• Derived from sustainable plant sources.
• Vegetable oil is a more neutral cooking oil with a high smoke point, suitable for frying and general cooking, while olive oil, particularly extra virgin, offers a distinct flavour profile and additional health benefits.

• Natural casings are sourced from animal intestines, while synthetic casings are man-made alternatives, both used in the food industry for encasing sausages and other meat products.
• The benefit of natural casings lies in their traditional authenticity and unique flavour, while synthetic casings offer consistency and durability, both serving as versatile options for encasing sausages and other meat products.

• Our flour is finely ground made from grains, legumes, or roots.
• Flour is used in cooking and baking, providing structure, texture, and nutritional value to a wide range of food products.

• A staple grain cherished for its versatility and widespread consumption in South Africa and worldwide.
• Rice is a nutrient-rich staple that provides sustained energy, supports digestive health, and can be part of a balanced diet.

• Locally sourced tropical fruits known for their sweet, tangy flavour.
• Pineapples provide essential nutrients, including vitamin C and manganese, supporting digestion with the enzyme bromelain, and offering antioxidants and anti-inflammatory properties, all contributing to potential health benefits like improved immunity, digestive health, and reduced inflammation.

Tapioca, corn starch, and modified starch are all common thickening agents used in cooking and food processing, but they have distinct differences.

• Tapioca is a natural starch derived from the cassava root, and it is prized for its unique texture and ability to create a glossy finish in dishes like puddings and pie fillings.
• Corn starch, on the other hand, is also a natural starch extracted from corn kernels, and it’s known for its neutral taste and superior thickening power, making it ideal for gravies and sauces.

• The key difference lies in their sources, characteristics, and uses, with tapioca and corn starch being natural, and modified starch undergoing alterations to meet specific requirements in various food products.