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The unexpected rejuvenation of meat snacking reflects how much opportunity there is in snacking to innovate in unpredictable ways, to reinvent categories, to use new ingredients and product types and create new brands, says New Nutrition Business.
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Last year, South Africa's chicken farmers successfully lobbied for tariff protection from competitors in the United States, Brazil, and elsewhere. Red Rob Davies agreed to steal from the poor to give to the rich. But now, the snubbed exporters are getting irate, and are threatening...
MIT chemists have devised an inexpensive, portable sensor that can detect gases emitted by rotting meat, allowing consumers to determine whether the meat in their grocery store or refrigerator is safe to eat.
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Sensitivities to particular substances, from peanuts to pollen, make millions of us miserable, and can be fatal. The mechanism or 'how' of allergies is understood, but the 'why' is still open to debate. Master immunologist, Ruslan Medzhitov of the Yale School of Medicine, believes his research...
Earlier this month, you probably would't have heard of Yvette d'Entremont, aka Science Babe. But after posting a Gawker article attacking blogger darling Vani Hari titled “The ‘Food Babe’ Blogger Is Full of Shit,” the Internet went into a frenzy; thus far, the...
Hershey has at last launched its anticipated hybrid gum-candy, Ice Breakers Cool Blasts Chews, across the US, a move that could put more pressure on already-declining gum sales.
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Will Papa has one of the hardest jobs in the US food industry: getting Americans to chew more gum. So challenged is the category - US sales have fallen 15 percent to $3.5-billion since 2009 - Hershey Co’s research chief isn’t even calling...
Would it be interesting to know the size and growth of SA's biltong market? It's likely to be galloping along despite the often ridiculous prices charged for the country's iconic meat snack - spurred by the interest in Banting/Paleo/LCHF eating regimes. True measurement is highly...
Virtually unknown in the West, rare sugar has become something of a sensation in Japan. McCormick salad dressing is the first salad dressing to use a rare sugar – one with 70% of the sweetness of sugar but far fewer calories – as an ingredient....
For aeons people have co-opted many microbes to work their magic in the service of flavour and preservation of food and drinks. It is only in recent years, though, that science has looked into how the bacteria and fungi involved do their fermenting —...
Spur has been identified as the country's leading restaurant brand in Acentric Marketing Research's new report, South Africa's Top Restaurant Brands 2015.
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Olive Pride has launched new packaging for its range of olives to ensure better shelf appeal. Olive Pride is part of Southern Canned Products (SCP), based in Cape Town.
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Global food and beverage new product launches containing dairy permeate are sharply increasing around the world, reaching a record high in 2014, according to an analysis of data from the Innova Market Insights database.
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Simba has revitalised the look of Fritos, its popular corn chip brand, giving it a fresh new look to drive additional interest and engagement in the snack aisle.
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When Quorn's existence was jeopardised not so long ago, it was the carnivores that marauded to its rescue. In meat-eaters the vegetarian staple found its unlikely salvation and, thanks to their intervention, it is now in the best shape of its life.
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An application by a Christian group challenging government regulations allowing a wide range of food packaging to be religiously certified and to carry religious signs is on hold as the government takes a relook at the draft labelling regulations, R429.
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Lisa Ronquest is one of South Africa's top young food scientists. After leading the R&D team for seven years with Mars Africa in Cape Town, she's now ensconced in The Netherlands in a new global food R&D role for the multinational. Keen to to share...
Figuring out why the French have low cardiovascular disease rates despite a diet high in saturated fats has spurred research and many theories to account for this phenomenon known as the "French paradox". Most explanations focus on wine and lifestyle, but a key role could...
Indian food, one of South Africa’s most influential cuisines, introduced South African palates to the sweet and spicy delights of pickles and atchars. That’s why Peppadew, active in the upmarket pickle category, has launched a range of atchars hot on the heels of its successful...
So much food safety discussion is centered on passing a food safety audit. In fact, for many, the food safety audit is the basis of their food safety efforts. This approach is counter-productive, argues Bob Whitaker, PhD, Chief...