06 Sep 2016 KWV’s world-first wine wins global innovation award
It was a winner in IUFoST’s Global Food Industry Awards Competition in the category: Product and/or process innovation including industrialisation of traditional foods, 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 for Food, Science and Technology, (SAAFoST) on KWV’s behalf.
KWV winemaker, Louwritz Louw (pictured above), says that the IUFoST global excellence award is important recognition to receive and recognises 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 magazine 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.
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.”
Extending its 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 says.
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.
Related reading:
KWV launches world first ‘natural’ Pinotage using patented preservation technology
“Game-changing way” to produce wine, beer, cider with rooibos and honeybush woods