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Kerry, the global ingredients & flavours and consumer foods group, has opened a new Development & Application Centre in Durban. The sophisticated facility will serve Kerry’s expanding global, regional and local customer base in Sub-Saharan Africa was officially opened by Stan McCarthy, Kerry Group Chief...
Per capita, Vermont has more organic farms than any other state. Montpelier is America’s only McDonald’s-free state capital. A fitting place, then, for a law designed to satisfy the unfounded fears of foodies. Vermont, today, became the first state to enact a law requiring...
Like it or not, you're a carnivore. You can eat meat or you can pass it up, but either way, spare yourself any moral agony — a new study confirms our brains are hardwired to justify such decisions to ourselves....
A healthier lifestyle is by far the main driver for the purchase of gluten-free goods, according to a new UK survey of shoppers, and not many buyers are impressed by their taste.
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“The most important reason for policy failure is the one that nutritionists are most reluctant to admit: many people are not interested in healthy eating”.
An important aspect of evidence-based health policy is that one has to base policies not only ...
A thought-provoking Cape Town exhibition, Design & Making the Story of Food, traces the evolution of craft and design through food – in particular, the vessels used for its preservation, storage, packaging and distribution. The show is at the Castle of Good Hope...
What goes in, must come out...
Big Food has become “big” as a result of a terrific success: their traditional marketing departments have helped generate billions in profits. But relying on one approach to marketing has left these players exposed in today’s fast-moving climate, argues...
Arnold van Huis, an entomologist at Wageningen University in the Netherlands, studies the eating of insects, or entomophagy, and is the author of 'Edible insects: future prospects for food and feed security', published in 2013 by the UN's FAO. Now he's...
Five “mega trends” will shape PepsiCo’s “new normal,” asserts Indra Nooyi, chairman and CEO. "...
Claims of the healthy and life-extending properties of resveratrol, the much-hyped anti-oxidant ingredient in grapes, red wine and chocolate are unfounded, new research suggests....
ISO 22000, the international standard on food safety management systems was published in 2005. Since then, the markets' needs have evolved and in September this year there are plans to revise the standard. You can add your input!...
A new US documentary film, Fed Up, hit cinemas in North America last week. Following the likes of Supersize Me, Fast Food Nation, Food, Inc and the likes, it's destined to ratchet up the anti-sugar pressures that are putting a squeeze on food manufacturers, in...
Earlier this year, an American blogger, Vani Hari (left), author of the Food Babe blog. scored a high-profile victory in their campaign against a common bread ingredient — a dough conditioner called azodicarbonamide that's also used in yoga mats and other plastics — when Subway...
As Clover gains traction on its ambitions of re-entering the yoghurt market by the first quarter of 2015, the JSE-listed dairy and beverages group has announced plans to buy DairyBelle’s yoghurt and ultra-high-temperature (UHT) milk manufacturing, marketing and distribution businesses for...
It is a high quality white fish with a mild flavour, it grows three times faster than salmon, it can be farmed consistently all year round – and not many have ever heard of it....
Mars, in a partnership, is building a 200MW wind farm near Lamesa, Texas, that will generate 100 percent of the electricity needs of all of Mars’ US operations. Mars claims it's the biggest long-term commitment to renewable energy use of any food...
The world is in love with coffee. People love coffee so much many of them are willing to throw down five dollars on a cup at Starbucks. Unfortunately, the universal coffee addiction comes with some environmental costs from unavoidable waste. But, a new...
Soylent is the drink that claims to contain all the nutrients the body needs. Invented by Rob Rhinehart, a 25-year-old American entrepreneur who has been living off his chalky “food substitute” invention for almost a year now, it was initially seen as laughable...
'Bubbleberries', which look like a small strawberry but have a flavour which is supposedly reminiscient of bubble gum, are being sold in Waitrose stores from this month.
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