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Send  Share  RSS  Twitter  26 Mar 2012

FOOD & BEVERAGES: Foodcorp Beverages Guarantees Recognised Quality Levels

 





Recent Gauteng Business News

Mageu Number 1, a market leader in the maize-based fermented beverages category, and Mnandi Amahewu, its regional sister product, now offer consumers improved taste, a more hygienically backed product and better value for money. This follows accreditation of their Pretoria West plant, in December 2011, and a subsequent official handing over ceremony by the SABS on 2 February 2012.

Foodcorp Beverages Once Again Achieves Accreditation


Foodcorp Beverages, owner of the brands and plants, has achieved accreditation of the 43-year-old iconic beverage, with ISO 22000, an international food safety management systems standard. The internationally recognized accreditation ensures that the manufacturing process is monitored from the reception of raw materials to the final point of distribution to the public. This ensures full traceability while product quality and integrity are maintained throughout the entire process.
“Affordability is a key sales driver in this category, so it’s not surprising that the neglect of quality and the lowering of manufacturing standards are some of the dubious cost saving approaches employed by unscrupulous manufacturers,” comments Giel Nel, MD for Foodcorp Beverages. “We’ve countered this by having implemented a management commitment to conform and comply to all the ISO 22000 standards and programmes. These include, among others, the documentation of policies, internal and supplier audits, ongoing staff training and maintaining a food safety management programme, all of which are aligned to the rigorous requirements of the international standard.”

Consistent Quality for Foodcorp Beverages


Mageu Number 1 and Mnandi Amahewu together hold 79% market share in SA. Both will now offer better and consistent quality. Being a beverage made from maize meal and water, fermented to give a sweet and sour refreshing taste, variances can occur despite standardized recipes in the live fermentation process. ISO 22000 refines the process, however, ensuring that the tracking of the manufacturing process is fully controlled, to deliver the best product with minimal write-offs. Ingredients from suppliers are audited and mandated to comply with the respective food safety management systems.
“We see this as a milestone for an industry growing in leaps and bounds,” adds Nel. “As a market leader, with a YOY 3,3% growth, our prerogative is to grow the category and invest in product innovation, ensuring that the consumer continues to use this traditional product more regularly. As consumers continue to demand even better quality and value for money, we as manufacturers need to ensure that we are continuously able to meet those needs and wants.”



 
 
 
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