We have lots of great features coming up in the June edition – if you have any expert editorial you would like to contribute, or products and services relating to any of these features, which you would like us to showcase, please reach out to us to chat.

World Food Safety Day

World Food Safety Day on 7 June 2022 aims to draw attention and mobilize action to prevent, detect and manage foodborne risks and improve human health says the FAO. In this issue we look at some of the ways the industry can achieve those goals with insights from food safety thought leaders and companies committed to putting food safety first.

Fresh Produce

We look at pesticides in fresh produce and what the risk is to health and the environment.


SANS 885 – Processed Meat. We discover what this means for this sector of the meat industry.

Seafood Industry

With the celebration of both World Environment Day and World Oceans Day this month, we take a look at the seafood industry to discover if it is a more sustainable option than farmed meat and if consumer preferences are changing or increasing towards this protein source.

Health & Nutrition

What role do antioxidants and antimicrobials play in keeping food safe and adding to health benefits? Has COVID woken the consumer up to these products, and what does that look like?

Plant Based Protein

What are the environmental benefits of plant-based proteins, and how likely are South African consumers to transition to this protein source in the next 5 years? Does industry need to prepare?

Fats & Oils

With the shortages of oil due to the unrest in Eastern Europe, will oil fraud increase? Should you be testing your ingredients, and how can you be better prepared to mitigate risks.


We investigate the fresh fruity flavours dominating the flavour scene, as well as berries and their natural antioxidant properties and how these are being driven by consumer demands.


Are cartons being effectively recycled and should the industry consider moving to more sustainable alternatives? We look at some of the key options in this feature.


What are the latest innovations in conveying systems and how can they improve food safety? How do you know when it is time to upgrade, and what are the risks if you do not?


This article will investigate the lifecycle of common packaging products to discover which are the most energy efficient, and thus have the best environmental impacts

Environmental Packaging

This month we will be focusing on packaging innovations in fresh produce and raw meat that preserve quality and freshness yet offer improved environmental impacts.


We look at the canning process, and target all things metal related.

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Wendy Breakey – Sales

Bridget Day – Editorial