News & Insights

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.

Synercore marks its 10-year anniversary in 2026, celebrating a decade of measured, strategic growth that has seen the company become an integral part of Africa's food ingredient and manufacturing ecosystem.

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.

Innovative Research Solutions (IRS), supported through investment by Synercore, launched a new state-of-the-art analytical and research laboratory designed to accelerate food innovation, strengthen quality assurance, and nurture the next generation of food scientists in South Africa.

Dr. Stefan Hayward, Principal Scientist at IRS, highlights the critical role of the food matrix - the structural arrangement of proteins, fats, carbohydrates, and other compounds - in both product stability and analytical accuracy.

Dr. Hanneli van der Merwe explores how South Africa's wine industry is evolving - from tradition to transformation - embracing reduced alcohol trends and functional beverage innovation.

Synercore was proud to be both a sponsor and exhibitor at the Africa Food Show 2025 at the CTICC in Cape Town from 10 - 12 June, contributing to two panel discussions at the Africa Food Summit on food systems transformation, net zero, and food safety.