By Alister Sutton, principal application specialist, and Helmut Burger, senior sales manager, Nutrition & Biosciences, South Africa
We investigate an all-in-one solution to regional bakery challenges.
Fast food is a rapidly growing business in many African markets. In South Africa alone, market analysts from Euromonitor expect the value of fast food sales to grow an average 9% a year up to 2019 – led by burger sales with an estimated annual growth rate of 21% in the same period.
Nigeria, Zimbabwe, Kenya and Botswana are next in line. While fast food restaurants are still an expensive luxury for most, they are a popular venue for the rising middle class. Not surprisingly, many of the international fast food chains have either already moved in to these markets or have them in their sights.
At Nutrition & Biosciences, we follow the latest market trends from our base in South Africa. As the burger buns for fast food outlets are locally produced, one of our recent projects has looked into the development of a functional ingredient package that is specially adapted to regional conditions.
The idea is to give local bakers the ingredient technology they need to overcome variations in local and imported flour and to meet their specifications for desired product quality.
Minimum knowledge required
As some manufacturers are relative newcomers to Western-style baking, we have worked on a robust, easy-to-add pre-mix blend that works across a range of recipes. Bakers can then get the quality they want without a lot of ingredient knowledge. Along with the blend, we provide technical assistance on the bakery shop floor.
Get in touch to find out whether we can support your bakery production. You can also read the Bakery Performance article on how to produce uniform burger buns here.