Breadmaking can be considered as one of the oldest food processing methods, dating back to Ancient Egypt (1300-1500) before the Common Era (CE). The breadmaking process essentially aims to convert wheat flour and other ingredients into an aerated, light, and palatable food product, explains Dewald Botha, scientist: innovation & formulation and Alister Sutton, executive innovation bakery, Synercore. Read […]
Are you curious about the recent blows dealt to the processed meat sector? Brace yourself for an eye-opening article that explores the impact of stricter sodium reduction regulations, reduced meat content under the APS Act, and the challenges posed by load shedding. This insightful read uncovers the repercussions and sheds light on the complex dynamics […]
Amasi; It’s a culture thing… What started out as a preservation technique many years ago, by naturally fermenting excess milk in calabashes or clay pots, has turned into a popular traditional product that is widely consumed in South Africa, as well as other African countries. Locally, amasi is the single biggest fresh fermented dairy product […]
Synercore scientists have developed a unique winemaking adjunct that will be surely be a boon for local producers: more effective, less costly wine stabilisation. Click here to read the full article.
Monoglycerides in South Africa are found in a wide variety of packaged and prepared foods products, including: bread, margarine, mayonnaise, nut butters, candies and chewing gum, ice cream, frozen meals, meat substitutes, some processed meats, coffee creamers or whiteners, baked goods, including cookies, cakes, biscuits, croissants, and pies all may contain small amouts of Monoglycerides […]