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Innovative yeast extracts
Snack makers are turning to innovative yeast extracts to deliver bold umami taste with less salt and cleaner labels. Discover how this…
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Authentic plant-based alternatives
Unlock authentic textures in plant-based and hybrid meats with Loryma’s wheat-based fats, stabilisers and clean label compounds—designed to mimic animal fat behaviour,…
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New Coca-Cola creations Wozzaah
Meet Coca-Cola Wozzaah, a new Creation inspired by the isiZulu call to come here—a bold remix of classic Coke with vibrant, tropical…
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South African beverages market booms
South Africa’s beverages market is surging—set to reach USD 25.74 billion by 2029—as convenience and bold new flavours reshape demand. Kerry’s senior…
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Unleash the Power of Plant-Based Colours
Unleash clean-label impact with EXBERRY plant-based colours that create a full rainbow for confectionery—from gummies and jellies to chocolate and pressed tablets.…
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Presenting sustainable colours with fermentation technology
GNT is partnering with Plume Biotechnology to pioneer plant-based EXBERRY colours made via fermentation—promising stronger functionality, reliable year-round supply and lower impact.…
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Affordability & innovation driving the rise of processed cheese
Processed cheese is booming in South Africa—up nearly 30% since 2019—as affordability and smart formulation unlock longer shelf life, custom textures and…
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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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Innovative and healthier snacks with beta-glucans
Boost snack appeal and heart-friendly credentials with barley beta-glucans. Discover how these plant-based fibres enable approved health claims, add viscosity and texture,…
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Whey to go: Replacing eggs in baking
Egg prices and avian flu disrupting supply? See how whey protein can replace eggs in bakery formulations, delivering aeration, structure, colour and…
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Baking powder rises to the occasion
Synercore’s senior R&D technologist Karla Pretorius-Verneel unpacks the science of baking powder—what it is, how it works, and when to use it—to…
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Döhler deepens African roots with Paarl plant expansion
Döhler South Africa is expanding its Paarl plant with new lines for compounds, emulsions and flavours, boosted bulk concentrate processing, and state-of-the-art…
