Ingredients & formulation

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25 August 2026

Unearthing the true nature of South African honey

South African honey tells a story of place—fynbos valleys, shifting seasons and bees at work—yielding a terroir no processed product can match.…
5 May 2026

GNT China office for EXBERRY® Colours opens in Shanghai

GNT has announced the opening of its first dedicated China office for EXBERRY® colours in Shanghai. This strategic move aims to meet…
30 September 2026

GulFood 2026: What you will walk away with at the show

At Gulfood Manufacturing 2026 (3–5 Nov, Dubai), meet ingredient houses, formulators and raw‑material producers, taste new solutions, and leave with sharper routes…
7 April 2025

Introducing Iced Vanilla Berry Flavour

Discover Red Bull’s limited Winter Edition Iced Vanilla Berry—an ice-blue 250 ml can blending blueberry, vanilla and a cool eucalyptus finish. Available…
14 November 2023

An Ode to Mzansi’s Vibrant Braai Culture

Simba combines Chef Benny’s braai culinary finesse with its snack expertise to create a flavour profile that is nothing short of extraordinary.
6 November 2023

Innovative acid solutions

Discover how Corbion’s buffered acids and lactic‑based blends help confectioners achieve bold flavour, optimal acidification and longer shelf life—without sugar inversion. See…
20 June 2023

Introducing a 3 in 1 multigrain and yoghurt offering

Discover DanUp Boost, a 3‑in‑1 multigrain and yoghurt blend with guarana and vitamin B—formulated to fuel busy days. Explore Original and Berry…
20 April 2023

Inspiring innovation in a quality-driven market

In a market where quality and shelf life matter, acidulants are key to taste, pH and preservation. Discover how Corbion’s lactic acid-based,…
26 November 2025

Plant-based colours can bring the best out of confectionery
16 July 2026

Dry extrusion for textured vegetable protein

Discover how Crespel & Deiters and Happy Plant Protein are scaling a patented dry extrusion that turns European peas and fava beans…