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A hotel in Reykjavík has on display a McDonald’s burger and fries, seemingly undecomposed after 2,512 days – and counting. It was bought on October 30, 2009, the day that the last McDonald’s in Iceland closed. But you don’t have to go to...
When the Kafka-esque trial of world-renowned South African scientist Prof Tim Noakes resumes in Cape Town in October 2016, there will be two heavyweight international expert witnesses sitting next to him.
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An ingenious and more nutritious version of the popular choc-hazelnut spread, Nutella, has earned its Stellenbosch food science student developers global recognition and acclaim.
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Coatings go beyond enhancing flavour, texture and looks - to also serve functional purposes in food, especially when it's frozen. Recent advances in ingredient technology are helping help processors meet emerging needs in battered and coated foods.
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US start-up food company, Perfect Day, wants to make a dairy product so good, no-one will know the milk is made from yeast.
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Famous Brands is entrenching its position in offshore markets, with the R2.1-billion (£120m) acquisition of UK-based burger chain, Gourmet Burger Kitchen.
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Diversified investment group, Remgro seems to be building an appetite for specialised food businesses - and it's now snapped up a 30% stake in Dynamic Commodities, the Port Elizabeth-based producer and exporter of frozen fruit-based delicacies.
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British scientists say they’ve discovered an ingredient, a naturally occurring protein, that allows ice cream to stay frozen longer.
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Chicken could taste a whole lot better if its post-slaughter treatment was different, contend a growing band of American foodies who are lauding the premiums to be found in air-chilled chicken.
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One of South Africa's long and leading lights in food science and the food industry, Dr Pieter van Twisk, has passed away following complications from surgery, the SA Association for Food Science and Technology (SAAFoST) has announced.
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An Australian company may have cracked this ticking time bomb of freshness with a machine that ‘switches off’ the enzyme responsible for discoloration.
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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 impressions and insights with FOODStuff SA readers in a regular blog, and we're proud here to publish...
The UK government's long-awaited childhood obesity plan has been attacked by health experts, campaigners, MPs and retailers, while Jamie Oliver has called it “underwhelming” because “so much is missing”.
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As UK TV viewers look forward to 12 bakers battling it out, retailers are busy guessing what products will be flying off the shelves ahead of the latest series of the massively popular reality cooking show, The Great British Bake Off, that starts tomorrow.
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New recommendations from the American Heart Association state that children should consume less than six teaspoons of added sugars per day in order to maintain good health.
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In Aurora, Colorado, startup food ingredient biotech company, MycoTechnology, is fermenting mycelia and later blast-drying them into an odourless, tasteless powder called ClearTaste — what it calls “the world’s first organic universal bitter blocker”.
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It seems that the only thing we truly know about the standard obesity treatment is that it fails.” Here's an enlightening conversation between two leading US obesity experts, Dr David Ludwig and Dr David Perlmutter.
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Months after the WHO warned that it caused cancer, bacon is enjoying a sales streak in the UK. But it’s not the first time consumers have overcome their fears about foodstuffs...
In 2013, student Na Wang began shipping fish oil capsules to China from Sydney to help pay the rent. Now, she's in business, part of a growing army of Chinese shopping agents sending Australian food and diet pills home to feed rampant demand.
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