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- Volume 38, Issue 4, 2011
South African Food Review - Volume 38, Issue 4, April 2011
Volume 38, Issue 4, April 2011
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Alan Mason, MD of Buckle Packaging, has passed away : news
Source: South African Food Review 38 (2011)More LessThe packaging industry has lost an innovator, entrepreneur and gentleman with the passing on February 12th of Alan Mason, MD of Buckle Packaging.
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Danisco BioActives honoured for its excellence in probiotic science : news
Author Janice JohannesSource: South African Food Review 38 (2011)More LessNutrition Business Journal (NBJ) bestowed a Scientific Achievement Award on Danisco for its range of scientifically proven probiotics. Every year, NBJ acknowledges key industry players for their contribution to the development of the nutrition industry in the categories of sustainability, education, science, organic excellence and philanthropy.
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Foodcorp Pie Division receives ISO 22000 certification : news
Author Janice JohannesSource: South African Food Review 38 (2011)More LessFordcorp Pie Division, which produces Pieman's Pies, has received ISO 22000 certification for food safety management.
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Innovation centre full of promise : news
Author Roxanne RolandoSource: South African Food Review 38 (2011)More LessDanisco opened its South African Innovation Centre in Cape Town on 28 March.
The premises is home to the first UHT pilot plant being made available in Sub Saharan, to the food industry. It is also in possession of the only Matcon blending system being used in the food industry in Africa.
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A good research programme is also a good postgraduate programme : SAAFoST
Author Roxanne RolandoSource: South African Food Review 38, pp 10 –12 (2011)More LessProfessor Marena Manley, winner of the CST-SA Excellence in Cereal Science and Technology Research and Development Prize, presented a paper to SAAFoST members and students at the University of Pretoria in February.
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Prep for the 'real world' : student focus
Author Roxanne RolandoSource: South African Food Review 38, pp 13 –14 (2011)More LessRoxanne Rolando spoke to two students studying food sciences to find out a little bit more about what they think of their degrees and the in-service training programmes they participate in and whether they feel they will be prepared for the food industry.
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History of the olive industry in South Africa : African focus
Author Andre E. MartinagliaSource: South African Food Review 38, pp 16 –17 (2011)More LessThe roots of the Costa family are still deeply embedded in the SA olive industry that was started over 100 years ago in Cape Town.
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The art and science of good taste : African focus
Author Ryan PonquettSource: South African Food Review 38 (2011)More LessOur fascination with food is unending. It is amazing to contemplate that after all these many years there are still chefs out there chasing down those unique flavour combinations that will delight their patrons and make a name for themselves. One would think every conceivable combination had been tried but hopefully the recipe featured in this article will convince you otherwise!
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Olive oil for every day use : African focus
Source: South African Food Review 38 (2011)More LessToday there are so many different kinds of olive oils and olive oil blends on the market that it can be very confusing to consumers.
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The basic steps in making olive oil : African focus
Source: South African Food Review 38 (2011)More LessThe basic steps in making olive oil are always the same, no matter what kind of equipment is used, from hydraulic oil presses to very large commercial mills.
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Buffet Olives has introduced two new pitted flavoured olives : African focus
Source: South African Food Review 38 (2011)More LessBuffet Olives has introduced two new flavoured pitted olives: garlic stuffed Manzanilla olives and lemon stuffed Manzanilla olives.
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Training entrepreneurs yields big rewards for corporate sponsors : entrepreneur
Author Pavlo PhitidisSource: South African Food Review 38 (2011)More LessSmall and medium sized enterprises (SMEs) hold the key to South Africa's future. It is through them that the country will create wealth and jobs, drive innovation and ultimately become prosperous. Yet levels of entrepreneurial activity and success are dismally low in the country. South Africa scores the third lowest out of 17 countries analysed in the peer group in terms of entrepreneurial activity. Perhaps even more worryingly, the success rates of South African entrepreneurs are extremely low.
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'Natural' - does it still have a place in the South African food industry? : consumer & sensory science
Author Roxanne RolandoSource: South African Food Review 38 (2011)More LessRosie Maguire, from In Essence, asked those that attended the SAAFoST Sensory Forum's fun day whether 'natural' still had a place in the South African food industry and introduced the latest trend: SIMPLICITY.
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Rooibos industry confident of continued recovery in 2011 : agriculture focus
Source: South African Food Review 38 (2011)More LessDue to a combination of drought and smaller rooibos harvests, production volumes have been lower this year and there will be less rooibos to go around, reports The South African Rooibos Council.
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All you need to know about dioxins : agriculture focus
Author Susan FeatherstoneSource: South African Food Review 38, pp 25 –26 (2011)More LessInvestigations in Germany last year, showed that 25 different manufacturers of animal feed had received dioxin-contaminated fat since 12 November and that the feed was widely distributed.
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2011 : the year of the product recall? : food & labelling legislation
Author Sid PeimerSource: South African Food Review 38 (2011)More LessThe consumer is now receiving a level of protection that was previously reserved for the white rhino and other entities that we felt were an endangered species. The Consumer Protection Act changes all that - the consumer is now a much protected species. The Act does not require negligence to be a prerequisite for liability - there just needs to be a causal link between the defective product and the harm it causes. Product recalls, you could now say, are in season.
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Know what's in a label to CYA! : food & labelling legislation
Author Roxanne RolandoSource: South African Food Review 38, pp 28 –29 (2011)More LessThe new labelling legislation (R.146) is not news, but the more it is spoken of the more we realise that there is still a lot to learn and a lot to be done before 1 March, 2012. And for a small food business, particularly, the stress involved in preparing for this gigantic transition is phenomenal. It's also not news that the primary function of packaging is protection. There's no doubt, however, that it has also become an important medium for advertising. So, what will the implications of the new labelling legislation be to this aspect of the food industry?
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The highs and lows of misleading claims : food & labelling legislation
Source: South African Food Review 38 (2011)More LessIt may be a fact that low-GI claims are made on products that are high in saturated fats and sodium but that does not necessarily make it ethical, reports Jan Delport, business manager at the GI Foundation of South Africa (GIFSA).
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Tasting the benefits of wine education : beverage review
Author Claire HuSource: South African Food Review 38, pp 31 –33 (2011)More LessCan too much knowledge be a dangerous thing when it comes to consumers learning about the science of winemaking? I found myself mulling over this question while attending a three-day 'garagiste' winemaking course at Stellenbosch University, a course on winemaking is emerging as a popular hobby and career change for South African professionals.
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UV sterilisation first for brewing sector : beverage review
Source: South African Food Review 38 (2011)More LessSurePure's UV sterilisation has gone from milk to beer. The photo-purification method uses light instead of heat to purify raw ingredients.