2026

Quality and innovation collide

This year marked the second 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 (AITC), returning for its 8th year at the close of July 2026. This 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.

In a crowded market, an award is more than a badge, it’s a quick sign of quality. Shoppers are overwhelmed by choice and don’t spend long deciding. Well-known brands still matter, but people now look for trusted, independent approval. They don’t just buy what they recognise; they choose what experts recommend.

When producers include awards on packaging, and online, they’re not only showing success, they’re building trust. A respected third-party mark cuts through the noise and helps shoppers feel sure about their choice. On a busy shelf, that kind of recognition doesn’t just look good, it helps sell the product.

Michelle Grimbeek, as the convener of judges, summoned some of the world's most accomplished food and drink industry professionals to evaluate the finest products. With over 3000 glasses and tasting plates at their disposal, the rigorous evaluation process began. Assessing each product based on its unique attributes, as well as the standard parameters of appearance, aroma, flavour, texture, and after-taste, it was a formidable challenge to identify the best.

We would like to thank everybody who entered and who was so well-prepared to deliver samples in time, sometimes from the other side of the world. We would specifically like to thank our partners, DHL, and Jet8 for handling the logistics.

Some of the award artwork

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.

Only companies that sell their products in South Africa, are eligible for the various SA F&B Trophy awards that are awarded.

Decoding Consumer choices

What sets this event apart is that products are judged exactly as consumers enjoy them in real life. Pre-mixes are prepared, coffee is tasted with different types of milk, and spirits are assessed with a range of mixers and vice versa. Meats and sausages are cooked by chefs using pans, grills, air fryers and stoves. Halloumi is heated and prepared as it would be at home, while drinks, cordials and syrups are mixed with sparkling water or served with hot or cold milk.

In short, products aren’t judged in isolation, they’re judged in the moments that matter, under real-world conditions.

Background about the current food and drinks market

The South Africa’s food and drink industry is evolving at pace, shaped by both global influence and distinctly local realities. Producers are no longer competing on price alone; they are responding to consumers who expect healthier choices, credible sustainability claims, and clear, honest labeling. From plant-forward foods to responsibly sourced ingredients, South African shoppers are increasingly informed, value-driven, and quick to question what goes into the products they buy. Transparency is no longer a “nice to have”, it’s essential.

At the same time, success requires agility. While demand for wellness-led and environmentally responsible products continues to grow, producers are navigating ongoing pressures such as rising input costs, climate-related supply disruptions, export tariffs, instability because of global wars and politics, and tighter regulatory scrutiny. One logistical delay, weather event, or compliance change can have a significant knock-on effect across the value chain.

The producers pulling ahead are those investing in stronger local supply relationships, diversifying sourcing, and building resilience into their operations. In an uncertain trading environment, winning brands are not just chasing trends, they are anticipating them, staying adaptable, and delivering products that genuinely reflect what South African consumers want, need, and trust.

Drinks Awards

South Africa’s drinks market is rapidly embracing the shift towards functional refreshment. In 2026, it’s no longer enough for a beverage to simply taste good, consumers increasingly expect drinks to deliver added value, whether that’s supporting gut health, offering clean energy, or helping with stress and recovery. This reflects a broader local move towards wellness, driven by rising health awareness, urban lifestyles, and a younger, more informed consumer base.

The juice category has also undergone a reinvention. Cold-pressed and HPP juices are now well established in urban and premium retail spaces, with a growing emphasis on nutrient retention, natural ingredients, and minimal processing. Increasingly, juices are positioned as functional blends, combining fruits and vegetables with ingredients such as turmeric, ginger, moringa, or adaptogens aimed at energy, immunity, and recovery. Sustainability plays a key role too, with up-cycled ingredients and reduced-waste production appealing to environmentally aware South African shoppers.

In alcoholic beverages, Ready-to-Drink (RTD) formats continue to gain momentum, led by hard seltzers, spirit-based canned cocktails, and locally inspired flavour profiles. The dominant trend is premium convenience, bar-quality drinks made with real spirits, natural botanicals, and lower sugar levels. At the same time, the no-and-low alcohol segment is expanding rapidly, with sophisticated non-alcoholic cocktails and spritzes offering the look, taste, and ritual of alcohol without the compromise.

Across all categories, the brands performing best in South Africa are those that prioritise authenticity, transparency, and quality. Clear ingredient labeling, responsible sourcing, and sustainable packaging are no longer differentiators, they are expectations. In 2026, South African consumers are choosing drinks that not only refresh, but reflect their values around wellness, balance, and environmental responsibility.

The biggest single non-alcoholic drinks class was the Energy Drinks and Health/Nutritional Drinks, juice and then drinks that had to be prepared.

Soft drinks and other non-alcoholic drinks

The judging panel was once again impressed by the depth, diversity, and overall caliber of this year’s entries. Producers demonstrated a growing confidence across categories, moving beyond familiar flavour profiles to embrace bolder ideas and more inventive ingredient combinations. The result was a tasting that felt progressive, assured, and clearly driven by a desire to stand out through flavour rather than play it safe.

One of the most notable developments came from the energy and sports drink category. Historically, functionality often came at the expense of enjoyment, with many products leaning towards overly sweet or clinical profiles. This year, that narrative shifted decisively. Judges remarked on the balance, freshness, and sophistication of the flavours, with many entries delivering genuine drinking pleasure alongside performance benefits.

By successfully uniting functionality with flavour, producers in this category have raised expectations and set a new benchmark, not just for energy and sports drinks, but for how performance-led beverages should taste across the wider industry.

Other drinks

While global demand continues to surge, the quality and ambition on display made it clear that kombucha and other probiotic, and healthy drinks have moved well beyond its early, experimental phase. What was once a niche health drink has now firmly established itself as a polished, mainstream option for consumers seeking balance between social enjoyment and everyday wellness.

Judges noted a clear step-change in flavour direction. Producers are pushing past familiar citrus and ginger profiles, introducing more layered, premium ingredients that bring both depth and purpose. There was a strong emphasis on functional enhancements that complement natural benefits, reflecting a market that expects beverages to deliver more than refreshment alone.

With its naturally low sugar content and probiotic appeal, nutritional drinks are exceptionally well-placed for the current market. It has completed its transition from a specialist health tonic to a credible, everyday refreshment, equally appealing to active consumers, wellness-focused shoppers, and those simply looking for a more considered alternative to traditional soft drinks.

The tasting session confirmed that all types of drinks classes have matured, showcasing an extraordinary spectrum of styles to suit every palate. Judges encountered everything from bright, fruit-led blends to sharply tart, puckering variations. It was evident that producers are no longer sticking to a single formula, they are experimenting with levels of acidity and carbonation, from bold, soda-like fizz to delicate, champagne-style sparkle, giving each brew its own distinctive character.

This year’s standout entries achieved a new standard of balanced complexity. The top-rated products never allowed one element to dominate; instead, tanginess, sweetness, and effervescence worked together in seamless harmony. These premium drinks had a sophistication more reminiscent of fine wine than a simple functional beverage.

The panel could clearly see the care and quality behind the best entries, from the superior ingredients to the meticulous blending techniques.

A surprising favourite among the judges was the non-alcoholic alternative drinks, which demonstrated that “mocktails” and functional beverages are no longer an afterthought but a category in their own right. Judges were impressed by how these drinks combined flavour, balance, and sophistication, often rivaling alcoholic counterparts in both complexity and enjoyment. Drinks featuring botanicals, herbs, and subtle natural sweeteners were particularly well received. Many would be praised for their ability to deliver a refreshing, nuanced experience without relying on alcohol. The panel noted that these beverages reflect a growing consumer demand for inclusive, mindful drinking options that do not compromise on taste.

Equally, noteworthy were the drinks that required preparation, such as cordials and syrups intended to be mixed on the spot. These entries showcased remarkable variety and inventive thinking, with producers experimenting with unusual flavour pairings, functional ingredients, and adaptable recipes that could be tailored to personal taste. Judges highlighted the ingenuity behind these creations, noting that they often provided a playful, interactive element to the tasting, while also demonstrating technical skill in achieving consistent flavour and aroma when diluted or combined with other ingredients.

Overall, this category highlighted a shift in the market: producers are increasingly thinking beyond traditional formats, delivering drinks that are engaging, versatile, and capable of delighting a modern, health-conscious, and experience-driven consumer.

Cider

Ciders showcased remarkable diversity, highlighting both respect for tradition and a flair for innovation. Some entries delighted with juicy, fruit-forward profiles, where natural sweetness was perfectly tempered by gentle acidity, creating a refreshingly balanced experience. Others embraced a drier, more austere style, offering crisp, clean finishes with bright, lively tartness that left a lasting impression on the palate.

Wine

Although wine has only recently become a central focus at the event, this year’s turnout was extraordinary, signalling a bright future for the category. The enthusiasm and creativity from the wine community was clear, with a remarkable diversity of styles, regions, and flavour profiles on display. It’s evident that both producers and consumers are embracing the challenge, and this year’s entries suggest that the competition will continue to grow in scale, quality, and prestige in the years ahead.

Spirits and liqueur

This year’s spirits and liqueur tasting showcased remarkable diversity and highlighted some exciting trends. Gins, in particular, stood out, moving beyond classic juniper-led profiles to explore inventive combinations of herbs, spices, and exotic botanicals. While traditional London Dry gins maintained their elegant simplicity, contemporary styles confidently experimented with bold, layered flavours, demonstrating how the category continues to evolve and expand its appeal.

The rum category was equally impressive, with entries reflecting a wide spectrum of styles and regional nuances. Together, these entries highlighted the versatility and depth of flavour that can be achieved through careful ageing, blending, and innovation, reinforcing rum’s status as a category of both tradition and creativity.

Coffee and Tea Awards

Over the past few years, South Africa’s coffee and tea sectors have experienced significant evolution, largely driven by changing consumer preferences and a growing focus on health and wellness. Functional teas, herbal infusions, and coffees enhanced with ingredients such as adaptogens, botanicals, or vitamins have surged in popularity, prompting local producers to innovate and create entirely new sub-categories within these traditionally well-established markets.

Technological advances and the rise of digital platforms have further reshaped the way consumers engage with these products. E-commerce has become an increasingly important channel, providing opportunities for smaller, artisanal South African brands that previously faced challenges accessing mainstream retail. At the same time, the growing interest in specialty coffee and tea at home, supported by advanced brewing equipment and premium coffee machines, has raised expectations around quality, consistency, and flavour, driving demand for products crafted specifically for home preparation.

This year’s tea tasting felt like a journey through a high-end wellness retreat, highlighting how much the industry has evolved to meet the "functional" demands of 2026. The competition saw a massive variety of entries, but the most striking shift was the move toward beverages that offer a specific mood or health benefit. Judges noted that the modern tea experience is no longer just about a quick break; it is about creating a "moment" of calm, focus, or recovery.

The tasting revealed a fascinating range of flavour profiles, from deep, earthy brews that offered a savoury "umami" quality to bright, floral infusions that felt as light as a perfume. Many of the top-rated entries featured complex layers where sweet and savoury notes met, think of a comforting, baked-good aroma followed by a refreshing, citrus finish. There was also a strong presence of "active" blends, where traditional leaves were combined with powerful botanicals to create a drink that felt more like a health tonic than a standard brew.

Technique also took centre stage, with judges praising the "clarity" of the extractions. Whether served hot or as a sophisticated cold brew, the best entries managed to extract deep flavours without any of the bitterness that sometimes plagues over-processed leaves. It was clear that the producers who came out on top were the ones who treated their ingredients with a chef-like level of respect, focusing on sustainability and precision to deliver a clean, vibrant, and highly professional result.

Technology has also changed how we drink. High-end, AI-powered home brewing machines are now the norm, allowing people to recreate café-quality lattes and precision-steeped teas in their own kitchens. Whether it's through smart tech or eco-friendly sourcing, the brands that are winning in 2026 are the ones making quality and responsibility feel effortless.

This year’s coffee tasting made one thing clear: the industry is no longer playing it safe with geography. Beans from lesser-known farms took centre stage, and many of them delivered some of the most memorable cups of the competition. Each single-origin entry felt rooted in its environment, the soil, altitude, and climate all came through in a way that gave every sample a distinct sense of place. There was a noticeable willingness from producers to step outside familiar territory and bring more unusual, expressive profiles into the spotlight.

The roasting approach played a huge role in shaping that expression, and the level of control on display was impressive. Light roasts were particularly well handled, keeping things delicate and clean, with bright floral and fruit notes sitting at the forefront. At the other end of the spectrum, darker roasts showed a more modern restraint, still bold and full-bodied, but carefully managed, so the intensity never tipped into harshness.

In between, the medium roasts arguably stole the show for balance. They carried a rounded sweetness with layers of chocolate and subtle richness, but remained smooth and easy to drink. It was the kind of profile that felt both accessible and refined, bridging the gap between complexity and comfort.

Overall, what stood out wasn’t just variety, but discipline. Even when producers pushed flavour in different directions, there was a shared focus on clarity and control, allowing the character of the bean to stay at the centre of every cup.

High-altitude coffees were a clear standout this year, consistently delivering a bright, crisp profile that judges responded to strongly. Processing choices played a major role in shaping expression: natural coffees brought forward rich, jammy sweetness and fruit intensity, while washed coffees stayed cleaner and more focused, highlighting clarity and structure. Together, they showed just how precise producers have become in steering flavour through technique, with each method used deliberately rather than by default.

There was also a noticeable broadening of formats beyond traditional brews. Submissions featuring coffee pods and milk-based drinks appeared more frequently, reflecting changing consumer habits around convenience and versatility. What was particularly striking was the improvement in quality within these newer categories, especially pods, which now often deliver a level of complexity and balance that sits much closer to traditionally brewed coffee than before.

Olives and Olive Oil Awards

In 2026, South Africa’s olive and olive oil sector is steadily making its mark locally and internationally. While Mediterranean producers still dominate globally, South African growers are gaining recognition for high-quality oils that reflect the country’s unique terroir, particularly in the Western and Northern Cape.

Consumer demand has moved beyond simply seeking “healthy oils.” Shoppers now look for single-origin, cold-pressed oils with distinct flavours and measurable health benefits, such as high polyphenol content. Artisanal and small-batch producers are capitalising on this trend, with awards and endorsements helping justify premium positioning.

Producers are also adapting to climate challenges, including erratic rainfall and extreme heat, through precision irrigation, drought-tolerant varieties, and sustainable grove management. Sustainability has become central to both resilience and competitiveness, with water-saving measures and eco-friendly production essential for maintaining quality.

South Africa’s olive and olive oil industry continues to evolve, combining traditional care with innovation to deliver premium, functional oils that appeal to both domestic and export markets.

This year’s tasting of olive oils and olives once again showcased the quality and innovation of South African producers. A wide variety of oils highlighted the remarkable range of flavours, textures, and aromas achievable through different cultivars, pressing methods, and growing regions.

Extra virgin olive oils displayed a broad spectrum of fruitiness, from bright, green-harvested olives with crisp, herbaceous notes to riper olives offering soft, rounded fruit aromas. Judges were particularly impressed by oils that achieved a harmonious balance, where gentle fruitiness, subtle nuttiness, and a touch of peppery pungency worked seamlessly together. The contrast between delicate, refined oils and bold, assertive expressions reflected producers’ careful attention to harvest timing and extraction techniques.

Terroir played a prominent role in defining character. Oils from cooler regions revealed smooth, buttery textures and elegant finishes, while those from warmer areas offered pronounced bitterness, robust fruit, and lingering, spicy aftertastes. These distinctions underscored how climate, soil, and cultivation practices shape complexity and individuality.

Freshness proved crucial to quality. Older oils often showed muted flavours or minor faults, reinforcing the importance of timely harvesting, careful processing, and proper storage to achieve excellence in South African olive oil.

The table olive tasting highlighted a category that has successfully evolved into a premium snacking option. Judges were impressed by the sheer variety on display, noting that producers are moving beyond simple brines toward more sophisticated, “chef-ready” flavour profiles. With the growing global interest in plant-based diets and health-focused snacking, table olives have firmly transitioned from a garnish to a high-protein, antioxidant-rich pantry staple.

Entries this year showcased a striking spectrum of colours and sizes, but the standout feature was texture. The panel praised olives that maintained a firm, meaty bite while avoiding excessive saltiness, a result of modern low-sodium brining and fermentation-free processing techniques that preserve natural crunch and fresh, vibrant flavour.

Innovative infusions were another highlight. Beyond traditional flavours like garlic or pimento, top entries incorporated bold marinades, including citrus zests, exotic spices, and botanical herbs, reflecting the clean-label trend. Overall, the judges agreed that quality is at an all-time high, with the category now offering products that combine craftsmanship, convenience, and a sense of indulgence.

Charcuterie, Sausage, Dried and Other Meat Awards

South Africa’s meat and charcuterie scene is moving into a more refined and questioning phase, shaped by consumers who want to know far more about what’s on their plate. Origin, farming practices, and production standards are no longer background details, they’re central to how products are judged and chosen. This shift has pushed producers to tighten up on traceability, improve welfare standards, and rethink packaging and sourcing with a more sustainable mindset. At the same time, the premium space has become increasingly creative, with small-batch charcuterie, heritage breeds, and more experimental curing approaches driving a noticeable rise in quality and individuality.

Alongside this, health-conscious eating is quietly reshaping how products are developed. There’s growing interest in meat options that feel lighter and less processed, from reduced sodium and nitrate-free ranges to leaner formulations that still deliver on flavour. In response, producers are refining traditional techniques rather than abandoning them, using improved fermentation, cleaner preservation methods, and more controlled ageing to build depth without heaviness. The result is a category that feels more agile than ever, holding on to its roots while adapting to a very different set of modern expectations.

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.

Cured Meat

This year’s tasting offered a clear reminder of how far charcuterie has diversified, with several products making an appearance that felt genuinely new to the table. The range on show leaned heavily into regional identity, with each cured meat carrying a strong sense of place and tradition. From finely air-dried hams with gentle, layered textures shaped by extended ageing, to deeply smoked cuts delivering bold, savoury intensity, the contrast between styles was striking.

What tied it all together was the level of craft behind each entry. Producers are clearly working with a deeper respect for traditional methods, but applying them with more precision and intent than before. The result is a category that feels both grounded and progressive, where heritage techniques are still central, but are being refined in ways that bring out greater clarity, balance, and character in the final product.

One of the highlights of the tasting was the remarkable range of artisanal cured meats and speciality salamis, which impressed judges with their complexity and finesse. Tasters noted the careful use of spices and seasonings, reflecting precision in both flavour development and maturation. Some entries displayed delicate hints of herbs, garlic, or subtle pepper, while others offered richer, earthier spice profiles with bold, lingering finishes.

The tasting celebrated producers who skillfully balance respect for traditional methods with creative innovation, producing products that stand out for both quality and character. Overall, the event provided a compelling snapshot of the category’s evolution, showcasing the continued rise in craftsmanship, flavour sophistication, and inventive approaches compared with previous years.

Sausages

This year’s sausage tasting reflected just how broad the category has become, with entries spanning familiar, traditional styles through to more unexpected, globally influenced interpretations. The overall spread felt deliberate rather than scattered, with producers clearly using the format to explore different flavour directions while still working within a recognisable framework.

Fresh sausage producers stood out for their willingness to experiment. Ingredient pairings were often more adventurous than in previous years, with herbs, spices, and occasional fruit elements used to lift and reshape classic meat bases rather than overwhelm them. The result was a series of profiles that felt more layered and expressive, without losing their grounding.

Preparation and preservation techniques contributed to a broad range of textures and flavour experiences. Grilled sausages impressed with smoky notes, juicy consistency, and distinctive seasoning blends, while lightly cured varieties delivered deeper, more concentrated flavours with subtle complexity. The range, from subtly spiced to boldly seasoned, reflected the rich cultural influences shaping sausage production worldwide. Overall, the tasting celebrated the ingenuity, craftsmanship, and evolving sophistication within the sausage category.

Other meats that had to be prepared

This year’s event brought a noticeably broader spread of pre-cooked and as well as meats that had to be prepared, with several entries that felt like a clear step away from previous editions. The line-up included well-executed meat cuts, carefully formed hamburger patties, and a selection of slow-cooked specialities that showcased just how far technique and presentation have developed.

What stood out was how confidently, producers are now working across different culinary styles. Seasoning profiles carried a stronger global influence, with bolder spice usage and more layered flavour building than in the past. Rather than relying on familiar approaches, many entries leaned into more expressive combinations while still keeping the core ingredient at the centre.

Across the board, there was a clear emphasis on precision, from how cuts have to be prepared by the chefs and were shaped by the producers, to how heat and time were managed in cooking. The result was a diverse but cohesive set of products that reflected a category becoming more creative, more technically assured, and increasingly open to cross-cultural inspiration.

Convenience Food

This year’s convenience-food tasting made it clear that the category has moved far beyond its old reputation for compromise. The range on show, from ready-to-eat meals and heat-and-serve dishes to more premium snack options, demonstrated how strongly producers are now prioritising flavour, freshness, and overall experience alongside speed and ease of use.

Global influence was impossible to miss, with many entries drawing inspiration from street food and home-style dishes reinterpreted for modern, on-the-go lifestyles. Rather than simply replicating familiar ideas, producers are refining them, balancing bold, recognisable flavours with more considered nutrition and improved ingredient quality.

What tied everything together was the level of thought going into execution. Smarter packaging, more intentional seasoning, and improved texture work all contributed to a noticeable uplift in quality across the board. The result is a category that feels increasingly confident in its direction: fast, accessible food that still delivers genuine flavour and craft.

Dairy Awards

Dairy is no longer sitting in a purely traditional space defined by milk and cheese. It has shifted into a much broader category where creativity, wellness, and premium positioning all overlap. Consumers are looking for products that deliver more than basic nourishment, they expect a combination of nutrition, enjoyment, and ethical production, often within a single offering. That expectation is reshaping how producers think across the entire supply chain, from sourcing through to final packaging.

This has pushed innovation to the forefront in a very visible way. Functional products such as probiotic yoghurts, high-protein drinks, and lactose-free alternatives are continuing to gain momentum, supported by improvements in processing and packaging that enhance freshness and convenience. At the same time, plant-based alternatives are no longer a separate niche but a genuine force influencing development, encouraging hybrid approaches that aim to combine dairy’s familiar taste and texture with the flexibility and perceived benefits of alternative ingredients.

The result is a vibrant, forward-looking industry where tradition meets experimentation. Brands that succeed are those embracing creativity, functional benefits, and sustainability while responding to consumers who want more than just a product, they want a purposeful, enjoyable dairy experience.

Entrants ranged from very artisanal and small to big producers. The event was open to both dairy products, and non-dairy alternatives.

A great variety of unripened cheeses were entered, ranging from Fior de Latte and Marscapone to Buratta and Bocconcini. The judges were impressed with the skills exhibited by the producers and the quality of the products. The ripened cheeses also impressed, with the skill of the cheese makers very evident.

Among others there were dips, yoghurt, butter, ice cream, desserts and gelatos to enjoy and savour.

Of all the categories, the dairy category was probably the most competitive, with the highest average quality of all the categories.

Condiment and Sauce Awards

The condiments and sauces market is evolving into a category defined by creativity, storytelling, and versatility. Today’s consumers are not just looking for flavour, they want products that inspire meals, reflect heritage, and offer multi-use convenience, from marinades and finishing sauces to cooking bases. Small-batch and artisanal producers are gaining ground, experimenting with locally sourced ingredients, unexpected spice combinations, and fermented or slow-cooked techniques that deepen complexity.

Innovation is no longer limited to taste. Packaging that simplifies storage, portioning, and on-the-go use is increasingly influencing purchase decisions, while brands are exploring collaborations with chefs and food creators to bring authentic culinary experiences into the home. The category is also seeing a rise in “hybrid” products, sauces that combine sweet, umami, and smoky notes, or condiments infused with functional ingredients like herbs, spices, or botanicals.

Overall, the market is moving beyond traditional pantry staples, becoming a space where flavour, craft, and convenience intersect, rewarding producers who push boundaries while maintaining authenticity.

The Condiment and Sauce entries varied greatly, with Chilli-based sauces having the highest number of entries per class. The judges were surprised by the producer's focus on depth of flavour, rather than just focusing on heat.

This year’s condiment and sauce tasting revealed a category that is increasingly adventurous, functional, and inventive. Judges encountered a wide spectrum of products, from fermented and umami-rich sauces to bold, plant-based blends designed to complement modern lifestyles. Rather than focusing solely on heat, the tasting highlighted layers of flavour, texture, and aroma, with standout entries featuring smoked, roasted, or slow-cooked ingredients that added depth and complexity.

Producers are experimenting with multipurpose formats, such as sauces that double as marinades, dips, or cooking bases, reflecting the growing demand for convenience without sacrificing quality. Creative pairings, like tangy fruit accents, botanicals, or subtle spice notes, demonstrated skillful balancing of taste profiles, while artisanal small-batch entries showcased craftsmanship and originality.

Overall, the event illustrated how condiments are moving beyond traditional pantry roles, emerging as key drivers of culinary exploration. The tasting underscored the category’s potential to transform everyday dishes into layered, memorable experiences that combine flavour, innovation, and versatility.

Some individual specialised sauces stood out, while some meat sauces strongly came to the fore.

Preserves, spreads, honey and syrup awards

This year’s tasting of preserves, spreads, honeys, and syrups highlighted a category rooted in resourcefulness, seasonality, and flavour integrity. Judges encountered products that reflected a deep respect for raw ingredients, with producers allowing fruit, botanicals, and natural sweeteners to take centre stage rather than relying on heavy processing or excessive sweetness.

A clear shift emerged towards texture and versatility. Thicker-set jams, slow-reduced syrups, and raw or lightly filtered honeys demonstrated restraint and technical control, offering depth without overpowering the palate. Many entries were designed to move beyond the breakfast table, working just as comfortably with cheeses, baked goods, glazes, or savoury dishes.

Innovation was evident in subtle, thoughtful ways. Rather than novelty for its own sake, producers explored layered flavour through gentle spice, herbal infusions, and careful balancing of acidity. The tasting confirmed that this category is evolving into one of quiet sophistication, where craftsmanship, purity, and adaptability define quality and distinction.

Baked Goods and Confectionery

This year saw a great variety of entries ranging from Stroopwafels, ready mixes, to buns, and from Gummies to fudge. The judges had a royal time judging the entries. This year saw the most entries ever.

Spices and herbs

This year’s event showcased an impressive variety of spices, with an exciting mix of bold and inventive flavours. Judges were particularly impressed by unique blends that elevated familiar ingredients, bringing depth and complexity to the competition.

Standout entries included masala blends, rich and smoky braai blends, everything spice and expertly crafted rubs. These selections demonstrated innovation while honouring traditional seasoning techniques, making this year’s spice category one of the most dynamic yet.

Final conclusions

This tasting offered a clear snapshot of where food and drink stand right now: confident, precise, and increasingly intentional. Across categories, producers demonstrated a strong command of flavour, balance, and application, showing a more profound understanding of how products are used, shared, and experienced by consumers in real life.

Rather than relying on excess or novelty, many of the most compelling entries were defined by clarity of purpose. Thoughtful ingredient choices, controlled techniques, and restraint in flavour design emerged as recurring strengths. Whether rooted in tradition or modern thinking, the best products spoke with confidence, proving that refinement often has greater impact than reinvention.

Taken as a whole, the tasting underscored a sector that is maturing in exciting ways. Producers are no longer chasing trends, they are shaping their own identities, sharpening their standards, and raising expectations across the board. The result is an industry moving forward with intent, integrity, and a clear sense of direction.

2026 Judges

We would like to thank the companies who entered, the staff who made this event possible, and our partners:

• Acqua Panna
• Crystal Direct
• DHL
• Equipment Café
• Hario
• Mahlkönig
• MM Canals
• RX Olive Oil Closures
• S.Pellegrino
• Sowing and Reaping
• Theron du Plessis Chartered Accountants
• Ultimate Water

The dates for South African Food and Beverage Challenge 2027 will be announced in February 2027.      

For any enquiries, visit www.fbawards.co.za, or email hello@fbawards.co.za

Results of the 2026 event