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Interesting Food Products

A Collection of Sorghum & Millet Information

If you need to get to know about Sorghum or Millet or want to get some of developments, this conference publication could be very useful.

Website presenting papers of the Afripro 2003 Conference

Unfortunately this conference is now 10 years old so doesn’t present the very latest state of the industry, but does contain two good reviews which are always relevant and some of the science of the time around food products, nutrition, plant breeding, sorghum based polymers and consumer preferences.

With international researchers like Professors Belton, Rooney and Taylor one can rest assured that the standard and focus of the work was of the highest standard. The web site presents a wide range of papers as well as the questions arising and the way forward through focus group and a prioritised list of research needs.

This conference was the output of a development funded project, so has no direct project follow up. However, there has surely been more work in the technology areas identified and maybe there were activities in ideas/groups born from the conference. I have not been able to find a collection of this type of information and would be interested to hear about your experiences and share further information here.

 

Garden of Flavour Juices – Interesting Foods

Is this a real product or is it a marketing man’s response to a consumer trends survey?

Garden of Flavor cold pressed organic juices

click the image to open the note

So what are the claims of this juice range

  • Organic
  • Cold Pressed
  • High Pressure Processed
  • Probiotic culture
  • Fresh ingredients
  • Never heated
  • Gluten Free

Very cleverly the probiotic survives high pressure process, so can essentially be added before the juice is high pressure processed to maximise its shelf life. By the way its not 100% clear if in bottle HPP processing is used or not – I ams to follow up on this.

The ingredients foci on healthy foods using citrus to improve the flavour of what they call Green Juice. Green Harmony includes the following ingredients – “Organic cucumber, Organic Apples, Organic Romaine Lettuce, Organic Kale, Organic Celery, Organic Lemon, Organic Spinach, Organic Parsley and Over One Billion Deliverable Probiotic Cultures”

So many characteristics that one wonders if it is not overdone, I don’t think I can find another processing/ingredient issue to add. Thats assuming there are no colorants or flavours added.

Then this high tech product goes into a very homely looking  package about which there are no environmental claims made. There is also no focus on sustainability which may be a problem with a juice that requires 5 kg of leafy green vegetables to produce 473 ml of juice.

The Dark Cider in a Black Bottle for South Africa

Savanna cider joined Amarula Cream to become second largest in its alcoholic beverage class a few years ago. This was achieved with Savanna Dry and Savanna Light which are now complemented by Savanna Dark.

RealNew Dark Apple Cider Savanna Cider South Africa

from: Savanna
(click image for full story online)

This appears to be a golden cider in a black bottle – wonder if this will bring it some further success in Black Africa?

Using Food Science and Technology to Improve Nutrition and Promote National Development

This is an interesting and detailed paper presenting detailed information on the processing of traditional foods.

Chapter from an IUFOST publication

from: IUFOST
(click image for full story online)

The paper concludes that the existing small scale processing is important to food supply, food preservation and employment.

It finds that the expansion of the production of these traditional foods would make business sense, this has been hampered by the normal culprits – access to technology, poor management, lack of funding and low profit margins.

The paper presents information on the mechanization of gari, the production of instant yam flour and flakes and the production of traditional products including soy-ogi, dawadawa, kilishi and cheese.

The article has a detailed list of references.

Swings and Roundabouts in Brewing

Its interesting that the heart of beer development outside of Europe could be argued to have started in the US moved to Britain and then back to the US and that the UK is now moving towards learning from the US.

click the image to visit the website

This 3 or 4 page article is a very nice overview of the current status and of the history of how things developed in the US and the UK.

Wara – Traditional Cheese of Nigeria

Timbuktu Chronicles describes this traditional cheese made from cows milk with a leaf extract from the Sodom Apple (Calotropis procera) tree. The leaf extract performs the coagulating role, normally played by rennet.

click the image to visit the website

 

Paper Taste Advertising – Single Screenshot Series

 

High Pressure Technology

Another juice produced using the pressure pasteurization technology.

click image to visit the site

Besides the beautiful colours and look the flavours put the juice in a different class and presumably give the procurement manager grey hair.

How do you ensure the availability of fresh Raspberry, Passion Fruit, Melon, Mango and orange throughout the year?

You can't say this is the closest thing to hand squeezed juice and then use concentrates.

 

The Gizmo Closure – More Than Just A Lid,

This is combination of a lid, a doser and a processor. The Gizmo is seen in action in the large bottle in the scan of the company's website below. The orange colour has been introduced from the lid and is being mixed into the contents of the bottle.

click the image to visit the website

The apparently oversized lid on the bottle contains material and a gas, normally carbon dioxide as well as a concentrate. When the lid is twisted a seal is broken and the gas forces the concentrate into the bottle, mixing the concentrate into the contents.

As well as beverages, Gizmo believes there are opportunities in chemical, household liquids, cosmetics, agricultural chemicals and pharmaceuticals.

Although there might be a fun value in mixing colour and flavour into your carbonated soft drink, I believe the cost and complexity of the Gizmo Closure is better suited to applications where keeping the additives and base separate until consumption has value. For instance an antioxidant added to a milk drink might be unstable during storage either reducing functionality or resulting in off flavours. This would be an ideal application where the antioxidant is stored in an air and light tight cap, reducing the chance of deterioration and extending the shelf life.

As an ex brewer, maybe this is the magic alcoholic beer concentrate package. The freeze evaporated concentrate could be stored in the cap of a cap on a bottle of soda water.

Possibly there is an opportunity to sell the caps separately for personalised modification of beverages or the simultaneous carbonation and flavoring of tap water which would reduce packaging, transport and storage costs for flavored bottled water.

Nougat – Product Life Cycles and Ansoff Grids?

This is like a case study for the Product Lifecycle and the Ansoff Matrix approaches to market development.

Wedgewood have just come up with Race Food

click the image to visit the website

Which has a somewhat different feel to its existing product, which has a totally different look.

On the product lifecycle nougat is surely a mature product and the photo above shows a classic existing product in existing market.

Race Food is a normal nougat modified to be less sweet and softer to chew and of course packaged in a size and format that suits the athlete. So it's an existing product entering a new market, hoping to start a new growth phase in Wedgewood Nougat lifecycle. It's also interesting to note that according to Wedgewood the idea came from their customers.

After some time and success in the market this might become material for a business school case study.