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FBR March 2016

4 | MARCH 2016 | FOOD & BEVERAGE REPORTER www.fbreporter.com UYS DOES SWEETIES I always wondered why Pieter Dirk Uys never really exploited his Tannie Evita brand in the food sector. After all, it’s probably just as well known (maybe even more so) than Ouma and Mrs Balls. He’s also put the town of Darling firmly on the cultural map. Well, I see it’s finally happened. I spotted these toffees at a deli in Simon’s Town the other day. The packaging is fabulous, but toffees? Well, I have my reservations. The cost of dental work is so through the roof these days that toffees (like biltong chunks) are - well in my home anyway - firmly off the menu - BC IN JAPAN, KITKAT PARADISE The things they do to the humble Kitkat in the land of the rising sun ... Rice wine (sake) flavoured KitKat is now available in Japan, described as “chocolate with the mellow body and smooth aftertaste of sake”. It contains 0.8% alcohol. While the rest of us get to enjoy just the basic version, Japanese have a seemingly endless bouquet of KitKat choices. like Strawberry, Purple Sweet Potato, Pear, Bean Cake, Cinnamon Cookie, European Cheese, Matcha-Green Tea, and others, including region-specific flavours. The country even has KitKat sandwiches and KitKat boutiques in Tokyo and Kyoto. BRIEFS This year marks the 50th anniversary of Appletiser, truly one of SA’s most iconic brands. Edmond Lombardi created it in 1966, the year the Beatles were at the peak of their fame, Ronald Regan was elected Governor of California, and Walt Disney died. Truly a vintage year for a golden anniversary. During 2016, Appletiser will be mounting a series of promotions to thank South Africans for loving this “champagne” of beverages. Breakfast smoothies are a cool trend these days, leading Sir Fruit to launch a retail and hospitality range of ready-to-drink smoothies in four variants: Strawberry & Banana, Mango & Passion Fruit, as well as Apple, Yoghurt, Oats & Cinnamon and Berry, Yoghurt, Oats & Honey. “Our smoothies are really thick – but cleverly made. We’ve worked hard to keep the production process simple and as natural as possible, says Sir Fruit’s Brand Manager Taryn van Zyl. "Sir Fruit is all about simplicity, which is why our smoothies are less processed, using actual whole-blended fruit, preserving as much of the original flavours and nutrition as possible. No added sugar, artificial flavours, colours or stabilisers. We’re really happy with the result.” SIR FRUIT TAKES THE SMOOTHIE ROUTE

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