Just Vegan 2022

T RENDS • INGRED IEN T S • T ECHNOLO GY 2022 Powered by South African journal for food and beverage manufacturers

Trends in plantbased meat alternatives

Dairy-free ingredient innovations

CRAFTING FOOD. INSPIRING CHANGE.

we have 25 years of experience in Alternative Proteins

www.clextral.com

HIGH CAPACITY NEW DIES NEW TEXTURES

C ontents

2022 T R E N D S • I N G R E D I E N T S • T E C H N O LO G Y THE TEAM EDITORIAL

4

Editor: Tennille Aron

News Top drivers for flexitarians

+27 (0)73 995 5599

The country’s first plant-basedfriendly fast-food franchise ranking

tennille.aron@newmedia.co.za Layout & Design: David Kyslinger ADVERTISING

Top food brand invests in South African plant-based food company

Sales Executive: Anita Raath +27 (0)82 976 6541 anita.raath@newmedia.co.za

plant proteins into meat and seafood analogs

12 Fresh solutions for all your vegan needs

14 Defining and certifying

Sales Executive: Carla Melless

vegan wine

+27 (0)83 260 6060 carla.melless@newmedia.co.za

10 Technology for converting

5

The new plant-based alternative to deli meats

6

Leading the way in plant-based meat alternatives

Sales Executive: Candida Giambo-Kruger +27 (0)71 438 1918 candida.giambo-kruger@newmedia.co.za CIRCULATION Circulation Manager: Felicity Garbers +27 (0)21 701 1566 felicity.garbers@newmedia.co.za PUBLISHING TEAM General Manager: Dev Naidoo Group Account Director B2B: Johann Gerber Production Controller: Mandy Ackerman Art Director: David Kyslinger JOHANNESBURG OFFICE Ground floor, 272 Pretoria Avenue Randburg, 2194 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published by New Media, a division of Media24 (Pty) Ltd. MANAGEMENT TEAM MANAGING DIRECTOR: Aileen Lamb COMMERCIAL DIRECTOR: Maria Tiganis STRATEGY DIRECTOR: Andrew Nunneley CHIEF FINANCIAL OFFICER: Venette Malone

All aboard the vegan train!

Ed ’s not e

W

ith many consumers moving towards flexitarian diets, the vegan and plant-based food and beverage sector

HEAD OF HR: Ruth Shogoe

is currently enjoying exponential growth. According to a 2021

CEO: MEDIA24: Ishmet Davidson

Bloomberg report, the alternative meat products retail sales is set

HEAD OFFICE

to grow from $4.2bn in 2020 to $74bn by 2030. With this increase

8th floor, Media24 Centre, 40 Heerengracht, Cape Town 8001

in global demand for meat alternatives comes an increase in the

PO Box 440, Green Point, Cape Town 8051

opportunities for food and beverage manufacturers to create novel

Tel: +27 (0)21 406 2002

products in this space. To help you on your product development

www.newmedia.co.za

journey, this issue of Just Vegan has all the latest ingredients and innovations in the plant-based sector. Discover the new technology, tools and techniques for creating delicious plant-based alternatives that rival their meat counterparts.

Just Vegan is published by New Media Views expressed in this journal, 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 vegan industry. No responsibility is accepted should contributions be lost.

Enjoy the read

Tennille Aron Just Vegan

3

News

Top drivers for flexitarians Sustainability and health concerns are driving consumers to plant-based meat alternatives, but the taste experience of these products continues to fall short, according to research carried out

by Kerry, the world’s leading taste and nutrition company.

In 2022, Kerry carried out research with over 1 500 consumers across four countries – the US, UK, Australia and Brazil – to uncover sensory expectations around plant-based burgers and cheese-alternative slices. The research found that flexitarians, the key consumer group driving the growth of plant-based, are more critical of products versus vegan and vegetarian consumers. While sustainability is a top driver, consumers are unwilling to compromise on taste and seek products that are as close as possible to the taste experience of animal products.

The research uncovered the main drivers across key markets as well as the attributes that consumers seek when purchasing plantbased burgers. Kerry’s research uncovered the following: • A total of 60% of UK consumers started eating plant-based products because they are considered “healthier” and 76% will buy a plant-based burger described as “authentic chargrilled-tasting”.

• 63% of US consumers started eating plant-based products because they believe plant-based is “better for the planet”. A total of 80% of US consumers are likely to buy a plant-based burger that is “rich and savoury”.

• 51% of Australian consumers continue to buy plant-based due to a better environmental impact, with 78% expecting a burger that caramelises and browns during cooking to be delicious.

• In Brazil, the benchmark is making beef burgers from scratch and seasoning to their liking. A total of 67% of Brazilian consumers continue to buy plant-based because they are committed to improving their own (or their family’s) overall health.

ProVeg SA releases the country’s first plant-based-friendly fast-food franchise ranking ProVeg South Africa recently assessed the plant-based offerings available at South Africa’s top fast-food franchise restaurants for the period ending February 2022. “While the ranking report highlights a few franchises that do have good plant-based options, the biggest takeaway should be the numerous opportunities available to those franchises that don’t have any as well as opportunities for local food manufacturers who can supply the franchises with these plant-based alternatives,” said Donovan Will, ProVeg South Africa country director.

In the top-six spots were Kauai, Spur Steak Ranches, Panarottis, Burger King, Simply Asia, and Steers, with other beloved franchises like Nando’s, RocoMamas and KFC trailing behind. In total, 23 fast-food franchise restaurants were assessed based on varied criteria, centred largely around the number of plant-based items available on their menus.

Worldwide, there has been a notable positive shift in consumer perception towards plant-based eating. This has caused exciting responses from all types of food producers and service providers who are scrambling to innovate, produce and serve plant-based foods to cater to the growing plant-based market. The results of this ranking indicate that there has been definite growth and inclusion of plant-based options by some of South Africa’s top fast-food chains. It must also be acknowledged that more independent brands, such as Kauai and Simply Asia, have done well in leading the movement towards including plant-based-friendly items on their menu.

Furthermore, the performance of large chains like Spur, Panarottis and Burger King indicates that fast-food restaurants do have the capacity to successfully include plant-based options on their menus in South Africa.

Therefore, there are definitely many opportunities for plantbased food manufacturers in the country.

Tiger Brands invests in South African plant-based food company Tiger Brands’ Venture Capital Fund has made its first investment in Herbivore Earthfoods, a Cape Town-headquartered woman-founded business specialising in the manufacture and sale of plant-based and vegan products, a global market forecast to grow to over $162bn by 2030.

Together with co-investor Secha Capital, an early-stage impact private equity firm, the Tiger Brands Venture Capital Fund has become a minority shareholder in the business, which is co-run by founder Chanel Grantham, and Davey du Plessis, Herbivore Earthfoods director. “In line with global trends, consumers in South Africa and across the continent are driving increased interest and desire for a wide range of plant-based products. Herbivore’s innovative and tasty meat and dairy alternatives have gained significant traction. This is a compelling opportunity, and we are very proud to back innovative entrepreneurs and we are inspired by the team’s underlying desire to improve eating habits and change the current food system for the better.

“Our partnership with the Herbivore team will involve leveraging each other’s combined strengths to achieve their growth strategy and 4

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to push the boundaries of an affordable and healthy alternative product offering to consumers,” says Barati Mahloele, Venture Capital Fund director, Tiger Brands.

Herbivore Earthfoods was founded in 2014 by Grantham with the aim of making healthy, plant-based foods accessible and affordable in South Africa. The company’s product line includes dairy-free milk alternatives and desserts, confectionery and protein alternatives. “At Herbivore we see plant-based as the future of food, and we pride ourselves on being at the forefront of plant-based food innovation in South Africa. More consumers are becoming aware of the benefits of a plant-based diet. Our goal is to give our consumers more plant-based options that are tasty and affordable,” says Grantham.

The Tiger Brands Venture Capital Fund was launched in mid-2021 with the aim of driving growth for Tiger Brands by investing in innovative businesses based in sub-Saharan Africa that offer healthier eating options in line with the latest consumer movement towards health and nutrition, snackification and economical food options.

Gudne ss

Putting the Gudness back into deli cold cuts

G

udness is an innovative plant-based alternative to conventional deli meats exclusively developed and produced in South Africa. The base ingredients are soy

and pea protein. These products are completely egg, dairy and meat free, making it totally suitable for both vegetarian and vegan diets. The motivation for launching the range is to offer an option to flexitarians who take part in events like Meat-Free Mondays or just want to consume less meat for health, religious or animal welfare reasons.

Gudness is delicious on a sandwich, in an omelette, pasta or just to enjoy as an anytime snack.

It is manufactured in a HACCPcertified production facility. It’s available nationwide in selected Checkers, Pick ‘n Pay, Spar, Food Lovers Market and independent plant-based delis. For more information and to find your nearest stockist, please visit us online.

Gudness – https://www.gudness.co.za/

INNOVATIVE INGREDIENTS SOLUTIONS! Transglutaminase Pea Protein Soy Protein Pectin Carrageean Native Starch

Fibres Cocoa Powder Natural Flavours Vegan Cultures Vegan Probiotics Natural Antimicrobials

ORCHEM (PTY) LTD.

South Africa Branch of REDA Chemicals Durban 031 100 8040 Johannesburg 011 465 6353 management@orchem.co.za

Just Vegan

5

y wa he t g n i Lead The Fry Famil y Food Co.

in plant-based meat alternatives

As the leading plant-based food brand in South Africa, The Fry Family Food Co. know a thing or two about what consumers want. From small beginnings, the brand now supplies eager vegans, vegetarians, and flexitarians with tasty meat-free alternatives across the country and globally, and remains one of the drivers of plant-based innovation in many markets. To learn more about the growing consumer demand in South Africa, Just Vegan caught up with Fry’s global brand lead, Tammy Fry.

Q

FIRST A LITTLE HISTORY - WHY WAS THE FRY FAMILY FOOD CO. FIRST

FOUNDED? My parents started the business from our humble kitchen table in Durban just over 30 years ago.

My dad was an avid meat eater,

Fry’s Global Brand Lead: Tammy Fry

but had given up meat because my mom and I (both vegetarians from birth) had convinced him to.

However, like most meat eaters who are reducing the meat on their plates, he craved the taste and texture of meat. He was also looking for ways to make sure the family had nutritious,

quality (and tasty) alternative protein options. My parents both experimented with making plantbased sausages and burgers until they got it right. The products were always meant to be just for us, but they got such great responses from friends and family they decided to explore selling them. Here we are, 30 years later with 40 plus products in multiple countries.

Q

HOW HAS THE COMPANY’S PRODUCT OFFERING CHANGED

OVER THE LAST FIVE YEARS? With the increase in demand, has come an increase in the variety of brands and products. This is fantastic because, of course, it has helped make plant-based eating mainstream and grow the concept of flexitarianism. However, competition is a lot fiercer than it was five years ago, so we must be a lot more in-tune with what consumers want. We have to make sure our products are hitting the taste and texture mark, and we have to make sure we are as available in as many retail outlets as possible.

Meet the entire Fry Family

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Just Vegan

Award winning plant-based burger, brought to you by South Africa’s leading plant-based food brand

Available from leading food service distributors

WWW.FRYFAMILYFOOD.COM

The Fry Famil y Food Co.

Q

IN 2020 FRY’S JOINED LIVEKINDLY COLLECTIVE, A COMPANY ON

TRACK TO BECOME ONE OF THE BIGGEST

Q

WHY DO YOU THINK MORE CONSUMERS ARE OPTING FOR

PLANT-BASED MEATS SUCH AS CHICKEN

PLANT-BASED FOOD COMPANIES

ALTERNATIVES?

GLOBALLY. THEN A YEAR AGO, THE

Consumers are a lot more aware

COLLECTIVE FORMED A JV WITH RCL

now of what impact their food

FOODS. HOW HAS THIS IMPACTED FRY’S

choices have on not only their

IN THE SOUTH AFRICAN MARKET?

family’s health, but also the

The JV with RCL FOODS formed

environment. Plus, with the growth

LIVEKINDLY Collective Africa,

of the category in most markets,

which essentially is a highly

consumers have so many more

experienced team of marketing

options to choose from, making it a

experts whose mission is to grow

lot easier to swop the meat for

the category across sub-Saharan

plant-based. There is also growing

Africa. They are doing this with a

awareness in South Africa around

few of the LIVEKINDLY Collective

the impact of non-communicable

brands (not just Fry’s). Through the

diseases like diabetes and other

JV, Fry’s and the other two brands

issues like gout and high

(Oumph! and LikeMeat), we

cholesterol. One of the ways these

now have access to RCL FOODS’

issues can be tackled is through a

extraordinary network, allowing us

well-balanced diet that has less

to grow. We are all on a mission to

meat and more plant-based foods

make plant-based the new norm.

like fruits, vegetables, good carbs,

Q

and quality plant proteins.

WHILE THERE HAS BEEN A LOT OF CHANGE, I’M SURE MUCH

HAS REMAINED THE SAME. IS THERE A PRODUCT THAT CONTINUES TO BE FRY’S

Q

DO YOU THINK THE PLANT-BASED MOVEMENT WILL CONTINUE TO

GAIN MOMENTUM IN THE NEXT FIVE

BEST SELLER?

YEARS?

Our Chicken Style Nuggets are

Definitely. Plant-based eating

always our champions. They

or eating less meat is the only

continue to astound the most

sustainable way in the long run.

skeptical of meat eaters. We

I predict more and more brands,

use our nuggets in most of our

retailers and food service outlets

sampling projects because they

putting energy into better and

are so tasty, so meaty and so

better products.

easy to prepare. Essentially, Fry’s does snacking well, which is great because our research has shown us that parents

Q

HOW DO YOU ENSURE YOU’RE CATERING TO CONSUMER

DEMAND?

feeding fussy kids are looking for

A lot of research, some intuition

healthier options that are easy,

and a little bit of trial and error.

tasty, and convenient. We have

We also listen to what consumers

used these learnings to drive our

want and we take learnings

new product development with

from other countries and adapt

a couple of exciting options just

as needed. Hayley, my sister,

launching in the UK and Australia

is still hands on in the R&D of

and likely to launch in SA in 2023

Fry’s products and works closely

(watch this space).

with the rest of the NPD team at LIVEKINDLY Collective to make sure we are ahead of the game

8

Just Vegan

The Fry Family Food Co. when it comes to raw materials,

dad was a stickler when it came

find local raw materials and

flavours, nutritional values – so all

to product quality. He knew what

produce more locally.

our new products and product

he wanted and would often spend

upgrades are driven by world

days researching raw materials

class technology.

or engineering new machines for

Q

our factory to make sure he could IS IT IMPORTANT FOR PLANTBASED MEAT BRANDS TO APPEAL

TO FLEXITARIAN AND OMNIVORE CONSUMERS? HOW DOES FRY’S TRY TO DO THIS?

produce the quality he wanted.

Q

Q

WHAT MAKES FRY’S DIFFERENT TO OTHER PLANT-BASED MEAT

BRANDS ON THE MARKET? What makes us different is our story. We really are a family

HOW DO YOU PREDICT THE

business that was started as a

MEAT-ALTERNATIVE MARKET WILL

way to feed ourselves – three

CHANGE OVER THE NEXT FIVE YEARS?

decades ago when very few

Today’s plant-based consumer is

Growth, growth, growth.

people knew what it meant to be

predominantly a flexitarian one

Mainstream focus. Plant-

vegetarian (let alone vegan). The

who is choosing to eat meat-free

based meats in all the chilled

business is now second generation,

a few times a week. I believe

sections of all the retailers.

but all our food is still taste tested

that Fry’s has always catered

Plant-based meats that are

by the kids and we genuinely

for these consumers. When we

even closer to taste and texture

would not make anything we

first launched 30 years ago, a

of animal meat. Cheese,

would not be willing to feed our

large portion of our consumer

butter, and milk alternatives

own families. This is why we are

base were families temporarily

that knock your socks off. And

still non-GMO, and we work hard

cutting out meat and dairy for

a huge focus on nutritional

to make sure our product quality is

religious fasting reasons. In those

values and local production.

one of the best in the business.

early days we didn’t have the

The more demand there is, the

THE

Buyer’sguide 2017/2018

The Fry Family Food Co. – www.fryfamilyfood.com

Buyer’sguide easier it becomes for brands to

THE

technology we have now, but my

22021/2022 020/2021

The directory for manufacturers of food, beverages, pharmaceuticals, cosmetics, toiletries, packaging and the printing industry

Available online: www.thebuyersguide.co.za Buyers Guide 2018.indd 1

2018/05/07 3:09 PM

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9

Clextral

s og l a n a d oo af se d Meat an from plant proteins with twin screw extrusion The plant protein trend has continued to grow worldwide. In this relatively new market, there are two distinct styles of plant protein products that have emerged: meat and seafood analogs that closely replicate the mouthfeel and texture of animal products, and other foods including snacks, breakfast cereals, and beverages, that utilise plant protein ingredients to provide enhanced nutrition.

W

e will focus on the technology for converting plant

proteins into meat and seafood analogs in this article. Although it is important to note that many consumers of meat analogs are not vegetarian or vegan; they are either meat consumers or flexitarian eaters who are seeking plant-based foods to improve their health or because of their awareness of the environmental impacts of the animal farming industries.

(50-70%) and high temperature

elements and thermal energy

PROCESSING PLANT PROTEIN INTO MEAT

(around 140°C) process, also

added through the barrel. Due to

AND SEAFOOD ANALOGS

known as HME. Typically, the

the efficient mixing ability of the

Clextral has two processes

formulation starts with a plant

twin screw extruder, the process

available to convert plant proteins

protein-rich base. Depending

requires a very short residence

into meat analogs. One for dry

on the desired functionality and

time for the proteins to “unfold”

meat analogs, which is called

appearance of the final product,

(typically less than one minute).

Texturized Vegetable Protein (TVP).

the plant protein base may

This natural consequence of the

The other one is for wet meat

be in different forms: isolate or

process prepares the plant protein

analogs, also called High Moisture

concentrate.

for the second stage of fibration.

Extrusion (HME). The rest of the

This is completed in the fibrating

article will mostly cover the HME

protein fibration process with

die. As the extrudate travels

standpoint.

twin screw extrusion. The first is

through the long, thermoregulated

the thermomechanical processing

die, the protein melt is cooled and

of the most widely accepted

of the plant protein inside the

shaped, the proteins crosslink to

processes for protein fibration as

extruder barrel. In their native

form covalent and non-covalent

the technology is able to produce

state, plant proteins have a

bonds and new networks of fibers

fibrous plant protein products

complex structure. Inside the

in the protein matrix are formed.

with sensory characteristics

extruder, they are subjected to

Forming the plant proteins into

comparable to animal meat

mechanical energy exerted by

the right fibrous textures to mimic

muscle. It is a high moisture

the twin intermeshing screw

different animal muscles is an

Twin screw extrusion is one

10

There are two stages to the

Just Vegan

Clextral area that has been

Choosing the

Finally, extruded meats and

subject to years of

right plant

seafood analogs are produced at a

continuous research

protein is key

very competitive cost.

and development.

to a successful

Plant proteins contain the building blocks to create products

product. Most

In summary, plant protein fibration with twin screw extrusion

products can be

is a proven and effective technology

certified vegetarian and

to transform protein-rich plants into

with realistic meat mouthfeel

vegan. Gluten-free analogs are

and texture, and the extrusion

made from soybeans or pulses.

replacements to supply the growing

process enables this transition.

Fibrated meat and seafood

consumer demand. As consumers

Fibration is a key component to

analogs are cholesterol-free, low

balance environmentally

successful products. The strength

in fat, high in protein and fiber

sustainable food choices with

of the fibration is determined

content, and rich in nutrients.

nutrition and health outcomes,

and adjusted by manipulating

healthy and well-balanced meat

innovations in plant-based food

the ingredients, recipes and

EXTRUDED MEAT AND SEAFOOD

manufacturing are becoming

equipment configuration as well

ANALOGS – A GOOD CHOICE

increasingly important.

as the operating conditions.

In food safety terms, extrusion is an advantageous process

PLANT PROTEIN SOURCES

that inherently ensures strict

A variety of plant proteins are

microbiological control of the

used for meat and seafood

product. The process also

analogs. These include soybeans,

ensures excellent water retention

pulses (chickpeas, peas, lentils,

and product stability for high

fava beans, common beans, and

functionality when analogs are

lupine) as well as wheat gluten.

incorporated in prepared foods.

Clextral – https://www.clextral.com/ T-Comm – www.tcom-sa.co.za

“Twin screw extrusion is one of the most widely accepted processes for protein fibration as the technology is able to produce fibrous plant protein products with sensory characteristics comparable to animal meat muscle.”

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11

on i t u l so The Savannah Fi ne Chemicals

to all your vegan needs

More and more consumers are rapidly reducing their meat consumption and switching to a vegan, vegetarian or flexitarian diet. They still crave the unique sensory experience of eating real meat, and it’s not always easy to find plant-based alternatives that are equally delicious. Innovations in meat alternatives are rising in popularity and brands that can provide these solutions to their clients are in high demand, explains Roné Luttig from Savannah.

T

he move towards

vegetarian or vegan diets. As

delivers. Their BeLeaf range of

alternative, plant-based

a result, food producers that

plant-based fats includes three

proteins is not turning

embrace plant proteins in their

products made from different

us all into vegetarians, but the

product development are well-

sustainable raw materials. They

shift towards flexitarianism is

placed to make the most of this

form the basis for plant-based

here to stay. Globally, every fifth

growing consumer demand for

meat-replacement products with

consumer plans to include more

meat-free alternatives.

improved sensory characteristics

plant-based food in their diet

Savannah Fine Chemicals has a

as a result of Covid-19. One of

multitude of solutions to help you

melting behaviour, taste and

the main reasons for doing so is

with all your vegan needs.

juiciness. They can also lead to

because it is regarded as healthier

in terms of appearance, texture,

better processing as these products

and more sustainable. A survey

FAT SOLUTIONS FOR PLANT-BASED MEAT

can come in bulk, blocks, powder

conducted by FMCG Gurus on

With decades of lipid experience,

or flakes. These fat solutions are

behalf of Beneo showed that the

Bünge Loders Croklaan works

trans-fat-free and have reduced

consumption of meat appears

with their customers to develop

fat content compared to real meat.

to decrease with age, with 37%

innovative fat systems and co-

As a result, by adding these fat

of over 55’s saying that they are

create plant-based meat replacers

solution products, they can help

now flexitarian and with younger

that mimic the unmistakable

delight customers with tasty,

consumers increasingly favouring

sensory experience that real meat

nutritious, clean-label, plant-based products that look, cook and taste like real meat.

RED BEET AND MALT COLOUR SOLUTIONS FOR MEAT ANALOGUES Diana food offers non-GMOcolouring made from foodstuff.

Diana food provides a colouring for meat analogues by using a combination of red beet juice and caramelised sugar, colouring foodstuffs. These are available in powder and liquid format depending on what is needed for the application. Diana food’s colouring can also be labelled as a clean-label alternative.

12 Just Vegan

Savannah Fi ne Chemicals BETTER TASTING SOLUTIONS In the FMCG Gurus Meat vs Plant vs Dairy – Are consumer habits changing? March 2020 report, 60% of consumers who choose plant-based foods say it is a taste preference. However, there is still work to be done to convert a wider audience to plant-based products, given that 40% say meat substitutes lack taste and 27% don’t like the texture. However, thanks to increasing efforts in new product

flour, and contains a minimum

speed and is easy to include in

development, companies such as

of 65% proteins on dry matter.

the production process. Once

Beneo have now developed high-

Besides being an outstanding

hydrated, it forms a fibrous and

quality plant-protein ingredients

source of protein, BeneoPro W-Tex

sponge-like matrix, very similar to

with a neutral taste that challenge

has a neutral flavour profile and a

that of ground meat in terms of

animal proteins in terms of both

unique structure that replicates the

chewability.

taste and texture.

appearance and texture of ground meat. Its stable hydrated texture

DAIRY-FREE COFFEE CREAMER WITH RICE

FORMULATING APPEALING MEAT

makes it suitable for a wide range

INGREDIENTS

SUBSTITUTES WITH BENEOPRO W-TEX

of applications and in particular

Savour each coffee ritual in an

Beneo’s textured wheat protein

for meat analogues. BeneoPro

entirely sustainable and flavourful

is made from wheat gluten and

W-Tex has a very quick hydration

way. Urban coffee chains have

INGREDIENT INNOVATION THAT’S VALUE DRIVEN

BASIC FOOD INGREDIENTS FOR EVERYDAY SOLUTIONS

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

Johannesburg: +27 11 856 4500 Cape Town: +27 21 551 5353

Durban: +27 31 202 0794 Email: info@savannah.co.za

www.savannah.co.za

Just Vegan

13

Savannah Fi ne Chemicals picked up on the flexitarian

dairy-free

trend to create more dairy-free

gourmet coffee.

choices for the conscious and

Together they

curious consumer. More mindful

contribute to

alternatives to regular creamers

the whitening

are, therefore, on-trend. They have

effect of our

become an expected accessory

plant-based

to each person’s favourite blend.

creamer and

Plant-based products sit well

give it that

with consumers. Half of them are

lush appeal.

already buying them and one

Rice is neutral in

in three would like to do so in

taste and is, therefore,

the future. Free-from alternatives

easy to combine with all kinds

are growing strong roots into

of flavours. Rice syrup replaces

each segment. Manufacturers,

the dairy products and rice starch

therefore, need easy-going and

was used to give it that deliciously

tasty ingredients to stay ahead of

creamy mouthfeel that will hit

the race.

the tastebuds of flexitarians at

A creamer can lift your coffee

the exact right spot. The Beneo

by adding colour, flavour and a

Technology Center develops

full-bodied mouthfeel to each

recipes for new and innovative

warm and comforting sip. Plant-

dairy and dairy-free food products

based ingredients make each

with functional ingredients.

occasion more mindful, so dairyfree consumers can get creative

ALLERGEN-FREE, CLEAN-LABEL, VEGAN-

and you can help to make their

ALTERNATIVE TO BEEF EXTRACT

macchiato, “sin-latté” or “chai

Meat extract was invented

sin-latté” dairy-free with Beneo’s

by Mr. Baron, a German 19th

selection of quality rice ingredients.

century organic chemist.

Beneo’s rice syrup, rice starch and

Fuelled by a desire to help feed

faba bean protein can be applied

the undernourished, in 1840

to formulate the most indulgent

he developed a concentrated

beef extract, Extractum carnis Liebig, to provide a nutritious meat substitute for those unable to afford the real thing.

Today, meat extract is highly concentrated meat stock, usually made from beef. It is used to add the meat flavour when cooking, and to prepare broth for soups and other liquid-based foods. Lallemand Bio-Ingredients Savor-Lyfe BEC is a yeast extract derived from yeast of the genus Saccharomyces cerevisiae. Although the taste of Savor-Lyfe BEC yeast extract is similar to that of a meat bouillon, it actually does not contain any ingredients of animal origin. All amino acids come from natural yeast. The allergen-free light brown powder provides characteristic beef notes. It is useful to enhance and add savoury, meaty notes to vegan and vegetarian soups, sauces, snacks, meat analogues as well as for meat preparations and stews. Thanks to its taste and flavour profile, Savor-Lyfe BEC helps to lower the salt content without compromising the savoury experience.

As consumers continue to look for plant-based alternatives to meat, this trend will develop further still within new and emerging areas such as plantbased seafood and vegan bakery solutions, which present fresh opportunities for food and beverage manufacturers.

Savannah Fine Chemicals – www.savannah.co.za Beneo – www.beneo.com Bunge Loders Croklaan – www.bungeloders.com/en Diana food – www.diana-food.com Lallemand – https://bio-lallemand.com/savory-ingredients/

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ProVeg

Defining and certifying

vegan wine Director of Proveg South Africa, Donovan Will explains how the South African wine industry is keeping up with the modern consumer and ethical demands influenced by the plant-based movement.

WHY MANY WINES ARE NOT VEGAN

choose to use them for a variety

There are several reasons a wine

of reasons: it saves them and the

may not be vegan-friendly - from

consumer money and time, it

pesticide use on the vineyard and

clarifies the wine and can be used

how the soil is treated, to additives

to correct imperfection or fine-tune

and preservatives and even the

the taste of a wine.

bottling and labelling of the finished product.

During winemaking, several

“Vegan wine is either natural wine that has not been fined or wine that has been fined using substances that are vegan-friendly.”

There is a wide variety of fining agents available in the winemaking industry, most

wines are often hazy because they

commonly derived from animals.

contain tiny molecules such as

According to FactsSA, popular

proteins, tartrates, tannins, phenolics

animal-derived fining agents

and other organic particles. These

include casein (milk protein), chitin

can be removed before or after

(fibre from crustacean shells), egg

fermentation when filtered through

albumen (protein derived from egg

substances called ‘fining agents’.

whites), fish oil, gelatin (commonly

Veganwines.com explains that

derived from collagen taken from

fining is a winemaking process that

animal body parts – bovine, fish or

aims to “clarify and stabilise a wine”,

pork), and isinglass (gelatin from

whereas a fining agent is “one of a

fish bladder membranes).

to the juice to coagulate or absorb,

WHAT MAKES WINE VEGAN THEN?

WHAT IS NEEDED TO LABEL A WINE AS “VEGAN”?

and quickly precipitate the particles

Several winemakers are opting to

Several factors must be taken

suspended in the juice”.

move away from animal-derived

into account for brands who are

fining agents and replace them

considering making their wine

like a magnet: unwanted haze-

with natural fining agents like

range vegan.

inducing molecules coagulate

bentonite clay, carbon (charcoal)

around the fining agent, forming

and silica. Globally, many

larger particles that can easily be

nations are declaring animal-

range of special materials added

In effect, the fining agent acts

1

Ethical and health concerns and considerations

Most vegan-based lifestyles are

filtered out. Common practice is

derived fining agents as allergic

to remove the fining agents along

substances and must, by law,

driven by one of two factors: strong

with the unwanted particles before

declare the use of such agents

ethical or health considerations.

the final product is bottled, but

on their labels if it is above a

Claiming that a product is

residual fining agents may still be

detectable level. Vegan wine is,

vegan, and therefore does not

present in the final wine product.

therefore, either natural wine that

contain any animal products

has not been fined or wine that

or by-products, may suggest to

young wines self-stabilise and self-

has been fined using substances

consumers that it is free from these

fine with time, but winemakers

that are vegan-friendly.

allergens. If falsely advertised,

Not all wines are fined and most

Just Vegan

15

ProVeg allergic consumers could assume

a material fact. If a product is

more than 3 500 licensees

that the product is safe for their

advertised as vegan or vegan-

globally*. The label has a reliable

consumption. In South Africa, four

friendly, whether formally or

and transparent system that

of the eight regulated common

informally, but does contain

standardises the meaning of

food allergens are of animal origin,

animal-derived ingredients, it is in

vegan or vegetarian products.

namely cow’s milk, egg, fish and

direct violation of these acts.

shellfish. Products derived from these allergens are commonly used as fining agents in wine.

4

It is important for those wishing to label their wines as vegan

Choosing the correct

to keep in mind that logos

verification and certification

like V-Label’s vegan leaf are

agency

internationally trademarked and

Financial considerations

Choosing a trusted verification

cannot be used without a licence.

The price at which vegan

and certification agency is an

2

products are offered in a

all-in-one step to ensure the

competitive and “trendy” market

above-mentioned considerations

VEGAN WINE CERTIFICATION IN SOUTH AFRICA

is a very important consideration

are actioned.

In recent years, vegan labels have

for the success and ethicality of a

There are several internationally

begun to appear on wine bottles

product. Many products suitable

recognised vegan accreditations,

as well. In South Africa, there are

for a vegan diet may come at

with V-Label and Vegan Society

wine farms that are leading the

a premium price, although no

UK being the most prominent.

movement in officially certifying

substantial extra costs were

While the Vegan Society UK label

their range of wines with V-Label

absorbed to create the vegan

is available internationally, V-Label

South Africa, increasing their

version. Manufacturers mustn’t

is the only accreditation option

transparency and binding them

financially exploit their customers.

with a team in South Africa and

to a serious stance on how their

is administered by the local food

activities may affect animals’ lives.

3

Regulatory considerations

awareness organisation ProVeg

The Foodstuffs, Cosmetics

South Africa. V-Label SA focuses

wines that are not vegan-labelled

solely on vegan certification.

contain animal products, but to

and Disinfectants Act (Act No.

This does not mean that all

54 of 1972) and the Consumer

V-Label is the world’s leading

improve transparency, a V-Label

Protection Act (Act 68 of 2008)

vegan and vegetarian trademark.

seal guarantees that wine

(CPA) prohibit direct or indirect

It is an internationally recognised,

has been treated according to

marketing to the consumer of

registered seal for labelling

completely vegan methods at all

goods if the marketing implies

vegan and vegetarian products

stages. Consequently, wine must

a false, misleading or deceptive

and services with more than

prove their vegan actions with the

misrepresentation concerning

40 000 certified products from

V-Label criteria.

It is important for manufacturers to meet the growing demand of the vegan community, and to adapt to the enormous sustainability trend that has proven to be a priority among today’s consumers. With this positive industry turnaround, we can now appreciate certified products that come from the technical artists as winemakers are - without having to rely on animals. * In Europe, V-Label licences vegetarian and vegan products. This number reflects the total number of both vegetarian and vegan certified products.

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