct

long-standing trust and recognition from

chocolate industry for more than a century.

lever on profitability. Working closely with

customers across the global chocolate

The ability to achieve fineness down to

customers, Bühler engineers took a whole-

industry. For decades, its DoMiReCo process

12 micrometres — crucial for the target

process view to identify where performance

— dosing, mixing, refining, and conching

particle-size distribution that delivers

could be improved.

— has set the benchmark. At the heart of

mouthfeel and smoothness — remains

this process are refining and conching, the

unique to Bühler's five-roll refiner. That is

requirements and reinforcing its leading

With cocoa price volatility and supply

Bühler - www.buhlergroup.com

Redefining the Future of Baking DirectBake Smart Oven & RotaMold Smart Discover the baking excellence with the DirectBake Smart oven and RotaMold Smart. Combining european expertise and Indian innovation, these cutting-edge solutions ensure energy efficiency, precise molding, and consistent baking results. From raw ingredients to perfectly shaped and baked products, experience unmatched performance in achieving the ideal size, texture, flavor, and color of your end-products.

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Innovations for a better world.

FOOD REVIEW | SEPTEMBER 2026

BAKERY

Keeping the bakery industry moving

In industrial bakery production, reliable equipment is essential for maintaining consistent quality, efficient throughput and minimal downtime across baking, heating, cooling, drying and packaging processes.

egman supports the bakery industry with a comprehensive range of wire conveyor belting, woven wire mesh

and perforated plate solutions, backed by technical expertise and the ability to match products to specific processing requirements.

WIRE CONVEYOR BELTING FOR BAKERY APPLICATIONS Wire conveyor belts are widely used throughout bakery production, particularly in applications involving high temperatures, airflow, cooling, drying and continuous Tegman supplies a variety of wire belt

This makes them suitable for bakery process-

Woven Wire Mesh for a variety of bakery and

es where product stability, heat transfer and

food-processing applications.

configurations to accommodate different

airflow need to work together efficiently.

products, equipment and operating environ-

• Honeycomb Belt

diameters and materials, woven wire mesh

ments, including:

Honeycomb Belts combine a flat conveying

can be specified according to the individual

• Cord Weave Belt

surface with an open construction, providing

process. Within bakery operations, poten-

Cord Weave Belts provide a closely woven,

reliable product support while allowing effi-

tial applications include screening, sieving,

relatively smooth conveying surface, making

cient airflow through the belt.

separation, filtration and product support.

them suitable for smaller or more delicate

Available in different aperture sizes, wire

This makes Honeycomb Belting particularly

Different mesh openings allow bakeries

bakery products requiring additional support.

useful for baking, heating, cooling and drying

to achieve the required particle separation

Their construction provides product stability

applications, where circulation around the

or screening characteristics, while the open

while retaining the durability and tempera-

product is important for consistent processing.

structure provides excellent airflow, drainage

ture resistance associated with metal con-

• Ladder Belt

and heat transfer where required.

veyor belting.

Ladder Belts offer a lightweight construction

This versatility makes woven wire mesh

• Balance Weave Belt

with a high percentage of open area, allowing

a practical solution across multiple areas of

Balance Weave Belts are a versatile solution

excellent airflow and heat circulation around

bakery production.

for heating, baking, cooling and general

the product.

product transfer. Their construction offers

Their open design makes them suitable

a combination of strength, flexibility and

for bakery applications requiring efficient

Tegman’s Perforated Plates provide a strong

dependable conveying.

heating or rapid cooling. The positive

and durable solution for bakery applications

Different configurations can be supplied

sprocket-driven design also promotes

requiring accurately controlled openings

according to product size, load, temperature

accurate tracking and dependable oper-

together with structural stability.

and required open area, allowing the belt to be

ation, making Ladder Belts suitable for

Perforated plate can be manufactured

matched to the individual production process.

continuous and higher-speed processing

with various hole sizes, patterns, pitches

• Carbon Steel Belts – Solid & Perforated

applications.

and open areas to meet specific processing

Tegman supplies solid and perforated carbon

• Rod Belt

and equipment requirements. Applications

steel conveyor belts for applications requir-

Rod Belts provide a versatile conveying

within bakery production can include

ing a strong, stable conveying surface.

solution that can be selected according to

screening, sieving, ventilation, drying,

Solid belts provide continuous product sup-

product size, load and required open area.

airflow, product support and specialised

port, while perforated belts combine support

Their construction makes them particularly

equipment components. The combination

with controlled open area, allowing air and

useful where airflow and efficient heat trans-

of strength and controlled open area allows

heat to pass through the conveying surface.

fer are required while products move reliably

perforated plate to withstand demanding

"One supplier. Every bakery conveyor solution you need."

through the production line.

production environments while providing

16 SEPTEMBER 2026 | FOOD REVIEW

PERFORATED PLATES

consistent performance.

WOVEN WIRE MESH Beyond conveyor belting, Tegman supplies

Tegman - www.tegman.co.za

Image: Supplied by Tegman

product transfer.

BAKERY

Steel belts that keep bakeries baking longer

A wide range of biscuits, cookies and other products can be baked on a solid steel bake oven belt.

For over a century, IPCO has set the standard in bake oven belt technology — delivering steel belts engineered for durability, energy efficiency and consistent baking quality in demanding production environments.

"Some IPCO steel belts are still running strong after 50 years."

800mm to 3,500mm wide, giving bakeries

efficiency and, ultimately, the performance

engineered into the belt during manufac-

trusted by OEMs and industrial bakeries

of the bakery as a whole. And IPCO has

ture in order to ensure a consistently high

worldwide, IPCO can provide everything

been a world leader in the manufacture of

product quality across the full width of the

from a single replacement belt through

bake oven belts for more than 100 years.

belt, bake after bake. The excellent heat

to a comprehensive range of components

The company installed the world’s first

transfer of steel, combined with a belt that

covering every aspect of a conveying

solid steel bake oven belts back in 1925,

stays flat even under intense heat, delivers

system from tensioning and drive stations

and the fundamentals that proved their

even baking and easy product discharge. It

to break points, graphite stations and all-

worth all those years ago remain the same

also means less maintenance: strong ten-

important tracking solutions.

today: extraordinary durability under

sion and tracking characteristics give steel

punishing conditions. A bake oven belt is

bake oven belts a working life that regularly

tensioned, tracked, heated to temperatures

exceeds 20 years, with some installations

as high as 400°C, cooled, and turned

still running after 50.

or industrial bakeries, the bake oven belt serves as much more than a just a conveying medium. An integral part

of the baking process, it plays a central role in determining product quality, production

around rollers thousands of times a day,

There's a sustainability impact too. Steel

and no material handles that cycle as

belts are lighter than wire mesh alterna-

reliably as a solid or perforated steel belt.

tives, which means they require less ‘reheating’ each time they travel through the

a route to increased productivity without the capital cost of factory extensions or new facilities. Backed by ISO 9001, ISO 14001 and OHSAS 18001 certification, and

DID YOU KNOW? Did you know that steel bake oven belts are lighter than wire-mesh alternatives, potentially saving bakeries up to 30% in heating costs per oven pass?

ENGINEERED FOR PERFORMANCE

oven. This can mean a saving in heating

Delivering this level of performance de-

costs of up to 30%. The lower weight also

pends on precision engineering. Thermal

means less energy is needed to drive it.

LOCAL SERVICE EXPERTISE

conductivity is central to baking per-

For bakeries under pressure to control

The company has a fully trained service

formance, but properties like flatness,

both costs and carbon footprint, that's

team based in Johannesburg and

straightness and colour all have to be

a meaningful advantage baked into the

equipped to deliver a quick response

material itself.

to any service needs. This means that work is carried out by qualified people

CLEAN, COMPLIANT AND SCALABLE

with an in-depth understanding of

Hygiene is another area where a steel

customers’ needs and values. As part of

belt offers clear advantages over other

a global business, IPCO’s African service

materials. A smooth, flat surface means

team can also call on the support of the

no gaps for carbon deposits to build up,

company’s Special Engineering Team,

making cleaning faster and more thorough

belt experts who can be sent anywhere

than with other belt materials, which in

in the world to provide specialist

turn helps minimise the risk of hazardous

support.

acrylamide formation, an increasingly Belt manufacturing operations at IPCO’s production facility in Sweden.

18 SEPTEMBER 2026 | FOOD REVIEW

important consideration for food safety compliance. IPCO produces belts from

IPCO – www.ipco.co.za

engineered for tomorrow

Bake more, bake better with IPCO steel belts Flat, straight, durable and easy to clean, our solid and perforated steel belts have been helping bakeries produce premium quality products since 1925. This unparalleled experience means we can also support you with service, repairs, upgrades and troubleshooting, all backed up by a comprehensive range of conveyor components.

 100 years of partnership with the bakery industry  Engineered to deliver exceptional baking performance  Energy efficient – lighter belt means lower carbon footprint

Read more at ipco.com/bake →

 Installations, upgrades, repair, maintenance and spare parts

BAKERY

Calcium Caseinate: The secret ingredient elevating modern baking Calcium caseinate's exceptional water-binding properties keep baked goods softer for longer, naturally extending shelf life — all without altering flavour or compromising the texture consumers love.

levate Your Baking: Why Calcium

calcium content. It is perfect for functional

Caseinate is the Ultimate Functional

foods, protein bars, and health-focused

Ingredient

snacks.

The baking industry faces a growing chal-

crumb in sandwich breads and a tender, melt-in-your-mouth bite in cookies. It also reduces crumbling in

2. Superior moisture retention

gluten-free applications.

lenge. Consumers want healthier snacks but

No one likes stale baked

4. Low-lactose appeal

refuse to sacrifice taste or texture. Tradition-

goods. Calcium caseinate

Unlike standard milk

al protein additions often leave breads dense

binds water exceptionally

solids, calcium caseinate

and cookies dry.

well. This moisture reten-

contains very little lac-

Calcium caseinate solves this problem.

tion keeps breads, cakes,

tose. This allows you to

This milk-derived protein delivers major nu-

and muffins soft and extends

create protein-rich baked

tritional benefits while keeping baked goods

their shelf life naturally.

soft, fresh, and delicious.

3. Enhanced crumb

WHAT IS CALCIUM CASEINATE?

This protein strengthens dough and batter

QUICK FORMULATING TIPS

Calcium caseinate is a high-quality protein

structures. It creates a softer, more elastic

To get the best results, replace about 5%

goods that are much easier on sensitive stomachs.

structure

made from skim milk casein. It features a

to 10% of your standard flour with calcium caseinate. Because it binds water efficiently,

high-temperature baking or alter your signa-

FORMULATING WITH CALCIUM CASEINATE? HERE'S WHAT YOU NEED TO KNOW

ture flavour profiles.

Getting started is simpler than you think.

fect dough consistency. Chempure partners

Follow these quick tips for seamless

with Actus to bring you Calcium Caseinate.

THE BIG BENEFITS FOR BAKERS

integration:

Contact Chempure for more information.

1. Premium protein and mineral boost

• Replace 5–10% of standard flour with

neutral taste and excellent heat stability. This means it will not break down during

you may need to slightly increase the liquid content in your recipe to maintain the per-

your nutritional label. It provides a complete

• Increase liquid slightly to compensate

profile of essential amino acids and increases

for its superior water-binding properties

DID YOU KNOW?

• No heat concerns — it's fully stable at

Calcium caseinate contains very little lactose compared to standard milk solids — making it easier for lactosesensitive consumers to enjoy proteinrich baked goods without discomfort.

high baking temperatures

FAST FACT Calcium caseinate's exceptional waterbinding properties keep baked goods softer for longer, naturally extending shelf life — all without altering

• Low lactose — suitable for lactose-sen-

flavour or compromising the texture

sitive consumers

consumers love.

• C omplete amino acid profile — ideal for protein bars, functional snacks, and health-focused products

Chempure – www.chempure.co.za

Calcium Caseinate Better Baking. More Protein. Innovators to the Food, Nutrition, Health & Wellness, Pharmaceutical and Personal Care markets.

A high-quality, milk-derived protein that enhances nutrition, texture and freshness without compromising taste. HIGH PROTEIN

ferdi@chempure.co.za

20 SEPTEMBER 2026 | FOOD REVIEW

MOISTURE RETENTION

IMPROVED TEXTURE

HEAT STABLE

LOW LACTOSE

Chempure partners with Actus to bring you Calcium Caseinate.

Images: Supplied by Getty Images.

calcium caseinate

Adding this ingredient instantly elevates

ADVERTORIAL

Precision analytics powering dairy quality

From pasture to package: End-to-end precision analytics, process optimisation and quality assurance in the dairy industry.

ptimise dairy operations from farm gate intake to final retail shelf release. This process demands

total corporate quality assurance. Labotec brings together world-leading analytical technologies to ensure composition accuracy, physical stability, microbiological safety, and environmental compliance across Southern Africa. By bridging ultra-fast screening tools and laboratory reference methods, we help processing facilities maximise yields while mitigating risks from out-of-specification batches.

PHYSICAL STRUCTURE & PROCESS MONITORING

itoring, and standardised media preparation

COMPOSITIONAL ANALYSIS & CHEMISTRY VERIFICATION

Physical structure governs consumer senso-

batch holds.

ry perception, mouthfeel, emulsion stability,

• Sterilisation workflows: Steam autoclaves

Optimising dairy quality control requires

and powder reconstitution. In fluid milk and

provide guaranteed thermal sterilisation at

moving seamlessly from rapid raw material

cream, mechanical homogenisation must

screening to certified reference analysis.

reduce fat globule diameters to prevent

• A septic transfers: Class II biosafety cab-

At intake, Büchi NIR solutions like the Prox-

creaming, oiling-off, and phase separation

inets maintain an ISO class 5 sterile air

iMate™ spectrometer instantly analyse fat,

over shelf life.

environment via laminar airflow, protecting

protein, lactose, and total solids. This rapid

121°C for growth media and sampling tools.

vulnerable culture transfers from ambient contamination.

data enables intelligent segregation of

velocity depends directly on the square of the

incoming milk batches before processing,

globule diameter. To verify homogenisation

• Plating & pipetting: Integra liquid handling

ensuring consistent raw material quality.

efficiency, the Fritsch Analysette 22 NeXT

solutions, including the automated Assist

Optical screening systems require contin-

laser particle sizer uses a patented Reverse

Plus™ pipetting robot and Dose It™ dis-

uous validation against primary chemical

Fourier optical design and single-laser archi-

penser, streamline serial dilutions and plate

reference standards

tecture. It measures sub-micron fat emulsions

preparation, eliminating operator fatigue and removing pipetting errors.

For certified compliance testing, the

( ) and powder particle distributions in under

automated Büchi KjelMaster™ K-375 system

60 seconds without moving optics, provid-

For finished product release, UHT milk and

streamlines the reference workflow:

ing instant feedback to engineers adjusting

aseptic packages undergo commercial steril-

•A utomated acid digestion: Safely breaks

homogeniser valve pressures.

ity testing via dual-temperature incubation

down organic matrices with precise temperature control.

In spray-dried powder manufacturing, particle geometry dictates bulk density, dust-

•P recise steam distillation: Automates

iness, flowability, and solubility during recon-

ammonia liberation under reproducible

stitution. Büchi laboratory-scale spray dryers

conditions.

allow research teams to optimise formulations,

•P otentiometric titration: Measures ni-

Images: Supplied by Labotec

According to Stokes' Law, lipid droplet rise

to prevent false positives that trigger costly

microencapsulation matrices, and drying

over 7 to 14 days: • 30°C Incubation: Targets mesophilic organisms that cause standard spoilage. • 55°C Incubation: Targets resilient, flatsour thermophilic spore-formers surviving pasteurisation.

trogen content to calculate total crude

temperatures using minimal sample volumes

Once packaged, and concentrations are

protein.

before scale-up. During production, rugged

measured by specialised sensors to ensure

This process determines total crude protein

Büchi NIR-Online® sensors mounted on drying

mould-inhibiting gas flushes remain intact,

in compliance with international standards

towers continuously track moisture, fat, and

supported by seal leak testing.

like AOAC. Complementing protein analysis,

protein in real time, enabling immediate pro-

the Büchi FatExtractor™ E-500 automates

cess adjustments to prevent out-of-spec runs.

Soxhlet, Randall, or hot extraction protocols livers high sample throughput while ensuring

MICROBIOLOGICAL INTEGRITY & FINISHED PRODUCT RELEASE

operator safety through automated solvent

Microbiological integrity requires strict

recovery.

environmental sterility, robust hygiene mon-

for total fat quantification. This system de-

Labotec – www.labotec.co.za Tel: +27 11 315-5434

FOOD REVIEW | SEPTEMBER 2026

DAIRY

Bruker advances dairy spectroscopy technology From milk to finished dairy products – test the full range along the production chain with just one easy-to-use FT-NIR analyser.

T-NIR Spectroscopy for milk & dairy analysis Bruker Optics’ dairy portfolio ranges from small footprint dedicated

liquid analysers to multiple channel spectrometers for the full range of samples from raw milk to the various dairy products as well as fully automated in-process systems for closed loop control. Bruker’s MPA III Dairy Analyzer with the new software controlled Liquid Sampling Module sets a new standard in routine QC for the analysis of liquid and

MPA 111 Dairy Analyzer

solid samples. The LSM II has a dual module with homogeniser and peristaltic pump including automated cleaning cycles and

and processing facilities seeking a compact,

CHEESE AND BUTTER

visible tubing for easy inspection.

low-maintenance solution that consistently

A simple reflectance measurement analyses

FT-NIR instrument MPA III:

delivers dependable results across a broad

important quality parameters such as param-

• Transmission measurement through a

spectrum of liquid products.

eters such as moisture in butter, fat, protein and total solids in a variety of cheeses; hard, slicing, cream, soft and processed. Grated

cous samples like concentrates can be

RAW MILK AND LIQUID MILK PRODUCTS

pumped through easily, even if they contain

The homogeniser of the MOVE-T and the

cheese varieties are spread into the dispos-

small particles or sugar crystals.

MPA III Dairy Analyzer secures excellent pre-

able polystyrene Petri dish.

• Reflection analysis for all solid and

cision and repeatability of raw milk analysis

(1,000μm) path length for all liquids. Vis-

cheese is typically sprinkled, whereas softer

semi-solid sample forms with the inte-

and the flow cell is analysing a 20x larger

WHEY AND WHEY PRODUCTS

grating sphere in sample cups for powder

sample volume compared to FT-IR analyz-

Using whey as a liquid side-product of the

samples and for semi-solids in disposable

ers. Results of tests with certified standard

cheese making process adds value to cheese

polystyrene or alternatively glass or quartz

milk samples sets from the dairy laboratory

producers. The production capacity for whey

Petri dishes. The sample is rotated during

services show excellent accuracy and line-

protein concentrates (WPC) used as an in-

analysis to obtain the average result from a

arity for fat and protein. Using the peristaltic

gredient has increased significantly and thus

larger sample volume.

pump only, even viscous milk products and

the need to analyse liquid whey and whey

The MOVE-T is a space-saving FT-NIR bench-

intermediates such as cream, milk drinks and

proteins. Samples from different phases of

top analyser designed for rapid and accurate

condensed milk can be analysed.

production are covering a broad range of

testing of liquid samples such as raw milk,

concentrations for protein and total solids

finished liquid products, intermediates, and

YOGHURT AND DESSERTS

premixes. It integrates cutting-edge spectros-

Many companies produce a wide range of

copy with smart sample handling to stream-

recipes with different

line quality control processes in both dairy

flavours and textures,

and plant-based production environments.

from plain yoghurt

Thanks to its dual-mode sample handling

and desserts to

system, the MOVE-T enhances operation-

fruit and choc-

al efficiency and easily adapts to varying

olate flavoured

testing requirements. This makes it a perfect

products. With

fit for milk collection points, dairy plants,

NIR spectroscopy, the typical quality parameters such as fat,

DID YOU KNOW? FT-NIR spectroscopy can determine typical quality parameters such as fat,

protein and dry matter can be determined very quickly in the lab or at-line in the production area. Only one

protein, and dry matter very quickly

calibration model per parameter is required,

across diverse dairy products.

no matter what flavours or ingredients are being added.

22 SEPTEMBER 2026 | FOOD REVIEW

which can be analysed with the LSM II.

"The LSM II has a dual module with homogeniser and peristaltic pump including automated cleaning cycles and visible tubing for easy inspection" Bruker – www.bruker.com

Images: Supplied by Bruker & Getty Images

thermostatted quartz flow cell with 1mm

BRUKERS DAIRY ANALYSIS PORTFOLIO

SOLUTIONS FOR EVERY STEP Fast and reliable for Liquids and Solids The dairy industry is evolving rapidly, driven by consumer demand for safe, highquality products and increasingly stringent regulatory requirements. To meet the complex analytical demands across the dairy value chain, Bruker provides a portfolio of advanced FT-NIR and FT-IR instruments designed for precision in quality assurance, process optimization, and regulatory compliance. Our solutions deliver rapid and reproducible results and enable real-time monitoring and data-driven decisions in lab and process. Your benefit: reduced variability, minimized waste, and consistent product quality from raw material intake to final product and packaging.

Bruker´s NEW MOVE-T Liquid Dairy Analyzer The new MOVE-T analyzer extends the benefits of FT-NIR spectroscopy to a wide range of dairy needs, from raw milk to liquid finished products, intermediates, and premixes.

Integrity in every result. Discover Bruker’s analytical solutions for fast, reliable dairy analysis: www.bruker.com/dairy-analyzers

 infoza.bopt@bruker.com

Innovation with Integrity

DAIRY

Optimise your calcium fortification C

onsuming an adequate amount of

is the calcium salt of citric acid. Citrates

of sedimentation in dairy and plant milk prod-

calcium is essential for people with

occur naturally in the metabolism and are

ucts. With this superfine powder, customers

increased calcium requirements like

part of every body cell. Thus, calcium citrate

will be able to fortify their dairy products with

children of school age, pregnant women,

shows a high bioavailability.2 It has no effect

calcium with a significant reduction of sedi-

athletes, seniors or people who have to take

on stomach acid and is easy to digest. There-

mentation during the production process.

resorption-inhibiting medication. Calcium

fore, calcium citrate is considered to be one

aids in preventing deformities and softening

of the most usable forms of calcium for the

ment did a lot of application trials with

of the bones such as rickets, osteoporosis

human body.

Tricalcium Citrate 4-hydrate with different

or bone fractures. Moreover, calcium plays a

The research and development depart-

particle sizes like normal powder, mi-

role in muscle function, heart function and in

SUPER FINE RESULTS IN MILK

cronised powder, fine powder and super-

the nervous system.1

With the newly developed Tricalcium Citrate

fine powder.

Calcium, together with magnesium, is the

4-hydrate superfine, Dr Paul Lohmann® has

best-known mineral in public and is the most

found the answer to a high demand on a

abundant mineral in the body. Calcium citrate

calcium citrate with a clearly reduced speed

Nautilus - www.lohmann4minerals.com

Optimize your Calcium Fortification Calcium Citrate superfine ◆ Reduces sedimentation speed ◆ Suitable for fortification of dairy and plant milk products ◆ Improved taste and mouth feel

local agent:

T: +27 21 140 0308 E: info@nautiluschemicals.co.za

24 SEPTEMBER 2026 | FOOD REVIEW

Images: Supplied by Getty Images

With the latest launch of high performance Tricalcium Citrate 4-hydrate superfine, Dr. Paul Lohmann has introduced a new product to the dairy industry that delivers on taste, texture and nutritional value.

FLAVOUR DIRECTLY FROM THE SOURCE Tel 011 608 4944 Fax 011 608 4948 Email sales@sensetek.biz

DAIRY

From fruit prep to finished product, done right! N

uBerry Fruits was founded in 2005

NuBerry operates with the kind of precision

other dairy applications. These are not

with a clear sense of purpose: to

that food safety-conscious producers

generic formulations. Each preparation

give South African dairy and drinks

demand. What has changed is the scope. The

is developed to spec, tested thoroughly,

manufacturers access to fruit preparations,

product range has grown considerably, the

and adjusted until it performs exactly as

syrups and flavour systems that are

production capabilities have deepened, and

required in the end product.

genuinely tailored to their needs. Not off-

the customer base now extends well beyond

the-shelf. Not a catalogue pick. Products

South Africa’s borders.

The range covers fruited yoghurt preparations, smooth yoghurt syrup

developed in close collaboration with the

preparations, smoothie preparations, flavour and colour compound combinations,

Nearly twenty years on, that founding

A PRODUCT RANGE BUILT AROUND DAIRY

logic still drives everything the company

The core of NuBerry’s business remains

blend concentrates, and liquid or powder

does. From the Cape Town facility —

what it has always been: customer-specific,

formulations for dairy-based drinks.

designed with dedicated receiving,

flavoured and concentrated fruit and syrup

manufacturing and dispatch areas —

preparations for yoghurt, smoothie and

people who are going to use them.

juice and nectar concentrates, milk

Nuberry – www.nuberr y.co.za

2026 | FOOD REVIEW 26half HSEPTEMBER 1.indd 1

2026/06/19 09:49

Images: Supplied by Nuberry Fruits

For nearly two decades, NuBerry Fruits has been quietly doing the work that matters most in food manufacturing — delivering consistent quality, real flexibility and the kind of technical reliability that keeps dairy and beverage producers coming back.

SNACKS & CONFECTIONERY

Live demos of smart seasoning tech at Gulfood

Heat and Control heads to Gulfood Manufacturing 2026 with live demonstrations of its smartest, most sustainable seasoning and processing technologies yet.

PROVEN TECH AND TURNKEY CAPABILITY

designed for snack manufacturers. This

Gulfood Manufacturing from 3 – 5 November 2026, showcasing new

Heat and Control supports food manufacturers

processes and delivers smarter, cleaner

seasoning solutions alongside advanced

worldwide through an extensive portfolio

results — with greater accuracy, efficiency,

processing technologies designed to help

of trusted equipment brands, including

and sustainability.

food manufacturers reduce costs, improve

FastBack®, Spray Dynamics®, Mastermatic®,

Also on display will be a completely

efficiency and enhance product quality.

Tek-Dry Systems Ltd, Hunt Heat Exchangers

new solution for in-kitchen seasoning

and Fabcon Food Systems.

applications. The Spray Dynamics®

eat and Control returns to

“Gulfood Manufacturing is an important

Image: Supplied by Heat and Control

opportunity to connect with food

Combining these technologies with

breakthrough solution simplifies seasoning

Symphony In-Kitchen Seasoning System

manufacturers from across the MENA region

engineering, applications expertise and

features patent-pending seasoning capture

and demonstrate how our latest technologies

project support, the company provides

technology and is designed for exceptional

can support more efficient and sustainable

solutions ranging from individual machines

performance. It also supports cleaner, safer

production,” says Heat and Control General

to complete integrated production lines.

working environments, reduces waste and

Manager South Africa – Jeff Rossouw.

This turnkey capability gives manufacturers

makes everyday tasks easier for operators.

“Our focus this year is on smart

a single point of contact across multiple

manufacturing solutions that help processors

processing stages and ensures equipment

SUSTAINABLE DRYING

improve consistency, reduce resource use

works together as one connected system.

A high-performance Tek-Dry dryer will also

and maximise return on investment. Water

feature on the stand.

management is particularly important in this

SMARTER SEASONING SOLUTIONS

region, and our advanced solutions can help

This year’s display will include live

you reduce water use, cut costs and improve

daily demonstrations of the FastBack®

overall line efficiency.”

Symphony On-Machine Seasoning System,

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 | SEPTEMBER 2026

SNACKS & CONFECTIONERY

How oxygen control keeps nuts and dried fruit fresh

Oxygen is one of the biggest threats to nut and dried fruit quality. Active packaging solutions like oxygen absorbers offer producers a practical, effective way to protect flavour, appearance and shelf life.

or producers and packers of dried fruit and nuts, maintaining product quality throughout the supply

chain can be a significant challenge. Products such as almonds, cashews, walnuts, pecans, pistachios, raisins, dates, cranberries and other dried fruits are susceptible to quality deterioration when exposed to oxygen. Over time, oxygen can contribute to oxidation, changes in flavour and aroma, discolouration and, particularly in nuts, the development of rancidity. This is where an O-Buster Oxygen Absorber can provide an effective additional layer of protection inside a correctly sealed package. O-Buster works by removing oxygen from the sealed packaging environment. The sachet contains an oxygen-absorbing system that reacts with available oxygen, significantly reducing the amount of oxygen surrounding the product. This helps create an environment that is less favourable to oxidation and other oxygen-dependent deterioration processes.

WHY OXYGEN MATTERS IN NUTS Nuts naturally contain oils and fats, making them particularly vulnerable to oxidation. When oxygen is present inside a package, these oils can gradually oxidise, producing

"Better oxygen control can mean better product protection, longer-lasting quality and greater value throughout the supply chain."

compounds associated with stale or rancid

the product, moisture level, formulation and packaging conditions. An oxygen absorber can help reduce the oxygen remaining in the sealed pack after filling. This can assist in maintaining product quality and reducing the conditions that can contribute to deterioration. Research has also investigated oxygen absorbers in packages of dried vine fruit, demonstrating their potential to create very

conditions helped maintain better flavour

low-oxygen conditions and assist with the

Scientific research has demonstrated

quality. Research on almonds has likewise

protection of stored dried fruit.

the importance of controlling oxygen when

shown that the use of oxygen absorbers

storing nuts. Studies on walnuts found that

can significantly reduce indicators of lipid

LONGER SHELF LIFE, LESS WASTE

high oxygen concentrations were associ-

oxidation and help maintain product quality

For food manufacturers and distributors,

ated with rancid nuts, while lower oxygen

during extended storage.

shelf life is more than a date printed on a

flavours and aromas.

For manufacturers, this can translate into

packet. It affects stock rotation, transporta-

a valuable commercial advantage: helping tended taste, aroma, appearance and eating quality intact.

FAST FACT Nuts are particularly vulnerable to

PROTECTING DRIED FRUIT Dried fruit has its own packaging challenges. Although much of the moisture has been removed during processing, dried fruit can still be affected by oxygen, depending on

28 SEPTEMBER 2026 | FOOD REVIEW

oxygen exposure due to their high natural oil content — making rancidity one of the leading causes of product returns and food waste in this category.

Image: Supplied by KubePac

the product reach the customer with its in-

SNACKS & CONFECTIONERY

tion distances, export opportunities, returns

designed to help protect the product by

final serving. By controlling one of the major

and ultimately food waste. O-Buster is de-

controlling the atmosphere inside the package.

factors responsible for deterioration—ox-

signed to help extend the typical shelf life of

For manufacturers looking to improve product

ygen—O-Buster can help manufacturers

appropriately packaged products by reducing

consistency, protect flavour and freshness,

protect the quality they have worked so hard

oxygen within the sealed environment. This

increase shelf-life potential and reduce product

to produce. For dried fruit and nut produc-

can be particularly valuable for nuts and

losses, oxygen absorption can be a valuable

ers, the message is simple: better oxygen

dried fruit, where oxidation can gradually

addition to their packaging strategy.

control can mean better product protection,

compromise quality.

In an increasingly competitive food mar-

A longer period of acceptable quality can

ket, consumers expect nuts and dried fruit

give businesses greater flexibility through-

to taste fresh, look appealing and retain their

out the supply chain, allowing products to

quality from the first day of purchase to the

longer-lasting quality and greater value throughout the supply chain.

Kube Pac – www.kubepac.com

remain marketable for longer and potentially reducing losses caused by products becoming stale or rancid before reaching the consumer.

PACKAGING STILL MATTERS An oxygen absorber is most effective when used as part of a suitable packaging system. The product must be packed into an appropriate oxygen-barrier material and sealed correctly so that oxygen cannot continually enter the package. For commercial applications, manufacturers should therefore consider the oxygen transmission characteristics of the packaging film, sealing quality, pack size, product characteristics and the correct oxygen absorber capacity for the application. The combination of suitable barrier packaging and oxygen absorption can provide a much more controlled internal atmosphere than packaging alone. Research on almonds has shown the importance of combining oxygen control with appropriate packaging and storage conditions.

A PRACTICAL SOLUTION For businesses producing and packaging nuts and dried fruit, O-Buster offers a straightforward active-packaging solution. A sachet is placed inside the sealed package, where it works continuously to remove oxygen from the enclosed environment. Importantly, O-Buster is not a preservative or food additive.

O-Buster Oxygen Absorbers Improve Product Freshness

Oxygen Absorbers Maintain Quality, Freshness and Flavour of Food Oxygen absorbers are used to remove oxygen from within a sealed environment, creating a nitrogen environment for long-term food storage. They protect dry foods from insect damage and mould to help preserve product quality. When used with proper packaging and sealing, the oxygen in the packaging is greatly reduced.

It is a packaging component

OBuster Small.indd 1

www.kubepac.com +27 11 466 0030 leigh-anne@kubepandp.co.za | +27 84 835 7182 lesley@kubepandp.co.za | +27 82 453 8839

2026/02/26 15:24

FOOD REVIEW | SEPTEMBER 2026

SNACKS & CONFECTIONERY

How colour can drive innovation in salty snacks Kirsty Hart, technical sales manager for EXBERRY® by GNT, on how plant-based colours can help manufacturers tap into top trends. shoppers like to see limited edition flavours

crackers, brands are increasingly

in chips.1

developing innovative salty snacks

How colour can help: Eye-catching shades

to satisfy the demand for new and exciting

can help products stand out on crowded

options. We’ve picked out three of the biggest

shelves as well as adding the visual impact that

trends in the salty snack space and provided

is key to creating viral social media trends.

insights into how our plant-based EXBERRY® colours can help them reach their potential.

Concept inspiration: Using fun wordplay, our “blue cheese chips” pair a bright blue shade with a satisfying bite of creamy sharp-

Why it works: 53% of South African shoppers say they would be willing to pay a premium for products containing new and functional ingredients.1 How colour can help: Colour can be used to communicate freshness, healthiness and naturalness as well as to help signal the presence of hero ingredients. Concept inspiration: With a perfectly bal-

FLAVOURS THAT PUSH THE BOUNDARIES

ness from their gourmet cheese flavour.

Bold, exciting flavours that challenge tradi-

ly sophisticated way to increase protein intake.

tional taste profiles are on the rise, from spicy

HEALTHY AND FUNCTIONAL INGREDIENTS

combinations like chili lime to unexpected

Ingredients including plant-based proteins,

TAPPING INTO TRENDS

umami-rich profiles such as miso and soy.

ancient grains, probiotics and adaptogens

The world of food is ever evolving, and stay-

are being used to deliver functional benefits,

ing ahead of trends is essential. At GNT, we

novelty and intrigue.

like to push the boundaries of what’s possible

Why it works: Seven in ten South African consumers say they like food and drink prod-

and sea salt chips concept provides a delicious-

ucts with new and unusual or exotic flavours. How colour can help: Colour plays a crucial role in signalling the flavour profile. Research has also shown that visual stimuli including colour significantly affect the perception of the taste. For example, reds can be used to showcase spicy flavours, with darker reds perceived to be particularly hot. Concept inspiration: Infused with a rich Ethiopian-inspired spice blend, our berbere popcorn concept features garlic, onion and the warm notes of pimento, coriander and cardamom. The bright red seasoning, crafted from natural ingredients, is as striking as its flavour.

CREATING BUZZ WITH LIMITED EDITIONS Limited-edition products, exclusive collaborations, and celebrity partnerships are captivating snack enthusiasts who crave novelty and exclusivity. Why it works: Seven in ten South African

30 SEPTEMBER 2026 | FOOD REVIEW

anced salty-acidic profile, our balsamic vinegar

with colour, transforming familiar foods into

COLOUR THAT WORKS HARD For salty snack brands, colour is far more than decoration. According to EXBERRY® by GNT, plant-based colours derived from fruit, vegetables and plants can serve as a powerful strategic tool — signalling bold flavours, communicating health and freshness, and sparking the kind of social-media-worthy visual moments that drive viral buzz. With 7 in 10 South African consumers actively seeking new and unusual flavours, and the same number keen to see limited-edition varieties on shelf, the pressure to stand out has never been greater. EXBERRY®'s full rainbow of non-GMO, plant-based shades is designed to help brands do exactly that — from a bright red berbere popcorn that signals heat, to a playful blue hue that turns a gourmet cheese chip into a social media moment.

something fresh, exciting and unexpected. Our EXBERRY® portfolio features a complete rainbow of vibrant shades created from non-GMO fruit, vegetables and plants. They provide a natural way to maximise visual appeal while helping to enhance storytelling and build buzz. Whether you’re developing a new product, rethinking a classic or looking for bold colour solutions, we’re ready to bring your vision to life. [1] FMCG Gurus 'Flavor, Color and Texture South Africa' (March 2025) [1] Velasco, C. et al. 'The taste of colours' Food Quality and Preference (2023) [1] Shermer, D.Z. & Levitan, C.A. ‘Red Hot: The Crossmodal Effect of Color Intensity on Perceived Piquancy’ Multisensory Research (2014)

GNT Exberry - www.exberr y.com

Image: Supplied by GTNT Exberry

rom potato chips to popcorn to

REPLACE ARTIFICIAL COLOURS WITH CONFIDENCE Discover EXBERRY® colours from non-GMO fruits, vegetables, and plants

Discover the possibilities with EXBERRY® sustainable, plant-based colours

EXBERRY.COM

SNACKS AND CONFECTIONERY

Lecithin: The unsung hero of food formulation Savannah Fine Chemicals is proud to collaborate with ADM in bringing lecithin's remarkable versatility to the fore. From chocolate to chewing gum, this quiet workhorse drives food texture, stability and performance — and ADM's Swapnil Jadhav explores why it deserves a far bigger spotlight.

wapnil Jadhav is an Emulsifier Manager at ADM with vast experience in the field of emulsifiers

and lipid chemistry. He was trained as a Chemical Technologist in India and later acquired his PhD in Chemistry (Material Science) from City University of New York. His doctoral studies focused on combining green chemistry and material science principles to develop multifunctional sugarbased emulsifiers. At ADM, he is committed to developing technologies and processes for lecithin, oils, and fat systems to address future food complexities with cost-effective and sustainable solutions.

"Lecithin's dual affinity for both oil and water makes it uniquely versatile — serving as an emulsifier, release agent, dispersibility aid and nutritional supplement, all within a single, plant-based ingredient that formulators across virtually every food category can rely on."

a plant-based emulsifier with improved

that functions in various formulations and

wide variety of food and beverage

water dispersion, easier handling, and ready incorporation into dry mixes.

THE MANY DIFFERENT FUNCTIONALITIES OF LECITHIN Lecithin serves four primary functions: 1. E mulsification: Promotes uniform blending and mixing. 2. L ubrication: Acts as a release agent to ensure clean separation. 3. I nstantisation: Helps proteins, hydrocolloids, and other materials disperse in aqueous systems. 4. N utritional Supplement: Used in a

WHAT IS LECITHIN?

applications, including:

Lecithin is an ingredient originally extract-

• C onfectionery

Lecithin’s dual affinity for oils and water

ed from soybean oil. It is added to a vari-

• B aking

makes it an effective, label-friendly ingredi-

ety of foods and other products for many

• N utritional supplements

ent for pan-release and other applications. It

functionalities, from release properties to

• F eed and industrial applications

forms a fluidic lipid barrier between surfaces,

emulsification. ADM was one of the first

Lecithin helps developers create innova-

ensuring quick and clean separation, which

companies to produce lecithin in North

tive, delicious, and nutritious food and bev-

is beneficial in bread-pan release formulas

America over 85 years ago. It is an ex-

erage solutions to meet consumers' grow-

and high-moisture applications like cakes

tremely versatile, label-friendly ingredient

ing demand for plant-based ingredients.

and cookies. Additionally, it prevents sticking

formulations.

Lecithin can be sourced from several ma-

in finished food products, allowing for easy

terials, including soybean, canola/rapeseed,

separation of high-moisture pasteurised

and sunflower, depending on customer

cheese slices, for example. For heat-resistant

sparing agent in chocolate — meaning

needs and labelling concerns. It is available

applications, chemically modified lecithin can

manufacturers can use less of the

with different GMO grades (GMO, Non-GMO,

withstand prolonged heating periods without

PCR Negative, and IP) and in both liquid and

darkening or build-up. Common applications

powder formats. Powdered lecithin, com-

include modified release, pan sprays, and

monly referred to as de-oiled lecithin, offers

griddle operations.

DID YOU KNOW? Lecithin can act as a cocoa butter

expensive cocoa butter without compromising taste or texture.

32 SEPTEMBER 2026 | FOOD REVIEW

BASIC FOOD INGREDIENTS FOR EVERYDAY SOLUTIONS BASIC FOOD INGREDIENTS EVERYDAY SOLUTIONS We supply foodFOR manufacturers with quality ingredients and a wide range of additives to help create the taste, texture, performance and We supply food manufacturers with&quality ingredients andWe a wide range appearance you need for your food nutritional products. represent of additives help create &the texture, and leading global tomanufacturers ourtaste, specialists can performance provide you with appearance yousupport need forbringing your food nutritional products. We unrivalled sales the&highest quality products torepresent market: 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 Bakery flavour, andand fortification Beverage Culinaryingredients: solutions for sauces,texture dressings prepared- meals that ingredients will innovateforinnovation - Confectionary: healthier & tastier alternatives to enhance your- brand Dairy & Desserts: texture and functionality - Flavour & fragrance creation HealthCulinary solutions for sauces, dressings and prepared meals that will innovate & sports nutrition. Dairy & Desserts: texture and functionality - Flavour & fragrance creation - Health & sports nutrition. +27 31 313 3338 +27 21 830 5306 +27 31 313 3338 +27 21 830 5306

SNACKS AND CONFECTIONERY

Lecithin also addresses challenges in incorporating hard-to-disperse materials (like proteins, fibres, vitamins, minerals, cocoa powders, and milk powders) into products that dissolve easily in cold water, milk, or other aqueous solutions. This is particularly important in beverage powders, meal replacement shakes, dry soups and mixes, gravy mixes, and powdered dairy products. As a nutritional supplement, lecithin is a complex mixture of phospholipids, triglycerides, and fatty acids naturally found in soybean oil. One predominant phospholipid, phosphatidylcholine, is essential for human cells under certain dietary conditions. Lecithin serves as a bioavailable source of choline, which can be taken as a supplement in capsule or dry granule form.

LECITHIN IN MANY APPLICATIONS Lecithin's wide range of functionalities makes it a crucial ingredient in various food products, meeting industry's and consumers’ needs for quality, versatility and innovation: Confectionery: Promotes even blending and increases softness, while reducing tackiness in chewing gum. In chocolate, it acts as a

"In chocolate, lecithin doesn't just blend — it helps prevent fat and sugar bloom, extending shelf life and protecting quality."

cocoa butter sparing agent and prevents fat

moisture retention, and serves as an egg yolk

and imparts a desirable creamy mouthfeel. Snacks: Ensures even distribution and improves texture and mouthfeel. Canned foods: Helps with fat cap stability during retort processes and binds fat to keep it in suspension. Meat alternatives: Aids in binding to prevent fat separation from other ingredients

and sugar bloom. Baking: Ensures even mixing, facilitates

improves dispersibility in coffee creamers,

FAST FACT

like proteins. Margarines, spreads, dips, and dress-

sparing agent. It improves dough properties

ADM has been producing lecithin

ings: Enhances structure and mouthfeel

and crumb texture in cakes and can be used

in North America for over 85 years,

while reducing spattering.

in reduced-fat formulations to increase

making it one of the most established

shortening effects and reduce stickiness.

emulsifier manufacturers in the

Dairy and dairy alternatives: Enhances the

industry.

structure and firmness of whipped products,

34 SEPTEMBER 2026 | FOOD REVIEW

Savannah Fine Chemicals – www.savannah.co.za ADM – www.adm.com

Connect with us online and reach more buyers via Food Review’s social media communities. You can also register as a user on www. foodreview.co.za to gain free and instant access to every digital edition of the magazine, which you can download in PDF format and save. To contribute editorially contact Kelebogile (Lebo) Nondzaba kelebogile.nondzaba@media24.com For advertising enquiries, contact Càndida Giambò-Kruger +27 (0)71 438 1918 candida.giambo-kruger@media24.com

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SUSTAINABLE & RECYCLABLE PACKAGING

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.

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

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

packs available and that

ABOUT PMD

cessful installations and back up service

they are produced

PMD Packaging has been manufacturing

for many leading multi-national companies.

in compliance with

high-quality packaging machinery, since

Throughout the years PMD has put tech-

health 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

brands. PMD services a loyal client base

including, Matcon, Delfin, Velteko, New

to 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.

users 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 there

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

36 SEPTEMBER 2026 | FOOD REVIEW

Image: Supplied by PMD

more pressure to make small

SNACK PACKAGING

Packing snacks since 1966 With representation in Gauteng, Cape Town and Durban, we are able to offer quick and effective sales, technical and service support. Contact us for all your snack packing requirements

WEIGHING I DOSING I END OF LINE PACKAGING

PMD Packaging Systems (Pty) Ltd

Suppliers of Packaging and Processing Machinery

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

SUSTAINABLE & RECYCLABLE PACKAGING

Smarter packaging design starts before the machine

To access video, check out the Food Review Digimag.

n today’s packaging industry, brands

with packaging automation. This is where

that no single packaging solution fits every

need solutions that are attractive,

Cama’s consultancy becomes part of a

application.

functional, sustainable, and cost-

holistic offering. By evaluating the product

A key aspect of packaging consultancy

efficient. At the same time, packaging

characteristics, packaging materials, auto-

is understanding how each design choice

must support high production efficiency,

mation requirements, sustainability goals,

affects both the product and the production

adapt to changing market demands, and

and end-user expectations from the earli-

process. This includes evaluating how the

work reliably on automated packaging

est stages, Cama helps define tailor-made

pack protects the product during handling

lines. Achieving this balance requires more

packaging solutions that are technically

and transport, how it is presented on shelf,

than choosing a carton style or replacing

feasible, sustainable, and aligned with

how easy it is for consumers to use, and how

one material with another: it calls for a

market needs.

efficiently it can be formed, filled, closed,

strategic approach to packaging design

and handled on automated packaging lines.

TAILOR-MADE PRODUCT PACKAGING SOLUTIONS

In this way, packaging becomes not only a

shelf impact remain essential, modern

Every product presents unique packaging

ferentiation and industrial performance.

packaging development must also consid-

requirements. Differences in shape, fragil-

er manufacturability, material efficiency,

ity, presentation needs, shelf-life require-

recyclability, logistics, and compatibility

ments, and consumer expectations mean

consultancy. While visual appearance, branding, and

container, but a strategic tool for brand dif-

Cama Group – www.cama.com

PICK AND PLACE: A CANDY IN YOUR MOUTH OR A BOX IN A CARTON. Cama Group is a leading supplier of advanced secondary packaging systems in the confectionery industry, continuously investing in innovative solutions. www.camagroup.com - sales@camagroup.com

38 SEPTEMBER 2026 | FOOD REVIEW

Images: Supplied by Cama Group

Cama's packaging design consultancy bridges creativity and automation, helping brands replace plastics, cut costs, and build production-ready, sustainable solutions from the start.

SUSTAINABLE & RECYCLABLE PACKAGING

The new wrap: Sustainable packaging reimagined

The race to rethink packaging has never been more urgent — or more innovative. As environmental pressures mount alongside tightening regulation, food and beverage manufacturers

rap It Right: How the Food and

aseptic juice cartons in collaboration with

lulose nanofiber and polylactic acid (PLA)

Beverage Industry Is Reinventing

Spanish drinks producer García Carrión,

that biodegrades in ambient soil within just

Sustainable Packaging

replacing conventional aluminum foil with a

five weeks while maintaining strong gas

fully renewable alternative.

barrier properties.

The race to rethink packaging has never

been more urgent — or more innovative. As

Meanwhile, CelluForce launched CelluSh-

environmental pressures mount alongside

ield in September 2025 — a water-based,

tightening regulation, food and beverage

bio-based cellulose nanocrystal coating

INDUSTRY UNITES AROUND PAPER FLEX

manufacturers are turning to science, collab-

that allows flexible mono-material packag-

Perhaps the most significant development

oration, and smart design to deliver packag-

ing structures to meet Extended Producer

is the launch of the PaperFlex Consortium

ing that protects products without costing

Responsibility (EPR) requirements without

in September 2026, a collaborative initia-

the planet.

sacrificing shelf-life performance.

tive spearheaded by the Ellen MacArthur

A REVOLUTION IN MATERIALS

FROM BARK TO BARRIER

members including Unilever, Nestlé, Pepsi-

The biggest shift underway is the move

Innovation is also arriving from unexpect-

Co, Mars, and Procter & Gamble, the con-

away from traditional multi-layer plastics

ed sources. Finnish company Innomost

sortium is dedicated to designing, funding,

and aluminum toward bio-based, recyclable

recently introduced Suberinno Suberin,

and scaling recyclable and biodegradable

alternatives. In May 2025, Swiss packaging

a barrier coating derived from upcycled

paper-based flexible packaging — a format

company SIG commercialised the world's

Nordic birch bark that provides moisture,

that has historically proven difficult to

first aluminum-layer-free, full-barrier solution

grease, and oxygen protection for food

recycle. In parallel, the EU-backed BIOW-

for multi-serve aseptic cartons — cutting the

packaging. Elsewhere, academic research-

RAP Project is scaling the world's first fully

carbon footprint of its standard cartons by

ers have developed LEAFF — the Layered,

paper-based bubble wrap, targeting the

up to 61%. Shortly after, Tetra Pak followed

Ecological, Advanced, and Multi-Functional

replacement of 100 million square metres

suit, launching a paper-based barrier for

Film — a biomimetic composite using cel-

of plastic within five years.

Foundation and RE(SET). With founding

STAND NUMBER E66 PROPAK CAPE

Lovell.indd 1

FOOD REVIEW | SEPTEMBER 2026

2026/09/15 15:34

SUSTAINABLE & RECYCLABLE PACKAGING

Sealing freshness from farm to family table As South Africa's dairy sector faces increasing demands for quality, safety, and sustainability, Polyoak Packaging is delivering innovative rigid plastic solutions that protect freshness, extend shelf life, and elevate brand identity.

n a market where cold-chain reliability

engineered to fit snugly into standard dairy

FDA food-contact standards. South Africa's

cannot always be guaranteed, the integrity

crates. The DairySquare range (250 ml to 1

legal requirement for recycled PET content

of dairy packaging has never mattered more.

L) maximises packing efficiency through its

stands at 20% rPET, and Polyoak is equipped

From farm gate to family fridge, South African

square footprint, while the DairyRound range

to support higher recycled-content blends

consumers expect their milk, yoghurt, and

(225 ml to 800 ml) opens the door to premium

subject to processing trials — a future-proof-

dairy alternatives to arrive fresh, safe, and

decoration, including photorealistic shrink

ing commitment that resonates with brands

tamper-free. Polyoak Packaging — through

sleeve graphics that command attention on

under growing ESG scrutiny.

its dedicated Dairypack division — has built

shelf. All three ranges are manufactured from

a comprehensive portfolio of rigid plastic

robust HDPE with light-blocking properties, a

packaging solutions that address every

universal 38mm tamper-evident C5 dairy cap,

WHERE PACKAGING MEETS PARTNERSHIP

segment of the dairy category, from fresh

and EU and FDA food-contact compliance —

Beyond the bottle itself, Polyoak offers an end-

pasteurised milk to ambient long-life products.

BPA-free as standard.

to-end brand development and technical sup-

Sustainability is woven into every aspect

port ecosystem. The company's Design First™

A FRESH MILK RANGE BUILT FOR EVERY FORMAT

of Polyoak's manufacturing philosophy. The

studio provides 3D renders and rapid proto-

company is a member of The SA Plastics

typing, enabling brands to visualise packaging

The company's fresh milk offering centres on

Pact, Plastics SA, and Polyco, and its dairy

concepts before committing to tooling.

three distinct product families. The DairyCan

packaging lines carry FSSC 22000 certifi-

range — available in sizes from 1 L to 4 L — is

cation. Dairy crates are manufactured from

ergonomically designed with a comfortable

recycled plastic, and all packaging resins are

handle for easy pouring and carrying, and is

BPA-free and compliant with both EU and

PPK031-7.pdf

2026/08/07

09:01

Polyoak – www.goldpackpackaging.com

SUSTAINABLE & RECYCLABLE PACKAGING

A new era for FUJI Introducing the Alpha 10

FUJI's new Alpha 10 raises the bar in horizontal flow wrapping — combining precision performance with meaningful sustainability gains.

f the Alpha 8 series established FUJI as the

ple machines throughout the week, proving

fectionery line running chocolate bars at

benchmark for horizontal flow wrapping,

that excellent seal integrity no longer re-

500 packs per minute, a complete robot-fed

the Alpha 10 raised that bar again. Every

quires complex multi-material laminates.

confectionery line with Herrmann ultrason-

detail of this machine has been considered

The most striking example was the meat

ic sealing and fully automatic film splicing

with both performance and sustainability in

line. Here, FUJI demonstrated how flow wrap-

and a sanitary-design machine demonstrat-

mind. The new Teflon-free Plest EX centre

ping in mono-material film can directly replace

ing tool-free removal of key components

bed surface eliminates PTFE entirely. Servo-

tray seal packaging, cutting plastic use by up

for cleaning and inspection; a feature that

controlled Active Direct film tension delivers

to 70% per unit and reducing CO₂ emissions by

will resonate strongly with food manufac-

greater precision and less waste. and with

more than 60% versus traditional tray formats.

turers where hygiene and downtime are

ultrasonic sealing options available, the

For food manufacturers under growing pres-

constant considerations.

Alpha 10 is built for the demands of today,

sure to reduce packaging weight, it was a case

reducing energy and material consumption

study in what is already achievable.

For the medical and pharmaceutical sector, the Alpha 10 was shown in a tube-wrap-

without any compromise on throughput or

ping application using recyclable 38µm film;

12 MACHINES. 713M²

a reminder that the platform's capabilities

The FUJI stand at Interpak was one of the

extend well beyond food. Want to find out

WALKING THE GREEN TALK

largest at the show with 12 running machines,

what the FUJI Alpha 8 or10 could mean for

One theme ran through every machine on

visitors could see the full breadth of what the

your packaging line? Get in touch with the

the FUJI stand at Interpak this year: the

Alpha 10 and Alpha 8 series can do: from food-

Goldpack team today.

real-world shift to mono-material, recyclable

to-go and confectionery through to pharma-

films. This wasn't theoretical, FUJI were run-

ceutical applications and pizza wrapping.

seal quality.

ning OPP/EVOH/PP structures live on multi-

Goldpack Packaging – www.goldpackpackaging.com

Highlights included a high-speed con-

REACH AFRICA’S F&B MANUFACTURING DECISION-MAKERS

tions d Innova s an in Snacctkionery Confe

Photo

credit:

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ck.com

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

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

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2024/08/2

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2026/03/17 09:58

Intelligent...

Fuji box-motion packaging machines work in tandem with customised infeed systems, which can collate, separate and stack products according to customer needs.

Accurate...

Box-motion packaging machines deliver hermetic sealing on products within specied size ranges and automatically deals with rejections, saving time and money while maintaining speed. Automatic feeding optimises machine efciency.

Durable...

FFS 1000 Infeed

Servo technology uses shaft mounted gear heads, which eliminates maintenance from timing belts. Fuji g machines are a long-term solution for both batch and continuous processes.

FW3400/B High-speed Box Motion

Fuji offers exible solutions that support the use of environmentally friendly mono and paper lm.

TAS 5227 AD2

All FUJI systems are supplied, installed and supported by GOLDPACK CAPE TOWN Tel: 021-534 0215 DURBAN Tel: 031-569 4199 JOHANNESBURG Tel: 011-312 4976 sales@goldpack.co.za www.goldpack.co.za

SUSTAINABLE & RECYCLABLE PACKAGING

Light-blocking sleeves enable PET transition CCL Label's EcoFloat® WHITE shrink sleeves enable South African dairy brands to transition to recyclable PET whilst maintaining essential light protection. HDPE bottles for light protec-

Using carbon-free inks, the sleeve delivers

tion. While effective, these for-

effective light protection without inter-

mats can be less optimal with-

fering with recycling processes. It is also

in recycling systems compared

engineered to ensure accurate sorting and

to clear PET, which is widely

efficient separation, a key consideration for

collected and processed in

maintaining the quality of recycled PET. For

South Africa’s established

South African dairy brands, the combination

recycling streams. The

of transparent PET and functional sleeves

emerging solution sep-

presents a practical pathway to balance

airy producers

arates function from

product protection, regulatory alignment,

in South Africa

the bottle itself—

and circularity goals—while future-proofing

are increasingly

combining clear

packaging against evolving local and global

exploring a shift from

PET for improved

sustainability demands.

traditional opaque

recyclability with

packaging toward

a light-blocking

transparent PET bottles,

sleeve for product

as pressure mounts to

protection and

improve recyclability

branding.

and align with global

CCL Label has

frameworks such as

developed Eco-

the Packaging and

Float® WHITE,

Packaging Waste

a low-densi-

Regulation. The

ty polyolefin

challenge remains

sleeve designed

familiar: how to

to support de-

protect light-sensitive

sign-for-recycling

products like fresh milk

requirements.

and drinking yoghurt

When paired with

while moving into more

transparent PET,

circular packaging

the solution en-

formats.

ables dairy brands

"The solution enables dairy brands to maintain shelf life and visual impact while improving compatibility with recycling infrastructure" DID YOU KNOW? Transparent PET bottles are more widely collected and processed in South Africa's recycling streams than opaque HDPE containers. CCL's lightblocking sleeves allow dairy producers

to maintain shelf

to shift to clear PET packaging whilst

NEW LIGHT-BLOCKING SLEEVES DRIVE TRANSITION

life and visual im-

protecting light-sensitive products like

pact while improv-

milk and drinking yoghurt.

Historically, the sector

with recycling

has relied on opaque

infrastructure.

44 SEPTEMBER 2026 | FOOD REVIEW

ing compatibility

CCL Label – www.ccllabel.com

Images: Supplied by CCL Label

"A new generation of light-blocking shrink sleeves is helping to unlock this transition to more sustainable packaging"

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

SUSTAINABLE & RECYCLABLE PACKAGING

The power of packaging Amid rising costs, labour shortages, and tightening regulations, KHS is helping food and beverage producers stay competitive through flexible, automated, and sustainable packaging line strategies built for tomorrow.

olitical crises, economic instability, lack of specialist workers and an increasing number of regulatory

requirements: the beverage and packaging industries are facing massive upheaval. KHS supports its customers worldwide with a holistic line strategy that gives them maximum flexibility, reliability, costeffectiveness and sustainability.

RELIABLE, FLEXIBLE AND COST EFFECTIVE Thanks to this strategic alignment, KHS can give its customers key support in overcoming the challenges of our day and age. On the one hand, these include the world’s turbulent political situation with its growing number of conflicts and the negative consequences these are having on the economy, such as rising energy costs, higher prices for raw materials and persistent problems with the supply

46 SEPTEMBER 2026 | FOOD REVIEW

chain. The USA’s unpredictable tariffs policy is causing additional instability, creating great uncertainty and compounding the financial burden on companies in general. On the other hand, lots of producers in the beverage and food sector are battling with an acute lack of specialist workers. The availability of qualified operating personnel has dropped worldwide over the past few years. In return, the demand for fully or partly automatic systems has risen steeply. The manifold legal provisions businesses in the beverage and packaging industries are confronted with on a global scale are also proving to be a considerable challenge. The most recent example of this is the European Union’s new Packaging and Packaging Waste Regulation (PPWR) that will mean profound change – not all of it foreseeable at present – for the entire sector. Resource-conserving packaging and increased use of recycled materials are therefore very much in demand. The worldwide requirement for lowplastic or plastic-free systems has significantly increased in the last few years, especially regarding secondary packaging. Here, there’s a definite shift towards cardboard, paper and plastic film that contains a high percentage of recyclate.

RESOURCE-CONSERVING PACKAGING With its Nature MultiPack, KHS has taken on a pioneering role in establishing plastic-free packaging on an international scale. In many regions of the world, particularly in Asia, Africa and South America, secondary packaging made of film and PET bottles continue to dominate the market. KHS helps companies worldwide to develop and establish sustainable packaging, whether for secondary film, cardboard, paper and adhesive dot applications or for primary can, carton, glass and PET containers. In doing so, together with its customers KHS strives to meet corporate sustainability targets and fully comply with legal requirements. In its plastic systems and solutions, the Dortmund packaging and line specialist strongly centers on increased use of recyclate and lightweighting.

FAST FACT KHS's Nature MultiPack is a fully plastic-free secondary packaging solution — pioneering a global shift away from traditional plastic shrink wrap toward recyclable, resourceconserving formats.

KHS – www.khs.com

Image: Supplied by KHS

It’s a familiar scenario: trawling around the supermarket, you’re presented with row after row of products of all shapes and colors, all of them full of promise. Your eye roves along the jam-packed shelves and suddenly comes to an abrupt halt. It’s already decided – while your brain’s still thinking about which item is best. In many cases, it’s the packaging that triggers your decision to buy. So that it convinces consumers and companies alike, the entire package must be just right, providing a pleasing design combined with uncompromising product protection and sustainable materials at an attractive price. KHS meets these high demands with its holistic line strategy. This starts with the packaging design and culminates in the development of perfectly orchestrated line systems and solutions that are ideally tailored to market requirements and the individual needs of the customer. In doing so, the turnkey supplier from Dortmund, Germany, offers its clients processes that boast a maximum of flexibility, reliability and cost-effectiveness.

FOOD REVIEW | SEPTEMBER 2026

NON-ALCOHOLIC BEVERAGES

Redefining sweetness in beverage innovation

onsumers today want more from

for its intensely sweet properties. What

their beverages. They expect great

makes stevia unique is its naturally occurring

DESIGNED FOR BETTER-TASTING BEVERAGES

taste, less sugar, natural ingredients

sweet compounds, known as steviol glyco-

Although stevia has become a popular sugar

and products that support healthier

sides. These compounds are extracted and

alternative, formulators have traditionally

lifestyles - all without compromising on

purified to create a high-intensity sweetener

faced challenges such as lingering sweetness,

flavour. For beverage manufacturers,

that is significantly sweeter than sugar while

bitterness and metallic aftertastes.

meeting these expectations can be

containing no calories.

challenging. Reducing sugar often means

Producing high-quality stevia begins long

sacrificing taste, mouthfeel or overall

before extraction. Thousands of stevia varie-

consumer appeal. That's where Stevia

ties are evaluated to identify plants with the

Andromeda is changing the game.

best sweetness profile, flavour and agricultural performance. Through modern cultivation

A NATURALLY SWEET SOLUTION

and precision farming techniques, carefully

Derived from the leaves of the Stevia rebau-

selected varieties are grown, harvested

diana plant, stevia is a natural, zero-calorie

and processed to produce a consistently

sweetener that has been used for centuries

high-quality sweetening solution.

Bragan Ingredients www.braganingredients.co.za

STEVIA ANDROMEDA INNOVATION MEETS NATURE IN EVERY SIP

Superior Taste & Solubility – No bitterness, just a clean, sugar-like sweetness.

100% Natural & Sustainable – Sourced from non-GMO stevia plants with ecofriendly processing.

Health-Conscious Sweetness – Zero calories, reduced sugar, and diabetic-friendly.

Bragan Ingredients

48 SEPTEMBER 2026 | FOOD REVIEW

Image: Supplied by Bragan Ingredients

Bragan Ingredients is transforming beverage formulation with Stevia Andromeda, a natural sweetener delivering clean, sugar-like taste with up to 64% cost savings.

NON-ALCOHOLIC BEVERAGES

Gut health in a can

The gut health trend is reshaping the drinks aisle — and prebiotic sodas are leading the functional beverage revolution.

öhler, a global producer, marketer and

of people reported incorporating prebiotic or

ready-to-drink concepts like Gut Health

provider of technology-driven natural

fibre supplements into their diets.

Sodas, which also combine functionality

ingredients, ingredient systems

Prebiotics are non-digestible fibres that

with great taste. By further enhancing

and integrated solutions, is producing

act as food for beneficial gut bacteria,

these products with postbiotics, Döhler

solutions for prebiotic drinks that assist

supporting their growth and activity. By

has developed unique beverage solutions

with improving gut health while also being

nourishing beneficial gut bacteria, prebiotics

– ranging from sodas to still drinks – that

an innovative approach towards closing the

help support a healthy gut microbiome, which

deliver comprehensive gut health benefits

fibre gap and supporting overall well-being.

plays a crucial role in overall well-being. This,

without compromising the essential qualities

As this prebiotic trend continues to rise,

in turn, creates a balanced microbiome which

of a great soft drink.

Döhler offers natural, clean-label ingredient

supports digestion, strengthens the immune

solutions to fuel this growing shift.

system and even aids in the production of

GUT HEALTH SODAS

neurotransmitters that enhance mental clarity,

For example, Döhler's Gut Health Sodas

GUT HEALTH: RESHAPING DRINKS

amongst many other things, contributing to

address this need with the soluble and

56% of global consumers actively seek out

holistic health and well-being.

acid-stable prebiotic fibre blend consisting

foods and beverages that support gut health,

of topinambur (also known as Jerusalem

reflecting a growing trend toward health-

ONE DRINK, MULTIPLE BENEFITS

Artichoke), gum arabic and tapioca starch.

conscious food and beverage choices with

So, it’s no surprise that prebiotic beverages

These sodas are specifically designed to close

research showing 70% of global consumers

are a quickly growing trend, offering

the "Fibre Gap," addressing the reality that

link gut health to overall wellbeing. Health-

numerous health benefits in a single,

most people in North America and Europe

conscious consumers are raising their

convenient drink. Döhler supports this

consume only 50% of the daily recommended

expectations when it comes to beverages,

innovation through ingredient solutions

fibre intake.

driving innovation in the drinks industry.

such as its prebiotic soluble and acid-stable

One popular example of this are functional

fibre blend, ensuring beverages retain their

beverages supporting gut health with 33%

quality and appeal. Additionally, Döhler offers

Döhler – www.doehler.com

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 | SEPTEMBER 2026

INDUSTRY TALK

Engineering natural colour for performance and stability Moving from synthetic to natural colours in sauces, dressings and marinades is not a simple swap — it's a formulation challenge requiring matrix-driven engineering, testing and expert technical support.

olour is one of the first signals

visual outcome also matters: a translucent red

the operational capabilities

consumers use to judge flavour,

vinaigrette requires a different colour system

required to formulate colour

freshness and product quality. In

from an opaque, oil-rich orange dressing.

systems around specific sauce, dressing and

sauces, dressings and marinades, however,

The colour must also be suitable for the

marinade requirements. With a presence

achieving an appealing shade is only the

phase in which it needs to disperse. Some

in 25 countries and 14 application centres

starting point. That colour must also

natural pigments are more compatible with oil,

worldwide, ROHA’s teams can assess colour

withstand processing, remain consistent

while others require a water-dispersible format.

performance in specific product applica-

throughout shelf life and perform within a

Choosing the right format is equally important

tions, support shade matching, and help

complex formulation - while supporting the

and helps achieve an even appearance and

manufacturers address formulation, pro-

clean-label expectations shaping product

reduces the risk of separation, speckling or

cessing and scale-up challenges.

development presently.

uneven colour.

As manufacturers respond to evolving

The strongest natural colour solutions are not chosen by shade alone. They are

STABILITY CONTINUES BEYOND THE RECIPE

developed by understanding the matrix,

are exploring alternatives to synthetic colours. However, this transition is a formulation

Once the pigment source is selected, the sur-

and testing the complete product system.

exercise rather than a simple ingredient sub-

rounding system can be engineered to protect

With this approach, clean-label reformu-

stitution. A synthetic colour cannot always be

it. Encapsulation or tailored emulsification can

lation can deliver more than an attractive

replaced gram for gram with a natural alter-

help shield sensitive pigments and improve

ingredient declaration - it can provide the

native. Natural pigments react differently to

their dispersion. Antioxidants and chelating

performance, stability and visual experi-

heat, pH, light, oxygen and other ingredients

agents, where appropriate for the formulation

ence that consumers expect.

in the recipe. The right solution depends on

and market, can reduce oxidative colour loss.

the chemistry of the pigment and the realities

Processing choices can also make a sub-

to mean compromising on performance.

of the finished product. A colour that works

stantial difference. Minimising oxygen incor-

Connect with ROHA’s application teams

well in an acidic vinaigrette may not give the

poration during high-shear mixing, controlling

to find and test a colour solution suited

same result in a creamy dressing or a sauce

heat exposure and adding sensitive colours

to your product, production process and

that undergoes high-temperature processing.

later in the process may help preserve the

shelf-life requirements.

The challenge is not only to achieve the right

intended shade.

consumer and regulatory requirements, many

anticipating potential sources of instability

Moving to natural colour does not have

OUR STORY

shade at the time of production, but also to

Packaging should be treated as part of

maintain it throughout the product’s shelf life.

the colour solution. Light-barrier materials,

ROHA has its beginnings in the Roha district

This is why the move to natural colour should

headspace management and oxygen control

of Maharashtra, India. The company was

begin with the product, not with a shade card.

can support shelf-life stability, especially for

founded as a manufacturer of synthetic

carotenoids and curcumin. Most importantly,

colours for industrial applications in 1972.

UNDERSTANDING THE MATRIX

performance must be validated in the actual

ROHA has always held clients at the centre

Sauces, dressings and marinades encompass

product matrix and packaging - not only in a

of what it does, and this has shaped how

a wide range of systems. They range from

laboratory model - under realistic processing,

the company does business and how it has

clear, acidic vinaigrettes and oil-rich dressings

transportation and storage conditions.

evolved over the years. The company has

to thick marinades, cold-filled dips and ambi-

led a revolution in the food colours industry through unmatched quality standards. In

just as varied, from cold emulsification and

SUPPORTING A SUCCESSFUL MOVE TO NATURAL COLOURS

high-shear mixing to pasteurisation, hot filling

Natural colour selection is ultimately about

giant dealing with natural food ingredients,

and commercial sterilisation.

balancing visual appeal, ingredient expecta-

food colours, pharmaceutical and cosmetic

tions and industrial performance. A successful

pigments, dried ingredients, and industrial

colour performs. Product developers must

system must be technically compatible with

colours & dyes.

consider pH, water activity, fat content, pro-

the product, robust enough for commercial

cessing temperature, shear, oxygen exposure,

production and consistent throughout its

light, packaging and interactions between

intended shelf life.

ent sauces. Their production methods can be

All these factors affect the way a natural

colourants and other ingredients. The desired

50 SEPTEMBER 2026 | FOOD REVIEW

ROHA combines technical expertise with

its present avatar, ROHA is a multinational

Roha SA Ingredients – www.roha.com

Shaping the future of Food & Beverage

Lake International is your trusted innovation partner in the food and beverage industry. With global sourcing power and a complete portfolio of ingredients, additives, and processing aids, we help brands bring ideas to life faster. Backed by decades of expertise, we combine technical know‑how with local market insight to: Accelerate product development Enhance quality and consistency Anticipate evolving consumer demand Our legacy may have evolved, but our commitment to reliability, excellence, and innovation remains unwavering. Together, we empower manufacturers to create products that inspire and delight.

Beverage Solutions Ron Richardson / +2772 667 1029 / ron.richardson@lakeinternational.com

Food Ingredients Anita Mulqueeny / +27 82 370 2219 / anita.mulqueeny@lakeinternational.com