News & Insights

Dietary fibre has become one of the most important functional ingredients in modern bakery formulations, valued for both nutrition and processing performance. As consumer demand for healthier products grows, understanding how fibre interacts with the gluten-starch matrix is key to getting formulations right

GLP-1 medications are reshaping the food industry. Here's how manufacturers must adapt.

Codex 192 and South Africa's FCD Act both require labels to clearly disclose a product's true composition — not rely on its name or shape. Since 2018, enforcement has fragmented across Health, Agriculture, the SABS and the NRCS, and local rules have increasingly let form and naming (sausage, patty, meatball) substitute for real compositional disclosure. The result: product names that often disguise, rather than reveal, what's actually inside. — Dr. Francois Mellett

Dr. Stefan Hayward, our principle scientist, explores the difference between exfoliated and extruded grains.

Meet the spoilage culprit hiding in plain sight: Bacillus spp.

Synercore ingredient specialists navigate ice cream's complex colloid engineering, balancing physical chemistry whilst mastering sophisticated formulation challenges for optimal consumer experiences. A special thank you to Alex Zabbia, Synercore Dairy Executive, for his contribution.

Dr. Francois Mellet, a monogastric nutritionist, meat scientist, and Synercore consultant, explores the complex regulatory landscape governing meat product formulation in South Africa, as published in FST Magazine.

The days of CSDs being associated with "sugar" and "unhealthy" are behind us. Driven primarily by Gen-Z and Millennials, there's a clear market shift towards "better-for-you" formulations - with active health claims, ingredient transparency, and adventurous flavour profiles.