Afoodable, a division of Lake Foods and AECI Food and Beverages, has a manufacturing facility located in Montague Gardens, Cape Town. This facility introduces innovative liquid product concepts that enhances Afoodable’s ability to tailor-make solutions for its customers in the sauces and marinade sectors.
Our strength lies in our ability to service local and export markets with a diverse range of quality liquid marinades and sauces with a capacity of producing up to 500 tons per month to offer our customers the best products and services, in partnership with them.
Afoodable’s extensive range of branded products are supplied to the catering and food manufacturing markets.
The business also manufactures and co-packs for larger South African companies, including certain retail and fast food chain outlets. The ranges include mainly in marinades and sauces but also in base products and creamy salad dressings. The product range is ready to consume as a condiment or ready to be added as an ingredient.
Manufacturing processors are cold mix and high shear, and fully cooked. The sauces are high acid, low in pH, preserved, ambient shelf stable products, which classifies the product as a biologically low risk food product.
The facility is flexible enough to allow the use of Polyethylene terephthalate (PET) containers and semi-rigid packs that can be cold or hot filled, with volumes from 250ml right through to 750ml. For the foodservice and food manufacturing markets, packaging options are 2 litres, 5 litres, 25 litre buckets, 20 litre Bag in Box and 1 tonne disposable and reusable Flexitainers. Afoodable’s team sources packaging, perfects recipes and controls the quality of finished products.
A food safety policy is in place and communicated by Top Management. The policy is supported by measurable objectives which are reviewed according to internal and external issues impacting on the ability of Afoodable to achieve these objectives. Factors contributing to the success of meeting our objectives are identified throughout the year and used as input into the management review. This information is used to set new objectives for the following year. Any failure to meet objectives is investigated and actioned accordingly.
The impact of internal and external factors is facilitated through the Hazard Analysis and Critical Control Points (HACCP), Threat Assessment and Critical Control Points (TACCP) and Vulnerability Assessment and Critical Control Point (VACCP) study which addresses any changes to legal requirements; technological advancements; market requirements; food defence and food fraud and socio-economic climates