We unpack how the rise of GLP-1 medications is reshaping consumer behaviour, from smaller, more intentional purchases to a growing demand for high-protein, low-sugar, nutrient-dense foods without compromising on taste. As this "new consumer" continues to grow, manufacturers face the challenge of balancing nutrition, functionality, and indulgence all within a smaller serving size.
Author: Anneri Carinus, Marketing Manager
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
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
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- Dr. Tertius Cilliers, Synercore CEO
