As I write this, we are experiencing a cold snap. Johannesburg is without colour and as people try to keep warm there is an overriding smell of wood smoke. With everything outside the office window looking dour, isn’t it fantastic to be able to focus on what is bright and beautiful in the world of colours and flavours? Isn’t it incredible how these elements impact your senses? This is one reason why staying on top of these trends is critical in the everchanging world of food and drink.
This edition of Food Review celebrates a riot of new and natural colours and flavours. Consumers are delving deeper into their understanding of what the term ‘natural’ means. On page 10, Symrise explains the four pillars of its natural ingredients portfolio and how staying true to this ideal resonates with consumers.
Formulation Creations is the latest brainchild of industry veteran, Gary Coulson. Turn to page 14 to find out about his latest venture and how it is impacting the supply of high quality, natural ingredients in the market. We also bring you all the latest information on heat stable natural reds and carotenoid-derived colours that pass the confectionery test.
Ambitious plans are in the pipeline for zero waste in South Africa by 2020. As it stands, it is estimated that 111 million tonnes of waste are still being disposed in landfills. Mike Pienaar of Wasteplan unpacks some of the solutions to this problem (page 20). Don’t miss out on this informative and eye-opening article.
Mintel reports that consumers are interested in buying and consuming hybrid drinks, with 49 per cent looking to them to fit their fast-paced lifestyles. Bottled water with nutrients, and beverages with functional benefits are the most popular. Beverage Review unpacks the trends and the latest ingredients in this burgeoning sector.
PACKAGING REVIEW looks at SA’s first internationally owned and female empowered plastics manufacturer (page 35) and what is new in the evolving world of end of line packaging.