The Aurora International Taste Challenge 2025

Settings new standards globally

At the heart of Stellenbosch, South Africa’s renowned wine country, the Aurora International Taste Challenge returned for its 7th year at the close of July 2025, gathering culinary visionaries, industry insiders, and discerning taste-makers from across the globe. Rather than simply recognising excellence, this dynamic event served as a compass, steering both passionate food lovers and mindful shoppers towards trusted, expertly-evaluated products that set benchmarks in quality and taste.

Far more than decorative accolades, these awards signify credibility and trustworthiness in an increasingly crowded market. By prominently featuring the distinctive Aurora award on packaging, digital platforms, and media communications, producers create meaningful connections with consumers seeking guidance and assurance amid abundant choices.

Although brand loyalty continues to drive consumer decisions, today's shoppers actively look beyond familiar names, relying instead on independent, professional endorsements to navigate their selections confidently. In this context, earning recognition from impartial experts provides brands with an influential edge, enabling them to authentically communicate quality and elevate their visibility well beyond traditional marketing efforts.

Michelle Grimbeek, as the convener of judges, summoned some of the world's most accomplished food and drink industry professionals to evaluate the finest products. With over 3000 glasses and tasting containers at their disposal, the rigorous evaluation process began. Assessing each product based on its unique attributes, as well as the standard parameters of appearance, aroma, flavour, texture, and after-taste, it was a formidable challenge to identify the best.

Challenging times often spark remarkable creativity, and this year's Aurora International Taste Challenge participants have embraced change as a catalyst rather than an obstacle. Instead of merely adapting, they've proactively harnessed uncertainty as an opportunity to rethink traditions, introduce bold innovations, and inspire consumer trust through transparency and excellence. In this new era, impartial evaluation isn't just about recognition, it's a vital pathway guiding consumers towards brands committed to quality, resilience, and authenticity.

We would like to thank everybody who entered and who was so well-prepared to deliver samples in time, sometimes from the other side of the world. We would specifically like to thank our partners, DHL, and Jet8 for handling the logistics.

Consumer's perspective

What makes this event different is that many products are judged in the environment they will be used in. Pre-mixes are prepared, coffee can be evaluated with various types of milk. Spirits can be judged with different mixers, and mixers with different spirits. Meats and sausages can be cooked and prepared by chefs in a pan, grill, air fryer or stove. Halloumi cheese will be heated and prepared, and drinks, cordials and syrups are mixed with sparkling water, hot or cold milk. The idea is to judge products in the environment and situation they will be enjoyed by consumers.

Some market background

The global environment for food and drink producers today is dynamic, shaped by rapidly changing consumer preferences and heightened competition. Producers must adapt quickly to emerging trends such as the demand for plant-based, organic, and sustainably sourced products. With consumers increasingly aware of health and environmental issues, transparency about sourcing, ingredients, and production processes have become critical for success.

Despite these opportunities, the industry faces significant challenges, including supply chain disruptions, fluctuating commodity prices, and increasing regulatory scrutiny. Producers must remain agile, finding ways to enhance resilience through strategic sourcing, improved sustainability practices, and stronger relationships with suppliers and customers. In a world where uncertainty has become commonplace, producers who anticipate changes and respond proactively are most likely to succeed and grow.

Drinks Awards

The global drinks industry is undergoing significant shifts driven by consumer demand for beverages that prioritise health, convenience, and sustainability. Kombucha, juices, and ready-to-drink (RTD) alcoholic beverages stand out for their rapid growth and innovative production methods.

Recent innovations in kombucha production have focused on enhancing fermentation consistency, improving flavour profiles, and expanding product variety. Researchers developed tailored starter cultures and explored alternative fermentation vessels, such as silicone bags, to standardise microbial activity and accelerate fermentation, producing smoother, more palatable beverages. Experimentation with different sugar substrates, including glucose and fructose, is also ongoing to refine taste and control alcohol levels. Additionally, the emergence of hard kombucha, fermented to contain 4–7% alcohol by volume, has significantly grown, appealing to consumers interested in natural, fermented alcoholic alternatives, thus broadening kombucha’s consumer base and market reach.

Juice products have also transformed, driven by the demand for more nutritious and flavourful beverages. Producers have introduced cold-pressed juices that preserve natural flavours and nutrients, blending fruits with vegetables, herbs, and functional ingredients like turmeric or ginger. This focus on quality and innovative recipes appeals to consumers interested in wellness and clean ingredients. Sustainable sourcing and eco-friendly packaging further enhance their appeal to environmentally conscious buyers.

The RTD alcoholic beverage market has grown rapidly, attracting consumers with premium ingredients and exciting flavours. Popular products such as canned cocktails, hard seltzers, and pre-mixed drinks have become favourites due to their convenience and varied tastes. Producers innovate by combining traditional spirits with natural fruit flavours, herbs, and botanicals to create distinctive beverages. The emphasis on quality ingredients and balanced flavours helps these drinks appeal to consumers seeking enjoyable, lower-alcohol options without compromising taste.

Overall, innovation in product quality and creativity in flavour development have become central to success in the drinks industry. Producers who consistently deliver unique, high-quality beverages tailored to evolving consumer preferences are best positioned to thrive in this dynamic global market.

The biggest single non-alcoholic drink class was the Energy Drink class, followed by Soft Drinks, drinks that had to be prepared, Kombucha and fruit juice.

Soft drinks and other non-alcoholic drinks

As in previous years, the judges were thoroughly impressed by the diversity and quality of drinks presented, noting significant improvements across categories. The entrants displayed remarkable creativity, pushing boundaries with innovative flavours and ingredients, enhancing the tasting experience.

Particularly striking was the transformation observed in the energy and sports drinks segment. Traditionally viewed as medicinal or functional rather than enjoyable, this year's offerings surprised the panel by delivering exceptional taste and appealing flavours. Judges highlighted how these beverages successfully balanced functionality with genuine consumer appeal, setting a new standard for the category.

Kombuchas and other drinks

This year's event once again shone a spotlight on kombucha, yet revealed notable shifts compared to previous tastings. Kombucha continues to ride a wave of global popularity, bolstered by increasing consumer interest in health-conscious choices and functional beverages. This year's entrants featured significant flavour innovation, moving well beyond traditional offerings. Producers introduced novel ingredients aimed at boosting nutritional benefits, clearly reflecting consumer demand for healthier lifestyles. Furthermore, kombucha's natural low-sugar content and probiotic qualities aligned perfectly with contemporary wellness trends, facilitating its broader acceptance and increasing mainstream appeal.

In this tasting session, kombucha showcased remarkable diversity, ranging from vibrant, fruity-sweet expressions to those distinctly tart and refreshingly sour. The judges noted considerable variation in acidity levels, with some samples offering a pronounced tartness while others demonstrated a smoother, more harmonious balance. Carbonation levels were equally diverse, spanning highly effervescent brews to subtly sparkling varieties, highlighting the creative flexibility producers are now employing within this dynamic category.

The highest quality kombuchas stood out distinctly, featuring exceptionally balanced and nuanced flavour profiles. These top-tier examples achieved an impressive harmony between sweetness and acidity, coupled with enjoyable carbonation that enhanced their complexity. Clearly produced from superior ingredients and brewed meticulously, these premium kombuchas represented outstanding craftsmanship, reinforcing kombucha’s position as a sophisticated, internationally recognised beverage.

A surprising favourite among the judges was the non-alcoholic alternative drinks, and the drinks that had to be prepared, including the cordials, had great variety and spoke of the ingenuity of the producers.

Beer, Cider and Mead

Brewers from around the globe showcased innovative techniques and unique ingredients, significantly expanding the landscape of beer styles. The tasting revealed an impressive spectrum, including delicately flavoured lighter ales.

Ciders, exhibited notable diversity, with an impressive range of styles reflecting both tradition and innovation. Some entries presented delightfully sweet, fruity characteristics, offering refreshing sweetness balanced elegantly by subtle acidity. Conversely, other ciders leaned towards dry, crisp finishes marked by pronounced tartness and vibrant acidity. The cider class continues to evolve positively each year, demonstrating growing craftsmanship and increasingly sophisticated approaches from producers worldwide.

Mead was a surprising large class this year, showing great class and diversity.

Wine

This year saw a wonderful up tick in the number of wines entered, and the judges were pleasantly surprised. The wines represented a large scale of the wine spectrum, and wines from all over the world were tasted. This was only the second year that wines came to the forefront, and it is an exciting sign of things to come.

Spirits

This year’s tasting of spirits and liqueurs revealed an exceptional diversity, highlighting exciting new trends and a remarkable global representation. Gins captured particular attention, moving beyond traditional juniper-led flavours to showcase an intriguing mix of herbs, spices, and exotic botanicals. While the classic London Dry gins retained their refined simplicity, contemporary styles confidently introduced innovative elements, enhancing complexity and pushing flavour boundaries to new heights.

In the rum category, the tasting illustrated an impressive breadth of styles and profiles, reflecting the distinctive characteristics of production.

Liqueurs rounded off the tasting, each bottle expressing its unique cultural heritage and distinctive personality. The judges appreciated the balance of sweetness, alcohol strength, and nuanced flavour profiles across the category, demonstrating how producers skillfully combine traditional methods with innovative techniques. Collectively, these tastings celebrated the vibrant creativity and meticulous craftsmanship underpinning today's dynamic spirits and liqueur market.

Coffee and Tea Awards

Over the past three years, the coffee and tea industries have undergone considerable changes, heavily influenced by evolving consumer preferences, particularly the growing demand for healthier beverage choices. This shift has increased the popularity of functional teas, herbal infusions, and coffees enhanced with wellness-oriented ingredients, such as adaptogens or vitamins. Producers have responded swiftly, introducing innovative products tailored to health-conscious customers, thus creating entirely new categories within these traditionally well-defined markets.

Sustainability and ethical considerations have also prominently shaped both industries. Consumers now expect transparency regarding product sourcing, fair-trade practices, and responsible packaging. Brands and producers have embraced sustainable agriculture methods, certifications such as organic or Rainforest Alliance, and biodegradable packaging solutions. This move toward ethical responsibility has strengthened customer loyalty and positioned forward-thinking companies favourably in the competitive global marketplace.

Technological advancements and the rise of digital platforms have similarly transformed consumer engagement and distribution channels. The increased reliance on e-commerce, accelerated significantly by global disruptions, has opened new opportunities, especially for smaller, artisanal brands previously limited by traditional retail constraints. Concurrently, the popularity of sophisticated home-brewing equipment and specialty coffee machines has elevated consumer expectations, creating demand for premium-quality products designed for at-home preparation.

These combined factors, consumer wellness preferences, sustainability imperatives, and technological innovation, continue to redefine the coffee and tea industries. Producers and brands that successfully navigate these evolving influences have demonstrated resilience and adaptability, effectively positioning themselves to capitalise on emerging market opportunities.

This year’s coffee tasting provided an exciting exploration of new origins and innovative formats, highlighting the industry's evolving character. A remarkable range of single-origin coffees was presented, each distinctly communicating the terroir and story of its cultivation. Compared to previous tastings, the emphasis shifted towards diversity, with producers showcasing previously underrepresented regions, delivering unique flavours shaped by local growing conditions.

The roasting techniques were especially diverse this year, illuminating the full potential of different beans. Light roasts elegantly revealed subtle floral aromas and gentle fruit characteristics, delicately expressing the nuances of origin. Medium roasts offered impressive balance, with harmonious combinations of chocolate undertones, fruit sweetness, and smooth, rounded textures, pleasing tasters with their complexity.

Darker roasts also made a compelling impact, demonstrating the intense, earthy, and bold qualities inherent in specific coffee varietals. Judges noted how these richer profiles accentuated deeper flavours like cocoa, toasted nuts, and subtle spice, illustrating the influence of roasting style in shaping consumer experiences. Coffees cultivated at higher altitudes stood out prominently, praised for their bright acidity, crisp mouthfeel, and vibrant character.

Processing methods were another focal point, providing tasters an opportunity to appreciate the spectrum of flavours achieved through careful handling. Natural processing delivered intensely sweet, fruit-forward notes, while washed coffees provided clarity, highlighting crisp, refreshing flavours. These methods reinforced the remarkable skill and expertise of producers, emphasising how processing significantly influences the coffee’s final profile.

Perhaps most notably, entries expanded significantly beyond traditional brewed coffees this year. A surprising increase in submissions included coffee pods and milk-based coffees, reflecting changing consumer preferences for convenience and versatility. Particularly, the pod category exhibited substantial growth, with quality and flavour complexity rivaling traditionally brewed options, signalling a promising shift towards innovation and accessibility within the global coffee landscape.

Olives and Olive Oil Awards

The global olive and olive oil industry has undergone significant transformation in recent years, driven by changing consumer preferences, evolving agricultural practices, and economic shifts. Consumer demand for high-quality extra virgin olive oil continues to grow, propelled by increasing awareness of its health benefits and culinary versatility. This trend has led producers, particularly in traditional regions like Spain, Italy, and Greece, to invest heavily in quality control and advanced production techniques to maintain competitiveness in an expanding international market.

Simultaneously, newer producing countries, such as Australia, the United States, and Chile, have emerged as influential players. These countries often leverage modern agricultural technology, innovative processing methods, and robust marketing strategies to differentiate their products. As a result, the global olive oil landscape is becoming increasingly competitive, with traditional producers challenged to adapt swiftly to maintain market share and premium pricing.

Environmental challenges and climate change further complicate industry dynamics. Extreme weather events, prolonged drought, and changing seasonal patterns significantly impact olive yields, posing threats to production stability. In response, the industry is rapidly embracing sustainability practices and resilience-focused agriculture to safeguard long-term production capacity. The result is a dynamic, continuously evolving sector that balances tradition and innovation in response to global demand and environmental realities.

The olive and Olive oil tasters. From the left Benedetta Lami, Jackie Loubser and Linda Costa.

This year’s tasting of olive oil and olives offered a remarkable showcase of local production. An impressive diversity of olive oils was presented, revealing the extraordinary range in flavours, textures, and aromas achievable through different varietals, processing techniques, and regions.

The extra virgin olive oils featured distinct expressions of fruitiness, from freshly harvested green olives offering grassy, herbaceous tones to riper olives delivering mellow, fruity fragrances. Judges were particularly intrigued by oils that exhibited a harmonious balance—those that skilfully combined delicate aromas and subtle nuttiness with hints of peppery pungency. The contrasting intensity between the delicate, elegant oils and robust, assertive ones underlined producers' careful choices regarding harvest timing and extraction methods.

The influence of terroir emerged clearly in the tasting, as each olive oil reflected unique regional characteristics. Oils from cooler climates demonstrated refined, buttery textures and smooth finishes, while those from warmer regions displayed robust, pronounced bitterness and persistent, spicy aftertastes. These nuances confirmed how variations in climate, soil composition, and cultivation practices significantly influence the complexity and individuality of olive oils.

Notably, the tasting found that freshness greatly impacted overall quality. Older oils generally struggled, displaying diminished flavour intensity and occasional faults, leading to their exclusion from higher recognition. This finding reinforced the importance of timely harvesting and optimal storage conditions, emphasising freshness as a key determinant of excellence.

The olives themselves provided a complementary yet distinct experience. The tasting revealed a rich spectrum of colours, sizes, and flavours, with most entries showing commendable quality and pure, authentic characteristics. Although a few samples faced textural inconsistencies, the majority impressed judges with their firmness and appealing flavour balance, reflecting careful processing and attentive handling from orchard to table.

The judges were overwhelmed with the quality this year, praising the good complexity, balance and harmony of the products evaluated.

Charcuterie, Sausage, Dried and Other Meat Awards

The global meat and charcuterie market continues to experience significant growth, driven by evolving consumer preferences, heightened demand for artisanal products, and increasing emphasis on sustainability. Consumers worldwide now seek greater transparency, leading to stronger demand for ethically produced, sustainably sourced meats and charcuterie. Producers have responded by adopting higher welfare standards, clearer traceability measures, and environmentally friendly packaging solutions. Additionally, premiumisation has driven innovation, with producers introducing artisanal products featuring unique flavour combinations, heritage breeds, and specialised curing methods.

Health-conscious and plant-based trends have also influenced traditional meat markets, compelling producers to offer lower-fat, reduced-sodium charcuterie alternatives. Many brands now focus on developing healthier, nitrate-free, or minimally processed meat products, aiming to attract a broader consumer base. Innovative preservation techniques, such as natural fermentations and advanced ageing processes, have enhanced flavours and extended shelf life. Overall, the global meat and charcuterie market remains dynamic, reflecting evolving consumer preferences and ongoing innovation.

Charcuterie, cooked and uncooked sausages, patties, bacon and other meat products in a wide variety of styles were tasted, and the quality and diversity were evident.

Cured Meat

This year's tasting event provided a remarkable display of global charcuterie craftsmanship, highlighting distinctive products not previously showcased. Attendees were introduced to an intriguing assortment of cured meats, each narrating a distinct story rooted deeply in regional traditions. Delicately air-dried hams offered nuanced profiles, their subtle textures carefully achieved through patient maturation, while meticulously smoked meats delivered robust, intensely savoury experiences. This diversity underscored the evolving artistry in meat preservation, revealing how producers skillfully blend heritage practices with contemporary innovation to enhance flavour and texture.

A notable highlight was the impressive variety of artisanal salamis and speciality cured sausages, which captivated tasters with their complexity. Judges remarked on the nuanced interplay of carefully chosen spices, demonstrating exceptional precision in seasoning and ageing techniques. Some varieties boasted delicate notes of fennel, garlic, or pepper, while others stood out with deeper, earthier spice blends and bold, lingering finishes. Overall, the event provided a comprehensive insight into charcuterie, celebrating producers who masterfully balance tradition and creativity to create products of remarkable distinction. The result was an inspiring showcase of culinary expertise, reflecting significant advancement in both quality and innovation compared to previous years.

Bacon

At this year's tasting event, bacon emerged as a particularly dynamic category, reflecting a vibrant range of international styles and culinary creativity. Producers from diverse regions presented bacon showcasing intriguing combinations of flavours, moving beyond conventional recipes to incorporate innovative seasonings. Samples ranged from delicately sweet, maple-infused varieties that brought forward caramelised notes, to boldly seasoned, spicy alternatives, demonstrating bacon's impressive adaptability across various cuisines and culinary traditions.

Significantly, the event highlighted distinctive approaches to curing and smoking techniques. Tasters noted marked differences between smoked and unsmoked products, influenced by the choice of wood and duration of smoking. Traditional hardwoods imparted deep, savoury notes and rich aromas, while lighter woods produced subtler flavours. Moreover, dry-cured bacons offered firm textures and intensified seasoning, contrasting with wet-cured options that delivered a softer bite and milder flavour. Overall, the event celebrated the evolving craftsmanship of bacon producers globally, underscoring innovative developments that continue to redefine bacon’s culinary appeal.

Sausages

This year's sausage tasting revealed an impressive variety of products, demonstrating significant developments and fresh interpretations compared to previous events. Judges sampled sausages reflecting culinary traditions from diverse regions around the globe, noting unique flavour combinations and inventive approaches. Fresh sausages stood out prominently, with innovative ingredient pairings such as herbs, spices, and even fruits, complementing traditional pork-based recipes. Both cured and fresh varieties were featured, highlighting producers' creativity and mastery in balancing traditional recipes with contemporary tastes.

Notably, preparation and preservation methods varied extensively, creating a broad spectrum of textures and flavour profiles. Grilled sausages charmed tasters with smoky undertones, juicy textures, and distinctive seasoning blends, while gently cured varieties offered deeper, more concentrated flavours with nuanced complexity. The range from mildly spiced to boldly flavoured sausages further illustrated the global scope and cultural diversity inherent within sausage-making traditions. Overall, the tasting event provided a vibrant celebration of international culinary expertise and innovation in sausage production.

Other meats that had to be prepared

At this year's event, the tasting showcased an exciting new variety of expertly crafted meat products, distinctively different from previous years. Judges sampled succulent pork ribs, carefully shaped hamburger patties, and tender, slow-cooked specialities, each demonstrating exceptional culinary skill and flavour innovation.

The diversity extended to beautifully seasoned cuts, reflecting global culinary influences and creative approaches to preparation. Overall, the range highlighted the producers’ dedication to meticulous seasoning, precise cooking methods, and ingredient selection, resulting in an impressive array of products that clearly illustrated the evolving creativity and craftsmanship within the meat industry.

Convenience Food

This year's tasting event showcased an exciting variety of convenient culinary options, significantly distinct from previous events, with an emphasis on innovative flavour combinations and enhanced freshness. Judges sampled an array of gourmet frozen meals, premium microwavable snacks, and creatively prepared heat-and-eat specialities. Many items displayed elevated culinary sophistication, blending quality ingredients with thoughtful preparation, resulting in products that were both delicious and convenient for consumers.

The diverse selection featured international cuisines, ranging from street-food inspired dishes to gourmet-style frozen meals and snacks. Notably, producers emphasised freshness and authenticity, delivering convenience without compromising on quality or flavour complexity. Highlights included creatively seasoned heat-and-eat snacks, meals inspired by global recipes, and carefully packaged dishes designed to preserve freshness and nutritional integrity. The tasting underlined a growing consumer preference for convenience foods that blend ease-of-preparation with genuine culinary enjoyment, reflecting evolving dining habits and the increasing global demand for high-quality, readily accessible food products.

This event is just starting to scratch the surface when it comes to this category, but there were some remarkable entries. The meat alternatives surprised the judges, giving them a possible glimpse into the future.

Dairy Awards

The global dairy industry continues to experience substantial transformation driven by shifting consumer preferences, technological advancements, and evolving dietary trends. Demand for healthier, natural, and sustainably sourced dairy products has increased significantly, prompting producers to introduce organic and grass-fed ranges. Additionally, consumers are seeking transparency about farming practices, animal welfare standards, and environmental impact, reshaping production methods across major dairy markets.

Technological innovation is another key driver reshaping the industry, particularly in processing and product development. New dairy products incorporating probiotics, reduced lactose content, and fortified nutritional profiles are growing in popularity. Furthermore, innovations in packaging and processing techniques, such as ultra-filtration and high-pressure pasteurisation, have improved shelf-life, product quality, and distribution capabilities, enabling dairy companies to reach broader global markets.

Simultaneously, the rise of plant-based alternatives has pushed traditional dairy producers to adapt. In response, dairy brands are increasingly investing in lactose-free, protein-enriched, or probiotic-enhanced products to retain consumers who seek functional benefits. The resulting landscape is highly dynamic, characterised by constant innovation and fierce competition, as companies strive to balance traditional offerings with modern consumer demands for nutrition, convenience, and environmental sustainability

This was the fifth year that dairy products were evaluated. Entrants ranged from very artisanal and small to big producers. The event was open to both dairy products, and non-dairy alternatives.

A great variety of unripened cheeses were entered, ranging from Fior de Latte and Marscapone to Buratta and Bocconcini. The judges were impressed with the skills exhibited by the producers and the quality of the products. The ripened cheeses also impressed, with the skill of the cheese makers very evident.

There were halloumi skewers, yogurt, butter and gelatos to enjoy and savour.

Of all the categories, the dairy category was probably the most competitive, with the highest average quality of all the categories.

Condiment and Sauce Awards

Over the past three years, the global condiments and sauces industry has witnessed notable shifts, driven by changing consumer tastes and a growing appetite for bold flavours. Demand for spicy and ethnic sauces has surged, with consumers increasingly exploring flavours inspired by Asian, Latin American, and Middle Eastern cuisines.

Health-conscious consumers are also influencing market dynamics, prompting producers to innovate with reduced-sugar, lower-sodium, and natural ingredients. Organic, gluten-free, and vegan sauces have gained significant traction, appealing to consumers who prioritise wellness without compromising taste.

Sustainability and ethical sourcing have become key trends shaping the industry. Brands are actively promoting transparency in ingredient sourcing, eco-friendly packaging, and responsible production practices, responding to consumer demands for accountability.

Digitalisation and e-commerce growth have significantly changed distribution channels, allowing small and artisanal producers to enter global markets. This has diversified offerings, introducing consumers worldwide to niche and regional sauces, further enriching the global culinary landscape.

The Condiment and Sauce entries varied greatly, with Chilli-based sauces having the highest number of entries per class. The judges were surprised by the producer's focus on depth of flavour, rather than just focusing on heat.

This year’s condiment tasting event presented an exciting selection, distinctively different from previous tastings, highlighting innovation and a fresh exploration of flavour combinations. While spicy sauces continued to captivate attendees, the event introduced unique pepper blends and unexpected ingredients, creating new layers of complexity. From zesty peri-peri blends to subtly spiced jalapeño relishes, producers creatively balanced heat with bold aromatics, showcasing culinary craftsmanship.

The tasting also explored condiments beyond heat, placing greater emphasis on regional specialities and diverse culinary influences. Standouts included tangy, herb-infused mayonnaises, richly flavoured country-specific sauces, and unique sweet-savoury pairings such as fruit-based chutneys. These selections highlighted global cultural expressions, demonstrating producers' abilities to incorporate tradition and innovation effectively.

Overall, the event celebrated the dynamic evolution of condiments, underscoring their essential role in enhancing culinary experiences. Attendees experienced how condiments can elevate dishes, balancing sweetness, acidity, and heat to transform simple foods into memorable and sophisticated meals.

Some individual specialized sauces stood out, while some meat sauces strongly came to the fore.

Preserves, spreads, honey and syrup awards

This year’s preserves tasting revealed an exciting selection of high-quality products, showcasing both tradition and innovation. While classic recipes evoked nostalgia, modern interpretations brought bold new flavours and refined techniques, elevating this often-overlooked category to new heights.

Judges noted how exceptional craftsmanship and ingredient quality transformed simple preserves into standout creations. From delicately balanced fruit spreads to richly textured chutneys, the tasting highlighted products that exceeded expectations, proving that preserves remain a treasured and evolving part of the culinary world.

We were delighted to have some excellent examples, some received from the other side of the world. In particular, there were stellar examples of preserves from Hawaii, and superb honey from South Africa.

Baked Goods and confectionary

This year saw a great variety of entries ranging from Stroopwafels, to buns, and from Gummies to fudge. The judges had a royal time judging the entries.

Spices and herbs

This year’s tasting event showcased an impressive variety of spices, with an exciting mix of bold and inventive flavours. Judges were particularly impressed by unique blends that elevated familiar ingredients, bringing depth and complexity to the competition.

Standout entries included avocado spice, rich and smoky braai blends, and expertly crafted lamb rubs. These selections demonstrated innovation while honouring traditional seasoning techniques, making this year’s spice category one of the most dynamic yet.

Final conclusions

This year’s prestigious food and drinks event surpassed expectations, drawing an extraordinary international response and celebrating the brilliance of producers worldwide. The dedication and creativity on display were truly inspiring, with every participant bringing something unique to the table. Our sincere gratitude goes to the hardworking teams behind the scenes and the visionary artisans whose passion made this event a resounding success.

The standard of entries this year reflected an industry in full momentum, with producers demonstrating not only exceptional craftsmanship but also a bold, forward-thinking approach. From time-honoured traditions to groundbreaking innovations, the diversity of products showcased a commitment to pushing boundaries and shaping the future of food and drink. This year’s entries proved that producers are more determined than ever to take control of their craft and elevate their offerings to new heights.

Reflecting on this year’s competition, it is clear that the landscape of food and drink continues to evolve at an exhilarating pace. With daring new concepts, refined techniques, and a fearless spirit of experimentation, producers challenged expectations and redefined excellence. Their relentless pursuit of innovation and quality is driving the industry forward, setting new benchmarks and ensuring that the future of food and drink is brighter than ever.

2025 Judges

We would like to thank the companies who entered, the staff who made this event possible, and our partners:

• Acqua Panna
• BakerSA
• ButcherSA
• Crystal Direct
• DHL
• Equipment Café
• Hario
• Mahlkönig
• MM Canals
• RX Olive Oil Closures
• S.Pellegrino
• Sowing and Reaping
• Theron du Plessis Chartered Accountants
• Ultimate Water

The dates for The Aurora International Taste Challenge 2026 will be announced in February 2026.      

For any enquiries, visit www.aurorachallenge.com, or email hello@aurorachallenge.com

Results of the 2025 event

FRDM Roasters co. is the only official coffee roastery in South Africa, and after winning several awards during the 2023 AITC event, we were keen to know more about this unique coffee roastery.

Please tell us about some of the unique features of your company.

FRDM Roasters co. is the only official Wood fired Coffee Roastery in RSA, yes you read it correctly, Wood fired Coffee Roasting, and it's not on an open fire. It works on a sophisticated roasting system combining technology, green energy and a whole lot of science. The first question we get is one of consistency, but that is where science comes in, together with great coffee suppliers and a lot of focus.

What do you think are some of the unique products you have?

Our single origin Uganda Rwenzori Mountain Natural that just won double gold, is a super interesting coffee, one with fruity yet deep African notes. Think rose-petal Turkish delight with dark chocolate, this is how one customer explained it. For us, it's the perfect balance between acidity, body and flavour. “Words don't describe good coffee, taste does… ha ha”

What do you think is your distinct advantage or reason for your success?

Our success is rooted in our passion to always try and better our outcome. Understanding and learning enough about the “Greens” you use, helps plenty when approaching the roast.

Then, obviously the biggest contributing factor is that we only use Olive Wood from the Lovely De Hoop Farm situated in Paarl, Western Cape, South Africa that is 100% organic.

What is the consumer demographic of your products, and what feedback are you getting?

Our consumers are literally spread across South Africa, Africa and even further abroad. It is a mix between coffee connoisseurs up to the average every day easy coffee drinker. What we have seen in the last 5 years is that once a client starts using Freedom coffee, they stick. So we must be doing something right.

How do you see your company or product on the global stage?

We are definitely ready and more than able to compete on the global stage, and competitions like the Aurora International Tasting Awards, help brands like ourselves proof just that.

In what countries can your products be found?

South Africa, Namibia, the United States (on request), and Dubai (on request).

Please tell us if you have any innovations in the pipeline for the future.

We are currently exploring the world of high-quality limited Decaf, and also introducing new single origins in our range of coffees.

Contact details:

Contact person: Vicus Kruger

Email Address: info@freedomcoffee.co.za

Contact Number: (+27)82 929 7163

Website: https://www.freedomcoffee.co.za

Facebook: https://web.facebook.com/freedomcoffeesa

Instagram: https://www.instagram.com/freedomcoffeeza/

L.A. FARMS has a unique story, unique products and a unique location, and we were keen to learn more about this award-winning company.

Please tell us when your company was founded and some of its history?

Our Founder, AK Peer invested in a strip of farmland in the late 1990s on the Cape West Coast. Since then, we have added to the land and acquired more land over the last 3 decades.

Located on the West Coast between St. Helena Bay and Velddrif, our family-owned farm lies on the coast of nine bays with a very rich natural flora and fauna of fynbos and birdlife.

What started as a weekend escape from the city gradually developed through the introduction of livestock, an organic vegetable garden and an abundant fruit orchard. More and more, our family found ourselves living from the land; eating meat from the cattle and sheep that grazed freely. We realized that by having access to fresh sea air and a unique diet of natural fynbos, the meat from our animals was different.

Please tell us about some of the unique features of your company.

We’re family owned and live off the land ourselves.

We practice Sustainable farming practices which have always made sense to us – we believe that by leaning into regenerative farming practices, we place substantially less pressure on the environment, raise less stress-free and better-quality livestock, and can create an ethical, truly circular farming ecosystem.

Furthermore, we take our custodianship of this unique piece of West Coast land seriously. With every season and every diverse crop that grows in the soil where our cattle graze, we know we are laying down deep roots for future generations to appreciate and enjoy.

What do you think are some of the unique products you have?

Our Wagyu Pastrami is unique. We also have 100% halaal (free of any pork) Italian Salami, and make our own bone broth, which we sell fresh (not frozen), as well as wagyu tallow, for cooking. All these products are unique, not only on their make-up, but also from their origin on the Cape West Coast.

Please tell us what is unique about your production/manufacturing process, and your philosophy around this.

We believe in carrying the principles of a holistic, wholesome approach to life throughout our offering. Regenerative practice extends beyond our farming methods; we have a zero-waste mandate that is implemented across the butchery, our products and our packaging.

We use most of the carcass to utilize the bone and fat of the animal to make tallow, bone broth, and stock.

What do you think is your distinct advantage or reason for your success?

We are the only farm on the Planet that is based on the coast, farms regeneratively with Grass-Fed Angus, Free-Range Lamb and Certified Wagyu as well as Non-GMO crops including wheat used in our Stone Ground flour and other crops.

We own the entire process from our FARM to our customers’ tables, bar the abattoir.

What is the consumer demographic of your products, and what feedback are you getting?

We are certified Halaal and thus have a large Muslim client base. We also appeal to the healthy conscious living, and high-end consumer, seeking high-quality foods with good nutrients.

In what countries can your products be found?

Currently, our focus is on the local SA market.

Please tell us if you have any innovations in the pipeline for the future.

We are constantly developing and testing new products in the market. We have recently opened our retail butchery, deli and eatery in Green Point with the aim of providing our customers with a healthy alternative to eating and living, and we serve seasonal food from our farm produce to our customers.

Contact details:

Contact person: Harun Moreira

Email Address: harun@lafarms.co.za

Contact Number: (+27)84 5225816

Website: https://www.lafarms.co.za

Facebook: https://www.facebook.com/LAFarmsButcher/

Instagram: https://www.instagram.com/la_farms

Wicked Coffee were awarded a Gold award for their Wicked Diablo Coffee, at the 2023 awards, and we wanted to know what makes this dynamic company tick.

Please tell us when your company was founded and some of its history?

Coffee Solutions was founded in 2004 when we initially started in the coffee industry with a single client that was looking for an outsourced hot beverage and vending operator. Once we started with that client, we expanded our offering over the years to add fresh milk equipment solutions and then also started importing our own coffee vending machines from Italy. We then partnered with a roastery to help develop and roast our own recipes of coffee beans to sell to the clients that were purchasing their coffee machines from us. Once this had grown to a decent size, we had the opportunity to purchase a complete roastery in Montague Gardens in 2017 and also slowly stated entering the hospitality sector as well. Once we started on this journey, we started labelling our coffee “Wicked” with a catchphrase of Wicked.Good.Coffee.

Please tell us about some of the unique features of your company.

Coffee means different things to people and there is an incredible range which is available to the market in South Africa, which also means that everybody doesn’t necessarily enjoy the same taste profile. We roast coffee that we enjoy drinking, and a central tenet of that philosophy is we want to try and have our customers look forward to the next cup of coffee. Therefore, we generally would like to develop roasts and blends which can be enjoyed through different brewing methods but are always rich and satisfying with a touch of sweetness and without bitterness. We also try to develop our coffees in a way that the man on the street can enjoy them without needing extremely expensive equipment and without being a trained barista.

What do you think are some of the unique products you have?

We LOVE our Diablo blend! We enjoy all the coffees which we roast, and we are proud of all of them, but it's always a great day when we put the Diablo back in the Grinder. Furthermore, we are also proud of our hot chocolate powder that we blend and mix ourselves. Our Luxury chocolate is aimed at coffee shops with a pretty high cocoa content to provide an upmarket bitter-sweet flavour profile and then our Deluxe Chocolate powders can be used through vending machines as well, just by mixing in hot water.

Please tell us what is unique about your production/manufacturing process, and your philosophy around this.

Our fluid bed roaster, which is imported from America, provides an excellent ability to repeat the same profile when roasting batches of coffee and provides a very clean taste profile. It means that the coffee we roast is consistent from a roasting and production point of view, from there we depend on our green bean suppliers to provide us with coffees that have consistent characteristics and are of the best quality possible.

What do you think is your distinct advantage or reason for your success?

We love what we do and the products that we produce, and a great day is whenever someone tastes your coffee and smiles or is enthusiastic about what you have given them. We genuinely try to satisfy the customer’s needs and wants, but should we be unable to provide something then we would rather point them in the correct direction rather than trying to force something on them which doesn't fit, just to make a sale. Furthermore, we try and develop our products in such a way that we first look at the sensation that we want to achieve on tasting the product, then we work our way backwards until we achieve that.

In what countries can your products be found?

South Africa.

Please tell us if you have any innovations in the pipeline for the future.

We would like to keep developing some ideas that we have for some other flavour profiles that appeal to our tastes, as well as to extend our range of powdered products.

Contact details:

Contact person: Jason Kuhn

Email Address: jason@coffeesolutions.co.za

Contact Number: (+27)21 745 2888

Website: https://www.coffeesolutions.co.za

Facebook: https://www.facebook.com/CoffeeSolutionsCapeTown

Dragon's Keeper gin has been making strong inroads into the South African gin scene, and they have been winning quite a few awards lately. We were curious to learn more about this remarkable company, which is setting new standards in the spirits' industry.

Please tell us when your company was founded and some of its history?

Gincident.co.za and Dragon’s Keeper gin was founded in the latter months of 2019. We recognised the need for an online liquor store and quality gin, so we decided to throw caution to the wind and Gincident was born.
While we have an array of alcoholic beverages for consumers to enjoy, our passion is gin, and our pride and joy is the multi-award-winning Dragon’s Keeper Psidium and Aurum gin which brings the West and East together.

Please tell us about some of the unique features of your company.

Gincident.co.za delivers liquor straight to your door nationwide within 1 to 2 business days and has over 2000 different liquors to choose from.

Dragon’s Keeper Psidium gin is a, 7 Award-winning gin, while our Dragon’s Keeper Aurum gin has already received 3 awards within the first couple of months of its launch.

What do you think are some of the unique products you have?

Gincident.co.za offers the best boba balls in the country, which brings out the best flavours when added to your chosen liquor.

We also sell dehydrated fruit and all other gin garnishes, that are available on Gincident.co.za.

Gincident.co.za has all the products, ingredients and equipment you will need to become the best mixologist or entertainer in South Africa.

Dragon’s Keeper gin is the most versatile spirit and just like the majestic creature that gives it its name, Dragon’s Keeper gin is fierce, fearless and powerful.

You can drink it neat, with a mixer, or make delicious cocktails.

Please tell us what is unique about your production/manufacturing process, and your philosophy around this.

The Dragon’s Keeper Psidium gin has a flavour combination of white guava, coriander, ginger, and liquorice with the distinctive African tastes of Rooibos, buchu and Eastern Cape citrus. This variant brings the East and West together to form the perfect partnership.

The Dragon’s Keeper Aurum gin has a flavour combination of Piemonte Juniper berries, Cape fynbos honey with a zest of organic lime.

What do you think is your distinct advantage or reason for your success?

Gincident.co.za achieved high success due to its quality products, fast delivery service, excellent customer service and by focusing on each customer’s needs and wants.

Dragon’s Keeper gin has reached new heights with the Psidium variant receiving 7 Gin awards internationally while the Aurum variant has already received quite a few.

What is the consumer demographic of your products, and what feedback are you getting?

Our target market ranges from 18 years – 70 years with over 2000 products to choose from. Gincident offers something for everyone, no matter your taste.

Dragon’s Keeper gin has been manufactured in such a way that it can be enjoyed by everyone. Even if you are not a fan of gin, one sip of our quality gin, and you’ll be hooked.

How do you see your company or product on the global stage?

Dragon’s Keeper gin and Gincident is currently only operating in South Africa, but one never knows what the future may hold.

In what countries can your products be found?

Dragon’s Keeper gin is exclusively available on Gincicent.co.za and in South Africa.

Please tell us if you have any innovations in the pipeline for the future.

As an award-winning gin, Dragon’s Keeper will continue to make a mark in the world of spirits, so let’s see what the future holds!

What do you love most about gin?

It's the most versatile spirit. You can drink it neat, with a mixer, or make delicious cocktails. Not in the mood for a plain drink? Then you can spice things up with infusions or a flavoured tonic. It really is the best spirit because it extracts the organic flavour of each ingredient to ensure a top-quality product.

Why gin?

A gin can be whatever you want it to be. It can be a relaxing drink, a party buzzer or the spirit to spike cakes and treats with.

What’s the next step for Dragon’s Keeper?

As an award-winning gin, Dragon’s Keeper will continue to make a mark in the world of spirits, so let’s see what the future holds!

What is the best way to enjoy your gin?

The flavours of our gins are intricate, that's why we have serving suggestions. The Dragon’s Keeper Psidium gin has a flavour combination of white guava, coriander, ginger, and liquorice with the distinctive African tastes of Rooibos, buchu and Eastern Cape citrus. The Psidium is best served with a teaspoon of Passion fruit bobas and Fever-Tree Mediterranean tonic, and a slice of dehydrated orange for garnish. We also have cocktail recipes available on our website. The Dragon’s Keeper Aurum gin has flavours of Honey and Lime and is served with a teaspoon of Lemon.

What was the inspiration behind the flavours, and what makes Dragon’s Keeper Gin different from the rest?

We brought East and West together in a gin. THE EAST MEETS AFRICA IN ONE SPECIAL GIN Distilled using real juniper berries – as all good gins are – and infused with Asian guava, ginger, buchu and Rooibos, bringing together Africa and the East in a passionate burst of flavour, Dragon’s Keeper is an elegant, robust drink with a herby hint and a smooth finish.

Contact details:

Contact person: Ilani Erasmus

Email Address: info@gincident.co.za and info@dragonskeeper.com

Contact Number: (+27)72 132 7056

Website: https://www.gincident.co.za & http://www.dragonskeeper.com

Facebook: https://www.facebook.com/gincident/ and https://www.facebook.com/dragonskeepergin/

Instagram: https://www.instagram.com/gincident.co.za & http://instagram.com/dragonskeepergin

De Rustica Estate is well known for its world - renowned olive oil. Their stylish label always stands out in a crowd.  We were curious to learn more about this remarkable company, which is setting the benchmark in the SA olive oil industry.

Please tell us when your company was founded and some of its history?

De Rustica Estates was established by Mr. Rob Still, a successful mining entrepreneur, shortly after his 50th birthday. His vision was to uplift and make a meaningful contribution, driven by a passion for creating something uniquely South African. Inspired by his love for trees and a deep fondness for olive oil, Mr. Still drew on his memories of accompanying his landscape gardener mother, Beth Still, to various gardens in Johannesburg during his childhood.

Through thorough research and soil analysis, it was revealed that the Klein Karoo region, with its cold winters and warm summers, was the ideal environment for his olive trees. The final choice was De Rust, nestled beneath the Swartberg Mountain, where pure water flows down the slopes. This location offered the perfect canvas for his endeavour, combining his knowledge of trees, his passion for olive oil, and a commitment to crafting something exceptional.

Please tell us about some of the unique features of your company.

The area, in which De Rustica is situated, lends itself to quality olive oil production. Good, clean, fresh water comes from the Swartberg mountains, which is our catchment area. The catchment area is also situated within an Eco reserve with no human developments and associated environmental impact. Water, through the Nels River, is moved via gravity over a distance of approximately 12kms, covering De Rustica’s irrigation needs.
Cold, rainy winters and warm summers contribute to the ideal terroir for growing olives and producing world acclaimed extra virgin olive oil.

What do you think are some of the unique products you have?

First and foremost, we produce and present quality EVOO as a final product. Associated with our EVOO, we provide education and an olive experience through our Showroom, olive-tours, olive-tastings and food-pairing. Other offerings through the Showroom include sales and a daily menu.

On our extensive sheep-operation, we provide a half lamb-in-a-box for sale through our own abattoir on De Rustica Estates. This is also available at our De Rustica Showroom and is a favourite for those searching for “farm-to-fork”, pre-packed and vacuum sealed lamb.

De Rustica also provides guest accommodation through Asher Stable Stay, which provides a real farm-feel and countryside experience.

Please tell us what is unique about your production/manufacturing process, and your philosophy around this.

De Rustica’s uniqueness can be found in our push for progress and growth in all aspects of the operation.  The constant search for better cultivars, adapting farming practices to changing environments, and anticipating future needs is relevant not only to nature, but also to our market and socio-economic conditions within which we function. Although we are striving for perfection, we realise that progress can only be achieved through moments and periods of imperfection.

This philosophy ensures our production process remains agile and well-prepared.

What do you think is your distinct advantage or reason for your success?

De Rustica’s value system, heavily based on quality at all cost. This allows us to be small, yet also large in the range of our offerings, especially in terms of a farming operation in the Little-Karoo. This value system is represented in every product presented by De Rustica.

How do you see your company or product on the global stage?

De Rustica will never be able to compete globally in terms of volume. However, we are competing globally in terms of our superior quality. That is the market-segment that we are positioning ourselves in, supported by being voted “Best in the World” for our Coratina, at the 2023 international EVOOLEUM Awards in Spain.

In what countries can your products be found?

South Africa and USA.

Please tell us if you have any innovations in the pipeline for the future.

We prioritize proven success before communicating innovations. Our focus is on environmentally friendly solutions and expanding offerings to meet the needs of the growing market interested in De Rustica and its offerings.

Contact details:

Contact person: Precilla Steenkamp

Email Address: precilla@derustica.co.za

Contact Number: (+27)82 557 1757 / (+27) 44 241 2177

Website: https://www.derustica.co.za

Facebook: https://www.facebook.com/derustica/

Instagram: https://www.instagram.com/derusticaolive/

Kefir is a product that is slowly making inroads, and it is something that many people were not even aware of a few years back. We were eager to learn more from the award winning masters, and did an interview with NuMeSa.

Please tell us when your company was founded and some of its history?

NuMeSA started out as Numesa in 2014. In 2017, we became a Pty. Founder, Bronwen del Paggio got into gut health because her daughter was struggling with IBS, a gut condition which causes pain and bloating. Once she saw the difference that kefir made to her daughters' health, she carried on learning and eventually decided to make it her business to help as many others as possible.

Please tell us about some of the unique features of your company.

We make the largest range of kefir in SA. We do milk, water, goat and coconut milk kefir. Furthermore, we also do kefir dips, yoghurt and gut powders all with kefir.  We are one of the few commercially available kefir’s that are made authentically using live kefir cultures, known as kefir grains. These cultures/grains ensure that all our kefir has the maximum number of probiotic strains available. All our kefir is made in small batches. Our milk kefir takes 3 days to prepare, and our water kefir takes 6 days to prepare using the traditional fermentation methods.

What do you think are some of the unique products you have?

All our products are alive because of the kefir grains. They will keep fermenting if cold chain is broken.

Please tell us what is unique about your production/manufacturing process, and your philosophy around this.

Many commercially made kefir’s use a powder starter culture. This makes production quick and easy to make, but it means they don’t have the probiotic strain diversity found in our products. We have opted for the age-old traditional process of using live kefir cultures/grains so that we can produce a top quality kefir with multi-strain probiotics. The more strains of beneficial bacteria we can get, the better.

What do you think is your distinct advantage or reason for your success?

Our products work. They help people rebalance and heal their tummies. More people than ever are suffering from health issues which start in their gut because of an imbalance in the gut bacteria. These friendly gut bacteria are our best friends and help us with more than just digestion. They also make vital neurotransmitters like serotonin, prevent allergies, keep us regular, protect the lining of the gut and more. The feedback we get from our customers inspires us to keep making live authentic kefir.

What is the consumer demographic of your products, and what feedback are you getting?

We are available in 70 stores in Johannesburg and Pretoria including health shops, deli’s, Spar’s, fruit & veg shops and online – www.numesa.co.za. We have also recently expanded into Cape Town and have a few stores in KZN.

How do you see your company or product on the global stage?

Our products can’t be exported due to cold chain requirements.

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Please tell us if you have any innovations in the pipeline for the future.

We have just launched our kefir dips and spreads. Roasted red pepper and Garlic.

NuMeSA is part of the Gut Health Association of South Africa. We are passionate about gut health and seeing people healed. The gut and the gut brain connection are trending in the wellness space as we learn about the importance of a balance gut microbiome and the consequences when the balance is upset.

Kefir can be used with antibiotics instead of over the counter probiotics. 100ml’s of kefir is sufficient as a probiotic supplement.

Contact details:

Contact person: Bronwen del Paggio

Email Address: info@numesa.co.za

Contact Number: +27 (0)82 854 5641

Website: https://www.numesa.co.za

Facebook: https://www.facebook.com/numesakefir

Instagram: https://www.instagram.com/numesakefir

Min Min Kombucha is a new Kombucha producer from Taiwan with some beautiful, innovative kombucha products. We were curious to learn more about these entrepreneurs.

Please tell us when your company was founded and some of its history?

Min Min Kombucha, established in 2020, embarked on a journey guided by the ethos of "Mind in Nature”, a sentiment that gains further depth as it forms the abbreviation M.I.N, echoing our brand's identity. Our focus has been on crafting sustainable, artisanal speciality Kombucha with original tea recipes that encapsulate Taiwan's diverse terroir.

Min Min Kombucha pioneers "Mindful Fermentation" in Taiwan, with over 300 hours of artisanal in-bottle fermentation using organic, eco-friendly ingredients. Furthermore, we have introduced unique innovations to Taiwan's Kombucha landscape, including edible flower fermentation Kombucha using locally sourced ingredients. Additionally, we have pioneered the development of the country's inaugural Kombucha based on traditional Eastern herbal recipes, highlighted by our acclaimed Nourishing Rose Longan Kombucha.

Our premium pricing in Taiwan mirrors our unwavering commitment to delivering top-tier quality and innovative value within the competitive Kombucha market. Besides, our collaborations with esteemed high-end retailers and restaurants in Taiwan, renowned for their commitment to quality, refinement, and sustainable sourcing, seamlessly align with our sustainability initiatives. These efforts intricately tie into the United Nations Sustainable Development Goals (SDGs) and the principles of environmental, social, and governance (ESG) practices, encompassing both our production processes and packaging strategies.

Since its very inception, Min Min Kombucha has consistently captivated the attention of the media, garnering extensive interviews and comprehensive coverage. Acknowledged graciously, our brand has been featured in in-depth interviews in distinguished platforms such as Taipei Quarterly by Taipei City Government. Taipei Quarterly by Taipei City Government, TNL (The News Lens) Critical Reviews Network - recognized as the most professional online media platform in Asia, and highlighted in CommonWealth Magazine - the largest and most esteemed media group in Taiwan. Furthermore, Min Min Kombucha has the privilege of being the sole Kombucha brewer interviewed by Taiwan's premier news media entity, United Daily News.

Please tell us about some of the unique features of your company.

Min Min Kombucha strives to emerge as a premier global sustainable artisanal speciality kombucha brand, encapsulating the essence of mindful nutrition, indulgence, and sustainability.

Crafted with care and expertise, our speciality Kombucha is a humble tribute to the authentic tea recipes that capture Taiwan's terroir. Guided by accredited dietitians, we carefully select local, organic ingredients. Our one-of-a-kind "Mindful Fermentation" not only preserves the integrity of the ingredients but also enriches the Kombucha with an array of diverse nutrients, reminiscent of their natural state. Our dedication to eco-friendly production and packaging is in alignment with global sustainability goals.

Mindful Nutrition: Our Kombucha is artisanally crafted with premium, local, seasonal, and 100% organic / eco-friendly ingredients that are cultivated sustainably, devoid of unnecessary additives and artificial carbonation, and meticulously curated by our dietitians to ensure optimal nutritional balance.

Mindful Indulgence: Through our "Mindful Fermentation" process spanning over 300 hours of artisanal in-bottle fermentation, we retain the integrity of whole-food ingredients, thereby enhancing flavours and aromas. Our tea recipes are a testament to Taiwan's terroir, thoughtfully curated by officially certified tea specialists. We select unique teas from premium sources, including the apex of organic tea in Taiwan, cultivated using natural methods across various regions.

Mindful Sustainable Practices: Our dedication to sustainability is eloquently showcased in our plastic-free practices, both in the production process and in our packaging choices that align closely with the United Nations Sustainable Development Goals (SDGs) and uphold sustainable Environmental, Social, and Governance (ESG) standards.

Furthermore, we carefully select Taiwanese glass manufacturers, in line with our ethos of supporting local industries. Our dedication to recycling and bottle reuse not only fosters stronger local community ties, but also aligns with our commitment to sustainability. Notably, our use of glass bottles boasts a recycling rate of over 50%, contributing further to waste reduction and carbon reduction efforts.

What do you think are some of the unique products you have?

• Vigor Nourishing Rose Longan Kombucha / 2023 World Silver Award Edition

Being Min Min Kombucha's flagship creation, we are delighted that it clinched the esteemed Aurora International Taste Challenge Silver Award in 2023. This unique fusion features handpicked organic black tea leaves of Taiwan's Yilan County, combined with rare Taiwanese organic rose petals, naturally wood-smoked longan, sweet goji berries, and Matsu Island hibiscus flowers. Together, they harmoniously fermented to create a captivating multifaceted profile with a subtle smoky depth and alluring woody notes.

• Zero-Carbon Qingxin Oolong Kombucha

Artisanally crafted from Taiwan's first carbon-neutral certified high mountain Oolong Tea, sourced from Chi-Lai Mountain at 1800 m elevation, our Kombucha promotes sustainable dietary practices. Its clean, refreshing profile and lingering aroma make it an ideal pairing for slightly richer dishes.

• Mountain Honey Black Tea Kombucha

Thoughtfully chosen from the pristine waters of Yilan County, we intricately blend organic, hand-picked Honey Black Tea with Nantou County's indigenous Lao Cong Shan Tea in a harmonious proportion, crafting the exquisite Mountain Honey Black Tea Kombucha.

Please tell us what is unique about your production/manufacturing process, and your philosophy around this.

Each sip of Min Min Kombucha embodies Mindful Fermentation, a meticulous process encompassing 21 steps and over 300 hours of in-bottle fermentation across 3 temperature stages to achieve optimal balance.

Through Mindful Fermentation, we uphold the integrity of whole-food ingredients, enriching flavours and aromas. This approach exemplifies our dedication to excellence, diverging from swift, commercial and concentrated juice-based methods that often involve artificial carbonation and added sugars.

We prioritize the use of organic, eco-friendly ingredients, enabling us to create a low-carbon fermentation process that conserves energy and harnesses the advantages of Taiwan's subtropical climate. This approach enriches both nutrition and aroma while fostering local farming communities.

What do you think is your distinct advantage or reason for your success?

Our journey's achievements are grounded in Min Min Kombucha's distinct identity and our devotion to creating a more sustainable and artisanal speciality Kombucha. By accentuating the intrinsic value of Kombucha, we've resonated deeply with conscientious consumers.

Our achievements are credited to our commitment to sustainability, well-being, and taste — particularly the taste, which plays a pivotal role in garnering continued purchases and loyal support. These three principles are interwoven, and our aim is to maintain this delicate balance.

What is the consumer demographic of your products, and what feedback are you getting?

Our Kombucha has resonated with a diverse consumer demographic, attracting health-conscious individuals and those seeking natural, organic, high-quality beverages. We've also garnered interest from sustainability-conscious consumers who are committed to supporting local farming and integrating sustainability into their daily lives.

Customers often express their pleasure in the genuine flavours that evoke nostalgia and capture the distinctiveness of Taiwan. Our Kombucha's exceptional taste and its potential to alleviate digestive discomfort have also been met with astonishment.

Additional impactful feedback that Min Min Kombucha received includes:

• Renowned French Kombucha artisans who journeyed to Taiwan with the purpose of trying Min Min Kombucha have lauded it as "remarkably authentic and distinct in flavour!"

• Key figures within the Asian Kombucha brewing community have endorsed Min Min Kombucha, stating that it is "the only recommended choice among Taiwanese Kombucha."

• Taiwan's first authentic French Patisserie has described Min Min Kombucha as "elevating the flavour and value of Kombucha to a new level."

• A respected Whiskey connoisseur (also a “keeper”) from Taiwan has remarked to Min Min Kombucha that "Min Min Kombucha has utterly shattered my preconceived notions about the limitless possibilities of kombucha!"

• An esteemed green eating author hailed Min Min Kombucha as “an extraordinary fermented beverage, leaving taste buds thoroughly impressed! “

World bread champions have openly endorsed and personally purchased Min Min Kombucha, emphasizing their fondness for it.

How do you see your company or product on the global stage?

Min Min Kombucha aspires to be the leading sustainable speciality Kombucha brand that represents Taiwan globally. In contrast to regions like Europe, the US, India, and China, where tea production or export dominates, Taiwan stands out with its unparalleled tea quality and unique aromas. This distinctiveness, especially when harmonized with other ingredients, creates intricate and layered flavours.

Being a Taiwanese Kombucha brand grants us the distinctive advantage of sourcing tea straight from the farm to the bottle. Taiwan's potential in creating speciality Kombucha is unmistakable, akin to its accomplishments in the third-wave speciality coffee movement.

In light of these considerations, our aim at Min Min Kombucha is to set the standard as a global leader in sustainable speciality Kombucha and that we endeavour to position Min Min Kombucha as a symbol of finest quality and mindful consumption, inspiring individuals worldwide to enjoy conscientious refreshment while promoting a healthier planet.

In what countries can your products be found?

Presently, our offerings are predominantly accessible within Taiwan. Particularly noteworthy is our inaugural year's establishment at Breeze Market of Breeze Nan Shan, Taiwan's largest luxury department store, strategically situated in proximity to Taipei 101, as known as the most iconic landmark in Taiwan. This positioning was not the norm for domestic brands, as Breeze Market typically showcases imported foreign goods. This rare opportunity allowed us to engage with a diverse global customer base and introduce Min Min Kombucha to a wider spectrum of individuals, including international visitors.

Looking ahead, our vision encompasses a global reach, with the aim of sharing the distinctive Min Min experience worldwide. As we embark on this journey, we aspire to ensure that the notion of sustainable, artisanal speciality Kombucha strikes a deep chord and introduces more individuals to the rich cultural heritage, tea traditions, and unique characteristics of Taiwan.

Please tell us if you have any innovations in the pipeline for the future.

Guided by the triad of sustainability, well-being and taste, our upcoming aim is to inject innovation, delectable flavours and international allure into the Kombucha trend. Simultaneously, we seek to merge this trend with local culinary heritage, amplifying Kombucha's intrinsic potential and spotlighting its adaptability. These endeavours are firmly grounded in our guiding philosophy, "Mind in Nature."

Our enduring commitment to sustainability is evident in our steadfast preference for eco-friendly materials, whether in crafting product packaging or accessories like cooling bags. As we venture ahead, our resolute focus remains on upholding our core principles while embracing growth, all with the intention of best serving our customers and the planet's well-being.

Contact details:

Contact person: Celine Chen

Email Address: minmin.kombucha@gmail.com

Contact Number: +886-987-639-321

Website: https://www.minminkombucha.com

Facebook: https://www.facebook.com/minmin.kombucha

Instagram: https://www.instagram.com/minmin.kombucha/

Sugar Baron has become a well-known name in rum circles, and is going from strength to strength. They are known not to rest on their laurels, and besides the two gold awards they achieved for their rum, they were also awarded a Double Gold award for their Rum Fudge sauce. We were eager to know more about these masters of their craft, and asked them some questions.

Please tell us a bit about yourself, and your role/s in the company.

We are Brad and Marisa O’Neill, founders of Sugar Baron Craft Distillery and custodians of Seafield Farm.

Brad is first and foremost a sugarcane farmer, and is also the Head Distiller at Sugar Baron. After working in the wine industry in Cape Town for several years, Brad decided to come back to the family farm in 2010 to try his hand at sugarcane farming after the untimely death of his Father, Roger O’Neill. Sugar Baron is a tribute to Roger’s legacy, in loving memory of a father lost entirely too soon.

Marisa is Director of Sales, Marketing & Operations at Sugar Baron. Marisa hails from the Cape, where she met Brad while studying at Stellenbosch University. Marisa has worked in various fields, but most notably in the hospitality sector.

Please tell us when your company was founded and some of its history?

Before we moved back to KZN, to take over the running of Seafield Farm in Richmond, we often used to wonder about the possibilities of making rum from sugarcane. It was, however, only during a trip to Mauritius in 2014 that we realised that this could be a viable option for us. We focused on farming and expanding our family over the next few years, and we now have three beautiful children.

It was only in 2017 that we seriously started researching the possibility of starting our own distillery and making rum from the sugarcane that we grow on the farm. We established Sugar Baron in early 2018, bought our first 100L stainless-steel column still for product development, and started experimenting. After a long and drawn-out wait for our micro-manufacturing and other relevant licences, we finally launched our first product, Sugar Baron Single Estate Craft White Rum, in November 2019.

Please tell us about some of the unique features of your company.

Sugar Baron is all about family, fun and a little fermentation. Our story is one of a love of family, a love of hospitality, pure passion and an insistence on quality.

We are one of only a handful of distilleries in South Africa producing Rum in the Agricole style. We are purists at heart and in continuous pursuit to produce the best, unadulterated craft rum available.

What do you think are some of the unique products you have?

What makes our products unique is the fact that we make our Rum from the best quality sugarcane grown and harvested on our farm. For an Agricole Rum, the use of single varietal, mature, clean, fresh, unburnt sugarcane grown in fertile soil is essential. You cannot distill a good rum from a bad ferment. The quality of a fermentation is key.

Sugar Baron Single Estate White Rum: A bold and punchy tropical flavour profile – the freshly cut sugarcane hits you on the nose as you settle into the floral, vegetal and tropical flavours on the palate.

Sugar Baron Single Estate Barrel-Aged Rum: This is a special release rum, aged in a combination of French and American Oak barrels for at least two years. Hints of vanilla, toasted brioche, honey and nuts on the nose, with a subtle citrus component and the Agricole characteristics still present. Dry in style, this is a rum full of complexity with a smooth, warm and lingering finish.

Cherry Rum Liqueur: Our award-winning rum, infused with plump and juicy, premium quality Cherry Time™ cherries and natural cane sugar, produces this sumptuously rich and fragrant liqueur.

Stimela Cane Spirit: Our homage to the cane spirit of yesteryear, distinguished with our twist of today. Triple distilled through a pot and column still, we ensure a smooth and rounded take on an old friend.

Handmade Rum Fudge Sauce: An indulgent, handmade fudge sauce infused with Sugar Baron Single Estate Craft Rum!

Please tell us what is unique about your production/manufacturing process, and your philosophy around this.

Freshly harvested, unburnt sugarcane is delivered to our distillery, crushed and fermented. Once the ferment is ready, we transfer it to an 800L stainless-steel strip still for the initial distillation. The distillate from this distillation is then transferred to our 200L copper and stainless steel hybrid pot/column still for second distillation – here we do our cuts, separating heads, hearts and tails, and fine tune our product organoleptically by tasting, touching and smelling the distillate constantly as we go. The utmost care is taken to capture only the very best parts of the distillation to make our Rum!

Our entire philosophy extends from field to glass. For us, this describes how we do everything on site at Seafield Farm; from preparing the soil and planting the sugarcane, to bottling our rums, hence 'field to glass'. We believe that being in control of every step in the process is of utmost importance in ensuring we know exactly what goes into our products.

What do you think is your distinct advantage or reason for your success?

We believe our success rests on the quality of our products. As makers of Rum Argicole, we are at an advantage due to the quality of our sugarcane. Our unique climate and fertile soils create a rich terroir producing premium sugarcane, used exclusively in Sugar Baron Plantation Origin Rum. 

Just as with sugarcane, it all begins with healthy soils and therefore a healthy crop being sent to the Mill, so the same can be said for the single estate rum we produce at Sugar Baron. We select only the very best single varietal plant cane to produce the beautiful golden, green sugarcane juice which is then fermented before being distilled. From this, only the best batches are selected to be aged, bottled and sent to market.

What is the consumer demographic of your products, and what feedback are you getting?

We try to cater for a broad consumer demographic in order not to exclude anyone, but generally speaking, due to the small scale of our operation and high production costs involved in making our product, the end consumer price for our products is higher than that of your average mass-produced-and-consumed alcoholic beverages.

The feedback we have been receiving from customers has been really positive - once someone tries it, they generally come back for more!

How do you see your company or product on the global stage?

We’d love to establish a global presence. We are still working on this, and it is proving a lot more challenging than anticipated. Furthermore, we’ve had interest expressed from various segments of the international market, but due to the current scale of our operation, we’ve been limited in what we can supply. The only solution to this is to scale up and/or collaborate, and that is what we are busy working on.

In terms of global competitions - we were delighted that our Sugar Baron Single Estate White Rum won Silver in the 2021 London Spirits Competition, with a score of 86 out of 100 - the only South African rum to do so! More recently, at the Aurora International Taste Challenge awards in 2023, our Barrel-Aged Rum and White Rum both won Gold, and our Rum Fudge Sauce won Double Gold - an incredible recognition for us!

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In what countries can your products be found?

Currently, we make deliveries across South Africa, and can arrange international shipping for customers. You will find Sugar Baron rum products stocked at a range of liquor stores and restaurants across KZN, Western Cape and Johannesburg.

Please tell us if you have any innovations in the pipeline for the future.

We are always experimenting and working on developing new products! We have recently launched our Cherry Rum Liqueur, Stimela Cane Spirit, and are working on perfecting and re-releasing our Coffee Rum Liqueur.  

The rum revolution has been predicted for many years. Do you think it is finally here, and tell us why?

We think rum is definitely gaining popularity. There is still a lot of work to be done around educating the public on the various styles of rum, and how versatile, elegant, complex and enjoyable good rum is. Here in South Africa especially, a lot of people view rum as a cheap, low-quality spirit or associate it with sugary, tropical cocktails. Once you’ve tasted a well-made, good quality rum, there is no going back!

There are also so many variations of rum - white rum, dark rum, aged rum, spiced rum, botanical rum, rum liqueur - rums made from sugar, molasses, or fresh sugarcane (aka Rhum Agricole) - the options and possibilities are endless, and no two rums are the same!

Contact details:

Contact person: Marisa and Brad O’Neill

Email Address: admin@sugarbaron.co.za

Contact Number: +27 (0)82 688 7581

Website: https://www.sugarbaron.co.za/

Facebook: https://www.facebook.com/profile.php?id=100063613530405

Instagram: https://www.instagram.com/sugarbaroncraftdistillery/

The Artisan Italian won both silver and gold awards for their wonderful pasta sauce at the 2023 awards. We were eager to know more about these masters of their craft, and asked them some questions.

Please tell us when your company was founded and some of its history.

Artisan Italian was founded in South Africa in 2019.  Coming from a heritage-rich Italian family (which is now spread across the globe in the Italy, UK, France, USA, South Africa, Namibia to name a few countries) we have always believed in a solid “all natural” diet, an ethos which underpins the majority of our food preparation and cooking. 

We have generally refrained from buying bottled food products / sauces due to what we found to be the synthetic nature of these and of course the preservatives, which, we believe, are largely unnatural for the human system.  We found it quite intriguing actually that there were so many products on the market and yet so few had managed to capture the true essence of “good old-fashioned home cooking”.  Being Italian, we, of course, love to share our passion for food and, in particular, we have, for many years, been bottling our own “Artisan style, all natural” Pasta sauces and gifting these to friends.

Over time, we became very confident in our ability to produce and bottle an all-natural product with a shelf life which lasts multiple years – and this spawned the idea for us to have a bit of fun and put a label on the bottle so that our friends would remember what they have in their pantry.

After some thought on this, we decided, “hey, if we’re going to the effort of designing a label, let's go all-in, design a really cool label and go commercial”.

A few months later, the first exquisitely labelled bottles of “SUGO – Artisan Italian Pasta Sauce” rolled off the production line.

SUGO was launched in Jacksons Real Food Market in early April 2020, yip, at the start of the Covid lockdown, and quite accidentally this proved to be a major positive strategic move since you may recall that bottled / canned products were flying off the shelves as consumers anticipated major food shortages.

Since then, we have been quite strategic or selective in where we place SUGO as in this initial phase of the business we thought it's best for SUGO to be associated with retail brands that have a strong slant towards healthy, organic and all natural food products – SUGO now being available in many retailers in Johannesburg.

We have been quite overwhelmed with the positive feedback that we have received on SUGO and as we now say, “The proof of concept is successful, let's grow this thing”.

As such, we are actively marketing to retailers and distributors to carry the SUGO brand.

Watch this space !!

Please tell us about some of the unique features of your company.

We are small, we are agile, our values are firmly intact, and we have a relentless and uncompromising perspective on quality and excellence.

We are Italian, we are passionate, we are loud, we speak with our hands – we share an enviable enjoyment of family, food, friends, vino and life.

Furthermore, we naturally and seamlessly fuse all of this into our work ethic, the result of which will always deliver great products.

What do you think are some of the unique products you have?

Our flagship brand at the moment, SUGO – Artisan Italian Pasta Sauce is an absolute bestseller.  Sugo is currently produced in 3 delicious flavours:

1. SUGO Napoletana Sauce - Imported Italian tomato base with basil, a blend of other fine Italian herbs and a few other base natural ingredients
2. SUGO Arrabbiata Sauce - Our Napoletana base sauce with a mild blend of chilli
3. SUGO Campagnola - An adjusted Napoletana base, prepared with fresh, finely diced vegetables (red/green/yellow peppers, baby marrow and brinjal)

All sauces are made with all-natural ingredients and contain zero preservatives, zero artificial colourants, zero artificial flavour and zero added sugar. 

The bottle size is also 490g (net), generally larger than most other similar products, ensuring sufficient portion sizing as well as comparatively better value for the paying customer.

Whilst SUGO is labelled as a “Pasta Sauce”, the feedback indicates consumers are using it in many ways, and we hence also market it as a “Topping for any dish”.

Please tell us what is unique about your production/manufacturing process, and your philosophy around this.

As mentioned before, SUGO is an all-natural product, and we do not make use of any preservatives or any artificial ingredients.  Without giving too many secrets away, through our meticulous production process we are managing to achieve a shelf life which extends into years, maintaining incredible product quality.

The kudos for this really belongs to my late father, who was instrumental not only in developing our wonderful recipes, but also in perfecting our manufacturing process.

Our philosophy is to maintain the authenticity of SUGO being artisanal and all-natural – and hence our production process ensures we can achieve this in an all-natural product which has a combination of incredible shelf life and commercially viability.

What do you think is your distinct advantage or reason for your success?

We believe our ethos and our product place us quite favourably in the market.  SUGO is an all-natural product, which, we believe, is perfectly in line with a society which is fast becoming aware of a more natural and healthy eating lifestyle.

We are also uncompromising on quality, and each bottle of SUGO produced goes through a really rigorous lifecycle of quality checks.  We recognise how incredibly hard we need to work to build a successful brand, and this can so easily be eroded through small glitches in product quality.

Of course, let's not forget the passion that goes into every single bottle.  SUGO is our opportunity to share this passion with our customers.

Our aim is quite literally to re-calibrate consumer expectations !!

What is the consumer demographic of your products, and what feedback are you getting?

SUGO is no doubt a premium product, and we have been meticulous in sourcing specific ingredients, which results in the incredible quality of the SUGO which finds its way onto the table of our customers.

As such, our target market is a consumer who values and associates themselves with an explicit combination of exceptional quality, great taste and good health.

As I mentioned before, the feedback to date has been extremely positive and quite flattering, actually.  Mission accomplished, I guess.

How do you see your company or product on the global stage?

We are in our infancy currently and whilst we believe we have a product that can compete on the global stage, we have a way to go before we are ready for that.  However, the export market is obviously attractive from South Africa and the current thinking (albeit very early days) is to target specific niche geographies which are in line with the SUGO brand profile.

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In what countries can your products be found?

We are currently only in South Africa as it's early days for the SUGO brand, and we are actively looking for retailers to carry the SUGO brand.  But opportunity often knocks unexpectedly, so who knows where SUGO will be in the months / years to come.

Please tell us if you have any innovations in the pipeline for the future.

We are currently testing some really exciting recipes which we believe augment the current trio of flavours really well.

Contact details:

Contact person: Aldo Sguazzin (CEO)

Email Address: aldo@theartisanitalian.com

Contact Number: +27 (0)82 888 3292

Website: https://www.theartisanitalian.com

Facebook: https://www.facebook.com/theartisanitalian

Instagram: https://www.instagram.com/theartisanitalian/