Ingredients & formulation

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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,…
20 April 2023

Natural eye catching confectionery

Colour sells confectionery—but today’s South African shoppers, especially parents, are turning away from artificial dyes. Discover how natural colours can deliver vibrant…
17 April 2023

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.
13 April 2023

IFF expands Europe Innovation Hub with New Flavour Creation Labs

IFF has opened two state-of-the-art sweet and culinary flavour labs at its Brabrand, Denmark hub, boosting modulation technologies and co-creation with local…
12 April 2023

Sharon Bolel appointed new SAAFFI Executive Director

SAAFFI has appointed Sharon Bolel as Executive Director, succeeding Michael, who will stay on through December to ensure a smooth handover. With…
2 April 2023

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…
24 March 2023

A star – studded sweets & snacks industry international event

Experience ProSweets Cologne 2023 – Special Edition, co-staged with ISM this April, bringing the global sweets and snacks value chain together in…
22 March 2023

First in line to bring F&B concepts to life

As SK Chemtrade turns 30, the company sets out to be the first stop for South Africa’s F&B processors and brand owners—delivering…
10 March 2023

Leaders in their own right – a bright future ahead

Since 1946, PROVA has turned a patented vanilla extraction into global leadership in sweet brown extracts and flavours—backed by French R&D, robust…
7 March 2023

Optimised texture solutions for enriched gummies

Discover how pectin unlocks optimised textures for enriched gummies—smooth to chewy—with low cooking viscosity, precise setting speed and flexible processing on mogul…
6 February 2023

New carrot-based EXBERRY colour enables red meat alternatives to change shade while cooking

EXBERRY’s new carrot-based colour lets plant-based burgers and sausages shift from raw red to rare, medium or well-done during cooking—without emulsifiers. Learn…
29 December 2022

MartinoRossi SpA show that research and innovation make them the real leaders at the FI Europe 2022 trade fair in Paris

At FI Europe 2022 in Paris, MartinoRossi SpA showcases a full range of gluten‑, allergen‑ and GMO‑free ingredients, headlined by new HTS…