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Unveiling innovative cocoa replacement solution
With cocoa prices up 300% and global supplies set to fall 11% in 2024, Kerry unveils Cocoa Taste solutions that deliver authentic…
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Meeting your needs for wholesome quality food products
Load shedding has put meat spoilage and safety back in the spotlight. See how Brenntag, with Corbion’s proven solutions and our technical…
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The protein evolution
South Africa’s protein landscape is shifting—from rising malnutrition to costly high‑protein diets and the surge in plant‑based and novel sources like fermentation,…
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The power of magnesium
Struggling to switch off? Discover how magnesium—the multitasking mineral behind nerve and muscle calm, steady metabolism and bone health—can improve sleep quality,…
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Döhler presents ‘Natural SuperHEROES’ for enhanced well-being
Döhler’s Natural SuperHEROES harness indigenous African botanicals to deliver clean-label solutions for gut health, immunity and mental well-being—grounded in nutritional science and…
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Highlighting consumer growing focus on protein quality
Consumers are scrutinising protein quality, with most prioritising source and completeness. Arla Foods Ingredients’ new Nutrilac ProteinBoost—microparticulated whey rich in all nine…
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Selecting the best ingredients for your products
Fats and oils shape texture, stability and flavour across bakery, chocolate and spreads. Roné Luttig of Savannah unpacks ingredient options, selection criteria…
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ChickP cracked the code for creamy dairy-free barista beverages
ChickP introduces its protein isolates customised for trendy dairy-free alternative barista-style coffee drinks.
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Overcoming the use of sugar and sugar alternatives in the food industry
South African manufacturers face a tough brief: cut sugar, keep indulgence and stay natural. Discover how new ingredients, smarter processing and a…
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Pulses can feed the world (they mostly already do)
From chickpeas to lentils, pulses already power global diets—and sustainable agriculture. Mark World Pulses Day with a quick primer on what counts…
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New range of milk protein egg replacers makes eggless baking more convenient
AECI Food & Beverage and Arla Food Ingredients launch milk protein egg replacers that make eggless baking simple—delivering reliable structure, moist crumb…
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Plant-based boost for baked goods with faba bean
Plant-based demand is reshaping bakery. New trials show BENEO’s faba bean protein concentrate can replace eggs in muffins without sacrificing texture or…
