Welcome to your latest edition, where we spotlight several topics that are crucial for businesses operating in the food industry.

In the April Food and Beverage Reporter Magazine we dive into some of the equipment and technology that can help food processors meet demanding sustainability and quality goals while operating more efficiently; we also touch on the controversial topic of meat alternative biotechnology; as well as some of the ingredients that are evolving and could impact the future of the meat sector.

Water is another issue that remains a priority for South Africa as we face environmental challenges in our region. The concerns relating to water circularity have never been more important with industrial water usage rates in South Africa accounting for approximately 8% of total water usage and increasing at a rapid rate. As such a vital element of many production processes, from cleaning and sanitizing to cooking and cooling, there’s never been more pressure on the industry to reduce water consumption, manage wastewater, and ensure compliance with regulatory requirements.

Food Waste is a topic I am passionate about, so it is always a delight to see how the food industry is evolving with ever more effective ways to manage this challenge.

EnviroServ Waste Management is a company operating in this field, and their efforts helps their clients repurpose their food waste and convert it into animal feed, waste to energy, or compost. Check out the article on their solutions for dough waste and brewery waste!

On a lighter note, you can also find some great reading on snacks and confectionery in this month’s edition of Food & Beverage Reporter Magazine . As one of the most buoyant sectors in the food and beverage industry, consumer acceptance of new snacks and confectionery products is a key driver for brands’ decision-making and innovation. From health benefits to bringing on the heat, it’s a sector that is full of change.

In your Packaging & Processing Section

In the dedicated packaging and processing section of our magazine we bring you key insights that are essential for businesses operating in the packaging and processing industry.

Flexible product packaging such as pouches and films has revolutionised the way that products are packaged, transported, and sold. Flexible packaging materials use less material, which reduces waste and energy consumption during production, making it a great option to support your sustainability goals. If you are considering transitioning to flexible packaging options, this will be a useful article for you.

On the topic of sustainability, bio-based packaging material  environmental impact and adopt more sustainable practices. Recent advances in bio-based packaging materials have brought about several new options for food and beverage packaging, including materials made from renewable resources, biodegradable plastics, and plant-based alternatives.

With the FoodBev industry relying so heavily on refrigeration systems to store and transport products, it makes sense to explore refrigerant alternatives that have a lower environmental impact. Several innovative natural refrigerant solutions are becoming available to companies wishing to transition away from synthetics, and you can find out more technical insights in this article.

Pallets are a staple in the logistics process, the food and beverage industry relies heavily on pallet handling and wrapping to ensure the safe and efficient transport of products from the manufacturing facility to the end consumer. Recent advancements in technology have brought about several new developments in pallet handling and wrapping, which are helping to improve efficiency, reduce waste, and enhance safety in the food and beverage industry.

We hope you find this edition of our packaging and processing magazine informative and insightful. As always, we welcome your feedback and look forward to providing you with further industry insights in future editions.

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