October looks set to be a roller coaster month for Tiger Brands. As the food giant prepares to reopen its polony factories seven months after the world’s biggest listeriosis, lawyers representing the victims are set to approach the Johannesburg High Court to have the class action against the company certified.
Introducing consumers to a new brand isn’t easy, but when the product is an entirely new concept, this challenge is magnified ten-fold, as illustrated by the struggles startup Ayoba-Yo experienced trying to explain biltong to American shoppers.
Cape Town startup, Gourmet Grubb, may look like another purveyor of premium ice cream – until you take a closer look at its name and product ingredients. It has bravely ventured into the world of entomophagy – human use of insects as food – using fly larva as its milk source…
A welcome new B2B F&B event that’s bound to grow in stature is the FoodNext.Africa symposium, a two-day meeting focusing on food disruption from farm-to-fork. The 2018 event was held recently at Cape Town’s CTICC – and here are some interesting views from some of the speakers on the state of play in SA’s F&B sector.
IMCD, a leading global distributor of speciality chemicals and food ingredients, has signed an exclusive agreement with Ingredion to distribute its range of starches and functional food ingredients across multiple territories in Sub Saharan Africa.
South African consumers are facing an increasingly stressful, time-starved lifestyle which has created a burgeoning demand for convenient solutions that can help simplify their lives. This lends itself to a host of untapped opportunities for South African manufacturers and retailers, says a new Nielsen report.
Powered by lactose-free innovation, dairy is challenging the surging growth of plant milks, with US sales of lactose-free milk set to catch up with – and perhaps even overtake – almond milk, reports New Nutrition Business.
Kombucha, Korean-inspired kimchi and even beauty care products are rising to the top of the food industry headlines. It’s all about fermentation, which adds good gut bacteria inside and absorption efficacy outside.
As consumer interest in dairy alternatives climbs, so too does production of such products. Launches of dairy-alternative beverages, for example, have more than doubled globally since 2012. Get an update on this trend with this FREE White Paper published by Tate & Lyle…
Pundits are predicting that 2018 will be a growth year for FODMAPS, which has been bubbling under since its debut in Australia as a treatment for Irritable Bowel Syndrome (IBS). The acronym comes from Fermentable Oligo-Di, Mono-saccharides and Polyols, which are types of short-chain carbohydrates found in a variety of foods, including onions, garlic, wheat and apples.