-
Mastering frozen colloid science
Synercore ingredient specialists navigate ice cream’s complex colloid engineering, balancing physical chemistry whilst mastering sophisticated formulation challenges for optimal consumer experiences. A special thank you to Alex Zabbia (Synercore Dairy Executive) for his contribution. Read the full article published in the SA Food Review, April 2026 issue.
-
Synercore – Decade of innovation and growth in Africa’s food industry
Synercore marks its 10-year anniversary in 2026, celebrating a decade of measured, strategic growth that has seen the company become an integral part of Africa’s food ingredient and manufacturing ecosystem. Founded in 2016 as a locally owned specialist ingredient supplier, the group has evolved into a multi-division food technology group…
-
What is driving growth in functional carbonated soft drinks?
The days of CSDs being associated with “sugar,” “unhealthy,” and “convenient” are behind us. Driven primarily by younger consumers (Gen-Z and Millennials), there’s a clear market shift towards “better-for-you” formulations. We explore how brands are competing with active health claims, ingredient transparency, and adventurous flavour profiles. A special thank you to…
-
Demystifying South African meat products vs regulations
Dr. Francois Mellet is a monogastric nutritionist and meat scientist (Stellenbosch University), a qualified food technologist (University of Hohenheim, Stuttgart), and a trained meat artisan (Butcher School Augsburg) with a lifelong career in international food product formulation and industrial processing. He currently serves as a consultant to Synercore,…
-
IRS launches laboratory to serve South Africa’s food and beverage industry
Innovative Research Solutions (IRS), supported through investment by Synercore, recently launched its new state-of-the-art analytical and research laboratory designed to accelerate food innovation, strengthen quality assurance, and nurture the next generation of food scientists in South Africa. The facility will enhance the development of market-ready solutions for the South…
-
Going beyond the matrix
Dr. Stefan Hayward, Principal Scientist highlights the critical role of the food matrix—the structural arrangement of proteins, fats, carbohydrates, and other compounds—in both product stability and analytical accuracy. Read the full article published in the Food and Beverage Reporter, September 2025. Image credit: Jimmy Jean.
-
Innovation in the wine-based beverages
Dr. Hanneli van der Merwe explores how South Africa’s wine industry is evolving—from tradition to transformation—embracing, reduced alcohol trends, and functional beverage innovation. Read the full article published in the SA Food Review, July 2025.
-
Africa Food Show 2025
Synercore is proud to have been both a sponsor and exhibitor at the Africa Food Show 2025, where Africa’s food innovation came to life at the CTICC in Cape Town from 10–12 June. We were also honoured to contribute to two panel discussions at the Africa Food Summit, sharing insights…
-
The fourth coffee wave and what to expect in the ready-to-drink beverage market
In recent years, coffee culture has evolved beyond its traditional role as simply a morning “pick-me-up”. What began as the so called first coffee wave when it was introduced as a commodity in the early 1800’s, coffee culture has continued to evolve over the next century. Author: Anneri Carinus, Synercore…
-
Enzymes: Baking’s natural revolution
The magic of baking enzymes: Revolutionising the baking industry while promoting global sustainability, explains Phoebe Davin, ReD Technologist at Synercore’s test bakery. Read the full article published in the SA Food Review, May 2025.
