Brand Creation

Brand Creation
Over 20 years experience in the food industry - in retail, food service and marketing, enables us to work closely with producers and farmers to understand the integrity of their products and to depict them graphically as sought after global brands.

Setting Brand Values

Setting Brand Values
Creating and marketing a brand means realizing and cementing brand values, telling the supplier story, and building consumer confidence in the brand with accreditation and good farming and manufacturing practices. We communicate this through website creation; point of sale marketing material and other traditional marketing avenues. Our strong association with Woolworths and other South African retailers is key in getting the product to market.

Measurement of brand values We stay abreast with world trends in food marketing by travelling to trade shows and expos regularly and visiting international suppliers, farms and global retail stores. Our strong association with the top chefs in South Africa also keeps us informed about the latest restaurant food trends.

Our network of consultants completes customer surveys regarding the brands that we have launched, and provides in-depth analysis of consumer preferences in all aspects of the products.

Innovation - Developing Product and Packaging

Innovation - Developing Product and Packaging
OMEGA FOOD WORKS researches trends in the relevant market place and gives advice on the creation of new products innovatively packaged. Our interest in SalmonBar restaurant,deli, bakery and food shop provides us with an ideal test market for Provenance Brands. At SalmonBar we are proud of our motto - we source responsibly and cook simply - we know the origin of all our key ingredients.

By working closely with farmers we are able to ensure full traceability from the egg or the seed to the retail or food service pack - thereby guaranteeing the origin of the product.

Comprehensive Marketing Strategy

Comprehensive Marketing Strategy
Our delivery includes:
Optimised website development
Point of sale brochures and pamphlets
PR plans and exposure
Event planning and co-ordination

Aquaculture and Mariculture

Aquaculture and Mariculture
Aquaculture in South Africa is in its infancy and fish farmers are forced to use niche markets for their products. Considerable time must be spent analyzing and developing these. OMEGA FOOD WORKS can help by providing the latest research on current market place trends. We often encounter aquaculture producers who are ready to harvest their first crop of fish with no clear selling plan. We work with Africa's leading fish farmers - taking their products to market and building traceable Provenance Brands. We have also re-branded some of South Africa's leading Mariculture operations on our coastline to re-position their brands for retail and food service.

EXPERTISE & AQUACULTURE CONSULTING When required, we draw on the skills of internationally acclaimed aquaculturalist Gregory Stubbs for feasibility studies and advice. Gregory established Three Streams Salmon & Trout while still an undergraduate student at Stellenbosch University in South Africa. After completing his M.Sc in Aquaculture at Stirling University, Scotland, Greg worked in the salmon farming industry, gaining experience from hatchery to the sea cage operations. In 1990 he established a commercial farm for the division of Aquaculture, University of Stellenbosch. He was also involved in the structuring and lecturing of an Aquaculture course for the University. Gregory played a leading role in establishing Dewdale Trout Farm as the largest trout farm in South Africa. Dewdale Farm was expropriated for the construction of the Berg River Dam in 2006. Together with his partners Gregory established the Katse Fish Farms in the highlands of Lesotho. Today Katse Fish Farms is the largest trout operation in Africa. Gregory is dedicated to the development of sustainable aquaculture in Africa. He has consulted on various projects throughout Africa, ranging from cold water species (salmon and trout) as well as warm water species such as tilapia and catfish. In the marine environment Greg was involved with the research and development of closing the cycle of kob (Argyrosomus sp) and yellowtail (Seriola lallandi).