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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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Bakels East Africa transformative baking tech course in Kenya
Bakels East Africa hosted a week-long, hands-on baking technology course in Kenya, uniting bakers and millers under the theme From Grain to…
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How to harness umami and kokumi for a memorable savoury taste experience
Discover how to balance umami and kokumi to create richer, more memorable savoury profiles. Kay Marshallsay, PhD, shares practical, molecular-level insights, ingredient…
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Kerry’s 2025 supplement flavour trends
Kerry’s 2025 Supplement Taste Charts reveal the flavours set to win in gummies, shots, effervescents and chewables—backed by real market data and…
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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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Introducing 2024 Taste Charts — A World of Future Tastes
Explore Kerry’s 2024 Taste Charts—interactive, region-specific insights across five categories, mapping mainstream to emerging flavours in 13 markets, including APMEA. See how…
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ONe answer to all your manufacturing needs
Meet ONe—AECI Food and Beverage’s new e‑commerce platform for fast, flexible ordering of specialty ingredients. Chat in real time, view and repeat…
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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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The protein evolution
South Africa’s protein landscape is shifting—from rising malnutrition to costly high‑protein diets and the surge in plant‑based and novel sources like fermentation,…
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Celebrating 60 years of success
Symrise South Africa marks 60 years with the launch of a new emulsions plant—underscoring decades of performance, trust and customer partnerships. Discover…
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Plant-based colours for clean-label confectionery
South African confectionery makers can now achieve vibrant, clean-label shades with plant-based concentrates from fruits and vegetables—without artificial colours or carmine. Discover…
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Fermentation revolutionises flavour and fragrance
Discover how BASF and Isobionics are using fermentation to deliver natural aroma ingredients with consistent quality, reliable supply and regulatory confidence. See…
