Food Manufacturing Africa - Volume 3, Issue 2, 2015
Volume 3, Issue 2, 2015
Source: Food Manufacturing Africa 3 (2015)More Less
This edition of Food manufacturing Africa celebrates its innovative new look, and features not only a new masthead, but a modern and accessible lay-out. This was facilitated by our design team led by David Kyslinger, and newly appointed Kirsty Galloway. We trust that this will result in a more enjoyable reading experience for you.
Source: Food Manufacturing Africa 3, pp 7 –10 (2015)More Less
Roll N Blow available for polypropylene
The future of innovation
Italy to support East Afripack
Ishida's change in senior management
Share in Nigerian bakery sold for US$7m
Sidel at Northwest African food show
Malt beverages reign
SAFE against leaks
Expertise in the snack market
dti leads investment missions
Cocoa a golden ticket for chocolate
Tailor-made for Africa
Author Mishinga Seyuba KomboSource: Food Manufacturing Africa 3, pp 12 –13 (2015)More Less
The World Bank says that by 2020, Africa will have a population of 2.1 billion people and a collective GDP of approximately US$2.6 trillion. While Africa's 54 countries are in the midst of transformative change, expanding populations will increase market size and market opportunities, which in turn will increase consumer demand for goods and services.
Source: Food Manufacturing Africa 3, pp 14 –15 (2015)More Less
Market reports indicate the commodity price of pepper, cloves, turmeric, chillies and ginger are consistently growing. For developing countries to further maximise exports, producers and exporters must invest in technology to enable the supply of safe and value-added products to global markets.
Author Ruth K. Oniang'oSource: Food Manufacturing Africa 3 (2015)More Less
Source: Food Manufacturing Africa 3, pp 20 –21 (2015)More Less
Food and beverage manufacturers are constantly striving to supply healthier products that offer balanced nutritional profiles to consumers. The careful balancing of ingredients in product alternatives is required to communicate the same creamy texture of full fat equivalents.