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Collaborating to address flavour challenges
IFF, Unilever and Wageningen University are tackling off-notes and bitterness in plant-based meats with a four-year study into protein–flavour binding. Discover how…
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Fry’s partners with Aardman and Chicken Run to launch new plant-based nuggets
Fry’s teams up with Aardman and Netflix’s Chicken Run: Dawn of the Nugget to unveil a new plant-based breaded nugget. Launching 26…
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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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Innovation for the protein evolution
Protein is evolving beyond meat. Explore how SA’s R.146 defines ‘source of protein’ claims, what emerging technologies enable, and the pitfalls to…
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Masking with kitchen-like ingredients
Plant proteins are booming—but off-notes like beany and bitter can derail taste. Discover how masking with kitchen‑like ingredients, guided by advanced aroma…
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Embracing nature with versatile and effective solutions
Discover how Omya’s mineral-based ingredients boost nutrition, flow and efficiency across food and nutraceutical applications. From non‑nano flow aids like Omyafood 120…
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Beyond taste – Texture counts for plant-based success
Consumers choose plant-based for health and sustainability—but they’ll only repurchase if taste and texture match the originals. Explore how food and beverage…
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Bringing global flavours to your doorstep
Discover how Formulation Creations is bringing Gold Coast Ingredients to South Africa, with local access to certified organic, natural and kosher flavours…
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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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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.
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Plant-based colours for clean-label confectionery
South African consumers are turning away from artificial colours and even some natural options like carmine. Discover how plant-based concentrates—made from non-GMO…
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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…
