South African Food & Beverage Awards
South African Food & Beverage Awards – Reaching new heights in 2025
This year marked the inaugural South African Food and Beverage Awards (SA F&B Awards) that was held just outside Stellenbosch, in the Western Cape. This event was held in partnership with the Aurora International Taste Challenge (ATC), returning for its 7th year at the close of July 2025.
The tasting event was created by gathering culinary visionaries, industry insiders, and discerning taste-makers from across the country. Rather than simply recognising excellence, this dynamic event served as a compass, steering both passionate food lovers and mindful shoppers towards trusted, expertly evaluated products that set benchmarks in quality and taste.
Local quality with International standards
Because the South African products are judged blind, together with overseas products, all entries are judged from the same perspective using top international quality standards. Products that are awarded, will also be judged in the Aurora International Taste Challenge(AITC), and will be able to use the artwork and stickers in accordance with the award, from both events if they so choose. In the international category, one of the entries was pork from Canada.
Only companies that sell their products in South Africa, are eligible for the various SA F&B trophy awards that are awarded.
Consumer’s perspective
What makes this event different is that many products are judged in the environment they will be used in. Pre-mixes are prepared, coffee can be evaluated with various types of milk. Spirits can be judged with different mixers, and mixers with different spirits.
Meats and sausages can be cooked and prepared by chefs in a pan, grill, air fryer, stove or braai. Halloumi cheese will be heated and prepared, and drinks, cordials and syrups are mixed with sparkling water, hot or cold milk. The idea is to judge products in the environment and situation they will be enjoyed by consumers.
Charcuterie, Sausage, Dried and Other Meat Awards
The meat and charcuterie market continues to experience significant growth, driven by evolving consumer preferences, heightened demand for artisanal products, and increasing emphasis on sustainability. Consumers worldwide now seek greater transparency, leading to stronger demand for ethically produced, sustainably sourced meats and charcuterie.
Producers have responded by adopting higher welfare standards, clearer traceability measures, and environmentally friendly packaging solutions. Additionally, premiumisation has driven innovation, with producers introducing artisanal products featuring unique flavour combinations, heritage breeds, and specialised curing methods.
Health-conscious and plant-based trends have also influenced traditional meat markets, compelling producers to offer lower-fat, reduced-sodium charcuterie alternatives. Many brands now focus on developing healthier, nitrate-free, or minimally processed meat products, aiming to attract a broader consumer base.
Innovative preservation techniques, such as natural fermentations and advanced ageing processes, have enhanced flavours and extended shelf life. Overall, the global meat and charcuterie market remains dynamic, reflecting evolving consumer preferences and ongoing innovation.
Charcuterie, cooked and uncooked sausages, patties, bacon and other meat products in a wide variety of styles were tasted, and the quality and diversity were evident.
This year, the Trophy for the best Charcuterie producer went to Babylonstoren. For the full press release, go to https://fbawards.co.za/2025-event/
The dates for SA F&B Awards 2026 will be announced in February 2026.
For any enquiry, visit www.fbawards.co.za, or email us at [email protected]
