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Five years ago, Nestlé announced its bold expansion plan for the sub-saharan Africa region. Now, in 2015, the tune has changed and Nestlé wants to scale down. Was this a misguided strategy, debates this article?
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Consumers worldwide remain overwhelmingly positive about the goodness of milk, understand its nutritional value, but feel variety and convenience are not keeping pace with modern lifestyles and expectations, is a key finding of Tetra Pak's eighth Dairy Index report published June 17.
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Plans by the world's biggest food and drinks company, Nestlé, to reduce staff across the continent will not affect SA, its Bryanston-based unit has said.
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Bull Brand has introduced Corned Meat with Chicken to its iconic canned meat range.
...Clover has got the green light from the competition authorities to acquire the fresh dairy business of Nkunzi Milkyway, allowing SA’s biggest dairy distributor to manufacture and pack Ayrshire organic milk and dairy products, including lactose-free yoghurt, for Woolworths. The approval was made in late...
The practice unfolds largely the same across all industries: A larger, more established company swoops in to acquire a smaller, fast-growing company while costs are still low and before the smaller brand reaches its peak. These acquisitions are commonplace in food and beverage.
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Cheese is at Day 1 of a new era of opportunity. After 40 years of being demonised for its fat and salt content cheese stands at the threshold of a turnaround that will see it re-established as a natural and healthy whole food, like many...
Premiumisation of foods and beverages is an ongoing phenomenon in global food culture, and interpreting the “why” behind the trend is still a relatively new science. Several respected analysts have been giving attention to this trend, among them the Hartman Group.
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The obsession with eating natural and artisanal is ahistorical. We should demand more high-quality industrial food, argues Rachel Laudan, a historian and philosopher of science and technology and author of Cuisine and Empire: Cooking in World History. [This astonishingly fine essay, a plea for culinary...
Sauce manufacturer, Afoodable, a division of Lake Foods, has officially opened a new plant in the food production hub of Montague Gardens, Cape Town. This state-of-the art facility will enhance Afoodable's ability to tailor-make solutions for its customers in the sauces and marinade sectors.
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Why does MSG still have the ability to strike fear into the hearts of otherwise rational people? This article puts to bed the myth of terror around monosodium glutamate.
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Prof Tim Noakes must wait until November to defend his case on a unprofessional conduct charge, after advising a mother via Twitter to wean her child on low-carbohydrate, high-fat foods.
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Polyoak Packaging has launched a striking new website that highlights the group as a true 'one-stop packaging shop' for rigid plastic packaging for dairy, beverage, food and industrial applications.
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The Irish economist, Cormac Ó Gráda, has written a rarity: a coolly rational, cautiously cheerful book about the most viscerally upsetting subject imaginable, mass death from hunger. It looks at the political economy of mass starvation, and why it is largely a thing of...
America's yogurt aisle is getting fat. Leading brands and fast-growing niche players are coming out with new varieties of yogurt made with whole milk.
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Coca-Cola is a lot more useful than the world's most popular refreshing drink: the carbonated candy can be used for a lot more than just drinking. Here are 12 things you didn’t know you could do with Coke.
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Hundreds of SA food and beverage industrialists are expected to gather in Durban in early spring for SAAFoST's biennial congress and expo.
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More proof that fat is back in a big way in the US is the launch by Stonyfield, the nation's leading organic yogurt maker, of an exciting new range dubbed "Oh My Yog!".
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The US arm of international food giant Nestlé has become the latest food manufacturer in the US to announce the reformulation of many of its products to reflect increasing consumer pressure for clean label products and reduced salt.
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Although many Western retailers already display the tenderness of meat cuts on their packaging, Norwegian research group SINTEF has developed what it believes is a better system.
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