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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 IRI New Product Pacesetters Report outlines the top-performing new brands in the huge US market every year. Leading UK thinktank on food and health, New Nutrition Business, believes this year's top products show there's still plenty of potential and profit in products that are...
A new generation of genetically edited organisms has arrived and if early results are any indication, it has the potential to revolutionise the food manufacturing industry, as well as numerous industries.
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Nestlé spent three decades building a beloved noodle brand in India. Then the world’s biggest food and beverage company stumbled into a public relations debacle that cost it half a billion dollars. Herewith a cautionary tale of mangled crisis management on an epic scale.
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Cooking a cup of rice can often be a daunting task, but science can help.
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In its latest attempt to adapt to a changing and more competitive market, global food giant Nestlé has finalised its joint venture with Britain's R&R Ice Cream to sell ice cream and frozen food in more than 20 countries.
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Finally, after much industry wrangling and mangling‚ there’s a legal limit to the percentage of brine - salted water - which can be added to frozen chicken pieces for sale in South Africa.
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It’s the final countdown to Food & Hospitality Africa – the expo that will deliver several culinary and hospitality wonders including a broad selection of products, equipment and services, as well as demonstrations and competitions, and a host of interesting topics in the scheduled seminars...
Shortly after toking up, a lot of marijuana users find that there's one burning question on their minds: "Why am I so hungry?"
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CyberShrink, a popular columnist on News24.com, feels that a trivial complaint against world-renowned Prof Tim Noakes has grown into a real threat to freedom of speech and the proper role of any doctor in South Africa.
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A lack of clarity around the issue of nutrition science is problematic for the food and beverage industry and must be addressed, says Pamela Bailey, president and CEO of the US's Grocery Manufacturers' Association.
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Food suppliers should not use the drought and weak rand as an excuse for unnecessary price hikes, Shoprite CEO Whitey Basson has urged.
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Why are the top 100 FMCG or CPG brands [in the US] underperforming in most of the categories in which they operate? Lots of reasons, many beyond their control, says Dr Kurt Jetta, founder of TABS Analytics. But some the wounds are self-inflicted, he argues:...
In just under two months, Cape Town will play host to scores of CEOs from the world’s most influential consumer and retail brands at the CGF Global Summit, hosted annually by the Consumer Goods Forum (CGF).
...Domestic chains are thriving in South Africa but few have grown quite as fast, or become quite as popular, as Chesa Nyama. [It's always interesting to see how foreigners view SA, and this perspective is from Euromonitor International. Ed]
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In a corner of a technical research university campus in Lausanne, Nestlé SA scientists are untangling genetic profiles to develop medical foods — one of the company’s big hopes for sales growth.
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Food-brands-with-a-cause will increasingly resonate with consumers, and food waste is now a major concern and cause. With this in mind, two British entrepreneurs have launched 'Snact.', a food business that makes snacks from surplus produce that would otherwise be thrown away for being...
It's not just kombucha and yoghurt: Probiotics are now showing up in dozens of packaged foods. But what exactly do these designer foods with friendly flora actually offer — besides a high price tag?
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There is no greater temple to our industrialised food system than the American [or any other] supermarket. Problem is, it’s a terrible way to get food.
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The likes of Airbnb, Uber and Alibaba have turned the global accommodation, taxi and retailing industries on their heads, developments that had this commentator pondering why such 'wow' disruptive innovation does not seem to happen in the food and drinks sectors?
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