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Steve Ells built Chipotle Mexican Grill into a restaurant-industry leader by playing offense, brashly touting fresher and more virtuous food than competitors. His company boasted of “food with integrity” and ridiculed rivals for using artificial ingredients. Then E Coli (STEC 026) struck...
The founder of easyJet has opened a discount food store that is selling everyday groceries for 25p each. Sir Stelios Haji-Ioannou has launched easyFoodstore in an attempt to take advantage of the fast-growing discount market in the UK, which is led by Aldi and Lidl.
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Cooks, chefs and food manufacturers around the world are looking for natural ways to reduce sodium in recipes. A big challenge to doing that is taste. Now Asia's famed fish sauce is looking a viable sodium replacer.
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For reasons of national pride, wouldn't it be interesting if South Africans could refer to a Nando’s index, rather than constantly measuring our purchasing power by the Big Mac index?
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For years, Americans cycled through one brand-name diet after another, each promising a sure method to lose weight. Along the way, Jenny Craig, Weight Watchers and Lean Cuisine made fortunes off their low-calorie, low-fat diet programs and products. But it seems those days are over,...
Normally, it would be unthinkable to consume meat that’s over a few days old, but thanks to French butcher Alexandre Polmard it is actually possible to enjoy ‘vintage’ meats from cows that were butchered decades ago!
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Our food is not healthy; we will be healthy if we eat nutritious food. Words matter. And those that we apply to food matter more than ever. This brilliant article argues that until we have better information and clearer shared language defining our food, smart...
The simple weight-loss formula — burn more calories than you consume — is anything but, new science is finding. Brands and dieters are waking up to the reality that “a calorie isn’t just a calorie", and our mistaken faith in the power of this seemingly...
McDonald’s is to introduce table service and cooked-to-order gourmet burgers at hundreds of restaurants across Britain as it tries to head off competition from upmarket rivals.
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South Africa’s worst drought on record, a plunging currency and debt-burdened consumers are weighing on the country’s biggest food producers, who may sacrifice profits in order to keep prices affordable and preserve market share.
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Once again, the US fresh produce industry has been hit with a deadly Listeria monocytogenes outbreak. The latest involves fresh-cut salad items, reportedly produced at a Dole processing plant in Ohio.
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South Africa's obsession with a high-fat, low-carb diet is creating a new niche food industry. LCHF items are now old hat on many restaurant menus countrywide, but now a flurry of entrepreneurs are hoping the diet trend will fatten their wallets.
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It's kinda nice when baristas draw little things like hearts or leaves in the foam on your cappuccino. There's a chance, however, that those designs may be going the way of cave paintings.
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The Fourth Industrial Revolution - a new era that builds and extends the impact of digitization in new and unanticipated ways - is in its infancy, yet it is already disrupting the historically stable food and beverage business.
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The trend to cage-free eggs has gained huge momentum in many world markets. But just what this massive supply chain overhaul will take - meeting today’s huge demand for eggs with yesterday’s techniques - is staggering. It actually took farmers a really long...
Unilever, the parent company of ice cream brand Ola, announced this week that it was shrinking its products as part of a healthier lifestyle initiative. From April, all adult single-serve ice creams will contain no more than 250 calories.
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More donut-ice cream heaven is going to hit SA shores...
PepsiCo has unveiled a new packaging format for its potato chips – a bag that transforms into a bowl for sharing.
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Sugar is starting to be perceived in much the same way as smoking when it comes to health. This will have an impact on food and beverage brands with a high sugar content, reports the Financial Mail.
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In the mid-1990s, when the low-fat diet was king, a young American obesity researcher began to have his doubts. He's now authored a best-selling diet book promoting LCHF eating, and it's a story that's generating plenty of global headlines.
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