Propak Cape returned to Cape Town from 27-29 October 2026, bringing together more than 200 exhibitors showcasing the latest developments across packaging, plastics, printing, labelling and food processing.
Spices, herbs, seasonings and flavours are essential in every butchery to ensure butchers can add value to their meat products and offer their clients a world of new flavour and taste experiences.
Practical flavour and formulation considerations for butcheries and meat processors
In food processing environments such as bakeries and abattoirs, maintaining hygienic, durable, and safe surfaces is essential.
ButcherSA explores the delicious selection of cured and cooked meats, available to the deli operator.
Disinfection of meat operations and their equipment is an integral part of Good Hygienic Practice (GHP) as it provides the proper environment for safe meat handling and processing.
Not that any South African needs an excuse to have a braai; but what better day to light the coals than on National Braai Day on 24 September?
Eskort, Checkers and Toyota unite to give away a Braai-Lux, with Springbok icon Bongi Mbonambi as the face of the campaign.
The South African plastics recycling industry continues to make strides in creating a circular economy for plastics. Recent statistics from Plastics SA revealed that plastics recycling increased by 3% in 2025 to 485-thousand tons, across the packaging, building, construction, agriculture, mining, automotive and consumer goods sectors.
Imagine a head chef in an upmarket restaurant wiping down a prep surface between services, confident it’s clean. Or a canteen supervisor spraying down counters before the lunch rush. Both believe it’s sufficient. But is it?
