Palatinose - Soft Drinks International

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8 INDUSTRY NEWS Soft Drinks International – February 2011 Africa Listing, delisting CLOVER Group, South Africa’s big dairy and juice producer, is now trading on the Johannesburg Stock Exchange. Johann Vorster, its Chief Executive, described the listing as the most significant event in Clover’s history. The group’s origins are as a dairy co-operative formed in 1898 in the Natal Midlands. Now it is South Africa’s largest chilled distributor and one of the largest distribution companies overall. Stock exchange listing was mooted as long ago as 1996. In Nigeria, the Nigerian Bottling Company is negotiating a scheme of arrangement with minority shareholders, which would see it withdraw from the Nigerian stock exchange and become fully owned by Coca-Cola Hellenic Bottling Company. Coca-Cola Hellenic has a 66.4% stake in NBC which has long operated effectively as a group subsidiary, albeit under local management control. The move makes a lot of sense and the price offered minority shareholders is widely regarded as fair, offering a solid premium on trading prices, but the delisting has been portrayed by some commentators as a show of dissatisfaction with the stock exchange. Rwanda’s listing of Bralirwa, which as we reported became a major topic of national interest, has been judged an immense success both in its own right and as setting a precedent for further IPOs, as well as furthering the development of capital markets. Building capital markets and interesting the population in investment were key reasons behind the government’s decision to put 25% of the company into a pioneering IPO; the government’s remaining 5% was sold to Heineken International, the majority owner. The IPO was over-subscribed by 174%, including a strong showing by individuals. International investors, fund managers, Bralirwa staff and distributors all applied heavily for shares. Shares were offered in pools and only Rwandan retail investors were allocated their shares in full. The company listed on the Rwanda stock exchange at the end of January. new Sudan food concept JUICES and other soft drinks are to feature prominently in a food and beverage complex under development on a prime riverside site in Khartoum, Sudan, only about 200 metres from the confluence of the White and Blue Nile. Under the direction of Thomas Klein International, the Dubai-based food consultants, red Bull nightshift 2011 NIGHT surfing on a beautiful summer evening in Cape Town, with the board riders given extra power thanks to tow-assists from jet skis – that’s Red Bull Nightshift, Sunset at Red Bull Nightshift 2011, Cape Town. Photo: Kolesky/Nikon/Red Bull. the El Seref complex will be a dynamic food hall and market, rich in sights and sounds, with a core theme of celebrating the native cooking of Sudan. “We had to learn a lot about Sudanese cooking and, after many excursions to back streets, rural and urban settings, we found a truly wonderful and ‘undiscovered’ cuisine coupled with ingenious cooking methods that people had passed down for millennia,” said Daniel During, Managing Partner for TKI. “There is a lot of emphasis on rich smoky charcoal flavours and fresh herbs, and we really wanted to showcase Sudanese traditions in a way that would make the Sudanese proud of what their land has to offer.” During said the project was aimed at Sudanese and foreign visitors alike. The history-rich area around El Seref is to be enhanced by the centre’s owners, El Seref Tourism and Hospitality, with a small museum, theatre and restoration of sites and historic ships. enjoyed by a large crowd at Camps Bay, one of the world’s best known beaches. The jet skis flung surfers into the waves, allowing them to project way into the night sky for some big aerial surfing moves. Star attraction was Jordy Smith, the world’s number two-rated surfer, who was having some fun after the fast-paced competitive action of the World Tour. SAAFI workshop THE annual seminar and workshop ‘combo’ arranged by the South African Association of the Flavour and Fragrance Industry will be held at the Bytes Conference Centre in Midrand, Gauteng, on 10th March. The theme this year is ‘bridging the gap’. Speakers will deal with subjects such as the handling of new product development and innovation at laboratory level, how to handle a flavouring or fragrance brief and emotional evaluation. Shaun Smith of The Fusion Cooking School will encourage participants to experiment in fusing what were traditionally two completely separate fields: flavours/food and fragrances/perfumes. During the workshop session, all participants, working in 40 teams, will be given the task of creating a flavouring or a perfume compound according to a brief.
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Soft Drinks International FEBRUARY
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