Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

Newsletter 17 May 2013

Your Newsletter

PolyPET

 17 May 2013 | Your weekly food industry news and insights…                                                                 
SmartStuff:   “The shortcut that’s sure to work, every time: Take the long way. Do the hard work, consistently and with generosity and transparency. And then you won’t waste time doing it over.” Seth Godin, marketing guru

Sensient Food Colors

 
Editor’s Stuff: Dalewood named dairy champion for 2013!
 
BELATED congratulations must go to Dalewood Fromagerie, and a swathe of other dairy producers, who were honoured in the 2013 SA Dairy Championships in late April.
 
Dalewood, the Cape Winelands who makes consistently impressive cheeses, was named the biggest ‘cheese’ of them all in this year’s national competition. Well deserved, too, for a cheesery that successfully straddles that delicately-poised space as an artisanal yet broadly mainstream producer.
 
Apologies for the delay in reporting on the Dairy Champs that were announced while I was away recently. Read more here….
 
From one winner to another… Another positive story out of Africa this week is that of ColaLife, a Zambian NGO whose product, an anti-diarrhoea kit that, of all unlikely things, has won one of the world’s top design awards.
 
Why is this relevant to food-bev? A long time in genesis, this brilliant concept comprises live-saving rehydration supplies in a wedge-shaped package that fits exactly into the space between Coca-Cola bottles when they are delivered in plastic crates. What is the nemesis of African economic-social development? Distribution. Who has the best distribution supply chain in rural Africa? Coca-Cola. Tra-la! A genius idea in a genius, functional pack that has become a both a humanitarian and commercial reality.
 
Enjoy this week’s read…
  • Brenda Neall: publisher & editor
     
      FOODStuff SA is a hub for food-bev industry recruitment:
    look for a job or advertise your company’s positions!

    Click here! 

Kerry Citrus

  Local News and Developments
 
Sanity has prevailed… Gauteng Economic Development MEC, Nkosiphendule Kolisile, has withdrawn the widely-criticised proposal to prohibit the sale of alcohol on Sundays in the province, a move that has been welcomed by South Africa’s leading premium alcohol beverage company, Brandhouse Beverages.
 
Peppadew International is set to expand the presence of its Peppadew brand and drive growth in the pickle category with the launch of an innovative new range of products featuring Pickled Onions, Jalapeno slices and Jalapeno halves under the Peppadew brand name.
 
With winter chill is tapping on the window, Bokomo’s Moir’s brand has introduced a brand new addition to its range of baked delights: Moir’s Deli-Style Rusks.
 
A must-read editorial by Dr Leon Van Eck (left), a post-doctoral fellow in the Department of Genetics (Faculty of Agricultural Sciences) at Stellenbosch University. He recently won first prize in the prestigious 2013 Young Science Communicators Competition, administered by the South African Agency for Science and Technology Advancement.
 
South Africa’s black middle class has more than doubled over the last eight years according to new research by the UCT Unilever Institute of Strategic Marketing. Growing from 1.7 million South Africans in 2004 to an estimated 4.2 million in 2012, the black middle class now exceeds the number of white people in the same income bracket.


 International News & Developments
 
What if the next big thing in tech does not arrive on your smartphone or in the cloud? What if it lands on your plate? That idea is enticing a wide group of venture capitalists in Silicon Valley into making big bets on food.
 
A thirst for beer among Africa’s middle classes is driving the world’s biggest brewers to invest on the continent, but getting women to drink the beverage is another matter. Heineken is attempting to woo the elusive female African drinker with a sweeter, low-alcohol beer made from malt and lemon (essentially a shandy) that it hopes will persuade them to try its other lagers.
 
The solution to world poverty may have been under our noses all along. The United Nations has issued official advice suggesting that Earth’s inhabitants eat insects to help combat food-insecurity and reduce pollution worldwide.
 
Perhaps the one thing that stands out the most in the international coffee trade is the obvious injustice towards African, Asian and Latin American coffee growers, who get some 7% of the value of roasted coffee sold in supermarkets.
 
Nestlé’s Maggi brand of instant soups, stocks, sauces, taste enhancers and noodles has been adjudged top food brand in the world, according to Kantar Worldpanel. Unilever’s Knorr brand is second while PepsiCo’s Lay’s brand comes third.

 LRQA South Africa

 Food Trends, Innovation and Marketing
 
Preventing alcohol abuse, especially among young people, has long been a focus of public-health campaigns. But despite the well-publicised social and medical consequences of drinking too much it’s clear that for many, heavy drinking has become a normal part of life.
 
Q&A with Charles Spence, sensory marketing expert
Experimental psychologist, Charles Spence, heads the Crossmodal Research Lab at the University of Oxford, which uses neuroscience to study the ways in which our senses interact and how marketers can benefit from these insights. Recently JWT Europe brought him in as head of sensory marketing. Spence has worked with brands including Unilever, Starbucks, Nestlé and Toyota to fine-tune product development and the customer experience using multisensory approaches.
 
PepsiCo testing a new fountain machine at restaurants that lets people create a variety of flavour combinations, such as strawberry Mountain Dew.
 

Great opinion piece that should resonate with those who deal with the frustrations of notorious food myths that simply won’t go away, thanks in no small part to retailers, and many opportunistic food marketers, who help perpetuate them via negative claims.


 QPro International

 Food Science, Technology and Ingredients Stuff

 
A South African cereal food scientist has fostered an advance in food safety, specifically with detecting mycotoxins in maize, with rapid chemical imaging technology.
 
As a gastronomic delicacy, the 140g hamburger that Mark Post (left) has painstakingly created here surely will not turn any heads. But Dr Post is hoping that it will change some minds. The hamburger, assembled from tiny bits of beef muscle tissue grown in a laboratory and to be cooked and eaten at an event in London, perhaps in a few weeks, is meant to show the world — including potential sources of research funds — that so-called in vitro meat, or cultured meat, is a reality.
 
Scientists are learning to enhance our enjoyment of food by analysing exactly how we experience it. So how do they deconstruct the multisensory interplay involved?
 
Visiting Hampton Creek, an American startup trying to engineer an eggless future, cooking up new versions of cookies and mayo that don’t involve any chickens. The results will amaze you. So will their “mayo library”.
 
Chocolate an ‘amenable’ probiotic delivery vehicle, says DuPont
Chocolate is a strong carrier for probiotics and could present an opportunity for brand manufacturers to introduce products to improve gut health, according to supplier DuPont.
 
Dairy processing equipment transitions from tanks to technology
Stainless steel tanks and kettles are synonymous with dairy manufacturing, but the long-term trend is toward continuous processes that don’t require the tools of batch.

Chewing gum developed to battle common cold

Private label gum maker Fertin Pharma has developed an immunity chewing gum that it claims can help guard against the common cold.
 
Juicy red strawberries – one of the world’s favourite fruits and flavour. In Germany, for instance, this seasonal fruit has never been more popular: on average 3.5 kilos per head were consumed in 2012 – a full kilogram more than ten years ago. Scientists in Munich decided to find out what gives strawberries their characteristic flavour.
 
World’s largest fat-burning power station to burn blubber from London sewers
East London is set to play host to the world’s biggest power station to run solely on fat, which will provide a much-needed use for the discarded fat which can block the city’s sewer system. The station will generate 130 gigawatt-hours of electricity per year, enough to power about 39,000 houses.
 
Superweeds? Suicides? Stealthy genes? In the pitched debate over GM foods and crops, it can be hard to see where scientific evidence ends and dogma and speculation begin.

 Health and Nutrition Stuff
 
Recent studies that examine links between sodium consumption and health outcomes support recommendations to lower sodium intake from the very high levels some Americans consume now, but evidence from these studies does not support reduction in sodium intake to below 2,300 mg per day, says a new report from the Institute of Medicine (IOM).
 
Increasingly, scientists are beginning to regard the human body as “an elaborate vessel optimized for the growth and spread of our microbial inhabitants”.This humbling new way of thinking about the self has large implications for human and microbial health, which turn out to be inextricably linked. [A wonderful essay by the renowned American academic, foodie, food industry critic, author, Michael Pollan, on the human microbiome….]
 
Food and nutrition professionals convened recently in Napa, California, at an event sponsored by The Peanut Institute to hear research on a unanimous finding: Peanuts are more nutritious than any other nut and should be categorised as a super food.

Food bites…2013: The paradox of food quality versus price

“THE RELATIONSHIP between price and food quality is complicated. Actually, what’s most often true is that empty calories from added sugars and added fats are cheap. And the recommended healthier foods, including lean meats and fruit and vegetables and whole grains are more expensive. So making a decision to eat healthier does entail some economic costs.
“This is a paradox. If you try to save money on food, you are going to be driven towards foods which give you more calories for your dollar, and those are going to be energy-dense foods which happen to be good tasting, widely available, widely distributed, and those foods are easy to overeat, partly because they pack a lot of calories into a small package.
 
“It’s difficult to over-eat celery or spinach – low energy density; it is so easy to over-eat chocolate and potato chips. So the paradox is this – you actually pay less to eat more, and the wealthy pay more to eat less. They don’t necessarily eat fewer calories – although in some cases they do – but their calories are more expensive and carry a higher nutrient load.”

Dr Adam Drewnowski, director of the Center for Public Health Nutrition at the
School of Public Health at the University of Washington

SGS
sp
 Bidfood Solutions
 
DSM
sp
Symrise
sp
Microsep
sp
Swift Micro Labs
sp
 Jobs
Par Excellance
Professional Career Services
Fenris Personnel
The HR Company
 
 
 
 
Ecolab
 
ProCert Southern Africa


Progress Excellence
 


 
 
Fenris Personnel


 
 
Totally Food Events
Brenda NeallPublished weekly as part of www.foodstuffsa.co.za, this newsletter is a cherry-picking, agglomerating service for all food and beverage industrialists. It aims to be topical, insightful, provocative, intelligent… fast, fresh and full of additives!
 
FOODStuff SA, stuff about FMCG food-bev manufacture from farm gate to retail shelf, is published and edited by Brenda Neall. You can contact her at: brenda@foodstuffsa.co.za

Spread the love