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In a long-awaited report, the UK government’s Scientific Advisory Committee on Nutrition (SACN) has ditched a 10% upper limit on sugar intake instead recommending that less than 5% of daily energy should come from free sugars.
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Bye-bye temptation! Confectionery, crisps, cakes and biscuits are to vanish from the checkouts at Marks & Spencer stores after the company said it was removing them all from so-called ‘guilt lanes’.
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Interest in free-from foods is continuing to rise globally, led by the growing availability of gluten-free lines in particular. Products positioned on a gluten-free platform accounted for 10% of total global food and drinks launches recorded by Innova Market Insights in the 12 months to...
Is this a solution to coeliac disease? Two Canadian scientists believe that sufferers may soon be able to eat whatever they want by taking a new egg-based supplement.
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Have you ever snapped angrily at someone when you were hungry? Or has someone snapped angrily at you when they were hungry? If so, you’ve experienced “hangry” (an amalgam of hungry and angry) – the phenomenon whereby some people get grumpy and short-tempered when they’re...
Cashew nuts are soaring in popularity in the US as snackers seek healthier options, and industry experts expect demand to grow further as snack brands include the nuts in new products and the ongoing drought in California drives up the price...
Delegates at this week's IFT 2015 congress in Chicago were privileged to hear, first hand, from the scientist who has developed the first artifical meat, Prof Mark Post of Maastricht University. Despite many hurdles, he's optimistic that cultured meat could be a reality within a...
Starbucks is jumping into the surging coffee market in South Africa and will open shop here in mid 2016.
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Over the past years, Nielsen has evaluated more than 20,000 new product launches, singling out those that truly "break through" the clutter. This year 12 companies have been named "Breakthrough Innovation Winners", recognising companies such as PepsiCo, Kraft Foods, and Red Bull. The Breakthrough Innovation...
Sprouted whole grains could give the grain industry a real opportunity to claw back the initiative in the debate sparked by books like Grain Brain and Wheat Belly by tapping into demand for more nutrient-rich, minimally processed natural foods, but also a deeper interest in rebirth and renewal, say...
The idea that fermented foods — including yoghurt and kefir — are good for us goes way back. But could the benefits of "good bacteria" extend beyond our guts to our brains?
...From niche, sports nutrition products and supplements are now packing many SA retail aisles to the rafters. In fact, there are very few countries in the world where sport supplements take up so much shelf space.
Everybody has seen the tongue map – that little diagram of the tongue with different sections neatly cordoned off for different taste receptors. Sweet in the front, salty and sour on the sides and bitter at the back. It’s possibly the most recognisable symbol in...
The winners of the 2015 IFT Food Expo Innovation Award were announced at IFT's annual congress and expo, currently underway in Chicago.
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Food technology innovators worldwide are busy creating potential solutions to tomorrow’s food supply challenges. The FutureFood 2050 series, an initiative supported by the Institute of Food Technologists (IFT), takes a look at the work of Carole Tonello, an industrial researcher working on high pressure processing...
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...
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...
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?
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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.
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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.
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