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KWV’s World First Technology Pays Off With Global Award Win

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KWV’s World First Technology Pays Off With Global Award Win

KWV’s World First Technology Pays Off With Global Award Win
September 05
10:00 2016

World first technology has paid off for KWV’s Earth’s Essence wine brand, which has won a Global Food Award, at the prestigious IUFoST (International Union of Food Science and technology) Global Food Industry Awards Competition in the category: Product and/or process innovation including industrialization of traditional foods. Winners were announced at the IUFOST World Congress of Food Science and Technology held in Dublin, Ireland, from Aug 21-25, 2016.

The award was accepted by a representative of The South African Association of Food, Science and Technology, (SAAFoST) on KWV’s behalf, who will bring back the trophy to Cape Town, for the wine producer.

KWV winemaker, Louwritz Louw (pictured), says that the IUFoST global excellence award is important recognition to receive from such an established organisation and recognizes KWV’s use of innovative ingredients. 

Earth’s Essence is the world’s first ‘natural’ Pinotage wine. “It has no sulphur or preservatives added, made possible by utilising world first technology, following KWV’s joint acquisition of the patent for an innovative process using indigenous Rooibos and Honeybush wood during various stages in the winemaking process,” he explains.

He continues: “This is about advance in a category that has not seen true innovation in years. Though there are many new technologies in the wine world there has never been a process innovation like this in the wine industry.” 

Earth’s Essence is gaining other global recognition, having been named as product finalist in the international SIAL competition. Food Review named Earth’s Essence as the South African selected SIAL finalist (the only brand from South Africa to feature) as most representative of a product shaping world markets and the winners will be announced in October in Paris. SIAL is the world’s largest food innovation exhibition. The finalists were chosen by a panel of judges, from 28 publications around the world, who scrutinized the latest trends and new product launches that are defining the international food trade. 

Tania Joubert, Global Brand Manager for Earth’s Essence at KWV says: “We feel honoured to represent South Africa in the SIAL competition and to be chosen by a panel of esteemed international judges as a finalist is wonderful recognition.” 

Global Footprint

“Earth’s Essence is distributed in a few countries globally and we are actively working to increase our footprint in countries embracing ‘no sulphites added’ wine as this patented process opens up a whole new wooded wine category for the Earth’s Essence brand,” Joubert explains. 

Rooibos grows naturally in the Cederberg area in the Western Cape, while Honeybush is found only in the coastal districts and mountainous areas of the Western and Eastern Cape in South Africa. “By using Rooibos and Honeybush wood during various stages in the winemaking process their powerful anti-oxidants protect the wine naturally,” she adds. “This is a major advantage for people who suffer from sulphur intolerance.”

KWV is busy expanding the Earth’s Essence range using the same technology, with a Sauvignon blanc currently in production, which will be ready for release in October 2016. 

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