SASDT Symposium 2025 explores sustainable solutions & innovation in dairy sector

SOUTH AFRICA – The South African Society of Dairy Technology (SASDT) Symposium 2025, held at the Piekenierskloof Mountain Resort in the Western Cape, spotlighted cutting-edge innovations and sustainable solutions shaping the future of dairy in South Africa and beyond.

Held from 13th to 14th May, the event gathered producers, processors, researchers, and suppliers under the theme “More for Less: Enhancing Value and Efficiency in Dairy,” tackling topics such as the future of dairy innovation and overcoming production and processing challenges in the face of limited global resources. 

Against the backdrop of growing global resource constraints, the symposium unpacked how the industry can adapt and thrive through value engineering, advanced membrane technologies, precision fermentation, and responsible production practices. 

It also explored evolving consumer needs, the role of fermented dairy in gut health, and the environmental imperative of smarter water and packaging solutions.

Key highlights

To kick off the event, Christine Leighton, President of the SA Society of Dairy Technology (SASDT), gave the opening remarks, with a call for continued responsibility, innovation, and transparency across the dairy value chain. 

“While dairy is a natural product, the sector must continue to act responsibly, upholding food safety, promoting sustainable practices, and consistently delivering high-quality products. It must continue to address concerns around animal welfare with transparency and care, she said.

To address the issue on the future of dairy innovation, Alwyn Kraamwinkel, CEO of the South African Milk Processors’ Organisation (SAMPRO), said that the future growth of demand for consumer goods is hugely dependent on the level of economic growth in South Africa.

He added that optimistic expectations about consumer demands in 2025 are not supported by extremely high uncertainty and the expected low increase of GDP in 2025.

One of the symposium’s key focus areas was the intersection of health, science, and consumer preferences. Karin Carstensen, Scientific and Regulatory Affairs Manager at Woolworths Foods, gave a deep insight into the role of fermented dairy in gut health. 

She emphasised that consumer preferences drive innovation in the dairy industry and the importance of creating products that meet multiple consumer needs simultaneously, ensuring both market relevance and sustainability.

Additionally, Neels Poerstamper, an independent consultant in the dairy industry, said that future advancements include the fermentation of dairy proteins and plant-based alternatives. He noted that the technology of precision fermentation uses genetically engineered microbes to produce dairy proteins.

As reported by StockFarm Magazine, Robert Sudell, Dairy Operations Manager from Rhodes Food Group, explained that the accuracy of new equipment is key to innovation in the processing plant.

Carsten Orzol, owner of Memcon, addressed the issue on water management, stating that South Africa has a huge issue with water availability.

“In Johannesburg, we lose 40 to 50% of fresh water because of broken pipes and infrastructure. We are at a point where treating wastewater might be cheaper than what you currently pay for fresh water,” Orzol said.

 Innovation Showcase

In addition to the symposium, attendees also engaged with the Innovation Showcase, where producers, processors, and suppliers displayed cutting-edge practices. The Innovation Showcase aimed to celebrate the South African dairy sector’s contributions to the United Nations Sustainable Development Goals.

Among the exhibitors was SIG, a platinum sponsor for the event,  known for its sustainable packaging solutions, including cartons, bag-in-box formats, and spouted pouches. 

Mérieux NutriSciences, a gold sponsor, showcased its expertise in food safety, quality, and sustainability, offering testing, consulting, training, and research services tailored to industry needs. 

Novonesis, a leader in biosolutions and the event’s bronze sponsor, presented sustainable innovations spanning food & beverages, bioenergy, and agriculture.

Additional sponsors included Gray Tec, Lancewood, Fair Cape Dairies, Stern Ingredients, DanLink Ingredients, and PHT, demonstrating the broad support and engagement the symposium continues to attract.

Building on the success of previous symposiums, the goals of the SASDT are to promote and encourage technological and scientific advancement in the Dairy Industry by: the dissemination and application of knowledge, the provision of opportunities for and discussion, co-operation, education, training and research.

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