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Newsletter 11 February 2011

APOLOGIES! Dear reader, the actual web content of this newsletter got lost and unreclaimed in the migration from old to new website. This is but the weekly email flyer. Several of these stories can be found on the website – hit the search button!


Weekly Newsletter: 11 February 2011

DSM Quality for Life QPRO International Microsep SGSEcolab

This week’s news!
SA: Dept of Agriculture cries foul on Supreme Poultry.

UK: Cider rides high in the recession.

Coming to UK supermarkets: microsalt.

UK: Freeze-dried smoothie crisps anyone?

Global obesity epidemic risks heart disease “tsunami”.
UK: Superfoods science and reporting slammed in NHS report.

More science on how the brain reacts differently to fructose.
Glycemic index may not affect appetite: Unilever study.
How vegetables can give you that golden glow.

Facory cleaning: hygiene processes have evolved with technology.

“Whaling on the verge of collapse in Japan.”

Atomising trash into gas – a high-tech solution to garbage.
No thanks, LA says it can do without naked chefs.
The world’s first anti-cancer cookery school.

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Editor’s Stuff – Ho hum! It’s “Product of the Year” time again…
For the third consecutive year Unilever has made an impact at the South African Product of the Year Awards (POTY), winning 12 trophies at the awards ceremony held last Thursday. Good on Unilever…
There are surprisingly few food-bev categories (five) in the event this year and, looking at past results, it seems that these ebb, flow and change definition according to the entries received. And that’s not suprising! There’s a BIG caveat to success and only companies with loads of marketing moolah can apparently afford the risk of entering: if a product makes it through a jury phase to becoming a finalist, the fee is R35 000; while winning a category demands a further R150 000.

Sure, POTY’s research by AC Nielsen to ask 5 000 South Africans if they like/don’t like, would/wouldn’t buy etc this select selection of products comes at a price, but this is clearly an event that precludes exciting innovation from smaller players. By my estimation Unilever’s success has cost it at least a whopping R2,22m – clearly the spin-off in sales must be worth it!

The five food-bev winners don’t exactly get my innovation antenna wobbling. POTY, I think, is about marketing, not innovation. But that’s just me… You can read more about Product of the Year 2011 here. And don’t bother going to POTY’s website – a week later, the results are not posted, nor seemingly have they been released to the media; I had to phone and request them. If the winners want to generate some publicity, they clearly have to do it all themselves, as several have. Tardy stuff for an organisation making many millions from its clients!

Enjoy this week’s read!


Feature article of the week

Introducing winesave: great innovation out of Oz

Now here’s a product that gets the innovation antenna buzzing…

Only a few years ago, many top-end restaurants were boasting about their new Enomatic systems, high-tech preservation units that allow them to serve wines by the glass and protect the rest of the bottle contents with argon gas, thus ensuring not a drop is spoiled by extended exposure to oxygen. Now Enomatics have a new, simple, man-in-the-street competitor: winesave.

An Australian invention, the winesave aerosol can comprises 100% pure argon – a colourless, odourless natural gas with no taste – that’s squirted into a wine bottle and which is then resealed with its own closure for unsullied later consumption. I don’t know if this great idea would find much application in my household where unfinished wine bottles are rare indeed, but this new and and extremely simple product will be a boon for many, in both domestic and food service application. It has even secured the blessing of the world’s wine goddess, Jancis Robinson! Read more

FOODStuff SA is published and edited by Brenda Neall.

Published every Friday on, this newsletter is a cherry-picking, agglomerating service for all food and beverage industrialists.

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