VEGAN DAIRY
Texture, stability and flavour remain limiting factors in plant-based dairy with protein sedimentation, phase separation and off-notes continuing to affect product quality. In this space, new developments include oat and legume bases, precision-fermented proteins, fat mimetics, and advanced emulsifier/stabiliser systems. So, how are manufacturers achieving foamability, stretch and nutritional parity at scale? We welcome contributions from ingredient and processing specialists who are addressing these gaps
SPICES AND MARINADES
Volatile spice pricing, supply inconsistency and clean-label demands are complicating formulation. Key issues include microbial stability, phase separation, and flavour consistency at scale—especially in high-moisture and ready-to-cook products. The market for natural preservatives, extracts, and functional coatings is also growing but can they replace traditional systems? In this feature we examine blending, dosing and uptake technologies, plus sodium reduction strategies to retain flavour impact.
HYBRID & REFORMULATION
Sugar, salt and cost reduction targets are colliding with taste and health expectations. Hybrid meat/plant formulations offer a route to savings, but create challenges in flavour masking, protein functionality, texture and shelf life. The question is then: How are manufacturers maintaining mouthfeel, yield and label compliance under pressure? Focus areas in this feature include enzyme systems, fat replacers, stabilisation and processing adaptations.Share your insights
how brands can action measurable cost reduction without performance loss.
BOTTLING & FILLING
Shorter runs and wider SKUs are increasing changeovers and downtime. This means maintaining hygiene across varied products, while reducing water and energy use remains a core challenge. In this feature we look at modular lines, aseptic filling, and digital monitoring systems that improve throughput and traceability.
Share your solutions thatenable flexibility without efficiency lossin our in-depth feature.
PET
rPET integration, lightweighting and recyclability targets are reshaping modern bottle design. However, there are constraints. These include inconsistent rPET supply, reduced material strength, and barrier performance in thinner formats. How are producers maintaining shelf life and line efficiency under these conditions? Our focus falls on additives, barrier layers, and energy-efficient production that is aligned with South Africa’s EPR requirements.