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There’s nothing plain about the vanilla market. The price of the bean used to flavour everything from ice cream and chocolate to cola and pastries, more than tripled in the past year as output slipped and quality suffered.
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Kellogg is using grab-and-go packaging and advertising to reposition cereal as a potential snack for all hours of the day and night rather than a food that's exclusively for breakfast.
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Processing food before eating, such as slicing or pounding, likely played key role in human evolution, a new study finds.
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Customer focus is an enduring and fundamental principle of business. The logic goes that success will follow if you identify and solve customer problems, use them to build new products or services, and create strong relationships. But the truth is that customers can be a...
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...
A second big study affirms new thinking: Exposing high-risk kids to peanuts beginning in infancy greatly reduces the chance of developing a peanut allergy. And this peanut tolerance holds up as kids get older.
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You may have heard about the latest sign of modern-day bourgeois decadence: the brief and ill-fated commercial existence of pre-peeled oranges in a plastic container at a Whole Foods store in the US. The Twitterverse exploded in anger and sarcasm...
At the end of the produce aisle in the Metro supermarket in Berlin, an indoor farming company is testing the ultimate in local food: greens and herbs are growing inside the store itself.
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By now South Africans are familiar with the market conditions we’re facing in 2016: a weak rand, the impacts of a drought, an energy crisis, and unemployment – a somewhat depressing picture of the year ahead. That said, there are still a number of interesting...
South Africa's food manufacturers are walking a fine line. Facing soaring costs of raw materials, they must still maintain volumes and profit margins.
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British retail analysts have defended Tesco's decision to introduce 'fictional' farm brands for its value fresh products, after a backlash from consumers and the farming industry. But not everyone's convinced.
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Following Campbell Soup's lead, other big US food makers — Kellogg, Conagra Foods, General Mills and Mars — have announced they'll start labelling foods made with GMOs.
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“For the past 10 years, bread has been under attack,” says Prof Zhou Weibiao, a food scientist at the National University of Singapore. He isn’t wrong, and his reponse has been to invent a purple bread to fix its high GI problem.
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From niche players to large enterprises such as Campbell Soup and Wal-Mart Stores, US companies are rushing to meet consumers’ increasing demand to know more about what’s in their food, where it came from, and how it was produced.
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For the first time in many years Cadbury Lunch Bar, South Africa’s most iconic chocolate bar, is revealing a new logo and packaging design, whilst keeping the same great taste that consumers have come to know and love.
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New South African food legislation coming into effect in 2016 will see a reclassification of local dairy products and the introduction of a new medium fat class.
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But for the sake of our health, our pockets and the environment, it may be time to stop turning our noses up at frozen food.
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Sharp increases in food prices have led to more and more savvy shoppers using innovative ways to cut costs at the till. And Cape Town entrepreneur Dave Bester is cashing in on spiralling food prices with a chain of stores that only sell food close...
Rest easy. If you are on the Banting diet, you cannot be held responsible for the perceived increase in cauliflower prices — at the wholesale level anyway — over the past few months.
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Kraft Heinz has pulled off a rare food industry coup: Almost no one noticed the quiet rollout of the company’s reformulated recipe for its iconic Macaroni & Cheese.
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