Food & Beverage Outlook - Issue 4

AFRICAN ORIGINALS

YA L E L O Z A M B I A AMARO FOODS The Western Cape’s thriving premier bakery

ZAMBIAN BREWERIES Raising a toast to beloved local beverages

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Issue 4

AFRIQUE VODKA Celebrating the richness of African culture whilst sharing the joy of memorable moments, Afrique Vodka brings a taste of Africa to the world

Philippe de Selliers, CEO of Belgian confectioner Leonidas, provides us with a taste of the company’s recent innovations and its aspirations for the future

THOR EXPLORATIONS • AIRTEL KENYA • LETŠENG DIAMONDS

KONGSBERG DEFENCE AUSTRALIA

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Issue 113

FIJI AIRPORTS

SIERRA RUTILE

Tangible growth in the Pacific region

A global leader in natural rutile production

ENERGY PARTNERS

KNIGHT FRANK MALAYSIA

At the heart of resolving South Africa’s energy challenges

The leading independent property consultancy

Supplying superior battery systems for world-class submarines, PMB Defence sets itself apart through its niche product knowledge and reputation for engineering excellence

A key contributor to the oil and gas industry’s recovery in Angola, Ponticelli Angoil operates as a trusted full-service provider to the country’s petrochemical and industrial sectors

S L OVA K E L E C T R I C V E H I C L E A S S O C I AT I O N

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ICELAND RENEWABLE ENERGY CLUSTER

GEOPS

Delivering excellence in drilling

Sourcing a sustainable future

TWL GROUP A prominent player in logistics and transportation

G R E N A DA I N V E S T M E N T D E V E LO P M E N T C O R P O R AT I O N

PALOMA PRESSURE CONTROL

LONDON FIRE BRIGADE

Cultivating innovation, entrepreneurship, and care

CRUISERS YACHTS Unrivaled boatbuilding brilliance

TGW LOGISTICS

As one of the largest fire and rescue services globally, the London Fire Brigade is a key part of the history and DNA of the UK capital

One of the world’s most renowned and trusted names in warehouse automation and logistics

Alexandra Chappatte, CEO and Founder of burgeoning drinks brand African Originals, is committed to driving innovation and change in Africa’s craft beverage industry

O R I C A

E M E A

C A M P B E L L

T R A N S P O R T

Playing a crucial role in the Australian semiconductor industry, we sit down with Nadia Court, Director of the Semiconductor Sector Service Bureau

SOUTH AFRICAN MEDICAL TECHNOLOGY INDUSTRY ASSOCIATION Issue 8

GRYDALE

B U S

I N D U S T R Y

Lockheed Martin Middle East has been instrumental to regional defence stability and local production, as Chief Executive, Gen. John ‘Mick’ Nicholson, discusses

C O N F E D E R A T I O N

Y U S E N LO G I S T I C S • T W L G R O U P • E M I R AT E S LO G I S T I C S

AFRICAN ORIGINALS

YA L E L O Z A M B I A

SOUTHLAKE HEALTH

AMARO FOODS

Charting a course for the future of healthcare in Ontario

Leaders in dust collection equipment

Bill Mazzetti, Senior Vice President of Rosendin Electric, provides a unique insight into the data center industry’s current and future developments

The Western Cape’s thriving premier bakery

ISSUE 5

MIRXES

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Harnessing the power of RNA

ZAMBIAN BREWERIES Raising a toast to beloved local beverages

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www.mining-outlook.com • Issue 9

www.mfg-outlook.com

COLLAHUASI

COOPER FLUID SYSTEMS

Local solutions, national strength

One of the world’s primary copper producers, Collahuasi’s contribution to Chilean mining and mineral production is extensive

SDC TRAILERS

SLOVAK ELECTRIC VEHICLE ASSOCIATION

Engineered to perfection

Proudly family-owned and operated, Team Medical Supplies has become one of the top distributors of medical consumables, equipment, and vaccines across Australia, trusted to put its customers first

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Issue 4

Accelerating towards an EV revolution

AFRIQUE VODKA

PMB DEFENCE

Superior battery systems for world-class submarines

Celebrating the richness of African culture whilst sharing the joy of memorable moments, Afrique Vodka brings a taste of Africa to the world

LONDON FIRE BRIGADE

Safeguarding the capital now and into the future

AIR NIUGINI

Flying the PNG flag

CRUISERS YACHTS With a rich history and unrivalled passion, Cruisers Yachts creates American-made boats for the world

FIJI AIRPORTS

Established in 1999, Fiji Airports is a governmentowned enterprise with a reputation for providing first-class aviation services across the country

EMILY ARTHUN, CEO of the American Coal Council, highlights the importance of the resource to the US economy and the industry’s exciting potential in 2025

CEO, Ganeshan Varnakulasingham, tells us about Sypharma’s emergence at the forefront of Australian animal healthcare

DAN LLOYD, CEO, outlines how the Space Industry Association of Australia works with members to advance the country’s space sector and economy

Stipe Galic, Vice President of Business Development at TGW Logistics, discusses the company’s suite of end-to-end automated systems and modular technologies

Philippe de Selliers, CEO of Belgian confectioner Leonidas, provides us with a taste of the company’s recent innovations and its aspirations for the future

of the resource to the US economy and the industry’s exciting potential in 2025 EMILY ARTHUN, CEO of the American Coal Council, highlights the importance

emergence at the forefront of Australian animal healthcare CEO, Ganeshan Varnakulasingham, tells us about Sypharma’s

works with members to advance the country’s space sector and economy DAN LLOYD, CEO, outlines how the Space Industry Association of Australia

the company’s suite of end-to-end automated systems and modular technologies Stipe Galic, Vice President of Business Development at TGW Logistics, discusses

a taste of the company’s recent innovations and its aspirations for the future Philippe de Selliers, CEO of Belgian confectioner Leonidas, provides us with

Yachts creates American-made boats for the world With a rich history and unrivalled passion, Cruisers

CRUISERS YACHTS

first-class aviation services across the country owned enterprise with a reputation for providing Established in 1999, Fiji Airports is a government-

AIRPORTS FIJI

TELL US YOUR STORY, AND WE’LL TELL THE WORLD Flying the PNG flag

AIR NIUGINI

Africa to the world Vodka brings a taste of moments, Afrique the joy of memorable culture whilst sharing richness of African Celebrating the

now and into the future Safeguarding the capital

BRIGADE LONDON FIRE

mineral production is extensive Collahuasi’s contribution to Chilean mining and One of the world’s primary copper producers,

COLLAHUASI www.mining-outlook.com • Issue 9

strength national Local solutions,

SYSTEMS FLUID COOPER

trusted to put its customers first equipment, and vaccines across Australia, the top distributors of medical consumables, Team Medical Supplies has become one of Proudly family-owned and operated,

world-class submarines Superior battery systems for

EV revolution Accelerating towards an

TRAILERS SDC

VEHICLE ASSOCIATION SLOVAK ELECTRIC

www.mfg-outlook.com

Issue 4

Issue 7

of RNA Harnessing the power

local beverages Raising a toast to beloved

GRYDALE

ISSUE 5

Ontario future of healthcare in Charting a course for the Issue 8

BREWERIES ZAMBIAN

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MIRXES

E M E A

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equipment dust collection Leaders in

O R I C A

VODKA AFRIQUE

PMB DEFENCE

perfection Engineered to

thriving premier bakery The Western Cape’s

AMARO FOODS

SOUTHLAKE HEALTH

Africa Outlook, APAC Outlook, EME Outlook, North America Outlook, Mining Outlook, Healthcare Outlook, Manufacturing Outlook, Supply Chain Outlook, and Food & Beverage Outlook are digital publications aimed at boardroom and hands-on decision-makers, reaching an audience of more than 800,000 people around the world.

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With original and exclusive content compiled by our experienced editorial team, we look to promote the latest in engaging news, industry trends and success stories from across the globe. Your company can join the leading industry heavyweights enjoying the free exposure we provide across our platforms with a free marketing brochure, extensive social media saturation, enhanced B2B networking opportunities, and a readymade forum to attract new investment and to help you grow your business. Visit www.outpb.com/work-with-us for details on how your company can feature for free in one of our upcoming editions.

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WELCOME FROM THE EDITOR

EDITORIAL Head of Editorial: Jack Salter jack.salter@outpb.com Deputy Head of Editorial: Lucy Pilgrim lucy.pilgrim@outpb.com Senior Editor: Lily Sawyer lily.sawyer@outpb.com Editor: Ed Budds ed.budds@outpb.com Editor: Rachel Carr rachel.carr@outpb.com Editor: Lauren Kania lauren.kania@outpb.com DESIGN & PRODUCTION Art Director: Stephen Giles steve.giles@outpb.com Senior Designer: Devon Collins devon.collins@outpb.com Designer: Louisa Martin louisa.martin@outpb.com Production Manager: Alex James alex.james@outpb.com Digital Marketing Director: Fox Tucker fox.tucker@outpb.com Website Content Manager: Oliver Shrouder oliver.shrouder@outpb.com Social Media Executive: Jake Crickmore jake.crickmore@outpb.com BUSINESS Chief Executive Officer: Ben Weaver ben.weaver@outpb.com Managing Director: James Mitchell james.mitchell@outpb.com Chief Technology Officer: Nick Norris nick.norris@outpb.com ADMINISTRATION Finance Director: Suzanne Welsh suzanne.welsh@outpb.com Finance Assistant: Victoria McAllister victoria.mcallister@outpb.com FOOD & BEVERAGE OUTLOOK Norvic House, 29-33 Chapelfield Road Norwich, NR2 1RP, United Kingdom Sales: +44 (0) 1603 804 445 Editorial: +44 (0) 1603 804 431 SUBSCRIPTIONS Tel: +44 (0) 1603 804 431 jack.salter@outpb.com www.foodbeverage-outlook.com Like us on LinkedIn: @foodbeverageoutlook Follow us on X: @outlookpublish

AFRIQUE, C’EST CHIC Welcome to our fourth edition of Food & Beverage Outlook. This issue’s stylish cover star captures and pays homage to the essence and vibrancy of Africa. More than just a luxurious drink crafted with meticulous attention to detail, Afrique Vodka was born out of a shared vision to redefine the premium spirits category with a fresh, African perspective. The brand not only makes a statement on the shelf, but also serves as a beacon of empowerment and innovation, invoking a cultural reset when it comes to how people perceive African dynamism and heritage in the spirits industry. “At Afrique Vodka, our differentiation lies in our deep connection to African heritage and dedication to innovative flavour combinations that you won’t find anywhere else,” explains Beverley Annan-Forson, co-Founder. “Our mission is to share the beauty, resilience, and exuberance of African culture with the world. Every bottle is a testament to the rich tapestry of our heritage crafted to evoke joy, celebration, and unity,” echoes fellow co-Founder, Jayne Doherty. Burgeoning drinks brand African Originals likewise celebrates identity through taste and is committed to driving innovation and change in Africa’s craft beverage industry. Having begun its journey in 2016 with a humble container set-up in Nairobi, Kenya, African Originals seeks to celebrate Africa’s bold spirit, rich heritage, and local ingredients through its premium craft beverages. “The tone, design, and values of our brands speak directly to the African Original – the hustler, the creator, the maverick. That’s our tribe,” outlines CEO and Founder, Alexandra Chappatte. Boasting a strong family heritage and legacy, meanwhile, is Amaro Foods, whose exquisite selection of bakery products is crafted by skilled artisans using high-quality ingredients. Breaking bread is one of the oldest family traditions, and when it comes to baking it, few companies are as esteemed. “We pride ourselves on the age-old task of break baking and believe in using the fewest and healthiest ingredients available,” maintains Tony Amaro, CEO and Founder. Beyond Africa, this issue also indulges in leading Belgian confectioner Leonidas and premium vodka brand Golden Egg. We hope that you enjoy your read. Jack Salter Head of Editorial, Outlook Publishing Food & Beverage Outlook Issue 4 | 3

FOOD & BEVERAGE OUTLOOK CONTENTS

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26 22

0 4 / C ON T E N T S BU SI N ESS I N SI G H TS AFRICA

10 Afrique Vodka REGULARS

6 NEWS Around the food and beverage sector in seven stories

8 EXPERT EYE The art of recognising authenticity

Taste the Essence of Afrique Handcrafted with passion, inspired by tradition

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16 Celebrating Identity Through Taste Innovation and change in Africa’s craft beverage industry

22 Blissful Moments for Everyone An indulgence for all to enjoy

26 Vodka With the Midas Touch Inspired by timeless Art Deco elegance

TO P I C A L F O C U S

32 Premium and Nutritious Meal Prep Serving highly nutritious and premium eco-conscious meal prep solutions

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54 Yalelo Zambia

F E AT U R E S

Breaming With Success Africa’s fastest-growing producer of fresh fish

AF R IC A

40 Amaro Foods Breadwinners Continue to Rise The Western Cape’s thriving premier bakery

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48 Zambian Breweries 40

Cheers to Zambian Beers Raising a toast to beloved local beverages

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Food & Beverage Outlook Issue 4 | 5

NEWS

Around the food and beverage sector in seven stories… NORTH AMERICA

AFRICA

Thanks a Bunch

Return of a McClassic

AFRICAN BANANA PRODUCERS could see their exports and profits rise dramatically in the coming decades as climate change continues to ravage and weaken the output of leading Latin American banana-exporting nations. This seismic shift in the industry suggests that changes in weather patterns will have uneven effects across the global banana market, and Africa may come out ahead. Today, bananas remain the world’s most widely consumed and affordable fruit, but the global industry is facing serious climaterelated problems. Countries such as Colombia, Panama, Costa Rica, and Guatemala, which dominate banana exports to the US and Europe, are now seeing higher temperatures, irregular rainfall, and increasing pressures from disease.

MCDONALD’S HAS LAUNCHED its McCrispy strips and creamy chilli dip in restaurants across the US. It is the first permanent menu item added in North America by the quickservice fast-food chain since 2021. The McCrispy strips feature 100 percent white meat, breading, and black pepper flavour. Customers can order and enjoy the chicken strips in three or four-piece servings. Chicken strips were previously sold by McDonald’s as Buttermilk Crispy Tenders but were put on hold in 2020 due to the COVID-19 pandemic.

EUROPE & MIDDLE EAST

Love is in the Aero

©NESTLE.CO.UK

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NESTLÉ HAS UNVEILED a new addition to its popular Aero range – a limited-edition coconut-flavoured chocolate sharing bar. Chocoholics have taken to social media to praise the delicious new product that has been spotted on the shelves. The new sweet treat

invites consumers to indulge in a delightful experience that celebrates the joy of sharing. Aero Coconut is now available in stores across the UK, with the launch following the success of recent flavoursome additions to the brand’s range, including strawberry, chocohazelnut, and a new peppermint gifting bar.

EUROPE & MIDDLE EAST

AFRICA

Ten out of Ten Investment

Happy Birthday, Guinness Nigeria

HEINEKEN HAS ACQUIRED a minority stake in UK-based energy drink company Tenzing, marking its entry into the rapidly growing energy drinks market. The Dutch brewing giant’s latest investment aligns with its broader diversification strategy beyond traditional beer and cider products. In recent years, the company has been gradually expanding its drinks

GUINNESS NIGERIA, THE country’s foremost alcoholic beverage company, is commemorating 75 bold and impactful years of production – a celebration of heritage, innovation, and deep-rooted connection to the Nigerian people. Established in 1950 and opening its first brewery in Lagos in 1962 – the very first Guinness brewery outside Ireland and the UK – the iconic brand has evolved into a national treasure, woven into the fabric of Nigerian culture through multiple generations. From its quintessential brands to its enduring values, the company has become a symbol of resilience, quality, and shared celebration and is looking forward to the next 75 years of Guinness!

portfolio through investments in emerging beverage categories. Tenzing was founded in 2016 by Huib Van Bockel, former Marketing Director at Red Bull, and has been seeking an investment of this kind to expand its operations without compromising its identity.

A S I A PAC I F I C

Bottling Sustainability NEW ZEALAND’S NATIONAL organisation for the country’s grape and wine sector, New Zealand Winegrowers, has unveiled its 2025 sustainability report, highlighting the industry’s firm commitment to environmental preservation and sustainability through its climate change, water, people, soil, waste,

The entrance to Craggy Range Winery, a major New Zealand wine producer

and plant protection goals. With 90 percent of the Kiwi nation’s wine currently exported, advancing sustainability is paramount to the future success of the industry. Despite current turbulence in global trade, New Zealand’s wine producers are working to protect and uphold their reputation for highquality, distinctive, and sustainable wines. The country’s products are currently exported to more than 100 countries worldwide.

EUROPE & MIDDLE EAST

Catering for Saudis’ Sweet Tooth THE SAUDI ARABIAN chocolate market has been valued at USD$1.32 billion and is expected to grow at a compound annual growth rate (CAGR) of 4.75 percent from 2025 to 2033. Confectionery is a rapidly expanding market for Saudi Arabia, a nation in which cultural festivals play a very important role in society. These festivals are marked with gatherings and gifting traditions, where chocolate is perceived to represent the symbols of pleasure and benevolence. Across the country, disposable incomes are also increasing and people are demanding more indulgent treats such as chocolate, with many local and international manufacturers catering to this rising popularity. Food & Beverage Outlook Issue 4 | 7

Spotting Fake Foods

With fake foods a growing issue in the modern-day food and beverage industry, recognising authentic items is becoming a necessary skill. Jon Old, a Founding Partner of The Wasabi Company, discusses how to spot counterfeit foods and the hazards they present Writer: Jon Old, Founding Partner, The Wasabi Company

I

n an era of global trade, fast-paced production and consumption, and convenience-driven choices regarding what we eat, food fraud is becoming an increasingly common problem. From imitation olive oils to counterfeit honey, fake foods undermine the integrity of culinary traditions that sometimes take hundreds of years to perfect and could potentially impact our health. Being able to tell the real from the fake has never been more important. 8 | Food & Beverage Outlook Issue 4

LET’S TALK ABOUT FOOD FRAUD

Some of the most common examples include:

Although quite a scary term, food fraud refers to the deliberate substitution, addition, tampering, or misrepresentation of food, ingredients, or packaging for financial gain. It often involves passing off inferior or synthetic products as premium, genuine or traditional foods or ingredients.

• Mixing cheaper oils and selling them as extra virgin olive oil. • Selling syrup-laden corn or rice sugar as ‘100 percent honey’. • Labelling green-dyed horseradish as ‘wasabi’. Did you know that over 95 percent of what’s served in the UK labelled as ‘wasabi’ is usually a blend of horseradish, mustard, and green colouring – among other ingredients?

EXPERT EYE THE WASABI COMPANY

WHY IT’S A PROBLEM Aside from the obvious negative of pulling the wool over customers’ eyes, the issue goes far beyond disappointment at the dinner table. Fake foods can present: • Health risks: Adulterated ingredients – that is food items or ingredients that have been deliberately diluted or changed through the addition of cheaper or inferior materials – may trigger allergies or contain banned additives. • Loss of nutrients: Fake foods often lack the beneficial nutrients found in the authentic version. They may also taste pretty poor compared to the genuine item. • Economic damage: Artisan producers and small-scale farmers – who pour their heart and soul into creating a true culinary experience – are undercut by cheaper, lowerquality imitations. • Cultural dilution: The replacement of traditional foods with replicas can erode heritage and food culture.

FIVE WAYS TO SPOT FAKE FOODS Sick and tired of not enjoying the real deal but not sure how to spot the genuine article? Separating the real from the fake is easy once you know what to look for.

READ THE LABEL CAREFULLY Labels aren’t just for tracking calories and sugar content; a legitimate product will list clear, recognisable ingredients. Keep an eye out for: • Vague descriptions, such as ‘natural flavouring’ or ‘spices’. • Long, complex ingredient lists. • Missing country of origin or supplier information.

PRICE POINT If something seems too cheap for

what it claims to be, then maybe take it as a sign. Genuine saffron, Parmigiano Reggiano, Manuka honey, or real wasabi comes at a cost due to labour-intensive production and quality control. Price isn’t everything, but it’s often a strong indicator of authenticity. Consider it a red flag if you find “premium” products at surprisingly low prices. If it seems too good to be true, then it probably is.

KNOW YOUR SOURCES As with the fashion industry, transparency in sourcing is a hallmark of genuine food producers. Try to stick with brands and retailers who are open about where and how their products are made or grown – they have nothing to hide! If a producer or seller is evasive, that should raise suspicion.

IT’S ALL IN THE DETAILS Imitation foods often look overly uniform, brightly coloured, or overly processed. They may lack the nuanced flavour, texture, and aroma of the real thing and seem to fall too far at either end of the scale – either lacking in flavour or far too strong. For example, real wasabi has a subtle, sweet heat that fades quickly, as opposed to the sharp, sinus-burning hit associated with horseradish, and real olive oil has a peppery, grassy bite that cheap blends simply can’t replicate.

makes it very clear that you are being presented with a genuine article. It’s important to take the concept of fake foods with a pinch of (genuine Himalayan) salt. As an example, fresh wasabi is prohibitively expensive and once grated, the flavour is extremely volatile, making it impossible to store at ambient temperature. There would be no ‘wasabi’ in the vast majority of restaurants and any takeaways or ready meals without imitation wasabi being on the menu. Spotting fake foods takes a bit of effort, but the reward is worth it – better taste, better health, and the satisfaction of knowing you’re supporting producers who care deeply about authenticity. So, look beyond the label and taste the truth.

ABOUT THE EXPERT Jon Old is a Founding Partner of The Wasabi Company. Old is passionate about wasabi, which is known for its spicy flavour but difficult to grow, even in its native climate of Japan. He pioneered wasabi cultivation in the UK using old watercress beds, which require a similar growing environment.

KNOW YOUR CERTIFICATIONS AND STANDARDS Authentic food will often come with certifications, such as Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), or organic and Fairtrade labels. Whilst this step isn’t foolproof, it can add a layer of assurance for shoppers. Spotting real wasabi is easy. It is so highly prized that it will almost always be grated right in front of you. This adds a touch of theatre but also Food & Beverage Outlook Issue 4 | 9

AFRIQUE VODKA AFRICA

TAST E T H E ES S EN C E O F

Celebrating the richness of African culture whilst sharing the joy of memorable moments, Afrique Vodka brings a taste of Africa to the world. Jayne Doherty and Beverley Annan-Forson, co-Founders of the company, tell us more about their journey, passion, and plans for an inclusive, delicious future Writer: Lauren Kania

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orn out of a shared vision to redefine the premium spirits category with a fresh, African perspective, Afrique Vodka is more than just a luxurious drink crafted with meticulous attention to detail – it is a brand that captures and pays homage to the essence of the continent’s rich and diverse landscapes. “As Black female founders, we were determined to break into an industry that has traditionally been dominated by a narrow set of voices,” opens Janye Doherty, co-Founder.

“Our journey was about more than creating a great product – it was about challenging norms and opening doors for underrepresented communities in the business world.” Through the combination of creative instincts and a commitment to excellence, Doherty and fellow co-Founder Beverley Annan-Forson have built a brand that not only makes a statement on the shelf but also serves as a beacon of empowerment and innovation.

With a story that weaves together resilience, a bold vision, and a passion for paving the way for future generations of entrepreneurs, Afrique Vodka is invoking a cultural reset when it comes to how people perceive African dynamism and heritage in the spirits industry. Having always had a passion for hospitality and storytelling, Doherty’s career began in marketing and communications, where she discovered how food and drink brought people together. Food & Beverage Outlook Issue 4 | 11

“Over the years, I’ve worked in various areas of the hospitality industry, which only deepened my fascination with creating memorable experiences around a table or a well-crafted cocktail. Ultimately, the food and beverage industry is an ever-evolving canvas allowing for endless creativity and innovation,” she impassions. Annan-Forson, who started out in childcare, is driven by the positive impact one can make on the world. Whether through supporting children’s development or expressing her creativity in new ways across different sectors, she thrives on bringing people together, regardless of age or background. “As a vodka enthusiast myself, it felt natural to channel my creativity into crafting a drink that not only delivers exceptional taste but also tells a story, creating memorable experiences for those who enjoy it,” she informs. “I am incredibly proud to be part of 12 | Food & Beverage Outlook Issue 4

this change through the creation of Afrique Vodka, a brand that embodies variation, culture, and connection.”

CELEBRATING AFRICAN CULTURE As a premium spirits brand that celebrates African heritage through innovative flavour profiles and impeccable quality, Afrique Vodka’s

range includes standout variants designed to evoke the vibrant spirit of the continent. Based in the UK, the brand’s products are currently featured in select high-end venues, speciality retailers, and at events. The company is continuing to expand its presence both locally and internationally whilst appealing to a range of clients, from

AFRIQUE VODKA AFRICA

discerning cocktail enthusiasts to industry professionals seeking a blend of authenticity and dynamism. “At Afrique Vodka, our differentiation lies in our deep connection to African heritage and dedication to innovative flavour combinations that you won’t find anywhere else. Every bottle is a celebration of our roots, designed to capture the essence and vibrancy of Africa,” explains Annan-Forson. Beyond its unique taste profiles, the brand is committed to quality and storytelling, ensuring every sip is an experience that transports the drinker to the heart of Africa. Additionally, the vodka is crafted from sugar beet instead of the typical wheat base, which not only imparts a distinctive, clean flavour but also renders the product naturally gluten-free. This blend of cultural authenticity, cutting-edge mixology, and healthconscious production truly serves to set Afrique Vodka apart. “Our mission is to share the beauty, resilience, and exuberance of African culture with the world. Every bottle is a testament to the rich tapestry of our heritage crafted to evoke joy, celebration, and unity,” prides Doherty.

Whether through the brand’s carefully curated ingredients or vibrant packaging and storytelling, it

“AT A F R I Q U E V O D K A , O U R D I F F E R E N T I AT I O N L I E S I N O U R D E E P CO N N E C T I O N TO A F R I C A N H E R I TA G E A N D D E D I C AT I O N T O I N N O VAT I V E F L AV O U R C O M B I N AT I O N S T H AT Y O U W O N ’ T F I N D ANYWHERE ELSE. EVERY B O T T L E I S A C E L E B R AT I O N O F O U R R O OTS , D E S I G N E D TO C A P T U R E T H E E SS E N C E A N D V I B R A N CY O F A F R I C A” – B E V E R L E Y A N N A N - FO R S O N , CO - FO U N D E R , A F R I Q U E VO D KA

strives to create a sensory experience that connects consumers with the heart and soul of the continent.

A BRAND WITH A PURPOSE Alongside Afrique Vodka’s dedication to constant innovation and growth, the company is deeply committed to giving back. It does so by donating a portion of its profits each year to farmers, supporting agriculture in countries across Africa where the company sources its extracts. This commitment not only empowers local communities but also helps preserve the authenticity and sustainability of the ingredients. Food & Beverage Outlook Issue 4 | 13

“We believe success should go hand-in-hand with social impact, which is why corporate social responsibility (CSR) is at the heart of our brand,” enlightens Annan-Forson. Recognising the vital role agriculture plays in sustaining communities and economies, a percentage of Afrique Vodka’s profits is dedicated to supporting foundations that empower farmers, enhance sustainable farming practices, and improve food security. By investing in these initiatives, the company aims to create long-term change, ensuring those at the core of food and beverage production have the resources and opportunities to thrive. “For us, Afrique Vodka is more than just a premium spirit – it’s a brand with a purpose. Every bottle sold contributes to a greater mission of fostering growth, sustainability, and empowerment in the communities

“ O U R J O U R N E Y WA S A B O U T M O R E T H A N C R E AT I N G A G R E AT P R O D U C T – I T WA S ABOUT CHALLENGING NORMS AND OPENING DOORS FOR UNDERREPRESENTED COMMUNITIES IN THE BUSINESS WORLD” – J AY N E D O H E R T Y, C O - F O U N D E R , A F R I Q U E VO D KA

that matter most,” highlights Doherty. As the brand continues to look ahead, it is prioritising expanding into new markets, both domestically and internationally, with a specific focus on entering countries such as Ghana and Nigeria. Equally, it aims to strengthen its distribution channels, launch new flavour innovations, and increase

brand visibility through strategic partnerships and events whilst further investing in CSR initiatives to make a lasting impact in its communities. “We hope our story can inspire other aspiring entrepreneurs, especially women and people of colour, to pursue their passions despite the obstacles,” concludes Annan-Forson.

A F R I QU E VO D K A’ S U N I QU E F L AVO U R S

M A N G O A N D PA P I TA

APPLE AND COCONUT

ORIGINAL

Tropical bliss in every sip

A crisp and exotic fusion

Pure, smooth, and timeless

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AFRIQUE VODKA AFRICA

AFRIQUE VODKA’S NEWEST PROJECTS AND COLLABORATIONS • Signature cocktail series – The brand recently launched a series of signature cocktails that have been met with overwhelming enthusiasm by both customers and mixologists. This project showcases the versatility of Afrique Vodka and provides a platform for creative collaborations with top bartenders. • Exclusive pop-up events – The company has been actively participating in exclusive pop-up events and celebrity collaborations. These events have allowed the brand to engage directly with its audience, gather real-time feedback, and refine its brand experience. • Digital storytelling campaign – Afrique Vodka is rolling out a new digital campaign focused on the narrative behind the company, highlighting its heritage, the artistry of its product development, and the empowering journey of its founders. This project builds a deeper connection with consumers and amplifies the brand’s unique story.

www.afriquespirits.com

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CELEBRATING IDENTITY THROUGH TASTE Recently recognised as Woman Industrialist of the Year at this year’s Kenya Association of Manufacturers’ (KAM) Women in Manufacturing Awards, Alexandra Chappatte, CEO and Founder of burgeoning drinks brand African Originals, is committed to driving innovation and change in Africa’s craft beverage industry Alexandra Chappatte, CEO and Founder

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Writer: Lily Sawyer

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aving begun its journey in 2016 with a humble container set-up in Nairobi, Kenya, African Originals seeks to celebrate Africa’s bold spirit, rich heritage, and local ingredients through its premium craft beverages. Today, a state-of-the-art facility and burgeoning product portfolio – ranging from Kenyan Originals cider, a 5.8 Spirits brand and, more recently, an original gin product – have seen the company thrive and expand. Yet, its mission to celebrate African identity through quality beverages and experiences remains the same. Blending innovation with tradition to create a lasting impact, African Originals is an agent of change, weaving sustainability and community into everything it does. From empowering small-scale

AFRICAN ORIGINALS AFRICA

farmers to supporting female entrepreneurs and collaborating with Maasai Mara communities, the company seeks to create a positive and lasting impact across the continent. Due to its originality and unique vision, African Originals continues to succeed and grow in today’s ever-changing food and beverage landscape. Food & Beverage Outlook (FB): Firstly, could you provide some insight into your career to date and explain how you became interested in the food and beverage industry? Alexandra Chappatte, CEO and Founder (AC): The spark started young. My dad taught me how to make homemade Pimm’s, and I’ve been drawn to creating and

experimenting with flavour ever since. I began my career in bluechip fast-moving consumer goods (FMCGs) with Nestlé, working on household name chocolate and confectionery brands. A few years later, I moved to West Africa to lead marketing for Pernod Ricard, managing brands like Absolut, Chivas, and Jameson. Living and working in Africa, I was struck by how few quality food and beverage products were made locally. That impression deepened when I moved to Kenya; the bar scene was split between lowquality mass-market drinks and expensive imports. There was nothing local, wellmade, and affordable – especially outside of beer. That gap was the starting point for African Originals.

FB: How have you seen the craft beverage industry in Africa evolve, and what current trends have you seen emerge? AC: It’s still early days for the craft beverage industry across much of Africa, but momentum is building. There’s a shift happening – local no longer equates to low quality. Consumers are more curious, informed, and looking for brands that tell a story. There’s also a move towards simplicity in flavour with bold, recognisable ingredients that stand out. Our Pineapple and Mint Cider and Pink Peppercorn Gin are good examples of that trend. The barriers to entry remain high, especially in spirits, but the opportunity is huge for those who can Food & Beverage Outlook Issue 4 | 17

AFRICAN ORIGINALS AFRICA

navigate it. As the market matures, I expect to see even more innovation coming through. FB: Could you provide an overview of African Originals’ products and locations across Africa? What client base do you typically serve? AC: We produce craft ciders, spirits, tonics, and iced teas under three brands – Kenyan Originals, African Originals, and 5.8 Spirits. Everything is made in-house at our 28,000-square-foot facility in Nairobi, from chopping and pressing fruit to blending, bottling, and packaging. We currently distribute to over 4,000 outlets in Kenya, including bars, supermarkets, and wine and spirit stores, and we’re expanding across 18 | Food & Beverage Outlook Issue 4

“ T H E T O N E , D E S I G N , A N D VA L U E S O F O U R B R A N D S S P E A K D I R E C T LY TO T H E A F R I C A N O R I G I N A L – T H E H U S T L E R , T H E C R E AT O R , T H E M AV E R I C K . T H AT ’ S O U R T R I B E ” – A L E X A N D R A C H A P P AT T E , C E O A N D F O U N D E R , AFRICAN ORIGINALS

East Africa, starting with Uganda. We also have a small presence in the UK via select bars and online platforms. Our core customers are middleclass Kenyan millennials, who are curious, quality-conscious, and proud of where they’re from. FB: Could you share some key details about your mission to celebrate Africa’s bold spirit and rich heritage

through premium craft beverages? How do you reflect this in your products? AC: Our mission is to celebrate African identity through crafted beverages and experiences. That starts with what goes into the bottle – everything we make is rooted in real, local ingredients. From purple passionfruit in Laikipia

and pineapples from Kiambu to roses from Mount Kenya and pink peppercorns from Naivasha, we prioritise authenticity and avoid artificial flavouring altogether. But it’s also about culture. Our 5.8 spirit bottles feature matatu-style art (a nod to the bold, expressive artwork on Kenya’s iconic minibuses), and we collaborate with Kenyan designers through our ‘Krafted By’ project to style our brand ambassadors like Nairobi icons. Mara Gin is another example – it’s crafted with botanicals foraged by the Maasai and finished with beadwork by Maasai women. Flavour, design, and story – all tied to one place. FB: What, in your opinion, is African Originals’ key differentiator?

bottle – real fruit, layered with local spices, and sitting at eight percent alcohol by volume (ABV). The tone, design, and values of our brands speak directly to the African Original – the hustler, the creator, the maverick. That’s our tribe. FB: Many of your gin products are proudly distilled with Kenyan ingredients. Why is it so important for the company to honour the Kenyan heritage of its products? AC: Kenya is incredibly rich botanically, creatively, and culturally, so rather than import lavender, we ask – why not wild basil or bitter orange from Kilifi? It’s about more than flavour – it’s about provenance, pride, and telling a story through what you taste.

When someone sips our gin, they’re experiencing a bit of Kenya’s terroir. That’s what makes it truly original. FB: Can you tell us about your sustainability partnership with Bottle Logistics East Africa Limited? How does it align with your commitment to minimising bottle waste and championing a sustainable future for the beverage industry? AC: As a relatively small producer, it’s not viable for us to run our own fullscale bottle collection system. That’s why we partner with Bottle Logistics East Africa, who help us close the loop by collecting used glass bottles from trade, cleaning them, and returning them to us for reuse. They currently recover around 30 percent of our bottles.

AC: We’re not trying to be the “better version” of anyone else – we’re creating something entirely original. We own our production, brands, and distribution, working directly with smallholder farmers to source real, local ingredients. We were also the first alcohol manufacturer in Africa to receive B-Corp certification, which reflects our broader commitment to social and environmental performance. From a product standpoint, we like to break the rules. Our ciders, for example, are more like cocktails in a Food & Beverage Outlook Issue 4 | 19

We also source surplus fruit from smallholder farmers and give our fruit waste to local farmers to use as animal feed. Sustainability is built into our supply chain – it’s about making better choices at every step. FB: Can you tell us more about your work to empower local communities, champion women-led initiatives, and push boundaries? How do you achieve these things in your day-today activities? AC: Community is central to everything we do. From the Maasai women who bead our Mara Gin bottles to the matatu artists painting our delivery tuk-tuks, we actively seek creative partnerships with local talent. We’ve invested in training for the Maasai women through the Opportunity Factory, which helps them to develop more contemporary styles and access broader markets. Our team is built from the ground up – many of our managers started in entry-level roles and were promoted internally. 20 | Food & Beverage Outlook Issue 4

AFRICAN ORIGINALS AFRICA

We’ve also launched ‘She Originals’, a female entrepreneurship initiative that supports and mentors womenled businesses. It’s a way to build a more inclusive ecosystem around our brand. FB: Finally, what are the company’s key priorities for the year ahead? Can you discuss any product developments or plans for expansion in the pipeline for 2025? AC: 2025 is about scale. We’re targeting upwards of USD$12 million in revenue by the end of the year and plan to double our distribution footprint in Kenya from 4,000 to 8,000 outlets. We’re launching in new markets such as Uganda and developing new products in the cider and canned cocktail space. There’s still so much potential to tap across the continent – we’re just getting started. Craft doesn’t have to mean niche. Our goal is to build something bold, big, and truly African – without losing

the care, character, and creativity that defines craft. This is just the beginning. The continent is bursting with untapped flavour, culture, and potential – and we’re here to bottle it.

https://africanoriginals.com

SHE ORIGINALS Dedicated to empowering, inspiring, and connecting entrepreneurs across Africa, She Originals is a vibrant platform for women in the industry. Dynamic events and networking opportunities offer the chance to share entrepreneurial journeys, experiences, and insights into the sector. A space where women can lead with confidence, She Originals unites industry leaders and peers alike to gain valuable insights. Committed to celebrating the strength, creativity, and originality of African women in business, the community fosters innovation, collaboration, and growth. Held in February this year, the most recent sixth season of She Originals was themed around the ‘Art of Brand Building’, where industry experts shared their insights on building a strong and successful brand.

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LEONIDAS EUROPE & MIDDLE EAST

BLISSFUL MOMENTS FOR E V E R YO N E H

aving dedicated his entire career to various leading companies across Belgium’s food and beverage landscape, Philippe de Selliers, CEO of awardwinning confectionery brand Leonidas, is an expert in his field. The early years of his journey were shaped by a foundational experience at MasterFoods Belgium, where he worked from 1991 to 1997. He then joined Coca-Cola Europacific Partners Belgium (CCEP Belgium), where he worked from 1997 to 2013. “I initially held several commercial roles with CCEP Belgium before leading a business unit in Gosselies between 2000 and 2003,” de Selliers opens. Upon assuming the role of Vice President of Sales and Logistics at the beverage giant in 2003, he fundamentally reorganised the company’s business model, which was later adopted by multiple European countries. “Subsequently, I served as COO at Van Marcke from 2014 to 2016 before joining Leonidas in March 2017, where I have now been CEO for eight years,” he expands. Having witnessed the industry evolve over the course of his career, de Selliers notes how it has become increasingly complex due to the rise of strict regulatory requirements, a demand for healthier and more 22 | Food & Beverage Outlook Issue 4

On a mission to guarantee affordable luxury in every product, leading Belgian confectioner Leonidas promotes values of passion and integrity. Philippe de Selliers, CEO, provides us with a taste of the company’s recent innovations and its aspirations for the future Writer: Lily Sawyer

sustainable products, and changing consumer preferences. As people today seek products with reduced sugar content to align with specific dietary requirements, such as vegan, kosher, or other specialised preferences, companies must demonstrate greater agility and flexibility to adapt to these diverse expectations whilst ensuring compliance with stringent regulations. “The confectionery industry is currently a very challenging market with limited high-growth opportunities,” de Selliers reflects.

VARIETY IS THE SPICE OF LIFE Offering an extensive selection of 121 pralines, seasonal specialities, chocolate bars, solid and filled tablets, as well as chocolate spreads, Leonidas is known for its high quality. “Our products are all made from the finest ingredients, in Belgium with Belgian chocolate, and including 100 percent pure cocoa butter, ensuring an exceptional taste experience,” de Selliers confirms. With a presence in 40 countries worldwide, the company has established itself as a global brand. Whilst Belgium remains its largest market, closely followed by France, Leonidas is cultivating representation elsewhere across Europe in Germany, the UK, Romania, Greece, and many other countries.

“Our dedication to quality, variety, and customer satisfaction continues to drive our international success,” he outlines. Serving a broad and diverse client base, Leonidas is on a mission to offer a moment of happiness to every chocolate lover. Whether its customers seek luxurious indulgence, healthier

alternatives such as vegan or lowsugar options, or thoughtful gifts, the company has a wide variety of products on offer to meet their needs. Leonidas prides itself on providing a personalised experience that combines exceptional quality with affordability, ensuring that all customers can enjoy the unique pleasure of its products.

UPHOLDING EXCELLENCE As a brand deeply committed to creating moments of happiness and a sense of accessible luxury for its customers, Leonidas has developed four key pillars through which it seeks to achieve its objectives –quality, choice, service, and affordability. Thanks to these pillars, which define the Leonidas experience, the Food & Beverage Outlook Issue 4 | 23

LEONIDAS EUROPE & MIDDLE EAST

company stands out globally in the premium chocolate industry. “We use only the best ingredients and zero palm oil in our chocolate, guaranteeing an exquisite taste experience in every bite,” de Selliers explains. Across the company’s 1,200 specialised stores, its customers enjoy complete freedom to compose their own bespoke selection from an extensive range of pralines and seasonal specialities. “This level of customisation makes every purchase a unique and personal experience,” he adds. Meanwhile, designed to uphold excellence across its network, the Leonidas Academy has been established as a platform through which the company delivers dedicated training programmes. Comprehensive training sessions are conducted both in person and online, ensuring seamless learning opportunities for Leonidas’ teams across the world. “By combining hands-on experience with digital flexibility, we equip all employees and partners with the knowledge and skills needed to deliver the highest standards of quality, service, and customer experience – anytime, anywhere,” de Selliers prides.

EVOLVING ALONGSIDE THE CUSTOMER As a chocolate specialist, Leonidas has recently expanded its product range to include bars, spreads, and solid and filled tablets. The latter is available in three praline flavours, each of which provides a perfect balance of taste, texture, and quality. “This development aligns with a growing snacking trend, offering consumers new ways to enjoy our premium chocolate beyond traditional pralines,” de Selliers elaborates. 24 | Food & Beverage Outlook Issue 4

Meanwhile, as consumer demand continues to shift towards more health-conscious options, the company has further expanded its assortment to include vegan chocolates and low-sugar alternatives without compromising on taste or quality. With the aim of making high-quality chocolate accessible to all, Leonidas ensures every customer can enjoy a moment of indulgence regardless of dietary preference or lifestyle choice.

A BRIEF HISTORY OF LEONIDAS In 1913, budding confectioner Leonidas Georges Kestekides, who had travelled to Belgium from his home in Greece, presented his creations at the Ghent World Exhibition. Having received great recognition at the exhibition, Kestekides subsequently opened a tearoom in the city where he and his Belgian wife served patisseries, confectioneries, sweets, and ice cream to satisfied customers. Catching wind of Kestekides’ burgeoning success, his nephew Basilio travelled over from Greece to help run the tearoom and develop a delicious range of pralines in collaboration with his uncle. Soon, due to growing demand and popularity, Kestekides opened another tearoom in 1924, the Pâtisserie Centrale Leonidas in Brussels, where the Leonidas brand of today truly began to evolve. In 1937, Basilo developed a logo depicting the Greek warrior Leonidas to represent his uncle’s strength and fortitude and officially registered the company with the City of Brussels. When Leonidas Kestekides passed away in 1948, Basilio continued his uncle’s legacy of creating affordable luxury in every Leonidas chocolate. Fast-forward to more recent years and the company has continued to thrive, announced as a purveyor to the royal household in 2013 – a deeply prestigious accolade that the brand continues to hold today. Today, with 1,200 stores and counting in over 40 countries and a growing product range, Leonidas is ideally positioned for continued success as the preferred Belgian chocolate brand.

LEONIDAS EUROPE & MIDDLE EAST

an accessible price, ensuring its chocolates remain an indulgence everyone can enjoy. Alongside its sustainability efforts, Leonidas will open its new factory in 2025, which is currently under construction in Nivelles. “This state-of the-art facility will play a pivotal role in supporting our continued growth and ensure we meet increasing demand for our premium chocolates,” de Selliers reveals.

“OUR PRODUCTS ARE ALL MADE FROM THE FINEST INGREDIENTS, IN BELGIUM WITH B E L G I A N C H O C O L AT E , A N D I N C L U D I N G 1 0 0 P E R C E N T P U R E CO COA B U T T E R , E N S U R I N G A N E X C E P T I O N A L TA S T E E X P E R I E N C E ” – P H I L I P P E D E S E L L I E R S , C E O, L E O N I DAS

“We believe that life is a question of balance, and chocolate should always be a source of pleasure,” he adds. This belief is why Leonidas is committed to continuing to innovate and develop products that align with evolving food trends whilst staying true to its heritage of craftsmanship and excellence.

A DELICIOUS AND SUSTAINABLE FUTURE Since 2021, Leonidas has been fully sustainably certified, reflecting the company’s

deep commitment to ethical and responsible chocolate production. For de Selliers, sustainability is a continuous journey that requires constant innovation and dedication to environmental responsibility. “At Leonidas, our sustainability efforts extend across the entire value chain, from sourcing responsiblygrown cocoa to reducing our environmental footprint and supporting fair working conditions for farmers,” he impassions. Notably, the company believes sustainability should not come at a premium for its customers. As such, it remains committed to offering exceptional quality at

Over the next five years, the company is also set to open each year 50 new specialised stores with a strong focus on France. In doing so, it hopes to further expand its global footprint and bring the Leonidas brand closer to international customers. Ultimately, the company’s main priority remains to continually enhance the customer experience and create new moments of indulgence. “By improving accessibility and offering innovative products, we aim to elevate every customer’s Leonidas journey, ensuring that each visit is a memorable and delightful occasion,” he passionately concludes.

Food & Beverage Outlook Issue 4 | 25

GOLDEN EGG EUROPE & MIDDLE EAST

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VO D K A WITH THE M I DA S TO U C H As a premium vodka brand, Golden Egg draws inspiration from the timeless elegance of the Art Deco era. We raise a toast to co-Founder, Ben Duffy, who highlights the British artisanship and creativity that define the drink Writer: Rachel Carr

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nspired by a shared vision, co-Founders Ben Duffy and Paul Holt hatched an idea to craft a top-class, high-quality, and supremely smooth vodka; Golden Egg caters to distinctive and daring individuals with an eye for the extraordinary. “Our values ensure we deliver an exciting brand experience that is both contemporary and enduring,” introduces Duffy. Food & Beverage Outlook Issue 4 | 27

GOLDEN EGG EUROPE & MIDDLE EAST

By incorporating these elements, Golden Egg encapsulates the essence of the 1920s, an age of opulence and luxury defined by socioeconomic change. Shifts in cultural norms were marked by a rise in consumerism and an emphasis on leisure activities, including lavish parties and indulgence. The ‘Roaring Twenties’ were epitomised by the glamourous lifestyles of Coco Chanel, Greta Garbo, Josephine Baker, and F. Scott Fitzgerald, the latter of whom is quoted on Golden Egg’s website – “It was an age of miracles, it was an age of art, it was an age of excess, and it was an age of satire.” Duffy has ambitious plans for the brand’s position in the market,

demonstrating a strong belief in its product. “Embodying the spirit of sophistication and boldness, Golden Egg’s approach is characterised by a mindset that leads rather than follows.” The brand’s mission is reflected in the target audience’s demographic, which is primarily customers who are well-travelled and culturally aware. “Buying behaviours will see our consumers choose Golden Egg as their go-to premium spirit for special occasions and entertaining, as they are inclined to invest in limited edition releases or bespoke offerings not only as a mark of status but also as an investment in luxury products,” Duffy informs.

AS AN ARTISANAL BRAND WITH A PARTICULAR CREATIVE VISION AND AESTHETIC, WHAT QUALITIES DO YOU SEEK IN YOUR EMPLOYEES? Ben Duffy, co-Founder: “We want our employees to reflect the core values of Golden Egg, so we look to recruit people who are creative, innovative, and prepared to be a bit more expansive in their thinking. They also have to be bold and dynamic in their approach and take the lead on the projects they work on rather than follow behind everyone else. “It’s also essential that they share our passion and unwavering belief in Golden Egg and communicate that when they are at events, networking, or generally talking to people about what we do and our ambitions. “We want our employees to be amongst the best brand ambassadors we have, embody our values, and in doing so, play their part in achieving our aspiration to be the world’s most premium drinks brand.”

“EMBODYING THE SPIRIT OF SOPHISTICATION AND BOLDNESS, GOLDEN EGG’S APPROACH IS CHARACTERISED BY A MINDSET THAT LEADS RATHER THAN FOLLOWS” – B E N D U F F Y, C O - F O U N D E R , G O L D E N E G G

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THE ESSENCE OF BRAND IDENTITY Ensuring creativity is at the core of everything it does, Golden Egg’s strategies for marketing and promoting a relatively new product involve maximising its budget by engaging different markets with large followings and traditional routes. So far, this has included sponsoring Stephen Bunting – an English professional darts player, nicknamed ‘The Bullet’ – as well as hosting a Golden Egg bar in Leadenhall Market, one of the oldest in London, in an exquisite and ornate Grade II listed building.

PHOTOGRAPHY BY RICHARD GRAY

This is alongside attending the Top 50 Gastro Pubs and Top 50 Cocktail Bars ceremonies and smaller business events in various regions. “Our creativity is reflected in our brand identity, with the bottle design being a good example of how our ethos helps to elevate all aspects of Golden Egg vodka. “Influenced by Art Deco design characteristics, the bottle’s fluted glass design exudes elegance and timelessness. From the sprayfrosted translucent belly adorned with a metallic gold screen and printed logo, adding a further elevated finish, through to our British

beeswax-coated stopper, inspired by our honey distillation process, we ensure every detail speaks of our dedication to delivering a premium product with a strong brand story,” he impassions. In April, Golden Egg launched the first of its periodic hatchings as a key part of its overall marketing strategy, releasing limited runs of half-ounce solid gold coins intricately affixed to bottles. “We believe these unique hatchings will become synonymous with the brand’s premium identity as we move forward. As part of the launch activity, we have designed a series

of immersive Golden Egg Hunts, creating trails for our community to follow for a chance to win a half-ounce gold coin,” Duffy urges.

PROCESSING WITH PRECISION Golden Egg has a uniqueness that sets it apart from other vodka brands on the market, thanks to its distinct flavour profile and innovative distillation processes. In order to create an unparalleled silky texture, the beverage is crafted from the highest-quality English grain and enhanced with an infusion of premium local Berkshire honey, which acts as a natural smoothing agent. Food & Beverage Outlook Issue 4 | 29

PHOTOGRAPHY BY CARL SUKONIK, THE VAIN PHOTOGRAPHY

GOLDEN EGG EUROPE & MIDDLE EAST

of our consumers ahead of market competitors,” Duffy proudly states.

A GOLDEN OPPORTUNITY AWAITS

PHOTOGRAPHY BY CARL SUKONIK, THE VAIN PHOTOGRAPHY

MAKING A STATEMENT WITH A SIGNATURE COCKTAIL A bottle of Golden Egg vodka contains 28 servings and boasts a silky-smooth flavour profile achieved through meticulous distillation and filtration. It can be enjoyed neat, on the rocks, with various mixers, or as part of a cocktail. One of the recipes on Golden Egg’s website is the Golden 75 – a reinterpretation of the classic French 75. To create this refreshing citrus spritz, pour 25 millilitres (ml) of Golden Egg vodka into a chilled champagne flute along with 10ml of freshly squeezed lemon juice and 15ml of peach liqueur. To finish, crown the drink with chilled champagne and stir, then garnish with a thin twist of lemon peel placed delicately on the rim. Finally, unwind and savour the flavour! To ensure an elevated experience, Golden Egg recommends serving cocktails in the correct glassware, such as martini, highball, and coupe glasses.

“The vodka undergoes meticulous processes to add to its refined mouthfeel. To achieve its distinctive flavour, we work with our distillers on an old Polish recipe that involves storing the alcohol in a honeyencased cask for three months before triple distillation and double filtration, resulting in an ultra-smooth taste,” reveals Duffy. Golden Egg distinguishes itself from other UK brands in both style

and taste, with Duffy’s confidence in the organic recipe of his product helping to establish an unparalleled position in today’s marketplace. “Whilst most brands are trying to play around with different flavours, we believe that focusing on the natural product will help us compete against the likes of Belvedere and Grey Goose. “Supported by limited-edition releases and bespoke offerings, our brand will endure in the minds

The year ahead for Golden Egg entails exciting collaborations regarding its Stephen Bunting sponsorship and various events. “Soon, we will launch industry events that connect individuals from different areas with local businesses to build a community,” Duffy reveals. Golden Egg will also attend the upcoming Bar Convent Berlin (BCB) trade show in London from 30th June to 1st July. As one of the leading trade shows in the industry, BCB has also staged shows in Brooklyn and Singapore. “BCB focuses on high-quality spirits, beers, and the wider drink categories and showcases the newest products on the market, so it’s an ideal event for us to be at to promote the Golden Egg brand to the right audience.” Whilst enthusiastic about preparing to showcase the brand at BCB, Duffy is equally excited about Golden Egg’s new platform, which is designed to impart insightful information to consumers. “We will also announce various promotions, competitions, and giveaways in the coming months,” he concludes.

goldeneggdrinks.com Food & Beverage Outlook Issue 4 | 31

TOPICAL FOCUS FUELHUB

Nutritious MEAL PREP PREMIUM AND

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he nutritional meal-prep sector has taken the European food and beverage industry by storm, as more people are on the hunt for healthy, fresh, and convenient meal solutions that can easily fit into their busy schedules. As the go-to nutrition provider for elite athletes, teams, and everyday gym-goers, FuelHub is positioned at the forefront of the sector, creating high-protein, macro-controlled meals designed by nutritionists and approved by athletes. “My husband James and I launched the business from our own kitchen in 2019 and have achieved huge growth every year since, most recently hitting an impressive 90 percent year-onyear increase in revenue,” Michelle Laithwaite, CEO, opens. This expansion is supported by its consistent customer growth, which has recently risen by nine percent on a monthly basis, alongside an increase in the company’s partnerships with over 60 top-tier sporting organisations including Matchroom Boxing, Team GB, and Professional 32 | Food & Beverage Outlook Issue 4

Serving quality freshness, Michelle Laithwaite, CEO of FuelHub, tells us how the company delivers gym-goers and athletes alike with highly nutritious and ecoconscious meal prep solutions Writer: Lucy Pilgrim

Darts Corporation (PDC), as well as football clubs Chelsea and Fulham. Therefore, serving 1,500 customers, which has substantially grown from a mere 700 in 2023, the company helps to fuel hundreds of elite athletes across the UK. FuelHub has established a steadfast reputation thanks to its delicious product range, including ready-to-eat

meals and breakfast and protein snacks, keeping its customers fuelled throughout the day. Up to 24 meals can be ordered in one delivery, which is then sent to customers’ doors once a week. Dishes can subsequently be kept in the fridge for up to six days, easily covering a week’s meal prep. Moreover, in order to keep its food choices diverse and exciting, FuelHub makes sure to update its menu on a monthly basis, providing a vast range of tasty and nutritious meals. “Having started the company with just me and James, we now employ more than 30 people, who are all key to contributing to the company’s success,” Laithwaite expands.

AN INNOVATIVE AND ZEROWASTE APPROACH Headquartered in Warrington, UK, FuelHub operates a cutting-edge food production facility that is purpose-built and fully customised to the company’s needs. In 2022, FuelHub made the strategic decision to move into its

Michelle Laithwaite, CEO of FuelHub, launched the business with her husband from their family kitchen back in 2019

TOPICAL FOCUS FUELHUB

current 15,000-square-foot facility to keep up with the surge in demand for its meals. This increase also enabled the company to boost its capacity to produce 15,000 chef-prepared, high-protein meals per week for its customers nationwide. In light of this, FuelHub’s kitchen facility has the best-in-class sealing machinery, gas flush packaging, new large-scale refrigeration, and blast filling capacity, as well as an increased cookline. The facility was also specially

designed to utilise eco-friendly elements with minimal environmental impacts. “We have believed in being a sustainable business from day one and adopted a zero-waste approach across our operations. “Being net zero and having these targets aren’t just empty promises but are the core values that define who we are and what we offer to our customers,” impassions Laithwaite. It is due to this authenticity that FuelHub enjoys many repeat

customers and will continue to be as environmentally conscious as possible. “Sustainability isn’t just a ‘niceto-have’; we believe it gives us a competitive edge and truly resonates with the people we serve.” As such, the company’s production line operates on a zero-waste model where meals are freshly prepared to order, which is estimated to save 99 percent of potential food waste. In keeping with this approach, FuelHub operates two production runs per week based on the exact number of meals for that particular operation and has strict cut-off times for website orders to ensure this target is followed.

DELIVERING ECO-FRIENDLY FRESHNESS Coupled with its zero-waste food model, FuelHub has aimed to make its packaging environmentally friendly since its inception. Currently, the company’s meals are packaged in sustainable, 100 percent recyclable containers made from sugarcane pulp. To further reduce waste, FuelHub’s delivery boxes are made from recyclable and reusable cardboard, insulated with naturally sustainable wool liner – an eco-friendly alternative to plastic that is not only compostable but also a natural by-product. “For a business that is young and growing fast, it may be the norm to cut costs wherever possible, and areas like packaging are key for costcutting measures. However, because of our commitment to being as green as possible, we have maintained our dedication to using sustainable packaging,” Laithwaite affirms. Therefore, the company remains focused on creating a product that benefits its customers and the planet, recognising that its long-term gains will also have a noticeable impact on its future success. 34 | Food & Beverage Outlook Issue 4

“SUSTAINABILITY ISN’T JUST A ‘NICETO-HAVE’; WE BELIEVE IT GIVES US A COMPETITIVE EDGE AND TRULY RESONATES WITH THE PEOPLE WE SERVE” – MICHELLE LAITHWAI T E , C E O, F U E L H U B

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Offering over 15,000 meals for its diverse customer base, FuelHub’s in-house nutritionist and product development team designs meals around current trends and customer feedback, guaranteeing the highest possible quality and protein content alongside eco-friendly packaging. All orders are made fresh for each production run, with deliveries of ingredients arriving from suppliers at 4am daily, ensuring all its meals are as fresh as possible. This is also helped by the fact that FuelHub’s dishes are prepared and cooked on-site, ready to be assembled on the production line. Once assembled, the meals are transported to the company’s temperature-controlled logistics facility, where they are prepared to be picked, packed, and shipped to the customer via FuelHub’s courier partner, DPD. “All meals are shipped in temperature-controlled packaging, which ensures they stay fresh in transit for up to 24 hours,” Laithwaite highlights.

INFLUENTIAL AND MEANINGFUL PARTNERSHIPS FuelHub was first inspired by James’ lack of access to high-quality, nutritious meals during his time as a professional Rugby League athlete. “Although there are thousands of elite athletes in the UK, the majority lack the same kind of state-of-the-art facilities and food that, for example, Premier League football players have at their disposal. “A lot of professional athletes, including the famous ones, may not have the budget for a personal chef or canteen catering with personalised menus and bespoke diet plans. Many even have full careers alongside their training and competitions,” Laithwaite divulges. She found this problem was likewise apparent for regular gym-goers who lack the time during the day to

TOPICAL FOCUS FUELHUB

“OUR PARTNERSHIPS ARE DESIGNED TO ACTUALLY FUEL ATHLETES’ PERFORMANCE, WHICH IS SOMETHING THAT WE, AS REGULAR GYM-GOERS OURSELVES, ARE PASSIONATE ABOUT” – M IC HE L LE L A I THWA I TE, CEO, FUELHUB

prioritise cooking a macro-controlled nutritious meal that positively contributes to their fitness goals. “Using James’ network, we partnered with athletes and sports organisations to help meet this need. By partnering with more teams and athletes, our meals began to speak for themselves. Food is such a critical part of an athlete’s training regime, so if our meals weren’t up to scratch, our athlete partnerships would never be a success,” she attests. As a result, the company’s partnerships go beyond typical celebrity collaborations seen with other brands, which often rely on a celebrity’s influence to drive sales. Instead, FuelHub cares deeply about peoples’ nutrition, as shown through its meals. “Our partnerships are designed to actually fuel athletes’ performance,

which is something that we, as regular gym-goers ourselves, are passionate about.” The company has a host of significant partnerships in the pipeline, including collaborations with the PDC and the Great North Run, whilst its Matchroom Boxing partnership recently went live in April.

FUELLING FUTURE GROWTH FuelHub has a range of projects on the horizon, such as its second round of investment to upscale its operations. This will include key hires in growth, operations, marketing, and finance, as well as new headquarters to facilitate

further expansion. In order to keep up with increasing demand, the company has also heavily invested in both infrastructure and team development. Looking ahead to the coming year, FuelHub aims to triple its weekly meal production to 36,000, whilst its turnover is projected to surpass £7 million by 2026. “To support this growth, we are focusing on automating labourintensive processes and making strategic hires to strengthen our management team, ensuring sustainable scaling whilst upholding our high standards of quality,” concludes Laithwaite. Food & Beverage Outlook Issue 4 | 37

Exclusive, appetising content, delivered straight to your inbox Adding to the success of its regional titles; Africa Outlook, EME Outlook, APAC Outlook, and North America Outlook, Outlook Publishing is proud to introduce a new platform dedicated to the food and beverage sector. A multi-channel brand, Food & Beverage Outlook serves up all the positive global developments driven by companies across the food and beverage industry. Discover exclusive content presented through its website, social media channels and dispatches, delivered straight to your inbox with a bi-weekly newsletter. Through this compelling new venture, Food & Beverage Outlook foregrounds the movers and shakers of the industry by confronting unprecedented change, showcasing technological innovations and incorporating critical environmental sustainability agendas. To participate as a featured company and join us in this exciting endeavour, contact one of our Project Managers today.

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AMARO FOODS AFRICA

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B R E A DW I N N E R S

CONTINUE TO R I S E Amaro Foods produces and supplies an exquisite selection of bakery products crafted by skilled artisans using high-quality ingredients. Tony Amaro, Founder and CEO, discusses the company’s popular products, community responsibilities, and future focus Writer: Rachel Carr | Project Manager: Connell Privett

Food & Beverage Outlook Issue 4 | 41

AMARO FOODS AFRICA

B

read has primitive origins as a staple food in early human societies. It is, therefore, an integral part of many cultures worldwide and has a rich and diverse history, especially in Africa. With a narrative spanning thousands of years, bread holds both social and nutritional significance. For instance, ancient Egyptians on the prehistoric continent discovered leavening and fermentation techniques to create different types of bread and even used it as currency and in religious rituals. Today, the rise of the health and wellness movement has spurred renewed interest in wholegrain and artisan bread whilst maintaining its hospitality element. Breaking bread is one of the oldest family traditions, and when it comes to baking it, few companies are as esteemed as Amaro Foods (Amaro). The company produces and supplies a variety of baked goods, including soft rolls, flatbreads, croissants, speciality bread, wraps, and hot cross buns across South Africa (SA) to its primary customer, Woolworths. As a regular winner of the Hot Cross Bun of the Year award, its tasty treats are unparalleled. Established in 1991 by Founder and CEO, Tony Amaro, and his father, the company boasts a strong family heritage and legacy. With four unique manufacturing facilities across the Western Cape province, it has experienced continuous growth ever since. “We relocated to Killarney Gardens, and in 2010, we moved to a larger facility in Epping. Our expansion continued with the opening of the wrap factory in Killarney Gardens in 2012, a gluten-free factory in Epping in 2014 and, most recently, a fourth artisanal factory in Montague Gardens,” introduces Tony.

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FOOD & BEVERAGE OUTLOOK: COULD YOU SHARE SOME INSIGHTS ABOUT THE COMPANY CULTURE AND HOW AMARO MOTIVATES ITS EMPLOYEES? Tony Amaro, Founder and CEO: “Our culture can be described as one that thrives on continuous improvement, agility, and a strong focus on achieving results. It encourages employees to adapt to change and innovate quickly, and there are constant opportunities for personal learning and growth through hands-on experience. “However, as motivation differs for each individual, we provide various initiatives, learning programmes, development opportunities, and incentives. We always review our rewards strategy to ensure we align with market trends.”

TRENDS AND TECHNIQUES The food market in Africa is currently experiencing a shift towards healthier options such as wholegrain and gluten-free breads. “It is an exciting space to work in as it is driven by evolving market trends, and we have seen phenomenal growth in sourdough, flatbread, and gluten-free items. We expect these

trends to continue alongside the focus on health-conscious products and convenience,” Tony delights. Consumers are increasingly opting for organic and locally-sourced bread products in search of a more sustainable and transparent food supply chain, whilst there is also rising demand for artisanal and speciality options.

AMARO FOODS AFRICA

flour made using the traditional method of grinding grains between two millstones, unlike mass-produced flour made using roller mills. “Our processes include both manual and fully automated production lines, and we have stateof-the-art wrap equipment that can produce up to 50,000 units per hour. We also utilise fermentation tanks which ensure that our sourdough starters are properly maintained,” outlines Tony.

BAKED WITH PURPOSE

Tony attributes the rising popularity of such products to the use of fewer ingredients compared to other types of bread. “They are made over a longer period, which breaks down the gluten and allows them to be digested more easily. The whole process results in better flavour, making them more popular for the health-conscious consumer,” he states. Sourdough bread is one of the preferred options as it is easier to absorb than typical white bread and beneficial for gut health. “We’ve had our sourdough starter for a long time; we pride ourselves on the age-old task of bread baking and believe in using the fewest and healthiest ingredients available. The bulk of our wheat flour products are made with stoneground flour,” Tony maintains. A sourdough starter is a living culture that contains wild yeast and lactic acid bacteria, which help the bread rise. Stoneground flour is wholegrain 44 | Food & Beverage Outlook Issue 4

“WE PRIDE O U R S E LV E S O N T H E A G E - O L D TA S K OF BREAD BAKING AND BELIEVE IN USING THE FEWEST A N D H E A LT H I E S T INGREDIENTS AVA I L A B L E ” – TO N Y A M A R O, FO U N D E R A N D C E O, AMARO FOODS

Amaro has significantly enriched the communities it serves through strategic partnerships with various organisations dedicated to the fight against hunger. By collaborating with these groups, the company not only addresses food security needs but also fosters a spirit of solidarity and resilience. Since 2019, SA Harvest has been committed to ending hunger and reducing food waste through food rescues, education programmes, and sustainability initiatives. Amaro is a generous donor, providing bread in many forms to beneficiaries in Cape Town every week. “The internal corporate social investment (CSI) initiatives we partake in are also aligned to the communities we operate close to, such as Langa and Dunoon,” Tony impassions.

LEADERS IN

DOUGH RAISING TECHNOLOGY

YEAST | ENZYMES SPECIALTY PREMIXES PRODUCT DEVELOPMENT BAKERY TRAINING www.anchoryeast.co.za

AMARO’S STRATEGIC PRIORITIES 1. Develop its categories and channels.

“ W E O F F E R E M P LOY M E N T O P P O R T U N I T I E S , BAKING SKILLS PROGRAMMES, AND P R O D U C T I O N L E A D E R S H I P TO T H E P E O P L E NEEDING WORK IN THE COMMUNITIES W H E R E W E A R E L O C AT E D ” – TO N Y A M A R O, FO U N D E R A N D C E O, A M A R O FO O DS

2. Build a culture of excellence. 3. Enhance leadership capability and depth. 4. Eliminate all forms of waste. 5. Secure effective capital investment to ensure capacity to meet growing demand. 6. Implement strategies to reflect global best practices. 7. Integrate environmental, social, and governance (ESG) principles into its operations and value chains.

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Amaro proudly supports these underprivileged communities, as a significant number of its employees reside in these areas. This commitment underscores the company’s belief in fostering positive change and providing opportunities for those who contribute to its success. “We offer employment opportunities, baking skills programmes, and production leadership to the people needing work in communities where we are

located. Approximately 80 percent of our workforce is based in informal settlements and townships close to our facilities,” he expresses. The company considers its employees to be its biggest asset and, as such, recognises that they are an integral part of Amaro’s success and growth. Reinforcing their value and vital role in making a positive impact beyond the bakery encourages community spirit and demonstrates the team’s dedication to social responsibility.

AMARO FOODS AFRICA

Maccallum has been supplying the South African food and beverage industry with first-class raw materials for over 30 years. We source products from around the world, leveraging an extensive network of suppliers, many of whom are decades-long partners. Throughout this time, service has stood at the very heart of our business. It is a value we strive to give life to every day. It embodies our commitment to customers and suppliers alike, and will remain the lifeblood of our business well into the future. +27-11-234-8470 gph@maccallum.co.za www.maccallum.co.za

INNOVATION AND DETERMINATION Amaro is looking at new investments such as product and employee development, corporate social responsibility (CSR), facility expansion, technology and automation, and sustainability initiatives. There has been a significant investment in developing various product lines, including wholegrain, gluten-free, sourdough, and artisanal bread. This investment not only caters to evolving consumer trends but also places a premium on healthconscious options. “We are looking at a gluten-free wrap line, as it is a growing category, and we believe our customers deserve top-quality products. Moreover, to align with our priority of reducing our carbon footprint, we have installed solar power at our flatbread facility,” Tony shares.

Additionally, the company has integrated state-of-the-art equipment in its production lines, including fully automated systems that can produce a high volume of products efficiently. The utilisation of fermentation tanks and advanced wrapping equipment, meanwhile, enhances product quality and consistency. Flatbreads are amongst the oldest foods worldwide, providing the ideal canvas for innovation and new flavours, making their high versatility popular. However, products are not Amaro’s only focus – people also feature high on this year’s agenda. “A big emphasis is on the various talent management strategies we intend to roll out in 2025. Many shortterm projects are underway for the coming year, but our strategic longterm goal is to turnover ZAR1.2 billion by 2031,” Tony concludes. These strategic investments reflect

Amaro’s commitment to growth and community engagement whilst producing high-quality baked goods that meet the changing needs of consumers.

Tel: 021 507-7500

Food & Beverage Outlook Issue 4 | 47

ZAMBIAN BREWERIES AFRICA

C H E E R S TO

ZAMBIAN BEERS Thais Cavinatto, Country Director, raises a toast to Zambian Breweries’ beloved beer brands and its efforts to help local farmers, combat illicit consumption, and grow the business sustainably Writer: Jack Salter | Project Manager: Ben Weaver

Beer is always fun to talk about. We have very exciting products that everyone loves, bringing happiness and cheers to people’s lives.” Sparked by a true passion for the art of crafting beer, Zambian Breweries blends tradition, creativity, and sustainability to produce an unmatched, award-winning selection of beverages. It is the biggest brewery in Zambia, with over 95 percent market share, and one of the largest consumer packaged goods (CPG) companies in the country. Over 800 members of staff are employed across two breweries in Lusaka, the capital, and Ndola, the third largest city in Zambia in terms of size and population. “We’re the only brewery in Zambia that has its own brewing facilities, whereas all our competitors import their products,” continues Thais Cavinatto, Country Director at Zambian Breweries. “Unlike other breweries in Zambia, we’re the only one that is actually 48 | Food & Beverage Outlook Issue 4

producing beloved beer brands and generating jobs, so we’re truly ingrained in the country.”

LOCAL BREWER As part of AB InBev, the world’s largest brewing company, Zambian Breweries offers established brands such as Corona, Budweiser, and Stella Artois alongside its beloved local favourites. These include Mosi, an iconic national symbol and the most popular beer in Zambia, and Eagle, which was launched in 2017 and is made from locally-sourced cassava, a nuttyflavoured root vegetable, providing a boost for the country’s agriculture sector. Using cassava grown by smallscale farmers in Luapula Province, the drink’s growing market share is likely to help make agriculture one of the major contributors to Zambian GDP. As a local brewer, the company depends on high-quality agricultural crops to produce the best beers and support the livelihoods of farming communities across Zambia.

Thais Cavinatto, Country Director (centre-right)

Food & Beverage Outlook Issue 4 | 49

ZAMBIAN BREWERIES AFRICA

It therefore proudly works with over 2,000 direct farmers in Luapula Province to grow natural ingredients, including cassava and sorghum, whilst barley is largely grown in Central Zambia in the Mkushi farming block. “We have a programme that helps organise the small-scale farmers into cooperatives, buy from them at a fair price, and provide agricultural inputs such as better-performing varieties, fertilisers, and technical extension services support,” Cavinatto informs us. “We’re not just here to produce and sell beer – we help farmers harvest cassava to provide a high-quality and wide range of products for our consumers to choose from.” In Lusaka, Zambian Breweries recently undertook an expansion project and added the capacity to brew innovative beers made with locally-sourced raw materials.

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“ B E E R I S A LWAY S F U N T O TA L K A B O U T. W E H AV E V E R Y E X C I T I N G P R O D U C T S T H AT E V E R YO N E LOV E S , B R I N G I N G H A P P I N E S S A N D C H E E R S TO P E O P L E ’ S L I V E S ” – T H A I S C AV I N AT T O , C O U N T R Y D I R E C T O R , Z A M B I A N B R E W E R I E S

The USD$100 million project completed in 2023 also included efficiency and safety improvements and has created new jobs in the community. “We didn’t have a demand problem – we had a supply one. We’re lucky to have products that are loved by consumers who wanted to buy more than we had to offer, so we decided to invest in our Lusaka brewery,” outlines Cavinatto. “We invested to ensure we could optimise our production with a brand new, super-efficient line and guarantee we had sufficient supply. As a result, we had volume growth of over seven percent in 2024.”

COMBATTING ILLICIT CONSUMPTION Another important project for Zambian Breweries, in partnership with the government, concerns the illicit consumption of alcohol. 70 percent of the alcohol consumed in Zambia is illicit, which negatively impacts government taxation, retailer

FOOD & BEVERAGE OUTLOOK: WHAT MADE YOU FALL IN LOVE WITH AB INBEV? Thais Cavinatto, Country Director: “I fell in love with the culture of the company. Meritocracy is something that has always made my eye shine, and the ability we have to grow our careers at our own pace at AB InBev really made my decision to join 10 years ago easier. “I have also met phenomenal people with the ability to change to different scopes, roles, and countries.”

margins, and, worst of all, people’s health – “illicit alcohol kills,” Cavinatto cautions. Innovation in brewing continues to drive Zambian Breweries forward. In September 2024, the company launched Eagle Extra - a cassavabased beer with eight percent alcohol - offering consumers a high-quality product crafted through rigorous brewing standards and regulations. “By choosing Eagle Extra, consumers can enjoy a beer that meets strict quality processes,” she emphasises.

Commercially, the success of Eagle Extra will further strengthen Zambian Breweries’ market share in the affordable beer segment.

WATER QUALITY AND FOOD SECURITY Since 2018, the company has partnered with WWF to secure improved water quality in the Kafue Basin. As water is a key ingredient in beer production and a critical resource, Zambian Breweries optimises all water use at its plants. At the Ndola Food & Beverage Outlook Issue 4 | 51

brewery, it even pumps clean water from the Itawa Springs to nearby communities. “Infrastructure has been put in place to pump water from the springs to a reservoir, which then reticulates into the communities,” explains Cavinatto. “We’ve built kiosks in those communities to make sure people don’t, for instance, go to the springs to do their laundry.” In Lusaka’s George Compound, a highly water-stressed area, Zambian Breweries has also installed boreholes and piping to pump clean and safe water to local people. Zambian Breweries has also teamed up with the World Food Programme (WFP) to drive food security in drought-exposed communities in Southern Zambia. “We’ve had droughts over the past year, predominantly in the south where our sorghum is grown, so in order to improve food security, we’re helping farmers in the area to grow resilient varieties,” Cavinatto tells us. It is therefore working with the 52 | Food & Beverage Outlook Issue 4

Zambia Agricultural Research Institute (ZARI) to develop sorghum that is more resistant to climate change. These are then given to the farmers, who are taught by Zambian Breweries how to prepare the land, manage the crop, and ultimately generate commercial value.

RESILIENCE IN CHALLENGING TIMES However, the droughts, coupled with other domestic challenges related to raw material imports, load shedding, and the depreciation of the Zambian kwacha, meant the company had to find creative ways to stay on top of things.

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This is something AB InBev has done in many countries, including South Africa, Tanzania, and Uganda, so we want to do that in Zambia,” she concludes. “2024 was the year of change, and this year will be about making sure all the new changes and processes we implemented will give us the expected results. We’re on the right path and excited by what we see ahead of us – now it’s time to accelerate.”

“We have a lot of challenges in Africa, not just in the brewing industry, that we need to understand to make the business profitable and sustainable. When you hire the right people with the right mindset, you can build a team that is excited

and engaged to grow,” recognises Cavinatto. “We are consistently growing our products, increasing access to new points of sale, and updating our technology and systems to drive future sales through e-commerce.

www.zambianbreweriesplc.com Food & Beverage Outlook Issue 4 | 53

YALELO ZAMBIA AFRICA

BREAMING WITH SUCCESS

54 | Food & Beverage Outlook Issue 4

Building a name for freshness and quality, Yalelo Zambia is passionate about putting a fish on every Zambian’s plate. Ulric Daniel, CEO, speaks to us about the company’s journey to success and work towards a sustainable and supportive future Writer: Lauren Kania | Project Manager: Ben Weaver

L

oosely translating to the phrase ‘today’s fish’ in the local language of Bemba, Yalelo Zambia (Yalelo) is the largest aquaculture business in sub-Saharan Africa, proudly producing the freshest and tastiest bream that families trust and love. Founded in 2011 with the vision of becoming an aquaculture powerhouse by sustainably developing regionwide fish protein resources, the company grows its fish in the clear waters of Lake Kariba inside large cages that provide an open environment for the bream to swim far and deep against the lake’s natural currents.

“People buy our fish because of the freshness and taste, which is something we are extremely proud of,” introduces Ulric Daniel, CEO. Yalelo achieves this world-class palatability through a combination of its environment, which produces healthier and stronger fish, and a high-quality diet consisting of locallygrown soy and maize, that keeps the fish healthy with an unparalleled taste profile. The company has been through myriad learning curves to get to where it proudly stands today, now harvesting more than 18,000 tonnes (t) of fish per annum. Food & Beverage Outlook Issue 4 | 55

YALELO ZAMBIA AFRICA

Meanwhile, Yalelo is actively entering untapped markets, launching new product lines, opening additional local fresh fish shops, and testing the quick service resturant waters with fish and chip shop investments. Ulric has been interested in food production since childhood, having grown up on different poultry farms across South Africa (SA). “I studied microbiology at university and wanted to look at food production from a safety point of view. However, I realised afterwards that I was not meant to be stuck in a lab all day, so I decided to change career and become a field officer for a company buying crops to be traded on the SA commodity market,” he expands. This change in environment led Ulric to travel throughout Africa

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before landing in Zambia, where he found his passion in helping underdeveloped countries by providing reliable, healthy, and sustainable protein options. “The impact you have when offering a top-quality protein source to those who may not have had access before is incredibly rewarding.”

A TASTE YOU CAN TRUST Currently, Ulric views the aquaculture industry as full of untapped potential. “It is particularly exciting in an African context because it’s a relatively new sector and there are many lakes in the continent which can be used for aquaculture production,” he insights. “However, it can be extremely difficult to get into, which means you must be especially disciplined to find success.”

The barrier to entry into the industry is caused by vast variables beyond anyone’s control and unique to aquaculture, such as storms, oxygen levels in the water, and other environmental factors that can have a major impact on stock. Despite these challenges, the sector is continuing to expand and grow in popularity as countries such as Zambia, Malawi, Zimbabwe, Namibia, and others are enjoying fish to the point that consumption is, at times, higher than that of chicken. This increased consumption is proving to be exponentially beneficial to the diets of local communities as it is a lean protein with omega-3 fatty acids that are otherwise not readily available to those who need it most. “Fish can also be sustainably produced, so you can have a neutral carbon footprint as a commercial operator because aquaculture does not have the adverse effects on the environment that other large-scale livestock farming does,” details Ulric. What further serves to differentiate Yalelo from other fisheries is the skills – both imported and local – the company has internally developed. Operating within such a specialised sector, the company has rigorous training programmes to develop and

YALELO ZAMBIA AFRICA

FOOD & BEVERAGE OUTLOOK: LOOKING AHEAD, WHAT ARE YALELO’S KEY PRIORITIES AND INVESTMENTS FOR THE FUTURE? Ulric Daniel, CEO: “We are currently investing in an upgraded state-of-theart processing plant, which allows us to continue meeting premium product standards and also increase product range and efficiencies. Since we are growing so rapidly, we want to ensure

expanded facilities.

“ T H E I M P A C T Y O U H AV E W H E N O F F E R I N G A TO P - Q UA L I T Y P R OT E I N S O U R C E TO T H O S E W H O M AY N O T H AV E H A D A C C E S S B E F O R E I S I N C R E D I B LY R E WA R D I N G ”

“We’re growing to a size where we

– U L R I C D A N I E L , C E O , YA L E L O Z A M B I A

we maintain our continuous testing of the fish for safe consumption and keep them bacteria-free through improved processing procedures and

need to improve our infrastructure, which will allow us to greatly expand our frozen product capacities in-house and enhancing control of products before they reach the customer. “This project will allow us to enter regional markets at a stronger rate and, if ever a route we want to follow, eligibility to export to Europe and the UK because we will meet more stringent quality standards. “Equally, we are looking to continue our geographical footprint so our fish is accessible to all Zambians.”

promote staff from within and ensure industry-leading production. Just as crucial to Yalelo’s ability to service regions far and wide across Africa is approach to its taste profile and high-standard shopfronts. “Our taste profile comes from our feed, in which we have a 60 percent joint venture (JV) with the Aller Aqua group from Denmark, where the feed quality is the best on the continent,” explains Ulric. Yalelo’s shopfronts, meanwhile, are kept clean, neat, and tidy to

ensure customers have an enjoyable shopping experience, even in the most rural locations. “We respect every customer and feel they deserve to have a clean and positive shopping experience, no matter who they are or where they are located,” explains Ulric.

ZAMBIA’S NUMBER ONE FISH Yalelo proudly holds the title of producing Zambia’s number one fish through its dedication to consistent quality, high-end supplies, and a Food & Beverage Outlook Issue 4 | 57

YALELO ZAMBIA AFRICA

rapidly expanding geographical footprint. Equally, the company maintains open communication and honesty with its customers to show that its fish remains 100 percent free from antibiotics and growth hormones through the entire production process. Just as important to maintaining its hard-earned reputation is Yalelo’s cold chain integrity, which is paramount to ensuring traceable and dependable quality. “Our customers have faith that even if they’re buying fish in the middle of the Northern Province of Zambia, it’s always fresh because of our reliable cold chain,” confides Ulric. Examples of Yalelo’s high-standard cold chain practices include its custom-made crates and temperature probes which accurately monitor the exact conditions fish is transported in throughout the journey. Additionally, the consistent production of ice is crucial to Yalelo’s cold chain integrity. The company has large ice-producing machines in-house and is expanding these facilities in line with increased production. “We have the ability to produce excess ice for the entire processing and harvesting journey. The availability of ice is a significant part of cold chain management,” informs Ulric.

STABILISING REGIONAL FOOD SECURITY Yalelo strives to stabilise regional food security by sustainably producing abundant and accessible protein for communities, and it seeks to continue doing so by expanding its geographical footprint even further to bolster local economies. “The more accessible you make fish products, the more people will eat protein, which offers amino acids and other nutritional benefits,” indicates Ulric. By offering a physical storefront in traditionally hard-to-reach locations, the company is not only making protein more accessible but also generating employment opportunities. This ultimately creates disposable income for those who need it most, as a great percentage of customers are not just buying fish for their families but because they’ve set up their own small businesses, thus

taking distribution a step further and enabling a circular economy. “You see shops open up outside our properties with people supplying different amenities like cell phone data or groceries. Whole microeconomies start up around the production facilities, which creates more disposable income and means people can buy protein,” informs Ulric. Zambia is unique in that the majority of maise and soy in the country is produced by smallholder

YALELO ZAMBIA AFRICA

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“PEOPLE BUY OUR FISH BECAUSE OF T H E F R E S H N E S S A N D TA S T E , W H I C H I S S O M E T H I N G W E A R E E X T R E M E LY P R O U D O F ” – U L R I C D A N I E L , C E O , YA L E L O Z A M B I A

farmers. Therefore, the feed mill raw material requirement also acts as a boost for employment and cash flow through the economy. To contribute to local communities even further, Yalelo participates in many corporate social responsibility (CSR) practices, including clean-ups, fixing community roads, supplying

potable water systems, anti-malaria drives, and more. One of its primary relationships is with the Liberi School in Siavonga, Zambia, through which Yalelo is in the process of donating land to the school and is in a privileged position to supply students with fish for lunch three days a week. Close to Ulric’s heart is his work with the Explorers’ Preparatory School in Nkwashi, where he established an exposure programme to promote agricultural practices and their importance to school children. “I invite corporate companies to talk to kids about how you rear chickens, plant crops, or milk cows, as it’s important in this day and age to help

info@sprucelandtechnologies.com sprucelandtechnologies@gmail.com

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them understand where their food is coming from, regardless of diet. “I’ve even seen parents get involved and end up asking more questions about the process than the kids sometimes do!” he passionately concludes. Ultimately, as Yalelo continues to look to the future, it is working towards empowering individuals and communities whilst consistently producing safe, healthy, and delicious bream across Africa and beyond.

Tel: +260 211 246 060 Mob: +260 962 322 428 info@yalelo.com

www.yalelo.com Food & Beverage Outlook Issue 4 | 59