Puglia Cheese is one of the most consistent producers at the AITC. During the 2023 awards, they were awarded three golds, and one double gold for their dairy products. We were eager to find out more about this powerhouse of a company.

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

Puglia cheese was born in June 2010, when Davide Ostuni noticed that there was no Burrata available in the whole of South Africa.

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

Puglia cheese is the first to produce the now famous Burrata cheese. Using local milk and local labour. “We are the reason why you love Burrata”.

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

Ofcouse , the Burrata but we also have the Zizzona del Capo (an extra large Fior di Latte ball that due to the cutting it looks like a beautiful boob, yes a boobie : )), The Treccia which is a mozzarella made into a plaid. The Nodini (stretched and knotted) fior di latte and the famous Sfoglia, a sheet of fior di latte filled with anything you fancy and rolled like a log.

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

We use only local products, 90% of our production is done by our staff, all manually from the rennet mixing to the mozzarella stretching. This gives the end product a much better consistency and taste. We also do not use any chemical-preservative in our products.

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

My personality, of course! Ahhaha Jokes aside, we believe our advantage is staying true to nature and to our origins. We strive to keep the same quality by not using too many machineries and not adding additives or preservatives to the product. Keep it like it is supposed to be.

Our cheese factory is visible from the outside, through a window from our Osteria Cheese Bar, and you can see the cooking, the stretching and the shaping all done by hand.

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

When we first opened, back in 2010, the pro-capita cheese consumption in RSA was less than 600g per person per year. And 95% of that was mainly Cheddar and Gouda. Considering that in Europe is over 11Kg per person per year! So it was quite a small window.

Now thanks also to other ‘mad’ cheese makers like us that are producing and introducing ‘new’ cheeses to the market, the average South African is learning and appreciating, be it from goat, sheep or cow. Therefore, we are slowly changing the demographics of our typical consumer from the occasional overseas traveller to locals that want to try something new. The consumption is now just over 1Kg per person per year and is growing. That’s also why we have opened the OSTERIA CHEESE BAR. The idea behind it is to have a platform to introduce the one thousand and one way to cook and to appreciate cheese. The menu is designed around cheese! The king is the cheese. So, from our cheese platters to dishes, you will find a variety of different cheese used for each plate. And I must say, it is working! Almost everyone in South Africa now knows what a Burrata is, it took us a decade but, it is now in everybody’s mouth! That’s the spirit that drives us.

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

We won a world award, so we see ourselves capable of competing with the more established ‘European’ manufacturers. We produce under Halal and Kosher, thus giving us an advantage with all markets requests. Furthermore, we are about to enter the local mainstream retail industry, launching our products with Pick'nPay and soon enough with Woolworths. This should give us the strength to think about going further overseas. There are some hurdles to overcome, since Europe is very protective towards ‘some’ imports. Even to just participate in the World Cheese Award contest, we need ‘special’ clearances. So yeah, it will not be easy, even if many South African cheeses have already won the World Awards. But, we are confident that we shall succeed. If South African Wines are now enjoyed in Europe, it’s only a matter of time for our cheeses to ‘clear’ through the bureaucracy web.

.

In what countries can your products be found?

Mozambique and soon Mauritius.

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

Yes, we are building new cheese maturing rooms, of course in full view. The maturing rooms will be mainly for our new cheeses. By 2024 we will have cheeses like Toma, Ubriaco (drunken cheeses together with local wine producers), Rodez, Oaxaca, Monteray Jack, Queijo Serra da Estrela and others.

Contact details:

Contact person: Davide Ostuni

Email Address: davide@puglia.co.za

Contact Number: +27 (0)84 0716 691

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

Facebook: https://www.facebook.com/profile.php?id=100064098815151

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

Photos by Patrick Heathcock Photography

Sugarbird® has been making waves with their innovative sales techniques, as well as the quality of their products. They were awarded three Gold awards at the 2023 awards for their gin, and we were keen to find out more about this innovative company.

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

A story about Sugarbird® Cape Fynbos Spirits would not be complete without a mention of the globe’s smallest yet easily the richest flora and fauna biosphere, the Cape Floral Kingdom. It is this region that has been an inexhaustible source of inspiration for the extraordinary and memorable flavour notes of our craft spirits range. The journey began in 2017 with the Original fynbos gin. Today our award-winning range spans from four distinct varietals that make up the Sugarbird signature gin offering, an 14-year pot still brandy and a Cape Fynbos rum.

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

A spirit of innovation, bold experimentation and a desire to collaborate have been core to the Sugarbird® company strategy from the outset. We are especially proud of our collaboration with fellow gin distillers and producers in South Africa to produce multi-brand mini gift packs - a world first! The concept has been replicated in the brandy product category and during Festive 2022, we launched a multi-spirit craft collaboration. “Sugarbird® and Friends” has become a household name, offering value to the consumer through choice and variety.

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

Sugarbird's role as a major player in the exclusive craft spirits gifting market began in the lead up to Festive 2018 with Sugarbird® Festive Gin Baubles. 6 tons of gin sold in as many weeks. Gin Eggs for Easter and Gin Crackers for Christmas were among the bespoke gifting initiatives that followed, along with the popular collaborative mini gin gift boxes. The most recent unique gifting product is Safari glitter gin - a glittery Cape dry gin in a Safari-themed bottle, which makes a stellar gift idea from Africa for any gin enthusiast.

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

The contribution of scientist and company co-founder Matt Bresler, and his obsession with fynbos and local flora (many ingredients are sourced from his own garden!). One of the earliest and most striking ingredients of his experimentation was Agathosma betulina, a species of fynbos called ‘buchu,’ long known to locals for a host of medicinal properties, unique aroma and flavour profile. He has since combined these with species of Pelargonium, kapokbos (wild rosemary) honeybush, Protea, Erica and rooibos. The combinations are distinctive, yet subtle, and always strike a balance between citrus and floral notes that has become the hallmark of Sugarbird® spirits. RnD, innovation and creation are the drivers but ‘Matt’s Garden’ as we now affectionately refer to it, has become the genesis of all.

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

We’re a small but mighty team in a commodified craft spirits market, with an unwavering commitment to innovation, collaboration and invention. We approach all tasks as though we have already defied the odds and carved a niche for ourselves. As a close-knit unit, we wear many hats, embracing versatility and adaptability as our guiding principles. Our collective eagerness, boundless passion, true grit and determination has consistently catapulted us to success, and we take the view that we’d be best served to embrace every opportunity we can to bring an enterprising craft spirit invention to market.

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

Sugarbird Cape Fynbos Spirits is more than a spirits company, we have succeeded in diversifying our offering through both bottled spirits and bespoke gifting ranges, and in 2020, we further diversified with the launch of Kindred Spirits, an accessible spirit range not afraid to ‘say it like it is.’ We pride ourselves on imparting not just a taste of Africa, but a taste of the truly authentic, that which makes them, along with the many more to follow, true Kindred Spirits. Kindred Spirits as a brand proffers a curated African craft spirits experience because an African Spirit is always better, shared.

.

In what countries can your products be found?

With so much interest in our bespoke and collaborative gifting offerings, the export market was not front of mind for us - such that we only set our sights abroad in 2021. Today, Sugarbird products can be found in much of Southern Africa, parts of Europe, Canada, USA, Hong Kong, Taiwan, and Australasia. In Australia, we are fortunate enough to enjoy a direct route to retail.   The festive hype surrounding our Sugarbird gin crackers has led to record sell-through rates, across Australia, at liquor retailers such as Dan Murphy’s and BWS year after year.

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

Well, that would be telling, but we will always create and innovate, it is in our lifeblood, and will always remain a key focus.

Contact details:

Contact person: Philippa de Lange

Email Address: phil@kindredspirits.co.za

Contact Number: +27 (0)82 418 0010

Website: https://www.sugarbirddistillery.com

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

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

LS Mooka Trading has been making waves lately, and earned a gold award for their Mooka Rum at the 2023 awards. We were curious to learn more about this visionary company.

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

Well… MOOKA Rum was founded in 2022 by Lebogang Mooka. The founder and brand owner admits, “I initially wanted to start a brand of gin, but after a few months of doing some research and testing a variety of rum brands I fell in love with Rum. It was really the history behind the product and the process of how it is made, that inspired me.” After doing market research, Lebo identified the knowledge gap in the market and took it upon herself to share knowledge and celebrate this remarkable spirit by introducing her own brand. Lebo giggles: “I think my surname is pretty cool, and so I decided to use it to pay homage to those who came before me.”

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

Mooka Rum is uniquely hand-crafted, produced from a selection of molasses. After fermentation and distillation, it is gradually enriched with French Oak Wood chip, resulting in a palatable rounded taste with only the distinct original notes of molasses and woody undertones.

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

Our success is a result of the quality of the product we produce and the service we provide to our customers. We do not compromise when it comes to delivering the best. Passion plays a big role in what we do and how we do it.  I have been working with a wonderful mentor/ trained distiller (Johan Pistorius) from Earthbound Distillery - rated the best distillery in South Africa, who manufactures and produces the product for me. The design of the bottle itself is of high quality and tells an authentic story about the brand. Mooka Rum has been tried, tested and approved by a group of well-trained experts globally through spirits competitions and that has really helped with building trust and confidence with our customers.

Gold medal – Aurora International Taste Challenge, 2023

Silver medal – Investec The Trophy Spirits Show 2023

Silver medal – London Spirits Competition 2023 (Highest scoring rum from South Africa)

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

MOOKA Rum is currently consumed by a wide range of different demographics. From the townships to the suburbs throughout the country.

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

The brand has grown so fast in the few months that we have been in the game. We have received recognition from international companies, and we cannot wait to make this a global brand… Mooka Rum will soon be a household name.

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

We are definitely planning to expand the brand with more spirits in the future, and to bring our products to countries outside South Africa. We are currently exploring on different flavors and colors for our next spirit.

Contact details

Contact person: Lebogang Mooka

Email Address: Lebogang.mooka@yahoo.com

Contact Number: +27 (0)73 822 2259

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

Truth Coffee is an establishment well known for both their coffee, but they also recently branched out into Spirits and Liqueurs. This year they won Gold and Double gold awards, and they seem to be on to a winning formula. We wanted to find out more about this unique company.

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

Well… we built a secret speak easy, the art of duplicity, and it has gone well, it is now ranked the 88th best bar in the world, but we also have a coffee roastery, Truth Coffee, and we partnered with Hope Distillery, and we knew we had problems to solve, why can't you get decent tasting coffee spirits?

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

A leading bar, a leading coffee roastery and the best distillery about. Of course, the synchronicity is something a bit different and special.

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

Coffee spirits that taste like good coffee. Not smell and taste like cheap robusta. If you wanted to add instant coffee and sugar to your cocktails, what would you need a coffee gin or rum-based coffee liqueur for anyhow? So imagine things done differently, we did. Imagine basing these spirits on cold brew Truth Coffee and freshly ground coffee and having Hope commit and do their very best to achieve flavour.

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

Quality above all else. You can't make great flavours from mediocre ingredients. Single Origin coffees combine with elegant rum and gin in the still to work their magic.

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

We care about the bartender. We care about flavour, and we care about mindful consumption. This is our advantage.

That we are based on a philosophy of mindful consumption, and we have a credo.

• Quality over quantity
• Duplicity as our platform
• Helping us all to be more present
• Chasing better not by adding, but by finding the essential
• Making the harder, more interesting choices more desirable
• Openness in our beliefs and relationships.
• Not using euphemisms. Saying it like it is.  Loving our customers, ourselves, our producers and our suppliers
• Delighting & Surprising
• Taking our experience to the world seriously, not ourselves.
• The will to do more with fewer resources
• Challenging the tide of mediocrity.
• Never valuing the short game over the infinite one
• We will inspire those who take short cuts and sell their customers, suppliers or the planet short, to see a better way to do business.
• Being a fuck ton better than we were before this moment (There is always a better way)

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

We are pre-release, about to launch, but international bartenders who have managed to get a sneak peek are hellava excited.

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

We want to be in every leading bar in the world.

In what countries can your products be found?

This year or next year? All of them, just watch this space.

Contact details

Contact person: David Donde

Email Address: david@truthcoffee.com

Contact Number: +27 (0)82 446 3884

Website: https://barsauce.170120.co.za/

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

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

Two Green Lemons are making inroads, and were awarded both a Silver and Gold award at the 2023 awards. We were eager to learn more about this innovative company and recently conducted an interview with them.

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

Two Green Lemons was founded in 2016 by Dr. Hanneli van der Merwe and business partner Chris Wium. We began with a batch of Barker and Quin Premium Indian Tonic water, which sold out quickly and made us realize the demand for premium mixers in glass bottles in the South African market. As a result, we expanded our offerings and developed a complete range of tonics and mixers.

Eventually, we shifted our focus to non-alcoholic beverages and introduced John Ross Virgin Distilled Botanicals. This new product line consists of three different variants, all crafted from natural ingredients and spring water. Importantly, our beverages contain no sugar, no carbs, and no alcohol.

We are delighted to have received fantastic feedback from various trade partners and are proud to say that we now export our product range to more than 15 countries.

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

We are a drinks and beverage development company that specializes in private label work for both retail and private clients seeking to launch their own high-end premium beverage brands. If you can dream it, we can create it. We excel in every step of the process, from conception to consumption!

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

Our product, John Ross The Pioneer, is carefully crafted using South African Honeybush and natural spring water, resulting in a delightful blend. It pairs perfectly with our Barker and Quin Honeybush and Orange Premium Tonic water. Additionally, we have developed a Barker and Quin Premium Marula tonic water, which complements any mainstream London Dry Gin, elevating your drink to a magical experience! Simply add ice and some mint leaves, and prepare to be thrilled!

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

We use only the finest ingredients and natural spring water in both Barker and Quin and John Ross Virgin Distilled Botanicals. Our commitment to quality is unwavering, and we ensure that every batch is meticulously produced, bottled, and packed with the utmost care and attention to detail. When consumers open one of our products, they can expect a premium experience layered with quality.

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

We prioritise attention to detail, focusing on enhancing the consumer experience. As brand owners, we strive to be accessible to our clients, customers, and consumers, valuing their needs and feedback above all else. They mean everything to us.

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

We cater to the mid to high LSM (Living Standards Measure) consumer demographic. Our Barker and Quin tonic water range has captured the hearts of consumers, who adore its unique and versatile nature. It complements a wide variety of gin brands, including craft, single batch, mainstream gins, and you're favourite spirits. On the other hand, John Ross Virgin Distilled Botanicals' distinctive flavour and health benefits have made consumers eager to return for more! Even in our export markets, the product has gained immense popularity and is now available in multiple countries.

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

We export our products to over 15 countries. Our journey in the export business began in 2016, with Germany being the recipient of our first export order. Since then, our brands have successfully made their way to various corners of the globe. As a producer of premium brands, we really enjoy the journey on the global stage. Our tonic waters have won multiple competitions and enjoyed wide ranged success against other premium brands.

In what countries can your products be found?

Germany, Hungary, Ireland and UK, Canada, USA, Australia, Belgium, Netherlands, Kenya, Mauritius, Bermuda, Zanzibar, New Zealand, Nigeria, France, Iceland, Jersey, Middle East.

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

Absolutely! We are excited about our upcoming venture, something truly special for non-alcoholic drinkers, reflecting the uniqueness of South Africa! Collaborating with Workbench1 has been an absolute joy; they are highly innovative and creative. Our planned launch is set for 2024.

In addition to that, our private label work has led us to create several new and innovative non-alcoholic functional beverages. One of the brands we helped, called Brooks Hard Seltzer, we are particularly proud of! Currently, we are actively engaged in five new private label projects, each offering unique selling points and unbelievable flavours! Watch this space!

Contact details:

Contact person: Chris Wium

Email Address: info@barkerandquin.co.za

Contact Number: +27 (0)21 204 2493

Website: https://www.twogreenlemons.com

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

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

Treats by Us is very well known in the Knysna area, and this year they earned a Gold award for their Millionaires fudge. The judges were thrilled to judge this product, and we were eager to learn more about this unique company.

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

Treats by Us - Knysna was started in October 2018 to earn additional income, but quickly became something very different! Our eldest daughter, Keira-Leigh (Kiki), became truly interested in what we were doing, how we were doing it and wanted to get involved with the making and baking.

Kiki suffers from Severe, Atypical, Complex, Drug-Resistant Petit-Mal Epilepsy. Basically, she can have a seizure every 20 seconds on a bad day. As a result of her Epilepsy, Kiki is going to find it very difficult to have any sort of “normal” career, so we decided that this would be a means for her to generate her own income. We are now running the business with the help of Kiki and her sister Kendra.

Kiki has decided that her dream is to open a little shop and be able to employ other special needs people who would not be able to get work due to their disabilities and help them gain independence through her little shop.

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

We are a family-run business, meaning it’s Kiki and Kendra and Mom and Dad that develop, test, make and bake every product. Mom and Dad handle the marketing, development, purchasing, hot ingredients and heavy equipment whilst Kiki and Kendra handle testing, making, packaging, etc.

We do everything together at Treats By Us, and we have fun doing it.

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

Our Millionaires Fudge is most definitely unique! It is made using Cream, Sugar and Butter as opposed to using chocolate, condensed milk, etc. We pride ourselves on the incredibly precise measurements and very specific timing of the process of making our fudge. We have had numerous flops and many failed attempts to get it where it is. So much so, that it took 4 full years to perfect!

Other products we make, such as our Sweety Puffs and Chocolate Clouds, are a little more forgiving but taste absolutely heavenly! They require a bit more refinement before we enter them into the Aurora Taste Challenge, but, we are well on the road to doing just that.

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

Whilst everyone strives for perfection, we take that a step further by using multiple different methods of ensuring the timing is perfect for every batch of product we make. A difference of 10 seconds means the difference between perfection and a product that we would not even give away!
The method we use, in combination with the timing, is so incredibly precise, and we watch the process like hawks.

Our philosophy around this is that if it’s not good enough for our exacting standards, it’s not good enough to be given away. We simply will not compromise on anything other than sheer perfection.

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

We’d have to say it’s our love for what we do. So much of what we do involves being together, in each other's company and having fun whilst creating and making products that it is more a case of spending quality time together than it is about making products for sale.

That, and the sheer decadence of the products we make seem to be our recipe for success.

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

The largest demographic would be people from all walks of life, ranging from around age 20 to around age 50. Secondary to that would be the over 50s, with the younger generation coming a close 3^rd. We suspect that the largest demographic are those folks with a desire to try something new, something different, willing to take a chance on something new.

The older generation seems set in their expectations and seem a bit more reluctant to venture into the “unknown”. Having said that, our products get so many good reviews that it’s a very close match between the largest and second-largest demographic.

The feedback about our products is overwhelmingly positive. We are incredibly proud of the fact that those who have tried our products almost always have something positive to say about them. Of course, we are also realists and understand that people have different tastes and whilst we do try to accommodate as many people as we can, this is not always possible.

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

Currently, we are focussed locally. In time, we do hope to reach a global audience, but we are taking things slowly to perfect our craft first. Once we’ve accomplished that, we will branch out nationally and if that proves successful, then we’ll look at the global market.

Our philosophy is that we have to build a strong foundation before we can grow and whilst that foundation is, indeed, coming along, it is still going to be quite some time before we look internationally.

Contact details:

Contact person: Doné Else

Email Address: sweets@treatsbyus.co.za

Contact Number: +27 (0)83 661 8657

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

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

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

Richard Bosman Quality Cured Meats is a very well-known charcuterie producer in South Africa, and their products have a cult following. They garnered a Gold award for their Salami at the 2023 awards, and we were keen to learn more about this iconic company, and asked Richard Bosman himself to give us to give us more insight.

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

The company was founded in 2009 in Cape Town. Before that, I had a small delicatessen in Hermanus and made charcuterie as a hobby. We are now in our 15th year, and it certainly has been a roller coaster ride. We started just after the global financial crisis in 2008 and since then, we have been through load shedding, droughts, pandemics, listeria outbreaks and no doubt some more things to come. The journey has been wonderful and I have no regrets. Sure, I would do some things differently if I had my time again, but on balance it has been a lot of fun, a lot of learning and I have met some wonderful people along the way. 

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

Some of the unique things about us are firstly that we develop relationships with farmers. We buy directly from them and there is a non-verbal or contractual partnership where we support each other. The meat industry is full of challenges, as is farming, and we and our suppliers have to be flexible and collaborate. I don't operate in an environment where I can just buy the cuts I need, we buy the whole carcass and have to use everything. We are also a small team and of the 3 staff I started with in 2009 - 2 are still working for me and one retired. Our business is like a family, and we all support each other through the good times and the bad.

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

We make very traditional cured products, following recipes and techniques that are centuries old, and our focus is on doing as little as possible to the meat. The main ingredient after the meat is time. We make some unusual products too, that most South Africans are not familiar with, such as guanciale, nduja and mortadella but these are becoming more popular each year. Most of our products are made by hand and are quite labour-intensive. There are no shortcuts to making quality products and in today's world where profit is the most important measure, we prefer to focus on making products that we can be proud of.

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

Our customer base is varied, from sophisticated travellers at markets to pizza restaurants and select delis and retailers. We sell our products at the Oranjezicht Market as well as online and wholesale. We supply Bacon on Brie with all their bacon, hams and sauces and were instrumental in setting up that business.

In what countries can your products be found?

On the global stage, our products can hold their own. I have had feedback from international tourists and have travelled myself to Italy and Spain several times and feel quietly confident that we are following those traditions faithfully. We only supply our product inside South Africa currently.

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

Whilst we keep to the traditional ways, we do focus on innovation too, and I am busy with a project looking at using bacteria to cure meat instead of adding nitrites. There is a lot of confusion currently in the market around "no added nitrate" products which are very misleading as these products use vegetable nitrates to achieve the curing. My project will be groundbreaking on the world stage and will be the first to cure meats without adding any nitrates or nitrites from any source. I have been trialling this with a large producer in the UK. I also teach people to cure their own meats and run courses across South Africa. During covid, I created an online course which is available here  https://bit.ly/3gtRQyW and is available worldwide.

Contact details:

Contact person: Richard Bosman

Email Address: richard@richardbosman.co.za

Contact Number: +27 (0)832773494

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

Facebook: https://www.facebook.com/richard.bosman.311

Jakkalsdrift Natural Spring Water, now Puritas, was established in 2021 by Abby and Juan Brümmer. We wanted to find out more about this special company, that received a Gold award for their "Jakkalsdrift Purified Natural Spring Water".

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

Jakkalsdrift Natural Spring water is nestled in the breathtaking mountains of Barkly East, the Jakkalsdrift farm holds a precious secret within its ancient mountains: natural springs that remain unaffected by modern-day life and in 2021 we decided to share our precious secret with the rest of the world.

For over 150 years, this oasis has been a cherished treasure passed down through seven generations of the Brümmer family, who have lovingly tended to the farm's abundant heritage. The natural spring water that flows through the pastures of Jakkalsdrift is a testament to nature's generosity even in times of drought, gushing forth with unparalleled clarity and an unmistakable crispness. Our spring water is a symbol of the farm's enduring legacy, but also a testament to our family's commitment to preserving the untouched wonders of our land.  Our logo design is based on our very own mountains, which gives a glimpse into our immense love for the natural wonder we get to call home.

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

Puritas Spring Water caters to a consumer demographic that encompasses all people, recognizing that water is an essential and universal need. However, it resonates particularly with those who are discerning and selective about the taste of the water they consume daily. Our water is designed to satisfy the palates of individuals who appreciate the subtleties in the taste of water. These individuals understand that not all water is created equal and seek out a drinking experience that goes beyond mere hydration.

Feedback that we have received includes comments such as : “I love how there’s no after-taste.” To statements like: “my children refuse to drink any other water”.  The feedback has truly been the greatest achievement for us, and we are humbled by the knowledge that only nature itself can produce something that is this outstanding.

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

As a small business in the process of commercializing, we are currently mostly found in the Eastern Cape of South Africa.  However, we are embarking on an exciting journey towards global recognition. With a steadfast commitment to excellence and a product of exceptional quality, we aim to expand our reach and impact on a global level in the near future.

In what countries can your products be found?

Currently, our product can only be found in South Africa, we are, however, planning to expand to other countries in the near future.

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

We are currently engaged in extensive research and development to expand our product line. With an aim to cater to a wider range of tastes, Puritas is exploring the possibilities of introducing sparkling and flavoured water options to its portfolio. By combining our expertise in sourcing pristine water with the art of flavour infusion and effervescence, we seek to provide a comprehensive range of options that will captivate consumers. We are also looking at more eco-friendly solutions regarding packaging, etc.  As farmers, we have a deep-seated awareness of how dependant we are on nature, as well as our responsibility to protect and preserve that which we have been blessed with.

Contact details:

Contact person: Abby Brümmer

Email Address: abby@puritas.co.za

Contact Number: +27 (0)82 8861221

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

Facebook: https://www.facebook.com/profile.php?id=100075849011850

The Aurora International Taste Challenge 2023 - Another record year with super products

The 5th edition of the Aurora International Taste Challenge was a grandiose affair, held in mid-June 2023 in the illustrious wine region of Stellenbosch, South Africa. This event was a spectacular celebration of the highest calibre of global food quality, applauding and awarding exceptional food products while guiding consumers towards award-winning, expertly rated items with utmost confidence.

The prestige associated with the awards extends far beyond mere marketing strategies for distribution, wholesale, and retail. Each award serves as a powerful emblem, proudly displayed on social media posts and articles, and enhancing the content for widespread reach.

Award-winning products gain the advantage of showcasing the accolade's esteemed artwork on their packaging, printed and electronic media. While many consumers remain loyal to their preferred brands, expert rating and award recognition can sway their purchasing decisions. Unbiased assessment and awards are still among the most cost-effective approaches to guarantee product visibility and distinguish it from the competitors.

Wanda Cronjé, 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 specifications, as well as the standard parameters of appearance, aroma, flavour, texture, and after-taste, it was a formidable challenge to identify the best.

Even in trying times, the demand for impartial product evaluation and recognition remains unyielding. This year's participants epitomize an unwavering commitment to adapting to new realities, taking calculated risks, and pushing the boundaries of innovation.

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 partner, DHL, for handling the logistics.

Some market background:

The food and drinks manufacturing industry is a key component of the global food and beverage sector. As of 2021, the industry is facing a range of challenges, including supply chain disruptions, labour shortages, and increased costs for raw materials and transportation.

To adapt to these challenges, many manufacturers are implementing automation and digitalization technologies to increase efficiency and reduce costs. There is also a growing focus on sustainable and eco-friendly production practices, with many companies investing in renewable energy and reducing their environmental footprint.

The industry is also seeing increased demand for healthier and more sustainable food options, as well as a trend towards plant-based diets. Manufacturers are responding to this trend by introducing new products and reformulating existing ones to meet changing consumer preferences.

Despite these challenges, the food and drinks manufacturing industry is expected to continue to grow, with a focus on innovation, technology, and sustainability.

Drinks Awards

The drinks manufacturing industry is experiencing several trends. One major trend is the growing demand for healthy and low-sugar beverages, as consumers are increasingly aware of the health risks associated with consuming high levels of sugar. This has led to the development of a range of new products, such as flavoured waters and reduced-sugar energy drinks.

There is also a shift towards premium and craft beverages, as consumers look for more unique and high-quality products. This trend is particularly evident in the alcoholic beverage sector, where craft beer and artisanal spirits are seeing significant growth.

Sustainability is also becoming an important consideration for drinks manufacturers, with many companies investing in renewable energy and reducing their environmental footprint. There is also a trend towards using natural and eco-friendly ingredients, such as plant-based sweeteners and natural flavourings.

Soft drinks and other non-alcoholic drinks

As always, the judges were amazed at the range of products entered, as well as the flavours and innovation associated with them. This was especially evident in the energy and sports drinks section, where one normally expects something closer to medicine, however the flavours and taste surpassed their expectations.

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

Kombuchas

This year showed a particular focus on kombucha. The kombucha industry is a rapidly growing sector within the beverage manufacturing industry, driven by a number of trends. One major trend is the increasing demand for healthier and more natural beverages, as consumers become increasingly health-conscious and seek out alternatives to sugary drinks. Kombucha, with its perceived health benefits and natural ingredients, has emerged as a popular choice. Additionally, there is a growing interest in fermented foods and probiotics, which are believed to promote gut health. The kombucha industry is also seeing a trend towards premium and artisanal products, as consumers look for unique and high-quality options. The Kombucha class was probably the most international representative class.

This year, looking at the major styles in kombucha, some had a fruity and sweet flavour, while others were more tart and sour. Some kombucha had a pronounced acidity, while others were more integrated. The kombucha varied in its level of carbonation, with some being highly carbonated.

The high-quality kombucha had a well-balanced flavour profile, with a complex and layered taste. These kombucha had a good balance of sweetness and acidity, and a pleasant carbonation level. The high-quality kombucha was definitely produced using superior ingredients and were carefully brewed to ensure their quality.

Overall, the kombucha revealed a wide range of style differences, with some wonderful first-rately di examples. There were also a significant number of hard kombucha entered, which showed a different side to this wonderfully diverse product.

Beer and Cider

This year there was a strong up tick in the number of beers and ciders entered, especially from overseas countries.

The beers exhibited a wide range of style differences. Some beers had a light and refreshing taste, while others were more full-bodied and complex. Some beers had a pronounced hoppy flavour, while others were more malt-forward.

The highest-quality beers had a well-balanced flavour profile, with a complex and layered taste. These beers had a good balance of sweetness and bitterness.

The medium-quality beers had a less complex flavour profile, with a more straightforward taste. These beers were still enjoyable to drink, but lacked the depth of flavour found in the high-quality beers.

The beer styles were diverse, and it was a world tour in beer heaven for the judges. The judges loved the range of beers presented and the array of stylistic differences.

The ciders exhibited a wide range of style differences. Some ciders had a sweet and fruity taste, while others were tart and dry. The ciders varied in their level of acidity, with some being highly acidic.

Wine

This year saw a wonderful up tick in the number of wines entered, and the judges were pleasantly surprised. The entries ranged from low alcohol, to full-bodied wines, with entries from South America, Europe and Australia. The judges definitely favoured the Pinot Noir and Cabernet Sauvignon entered this year.

Up to now, only wines from outside South Africa were invited, but now that this category has grown into a full-fledged international section, local wines will be invited from 2024.

Spirits

The London Dry gins tended to be dry and juniper-forward, with a clean and crisp finish. The Old Tom gins were sweeter and more complex, with a higher botanical content and a richer mouth feel. The New Western gins had a prominent non-juniper botanical profile, with flavours such as citrus and floral notes. The Contemporary gins had an experimental approach, using unusual botanical and distillation techniques to create unique and innovative flavours.

In contrast, the vodkas exhibited a subdued flavour profile, with the focus on the purity and smoothness of the spirit. Traditional vodkas tended to have a clean and neutral flavour, while flavoured vodkas had additional flavours such as fruit, herbs, or spices.

Throughout the tasting, it was clear that there were distinct style differences among the rums. Some were aged longer and had a deeper, richer flavour profile, while others were lighter and more fruit-forward.

There were some very interesting unique spirits as well, which the judges really enjoyed.

Olives and Olive oil Awards

The olive and olive oil industry has seen a range of trends over the past three years. One trend has been the increasing demand for premium and high-quality olive oils, particularly extra virgin varieties. Consumers are willing to pay a premium for oils with unique flavour profiles and certifications indicating their quality and authenticity.

There is also a growing trend towards sustainability and organic farming practices in the industry. Many farmers are adopting eco-friendly techniques and working to reduce their environmental footprint.

In terms of consumer preferences, there is a growing interest in niche and artisanal olive oil varieties, as well as flavoured oils with ingredients such as garlic, chilli, and truffle. Additionally, there is a trend towards healthier and plant-based diets, which has driven demand for products like olive oil as a healthy and versatile cooking ingredient.

The olive oils exhibited a wide range of style differences. Some oils had a fruity and pungent flavour, while others were mild and buttery. Both bitter and sweet flavours were also noted in some oils. The oils varied in their level of intensity, with some being robust and peppery, while others were delicate and light. Some oils had a grassy, herbaceous flavour, while others had a nutty, earthy taste. The oils also varied in colour, ranging from pale yellow to bright green.

The highest-quality oils had a well-balanced flavour profile, with a strong and fruity taste, a pleasant bitterness, and a peppery finish. These oils had a vibrant green colour and a fresh aroma.

The medium-quality oils had a less intense flavour profile, with a more mild and buttery taste. These oils were less complex than the high-quality oils, but still had a pleasant flavour and aroma.

The olives were diverse in style, but most showed good quality and pure flavours. There was a range of colours, sizes, and flavours. The olives generally had good texture and quality, but there were some less than ideal examples too.

Coffee Awards

In a departure from traditional coffee events, coffee at the AITC is prepared and served in a way that is representative of the way consumers will enjoy coffee. Products are therefore evaluated in an environment and circumstances, similar to what consumers would experience at home, or in a coffee shop.

The coffee and tea industry has undergone significant changes in the past three years, driven by a range of trends. One trend has been the growing demand for premium and speciality coffees and teas, as consumers become increasingly interested in unique flavour profiles and high-quality products. This has led to an increase in speciality coffee shops and tea houses, as well as a trend towards single-origin and direct trade products.

Another trend has been the growing focus on sustainability and eco-friendliness within the industry. Many coffee and tea companies are adopting eco-friendly practices, such as using renewable energy sources and reducing waste.

There is also a growing interest in functional ingredients and health benefits, with many consumers seeking out coffee and tea products that offer additional health benefits, such as antioxidants or energy-boosting properties.

Consumers are getting better educated about coffee, and quality is becoming more of a focus for them.

Overall, the quality levels of the coffees varied widely. The top-tier coffees were characterized by their complexity, balance, and distinct flavour notes. These coffees were typically grown at higher altitudes and tended to be more expensive due to their limited availability. However, there were also many coffees that did not meet the standards of the tasting panel. These coffees were often characterized by their bitterness or lack of distinct flavour notes.

Normally, entries are mostly for black coffee and coffee from beans, but again this year a surprising number of entries were for coffee in pods, and coffee with milk.

Charcuterie, Sausage, Dried and Other Meat Awards

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

The upmarket meat industry has undergone a range of trends recently. One major trend is the increasing demand for high-quality and sustainably sourced meat products. Consumers are increasingly aware of the environmental impact of meat production and are willing to pay a premium for products that are ethically and sustainably produced. As a result, many upmarket butcheries are now sourcing their meat from local and organic farms.

Another trend is the growing popularity of speciality cuts and exotic meats. Many upmarket butcheries now offer unique and rare cuts of meat, such as Wagyu beef or Iberico pork, as well as exotic meats such as kangaroo or bison. This trend is driven by consumers seeking out unique and premium products for special occasions or for entertaining.

Cured Meat

After evaluating each of the samples, the panel of testers identified distinct differences in style and quality.

The curing method had a noticeable impact on the texture and flavour of the meat. Dry-cured meats tended to be firmer and more intensely flavoured, while brined meats were softer and milder in flavour.

The type of meat used also played a role in the style and quality of the cured meat. Pork was the most common meat used in cured meats, and tended to have a sweeter, more delicate flavour compared to beef or game meats.

The length of time that the meat was aged also had an impact on the flavour and texture. Longer ageing times tended to produce a more intense flavour and firmer texture.

The cured meat entries were diverse and included some world-class products. Some were very complex with nutty flavours and lots of umami. The salami, in particular, was well represented with producers across the world showing off their expertise. The Chorizo class had some remarkable examples, while the hams were also a highlight.

Bacon

After evaluating each of the bacons samples, the panel of testers identified distinct differences in style and quality.

The cut of the bacon also had an impact on the overall flavour and texture. Streaky bacon, with its higher fat content, tended to be more flavourful and juicy, while back bacon was leaner and milder in flavour.

The method of smoking had a noticeable impact on the smokiness of the bacon. Some bacons were smoked using wood, while others were smoked using liquid smoke. Those that were smoked over wood tended to have a natural, nuanced smokiness, while those smoked with liquid smoke were often more one-dimensional.

The thickness of the bacon also played a role in the overall flavour and texture. Thicker bacon tended to be meatier and more substantial, while thinner bacon was often crispier and more delicate.

Uncooked Sausages

After evaluating each of the samples, the panel of tasters identified distinct differences in style and quality.

The blend of meats used in the sausage had an impact on the overall flavour and texture. Some sausages were made with a single type of meat, while others were made with a blend of meats. Those made with a blend tended to have a more complex flavour profile and a firmer texture.

The spices and herbs used in the sausage also had a huge impact on the overall flavour. Some sausages were spicier, while others were more herbaceous. The balance of flavours varied widely depending on the sausage.

In the uncooked sausage category, there were some pleasant surprises for the judges. The local “boerewors” held its own again this year, with some traditional and well-made examples.

It seems that there is a conscious move towards a balance of flavour, but slightly different flavour profiles and styles were evident.

Other meats that had to be prepared

After evaluating each of the meat samples, the panel of tasters identified distinct differences in style and quality, despite using the same cooking method and not using any sauces or rubs, unless supplied as part of the package. Some of the key findings include the following.

The quality of the meat used had a significant impact on the overall flavour and texture. Meats that were of higher quality - such as grass-fed beef or free-range chicken - were often more flavourful and tender than meats of lower quality.

Patties varied greatly in quality. The best examples made use of good quality meat and had the optimum amount of fat. The judicial use of spices had a significant influence on the end product.

This category shows that there is still evolution, and love from the side of the producer to innovate and produce good quality products across the board.

Baked Goods and Confectionary

The baked goods and confectionary industry is a large and growing sector within the food and beverage industry. Despite the challenges posed by the COVID-19 pandemic, the industry has continued to experience growth, driven by a range of factors.

One trend in the industry is the increasing demand for healthier and more natural ingredients. Consumers are becoming more health-conscious and seeking out products with clean labels and fewer artificial ingredients. As a result, many manufacturers are reformulating their products to meet this demand.

Another trend is the growing popularity of premium and artisanal products. Consumers are willing to pay a premium for unique and high-quality baked goods and confectionary items, such as handcrafted chocolates or artisanal breads.

There is a trend towards sustainability and eco-friendly production practices within the industry, with many manufacturers adopting sustainable packaging materials and reducing waste in their production processes.

Confectionary is an art often relegated to a class of product that only children love, but adults with great taste have a particular fascination and interest in this category. This year saw a particular increase in the number of chocolates entered, and there were some super products.

Convenience Food

The convenience food industry has seen a range of trends recently, driven by changing consumer preferences and the impact of the COVID-19 pandemic. One trend has been the increasing demand for healthy and convenient food options, as consumers seek out quick and easy meal solutions that are also nutritious. This has led to an increase in the availability of ready-to-eat meals and meal kits that feature healthy and fresh ingredients.

Another trend is the growing popularity of plant-based and vegan convenience foods. As more consumers adopt a plant-based diet or reduce their meat consumption, there is a greater demand for convenient options that cater to these dietary preferences.

There is also a trend towards eco-friendly and sustainable packaging in the convenience food industry, as consumers become more aware of the environmental impact of single-use packaging materials. Many manufacturers are now adopting more sustainable packaging options, such as compostable or reusable packaging.

This event is just starting to scratch the surface when it comes to this category, but there were some remarkable entries.

Dairy Awards

This was the third 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.

Over the past five years, dairy manufacturers have faced a number of challenges and changes in the industry. One major trend has been the growing consumer demand for plant-based alternatives to dairy products, which has led to increased competition and pressure on dairy manufacturers to innovate and adapt. In addition, dairy manufacturers have had to navigate changing trade policies and tariffs, as well as fluctuations in milk prices and supply chain disruptions due to the COVID-19 pandemic. Health and safety concerns have also been a focus, with increased scrutiny on dairy farming practices and the use of antibiotics and hormones in milk production.

A great variety of unripened cheeses were entered, ranging from Fior de Latte, to Buratta and Bocconcini. The judges were impressed with the skills exhibited by the producers and the quality of the products.

Condiment and Sauce Awards

Over the past decade, the condiments and sauce manufacturing industry has seen a number of trends and shifts in consumer preferences. One major trend has been a growing demand for natural, organic, and non-GMO products, as consumers become more health-conscious and seek out cleaner, healthier options. Another trend has been a focus on ethnic flavours and ingredients, as consumers increasingly seek out global cuisines and flavours. In addition, there has been a rise in demand for plant-based and vegan condiments and sauces, reflecting broader shifts in consumer preferences towards plant-based diets. The industry has also seen increased innovation and experimentation, with manufacturers introducing new and unique flavours and formulations to appeal to consumers.

Over the past three years, several food condiments have seen a rise in popularity worldwide. One of the biggest trends has been the growing demand for hot sauces and spicy condiments, driven by a growing interest in global cuisines and a desire for more flavourful and intense flavour experiences. Sriracha, harissa, and gochujang are among the popular hot sauces that have seen increased popularity recently. Another trend has been the rise of condiments made with plant-based ingredients, such as vegan mayonnaise and vegan aioli, which appeal to consumers looking for healthier and more sustainable options. Finally, artisanal and small-batch condiments have also seen increased popularity, as consumers seek out unique and high-quality products with a focus on locally sourced ingredients and production methods. Overall, the food condiment market continues to evolve and adapt to changing consumer preferences, with a growing focus on flavour, health, and sustainability driving many of the latest trends.

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.

After evaluating each of the hot sauces, the panel of tasters identified distinct differences in style and quality.

The heat level of the hot sauces varied significantly, from mild to extremely hot. Some hot sauces had a slow-building heat, while others had an immediate and intense heat.

The flavour profile of the hot sauces was also diverse, with some sauces being sweet, others smoky, and others tangy or citrus. Some hot sauces had a prominent garlic or onion flavour, while others were made with fruit or vegetable purées.

The texture of the hot sauces varied as well, with some sauces being thick and chunky, while others were smooth and runny.

The ingredients used to make the hot sauces also had an impact on the overall flavour profile. Sauces made with fresh ingredients tend to have a brighter and more complex flavour than sauces made with dried or processed ingredients.

Vinegar was a surprisingly big class, ranging from wine to balsamic vinegar. The vinegars were rich and complex, with flavours ranging from hibiscus and fynbos to apple vinegar.

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

Preserves, spreads, honey and syrup awards

This humble category is where true jewels can be found.  People are extremely loyal when they find good quality products in categories that are not normally championed. The Marmalade we had in school cafeterias, may be a far cry from what you now would like on your bread today.

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 Slovakia.

Final conclusions

This year's esteemed food and drinks event received an outstanding global response, showcasing the unparalleled talent and ingenuity of the world's top producers. We extend our heartfelt appreciation to every individual who contributed to the event's resounding success, including the hard-working staff and the visionary participants who graced us with their exceptional products.

The calibre of entries submitted to the awards this year demonstrated a remarkable commitment to excellence and a pioneering spirit that bodes well for the future of the industry. We witnessed an unprecedented level of quality, confirming that producers are taking ownership of their destiny and forging their path forward with unbridled determination.

It is with great pride that we reflect on the extraordinary products presented at this year's event. The competition was fiercer than ever before, as makers fearlessly challenged the boundaries of culinary innovation and redefined what, we thought, was possible. We salute these fearless trailblazers and their unwavering pursuit of progress, which continues to elevate the standards of the food and drinks industry on a global scale.

2023 Judges

Leah van Deventer - Journalist and Drinks expert

Nina-Mari Bruwer- Wine and Drinks expert

Kurt Schlechter - Drinks expert

Georgio Meletiou- Sommelier

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

• Aqua Panna
• BakerSA
• ButcherSA
• Crystal Direct
• DHL
• Equipment Café
• Hario
• Genio Roasters
• Ground Up Coffee Academy
• 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 2024 will be announced in February 2024.      

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

Results of the 2023 event

The Aurora International Taste Challenge 2022 - A record year with superb products

The fourth annual Aurora International Taste Challenge took place in the middle of August 2022 near Stellenbosch, South Africa, to celebrate and pay tribute to universal food quality. This event recognizes and awards food product excellence while assisting consumers purchase award-winning, professionally rated products with confidence. An award is not only a great marketing tool to ensure traction for distribution, wholesale, and retail, but adds content and bragging rights to social media posts and articles.

Products that are awarded, can utilise award artwork on packaging as well as in printed and electronic media. Many consumers are brand loyal, but will pick another product if it is rated. Unbiased assessment and an award is still one of the most cost-effective ways to assure that a product will be noticed and make it stand out among its competitors.

Celia Gilloway was the convener of the judges and invited some of the best food and drinks industry professionals to judge. With over 2800 glasses and many more tasting containers on hand, the work began. It was no small task to find the best, as each product was assessed using product-specific criteria in addition to the usual criteria such as appearance, smell, taste, mouth feel, and after-taste.

Even in difficult times, there is a definite need for products to be independently evaluated and awarded. This year showcases participants that are willing to adapt to the times and who are not afraid to innovate and take risks.

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 received products from as far as Hawaii this year. We would specifically like to thank our partner, DHL, for handling the logistics.

Some market background:

Consumers are more aware of what is needed to live a healthy lifestyle, and there is a universal movement to be more aware of what we put in our bodies. Consumers are moving away from high-calorie products, and want products that consist of natural plant-based ingredients of known origin. Not only should ingredients be natural, but preferably tie in with an active lifestyle and contain vitamins or minerals as part of a balanced diet.

The new financial era created by world events has seen consumers looking for quality at lower prices, while the higher income individuals are not affected, and will still buy quality. The bottom line for both these consumer groups are quality, both on its own, and relative to the price.

Consumers are returning to pre-pandemic eating patterns, but habits such as snacking between meals, which grew enormously, will remain.

Drinks Awards

Currently, the trends in the beverage categories are towards CBD infused drinks, close to zero alcohol fermented drinks, alcohol-free beers and other non-alcoholic alternative drinks, and this was evident from this year's entries. With the growing surge in the trend towards more plant-based diets, milk alternatives like oats and soya milk are gaining steam.

Water again featured prominently in this year's entries, shaking up the wide lead belief that water is just water. Even in the humblest water classes, there were products that were just miles above their peers. Two examples that really did well where water from Norway, and water from the Arctic.

It is always thought that energy drinks are supposed to taste like medicine, but manufacturers are always looking for exciting ways to keep their customers happy and this class did not disappoint. There were some very original and exotic flavours, and generally the drinks had a good sugar/acid balance. 

This year also saw the entry of vitamin enriched tablets as well as collagen water, which shows innovation.

The ever-growing kombucha and kefir water class was again diverse in flavour and style. The balance of natural flavours in most of the kombucha was evident. The range of flavours was overwhelming, from passion fruit and hops, to elderflower and grapefruit. The kombucha and kefir water category surprised the judges because there seems to be no end to the creativity of the producers as far as flavour and elegance go.

Hard seltzers seem to be making great strides and some beautiful examples entered.

This year also saw the introduction of spirits as a category, and the judges were impressed with the gin and brandy categories in particular.

The beer styles were diverse and it was a world tour in beer heaven for the judges. The judges loved the range of beers presented and the array of stylistic differences. The quality was outstanding, and judges had difficulty finding clear favourites. The judges were also impressed by the Perry Cider that stood out above the rest.

Olives and Olive oil Awards

World olive and olive oil production finally increased in 2021/2022, after three years of decline. Because of the turmoil in the world, prices are however not likely to go down.

In the Southern Hemisphere in particular, production is increased, but the huge increase in production cost means that the price will not come down.

In general, the unflavoured EVOO had sensational flavours and aromas that were well-balanced and fruity, harmonious, with a good mouth feel and a fresh persistent taste. The more intense oils were full-bodied and well-balanced with a rich complex mouth feel and a good bitterness. The more robust oils had a peppery punch with lively fruit notes. The moderate examples were velvety and elegant, while some displayed herb and almond aromatic notes. A few entries were very mild and delicate, but showed surprising complexity. There were however a few examples with oxidised flavours, especially in the older vintages.

The flavoured oils represented a vast spectrum of tastes. Some flavours were incredibly fresh, a true testament to the quality of the ingredients used.

The olives were diverse in style, but most showed good quality and pure flavours. There was a range of colours, sizes, and flavours. The olives generally had good texture and quality, but there were some less than ideal examples too.

Results of the olive and olive oil awards

Coffee Awards

In a departure from traditional coffee events, coffee at the AITC is prepared and served in a way that is representative of the way consumers will enjoy coffee. Products are therefore evaluated in an environment and circumstances, similar to what consumers would experience at home, or in a coffee shop.

The expert baristas from Ground Up (https://www.learntoearn.org.za/index.php/ground-up-2/ground-up-about) took great care in brewing every coffee consistently, producing precision cups for all the judges. Pre-ground coffee, coffee prepared from whole beans, and for the first time pods were entered and were evaluated in different categories as black coffee, dairy and milk alternatives.

Consumers are getting more educated about coffee, and quality is becoming more of a focus for them.

It was evident to the judges that the overall quality increased from last year's event, with more diverse roasting and blending methods. The coffee ranged in origin from Ethiopia, Indonesia, Panama to Burundi, amongst others to take the judges through a world of coffees tour. The blended coffees did manage to hold their own, and there were some awesome examples. The three coffees that shone above the rest were from Burundi, Panama and Nicaragua.

Normally entries are mostly for black coffee and coffee from beans, but this year a surprising amount of entries is for coffee in pods, and coffee with milk. One of the top performing coffees were coffee presented in a pod, made from Panamanian beans.

Results of the Coffee and Tea awards

Tea Awards

This year was the first year that tea was judged and the judges were blown away with the excellent examples entered.

In the past tea was considered a staple, but there is a definite trend towards more premium teas, teas drank for the wellness factor, and coffee drinkers moving towards tea. In the past tea drinkers could only shop at their local grocer, but because of online shopping teas from around the world, and specifically specialist teas, are becoming more accessible.

The teas were mostly local varieties of Rooibos and Honeybush that impressed the judges. It was evident that these local teas, although completely different from overseas varieties, could hold their own.

Charcuterie, Sausage, Dried and Other Meat Awards

Charcuterie, cooked and uncooked sausages, patties, bacon and other meat products from all over the world were tasted, and the quality and diversity were evident

There seems to be a definite move back towards specialist butchers and deli meats amongst consumers. Charcuterie plates in restaurants and at home seem to be crowd pleasers. With the world overstimulated, and fed mediocre products where once was excellence, specialist butchers are starting to develop a cult following.

The cured meat entries were diverse and included some world-class products. Some were very complex with nutty flavours and lots of umami. The salami, in particular, was well represented with producers across the world showing off their expertise. The Chorizo class was well represented, but the judges had trouble finding many excellent products. Products that stood out were the unsmoked prosciutto, which had great mouthfeel and texture, while the judges praised the ham for its quality and the ideal fat to meat ratio.

Biltong, a local jerky variant also had a strong showing, displaying strength in a category many people take for granted. Despite the good turnout, there were very few stellar examples.

The different kinds of bacon entered ranged in quality and style, with the best entries showing natural smoky flavours and balance. The smoked examples were a step back into a time when smoking was an art, not just a singular overwhelming selling point. The curing of the bacon and the amount of salt used differentiated entries. In general, the class disappointed, with very few entries doing extremely well.

In the uncooked sausage category, there were some pleasant surprises for the judges. The local “boerewors” held its own again this year, with some traditional and well-made examples. Some were however small departures from the traditional, showing there is still evolution in the flavour spectrum for this traditional sausage. It seems that there is a conscious move towards a balance of flavour, but slightly different flavour profiles and styles were evident. One judge commented that a lot of the uncooked sausages contained too much nitrates, and some were just too pink to be taken seriously.

Patties varied a lot in quality. The best examples made use of good quality meat and had the optimum amount of fat. The judicial use of spices had a significant influence on the end product.

This category shows that there is still evolution, and love from the side of the producer to innovate and produce good quality products across the board.

This year, the trophy for the best South African product in the meat awards category goes to Babylonstoren in Paarl, for their toasted coriander flavoured, prosciutto style ham that was cured and aged for eight months. Well done!

Baked Goods and Confectionary

This year showed a small turnout for a category that admittedly was in its first year. Baked products with lower sugar and artisan pastries seem to be making great headway among consumers, with some market watchers likening the pastries trend to the awakening of coffee and wine, with some consumers willing to travel far to seek out quality.

Bakers often work long hours and have to wake up early in the morning, so it was heartening to see these unsung champions finally get honoured.

The baked goods entered were very diverse in style. Many of the products had to be finished in an oven on site, to ensure freshness. Overall, there was very good technique involved, and the artisanal element was present in even some large bakeries.

Confectionary is an art often relegated to a class that only children love, but adults with great taste have a particular fascination and interest in this category. In general, the judges were a bit disappointed with the entries.

Convenience Food

There was an excellent uptake of entries in this wide category showcasing its relevancy in today’s times. New apartments in big towns and cities often do not have full kitchens, and this speaks to the relevancy of this category. This trend is especially growing in emerging markets where the middle class is growing steadily. Although there are always innovative new meals created that are quite exotic, there also seems to be a trend towards childhood favourites which provide comfort and nostalgia.

The judges found some homely and comforting elements in some entries, but generally the entries were disappointing.

Dairy Awards

This was the second year that dairy products were evaluated. Entrants ranged from very artisanal and small to big producers

Yoghurt is currently gaining lots of ground among consumers, because of the perceived health benefits, its immune boosting ability, and the portability of it as a snack. Because of it’s health benefits, yoghurt is often used as an extra special reward for consumers to treat themselves.

Yoghurt entries ranged from water buffalo yoghurt to Kefir yoghurt, with many flavoured varieties as well. The panel evaluated some excellent examples and for many the kefir yoghurt was their favourite class. The judges agreed that this class should be better represented and consumers should be educated about the quality and diversity of kefir.

A great variety of unripened cheeses were entered, ranging from Fior de latte, buratta and bocconcini. The judges were impressed with the skills exhibited by the producers and quality of the products.

The wide array of Feta entries had different textures, mouth-feel, and salt content. Some entries were flavoured or involved condiments, and the best examples scored very well. There were some amazing examples with great creaminess that blew the judges away.

Condiment and Sauce Awards

It is amazing that there are people who champion products that we just take for granted, people who pick up the gauntlet and accept the challenge. We don't often think about it, but something as mechanical as putting hot sauce on our food can lead to an experience that is either pedestrian, or mind-blowing.  We have a limited time on earth, so why not live every moment to its maximum. For wine, they say, "life is too short to drink bad wine", and the same adage can be adopted for sauces.

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

The Chilli sauces varied from mild to very hot, with Habanero and Portuguese-style sauces dominating. Overall, these sauces showed very good balance. Many small producers managed to be very innovative and consequently, the panellists could get a look into this ever-expanding market. This was a category that really stood out to the judges.

Vinegar was a surprisingly big class, ranging from wine to balsamic vinegar. The vinegars were rich and complex, with flavours ranging from hibiscus and fynbos to apple vinegar.

Some individual specialized sauces stood out, while some meat sauces also came to the fore. In particular, there were excellent Pesto sauce, and Tahini. This year also saw an entry for bone broth.

Preserves, spreads, honey and syrup awards

This humble category is where true jewels can be found.  People are extremely loyal when they find good quality products in categories that are not normally championed. The Marmalade we had in school cafeterias, may be a far cry from what you now would like on your bread today.

We were very happy to have some excellent examples, some received from the other side of the world. The judges were honoured to judge the entries.

Final conclusions

This year we had an amazing response from so many sectors and we would like to thank everybody who contributed, from the staff, to the participants. There seems to be an ever-increasing level of quality which shows that producers are taking charge of their future, and not just relying on a throw of the dice.

There were some super products entered and every year the event becomes more intense. Thank you again to those brave makers who are willing to push the envelope and to evolve beyond what we thought was possible.

2022 Judges

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

• Aqua Panna
• BakerSA
• ButcherSA
• Crystal Direct
• Equipment Café
• Hario
• Genio Roasters
• Ground Up Coffee Academy
• Mahlkönig
• MM Canals
• Polyoak Packaging
• RX Olive Oil Closures
• Seven Oaks Trading
• Theron du Plessis Chartered Accountants
• Ultimate Water
• Weber
• Wild Peacock Fine Wine and Food Emporium 

The dates for The Aurora International Taste Challenge 2023 will be announced in February 2023.      

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

Results of the 2022 event