09 Jul Remarkable anti-poverty pioneer wins 2015 World Food Prize
Sir Fazle Hasan Abed, the founder of Brac, the largest non-governmental organisation on the planet, has been awarded the 2015 World Food prize for...
09 Jul Getting to grips with gluten: the modern immune system in a fritz?
The human default response to gluten is to treat it as the harmless protein it is — to not respond. So the real mystery of coeliac disease is what breaks that tolerance, and whatever that agent is, why has it become...
09 Jul Really? Can you be addicted to food?
Are you a “carb craver” or “chocaholic”? We often use language associated with addiction to describe our relationships with food. But is it really possible to be addicted to certain types of food?
...
09 Jul BIG! How American food and people have expanded
The general philosophy in the United States seems to be "bigger is better". And over the past several decades, Americans have supersized sodas, refrigerators, food portions and themselves.
...
08 Jul Ultrasound bread proofing tech close to commercialisation
Several bakeries and institutes across the EU are testing a novel proofing system that can slash energy consumption and improve bread quality using ultrasound generated water droplets instead of steam.
...
08 Jul Doritos Jacked: A bigger bolder snacking experience
PepsiCo SA has introduced a bigger, bolder, thicker version of the popular tortilla-style corn chip range with the launch of Doritos JACKED.
...
08 Jul What’s new in cheese: JVs, acquisitions and changes in future country rankings?
Euromonitor International’s new global cheese research provides the latest insight on how the cheese industry is expected to perform in 2015 and identifies the key prospects through to 2020.
...
08 Jul Natural carmine from fermentation, not bugs
Danish ingredients firm Chr Hansen reports it has devised technology to produce carmine through fermentation, meaning a cheaper, vegetarian, halaal and kosher version of the natural red colouring could be just a few years from commercial application.
...
07 Jul Introducing the skinny, ‘sophisticated’ Oreo
Oreos are getting a skinny new look, and its maker, Mondelez International, says the new cookie is a "sophisticated" snack for grown-ups that isn't meant to be twisted or dunked.
...
03 Jul LiquiGlide – coming soon to a food package
One of Norway's biggest food groups, Orkla, has signed a licensing agreement with LiquiGlide to use its slippery coating for mayonnaise products in the Nordics, Germany, Benelux and the Baltics.
...
02 Jul Striking revamp for Staffords condiments range
Stafford's has redesigned its packaging to integrate its heritage with modern design - and the end result is striking.
...
01 Jul Clean label becomes the new food industry standard
Clean label has moved beyond being a trend and is now regarded as standard in the food industry. Consumers are demanding shorter and more recognisable ingredients lists and manufacturers are responding by increasingly highlighting the naturalness and origins of their products, reports Innova Market Insights.
...
28 Jun Du Pont’s top packaging winners for 2015
Winners of the 2015 DuPont Awards for Packaging Innovation have been announced - an event that's always noticed with interest by the global packaging world. 2015, says Du Pont, will be remembered as the year...
28 Jun Ferrero increasing empire, acquires UK chocolate maker Thorntons
Italian chocolate group Ferrero has agreed to buy smaller UK rival, Thorntons, in the latest cross-border deal by the once acquisition-shy maker of Kinder candy and Nutella spread.
...
26 Jun Friskies launches world’s first edible strings for cats
Nestlé Purina PetCare brand Friskies has launched Pull ‘n Play, the world’s first tender edible strings for cats, in North America.
...
26 Jun UK: M&S to fortify all bread with vitamin D
Marks & Spencer (M&S) has announced all of its bread is to be made using yeast fortified with vitamin D.
...
26 Jun Functional food and drinks: “fortified” claims missing the target?
The "noughties" was very much the decade in which functional food rose to prominence. Subtle shifts in formulation and marketing began to emphasise what was added rather than reduced. Conventional wisdom is that consumers cannot get enough of fortification, but is that really the case,...
25 Jun Hershey’s to reformulate its classic chocolate bar
The iconic American Hershey milk chocolate bar is getting a makeover after 120 years. The confectionery giant is undergoing a multi-year plan to overhaul all of its products which will ultimately contain "simple and easy-to-understand" ingredients.
...
25 Jun Nestlé Tex bar ain’t what it used to be
A recent ruling by the Advertising Standards Authority (ASA) - largely SA consumers only point of effective redress despite the Consumper Protection Act - has uncovered another example of 'shrinkflation' so prevalent in the confectionery aisles.
...
25 Jun Half-billion rand upgrade at Unilever’s Indonsa KZN savoury factory
Earlier this month, Unilever South Africa opened the R511-million expansion at its state-of-the-art Indonsa factory in Durban, making it the group's largest savoury factory by volume. The plant was only commissioned three years ago in December 2011.
...- 1
- 2
- 3
- 4
- 5
- 6
- 7
- 8
- 9
- 10
- 11
- 12
- 13
- 14
- 15
- 16
- 17
- 18
- 19
- 20
- 21
- 22
- 23
- 24
- 25
- 26
- 27
- 28
- 29
- 30
- 31
- 32
- 33
- 34
- 35
- 36
- 37
- 38
- 39
- 40
- 41
- 42
- 43
- 44
- 45
- 46
- 47
- 48
- 49
- 50
- 51
- 52
- 53
- 54
- 55
- 56
- 57
- 58
- 59
- 60
- 61
- 62
- 63
- 64
- 65
- 66
- 67
- 68
- 69
- 70
- 71
- 72
- 73
- 74
- 75
- 76
- 77
- 78
- 79
- 80
- 81
- 82
- 83
- 84
- 85
- 86
- 87
- 88
- 89
- 90
- 91
- 92
- 93
- 94
- 95
- 96
- 97
- 98
- 99
- 100
- 101
- 102
- 103
- 104
- 105
- 106
- 107
- 108
- 109
- 110
- 111
- 112
- 113
- 114
- 115
- 116
- 117
- 118
- 119
- 120
- 121
- 122
- 123
- 124
- 125
- 126
- 127
- 128
- 129
- 130
- 131
- 132
- 133
- 134
- 135
- 136
- 137
- 138
- 139
- 140
- 141
- 142
- 143
- 144
- 145