About Us
Premium supplier of imported food & beverage brands for South Africa’s hospitality and retail trade sectors.
ABOUT CLEARWORLD SUPPLIERS
Established in 2012, Clearworld Suppliers is a Cape Town based importer and distributor of premium food and beverage brands, servicing the hospitality, retail and foodservice sectors across South Africa and Sub-Saharan Africa.
Our portfolio includes internationally recognised mineral waters such as S.Pellegrino / Acqua Panna, and French icon Perrier, alongside a growing range of other imported Mediterranean and Italian food products, including pasta, flour, tomatoes, oils, vinegars, condiments, truffles, olives, canned goods and premium beverages. We work with restaurants, hotels, retailers, delis, cafés, bars and chefs who require products that not only deliver on quality, but consistency and brand credibility.
Clearworld is built around reliable supply, strong trade relationships and a national distribution network designed to support both everyday replenishment and premium menu development.
Sun Brand saffron is handled with a level of care that feels almost ceremonial, each thread carrying colour, aroma and depth that unfolds slowly in cooking. It does not rush into a dish. It releases itself gradually, tinting, softening and shaping flavour with a quiet intensity that feels deliberate rather than bold. Used sparingly, it brings warmth, colour and a kind of richness that lingers well beyond the first bite.
Sanpellegrino embodies the vibrant spirit of Italian living, where sunshine, citrus groves and sparkling waters meet in perfect harmony. For over a century, it has transformed simple moments into refined experiences, bringing elegance, joy and natural effervescence to tables around the world. With every sip, it evokes la dolce vita, a celebration of taste, style and connection that lingers beyond the glass. It is pure Italian sparkle. Always.
Perrier is the expression of French elegance through sparkle, bringing vibrancy and refinement to tables around the world for more than a century. Sourced in Vergèze in the south of France, its distinctive effervescence and crisp character create a water that feels both refreshing and elevated. Long associated with fine dining, style and sophisticated social moments, Perrier transforms simple occasions into experiences filled with energy, ritual and understated luxury.
Acqua Panna is the quiet presence at the finest tables, a still water that brings calm rather than interruption. Born in Tuscany, it carries the memory of a landscape shaped by time, patience and natural grace. Each glass offers a soft, refined balance that allows cuisine to speak clearly, never overshadowed. It is chosen not to impress loudly, but to complete the experience with understated elegance, where every detail matters and nothing is rushed.
Nortindal squid ink is one of those ingredients that transforms a dish the moment it touches it. Deep black in colour with a subtle, briny intensity, it brings both visual drama and a clean, ocean-driven depth of flavour. Used in pasta, rice or sauces, it moves through the dish rather than sitting on top of it, adding richness and character without overpowering what is already there.
Colavita sits at the heart of Italian everyday cooking. The extra virgin olive oil pours gold and moves cleanly through a hot pan, leaving a soft fruitiness behind. The pasta – bronze die, rough surfaced and sauce grabbing – holds its shape from pot to plate. Together, they form the quiet foundation of a working Italian kitchen. Exactly what good staples should be.
Okja is the South African plant-based brand that proves you don’t need a chemistry degree to enjoy your morning flat white. It was born from a simple, rebellious idea: plant milks should be delicious, understandable, and genuinely fun. No unrecognisable ingredients, no gums you need to Google. Just honest, great tasting products made with integrity. With a cult following, bold packaging, and a lifestyle led attitude, Okja is redefining what plant based can be.
Since 1922, Baci has been Italy's most personal chocolate. A whole hazelnut rests inside a cloak of gianduja and dark chocolate, and each piece carries a small folded love note. Luisa Spagnoli spun leftover hazelnut grains into gold, and the messages became legend. Some notes whisper romance, others tease with a wink. One Baci turns an ordinary moment into something remembered. The kind of chocolate that leaves a story behind.
Banhoek is the finishing chilli oil from Stellenbosch, born for the moment a dish is complete but needs a lift. Sun dried bird's eye chillies steep in oil, creating heat that arrives clean and steady. A single amber drizzle sharpens grilled fish, livens up vegetables, pasta or eggs. Use it last. Let the sting sing.
Beaufor carries the quiet authority of French mustard from Champagne, where Charbonneaux-Brabant has turned grapes into vinegar since 1797 and seeds into mustard since 1975. The result is bright and structured, a blade of acidity that cuts through dressings, sauces and marinades. It never steals the show. It simply makes everything around it better. A workhorse that belongs in every kitchen.
Caputo is the flour that Naples trusts for pizza that breathes. The range includes a classic Pizzeria flour for crusts that turn honeycombed and soft, a Chef's flour for long, slow fermentation, a Semola for pasta that grips sauce, and a Gluten Free flour that behaves as it should. From mixing to baking, Caputo delivers certainty.
Ciao tomatoes come from the Sarnese-Nocerino region of southern Italy, where volcanic soil and Mediterranean sun give fruit a natural balance and low acidity. They are picked and jarred within six hours. Open a tin and you smell summer. The taste is bright, rounded, gently sweet. Perfect for slow simmered sauces or a raw drizzle over bread. No shouting. Just tomato. The standard you will measure others by.
GI Metal tools were made for the dance of a pizza pass. Lightweight, balanced, heat resistant. A perforated aluminium peel slips under a blistered crust. A turning spoon steers a pie in a 450 degree oven. A bench scraper divides dough in a heartbeat. They keep pace with every slide, every turn, every service. Tools that disappear in your hand.
Giusti has aged balsamic in Modena since 1605. Some wooden barrels have been whispering to vinegar since the 1700s. Chestnut stains it dark and tannic, cherry wood adds sweetness, oak brings vanilla. Twelve years gives you a vinegar that cuts and glows. Twenty five years turns it into a thick, layered treasure. Use drops, not splashes. Each one changes the mood of a dish. You will learn to measure in drops.
La Chinata builds flavour with fire and patience. In Extremadura, Jaranda, Jariza and Bola peppers are harvested in October and November, then laid over oak embers for fifteen days. The smoke sinks in deep. The paprika that emerges is warm, earthy, and red as a sunset. It moves through food like a slow invitation, never just sitting on top. A pinch transforms. A spoonful transports.
Montsia rice comes from the Ebro Delta in Spain, where water and earth meet. This PDO certified Bomba rice is the soul of paella. Each short, round grain swallows stock without bursting. It stays firm and separate as the saffron, seafood and chicken soften around it. Every grain cooks at the same pace. No surprises. Just structure. The rice that makes paella unforgettable.
Mondega is a slow-crafted chilli infusion built around time, restraint and precision. Each batch is left to mature over an extended period, allowing heat and depth to soften into something smooth, rounded and deliberate. It is used in drops rather than pours, designed to sit lightly over food and lift flavour without overwhelming what is already there. The experience is controlled and intentional, where a small amount is enough to shift the entire expression of a dish.
Since 1872, Polli has been putting sunshine into jars. Green olives from Bella di Cerignola. Pesto that tastes like basil from a Genovese hillside. Artichokes in oil. Sun dried tomatoes. Open, smell, use. No prep, no delay. They bring a sudden flash of Mediterranean flavour to pizzas, sandwiches, boards, salads or just eaten from the jar with a fork. Always ready. Always welcome.
Perugina has made chocolate in Perugia since 1907. Nero is their dark expression: a bar of single-origin chocolate that tastes like the earth it came from. No floral notes added to cover the origins, no sweetness layered on top. Just cocoa that arrived in Italy decades ago and waited in the right hands. The brand built its name on understanding that chocolate's job is to taste like chocolate.
Riso Gallo has held Italian risotto in its hands for six generations. Arborio and Carnaroli grains are the heroes here. They take in liquid slowly, releasing starch bit by bit until the sauce turns creamy and the grains stay firm. Toast them in butter first. Add broth. Stir. Watch them transform. Trusted since 1856. You will understand why after one batch.
Youthful Living is a range of functional supplements designed to sit easily within everyday life, supporting wellbeing through simple, familiar formats. It brings together collagen blends, digestive and detox support, metabolism and energy formulas, and everyday nutritional supplements in powders, capsules and ready-to-mix drinks. The range is built for consistency rather than effort, something that becomes part of routine in a quiet, natural way, helping people feel more balanced in the background of their day.
Sabatino brings Umbrian truffles to the kitchen beyond their short season. Founded in 1911, the family still selects fresh truffles for their deep, musky aroma. Then they bottle that depth into oils, sauces, and condiments. A few drops over a mushroom risotto. A light shaving on scrambled eggs. A small gesture that turns simple cooking into something quietly luxurious. The secret weapon you keep near the pass.
S.PELLEGRINO
S.Pellegrino flows from the source in San Pellegrino Terme, 70km from Milan at the foothills of the Italian Alps after a 30 year journey through this terroirs rocks. Rich in minerals with a fine bubble and natural carbonation for a pleasant and balanced taste.
S.Pellegrino is the leading sparkling natural mineral water recognised worldwide for its heritage, quality, taste and dedication to fine dining.
S.Pellegrino was first bottled in 1899.
S.Pellegrino is shipped to more than 120 countries, appreciated by Chefs and Sommeliers around the world, as well as enjoyed on tables at home.
ACQUA PANNA
Acqua Panna emerges from a spring situated 800 metres above sea level on the slopes of Tuscan Apennines. Bottled after a 15-year journey through the rocks.
Low in mineral content with a smooth and velvety taste.
Acqua Panna was discovered by the Medici family in 1564.
The home of Acqua Panna is at Villa Panna Estate, which is situated in a conservatory.
Acqua Panna is the official still mineral water for tasting wines of the ASI, Association de la Sommellerie Internationale.