24 Feb Relaxation drinks continue growth trend
New research from Zenith International suggests that the global market for alertness and relaxation drinks has passed the $500 million mark.
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23 Feb Kraft hopes to make a splash with new MiO water flavouring
US: Just when you figured there were no new ways left to tweak water, along comes Kraft with a product almost certain to raise eyebrows and seriously shake the $1-billion water flavouring category: liquid water enhancer....
23 Feb Hefestus goes out of business – but its machines do not
FOODStuff SA has recently learnt that Hefestus, the Israeli developer and supplier of top-sealing food packaging machines and lines, has gone out of business. But local owners of its technology can rest assured....
17 Feb Introducing Anelich Consulting
One of the SA food industry's doyennes, Dr Lucia Anelich, erstwhile head of the Food Safety Initiative at the Consumer Goods Council of SA, has announced her 'where to next', following her recent departure from the council. Lucia has set up her own food consultancy...
17 Feb Cargill introduces high-pressure processing for ground beef patties
From Cargill in the US: Cargill has evolved and perfected an existing food processing technology to create Fressure™ fresh ground beef patties, which have double the shelf life of traditional fresh burgers, benefit from enhanced food safety while also providing optimal flavour...
17 Feb The BSE epidemic is finally over
The BSE epidemic cost billions, and devastated the British farming industry. Now, that plague is at an end. A few...
17 Feb Another big African investment for Tiger Brands
South Africa’s largest food company, Tiger Brands, will buy local spice and beverage maker Davita Trading for R1.34-billion as part of its strategy to expand its footprint in Africa.
...17 Feb New microwave technology on road to commercialisation
Efforts to commercialise a new microwave-based technology for food preservation, developed by a team led by Washington State University scientist Juming Tang, are gaining momentum with a second approval from the US FDA....
15 Feb Do milk and sugar cause acne?
It's confirmed. Dairy products and sugar cause acne...
10 Feb Keeping opened wine, perfectly
Only a few years ago, many top-end restaurants were boasting abut their new Enomatic systems, high-tech preservation units that allow hostelries to serve wines by the glass and protect the rest of the bottle contents with argon gas, thus ensuring not a drop is spoiled...
10 Feb Introducing Micro Salt
Nottingham-based Eminate, the firm behind a new breed of microscopic salt crystals that is helping manufacturers slash sodium and retain their clean-labels, will soon launch a retail consumer product called Solti, and which will be marketed with the strapline 'a...
10 Feb UK: Cider beats the economic squeeze
While in the not too distant past, drinking cider may have been associated with old fashioned drinking and unsophisticated palates, latest research from Mintel reveals that a combined push from the industry, coupled with consumer demand has seen cider beat the...
10 Feb The brain reacts differently to fructose
The dietary concerns of too much fructose is well documented. High-fructose corn syrup has become the sweetener most commonly added to processed foods. Many dietary experts believe this increase directly correlates to the nation's growing obesity epidemic. Now, new research at...
10 Feb New cheese-making contest from Woolworths
Cheese makers who are considering launching a new cheese, or who have launched a novelty cheese in the previous 12 months that's not currently sold in retail supermarkets, are encouraged to enter Woolworths first Cheese Makers' Challenge. The winning cheese in...
10 Feb Breakfast and the smartest way to start the day
Should we ditch toast and cereal for a cooked breakfast? And is porridge really the superfood it's cracked up to be? This article explodes some myths about our morning meal ...
10 Feb Beer batter is better for fish n chips
If you’ve ever sat down at a pub to a plate of really good fish and chips—the kind in which the fish stays tender and juicy but the crust is supercrisp—odds are that the cook used beer as the main liquid when ...
09 Feb Superfoods science and reporting slammed in NHS report
Much of what is written about superfoods is “inaccurate or unhelpful,” according to a new damning report from the UK National Health Service (NHS) website NHS Choices.
...09 Feb Turning garbage into gas
Atomising trash eliminates the need to dump it, and generates useful power too...
09 Feb Whaling in Japan is on the verge of collapse
The tide of public opinion in Japan has finally begun to turn against the whalers, writes Junichi Sato, the executive and programme director of Greenpeace Japan...
09 Feb The world’s first anti-cancer cookery school
A pioneering cookery school in France teaches women how to revel in preventative feasting...
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