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According to Mintel, 2017 will be a year of extremes, from “ancient” products including grains, recipes, practices and traditions, to the use of technology to create more and better tasting plant-enhanced foods.
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Private labels (PL) or house brands are no longer the poor cousin of the retail trade; the new Nielsen 'State of Private Labels in South Africa' report reveals that they now account for R38.4-billion of consumer spend at hypermarket/supermarket tills or R10 out of every...
The famed biennial global food show, SIAL 2016, took place in Paris from October 16- 20, where 15 SIAL Innovation Award Winners were named.
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Several media reports in the recent past quote various sources that put South Africa close to the peak of the world's obesity mountain. Really? Where's the truth? Africa Check investigated...
In the latest bit of confectionery shrinkflation, Mondelez International's decision to reduce and change the distinctive triangular chocolate chunks in two Toblerone bars sold in the UK has seen a mountain of fury and ridicule, and even more puns.
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In a newly released Food & Drink 2016 report, Waitrose has identified four broad trends highlighting how what we eat is increasingly becoming a way of expressing who we are and tips a number of trends to watch for the year ahead. [Great insights and...
Record prices for avocados have sparked strikes in Mexico and a crime wave in New Zealand...
Ask a group of scientists about their past experiences of working with journalists, and you have to brace yourself for a few horror stories...
The last thing ithe HPCSA needed was a clumsy, bruising and unnecessary battle with a media celebrity, writes Mike Wills.
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Cheese - a magnet to some, and a turn-off for others. But why is it a product some love, and some loathe? Researchers believe they have the answer.
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Would you swallow a dose of genetically engineered bacteria? Synthetic biologists developing ways to deliver modified bacteria as therapeutics via the gut certainly hope so.
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Japan's Ajinomoto has pipped PepsiCo to purchase a stake in African food processor, the Jo'burg-HQ'd Promasidor Holdings for $532m or R7,182bn, as its looks to bolster its seasonings business amid a decline in sales.
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In a timeous and topical development, Paarl-based Afriplex, well established beneficiator of indigenous plants, has announced it is embarking on a project to locally cultivate and process stevia (Stevia rebaudiana), viewed by many as a Holy Grail of non-nutritive sweeteners.
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Apart from jumping the gun on a “guilty” verdict, the Health Professions Council of SA (HPCSA) has another big problem in its prosecution of scientist Prof Tim Noakes: all the evidence showing that low-fat diets increase the risk of heart disease.
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Management of multiple food safety systems can be a paperwork nightmare - but here's some good news for swamped QS/QR managers: paperless systems are now available in SA.
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Lisa Ronquest is one of South Africa's top young food scientists, now transferred to the Netherlands in a global food R&D role by Mars. She's been sharing her European impressions, insights and travels with FOODStuff SA readers in a regular blog, and we're...
Reinventing cheese as a naturally-healthier snack is the biggest growth opportunity for dairy companies, reveals New Nutrition Business in its new report, 10 Key Trends in the Business of Dairy Nutrition.
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There's a good chance you've never eaten actual wasabi at all - even if you're a sushi addict.
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Grabbing many headlines around the world today: Eating an egg for breakfast could cut the risk of suffering a stroke, according to a new study.
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Every year, Popular Science honours 100 innovations that are brilliant, revolutionary, and bound to shape the future - and here's one on the list that relates to a key industry trend/concern.
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