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World-class brand building, route to market solutions, and technical expertise.

Rialto Food is a dynamic consumer goods company which offers a comprehensive solution to local and international brands in the Southern Africa. We work in partnership with our clients through joint planning to adapt these proven solutions to drive real value and effective routes to market. Using best in class execution, we have a proven track record of fostering, developing, and sustainably growing our partners’ businesses.


TABASCO® Brand products are made by McIlhenny Company, founded by Edmund McIlhenny in 1868 on Avery Island, Louisiana. It was here that he developed the recipe for TABASCO® Original Red Pepper Sauce that’s been passed down from generation to generation. To this day, the company is still family-owned and -operated on that very same island.


McIlhenny grew his first commercial pepper crop in 1868. The next year, he sent out 658 bottles of sauce at one dollar apiece wholesale to grocers around the Gulf Coast, particularly in New Orleans. He labelled it “Tabasco,” a word of Mexican Indian origin believed to mean “place where the soil is humid” or “place of the coral or oyster shell.” McIlhenny secured a patent in 1870, and TABASCO® Sauce began its journey to set the culinary world on fire. Sales grew, and by the late 1870s, he sold his sauce throughout the U.S. and even in Europe.


Today, 150+ years later, TABASCO® Sauce, the basic recipe, the process by which it’s made, and the ingredients remain virtually unchanged. Now the aging process for the mash is longer – up to three years in white oak barrels – and the vinegar is high-quality distilled vinegar.

How Tabasco Sauce Is Made – Bing video


We’ve come a long way from our beginnings in 1868. While the Original Red Pepper Sauce stays true to the history of TABASCO® Brand, the TABASCO Family of Flavors® features 9 varieties of high-quality pepper sauces. From mild to wild, there’s something for everyone.


Kikkoman is the world soy sauce market leader and appreciated in more than 100 countries around the globe. Kikkoman Soy Sauce is manufactured in Europe according to European standards.

With over 300 years of history, Kikkoman Soy Sauce is known for its unique taste, which enriches all senses and brings out the very best in every dish. It is rich with naturally produced Umami, which is generated during a long brewing process, using only four natural ingredients: wheat, water, soybeans and salt.

The key to the unique taste of soy sauce lies in a lengthy process of koji making and fermentation. Koji mould is made in a three-day-long process of propagating Kikkoman’s original Aspergillus, a type of fungus, with processed soybeans and wheat. It results in the production of shoyu koji, the essential base of soy sauce.

This base then gets mixed with moromi, a kind of mash made of a salt-and-water solution. This process is called fermentation and takes several months, but guarantees the rich flavour, aroma and colour, which are unique to Kikkoman Soy Sauce.

The result is a soy sauce, which is made from only natural ingredients, entirely naturally brewed and without any artificial additives. It contains over 300 different aroma components that create the exceptional and distinctive aroma unique to Kikkoman Soy Sauce.

Kikkoman Soy Sauce has an outstanding level of Umami, which makes it a versatile seasoning for not only Asian food, but for all dishes around the world.


La Maison Maille® has set the standard for Dijon mustard since 1747.  276 years of French Culinary refinement. Secret mustard-making process using the finest ingredients. Maille® maintains its reputation for producing an extraordinary range of mustards featuring unexpected ingredients e.g., berries, herbs, fruit, wine and cognac.

Tradition and Craftsmanship

Maille® was created by Antoine-Claude Maille in 1747. The process of making Maille® has remained unchanged for 271 years.  To this day, Maille® is led by “Maitres Moutardiers” (Master Mustard-Makers) who keep the tradition. It is the attention to detail that sets La Maison Maille apart – the carefully selected ingredients, the nuances of the recipes, the expertise in the methods (Dijon mustards are made using a special process where the mustard grains are cut, not crushed, resulting in its fine texture) used and the elegant  black and gold packaging.


Maille® mustards create new products each year, the team explores the subtle combination of ingredients in order to achieve a complex taste profile, an appealing aroma, the desired texture, the right colour. These are then tested and validated against different criteria before being approved for production.


La Maison Maille cherishes the resource which makes excellence possible – the land, the people and the know-how.   Maille continually strives to minimize its environmental impact by sourcing its agricultural raw materials sustainably.  Where possible, a sustainable approach to waste material is adopted during production. For example, the husks of the mustard seeds, removed during the straining process, are re-used as animal feed or sold as ingredients for other industries.