SAVOUR SOLUTIONS.
waste elimination science.
fresher for longer.
farm to retail.
Controlling water activity has never been easier…
If you produce biltong, dry wors, viennas, polony, bacon or injected meats, shelf life and water activity (aw) are always part of the conversation. aw Tech™ from Savour Solutions is designed to make that conversation easier. In simple terms, it works by binding free...
A cheesy story!
At Savour Solutions, innovation isn’t just something we talk about — it’s something we prove. One of our recent real-world successes comes from a cheese product manufactured in May 2024. This cheese is now 14 months past its best-before date, and it’s still perfectly...
Great looking biltong
Biltong is a great South African snack. If you manufacture biltong, you will know there is always a fine balance between getting the taste right, getting the moisture content right and not letting it dry out too much. Then there is always that white film that forms on...
Savour Solutions interventions increase the shelf life of Tilapia
Savour Solutions all natural preservative interventions have once again shown themselves to be effective in controlling spoilage. This time in the aquaculture industry. The collaboration with Stellenbosch university in a study to increase the shelf life of tilapia (an...
At Savour Solutions, sustainability isn’t just part of what we do—it’s who we are. That is part of why we were awarded the MEA Markets African Excellence Award for 2025. We’re on a mission to help the food industry waste less and do more, with a big focus on Zero...
The proof is in the … picture
A picture is worth a thousand words! As always, we back our products up with science. Running trials on how our products perform is something that we do to give us the confidence that we have in them. We know, when we recommend one of our solutions, that they work....
Nitrites vs Savacin
Nitrites have been used as curing agents in meat and cheese products for many years. Their preservative function is known to deal with such nasties as Clostridium botulinum and Listeria monocytogenes. Before the 1940’s it was thought that nitrates (as opposed to...
Keeping debone carcasses fresher for longer
There are many places where bacterial contamination can enter a meat product process. One needs to be vigilant right from the slaughter process all the way through until the final packaged product. Savour Solutions understands these processes and is working on...
Contamination management for conveyor belts
Automation has changed the face of the food processor. You often read of family food businesses that started off with a few employees doing everything manually, that over the years has grown and increased production - and all this has been possible due mainly to the...
Controlling yeast in processed meats
Meat is a highly nutritious environment for microorganisms to grow in. In addition, with each added step in processing, there is the possibility of contamination. These scenarios result in meat processors having to constantly battle against those pesky little...